One Year Later…

I’ve been doing my best to avoid the fact that I have a birthday coming up (this is what happens when you get old…), but I am super excited to celebrate Meals for Miles’ first blog birthday!

(source)

I can’t believe this little guy is already one! Thinking back to when I started the blog a year ago, I really had no idea how long I’d stick with it, what I would get out of it, or if I’d even like it.

I never imagined I would meet great friends and running buddies via the interwebz…

Or that I would enjoy writing about running, food and nutrition as much as I do

Blogging was a great way to chronicle my 2010 NYC Marathon training and race experience (and document the many bonehead moves I made along the way…), and I hope to capitalize on the lessons learned while I begin training for the 2011 NYC Marathon in just over a month.

Through the many foodie blogs I read, I’ve also become much more experimental in the kitchen! A recipe Kath posted about last week seemed too delicious (and healthy) to pass up – salmon cakes.

Ingredients were pretty simple

And so was the prep – mix dry ingredients and canned salmon, and combine with egg/mayonnaise and mustard mixture

Form into cakes and place onto a baking pan

They only took about 25 minutes in the oven (450 degrees) until they were nice and browned

And I enjoyed with roasted local asparagus and a horseradish mustard/vegan mayonnaise mix

This recipe can also be used with canned crab, but salmon is much cheaper (and contains lots of healthy omega 3 fatty acids!). Here are the details with my tweaks:

Salmon Cakes (source)

Ingredients

• 14 oz can wild salmon
• 2 tbsp whole wheat bread crumbs
• 1 tsp dried dill
• dash salt
• 1/4 tsp Old Bay seasoning
• 1 egg
• 1.5 tbsp vegan mayonnaise
• 1tsp horseradish mustard (I used Weber’s, which is abundantly available in the Buffalo, NY area but nowhere else)

Instructions

• Preheat oven to 450 degrees
• Mix dry ingredients
• Mix wet ingredients
• Add salmon to dry mix and mix well
• Add wet mixture to salmon mixture and mix well
• Form into four or five cakes (depending on how big you like them!)
• Spray cookie sheet with canola oil mist and bake for 20 – 25 minutes

This was not the greatest of runs – my legs would just not loosen up and I felt pretty sluggish the entire time. I tried to pick up the pace in the last handful of miles but just wasn’t feeling it. I’m overdue for a cut back week, so hopefully that will help my poor leggies recover from the past few weeks of mileage.

Like this less than stellar run, there have definitely been some growing pains during my first year of blogging, but I think I’ve found my grove. Thanks for joining me along the way

Question: Are you a big birthday celebrator? I’m not a huge fan, but I also wouldn’t pass up a cupcake or some ice cream this coming cough Saturday cough.