The half marathon! It went well! I mean, not time-wise, 'cause it was my slowest race ever, buuuut I felt pretty good running and it was an enjoyable time. I do question the actual distance because my GPS reported 13.9 miles...hmm...
He picked me some weed-flowers while I was being a total post-race couch potato.
My parents treated us to Mother's Day Brunch. This was the best photo of us all. I don't care if you're not going to be looking at the camera, but for Pete's sake, stop adjusting yourself down there.
I thrifted a cuuuute Patagonia pullover for $6. And yeah, I need to clean my room.
Drinking the Golden Goose sneaker kool-aid and it's pretty good.
Turns out I DID get some tulips popping up in the front yard! That my boys just *had* to pick to give to me! Ugggggh.
You know how something looks really nice and pleasant in the moment and then you look back in a photo and realize that it looks like we have 27 chairs strewn about our patio?
Nice weather and flowers and summery stuff aside, I made a new recipe this week! Er, kind of! My husband and I love Asian food, but traditional take-out is a total calorie/fat/salt bomb, and we feel sick to our stomachs after we eat it. Enter homemade chicken lo mein. It's easy (of course), veggie-packed (of course), and the whole family ate it up (of course).
I posted the video tutorial on Instagram and Facebook, so check out the how-to in action. Here's the written recipe.
Easy Chicken Lo Mein
1 box lo mein noodles (14 oz) or thin whole wheat spaghetti
2 boneless skinless chicken breasts, pounded to about 1" thick
4 tablespoons sesame oil (can sub vegetable or olive oil)1 bunch bok choy, most of the leaves discarded and roughly chopped
1 bunch green onions, thinly chopped
1 bell pepper, diced
1 yellow onion, diced
~2 cups frozen or fresh broccoli
2 cups matchstick carrots
(Feel free to add additional veggies!)
2/3 cup low sodium soy sauce
2 tablespoons brown sugar
1/4 teaspoon ground ginger
1-2 tablespoons white sesame seeds
In a large pot over high heat, boil water and cook noodles according to package directions. Drain in a colander and let sit in the sink. Replace large pot over hot burner, turn to medium high, and add 1 tablespoon sesame oil and add chicken breasts. Sprinkle with a dash of salt and pepper. Saute for about 5 minutes, turning occasionally to evenly brown. Remove and place on a cutting board.
Add another tablespoon of sesame oil, put pot back on hot burner, add veggies. Stir occasionally until crisp-tender. While the veggies are cooking, give your chicken a quick dice.
Add noodles and chicken back to the veggie pot. In a pourable measuring cup, whisk together soy sauce, remaining 2 tablespoons sesame oil, brown sugar, ground ginger, and sesame seeds. Pour over noodles/veggie mix. Stir to evenly combine. Serve!
Makes six heaping servings. Per serving: 440 calories, 74 grams carbohydrates, 11 grams fat, 17 grams protein. If you're aiming for fewer carbs, you could halve the noodles and increase veggie content by 3 cups worth.
A great healthy meal that's a total dupe for takeout food- perfect for a post-race dinner or any dinner!
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