In preparation to run a quarter of the Knoxville Marathon (6.5 miles total) as a member of a 4-person relay team, I have been trying to run several times a week at the Y. Yesterday, our weather was so incredibly and unseasonably warm that I laced up my shoes and decided to hit the pavement. I ran in the neighborhood located above our home, and I managed to cover 3.07 miles while cutting my time in comparison to my 5k last May! I’m pretty certain this is a PR. It still felt like a struggle at times, and now I need to set goals to increase distance and endurance.
After running and then stretching, Jackson wanted to be held and snuggled. Then the overhead light caught his attention, and just after I snapped this photo, he tried launching from my head to swat at it! He’s such a cute, funny baby! I bought new shoes, Asics Gel, and I have been walking around the house in them. They really seem like they fit very well, and can we just talk about the colors? My favorite!
On to the food front. I found a quality 10-oz package of wild caught smoked salmon for 10 bucks at Big Lots a few weeks ago, and the other night Matt and I opened and began enjoying it. In one of my last trips to Aldi, I picked up their gluten free organic short-grain pasta, so my wheels began turning. I decided to combine a bag of frozen kale, fresh lemon and parmesan cheese, caramelized onion, roasted garlic, smoked salmon, and pasta to create a quick but filling weeknight meal. We both really loved it, and I hope you do as well!
6 oz. short-grain pasta of choice
1 medium onion, peeled and thinly sliced in half moons
about 1 tsp. mashed roasted garlic
freshly ground pepper blend
1 bag frozen kale, thawed slightly in the microwave
6 oz. wild caught smoked salmon
juice from 1/2 fresh lemon
freshly grated parmesan cheese
extra virgin olive oil
Heat a small amount of olive oil in a medium sauté pan. Cook the onion and garlic on low-medium until soft and caramelized. Season with thyme and pepper. Meanwhile cook the pasta as the package states. Add the kale, salmon, and lemon juice to the pan to fully warm before folding in the pasta. Portion among four bowls, drizzle with extra virgin olive oil, top with grated parmesan, and serve with cool cucumber slices.
Happy Hump Day!