It’s been a super busy past couple of months and I’ve kept putting off writing a race recap for the Katy 5k, always finding something more important on my to-do list to get done. This doesn’t mean that this race isn’t important-it’s truly my favorite race of the season. As it gets hotter and the races get fewer and farther between, I keep thinking back to how much fun I had at this race this year. The Katy 5k always has the best after party of any race all year long. Your race entry gets you access to this after party, along with live music, free beer, and more food booths than you can even imagine. Although it wasn’t as hot as last year (at least it didn’t feel that way) I wasn’t in the mood for anything as heavy as the Jake’s Burgers truck that set up shop, opting instead for pita, hummus, and kebabs fromFadi’s. The race happened to land on my friend’s birthday this year so after enjoying the after party we climbed the hill for one last beer at the Katy Ice Houseto celebrate. This was a great end to a race that I thought ran incredibly smoothly (especially since there were 5,000 runners!) and I had the best running pace I’ve had in a few years. When I’m doing indoor cardio this Summer I’m sure I’ll be thinking about how much fun it was again!
As a personal trainer, my day most often ends late – usually around 8pm if not after. By the time I drive home and take my dog out, I am starving so if I don’t have any leftovers to re-heat it’s super hard for me to resist the convenience of fast food. However, instead of caving in to that fast food drive-thru, I pop by my local Whole Foods and grab a single filet of fish because I know I can throw it into this recipe and have dinner ready in less than 20 minutes. That’s right, 20 minutes so put down the greasy fast food! If I already have veggies in my fridge, the fish is all I need to buy. Even better, this recipe can be made into any type of cuisine you’d like – Asian, Italian, Spanish, etc. – just by changing the veggies and seasonings! I really don’t measure for this recipe, but below are exact measurements of what I made Sunday night so those of you counting calories don’t have to do the hard work yourselves.
Fish In a Pouch (Inspired by a Rachael Ray recipe)
About 340 Calories
- 1 Filet of any type of white fish
- 10 spears of Asparagus (woody tips broken off)
- 10 Cherry Tomatoes
- 1 Cup of Yellow Summer Squash, chopped into spears
- 1 Lemon
- 1/2 Tbsp Extra Virgin Olive Oil
- Seasonings of your choice (I used dried oregano, crushed red pepper flake, salt and pepper)
Pre-heat oven to 400 degrees. Take a piece of foil two feet in length and place it on a baking sheet. Pile the chopped veggies on the middle of the foil and squeeze half the lemon on top before sprinkling with seasonings. Place the fish filet directly on top of the veggies, squeeze with other half of lemon and sprinkle with seasonings. Drizzle the olive oil over the fish and veggies. Fold the foil together width-wise then roll the ends in to form a pouch allowing room for air to expand. Place the baking sheet in the oven to cook. After 12-13 minutes, remove from the oven and open the package VERY carefully to check if the fish is cooked. Depending on the thickness of the fish filet, it could take 12-20 minutes to cook. You’ll know it’s done when a fork inserted into the center of the filet flakes the fish. Be careful sliding the contents onto the plate, the package gets incredibly hot!
Serve and enjoy a quick, simple and healthy meal that didn’t involve a drive-thru!