What a weekend. It sure does feel good when it feels like the weekend lasted longer than the work week. I tried to stick to my advice of being carefree, but besides eating mexican 2 days in a row, drinking a few beers and staying up really late on a sunday it felt like a pretty normal weekend.
4 mile run in the sun(pic above), body pump, blue skies, lake union, salmon, paddleboarding, babies, mariners, mexican food, beers, good friends, boy, sunburns and family.. that pretty much sums up my weekend.
Day 1 marathon training was supposed to be a 3 mile run on Monday, but I couldn’t move on Monday so I started my training today. I thought it was Monday all day today so I think that’s fair. Tuesday is a rest day though which I didn’t get so after tomomorrow’s 4 mile run, it will hopefully feel like Wednesday.
I didn’t cook as much as I wanted too this weekend, got sucked into going to mexican twice, can’t seem to ever pass up veggie fajitas and mojitos. but I did cook last night and it was delicious.
Orange and Garlic Sauteed Prawns with Spinach, Tomatoes, lemon-parsley pasta(gluten-free) and parmesan.
1lb Prawns – de-vined and rinsed
1 tbsp butter
3 cloves of garlic, minced
1/2 onion, chopped
1/4 juice of orange
red pepper flakes, oregano, salt, pepper (seasoning blend)
bunch of spinach
1 tomato chopped
1/2 cup white wine
1/4 cup parmesan
1lb gluten free lemon-parsley noodles from papperdelle
melt butter over medium heat, add garlic and onions, simmer until translucent, meanwhile boil and cook pasta according to directions, turn to medium-high heat and add prawns and seasoning blend. turn frequently until prawns are light pink, squeeze orange over prawns, add white wine and bring to a boil, once it’s starts reducing add spinach and tomatoes, turn heat off and mix. serve over pasta with sprinkle of parmesan.