Thursday, June 24, 2010

Stability Ball, Scramble, and BBQ

Here I am...on the stability ball...again. My homework from the running analysis yesterday was to use the stability ball to improve my posture by sitting on it with the correct spinal alignment FOR TWO HOURS A DAY!!! I only did 30 minutes yesterday and am working on 40 minutes today because I did not realize what bad posture I had. By back is SORE! It is, however, a GREAT workout tool. I have to keep my core and lower back constantly engaged to keep myself from toppling over. I would suggest to anyone to replace their office chair or comfy chair with this bad boy for 1-2 hours out of your day. I noticed that after getting off the ball, I feel as though I walk taller. Thus far, I have read on the ball, typed on the ball, and Farmville'd on the ball. Oh well, hope it helps with my running form 'cause I'm going for one today. This will be the first time since April 2009 that I have started back on my marathon plan. But you can't run without fuel and that means...Feta Spinach Scramble for breakfast!

3 egg whites
1 large handful of baby spinach leaves
1 Italian tomato, chopped (I used 2 tbsp of rotel for a little kick)
1/4 c chopped onion
1/4 c crumbled feta cheese
salt & pepper to taste


Chop onion & tomato
Spray pan with oil
Put on med heat
Start with onions cook till desired
Add 3 egg whites
Tomato, spinach cook to desired consistancy
Just before you are ready to take off heat ,take 1/2 of feta cheese and throw in pan and melt.
Slide out onto a plate garnish with the oher 1/2 of crumbled feta cheese on top salt & pepper to taste.


This was very tasty and pretty quick to make.

For lunch it was... Spicy Chicken Apple Salad!

0.5 chicken breast (boneless, skinless)
1 tsp cayenne pepper
2 tsp cumin
2 c baby spinach leaves
1/4 c dried cranberries, sweetened
1/2 c chopped apples
1.5 tbsp feta, crumbled
1 tbsp Brianna's Blush Wine Vinaigrette (amazing stuff! but you can also use 2 tbsp of salsa to cut both fat and calories if you wish and it still tastes AMAZING)

Chop chicken into bite size pieces and coat in cayenne and cumin mixture.
Cook chicken until done and set aside.
Toss spinach, cranberries, apples, and feta in Brianna's blush wine vinaigrette (or salsa).
Top with still warm chicken and VOILA! Lunch :P

Last on my menu today was BBQ for dinner.

1 pkg sweet Japanese Sausages (the mini pink kind)
1 med potato
1/2 yellow onion
1/2 cup corn
1/4 cup Bull dog bbq sauce ( not sure if it's a Japan only brand, but it's delicious)

Chop onion and potato, add to frying pan on med heat. Add corn and sausages until the potatoes get tender and onions become translucent. Add bbq sauce and turn off burner. Toss well and serve!

We had some leftover rolls from the bakery (see Egg Chorizo blog). Yum.

Since I don't have my camera yet, I am going to take my mini video camera around with us this weekend and you can see all the cool places in the Shimoda AEON mall!!! Including the super arcade and the awesome Pepper Lunch (inspiration for yesterdays Hot Plate Beef). Well, I'm off to work out my training plan for the next 6 months, I'll post that tomorrow. Goodnight!

Tuesday, June 22, 2010

Ready to run and beef hot plate!

Today, Eric and I went to the HAWC and had our gait analyzed. They gave us some suggestions on posture and core strengthening to help our running form. Hopefully, these new shoes (ASICS!!!) and some water running 2x a week will help my pesky shin splints. I am ready to get back on my marathon plan because next year the Misawa Half-Marathon is HAPPENING! To fuel my running fervor, tonight we are having...Beef Hot Plate!!!

1 pkg of yakisoba beef (this is beef chuck thinly sliced - 1/4 inch thick, about 3 inch strips)
1 tsp soy sauce
1/2 tsp brown sugar
1/4 c teriyaki sauce
pinch of ginger and garlic
1/2 cup corn kernels
1/2 cup of any other veggie, sliced (I used bamboo shoots)
Cracked black pepper

Mix soy sauce, brown sugar, teriyaki, ginger, and garlic together. Put beef in plastic bag/container and coat with sauce mixture. Let sit for approx. 1 hour.
Heat up a frying pan (cast iron works best for this dish) on med-hi heat and let the pan get nice an HOT! Take out a wooden cutting board and place it on the table or you can use pot holders if you don't have a board. Sit everyone around the table with some wooden chopsticks and dump the veggies on one half of the plate and the meat on the other half. Douse liberally with cracked black pepper and dig in! Let your guests have fun cooking and picking out their veggies and meat cooked to their liking. Lodgehouse makes mini cast iron pans if you would like to serve the meal individually :)

An easy lunch to make with the leftover hot pan and flavors from the dinner is to dump a cup of cooked rice and 1/2 a cup of frozen mixed veggies into the pan and fry it up. Easy fried rice!

Tomorrow is a new day with some new recipes! Feta spinach scramble, spicy chicken apple salad, and BBQ saute!

Monday, June 21, 2010

Egg Chorizo Scramble on Croissant



Sunday, Eric and I celebrated out 1 year anniversary with a day out to the Shimoda AEON Mall. There is an amazing arcade there with ridiculously cool Japanese games and lots of crane machines. I threw down some yen and bagged 2 boxes of Koala cookies and some chocolate biscuit sticks. I remember these cookies from when I was a kid. I had no idea they were Japanese until I arrived here and found them again! They are filled with vanilla, chocolate, or strawberry cream (but chocolate is the only one that matters, in my opinion).

Also, while at the mall, I stopped by the bakery on the first floor and purchased some small, glazed croissant rolls...to make Egg Chorizo Scramble!!!

2 eggs (or 0.5 cup egg beaters)
1/2 of a 4" chorizo link (sliced)
1 pinch of cumin
1 1/5 tbsp shredded parmesan
1 ridiculously delicious roll or croissant

Mix up the eggs, cumin, and parmesan with a whisk or fork and set aside.
Heat up your pan (I love the cast iron pan Eric got me for our anniversary!)
Cook the slices of chorizo until the edges are a bit crispy and set aside on a paper towel. DON'T drain the oil/fat from the pan because it will only be a very small amount and it packs A TON of flavor. Slice the roll in half (you can toast it if you like). Add the egg mixture to the pan and scramble until cooked. Layer your chorizo and eggs on the bread and VOILA! Breakfast.

Another meal on my list today was some salad...but that's pretty self-explainatory so I am going to move on the dinner. Vegetables in Japan are very...well...pretty! They artfully place them in perfect order in the grocery store and they are more vibrant and smell more intense than any other vegetables I have come across. The reason (I believe) is that the soil here is so intensely DARK. It looks as though they are plowing the fields with espresso grounds. This is due to all the volcanos that reside in Japan. Thus, creating delicious food for me to use in my...Vegetable Tofu Soup!

1 fat carrot
1/2 yellow onion
2 med yellow potatoes
2 cans chicken or veggie broth
1 clove garlic (or 1 tbsp minced garlic)
2 tsp black pepper
1 tsp soy sauce
1 sprig fresh rosemary (or 1tbsp dried rosemary)
1 pkg extra firm tofu (I seared mine slightly so it would stand up to the hot soup)

Chop carrot, onion, and potatoes into manageable, bit-sized pieces. Set aside. Start pot with broth on med and add the veggies. Let simmer for 10 minutes and then set to low heat. Add garlic early and it's less pronounced, but if you add it later the flavor will be greater so add garlic whenever your palate says GO! Add black pepper, soy, rosemary and let cook for about 30 minutes. Slice tofu into 1" cubes and add to soup. Let cook for another 10-20 minutes until potatoes are soft but not crumbling. Whip out your chop sticks and soup spoon...DIG IN!

Allllllrighty! Here's my food blog! I'll be writing down what my meal plan looks like for the week and then photographing (when I get my camera) what I make (or when I eat out I'll show you what I had) and adding the recipes. Hope you enjoy 'cause here we go!

Tues
B- Egg, Chorizo, and Parmesan scramble sandwich on croissant
S - Odwalla bar
L - Spinach salad with parmesan, avocado, cucumber, tomato and blush wine dressing
S - Apple
D - Veggie and Tofu soup
S - Brownie
30min swimming and 30 min yoga

Wed
B - Whole wheat toast with Egg sprinkled with parmesan, coffee with skim and sugar
S - odwalla bar (another good one is the banana nut bar...omg yum)
L - Mokuteki cafe date with Eric (probably going to grab a wrap and fruit)
D - Beef Hot plate (cooked on a sizzling cast iron pan and brought out still cooking) and a Hard apple cider
1 hour stationary bike - 30 mins yoga

Thur
B- Feta spinach scramble
S - Odwalla bar
L - spicy chicken spinach salad with apples, cranberries, and feta
S - fruit cup
D - BBQ saute (potatoes, sausage, corn, onion, and bbq) and of course a cider
walk/jog - 30 minutes - 30 min yoga

Fri
B - Whole wheat toast with peanut butter and honey, cup milk
S - odwalla bar
L - spicy Tuna, spinach, avocado sandwich
S - Apple
D - chicken penne and homemade garlic bread
Going out with a girlfriend and dancing my butt off!!! That counts too!

Sat
B - Oatmeal and one egg
S - Odwalla bar
L - PB&Js (at Eric's request) and a fruit cup
D - Out with friends to a nice sushi place
Walking to and from restaurants and bars (yup, who knew I had so many friends to visit with here in little Misawa Japan?)

Sun
B - Odwalla bar and milk (quick breakfast cause we have to get to church at 8am...and we like sleep)
L - Brunch at the Clubhouse (they have an AMAZING spread here, But I will be conscious of what im eating and log it on sparkpeople when I get home)
S - Fruit cup
D - FAJITA NIGHT (another Eric request) with friends at our place
Rest day