Good morning, friends! How was your weekend? Mine was strangely fun. I hope yours was, too!
My running has been really interesting. I got a really bad blister the other day, and then it came back. This morning it didn’t bother me so maybe that’s the end of it — at least I hope it is, otherwise I’m in trouble. I’m still training on the treadmill but I’ve increased my speed a touch to hopefully close the gap between now and half marathon day. I have a goal time I’d like to finish in, but I’m not sure if it’s attainable yet. Our weather is going to be nice (finally!) today and tomorrow, so I plan on doing lots of playing outside with my kiddos. I’m hoping to perhaps run outside tomorrow morning as well, assuming it’s not icy and not pitch black when I have to wake up and go.
Then the rain will start. Sigh… Can’t wait for summer!
Today’s recipe is awesome. It’s light, yet filling. And really easy to make. It features shiitake mushrooms, which are known for their immune-boosting powers, as well as cardiovascular and cancer-fighting benefits. This dish packs a nutritional punch.
Edamame and Shiitake Rice
- 1 oz dried shiitake mushrooms
- 2 C sushi rice
- 1 1/2 C frozen edamame
Soak 1 oz dried shiitake mushrooms in 2 C boiling water, covered, until soft (about 40 minutes). Drain and reserve the liquid.
Cook 2 C sushi rice as the label directs, replacing 1 C mushroom liquid in place of 1 C of water. While rice is cooking, thinly slice the mushrooms. Discard any stems.
Cook 1 1/2 C frozen edamame in salted boiling water until tender (about 6-7 minutes).
When the rice is finished, add the edamame and shiitake mushrooms and season with sea salt.
Have a great day, friends!