Happy hump day! I for one am extremely excited for the weekend to come. DePaul only has 4 basketball games left this season, two of which are this weekend. This means I am going to be soaking up all the Blue Demon pride before it’s gone! It’s bittersweet knowing that I will never get the chance to dance on that court again. Ah, the memories.
Anyway! I want to give a little recap of my Valentine’s dinner. Mike and I celebrated Valentine’s Day on the 15th, since I had late night practice on the actual Valentine’s Day. We decided to hit up our go-to special occasion spot…DITKA’S! As usual, we started things off with the famous pot roast nachos.
I actually convinced Mike that the half order would be enough for us, even though we normally go all out with the whole order, and end up wanting to throw in the towel before we even get our main courses. It was a wise move on my part! I tried something different than my usual pork chop and went with the blackened mahi-mahi, served with a pesto sauce, wild rice medley and sweet potato hay. YUM!
It was a nice change from the heaviness of the pork chop. But, I have to say the chop is still my favorite! In stead of ordering dessert, we went with leftover Valentine’s treats. Good call. Overall, it was a perfect Valentine’s dinner!
Half Marathon Plans
It’s official! I will be running in the 2013 North Shore Half Marathon this June! It will be my first half marathon and I am PUMPED! My favorite running and fitness buddy Tessa will also be running it with me. I’m a little nervous since this will be her second half marathon. We ran the Hot Chocolate 15k together back in November and were pretty evenly matched, so I’m hoping it’s the same this time! Although I have over 4 months before the race date, I’m already starting to map out my training plan. I can tell the toughest part is going to be finding a training plan that fits easily into my school and work schedule. Once I find a plan that fits, I’m sure I’ll be sharing it on here. Stay tuned!
Happy Valentine’s Day! I hope everyone, whether you’re in a relationship or not, is doing something fun to celebrate the holiday. My day is most likely going to be pretty normal, since Mike and I are not celebrating until tomorrow night. I am excited to have an excuse to indulge in Valentine’s treats today, though! I baked Mike a special Valentine’s cake last night that I plan on sharing on here in the next couple days.
My friend Brooke has been visiting from New York since last Friday, so the week as been full of fun. My roommate Gabby, Brooke and I headed out for Sushi on her first night, which was a blast. The next morning I attempted a first-time recipe of baked oatmeal. I have to say, it was successful enough to share! I originally had wanted to attempt crock pot oatmeal, but I read too many horror stories of other people’s attempts and decided against it.
Simple Baked Oatmeal
Yields 3-4 servings
- 1 1/2 cups old fashioned oats
- 3/4 cups plain, non-fat greek yogurt
- 1 cup unsweetened almond milk
- 1 egg white
- 1 whole egg
- 1/4 cup sugar free maple syrup
- 1/2 tsp cinnamon
- 1/2 tsp baking powder
- Combine all ingredients in a medium bowl
- Pour into a greased, medium sized baking dish (8×5)
- Bake at 350 degrees for 25 minutes, covered with foil
- Remove foil and bake for an additional 20 minutes
- Top with anything else you see fit! Fresh fruit, granola, milk, protein powder, etc.
I chose to top my oatmeal with vanilla protein powder and mixed berries. Yummy! I will definitely be making this little dish again in the near future. Very, very filling.
I knew I wanted to have a special homemade dinner while Brooke was here, but wasn’t sure what to make since she is gluten intolerant. She suggested tacos, which I was on board with of course. We also had the great idea to pair them with homemade margaritas and have ourselves a Margarita Monday!
Gabby was kind enough to squeeze actual oranges and limes to make these bad boys. Instead of using table sugar, we chose to be slightly healthy and use agave nectar. What a treat! The chicken tacos we made were delicious as well.
It has truly been an awesome blast from the past having Brooke visit us, as we haven’t gotten to see her like this since our freshman year of college. She’s here through Saturday so let the fun continue!
Good morning! I have an extra delicious and mildly healthy recipe to share this morning- Whole Wheat Banana Nut Bread. It’s been a pretty rough week due to the fact that I had three midterms within 24 hours of each other, two basketball games and of course, practice. Not to mention work every day! After my midterms on Wednesday I really felt the need to do something therapeutic. What could be more soothing than baking banana bread?
I based this recipe off of one that I always make at work with the kids I babysit. However, their recipe consists of chocolate chips, white sugar, white flour, and not a whole lot of nutrition. So, I improvised! The end result was better than expected.
Makes 1 small (8×4) loaf
- 3/4 cup whole wheat flour
- 1/4 cup all purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 2/3 cup sugar
- 4 tbs salted butter, softened
- 2 very ripe bananas, mashed
- 1 large egg
- 1/2 cup unsweetened apple sauce
- 1 tsp vanilla extract
- 1/3 cup chopped walnuts
- Sift together flours, baking soda and baking powder. Set aside.
- Mix butter and sugar together until well combined
- Add bananas, egg, apple sauce and vanilla extract to butter mixture
- Slowly add flour mixture to wet ingredients, combine well.
- Fold in chopped walnuts
- Pour batter into a small (8×4) greased and floured loaf pan
- Bake at 350 degrees for 40 minutes. Let cool in pan for 15-20 minutes before removing onto a wire rack.
I must say I am pretty proud of myself for this recipe. It came out so moist and dense. The flour ratios were perfect, too. I might use something besides white sugar next time. Maybe some sugar free maple syrup? Or a combination of the two? Who knows! What a great little treat for this freezing week in Chicago.