Hey everyone! I hope your weekend was good. Mine has been pretty great. Friday morning I got up excited for a fun-filled weekend. I just had to get through one day of work and I was weekend bound. I whipped up an easy breakfast to take to work with me. Trader Joe’s honey greek yogurt, kashi go lean crunch, frozen berries. I also had some coffee.

I like using frozen berries because they melt by the time I eat it, but are still cold and the berry juice mixes with the yogurt and add flavor. Plus, they don’t go bad as quickly. I usually get a huge bag at Costco and use it for smoothies and yogurt.

I had black bean soup, grapes and a brown rice cake with laughing cow for lunch.

Snacks were almonds and veggies with hummus.

Yesterday’s Outfit:

Cuffed matchstick jeans (JCrew), White tank (Forever 21), Argyle cardigan (Gap), pink flats (Forever 21).

After work Adam and I set out for a 6 miler. I was excited to be running a long-ish distance. We ran my favorite loop around the Charles River. Goooooooooood Lord it was windy! It was more of a cross wind so no matter which way we turned it was blowing at us. Don’t you hate how the wind always seems to be in your face and never behind you helping you move along? At a few points my breathe was almost taken away. My nose got pretty stuffed and I had to keep wiping on my sleeve. I forgot how windy Boston gets in the spring. Other than the wind, the run was really good. My foot felt great and my lungs were feeling a while lot better. I am glad to be running again on my favorite routes and enjoying the sunshine (even though I am not loving the wind all that much).

We ran 6 miles in 58:39. Splits:

• Mile – 10:02
• Mile 2- 9:46
• Mile 3- 9:35
• Mile 4- 9:53
• Mile 5- 9:34
• Mile 6-9:45

After the run I started on dinner. I made orange chicken with asparagus and rice. It came out really great, actually. It was a total experiment so I was pleased when Adam and I both really loved it. I will be remaking this really soon.

 

Ingredients:

• 3/4 of a pound of chicken tenders cut into inch long pieces
• about 2 cups of chopped asparagus
• 1 orange
• honey
• red pepper flakes
• 1 clove of garlic minced
• low sodium soy sauce
• EVOO

1. Coat a frying pan in 1 tablespoon of EVOO, the minced garlic, a few sprinkles of red pepper flakes and add the chicken. Sauté the chicken until it is fully cooked.
2. Add the asparagus to the chicken and cook for an additional 5 minutes.
3. Meanwhile mix together 1 tablespoon of honey, 2 tablespoons of soy sauce and the juice from on orange.
4. Pour the sauce over the chicken and let simmer for 5 minutes.
5. Serve over rice. I had brown and made white rice for Adam.

 

After dinner, a few of our friends came over and we spent the evening enjoying a few adult beverages and catching up. I had a few glasses of Pinot Nior.

I also had some sea salt dark chocolate with my wine. This chocolate is my absolute favorite. I loooooove salty and sweet together.

Stay tuned for more “Weekend Updates” (this is actually a clue of what is to come)….

Are you a Lana Del Rey fan? I am a HUGE fan of her!! Check out my new article about her for Coffee With Caesar.

Tags: 6 Mile Run, Orange Chicken, WIndy Run