Happy New Year! I like to think of each day as an opportunity to start fresh, set goals and set intentions. But there is nothing like the new year to reflect on what progress has been made in the past year and what has and has not been accomplished. The new year marks a great time to revisit your goals and intentions. I have been inspired and excited these past couple of days by the conversations I have had with people about their goals and by reading all the 2012 goals on twitter and FB.
I am excited about 2012 and all the opportunities that lie ahead. My first immediate goal of 2012 is on Sunday. I made somewhat of a haste decision about 8 weeks ago to not run Boston even though I was extremely excited to qualify and register with the more selective qualifying requirements this year. My decision was made when I realized that my goal "A" race this year is Ironman Mont Tremblant (I will write more on my race schedule soon) and I would be taking away too much precious training time if I were to run Boston. I would be doing 2 things poorly instead of one thing well. Not to mention that I would probably have a slim to none chance of qualifying for 2013 without a proper taper with the 5 minutes faster requirement this year. Without running Boston, I needed another marathon to run to qualify for Boston 2013 before Ironman training starts. Within a day of ruminating about the different options, I had signed up for Disney Marathon based on the date of the race, the flat course and the opportunity to visit my mama in FLO- RIDA! :)
So, in the words of my sister, I am heading to "Mickey Mouse's House" to attempt a 2013 BQ of 3:34 this weekend. My PR is a 3:36, so I am a bit apprehensive about hitting a 3:34 with such a short training plan. Hopefully the magic of Disney will bring me some good luck.
On the food front, I made this dish last week. It is a quick and easy meal. The lentil portion can be easily doubled to eat for leftovers.
Salmon with Dijon Lentils and Kale
4 pieces of wild caught salmon
1 yellow onion
2 cups of lentils (french, green or a trio blend is fine. Buy sprouted or soak before cooking)
1 bunch of kale (I used curly green kale, but lacinato or red kale is fine too)
2 TBSP olive oil
3 TBSP dijon mustard (if eating gluten-free, make sure you buy a gluten-free brand)*
salt and pepper to taste
Soak lentils in water for about 8 hours**. If you buy sprouted lentils, this step is unnecessary. Rinse lentils and cook the 2 cups of lentils according to package in 3 cups of water or broth in sauce pan. After cooking, drain any extra liquid.
Heat olive oil in large skillet. Cook chopped onion and shallot in pan (about 5 minutes). Strip washed kale off stems and rip into small pieces. Add to skillet. After about 2 minutes, stir in lentils to skillet and cook for an additional 5 minutes. Stir in salt, pepper and dijon mustard. You can add more or less mustard depending on taste.
Add olive oil to another large skillet and sear salmon in pan for about 4 minutes per side on medium high heat. Serve the salmon over lentils.
*Many mustards contain gluten because of the vinegar used, so if you are eating gluten-free, make sure you chose a mustard that is certified GF. I use Organicville Dijon Mustard.
***Why soak the lentils? Soaking the lentils will remove enzyme inhibitors and provide better digestion of the lentils and better absorption of the vitamins and minerals present in the lentils. If you don't plan the the lentil soaking beforehand, you can soak for even a short amount of time for some of the benefit. You also can also buy already sprouted lentils for a bit more money: