I also made some Annie's Mac and Cheese, some Guac, Corn on the Cob and Salad with a homemade dressing. As you can see, this was way too much food. I ate half the chicken and none of the corn. The rest I had no problem finishing. I decided to cut the corn off the cob and dice the chicken for a salad for lunch for today!
I also made a homemade dressing of chipotles in adobe, honey, Lime Juice and EVOO.
I'm jumping around, but yesterday (Tuesday), my co-worker and I decided to run during lunch. We ran 5 miles around the Charles and it was really nice.
Today, I had a breakfast cookie for breakfast and you saw what I ate for lunch. At 11:30ish, I went to the gym and wanted to run fast. I ended up running a treadmill 5K. I started running at 7.2 and ran my last 1.5 mile going up and down with my pace for each .25 mile (400 meters). I got all the way up to 9.6 MPH pace which I think is 6:30 pace! Wahoo!!
For dinner, I had Swordfish to cook so I decided to make a marinade of 1 Tablespoon of Melted Butter, 3 Tablespoons of Balsamic Vinegar, a squeeze of honey and lime juice. I let the fish hang out in the marinade while I made the Veggie Salad to go along with it.
Fresh Veggie Salad
Half an English Cucumber, Diced
1/2 a Red Onion, Diced
1/2 a Jalepeno, Diced
1/2 Red Pepper, Diced
10 Chives, cut in pieces
2 Fresh Corn on the Cob, cut of the cob
Apple Cider Vinegar
Mix all together and serve!
After I finished the salad, I put the swordfish on my grill pan. 6 minutes on each side and it was perfect!
I also decided to make some guac on the side. I've been making guac in the food processor and it gets a lot smoother. Just mix the avocado, lime juice, S&P and Jalepeno together and this is what you get:
In addition, I made Spicy Kale Chips:
Rip Kale off from core in small bunches, place on baking sheet. Mix with EVOO, S&P and Red Pepper Flakes and bake at 400 degrees for 15 minutes.
Then I plated all the deliciousness.
Lots of veggies, but I wouldn't want it any other way! The Kale chips were easily the star!