The Return of Running & Recipes

Yes, it’s a Christmakkuh miracle – running and recipes!

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Last night we celebrated Christmas with my brother, Ben and his fiance, Christina. They’re leaving for Park City later this week for a white Christmas so started a “new” tradition of getting together the weekend before to pretend it’s Christmas Day.

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The kids were especially excited before they got to open Christmas gifts!

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It was a potluck – so I brought something healthy…roasted veggies and something NOT so healthy…grape jelly meatballs. Yes, grape jelly. Have you guys ever had these meatballs before? I’m actually making them for a work potluck later in the week as well because they are that awesome. And they basically consist of 3 ingredients (grape jelly, heinz chili sauce, and meatballs) and the crock pot.

meatballs

(Not my meatballs – but they did look like this)

Today was my long run day and I skipped out on running with my group because they were meeting at 4am. Oh, and running 20 miles.And since I’m not insane like Paula, I ran 7. It’s comparable, right? I actually had intentions to run 13, but I’m nursing this stupid cold and it was the most I could do without regretting it. It was a somewhat speedy run (for me, compared to what I have been running lately!) – I managed a 9:17 pace almost the whole time, which was surprising since there a huge headwind on the way back (knocked my hat off twice!). There’s hope I can get back to running sub-9:00 miles!!

And since I promises recipes — here’s a new one I made tonight. It’s really more of a summer recipe but I was really craving something with fruit and shrimp tonight – and here’s what came out of it!

Pineapple-Mango Shrimp (serves 6-8)

Ingredients:

  • 1 tbsp olive oil
  • 1 red onion (chopped)
  • 1 can of pineapple tidbits (or 1 cup of freshly chopped pineapple)
  • 1 mango (chopped)
  • A bunch of cilantro (chopped) (1-2 tsbp)
  • 2 tsp of cumin
  • 2 tsp of coriander
  • 1 tsp of lime juice
  • salt to taste
  • 1.5 lbs of deveined/peeled shrimp
  • 6oz (1 bag) of baby spinach
  • 1 avocado
  • 2 cups of couscous (cooked)

Directions:
Sautee onion, pineapple, and mango in olive oil. Add cilantro, cumin, coriander, salt, and lime juice. Add shrimp and cook until pink. Add spinach and avocado. Once spinach wilts, add cooked couscous. Mix and serve!

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This took about 20 minutes to make (including prep) and was given family approval. Try it!!

Off to unwind and prep for an insane week. Guess who hasn’t done (most of) her Christmas shopping (spoiler, it’ me!). Wish me luck!

Comments

  1. Leslie says

    My meatball recipe is just as easy but I use a can of cranberry sauce (not with whole berries) instead of the grape jelly which I find to be too sweet for my taste. :)

  2. Leslie says

    It’s one of my go-to appetizer recipes so I’d be surprised if I never made it for everyone at work. Probably the only recipe I’ve made more often is my mediterranean bruschetta.

  3. says

    Grape jelly meat balls are so yummy! I’ve never had them with the heinz chili sauce though – usually just jelly + regular old ketchup! I do like Leslie’s idea of using cranberry sauce too…I sense that meat balls are in my near future now…
    Theresa @ActiveEggplant recently posted..I’m BACK!

  4. says

    That looks so totally delish! I have heard of the grape jelly meatballs–I’d try ‘em! I wanted to go for 10-12 miles yesterday, but I ended up with 8 instead because of some intense knee pain. I had to slow it down quite a bit, but at least I did something! Today, it was back to strength because I’m convinced that the knee pain is directly related to the fact that I haven’t strength trained in weeks. Praying it fixes it!
    Melissa recently posted..Pretend Working

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