And now for three things...
1.) It's a down week, running-wise. Spin was great on Tuesday but that following night I could not sleep at all. I tossed and turned, got up what felt like 103 times to blow my nose, and just generally could not get comfortable. A bowl of cereal at 5:30AM helped me get to sleep for a couple hours, but I knew Wednesday's double shift was going to be a challenge to get through. So as much as I'd love to tough it out and really get my sweat on, I'm going to play it safe and take it easy. Little Miss might get a short ride in the jogger to the playground today, but that will be it!
2.) Recipe of the Week!
Jerk-Glazed Salmon with Quinoa and Hericot Verts
This recipe could NOT be easier if I tried. See for yourself:
- 1 cup dried Quinoa (I like Trader Joe's)
- chicken or veggie stock
- 1 bay leaf
- about a dozen whole allspice seeds (I used Jamaican allspice)
- frozen "French Style" green beans aka hericot verts (also Trader Joe's)
- however many filets of salmon that will feed your family
- Penzeys Jerk chicken and fish seasoning - 1-2 tsp per filet (you can use any jerk spice blend, I just love Penzeys, well, everything)
- salt - regular or ground sea salt - I prefer the texture of a coarser salt - 1/2 tsp per filet plus extra to season green beans to taste
- 2 tsp lime juice
- honey - 1 tsp per filet
- extra virgin olive oil - you guessed it, 1 tsp per filet, plus extra for quinoa and green beans
- 1/2 tbsp butter
- fresh-ground pepper
- Heat 1-2 tsp olive oil in saucepan over medium-low heat. Add quinoa and toast, stirring often, for about 5 minutes until they start to turn golden and smell nutty.
- Add 2 cups stock, bay leaf and allspice and bring to a boil
- Continue preparing according to package directions - typically you will reduce the heat to a simmer, cover and allow to cook 15-20 min, until all the liquid is absorbed. Watch out for the allspice and bay leaf when serving- you wanna fish them out.
- Preheat a non-stick skillet over medium heat.
- Check filets for bones and de-scale or remove the skin completely. It's a matter of preference if you choose to cook skin-on or not; it's perfectly safe to eat. Once filets are ready, pat dry with a paper towel.
- In a bowl combine jerk seasoning, salt, lime, honey and olive oil. Coat filets with glaze on all sides.
- Carefully place filets in skillet and cook about 3-4 minutes per side, or once the filets appear white 3/4 of the way up the side of the filet. (my cook times are approximate, and will result in a medium filet)
- Once you flip the filets to cook on the other side, use a spoon to ladle any juices and glaze that might accumulate in the pan over the filets.
- Preheat (another) non-stick skillet over medium heat with 1/2 tbsp butter and 1/2 tbsp olive oil.
- Once hot, add frozen beans, tossing to coat in butter and oil, then cover with a lid.
- After a few minutes, stir again and season with salt and pepper to taste. For more flavor, you can add a few teaspoons of dressing mix (it's a tasty trick: I use Penzey's Italian dressing mix. If you use a mix, skip the salt on your beans).
- Re-cover and continue cooking, checking and stirring every few minutes until beans are hot. For more tender beans, cook longer and add a few tbsp water.
3.) Mother's Day is coming up. As if you didn't know that by now, what with all the chocolate, flower, and Hallmark commercials.
I'll be working (of course) and hubby is off the hook to do anything extravagant so long as there is beer and food waiting for me when I get home. Honestly, if I get nothing else for Mother's Day, I want to be able to go for a run or a ride on Sunday evening. That is, of course, if my sinuses are done trying to self-destruct and take my throat out with them.
Although, there is one thing I wouldn't mind, and that would be to have permission (not that I really have to ask) to do a little online shopping. In which case, I will get myself something for Mother's Day...
If you're a mom, what would you get yourself for Mother's Day (or have someone buy for you)?