When I was busy training for my last half last summer/fall, I really got out of the habit of listening to music while I run–pretty much everyone says it’s important for runners to be able to pace themselves without relying on beats per minute, and I found that to be very true. But, I’m not really training for anything right now, so… who really cares what prety much everyone says? I’ve come back to rocking out during runs– we’ll see if I’m able to wean myself from the tunes whenever I get around to really solidifying my 2016 race plans (suggestions for awesome 10k/10M/halfs welcome!).
Anyway, these are some things I’ve been loving for running/spinning lately (check out previous playlists here and here… oh, and here but only if you’re feeling nostalgic):
- Big Game Workout
- Mood Boosters
- Feel Good Indie Rock
And in a real pinch… it’s all about watching the Underwoods undercut one another like petulant children who just happen to have the nuclear codes. That’ll get you through an indoor ride.
I have been eating salmon like a daggone fiend recently. I have also been avoiding my homework like someone who doesn’t have a final next week, so I’m just gonna get right to these two couldn’t-be-easier, certified-delicious ways to dress that delicious fish!
Feta, Lemon, and Dill-Crusted Salmon
The best of the Mediterranean, all on one salmon fillet!
- 1/4 c dill
- 1/4-1/2 cup feta cheese
- zest of 1/2 lemon
Split between two salmon fillets and cook at 400F for ~15 minutes, or until fish is at your desired doneness.
Maple, Dijon, and Almond-Crusted Salmon
I know this picture doesn’t make this look like much (and that SummitKef is clutching her pearls at how BEIGE the whole thing is), but I made four servings of this and ate it for four consecutive meals–including breakfast. That’s how much I loved this!
- 1.5 TBS butter
- 1.25 TBS Dijon mustard
- 3/4 TBS Maple syrup
- 1/2 tsp Bragg’s / Coconut aminos (just buy it, it’s worth it)
- 1/4 c almond meal/ ground almonds
- 1/2 TBS olive oil
Spoon over 2-4 salmon fillets (I made my crusts a little thinner to stretch it– you do you). Cook at 425F for 12-16 minutes, or until doneness of the fish floats your boat.