>#bloggersinvadedc

>What a wonderful weekend – one filled with good food, solid running, and a our wonderful city invaded with a ka-jillion food bloggers. Sorry if we crowded your Twitter with our #bloggersinvadedc Tweets 😉 It was a fabulous time. As you know, this weekend was the SunTrust National Marathon and Half.

Despite the race’s chaos (only 2 mile markers, tons of parking traffic), I ran a pretty solid half and finished in 1:44:04 (thought it was 1:43; beating last year’s time by 4 mins). I am pretty excited about this time considering I stopped to pee and waited for 5 mins at the 8th mile marker for the Manfriend (who was supposed to meet and run the last 5 miles). But yeah, that didn’t work out so well (he arrived 10 mins after I left and waited for another 30. Whoops.) Last year was super organized, I’m not sure what happened this year. But I’d still run it again. I thought the course was pretty great (I heard the next 13.1 of the full were pretty dull). There was one big hill in Dupont Circle but other than that smooth sailing, sun on my face, and surrounded by blooming cherry blossoms. I also ran into Anne somewhere around mile 4. Quick gab sesh and we we were on our ways!

* * *

Post race, the Manfriend and I grabbed lunch at J.Paul’s in Georgetown (M Street). They have the best crab cakes.

We split the shrimp cocktail

Crab cakes, and a salad

Slurp

Chomp

* * *

Then it was time to meet up with some crazy foodies! And LOTS of em 🙂 (Love this candid of Holly, haha)

Thanks to Emily for organizing such a fun event! We met Northside Social, a really neat coffee house and wine bar in Arlington, VA. The downstairs area is a cute coffee shop flanked by private rooms and cute nooks, while the upstairs wine room reminds me of tasting in Sanoma: Large wooden bar, white walls, and lovely artwork. I rolled with a glass of champagne (what? I needed to celebrate my half marathon, haha)and chatted up a storm then made my way back to DC, ordered organic Chinese delivery (yes, I said organic Chinese. Booya.) then hit the hay after an exciting yet exhausting day.

* * *

This morning the sun was shining and I wanted to stretch out my poor sore legs. A leisurely walk was in order before a killer Bikram yoga class.

(I think Michael enjoyed)

Legs feel bueno. Bikram does it everytime ❤

* * *

Something to ponder:

Seth and I always say to each other “What are you thinking about right now“? And the other has to respond with what’s going on in their mind at that exact moment. I’m not sure why/when we started this but it’s usually when we catch each other in a stare or at very random moments (like during a run, yoga, while eating, etc.). During bunch he asked me “What are you usually thinking about when you’re not focused on an exact task?”

This got me thinking. As much as I try to be in the present, I’m often planning tomorrow including what I’m going to cook, which workout I’ll do, etc. This is something that I struggle with and constantly repeat to myself “Worry about tomorrow, tomorrow.”

One thing about food/health bloggers I’ve noticed is the amount of time they (myself included) spend thinking about food, running, lifting, yoga, etc. Yes, you may be physically healthy but if you’re constantly consumed by these thoughts and not thinking about real life, you may not be putting your mental health first.

Try making a mental note each time you think about exercise, food, etc. It may be a wake-up call. Healthy living should not be life -consuming.

>On the menu

>Hi kiddos. Happy Friday!!!! DCers, how amazing is this weather today? This week has been N-U-T-S! Work-wise (three 13-hr shifts), workouts, hanging with friends – I’ve been quite the busy bee. Despite the chaos, I’ve still been fueling myself pretty fabulously.

In an attempt to lower our grocery bill(s) and prevent throwing away uneaten veggies (nothing makes me more sad than throwing out uneaten produce. Such a shame.), we’ve decided to choose 3-4 meals at the beginning of the week and buy specifically for the recipes, creating our own pre-set menu. I would like to do this for all 7 days per week, but unfortunately I eat a lot of meals at work.

Enter meal #1:

Sesame-crusted tilapia & sauteed green beans

(15 min prep and cook. Adapted from Clean Eating magazine)

Ingredients:

1 lb tilapia (3-4 fillets)

fresh green beans (12 oz)

1/3 cup low-sodium veg/chic broth

2 T minced fresh ginger

1 T fresh lime juice

2 T soy sauce

2 t honey

4 tsp olive oil

1 T sesame oil

2 T sesame seeds

sea salt, to taste

pepper, 1/2 t

Directions (15 min meal):

Preheat oven to 425F. In a small bowl, whisk lime juice, soy sauce, 2 t ginger, 1/2 t sesame oil, 1 t honey. 2 tsp olive oil. Place fish on tinfoil lined baking pan and pour lime juice mixture over top, turning fillets to coat. Sprinkle sesame seeds (~1.5 T) evenly over top and bake for 8 mins or until fish flakes easily with fork.

Meanwhile, heat 2 t olive oil in a nonstick pan on medium. Add ginger and cook for ~1min or until fragrant. Add broth, beans, 1 t honey, salt, pepper, cover and cook for 5 mins or until beans are bright green and tender-crisp. Remove from heat, and 1/2 t sesame seeds.

Drizzle with pan juices and additional honey (~1/2 t) to taste (I added a teeeeny bit more honey plus sea salt to mine and it was perfect)

* * *

Other blog worthy (easy!) meals have included:

Blueberry Muffin overnight oats w/ coconut chia topping

(Night before)

1/2 c cooked oats (cooked in 1 cup H20)

1/2 mashed banana

1/2 c frozen blueberries

1 scoop vanilla protein powder (SunWarrior brand)

stevia, 1 serving

sea salt, pinch

cinnamon, nutmeg, pinch each

splash milk (I used ~1/8 cup almond milk)

Chill overnight

Then add 1/4 c Light Coconut milk (I buy Whole Foods brand canned coconut milk) + 1 tsp chia seeds…

Love.

* *

Blueberry pancakes made from garbanzo bean flour!

(Topped with stevia-sweetened fat-free Greek yogurt, crushed walnuts, and teeny drizzle maple syrup)

Pancakes (makes 2 medium sized pancakes):

1/2 c garbanzo bean flour

1/4 c egg whites

1/2 mashed banana

1/2 c frozen blueberries

1 t vanilla extract (all natural version)

stevia, 1 serving

cinnamon, nutmeg, ~1/4 t each

sea salt, pinch

Spray non-stick a pan with cooking spray and cook over light/medium heat until bottom is browned and bubbles appear (~3-5 mins). Flip, cook an additional 2-3 mins and enjoy! Top with fruit, yogurt, nut butter or maple syrup.

^These are to.die. for. It’s crazy how the consistency is exactly like traditional (restaurant style) ones!

* *

Salad monsters w/ hummus salad dressing

Seriously people….

+

+

Beans, tofu, nutritional yeast, cilantro (optional), and balsamic vinegar

Yields the most incredible salad

And even better?

Protein-packed Garbanzo bean flatbread (socca) alongside..

Ingredients:
(Makes 3 small flatbreads)

3/4 c garbanzo bean flour

1 c water (Can add more if desired. Should resemble pancake batter consistency)

1 T olive oil

1 garlic clove, finely diced

small hand full fresh basil, finely chopped

1/2 t sea salt

 1/4 t black pepper

Directions:

Whisk ingredients, spray pan with cooking spray and cook over medium heat (~3 mins). Flip when bottom is browned and small bubbles appear. Cook an additional 2-3 mins.

* * *

I just realized I have two races coming up! The National Half Marathon and Cherry Blossom Ten-Miler – both here in DC!

Anyone else running? It’s funny because last year I ran the same half on a whim. I’m especially excited since my legs are feeling great due to more lifting and yoga and less repetitive cardio.

Speaking of yoga, I just purchased a promo package at a new studio ($35 for 5 classes!). I think heated vinyasa and power yoga are becoming my new favorites.

Q’s

Running any spring/summer races?

Do you also choose meals at the beginning of the week? Has this helped budgeting?

*Recipes coming up*

Buffalo chicken salad

Quinoa stuffed peppers