Niki's Neverending Adventure

I’ve been getting everything ready to go back to school tomorrow. I printed out a bunch of stuff and got my binders together, cleaned the house, and went to the grocery store to get food for this week. While I’m sad that my break is over, I am ready to get back into a routine. I function best when I have a daily routine! Guess that’s the organizational/control freak part of me! Ha!

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No running today for me. Tomorrow, I officially start half marathon training for the Germantown Half on March 21st! This time around, I am going to be running 4 days a week and strength training/cross training 3 days a week. Here is my training schedule. It’s pretty and colorful right?! Yesterday, Erin and I did a 4 miler in 8 degree weather! It was freezing and even snow flurrying a bit!! It was awful the first mile but after that I warmed up to where I was comfortable! I wore tights, a second pair of pants, a long sleeved wicking shirt, a t-shirt, a running jacket, a headband, and gloves! That’s a lot of clothes! Ha!

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I made a yummy dinner tonight! I made Parmesan Salmon and Bacon Brown Sugar Brussel Sprouts!

Parmesan Salmon by Lauren

Ingredients:

1/4 cup mayo

2 TBSP grated parmesan cheese

1/8 tsp cayenne pepper

4 salmon filets

2 tsp lemon juice

10 Ritz crackers, crushed (I used oyster crackers because I had those on hand)

Directions:

Preheat oven to 400 degrees. Mix mayo, cheese, and pepper. Set aside. Place salmon on foil lined baking sheet. Drizzle with lemon juice, top with mayo mixture. Spread evenly to cover salmon.

Sprinkle with cracker crumbs.

Bake 12-15 minutes or until salmon flakes easily with fork.

Bacon Brown Sugar Brussel Sprouts

Ingredients:

1/2 cup chopped pecans

3 medium shallots, thinly sliced

1 TBSP canola oil

1 1/2 lbs Brussel Sprouts, trimmed and cut in half

salt and pepper to taste

1 TBSP brown sugar

1/2 cup precooked bacon pieces

Directions:

In skillet, cook pecans over medium heat for 5 minutes until toasted. Transfer to plate and set aside.

In same skillet, cook shallots in oil over medium heat for 3 minutes or until slightly brown, stirring frequently. Add brussel sprouts, salt and pepper. Cover and cook 10-12 minutes, stirring occasionally. Stir in brown sugar, cook uncovered 1-2 minutes until sugar melts. Add bacon and pecans, stir until well blended.

This dinner was so good! I am completely in love with Brussel Sprouts!! Seriously, like my new favorite veggie!!

Gotta get going, I have a lot to do before I hit the sack early tonight! I have to be up early for a morning class and I didn’t get much sleep last night due to my sleepover with my friend Katie! We had a blast, but it left me exhausted! Anyway, hope ya’ll have a wonderful night!

Posted in: on Sunday, January 3, 2010 at at 8:03 PM