Let’s be honest. I’m crap at doing these weekly check-ins on a weekly basis, so we’ll just aim for biweekly for a while and hope we’re still not disappointed. Though I will hold on to my disappointment in myself with a tight grasp this week, as my progress on the trail is abysmal. A reoccurring knee issue keeps me sidelined more often than not, but I am pushing this weekend to get back into my groove.
Here’s to hoping my knee and I learn to play nice (read: it had better shape up or ship out. And please, not the latter).
Progress on the Trail:
Saturday, 15 April: 4.41 miles
Sunday, 16 April: 1.79 miles
Monday, 17 April: 4.16 miles
Tuesday, 18 April: 6.87 miles
Wednesday, 19 April: 4.78 miles
Thursday, 20 April: 4.90 miles
Friday, 21 April: 3.12 miles
Saturday, 22 April: 3.14 miles
Sunday, 23 April: 3.96 miles
Monday, 24 April: 3.09 miles
Tuesday, 25 April: 4.95 miles
Wednesday, 26 April: 2.78 miles
Thursday, 27 April: 2.01 miles
Friday, 28 April: 5.59 miles
Week Fifteen – Sixteen Total: 55.55 miles
Distance to Go: 1,507.60 miles (2,190 miles total)
Cooking Light Annual Challenge Rundown:
Vegetable and Chickpea Curry: This one is a slow-cooker recipe so it takes some time, but it is time well spent (and will leave your house smelling like an Indian kitchen for at least 24 hours, which is a bonus for me. I love me the smell of curry). Not to spicy but it carries a hint of a kick and offered leftovers for a few lunches to boot, which is always a bonus.
Sausage, Gravy, and Egg Breakfast Sandwiches: Definitely not one of my favorites. By rule, Cooking Light does not steer me wrong, but this one might be an exception. They aren’t bad, but they are bland. The gravy did not thicken until I refrigerated it, and it offered little flavor for the mix. My biggest mistake was making a double batch (my plan was to freeze a bunch for make ahead weekday breakfasts) so I still have at least a dozen waiting in the freezer for me to eat without enthusiasm.
Lemony Orzo Salad: This recipe is a repeater. It did not take long to prepare, it was not too messy of a cleanup after we ate, the leftovers don’t have to be reheated to be enjoyed, and it tasted great to boot. Orzo is one of my newer finds in my culinary excursions and I love it. I have a big, great grain girl crush on it. Add zucchini, tomatoes, and feta cheese and I was sold, though I did omit the olives because, ew.
Chive Green Beans: This one I butchered a bit. I did not have fresh chives or parsley, so I used dried. I did not have stone-ground mustard, so I used poupon (that’s right, I pouponed my green beans, I’ll admit it). It turned out a-okay, and I paired it with the Lemony Orzo Salad above.
Leek and Lima Bean Soup: Leek soup, round two and still delicious! Lima beans are another fiber powerhouse, so it was a one-two punch. Not only did it taste great, but it was great for me. I omitted the bacon to make it vegetarian (and because I did not want to buy a pound of bacon to use three slices). I had frozen lima beans instead of fresh, but you puree the entire soup in the end, so does it matter? Methinks not.
Pizza Margherita: Soooooo good. I will definitely make this pizza again. Combined with booze and board games, it was a great night catching up with my bro-digga-dough-dough and sister (you can call them whatever you want, they aren’t picky – just picky eaters. And they still enjoyed). I bought what my hubby – let’s call him Abel – calls ‘happy cow cheese’ since I am on my better eating, better living kick. It cost twice as much as the super depressed cow cheese and was hard to find, but it was good. And the pizza sure made me happy.
Cilantro Burgers With Sriracha: How is this recipe not on this site yet? I will get it up, I promise. Eventually. I have made this recipe three times since I found it. Double the sauce if you like double the kick in the mouth, and swap out the ground sirloin for ground (happy) turkey for an even healthier fare, and life is good, friends. Life is good. P.S. you can never have too much cilantro. Yum, yum.
Blush Mac and Cheese with Tomatoes: A little bland (you could add a canoe-load of more cheese, but then the Cooking Light loses the ‘light’ part), but not too bad. I would recommend doubling up on the grape tomatoes.
Fettuccine with Seared Tomatoes, Spinach, and Burrata: I did not have fettuccine or burrata, so it was more like ‘Spaghetti with Seared Tomatoes, Spinach, and Mozzarella’, but the taste was spot on. As part of my new healthier eating kick, I recently switched to whole grain pasta instead of the enriched white (read: bleached), which has twice the fiber. Twice! Do you track your fiber intake? Do you realize how hard it is to get the daily recommended amount? It’s hard, y’all. This one was a fan across the board for me, Abel, and our company.
Country Lima Beans: This recipe I massacred. I did not feel like soaking dry beans for eight hours or waiting for them to cook in a Dutch oven for two and a half more. So I used the frozen lima beans leftover from the soup, threw them, thawed, in with onion, carrot, and butter (again omitting the bacon slices to go vegetarian) and went for it. The veggie eaters in the house thoroughly enjoyed, though I would omit half the butter next time.