Crispy Coconut Chicken Salad!

Happy Saturday to you! It has been SO cold here, I am becoming increasingly ready for spring. I’m tired of wearing a hat, gloves, and a scarf everywhere I go!!!!!! Not to mention the fact that my long runs are quite miserable when it’s so cold out. WHEW. Rant over, haha!

Cold weather aside, I have been staying with my half marathon training plan very well and so far have only missed a couple of workouts over the course of 4 weeks. In addition, I’ve lost 3 lbs. Yaaay! I do have a long run scheduled for tomorrow, but with a high of 28 degrees no way Jose! I will be doing intervals instead on the treadmill, thank you very much.

Lately I have started reading The Joy of Half a Cookie by Jean Kristeller, which is on cultivating a healthy relationship with food. A few of my posts have touched on this, that I have really never had a good relationship with food. It’s either avoid food I can’t control myself around, or binge. There seems to be no middle ground for me, and that is NOT healthy at all. This book has definitely been an eye opener and I will be doing a review once I finish it (which at the rate I’m going will be in less than a week!).

The other night Garrett and I wanted to fix something for dinner that required little to no work but was tasty, so we came up with this baby.

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Fried buffalo shrimp salad. We pretty much just threw together what we had in the fridge/freezer. Fried shrimp tossed in buffalo sauce, over mixed veggies with cheese and ranch dressing. YUM!

In other news, I have still been breezing through the Skinnytaste cookbook, and came upon another gem. This crispy coconut chicken salad:

Yes, it tastes even better than it looks. It satisfied my craving for fried food, without the frying! The coconut mixed with the bite in the honey mustard vinaigrette is to die for. Plus, my husband who is a self proclaimed meat-a-tarian  thoroughly enjoyed it.

Crispy Coconut Chicken Salad

  • spinach & romaine lettuce (or whatever greens you like)
  • shredded carrots
  • sliced cucumber
  • halved grape tomatoes
  • 8 chicken tenderloins
  • 1/2 cup shredded sweetened coconut
  • 1/3 cup panko bread crumbs
  • 3 tbsp crushed cornflakes
  • 1/4 tsp salt
  • 3 egg whites, beaten
  • 1 tbsp dijon mustard
  • 4 tsp olive oil
  • 4 tsp honey
  • 4 tsp white vinegar

Preheat oven to 325. Spray cookie sheet with cooking spray. Mix coconut, bread crumbs, cornflakes, and salt in a shallow bowl. Dip each tenderloin in egg whites, and then place in coconut mixture and coat well on each side, and place on cookie sheet. Spray the top of each tenderloin with cooking spray, and place in the oven. Cook 15 minutes, then flip each tenderloin and cook another 15 minutes or until done. To make dressing, stir together mustard, oil, honey, and vinegar. Assemble veggies on plates, and top each plate with 2 tenderloins, sliced diagonally. Warm dressing in microwave for a few seconds, and spoon some on each salad. BOOM. You have a super delicious salad with very little work at all! 🙂

I ate this salad as a wrap as well, and it was awesome! Enjoy!

 

Lately…

Happy Saturday everyone!

Half Marathon training has been going well for the most part. I had to rearrange my runs a lot this week due to the truly awful weather we’ve been having! 70 degrees and sunny one day, 30 degrees and snowing the next. Welcome to North Carolina, haha!

That being said I did get in a great 2 miles this morning!

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It was clear and bright, and cold!

Lately my favorite breakfast has been boiled eggs, berries, and honey.

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As the scale has not moved down in quite a while, I have been trying to cut down my calories a bit in breakfast. In addition, I am totally cutting out snacking after dinner. The rest of the day I am great at making healthy choices. But once dinner is over, it’s like my brain goes “Hey, let’s eat the rest of what’s in the house. Whaddya say?!” So I am shutting that DOWN. After my run, I did a quick 10 Minute Abs 21 day Fix video, and MAN that had my abs burning!!!

After my workout, I had a pineapple green smoothie!

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My lastest obsession: coconut water. Yeah I know I’m late to the party, but seriously they make smoothies taste SO much better! It adds flavor and plenty of healthy goodies like potassium!

Have a healthy happy weekend y’all! 🙂

Maple Cinnamon Quinoa Breakfast Bowl and Yoga!

Happy Monday!

Yesterday I got in a blissful 5 mile run in sunny 60 degree weather. Winter, I will never miss you. Then this morning I did some yoga to try and stretch out my muscles from that run! I did this one for my hamstrings, and this one to help stretch out my lower back. Those are the parts of me that are always tight after a run, or just in general!

After my yoga I decided to make a breakfast experiment. I had leftover quinoa sitting in my fridge for a couple of days and I was wracking my brain trying to think of what to do with it… and this experiment turned out extremely delicious and filling! Plus it helps with a sweet tooth when I really want pancakes or waffles… which are ok too!

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Maple Cinnamon Quinoa Breakfast Bowl

  • 1/2 cup cooked quinoa
  • 1/2 sliced banana
  • handful of blueberries
  • 1 tbsp maple syrup
  • cinnamon to taste
  • 1 tbsp slivered almonds

Mix quinoa with syrup and cinnamon, then put in microwave and heat until warmed through. Top with banana, blueberries, and almonds. That’s it!

This took me probably 2 minutes to make and kept me full for hours. I think this would be an exceptional pre workout breakfast since it’s got lots of carbs and healthy fats! Mine came to 317 calories. Yummm!