Happy Monday!! It’s the first day of school for Indianapolis Public Schools, so if you’re headed back to school or your kids are off to their first day, good luck!
My weekend was jammed packed full of great food, great workouts, and lots of naps 🙂
I had mentioned in a previous post that I had decided to bite the bullet and buy a new pair of running shoes. I have some great cross training shoes from Reebok and Under Armor, but they just weren’t cutting it on my runs. There’s a running store called Blue Mile only a few miles away from my house who’s employees will fit you for your ideal running shoe. They have you run on a treadmill and video tape your feet, breaking down your stride frame by frame to decide what kind of shoe you need. I’ve been going to this store for a few years now and love it. The best thing is, they keep your shoe on record, so when it’s time for a new pair, you just walk in and they hand you the box you need!
I’ve been running in Brooks glycerins for a few years and really love them. Although it was tempting to try out a new brand, I stuck to the Brooks and bought the new pair. At first, I was reluctant because this year’s design is NEON YELLOW! I told the guy working at the store that I wasn’t cool enough to wear yellow shoes, but he assured me I was… we’ll see.
Saturday, I wanted to take my new shoes out for a run. Literally the second I started my run, I felt a horrible pain in my stomach. I figured I could shake the cramp if I kept running, but nope- it was there to stay. My legs felt good and the day was gorgeous, so I wanted to keep running. I took it super slow and walked a lot since my tummy hurt 🙁
Super slow, but still got some miles in with my new shoes!
On Sunday, I gave it another go- this time at a more acceptable speed.
I only did 3 miles because I came home and did Insanity abs which is ridiculous- 35 minutes long and killer!
Still in my new shoes- watching Insanity on my laptop!
But enough about my weekend workouts. I need to tell you about the dinner I made for Kyle on Friday.
I have to admit, this is one of the more complicated recipes I’ve made… but I wanted something special! I found the recipes in the August edition of Cooking Light Magazine. They get all the credit for this scrumptious meal… but I will share the recipes with you here!
Cedar Plank Grilled Shrimp and Crispy Cauliflower Cakes with Arugula Salad
We’ll start with the shrimp.
Cedar Plank Grilled Shrimp
From Cooking Light.
- 2 lbs raw large shrimp, unpeeled
- cedar grilling planks
- 1/4 cup extra virgin olive oil
- 1 tbs grated garlic
- 1 tbs fresh thyme leaves
- 1 tsp sugar
- 1 tsp unsalted butter, melted
- 1 tsp low sodium soy sauce
- 1/2 tsp black pepper
- 1/4 tsp salt
- 1/4 tsp crushed red pepper
- 1/4 cup chives- chopped to 1/2 inch pieces
- 1 tsp fresh lemon juice
- Basic Brine
Recipe for Basic Brine
- 5 cups water
- 1/4 cup kosher salt
- 1 tbs black peppercorns
- 1 tbs fresh thyme, chopped
- 1 tbs sugar
- 8 garlic cloves
- 3 bay leaves
- 1 halved lemon
Combine all ingredients in a medium sauce pan. Bring to boil. Remove from heat. Refrigerate overnight.
Directions for Shrimp
Split shells down the back to devein shrimp, but leave shells intact.
Place shrimp in a large bowl and add brine. Cover. Refrigerate for 1 hour.
Soak cedar planks in water for 1 hour (or more… mine caught on fire on the grill!)
Preheat grill until hot (original recipe uses a charcoal grill, but we used a gas grill and it worked perfectly).
Drain shrimp and pat dry. Combine oil and next 8 ingredients- through red pepper- in a large bowl.
Either whisk or add to a blender and pulse a few times. I used my magic bullet to make this sauce. Toss shrimp with sauce to coat.
Arrange shrimp on planks in tight rows. Grill will lid covered, about 6 minutes or until shrimp are done.
Sprinkle chives and lemon juice over shrimp before serving.
Crispy Cauliflower Cakes Recipe
- 1 head of cauliflower, cut into florets
- 1 peeled baking potato, cut into 4 wedges
- 2 large shallots cut in half
- 1 1/2 tbs extra virgin olive oil
- 1/2 cup shredded fontina cheese
- 1/2 tsp fresh thyme, chopped
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 large egg
- 1/2 cup panko
- 2 tbs parmigiano-reggiano
- 2 tbs light sour cream
- 2 tbs mayonnaise (I used plain non-fat greek yogurt instead)
- 2 tsp chopped flat leaf parsley
- 2 tsp chopped fresh chives
- 1/4 tsp black pepper
- 1 garlic clove, minced
- 4 cups arugula
- 1/2 cup grape tomatos, halved
- 2 tsp extra virgin olive oil
- 1 tsp fresh lemon juice
Spread cauliflower, potato, and shallots onto large baking sheet. Toss with olive oil. Bake at 400 for 35 minutes or until tender.
In a food processor, pulse vegetables until chopped. Add fontina, thyme, salt, pepper, and egg.
Combine panko and parmigiano-reggiano in a shallow dish. Shape cauliflower mixture into 8 patties. Coat in panko and place on a baking sheet.
Bake at 400 for 25 minutes, turning once.
To prepare sauce, mix all sauce ingredients in a small bowl. To prepare salad, combine arugula and tomatoes. Toss with lemon juice and EVOO.
What seemed like a pretty complicated dinner was worth every second in the kitchen. Kyle and I devoured these shrimp and ate the left-overs for lunch and dinner on Saturday and Sunday. I will be making this again!!
What’s your go to running shoe?
Did you make anything yummy this weekend?