One thing that did happen in April was the Times Colonist 10K. I thought that I would go back and look at my series - Running For My Life - and see what race day was like in 2009 and 2010. You can read it HERE and HERE if you like. Even though they were 3 and 4 years ago, I remember them vividly. I remember my struggles that I had - but the thing that is standing out to me the most - is that I was able to really describe the race - like I was so in tune to what was happening with my body and what was happening around me. This time - not so much - but I think that is a good thing. I am realizing that my focus was on me - and just doing the race as I knew that I could. I guess all of the training that I had done worked. Instead of the playing mindgames with myself - and telling myself that I wasn't strong enough, that I was tired, that I should just walk - I just ran. And the best part of it - was that I loved it.
I am excited to think about what is next.
One thing that I have been doing over the month of April is eating. I am staying on track - planning meals, prepping for the week, shopping once for the week and having my morning vegetable/fruit drink. I am struggling with wanting treats, or having Noodle Box more than once, or the Ben & Jerry's we had the other night to celebrate race day. Sigh. I know that things could be worse - I just need to buckle down and get on track - and realize that eating well is my treat. Treating myself to healthy meals and snacks with lots of water - is what my body really wants (or maybe I should 'needs').
Here is a little dish that I made a couple of weeks ago. I saw a cooking show on tv and they were showing different options for healthy versions of cooking chicken parmesan. I sort of paid attention - but then later on I realized that I wanted it - badly - so I had try and remember what I had seen. It worked.
Sims Style Parmesan Chicken
2 boneless skinless chicken breasts - slice then in half (lengthwise) and flatten them out so that they are evenly thin. I wrapped my rolling pin in plastic wrap and banged them out :)
1/2 cup panko bread crumbs
1/2 cup parmesan cheese - freshly shredded
1 tbsp Italian seasoning
2 cups tomato sauce
Vegetables that you like to add to your pasta sauce - I added spinach and peppers
1 cup freshly chopped parsley
4 slices of soft mozzrella
Pre-heat the oven to 400.
Season the chicken breasts with kosher salt and pepper. In a skillet, drizzle a tbsp of olive oil and heat to medium to high heat. Brown the chicken breasts on both sides - about 6-7 minutes each side.
Place the chicken in a baking dish.
In the same skillet, add in the tomato sauce. Heat the sauce through - and add in the chopped parsley.
Slice a nice ball of fresh mozzarella so that you have 4 thin slices. Soft mozzarella is so delicious. The Root Cellar has local cheese - that is a huge treat.
Place a thin slice on each piece of the chicken.
Pour the sauce over top so that the chicken is fully coated in the saucy goodness.
In a bowl, mix together the panko breadcrumbs and fresh parmesan adding in the italian seasoning. Mix it all together and cover the sauce with the breadcrumb mixture.
Bake in the 400 oven for about 20-25 minutes or until the breadcrumbs are golden and crispy.
You can serve this along side of vermicelli whole wheat noodles, or some steamed spinach or broccoli. I really enjoyed this meal - it was a nice treat - and I didn't have any guilt eating it.
Alright - The Voice just started - so I have to cozy in for the night and watch.