Shrimp & Snap Pea Soba Noodles + Life Lately

Hey guys! It’s been a minute.

Last week was.. let’s just say.. busy. Work was crazy, I had to deal with a recall on my car, had a few after-work things planned, and oh yeah, my bike was stolen. Total freakin’ bummer. Just as I was gearing up to dust off the bike after the long, cold winter and take ‘er out for a spin.

Some ass hat broke into my apartment bike locker and stole my it, along with two others. Zan’s was safe.. thank God. Good news is, it looks like my renter’s insurance is going to help me out. I am eagerly awaiting that outcome so I can re-order my new beautiful bike!

The weather has been a little off and on around here — some days it’s super warm and sunny. Others, it’s rainy and cold. Hopefully spring will stick around for awhile starting this weekend. But during the nice warm days, I’ve gotten in a few good runs and workouts.

I ran five miles last Monday, in honor of the Boston Marathon — all of those running and those who were victims last year. I ran another (speedy for me) five miles Saturday, (average pace 9:41, even clocking in a 8:39 mile!) I’m excited to work on speed after working on slow and steady endurance for so long.

Last Wednesday was my final session with my personal trainer, Liz, and she really went out with a bang. I was completely beat after and felt a good sore for the two days following. I will really miss working out with her, but am determined to save up some money for another personal training package later in the summer!

And yesterday, I got back in the pool after seven long months. I can’t believe it’s been that long! I swam 30 minutes, varying between freestyle, backstroke and breaststroke. I am loving my new Speedo Vanquishers. They fit great on my face and they’re anti-fog (my older pair of goggles used to drive me nuts with the fog.)

And on the food front, I got a little creative last week and whipped up a few new recipes — one being this shrimp, snap pea and soba noodle dish with peanut sauce. I’ve been meaning to try dishes with soba noodles for quite some time. Soba noodles are Japanese noodles made of buckwheat. They’re gluten-free, high in vitamins B1 and B2, and a great source of fiber and protein.

I ate this dish at warm/room temperature, but most soba noodle dishes are served cold. I think this would taste great either way. I will definitely be making this again!

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