Cooking a Healthy Recovery Run Feast
I know I’ve mentioned the weather too much, but I just can’t believe we’ve been having temperatures in the 70s in late August in Atlanta! It has encouraged me to take anything I can outside. So on Saturday evening, I brought my hammock to Piedmont Park and (after biking around the whole park) I found the perfect spot to hang between two trees. It was shaded and there was a slight breeze. I read my Kindle for a good two hours, pausing only to look up and see people walking by and pointing at me. Evidently, they’ve never seen a hammock before at Piedmont? Who knows, maybe I’ll start a trend!
On Sunday, my favorite run store/group Highland Runners, organized a trail run at Unicoi State Park, just North of Helen, GA.
Merrell sponsored the run, offering demos of their Barefoot Trail Run Ascend Glove- it felt great on the trails. Definitely more lightweight and less cushioning than my Brooks Cadence, which I am currently running. The Merrell’s had a zero drop. These shoes were made for trails, so on the last section of the run where we were on the road, it didn’t feel supportive enough for me. It is hard to tell if my feet, ankles and calves are sore from the shoes or the 7 mile trail run… we had varying up and down terrain and had to dodge roots, jump over trees and cross creeks.
After the run, they raffled off a pair of shoes… guess who won? ME! Good thing I demoed the shoes, however like most girls I am all about color of shoes (I really should know better that functionality is more important though!) I chose the Barefoot Run Bare Access Arch 2 which offers a minimal amount of cushioning. The inside of the shoe is a lot less padded than other types of shoes I’ve worn, which makes them a little loose for my narrow feet. I am planning on wearing them for strength training and day-to-day until I feel comfortable hitting the road with them.
On Tuesday, I volunteered to cook for Highland Runner’s “End of the Month Feast.” I wanted to serve something to the run group that would provide a healthy balanced source of protein, carbs and whole foods. I made a Teriyaki Ginger marinated chicken with steamed vegetables and rice. Below is the recipe for the Teriyaki Ginger Marinade, inspired by Vitamix.
TERIYAKI GINGER MARINADE
3/4 cup low-sodium soy sauce (1 bottle, 180ml)
1/4 cup rice vinegar
2 tablespoons sesame oil
1 medium orange, peeled
1 lime, peeled
2 tablespoons honey
1 garlic clove, minced
2 teaspoons chopped fresh ginger
1/3 cup brown sugar
Place all ingredients in a high speed blender (Vitamix) or food processor and run on high until sugar is dissolved.
I marinated the chicken for 2 hours before baking in a 375 degree oven.
It depends on how you prep your chicken for the length of time- if you leave the chicken breasts whole, bake time is 30-40 minutes, while chunks of chicken will be 20 minutes.
This would be a great marinade to grill with, the longer the chicken marinates, the more intense the flavor.