Miles Ran: 17
Long Run: 11 miles
Cross-training: I bravely ate my way into my 30's? No? Ah well.
Pros: I managed to pull a major binder of a birthday week and still ran 11 miles. The morning OF my birthday party. Not too shabby!
Cons: Well, again - I managed to pull a major binder of a birthday week, haha.
Tunes: I finished Bossypants and started It! Yes, very different - blame my library for not having many options for free downloads. But I've always wanted to read it. So far so good!
Talkies: We spent the week watching my favorite movies and eating dinner to match. So we saw Lilo & Stitch with sushi, Princess Bride with a Ploughman's, Serenity with Chinese, Aladdin with Indian (yes, a stretch), and The Goonies with pizza. My party was themed after my seven favorite fantasy worlds so we had them playing in the background - Sailormoon, Alice in Wonderland, Lord of the Rings, Chronicles of Narnia, Neverending Story, Peter Pan, and Harry Potter. Then today we went and saw Looper! Still catching up on my usual tv, too. Geesh.
Favorite Recipe: Nothing I made this week was paleo and I (almost) regret nothing. I did make a Shepherd's Pie - or more accurately a Cottage Pie. So I thought I would share my friend Kendra's paleo version that I hope to attempt in the future myself! (Note, she was inspired by Elana's Pantry.)
Paleo Shepherd's Pie
1lb grass fed beef
1 cup (1/2 can) chicken broth)
2 chopped carrots
2 cups chopped celery
1/2 tsp paprika
1/2 tsp salt
1 tsp black pepper
1/2 medium yellow onion diced
2 tbsp Extra Virgin Olive Oil
2 strips uncooked bacon
2 heads cauliflower
2 tbsp cream cheese
2 tsp garlic powder
1/4 cup grated parmesan cheese
Time: 1 hr 15 mins
Serves 6
1. Heat olive oil in an extra large frying pan
2. Saute onion for 10 minutes until slightly browned and clear
4. Add bacon slices by crumbling into pan - saute for about 10 minutes
(please ignore the hot dogs in this picture...use whatcha got, yeah?)
4. Add carrots and celery to pan and saute in bacon and onion for 10 minutes
5. Add ground beef to pan and saute until browned
6. Season with salt, pepper, and paprika
7. Add chicken broth and cook broth down until 60% evaporated
8. Place beef mixture into a 9x13 baking dish
9. Make mashed cauliflower (I start my water boiling around the same time as I'm adding celery and carrots - timing is almost perfect for my range).
10. Pour mashed cauliflower on top of beef mixture in baking dish and spread evenly to edges
11. Bake at 350 degrees for 30 minutes
Top with cheese if desired and serve!
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