Post Marathon update: legs are doing better and now are more so just tired than anything. I continued to refuel over the following days, and today I will return to a more normal diet, though I will keep at peak training volume and calories through at least the end of a full week past the race before I retool my diet. I (purposefully) gained a few pounds during training, and I want to try to hang on to those, but I also want to adjust to a more normal appetite. Not quite as much eat all the things and more eat a lot of the things but don’t feel so out of control all the time. Really, just trying to lessen some of the mental pressure. I’ll talk about what is next on my plate fitness/running/world domination wise later, but figured I’d give you a quick little update!
I had the brilliant idea yesterday afternoon that I would do a “Fueling the Non-Elite Runner” a la Tina and Deborah, but then I realized that you all basically get that all the time. And I already told you. And, I’ll be honest, I didn’t take many foodie pics while in Minneapolis. And the ones that I took weren’t all that great. That said, I did go to a few cool spots, but as I am still getting my life back in order, we are going to pretend that today is last Wednesday, and next Wednesday is today, and so we are doing the one-week-removed-dance.
ANYHOO. Last week, I made this little concoction, and to be honest, it was FAN-FREAKING-TASTIC. To the point of sheer and utter amazement.
Recipe fun time!
I rarely buy potato chips. Popcorn, yes, potato chips, no. And I’ve been kinda grossed out by the flavor options that have been coming out of late, but when I saw the Wasabi Ginger Kettle Cooked Lays, I decided that they would be worth a try. So I got them, and we didn’t eat them. They just sat. Finally, I decided it was time to use them, and for good, not evil. Why not make them part of a healthy recipe? Don’t mind if I do!
So, in the spirit of my Gluten Free Chicken Parm and my Mustard Baked Salmon, I created a sort of hybrid: Wasabi Ginger Soy Crusted Salmon. The mustard/soy/spice/lime layer is incredibly necessary, don’t think that it isn’t and do not skip it. The chips are delicious, and not spicy or overpowering (thus why the other spices and flavors are actually great supplements to the entire recipe. If you want to make it spicier, add wasabi paste or powder.
Of course, having made Alex’s lunches, I had a bit of quinoa left over, and decide to boost the nutrition quotient of the whole shebang, and so I added that to the chips. It worked perfectly! Overall, we were both INCREDIBLY impressed with this recipe, and would make it again without hesitation. Served alongside green beans, quinoa with sweet potato and onion (with the same spices as in the mustard mix added to the quinoa as well), and avocado, there is nothing about this that isn’t healthy. Everyone needs fats, proteins, carbs, and starches, and you get it all with this dish and meal! If you are gluten free, don’t worry! Just mimic the flavors, and read my notes below!
Ok, Lays, even after those gross cappuccino flavored things, you are back in my good graces.
Wasabi Ginger Soy Crusted Salmon (Gluten Free options)
- Salmon Fillets
- Lay's Wasabi Ginger Kettle Cooked Potato Chips*
- Crispy cracker/Bread Crumbs (Gluten Free, if desired)
- Wasabi powder OR Wasabi paste
- Ginger powder
- Cooked Quinoa (at least 1/8 cup per fillet)
- 1/2 TBSP Zest and juice (each) of lime per 1 lb
- 1 TBSP soy sauce or Liquid Aminos per 1 lb (or as desired)
- 1/8-1/4 cup course grain mustard per 1 lb fish
- 1 TBSP sesame or other oil (if desired)
- Spices: Ginger Powder, Garlic Powder, Red Pepper Flake, Salt, Pepper, Cilantro, sesame seeds)
- Preheat oven to 375F
- Remove Salmon from refrigerator to let it warm up some.
- In small bowl, combine mustard with soy sauce/aminos (for GF) and oil by whisking. Start with the mustard, then add in the others gradually. Stir in spices and lime juice (to taste).
- In separate bowl, crush coconut and potato chips (or gluten free crackers with ginger/wasabi powder--if using wasabi paste, combine paste with mustard-soy-spices) to bread crumb size texture. Add in quinoa to a 1:2:4 chip : quinoa : coconut ratio. Add in zest and whisk.
- Grease foil lined baking sheet.
- Smear mustard-soy-spice mixture over salmon, then turn salmon meat side down into the crust mixture, gently, but firmly pressing down at the end. Add a little extra oil to the skin-side and the place skin side down on to baking sheet. Repeat with other fillets.
- Bake at 375F for 10-20 minutes, depending on thickness of fillets. At end, turn up to broil for up to 2 minutes (be careful not to burn!!)
- Remove, and enjoy! Sprinkle with extra chips if desired, and serve with soy, pickled ginger, and anything else you like.