Good morning!
Thanks for all the enthusiasm and tips about signing up for my first triathlon! I’m really excited to begin this new challenge and appreciate you following along with my training. I’ll be visiting a triathlon shop soon to try on trisuits and trishorts and will report back on what works best.
Before training talk, I have to share the amazing dinner Matt made for us on Sunday night:
The highlight was the parmesan and spice-encrusted chicken. Matt started with raw chicken tenders, rubbed them lightly with olive oil, and seasoned them with smoked paprika, cumin, and a touch of red pepper. He then pressed the tenders into grated Parmesan and finished them in a hot pan with a little more olive oil. The result was a crisp, golden exterior with bright, savory flavors that packed a punch.
He served the chicken on a bed of sautéed spinach with toasted pine nuts. The spinach was simply cooked with olive oil, minced garlic, and a little rosemary, which complemented the Parmesan-crusted chicken beautifully. The pine nuts added a buttery crunch, and together the components balanced richness and freshness.
We also enjoyed some leftover red beans and rice from another meal, which made for a comforting and hearty side. Combining the bright, crisp chicken with the earthy beans and rice created a satisfying dinner that felt both indulgent and homey.
There was plenty of chicken left over after dinner, so the next day I put together a wrap for lunch. I layered sliced Parmesan-spice chicken with fresh mushrooms, ripe tomato, avocado, and baby spinach. The chicken was so flavor-packed that the wrap didn’t need any additional sauce. It was messy but delicious—definitely not the neatest lunch, but worth every bite.
On the side I had a Stonyfield Oikos “Super Fruits” Greek yogurt. This is one of their newer flavors and it strikes a nice balance: a bit more fluid than traditional thick Greek yogurt, but still tangy and rich. I wanted to try it for a while and was happy when they sent some—Matt liked it, too. If you’re easing into Greek yogurt, this flavor is a gentle introduction because it tastes familiar like regular yogurt while retaining the tang of Greek style.
Have you tried the new Oikos Super Fruits flavor yet? What did you think?
I’m off to school now for a busy day full of group project meetings—grad school really does love team assignments. Have a great day!
Oh, and one last thing—if you’re in Chapel Hill, my favorite local studio, Franklin Street Yoga, is currently offering a $29 one-month unlimited yoga deal. I just signed up and I’m excited to go.