minutes per mile blog

upping the running + one of my best salads yet

Hey there!IMG_1973I hope it’s warming up for you. Here, it’s still a bit icy… But nothing that will force me indoors just yet.IMG_1974I’m actually off to Chicago tomorrow, where I think I might actually have some warmer temperatures! What a weird couple weeks of weather. Anyways: recommendations for places to run, things to do, or places to eat in Chicago? (thanks for the recommendations from yesterday, by the way!)

Back to the run: it was a good one! After my blah run and my six-degree run from the past few days, it was nice to feel strong and be in the warm sun again.IMG_1972I’m back up to running five days a week, per my training plan (and then six, as my half marathon draws nearer) — so get ready for lots more running fun to come as spring approaches! No really, it is fun. If it wasn’t, I wouldn’t do it!

Another question for you: Have you ever cooked a whole chicken?roast_chicken_DSC0310After Leah roasted a whole one a while back and my mom made this (deconstructed) whole one last night, I definitely want to try it out.  (Tip: apparently if you cut up the chicken into seven pieces before you roast it, it cooks more evenly)

I might not have mastered the chicken yet, but I do think I made a pretty stellar salad:roast_vegetable_salad_DSC0316This is one of my favorites of all time. Recipe below!roast_vegetable_salad_DSC0317Roasted Vegetable Salad (makes 4-6 servings)

  • 1 red bell pepper
  • 1/4 red onion
  • 2 carrots
  • 1 ear of corn
  • 4 handfuls (about one bag) of lettuce (we used mixed greens)
  • 1/4 cup of feta cheese
  • 1/2 avocado
  • 1 medium-sized vine tomato

Dressing:

  • 1/3 cup olive oil
  • 1/4 cup white wine vinegar
  • 2 tablespoons dijon mustard
  • 1 glove crushed garlic
  • Salt & pepper
  • Pinch of sugar

Directions: Preheat oven to 400 degrees. Cut up and roast pepper, onion, corn, and carrots on a cookie sheet for about 15 minutes. Let cool for about five minutes. Toss atop the lettuce with the cut-up avocado and tomato. Sprinkle with feta. For the dressing, whisk all ingredients together and drizzle around the edges of your salad bowl. Toss and done!

  • Recommendations for Chicago?
  • Ever cooked a whole bird?
  • How many days a week do you run?

Of interest:

16 thoughts on “upping the running + one of my best salads yet

  1. I have cooked a whole bird! I had my high school friends over for our yearly Christmas party a few weeks ago and made TWO chickens. They took longer than I had planned, but whatevs. We put lemon, garlic, and onion in the cavity and carrots, potatoes, and more onions on the outside. The outside vegetables were SO good. Probably because they cooked in oil and fat for 2 hours. mmm.
    I’m preparing to start my half marathon training and I think I’m going to stick with running every other day and doing a lot of cross training (aka biking which we both know I like a lot more anyway). Running was really hurting me at the end of last season and my joints are all still a bit unhappy with me so I think for me every other day is all I’m willing to push myself for now!

  2. I actually love to put a (small) whole chicken in the crock pot. I put lemon and garlic in the cavity of the chicken and cover it with herbs, salt & pepper. I add a little olive oil and then let it cook all day. It is divine!

  3. I roasted a chicken in 2013 for the first time and have done it almost once a month since! I follow the Zuni Cafe recipe and it has turned out wonderfully every time plus I have made homemade chicken stock from the leftovers!

    I lived in Chicago for a year and love it! I can’t wait to check out Eataly there on my next trip, I love the NYC Eataly. Definitely get in a run by Lake Michigan, there are trails all up and down the waterfront. The Lincoln Park Zoo is free and amazing. Go get a cocktail at the Signature lounge at the top of the John Hancock building – amazing views and while overpriced, better in my opinion than paying to visit the observation deck. I LOVE breakfast at Ann Sathers (multiple locations – the cinnamon rolls are to die for). I also have enjoyed tastings at Goose Island brewery and always love hanging out in Wrigleyville.

    I run 3-4 days/week because I am trying to be really intentional about getting in strength training and yoga while I train for two half marathons this spring (Rock N Roll DC and the Indy Mini in Indiana).

  4. I have never been to Chicago, hope you have a blast! I cooked a 18lb turkey over Thanksgiving for my very first whole bird experience! I run 4x a week!