Last night I hit the gym for my 7×800 interval workout. As soon as I warmed up on the treadmill I could feel stomach cramps hitting. I pushed past it and got 2 intervals in and pretty much wanted to quit. The intention for the intervals was to do the 800 meters anywhere between a 7.2-8 on the treadmill, then recover at about a 6.5 for 400 meters and repeat. This just wasn’t happening. As much as I wanted to get off the treadmill after the second interval, I bargained with myself- I’d stay on and finish the workout but could slow down to a walking pace (approx a 4 on the treadmill) for the 400 meters in between the intervals.
It wasn’t fun, but I finished the 7 intervals which ended up with the warm up and cool down to be about 5.25 miles and about 50 mins.
Once that was out of the way I headed to Fairway ($5 off coupon for you New Yorkers via Google Offers!) with these recipes in mind- Peach Avocado Salsa & Pistachio Crusted Salmon.
Once home, I prepared my own variation- both easy, healthy and delicious. I’ve made the salmon before, but if you missed it, here’s another look at the prep.
Pistachio Crusted Salmon:
Mix together 4 tablespoons stone ground mustard, 2 lemons juiced, ½ tablespoon olive oil, a sprinkling of salt and pepper.
Place your salmon skin down on a baking sheet (for easy clean up, cover the sheet in tinfoil first). Pour the above mixture over the top of the salmon in a thin layer and then place crushed pistachios on top of the mixture in an even layer.
Place the salmon in the oven at 375 degrees for about 15 minutes.
Mango, Nectarine & Avocado Salsa:
Mix together 1 diced mango, 1 diced nectarine, ½ red onion chopped, 1 jalapeno pepper seeded and minced, the juice of 2 limes, the juice of 1 lemon, a sprinkling of salt and pepper and place in a large bowl, cover it with saran wrap and put it in the fridge for 30 minutes.
Chop up 2 avocados and after your mixture has sat for 30 mins, fold in the avocados and serve immediately.
Plated together with a salad:
And for dessert- frozen blueberries:
