Posts tagged ‘Mexican’

September 3, 2012

A Lazy Sunday

After crossing so much off my to-do list Saturday, Mike and I enjoyed a doubledate night out on the town with friends, Bre and Anthony. Thanks to the awesome Living Social deal us gals purchased, we enjoyed cheap laughs ($20 for two tickets and two drinks) at The World Stand Up Comedy Club before heading back to our apartment to continue our fun on the rooftop–with a quick pit stop for $1 slices thrown in there.

As if my last post jinxed me, yesterday I wasn’t as productive as I had planned, work-wise. I’ll have to make up for that today. However after an early wakeup–my mental alarm roused me from my slumber at a not-so-lovely 6:50–I made breakfast in bed for my man and myself using leftovers from a spicy veggie-filled quinoa and convinced him to go for a stroll. After months of living off Muscle Milk, he has certainly been eating like a king since I moved in. This morning he got his new favorite “hot chocolate oats” as I’ve been calling them, which includes 1/2 cup Earnest Eats Mayan Blend, 1/4 cup regular oats, 1 cup milk, 1 scoop of Chocolate Muscle Milk powder and topped with a scoop of peanut butter, sprinkle of stevia, cinnamon and frozen berries. He’s so spoiled.

 

So back to our romantic stroll. We. Walked. Far. Let’s just say we left a little after 9 and didn’t get back to our place until, oh, 2:00. We had intended on just walking up to Central Park but found ourselves gravitating toward the water first, enjoying the Hudson and views of a lone sailboat. We discovered the Hudson River Park, where I plan on running after I finish this here post, and watched a sorority’s philanthropy race along the way. After making our way up into the high 70s, we cut over to Central Park and weaved our way through, seeing the Conservatory Water, Zoo, among other things. Halfway through our walk, I smiled to myself realizing how little conversation we had shared in the woods. We were both lost in our own thoughts, enjoying the sounds of nature and patter of our strides. 

We emerged near Fifth Ave. when realized how much of an appetite we had worked up. Insert “Operation Find a Place with Large Portioned Salads.” We wandered and wandered some more before coming across the Renaissance Diner’s extensive menu and outdoor seating. Done and done.

 

We both toyed with the idea of an Acapulco Salad (organic greens, mango, orange, yellow and red peppers, topped with chicken, shredded coconut and orange dressing) but decided on a spicier alternative, a Mexican Salad with marinated chicken, avocado, mango and a cilantro lime dressing, was what we were jonesing for. Fueling up on a hearty salad and a big cup of tea energized me enough to squeeze in a 3-mile jog on the treadmill later while shamelessly watching old Hills episodes on MTV. The rest of the afternoon was lazy…


He was pooped. Sorry I’m not sorry for being a stalker, Mike. I skipped nap time but was in bed by 9. Yep, wild Labor Day partying for this gal! Well, I’m off to go back to where our journey started yesterday for a nice slow jog. Lots to do today to prepare for the upcoming week, including some meal prep I hope to share with you–I haven’t forgotten about my lunch talk! 
What fitness fun has filled your holiday weekend?

Sprinkled with Love,
Lauren

May 10, 2012

Citrusy Chicken with Pineapple Jalapeño Salsa

It’s hard to believe that I was a vegetarian for over a year simply because I love chicken. Heck, chicken is one of the main reasons I reverted back to my carnivorous ways a few years ago. That and the fact that I seriously lacked the necessary amount of protein in my diet as a college freshman who hated dining hall food options. This recipe made me re-fall in love with chicken. Marinated overnight in a simple combination of orange, lemon and lime juice, thrown on the grill for some char marks and topped with a spicy but sweet salsa, I can proudly say it’s a home run. Perfect for the surge of summer barbecues around the corner! Keep in mind we were serving many hungry bellies so cut the recipe down as you see fit!

Chicken:
12 boneless, skinless chicken breasts, butterflied
1 cup orange juice
Juice from one lime and one lemon
6 garlic cloves

Combine the citrus juices and pour into a resealable plastic bag (or multiple if needed). Add in the chicken breasts, throw in the garlic cloves and let marinade in the refrigerator for 4+ hours. Like I said, I let the chickies soak in the flavorful goodness overnight, giving the bag a nice shake every time I had my head in there for a snack…which is often.  

Salsa:
1 1/2 cups pineapple
1/2 cup red bell pepper
1/2 cup green bell pepper
1/4 cup red onion
1/2 jalapeño
Juice from one lime
1/2 cup chopped tomato, or two small romas
Heaping tablespoon of cilantro

Nothing too daunting here but oh so fresh. Simply chop up and combine all of the ingredients, allowing for the juices to mingle and hangout with one another in the fridge before serving. While that’s happening, fire up the grill and let it do its magic! Serve with the salsa as a side or throw it right on top of the chicken for you and your guests to enjoy. Sprinkled a little extra cilantro on there and add a lime wedge to the plate. Is your mouth watering or what? With the other recipes including tequila and avocado I didn’t think this one needed it but if those ingredients strike your fancy, throw ‘em on in! I bet it would be divine.
Could you ever go cold turkey (er, I mean chicken in this case?) and give up a food you love?  

Sprinkled with Love,
Lauren

May 7, 2012

Cinco de Graderby

Cinco de Mayo, graduation, the Kentucky Derby…now that’s a lot to celebrate, but boy did we and with a bang might I add. I’m still in a food coma from the amount I consumed Saturday. I wasn’t alone, though, as evident by the fact that there were absolutely no leftovers! I guess the Mexican cuisine was a hit? I do have to pat myself on the back with the shrimp and chicken recipes, with special thanks to my grill master of a father. Here’s a quick recap of the festivities. I’m so glad that the weather cooperated after a week of rain!

I have a stack of thank you notes to tackle, a workout class to catch and oh, you know, a job to hunt for now so the delightful recipes will be sprinkled throughout the rest of the week. Stay tuned! They’re worth it.

Sprinkled with Love,
Lauren

May 5, 2012

Cinco de Mayo: Sneak Peak

Tequila, lime, cilantro, jalapeños…need I say more? Today has been filled with lots of exercising, errand running and prepping for tomorrow’s Cinco de Mayo/Graduation Fiesta. The menu is full of Mexican must-haves like homemade guacamole, tacos, etc. but I’m also whipping up a Pineapple Jalapeño Salsa to top grilled chicken (marinaded overnight in juice from oranges, lemons and limes with garlic), a Quinoa Black Bean and Grilled Corn Salad, as well as Tequila Lime Shrimp (pictured below). Lots of delicious dishes in the works, our kitchen smells way too good right now.

I’m pooped from an early three miles and a Piloxing class (pilates + boxing, a very interesting combo) so will be hitting the sack shortly for all of tomorrow’s festivities. I can already tell that my glutes and quads are not going to be happy with me in the morning. Phew!
Any fun Cinco de Mayo plans? What’s your favorite Mexican dish?

Sprinkled with Love,
Lauren

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