{Pan Seared Sesame Soy Tuna with Sauteed Veggies}

This week has not really gotten away from me, but I feel like I have been letting my to do list fall by the wayside.  I have been battling a cold for most of the week (never fun, but comes with the change in weather), and I am living for the future and anxiously awaiting the weekend, we have fun wedding plans (I will talk about those on Friday)! 

Needless to say with my to do list falling by the wayside, cooking, and blogging have also fallen off the band wagon!  I know, bad me, I am sorry!   But I am back with you today, and I am excited to share this delicious tuna recipe with you!  I feel like I haven’t shared a fish recipe with you in a while, and this tuna is both easy to prepare and delicious!  I made this a week ago for Derek and I, and I want to say that dinner was on the table in about 30 minutes!  Yup, it takes no time at all!  All you need is one pan so clean up is a breeze!  Sub in any veggie you like or have on hand, make this meal your own!  

Pan Seared Sesame Soy Tuna with Sauteed Veggies

Brunch N'Cupcakes

Serves 2-4

Ingredients:
For Tuna:
1 Pound Tuna Filet 

1 Teaspoon Cumin 

1 Teaspoon Ginger  

2 Teaspoons Sesame Oil 

2 Tablespoons Low Sodium Soy Sauce  

Salt and Pepper to Taste
Cooking Spray 

Sauteed Vegetable Medley

1 Cup Broccoli 

1/2 Cup Red Pepper 

3 Garlic Cloves Minced 

1/2 Onion 

1 teaspoon sesame oil 

Sesame Seeds

Salt and Pepper to Taste

Directions: 
1- Heat a large skillet coated with cooking spray.  Pat Tuna dry and sprinkle both sides of fish with ginger, cumin, salt and pepper.
2- Pan sear tuna for 5 minutes on each side, or until tuna has reached desired doneness.  In a small bowl whisk together sesame oil and soy sauce.  Drizzle over fish.  Cover with tin foil and place in warmed oven until vegetables are done.
3- Respray skillet with cooking spray.  Saute onions until translucent, add in garlic and cook until fragrant.  Add broccoli, and red pepper and saute until veggies are tender (don't over cook).  Drizzle veggies with sesame oil and toss with salt, pepper and sesame seeds.

To serve plate veggies and top with tuna filet.  Enjoy! 

{Cinco De Mayo - Copy Cat Chipotle Burrito Bowls}

Happy Monday, and Happy Cinco De Mayo!  

Did everyone have a good weekend, do anything special?  Enjoy a margarita?

My weekend was relaxing but eventful!  I finally got around to "Spring Cleaning" my apartment this weekend, and wow have I accumulated a ton of stuff in the almost 3 years of living in my apartment!  It is insane!  But lets start talking about this delicious copy cat recipe!

Saturday night I had a little girls night in with my sister and I whipped up these delicious copy cat Chipotle Burrito Bowls!  We enjoyed these burrito bowls with margaritas, homemade guac and a lovely conversation about our new apartment!  My sister and I have decided to live together for the 8 months before Derek and I get married!  Yes, I will be moving twice this upcoming year, time to get rid of stuff!  Anyways, back to the burrito bowls!  These bowls are loaded with fresh veggies, flavorful chicken, good for you whole grains, protein and fresh homemade guacamole!  They are the perfect quick weeknight meal, and the leftovers make the perfect weekday lunch!  These burrito bowls would make the perfect Cinco De Mayo celebration meal! 

Copy Cat Chipotle Chicken Burrito Bowls

Brunch N'Cupcakes 

Serves 4 

Ingredients: 

2 Large Chicken Breast Cut int 1 Inch Chunks 

1 Large Bell Pepper Chopped 

1 Red Onion Chopped 

2 Teaspoons Cumin 

2 Teaspoons Chili Powder 

2 Teaspoons Garlic Powder 

1 - 15 oz. Can Black Beans drained 

1 Teaspoon Olive Oil 

1 Cup Brown Rice cooked according to package directions 

Juice From One Lime 

1 Handful Chopped Fresh Cilantro 

Salsa for Serving 

Chips for Serving 

Homemade Guacamole for Serving - Ingredients/Recipe below

For Homemade Guacamole 

2 Large Ripe Avocados 

1 Handful Fresh Cilantro Chopped 

Juice from One Lime 

1/4 Cup Chopped Red Onion 

1/2 Cup Chopped Cherry Tomatoes 

Salt and Pepper to Taste 

2 Garlic Cloves

Directions:

1- In a large skillet heath olive oil.  Add in onions and pepper and saute until tender.  Toss veggies with 1 teaspoon cumin, 1 teaspoon chili powder and salt and pepper to taste.  Place in bowl and place in oven to stay warm. 

2- Toss chopped chicken with remaining chili powder, cumin and garlic powder.  Place chicken in heated skillet and cook until chicken is no longer pink.  Place chicken in a bowl and place in oven to stay warm. 

3- Toss cooked rice with chopped cilantro and lime juice and place in oven to to keep warm. 

4- To prepare guacamole - mash avocados in large bowl.  Add cilantro, lime juice, tomatoes, onion and garlic to mashed avocado.  Add in salt and pepper to taste. 

To assemble burrito bowls: 

Divide rice amoung four bowls.  Top rice with black beans, veggies, chicken and finally top with salsa and guacamole! 

Enjoy! 

{Spinach and Arugula Falafel}

This week has been crazy busy.  It is one of those weeks where I felt like I was living one day ahead of myself!  Do you ever have those weeks?  Monday I felt like I was playing catch up from the weekend, Tuesday was filled with Girls on the Run and wedding planning, Wednesday we babysat the

 twins (such cuties) and tonight I have a fun filled evening with Girls on the Run (GOTR) practice and a fundraiser to support Girls on the Run Twin Cities!  It is weeks like this that I am thankful for leftovers, and healthy ones at that! 

I whipped these delicious spinach and arugula packed falafel on Tuesday night, and have been enjoying them pretty much everyday this week!  These falafel are a delicious on there own or make a great protein packed topping for a salad or wrap filling!  Whip up a siracha yogurt dipping sauce to spice things up!  Make them tonight and enjoy them for days! 

Spinach and Arugula Falafel:

Brunch N'Cupcakes 

Makes 12 Falafel 

Ingredients: 

1 15 oz can chickpeas drained 

2 Tablespoons Whole Wheat Flour 

1 Tablespoon Tahini

1/2 Tablespoon Water 

2 Garlic Cloves 

1 Teaspoon Cumin 

1 Teaspoon Chili Powder

1/2 Teaspoon Salt and Pepper  

1/2 Cup Arugula 

1/2 Cup Spinach 

Siracha Yogurt Dipping Sauce:

1-2 Teaspoons Siracha 

1/2 Cup Greek Yogurt

Directions:

1- In a food processor combine chickpeas, whole wheat flour, tahini, spices and water.  Pulse until a thick paste forms. 

2- Place chickpea mixture in bowl and set aside. 

3- Add spinach, arugula and garlic cloves into food processor and pulse until finly chopped. 

4- Add spinach/arugula mixture to your chickpea mixture.  Stir until well combined. 

5- Form chickpea mixture into 12 patties and place on a baking sheet.  Bake in a 350 degree oven for 25 minutes or until lightly browned. 

6- Serve with Siracha Yogurt Sauce, or as a wrap filling or salad topping! 

Enjoy! 

{Blueberry, Banana, Protein Smoothie}

Smoothies have been on my mind lately, and this one is just to good to keep to myself!  I whipped it up post workout the other day for a sweet protein packed treat, and I have been having it for breakfast ever since!  

Blueberries have to be one of my all time favorite berries!  I love the purple hue of this smoothie, it just makes me happy!  Whip this smoothie up for breakfast, a afternoon snack, post workout treat or dessert!  It is tasty, and I guarantee you will be hooked! 

Blueberry, Banana Protein Smoothie 

Brunch N'Cupcakes 

Serves 1 

Ingredients:

1/2 Half Banana 

1/2 Cup Blueberries 

3/4 Cup Milk of Choice 

1 Tablespoon Greek yogurt 

1 Tablespoon Vanilla Protein Powder **Optional 

Directions: 

1- Combine all ingredients into a blend. 

2- Blend until smooth, pour into a glass and enjoy! 

Check out my Chocolate Peanut Butter Banana Smoothie with Chia Seeds, here! 

Enjoy! 

{Get In Gear Half Marathon}

This past Saturday was a beautiful day for a half marathon!  The sun was shining, there was minimal wind, and even though it was a bit chili at the starting line, the cool temperature was ideal for running!  My sister and I suited up bright and early for our race with the best cheering squad I know!  I am so thankful to have the support on race day from my parents, fiance and sister!

  This was my second half marathon so I kinda knew what to expect come race day, however I didn't set any expectations for this race.   I didn't go into this race wanting a PR, or a specific goal time.  No, this race I was simply there to run because I love running and I love the challenge of a long distance.  This race I was also there to support my sister and be by her side as she tackled her first ever half marathon! 

 I had a blast sharing this race day with her!  It was fun to stand at the starting line together, dancing to "pump up music" while fellow runners glanced at us like we might be crazy!  I loved being able to cheer her on as she crossed the finish line, and was the beaming, proud big sister as I ran to greet her at the finish line!  I would say that this half marathon was a success!

Also, check out this delicious Quick Rotini with Sausage and Tomato Sauce from Cooking Light.  This pasta was the perfect pre-race dinner!  It is delicious!!  Click Here! 

Get in Gear Half Statistics: 

Time - 1:45 - 1:47** Official Times not Posted 

Age Group Place - 17th out of 132

Gender Place - 61 out of 591 

{Looking Back; Long Distance Races}

With my (and my sisters) half marathon being tomorrow, I find myself mentally prepping for the long race ahead! 

I in vision myself briskly running along, pushing through the challenges of the run, and in vision myself strongly crossing the finish line!  I find that visualizing a positive race the day before actually helps get me in the right mind set for actual race day! 

13.1 miles is no joke, it can be mentally and physically exhausting.  But, with that being said, I love the challenge (some more days then others).  I love the build up of anticipation as you wait at the start line, and love the thrill of crossing the finish line even more!  I am going into this race with no goal times, I am simply just running because it is something that I love to do!  So as I mentally prep for this distance race, lets take a look back at some of my best and favorite races! 

Strive 10 Miler - 2012 

Lake Minnitonka Half 

TC 10 Miler - 2013 

Strive 10 Miler - 2013 **PR

{Kale and Brown Rice Salad with Spicy Tahini Dressing}

Hello, Friends!  

I hope you all had a wonderful weekend filled with family and friends, as you celebrated Easter!  

Derek and I were surrounded by family and loved ones all weekend, and it was wonderful!  But all the wonderful food has me wanting to push my bodies reset button! And with only 3 short days until my sister and my half marathon (man I hope I am ready) I have been trying extra hard to fuel my body with the best, most nutrient dense food out there! 

Thats where this delicious kale salad comes into play!  Yes, this is the 3rd kale salad that has been featured on the blog in a short amount of time, but seriously I cannot get enough of this leafy green!  My next big challenge is going to be figuring out how to get Derek to love kale as much as me!  It is a challenging I am willing to take on! This delicious salad combines the goodness of whole grains with the nutty flavor of tahini.  Top this salad off with a little avocado or toss in some grilled chicken, shrimp or even chickpeas and you have yourself a meal!   

Kale and Brown Rice Salad with Spicy Tahini Dressing

Brunch N'Cupcakes 

Serves 2-4 

Ingredients 

1/2 Cup Dry Brown Rice, prepared according to package directions, cooled

2 Large Bunches of Kale chopped with stems removed 

1/2 Large Red Pepper Chopped 

1/4 Cup Chopped Cucumbers 

Dressing - 

2 1/2 Teaspoons Tahini 

1 1/2 Tablespoons Low Sodium Soy Sauce 

1/2 Tablespoon Worcestershire Sauce 

1 Teaspoon Honey or agave

1 Teaspoon Siracha 

Directions:

 1- In a microwave bowl heat tahini until soft, about 15 seconds.  Combine remaining dressing ingredients and whisk together until combined. 

2- In a large salad bowl combine kale with the dressing.  With your hands massage dressing into kale for about 5 minutes.  Make sure that dressing is evenly distributed. 

3- Add rice, red pepper and cucumber to kale and toss salad to combine. 

4- Serve sprinkled with sesame seeds. 

**Top with avocado, grilled chicken, shrimp or chickpeas for a complete meal! 

Check out these other delicious kale salad recipes from around the web! 

Pomegranate Kale and Wild Rice Salad - Pinch of Yum 

Lemony Kale Salad - Cooking Light 

Cooking Light Kale Salad Slide Show 

Enjoy!