Wednesday, April 10, 2013

Weights and Chickpeas

Miles yesterday: Group Power, 1.0 mile cool down
Miles in 2013: 295.65 miles

Two things that totally go together. It is a summary of last night really. After a ridiculously long day, I got home, walked this monkey around the block and got into my workout clothes.

Originally, I planned on running 3-4 miles before class, but couldn't escape the office and pile of charts sitting on my desk. I made it to Group Power on time, but Karen, our usual Tuesday instructor was no where to be seen. In her place was a spicy firecracker, Carlos. He was great! (Although I am pretty sure I heard AGAIN! and UNO MAS! in my dreams...) It was a hard work out and I really enjoyed the class, even though I spent half the time trying not to giggle.

My little work out space for an hour.

It was late when I got home, so I scrounged up scraps for us to eat for dinner. I actually created an amazing salmon salad from scratch. Let's just say when Food Network comes calling, I will be ready.

But first, let's talk about how over the moon in love I am with roasted chickpeas. Hearts in the eyes type love. Obsessed and could eat them every day. Am eating them right now. (No, really I am) I cannot understand why these have not been in my life sooner, but am so happy they are now.

Roasted Chickpeas:

Preheat oven to 425 degrees.
Drain one can of chickpeas.
Pour out the can on a paper towel and with another paper towel, pat dry and roll around the beans.
Remove any skins that have come off.
Transfer to baking sheet.
Sprinkle with salt, pepper, smoked paprika, garlic powder, and onion powder.
Lightly spray with cooking spray and toss to coat.
Cook for 20 minutes, remove and toss again
Cook for another 15-20 minutes until crisp.

*you can really put any spices on you want...that's what looked good to me last night.

I knew I wanted roasted chickpeas but figured I needed a little something else for dinner. Frozen salmon in the freezer, spring mix in the fridge, random condiments, boom - dinner.

Salmon Salad with Honey Mustard Dressing (perfect for 2 servings)

4 cups mixed greens
1 lb salmon
1/4 c golden raisin
roasted chickpeas
shaved pecorino romano cheese
salt and pepper
smoked paprika
onion powder
dijon mustard
2-3 tbs fresh lemon juice
1 1/2 tbs honey
1 tbs EVOO + 1 tsp EVOO

Preheat oven to 400 degrees. Place salmon on cookie sheet and cover with 1 tsp EVOO. Sprinkle salt, pepper, smoked paprika, and onion powder. Cook for 12-15 minutes until done.

Place greens, raisins, chickpeas, and cheese into large bowl. In a smaller bowl, whisk dijon mustard, lemon juice, honey, salt and pepper together. (I added a little water to thin it out a little. Also taste, all of my measurements are approximations. Don't forget I rarely measure...) Toss dressing with salad, divide into 2 bowls. Top each serving with 1/2 of salmon filet.

Holy smokes, you will not be disappointed. (Unless you hate salmon.) 

We finished dinner by chowing down on the never ending Easter candy supply. We are saving the good stuff for last.

Oh Norman, how I love you.