Kelly the Culinarian: Fort2Base Training update and dinner

Tuesday, June 28, 2011

Fort2Base Training update and dinner

I got an exciting package yesterday: my Fort2Base Race gear! As part of my ambassador program with the race, I got a box full of materials to wear and share in the 11 weeks left (!) until the race. The T-shirt is so much nicer than the one I picked up at the Downers Grove 5 Miler. The race is making both men's and women's tech shirts, and they're really comfortable and fit well.

I took my T-shirt out for a training run tonight. I did almost three miles, per my training plan, in just more than 26 minutes. This is a big improvement from my time even last week of 30ish minutes on the same route. My 5k time last fall was 33 minutes, so I'm happy that this program is helping me build a solid base and get faster.
Post run, I like to eat protein, so I made myself tilapia en papillote with edamame. Here's the recipe:

2 tilapia fillets

1/2 tablespoon chili powder

1/2 teaspoon garlic

Juice from one lime

Place each fillet on an envelope of parchment paper, then roll the edges over until you've closed the pouches almost completely. Mix the remaining ingredients, then distribute evenly between the two pouches through the remaining opening while gently shaking the marinade around the fish. Finish the crimping, then place on a baking sheet in a 350-degree oven for 15 minutes.

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