Monday, September 24, 2012

Dash to Downdog

On Saturday, Stephanie and I went to Lululemon's Dash to Downdog. It was such a fun event!! It started with a 2.5 mile run followed up by an hour of yoga on the Durham Athletic Field. 

The weather was absolutely perfect! I definitely think yoga is more enjoyable outside versus in a studio. The event was a great way to connect with local fitness enthusiasts, and an enjoyable, sweaty Saturday morning.



Saturday afternoon I went home where I had access to a kitchen and so I had to cook. I feel like I haven't cooked in forever!! I made a recipe from my favorite clean eating blog: Turkey, Spinach, and Feta Muffins.


I used the same recipe as posted here, but I changed the proportions a little. They turned out so good!!! I want to make them every weekend and store them in my fridge as a quick grab-and-go protein source.

Ingredients:
1.3 lbs 99% Fat Free Ground Turkey
4 oz. Feta Cheese Crumbles
2 Blocks Frozen Spinach, Thawed
1 Tbsp Greek Seasoning
1 Tbsp Garlic Powder
3 Egg Whites

I put all the ingredients in my KitchenAid and blended until well combined. Then I sectioned them out into individually-lined muffin tins, baking at 350 degrees for 40 minutes. It made 20 total muffins, around 65 calories each. Once they were completely cooled, I placed them in a container and stored them in the fridge.


They tasted WAY better than they look. Promise.

In celebration that my cousin is moving to North Carolina on Friday, I am posting two pictures of Burdick's goodies :)

Chocolate Mousse Tart


Almond Milk Latte 

Uhh... I want them NOW.


Wednesday, September 19, 2012

Peanut Butter Pasta

Sadly it's back to dorm life and I can no longer cook delicious meals all the time. Here is a quick whole wheat pasta dish that I made this summer. It was so good. Basically it is a thai peanut pasta, but it is my made-up version... So it's more "peanut buttery" and less "thai peanutty."




Peanut Butter Pasta:
1/2 c. Whole Wheat Spaghetti (cooked)
1 tbsp. Peanut Butter
2 tsp. Sesame Oil
1 Green Onion (chopped)
2 tbsp. Chopped Fresh Cilantro

Melt the peanut butter in the microwave for about 30 seconds, or until it becomes runny. Mix in the sesame oil, and set aside. Chop up the cooked whole wheat spaghetti and stir in the green onion and cilantro. Pour over the peanut butter sauce and mix it all together until evenly combined. Enjoy!


This makes me miss summer break... and good, healthy food...


Leg lift later today!! And I need to do 4x800 sprints. Thank goodness it is short distance today, after a long ten mile run on Sunday.