Hey blog peeps! Sorry it’s been a while since I posted but as you can imagine it has been a bit of a whirlwind around here since Tuesday. Thanks for the predictions on my coffee consumption. LCCMOM has the highest guess, which I suppose is telling since I can pretty much give her credit for my addiction habit. I owe you a post about the She Run’s LA after party and I was going to do it yesterday. Let’s just say I went into yoga with a plan for the night, as I was getting into my meditation there was chanting of “USA” outside the window of the studio on the Promenade and when I emerged from yoga the world was a different place. I had intended to post but I went home and was glued to the news. She Runs LA after party post will be happening, eventually.
Saturday I took a final (I kinda rocked it, no biggie) and I’ve been spending most of my time since then studying, tempered with some nice breaks. Like today! I spent 6 hours in the library so I took a study break for a walk on the beach. This probably the best study break I’ve taken in the past 2 years. In all I covered 2.5 miles in the sand which counted as my workout today.
Another achievement? I ran 24 miles last week which is a high for me and also the first time I’ve run more miles than my age! I capped the week off with a 10 miler on Saturday and boy did my legs feel it yesterday. I also went pretty hard in yoga last night. I kinda rocked my back bend which was awesome! My body was tired today so I let myself rest up a little bit. I’ve also done a good job of not rewarding myself at Susie Cakes and/or Tavern and/or Huckleberry every day for being focused while studying. This is good for me. I can reward myself with healthy things like time on the beach, rather than the intoxicating smell of Susie Cakes.
However, the trifecta of winning really happened when I came home and made an EPIC dinner totally on the fly: Seared Salmon with Garlic, Lemon, Dill Aioli, sautéed Summer Squash, and Wheat Bulger with Scallions. Oh yes, it was epic! I promise, it was ridiculously quick and easy to make too!
I started with 1 tbsp. of EVO in a pot with ¾ cup wheat Bulger (which is like a cousin of couscous and quinoa). I put the heat on low and made sure the Bulger was coated in the oil. Then I added 1 and 1/8 cup of water, raised the heat to a boil and then reduced the heat and let it cook for 15 mins.
Next, I heated 1 tbsp of EVO in a pan with med/high heat. While it heated up I patted the salmon dry and salted and peppered each side. Then I placed the salmon in the hot pan and seared it on each side for about 3 mins, or until the inside of the salmon was light and flakey.
Once the salmon is done keep everything in the pan and sauté the summer squash for about 5 mins, until cooked through. I used two mini summer squashes which made their first appearance at the FM this week!
Check on the bulger. Once it is done cooking (it will be like couscous or quinoa) fluff and add one sliced scallion.
Finally, make the aioli. For the aioli I used a spoonful of veganaise (because I like it better than mayo, true story), squeezed lemon, chopped fresh dill and a little bit of garlic spread. I didn’t measure it out; I just eyeballed it because that’s how I roll.
For something I made totally on the fly, this was pretty tasty. I got the seared salmon and bulger idea from a random back issue of Everyday Food but I came up with the aioli on my own! This meal was very filling and I am glad I added the baby squash. It was their first week at the farmers market and they were so tiny and adorable I knew I had to buy some! The best part of this dish was that, besides being filling and healthy, it only took about 20 mins to throw together. If you start with the bulger and then do the salmon while the bulger cooks you can do it in 20 mins. Also, minimal chopping was involved with the meal.
Let’s just say that between my first final, my running mileage and this insane meal, I’m in it to win it 🙂
What are you winning right now? It’s important to recognize our achievements, right!?