I was hoping to get more hills and long runs in after Runnin' in the Ruff to prepare for Superior this coming Saturday, but no joy. A goofy work schedule left me squeezing short workouts in here and there.
Sun: strength training + hike
Mon: 2 mile barefoot run at Bredesen
Wed: strength training
Fri: 4 miles steady pace at Bredesen
Sat: strength training
Sun: indoor biking and emergency shopping for a TV after my 3 year old flat screen LCD unexpectedly went belly up.
Mon: 6 miles at Bredesen. Planned on 8, but kept getting foot cramps and pulled the plug. For a short, slow run, this one felt harder than it should have. Perhaps because I didn't sleep well, and my training has sucked.
Found an easy new recipe that is pretty good: Baked pollock (or any mild, white fish) with Red Grape Salsa.
1 cup seedless red grapes
1/4 cup chopped onion
1/4 cup chopped sweet bell pepper
1 Tbsp balsamic vinaigrette
1 lb fish fillets, cut into 4 oz pieces
1 Tbsp Greek vinaigrette (I use the Kraft salad dressing, which is basically olive oil + seasoning)
Lemon Pepper to taste.
For Red Grape Salsa, mix grapes, onion, bell pepper, and balsamic vinaigrette. Chill until ready to serve.
Preheat oven to 400 degrees, spray olive oil Pam onto baking pan. Place fish fillets in pan and drizzle with Greek vinaigrette and lemon pepper. Bake for about 10 minutes (depending on thickness of fillets).
To serve, spoon red grape salsa over fish.
Had it with asparagus spears, brown rice, and a frosty Summit Extra Pale Ale.
One Mile No Walking
17 hours ago