Spicy Grilled Mahimahi with Chile Lime Risotto

This meal was inspired by a recent visit to Roy's, one of my favorite Hawaiian Fusion restaurants. I ended up taking Raquel for a night out there, because she's actually never sampled that genre of cuisine. And she LOVED it, especially their yummy drinks. Anyway, I happened to find mahimahi on sale that weekend, and couldn't resist recreating a gourmet meal for 2, for just $15. Also, she wanted to get in on the cooking too. So, she ended up making the tasty appetizer/salad in the second photo. I'm so proud of her.

Grilled Mahimahi

-mahi mahi filets

-hawaiian sea salt, pepper

-ancho chili powder

-avocado slices

-extra virgin olive oil

Season filets with oil, salt, pepper, and chili. Heat grill to high. Grill for about 4 minutes, flesh side down first. Then grill on the other skin side on medium-high for approximately 4 more minutes. Garnish with avocado slices.

Chile Lime Risotto

-1/2 cup arborio rice

-2 cups low-sodium chicken stock, heated

-1 serrano chile, chopped

-1/2 lime (juiced)

-lime zest from 1 lime

-half an onion, diced

-3 cloves of garlic, minced

-extra virgin olive oil

Heat small pot with olive oil to medium heat. Saute the garlic, onion, and chile until onions are translucent (about a minute or two). Toss in and coat rice grains with mix for a minute (this also slightly toasts the rice). Lower the heat to medium-low. Add in the chicken stock in thirds, while stirring often. Only add more chicken stock, once the rice has absorbed all of the liquid that was previously added. It will be done after 15-20 minutes, and should have a creamy, fluffy consistency. Stir in the lime zest and juice right before serving.

Pork Chops in a Fennel Sauce, and Farro Salad with Grilled Eggplants

I'm always on the lookout for a healthy pork chop or pork tenderloin recipe. Mainly, because I love my pork, but pork chops that are smothered in some kind of gravy isn't always good when you're training. Anyway, I found this delightfuly fresh recipe from Giada de Laurentis: Pork Chops with Fennel, which seemed to pair well with Bobby Flay's Farro Salad with Grilled Eggplant. Personally, I liked the flavors of the fennel sauce and the succulent, juicy pork. But, I probably won't make it again because it turns out that Raquel isn't a fan of fennel or capers (we figured it out that night). Oh well.

My legs feel like jelly

(photo courtesy of Pilates Digest)

(photo courtesy of getfitsource)

The above photos are the two instruments of toture that my personal trainer selected today to try to break me. But, there is much to say about pride and pure stubbornness. Both of which, I've been told, are prominent traits in my family that I've inherited. And I'm convinced that it's with these traits that I'm going to make it through the intense program that my trainer has designed for my half-marathon goals. Because, even though the bosu ball and glider discs (pictured above) seem harmless, I can assure you that they are evil and will continue to painfully sculpt my body for the next couple of weeks.

Now, if you're lucky enough to have these things in your gym and don't know how to use them, let me enlighten you on some of their fun exercises.

Glider Discs

(the little purple plates)

-Pushups: place your hands on each disc, and separate them as you lower yourself. Your elbows should go behind your shoulders. Then, push your hands together towards the center of your body as you push up. This will work your upper body....and the next day your boobs will hurt.

-Mountain Climbing: Get into pushup position, but instead put the discs on your feet. Then keep your upper body still as your feet slide back and forth on the ground, like ice skating. Keep it up for a minute. This works your legs.



Bosu Ball

-Squats: Hold out your arms to the front to balance yourself. As steady as you can, do squats standing on the ball, while keeping your back straight. This is why my legs feel like jelly. It also works your core.

-Crunches: Do crunches while lying on the ball to support your lower back. Make sure to not let your hips drop while you sit up. Instead, use your stomach muscles. This mainly works your core.

-Plyometrics: Stand with one leg on the ball, and one leg off (The Captain Morgan pose). Then, jump sideways, switching your feet on the ball, and landing on the other side with the Captain Morgain pose again. Keep jumping and switching for a minute. This increases flexibility and works your muscles for lateral movement. Of all the exercises, I think this one is the most beneficial to runners.


Alright, that's all I have for now. I'm sure I'll have more exercises in the next session. But, even though I'm sore, I'm looking forward to it. If this makes any sense, this is the good kind of sore.

I have Haole feet*.

(photo courtesy of Vibram Five Fingers)

Thanks to my cousin, Jeff, this article about modern running shoes being a waste of money, was brought to my attention. The whole article was basically a strong scientific argument that running shoes are not only better when they're cheap, but that they also increase your risk of injury. Apparently, humans were designed to run without shoes. Our toes, arches, and muscle-skeletal structure are already naturally woven together to create an elegant solution for quickly getting from point A to point B. And according to those scientists, we're ruining mother nature's design by running long distances in fancy designer shoes.

Ok, being an engineer, does that mean I'm going to throw out my shoes and change my running style since these claims are backed by hard scientific evidence? Not really. The article also states that if we've already grown up wearing shoes, then converting back to barefoot running will also injure us. The way I see it, it's all a matter of smart shopping. After cycling through several shoes in the last 3-4 years, I've figured out what's comfortable for my feet. In fact, I chose my latest pair of shoes specifically because I felt like I could feel the ground better due to the thinner rubber sole. Which coincidentally, is what the article suggested is a desirable feature in a running shoe. Go figure.

Although, I must say that my lack of barefoot running ability did somehow make me feel less rugged, less hard-core, even less worthy of being called a true runner. In essence, it made me feel like I have Haole feet. I've seen several groups of people trying to get back to barefoot running in all of the races I've run. And I've even seen a handful of people running in FiveFingers shoes (pictured above), which is essentially a glove on your feet that simulates running barefoot while still maintaining protection against the elements. So why can't I start doing the same? Well, because I'm not crazy and I'm ok with having Haole feet.

I actually think that running shoes are a great invention. Running in today's environment isn't the same as running through the forests thousands of years ago. Asphalt is hard! They may not be the perfect design yet, but every invention needs progressive improvement. For example, take the very first marathon runner. The legend is that the Greeks sent a soldier from Marathon to Greece (26 miles) to announce their victory over the Persians. You know what happened to that guy? He died from exhaustion right after he gave that announcement. I will guarantee you that I have better running shoes than he had. So, I may not be able to outrun a barefoot runner from the Tarahumara tribe in Mexico, who are evidently the best long distance runners in the world. But, I do have pretty, comfortable, functional running shoes that do seem to enhance my running experience.

*Note: Local Hawaii kids like to refer to more delicate feet as Haole feet. Haole is Hawaiian slang for a caucasian person. But in this connotation, it refers to someone who hasn't grown up walking barefoot all around the island.

Poked, Prodded, Weighed, and Measured Like Cattle

I'm lucky enough to be working for a company that isn't doing too horribly in this economy. Because, they can still maintain the luxury of having our own private gym on campus. And I'm even more lucky that it offers personal training at a greatly discounted rate. So with the upcoming NWM in November, I decided to enlist some help in my training. Albeit, my trainer isn't going to come on any of my runs, but I've asked him to focus on my core strength which will ultimately improve my endurance and speed.

Today was my first day so I excitedly showed up early to workout. Little did I know that the first day of training equated to personal assessment day, ie. putting me through multiple tests to acquire my baseline of fitness. The first part was exactly like a doctor's appointment, but without a cute nurse. He just took my blood pressure, heart rate, weight, etc. But, I don't think I was quite ready for the part where my 2% body-fat, muscular trainer broke out the fat calipers and tape measure. In my head, I was picturing that I was at an Over-Eaters Anonymous meeting and saying "Hi, I'm Surfrunner, and I'm a fattie". Everyone together now, "Hi Fattie Surfrunner".

Now, I understand that he needs some kind of measurement to help me quantify my goal. But, that little girl in me who once looked like the Stay Puft Marshmallow Man was seriously cringing. It's my constant internal battle to convince myself that I've made it past that stage in my life, and that I'm not going back. I'm even alright with occasionally getting a little more doughy than normal, as long as it doesn't drastically alter my appearance or health. However, it's entirely different when muscle-boy trainer pinches as much fat as he can from my arms, belly (thanks beer), and thighs, then promptly squashes it between the fat calipers. Can't I just measure my success rate by my finishing time at NWM? I could've done without the embarrassment.

Anyway, I got over it and tried my hardest to rip through the subsequent cardio and strength tests. I definitely had something to prove to Mr. "I don't look like I've ever eaten a french fry" trainer. And because of that, I think my results turned out somewhat skewed. It seems my body statistics are of an overweight, lazy engineer. But, my performance statistics displayed scores closer to a normal athlete. HUZZAH! In any case, I really would like to improve my body stats, so we'll see how this trainer works out. Keep in mind, that I'm saying this after I've eaten two wedges of Quiche for dinner and an entire pint of strawberries for dessert. Maybe what I really need is Jenny Craig.

Caramelized Onion, Mushroom, and Asparagus Quiche with Grilled Asparagus

This meal was inspired by one of the meals that Raquel, Mayumi, and I had in NYC. It was the day that May and I were showing Raquel around the financial district, and May directed us to a cute little patisserie that had some amazing quiche. Anyway, I've been wanting to create that meal, but with a healthy spin. I usually like to defer to Ellie Krieger for healthy recipe makeovers, and this is what I found: Mushroom and Onion Quiche.

She actually managed to cut most of the calories, utilize a healthy oat crust, and pack it with vitamins without cutting flavor. That's my kind of makeover! My only change was to add some asparagus since they're in season. Luckily, I had enough leftover asparagus to grill them and sprinkle some Pecorino Romano cheese on top. I'm going to take a wild guess that Raquel liked it, because she washed the dishes.

Grilled Miso Marinated Salmon and a Spring Salad with Miso Vinaigrette

I needed a good meal today. A light and healthy meal that would pick up some spirits. A meal that would rejuvenate us after a hot 95 degree Farenheit day. And a meal that would cheer up Raquel after her first day back to work after a 2 week vacation. I finally settled on Bobby Flay's Miso-Ginger Grilled Salmon with a spring salad. Boy, did that hit the spot. It pretty much hit all my criteria points, and I was definitely impressed with the flavor of the salmon.

I sort of made up the spring salad, but that was wonderfully refreshing too.

Spring Salad
-spring salad mix
-silken tofu
-shelled edamame
-minced ginger/green onions
-avocado (they're in season)
-juice from half a lemon (it keeps the salad fresh, and keeps avocadoes from turning brown)

Miso Vinaigrette
-minced ginger/green onions
-1 Tbsp white miso
-1 Tbsp peanut butter
-1 teaspoon honey
-1 Tbsp dijon mustard
-dash of rice wine vinegar
-dash of dark sesame oil
-juice from half a lemon
-whisk in vegetable oil until you reach consistency desired for dressing (not more than 1/4 cup).

We ended the meal with a light/fresh dessert of strawberries(they're in season), honey, and a pinch of salt. I swear, those strawberries were like a hand fruit. They were almost as big as small apples. I love seasonal cooking.