WRD

I plan to actually do these on Sunday nights, but as I forgot to start it up this week we're going to have a little belated version. Nothing like starting out late!

Marathon Training Week 1
Miles Ran: 18
Long Run: 8 miles
Cross-training: Mini-WOD of planks, sit ups, push ups, and jump rope. First time in awhile for many of these, ow!

Pros: Did my first run around the downtown lake in years and found it invigorating.
Cons: Succumbed to a few cheats here and there - beer, bread rolls, office cupcakes. Eep!

Tunes: Been trying out running sans music, but did throw a No Doubt powersong in my Wednesday 4 miler. Fella's been rocking out to a Mumford and Sons Pandora station while cooking.
Talkies: Saw Bourne Legacy with friends. Love me some Hawkeye, so I'll forgive the lack of plot. Still trying to educate ourselves on Doctor Who, but somehow managed to just get sucked into Drop Dead Diva. Still not even sure how that happened.

Favorite Recipe: We were on week 2 of the Paleo Plan Quickstart Guide and there were honestly a great amount of tasty recipes - Zucchini and Ground Beef, Chorizo Scrambled Eggs, Grilled Bacon Wrapped Rosemary Chicken. DROOL. But I think I'll have to go with Easy Pork Loin Chops with Pomegranate Lime Sweet Potatoes. (We'd forgotten to pick up the coconut milk and flakes, so I can say this works just as well subbing in almond milk!)

Easy Pork Loin Chops
Makes dinner for two adults, with leftovers for lunch. Approximate cooking time: 50 minutes.

Ingredients
1/2 tsp sea salt
1/4 tsp dried thyme
1/4 tsp freshly ground black pepper
4 boneless pork loin chops
1/4 tsp paprika
1 Tbs coconut oil
1/4 tsp dried sage
1 onion, sliced thin

Instructions
1) Preheat oven to 425°.
2) In a small bowl, mix the salt, pepper, paprika, sage, and thyme together.
3) Sprinkle both sides of each pork chop with the seasoning mixture.
4) Add coconut oil to a skillet over high heat.
5) When good and hot, brown both sides of each chop.
6) Place the browned chops on a large piece of heavy foil and layer with sliced onions.
7) Close the foil into a tight pouch and place on a baking sheet.
8) Bake for 30 minutes, or until pork reaches at least 145° internally.

Sweet Potatoes with Coconut, Pomegranate, and Lime
Makes 4 servings. Approximate cooking time: 50 minutes.

Ingredients
3 medium sweet potatoes
sea salt (optional)
1/2 cup unsweetened coconut milk
2 Tbs cilantro, chopped
1/4 cup unsweetened coconut flakes, toasted
1 lime, cut into wedges
1 pomegranate, seeded

Instructions
1) Preheat oven to 400°.
2) Cut off ends of sweet potatoes. Using a heavy fork, prick several times around the surface of each potato.
3) Arrange on a rimmed baking sheet and roast until tender (about 45 minutes).
4) Let cool slightly, then mash sweet potatoes with a fork.
5) Stir in coconut milk, coconut flakes, and pomegranate seeds. Season with sea salt if desired.
6) Garnish with cilantro and serve with lime wedges.

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I was seriously blown away by the way the pomegranate and lime intensified the taste of the sweet potatoes. I would have never imagined putting these things together and they go so well! Paleo Plan's Quickstart Guide is honestly like a gourmet cookbook. They pair foods expertly!

Thanks to this recipe I also got to learn this amahzing pomegranate seeding trick from Chef John of Foodwishes. His YouTube video is informative and hilarious. YouTube has been invaluable to our cooking the past few weeks. Not only does it help us learn to do the basic things we have never had to do before, but we've found much easier ways to do everyday things as well. Yay interwebs!