hot hot hot

   It’s been pretty dang hot here lately and I think we only have another 2 1/2 months of it yet to go?  Ugh!  I just feel like this heat drains me and steals all the energy I have!  Does anyone have any advice on powering through hot desert weather?  I make sure to stay hydrated, but I can’t seem to regulate my temperature well, even in the winter.  I also get terrible heat headaches since all my veins blow up like little balloons.  I just have to get through it!

I call this the blow dryer effect . . . 

I’m going to the SNE Conference in New Orleans, so I guess I won’t get any reprieve from the hot weather.  I think it’s supposed to rain 3 out of the 5 days I’ll be there, so I’m sure the humidity won’t help things!

I also bought some new running shoes!  They were only $30 at DSW and they are quite cushy and comfy.  Now you all know that I am not the running type, and I don’t run that often to be honest.  I’ve been dancing since I was 8 years old and was on the dance team in HS and college.  I can dance all day long or take fitness classes like kickboxing and spin, but running has always been a challenge.  I truly admire those of you who can run and run and run!  So, I decided that I am going to start training for a sprint triathlon on October 3!  I think that I’m not getting any younger and I’d like to do something like this when I have the chance.  Because I’m also studying sports nutrition, I’d like to better counsel athletes if I’ve actually experienced it myself.  We’ll see how it goes . . . this hot weather isn’t helping at the moment.

My lil sis Sarah’s 4th birthday was this past Sunday (the one on the left, her friend Hannah is on the right).  My dad actually has 3 little ones!  Isn’t he crazy?!  But, he truly loves it and can’t wait till he can retire and spend lots more time with them.  There is Kauner who’s 6, Sarah who just turned 4 and Josh who’s 3.  Wow, I don’t think I could even imagine having 3 kids right now even at the age of 24.  It was also Sarah’s friend Hannah’s birthday, so it was double the fun.  Here are some pictures of the party with lots of crazy kids!  Ahhh . . . to be a kid again and not have a care in the world.

Don’t drop the egg!

I want candy!

 

 

Sweet Josh was tired! 

In foodie news, I have a couple great recipes for you that I tried out this past weekend, both involving my favorite thing . . . peanut butter!  I swear I think I could eat that stuff all day long.  It would definitely be my first choice if I was stuck on a deserted island :) My ultimate favorite brand is Trader Joe’s because it has a wonderful roasty toasty flavor.  When I taste a regular brand peanut butter now, it just tastes flavorless to me.  I hope everyone had a wonderful holiday weekend no matter what you were up to!  

Asian BBQ Chicken with Crispy Peanutty Noodles

( I got the ‘crispy’ idea from PF Chang’s dan dan noodles)

Ingredients for the chicken:

• 1/4  cup  packed brown sugar
• 1/4  cup  low-sodium soy sauce
• 1  tbsp  fresh lime juice
• dash cayenne
• 1/4  tsp curry powder
• 3  garlic cloves, minced
• 1 1/2 - 2 pounds chicken tenders

Combine first 6 ingredients in a large zip-top plastic bag; add chicken. Seal and marinate in refrigerator 4 hours (this also freezes well).

Prepare grill.

Remove chicken from bag, reserving marinade. Place marinade in a small saucepan. Bring to a boil; cook 1 minute.  Place chicken on oiled grill; grill about 4-5 minutes each side or until done, turning and basting frequently with the marinade.

Ingredients for the Noodles:

• A bunch of your favorite veggies to sauté.  I used 2 baby bok choy, 2 green bell peppers, several julienned carrots, green onions
• 1 bundle of soba noodles, boiled until al dente
• For the peanut sauce to add at the end:  2 tsp grated peeled fresh ginger, 3  garlic cloves, minced, 1  cup low-sodium chicken broth, 1/2  cup  peanut butter, 1/4  cup  low-sodium soy sauce, 3  tbsp rice wine vinegar, 1  tsp chili garlic sauce all warmed up in a small saucepan (you may have sauce left over, depending on how saucy you like your noodles)

Stir fry all the veggies until slightly tender in a large wok, but still crisp; remove from wok.  Add some more canola oil, then the cooked noodles and cook until crispy around the edges.  Pour the veggies back on top of the noodles along with the peanut sauce and serve with the asian BBQ chicken!  Top with more green onions for garnish.  Pyramid apricot ale is one of my favorites and went well with this type of dish. 

  

This chicken recipe is very versatile, so I used it in another recipe the next night because I had some leftover . . .

Chicken Satay Wraps

(adapted from CookingLight)

Ingredients

• 1/2  cup  diced carrots
• 1/3  cup  chopped green onions
• 2/3  cup  light coconut milk
• 1  tbsp  low-sodium soy sauce
• 1  tbsp  rice vinegar
• 3  tbsp  creamy peanut butter
• 1  tsp  curry powder
• dash cayenne
• 2  cups  chopped asian BBQ chicken (see above)
• 4  (8-inch) flour tortillas (I used whole wheat)
• romaine and bok choy for stuffing and greenage

Heat a large nonstick skillet over medium-high heat. Add a little bit of olive oil. Add carrots and onions; sauté 1 minute. Stir in coconut milk and next 5 ingredients (through cayenne); stirring constantly. Add the chicken; cook 1 minute, stirring to coat. Remove from heat; cool. Warm tortillas and spoon about 1/2 cup chicken mixture down center of each tortilla, and top each with greenage. Roll up and enjoy!

I also topped mine with some creamy goat cheese.

mmmm . . . mid bite

 

One recipe, two versatile dishes that are a whole lotta yum :)

Speaking of glorious nut butters . . . Angie is giving away some great stuff from Trader Joe’s (my favorite, um I mean it’s terrible!)  Darn it, I forgot she is on east coast time and I missed it!  But you should still check out her blog :)

What’s your favorite way to use nut butters?