Hi friends! Happy MLK Day! Matt and I are both working today, but he’s working from home, so that’s at least more fun that we get to work together. 🙂
My weekend was super low key. On Friday, I ended up working until 10 p.m. – womp, womp. Matt was out of town (he was down in Charlottesville all last week for grad school), I didn’t have any plans, and there’s always extra work to do, so I spent some time catching up. Not the coolest but necessary! We got the proofs back from the designer of our Nutrition for Runners program – it’s looking so great. Amazing to see it in all its glory after working on it since last spring! Sign up here to get on the email list for an early heads up of the official release.
After an early bedtime on Friday, I was ready to get out and be social on Saturday. I met my college buddies Kathleen and Sarah for a run!
It was cold but beautifully sunny. Sunshine + two of my best friends + a run = happy Anne. 🙂
We met up at Kathleen’s place near H street and did a big loop around the Capitol, down the mall, and around the Washington Monument. Fun fact: every time I write “US Capitol” on the blog, I have to Google whether it’s spelled with an A or an O. One day I’ll remember. 😉
We ended up covering about 5.5 miles. Great run, great company!
The other fitness-related adventure this weekend was a CorePower Yoga sculpt class with my friend Karen yesterday. We’re so obsessed! Our fave instructor, Amanda, was teaching. I was too busy drowning in sweat to take a photo. 😉
After the butt kicking, I came home and Matt and I relaxed, took down our Christmas decorations (sad), and then headed up to Bethesda for dinner with our friends Tom and Janice. Janice said they were going to make a salad and have some snacks, and that we could order take out, but Matt and I had a Blue Apron meal to use that I thought would travel well, so we offered to prep that and bring it over as our entrée. Perfect!
The meal was a Mexican casserole made with quinoa, ground beef, and veggies. We sautéed the beef until browned, then added the onions and green pepper, and once those were soft, in went some cooked quinoa, black beans, and diced canned tomatoes.
Then you mix in some sour cream – we added some guac, too, since it rocks. When we make this again I’d sub in plain Greek yogurt instead of sour cream – just as good!
Then you put the mixture into a baking dish and top with cheese and some jalapenos (if you want). Easy! We brought it with us like this and popped it in the oven at our friend’s place for 15 minutes once we were almost ready to eat. When it was done, we topped it with some cilantro!
I didn’t get a final picture of it since we were busy drinking wine and chatting, but it was really good! Super easy to make, too – we’ll definitely make variations of this again in the future. And even though it said it made 3 servings, I find the Blue Apron portions to be massive, and I was right – it served 4 with no problem, especially since we had side salads.
I got the Blue Apron delivery last week while Matt was gone, and on Wednesday night I was supposed to do dinner with my friend Ashley, so I invited her over to eat here instead of going out.
We popped open a bottle of wine and got to cooking and chatting! I need to have friends over for dinner more often instead of going out – it’s so fun to cook together (and cheaper, too).
We made my Blue Apron Pistachio-Crusted Catfish with Clementine Salad, Israeli Couscous, and Roasted Fennel. YUM! We tag-teamed the prep. 🙂 I’m obsessed with fennel lately – anyone else?
Loved the addition of oranges to this dish – so unique.
Pistachio-crusted catfish in the works:
Dinner is served!
This was SO good – one of my favorite Blue Apron meals as of yet. We both loved it! Also, I don’t think I’ve had cat fish before, and it was really good – super mild and a nice texture. Would be good for non-fish lovers like Matt!
We have one more Blue Apron meal to make this week (I froze the meat for it), so we’re planning to bust that out on Tuesday night (we’re going out with family tonight). I don’t buy Blue Apron or Home Chef every week, but it sure is a nice treat every once in awhile.
And now, back to work! I began my day with an interesting combination between my Flour Free Breakfast Pancake and Perfect Microwave Banana Oatmeal. I started with a mashed banana and whisked in two eggs, thinking I was going to make the pancake, but then realized we’re out of ground flaxseed. Oops! Instead, I added 1/3 cup of oats and a splash of almond milk to the mix, plus some chia seeds, and popped it in the microwave for 2 and a half minutes. It came out like a sweet fluffy egg patty – so good! Topped with frozen wild blueberries (I stirred them in so they defrosted), a sprinkling of raw oats for chew, and some walnuts.
Have a great day, everyone! 🙂
How was your weekend? Any fun workouts or good meals to report? I’m excited because this week is restaurant week in DC – definitely already planning to take advantage!
