Hope you all had a great Fourth of July. Zan and I had a great weekend getaway in Ocean City – some sun
burns, sand and R&R was just what the doctor ordered. Also, I read Where’d You Go, Bernadette and freakin loved it. Read it in less than a day. Highly recommend it if you’re looking for a fun, quick read!
And of course with the holiday came pizza, beer, fries, cocktails, nachos, etc., etc. By Sunday afternoon, I felt like crap and was ready to “get back on track” with my eating and exercise (I know I’m not the only one who says that after a weekend of indulging.. ha). I’ve even been contemplating a juice cleanse. (whaaaaaa?) I guess the saying is true: never say never. I haven’t purchased anything yet, but am considering a one- or two-day cleanse one of these weeks. Lord knows I wouldn’t last any longer than that.
I’ve been kind of all over the place on the workout front. Lately, I’m more like “Foodie on a Spin Bike” or “Foodie Attempting Hot, Miserable Barely-5K Runs.” Blah, this summer heat and humidity is enough to do me in. I know I complained about marathon training in the Polar Vortex, but hand to God, I’d take that any day over this nonsense, which is why I’ve been loving my Tuesday spin classes lately. But I miss running! Thinking about signing up for a fall race (Baltimore Half Marathon, perhaps) to keep me honest. Stay tuned there!
Speaking of spin, I finally got a new bike! If you follow along on Instagram, you may have seen a picture, but here she is:
I am so, so, so grateful for renter’s insurance! Without it, I’d be without a bike for presumably forever, which would have been terrible. Hope they catch the idiot who stole my bike, along with what appeared to be at least five others. Can’t wait to get some great rides in!
On the food front, I’ve also been all over the place. We’ve been traveling a bunch, so when I do grocery shop, I’m pretty much picking up the staples and not getting very creative in the kitchen. But I think I’ll be a little more inspired to cook up some new summer dishes and snap, snap, snap away on my camera after I take my first photography class this Sunday.. yay! It’s a four-hour beginner’s course, which is exactly what I need — I have no idea what I’m doing.
I’m craving some light, healthy foods during this heat, which made me think salads, which made me remember I had a recipe to share! So I pulled this Mediterranean quinoa salad recipe from the archives — I made it and photographed it months ago and totally forgot to post the recipe. It’s a great dish for summer picnics, or to even make a large batch of and have for lunches/dinners/side dishes. Enjoy!
Mediterranean Quinoa Salad
Fresh and healthy salad -- great as a meal or side dish
- 2 cups cooked quinoa
- 1 chopped red pepper
- 1 diced tomato
- 1/2 cup chopped cucumber
- 1 chopped green onion
- 1/2 cup chick peas
- feta cheese to taste
- chopped parsley to taste
- 1 small garlic clove, minced
- 1 tbsp. red wine vinegar
- 1 tsp. olive oil
- salt, pepper, dried oregano and dried basil to taste
- In a small bowl, whisk together vinegar, olive oil, and seasonings to taste
- Toss dressing into a bowl with quinoa and chopped veggies
- Garnish with parsley
foodie on the run http://foodieontherunblog.com/
Have you ever noticed that, with the exception of a few seasonal items, most grocery stores carry the same produce all year round with not much variety?
I know we tend to buy the same produce week over week — tomatoes, cucumbers, lettuce, carrots, etc. — essentials for making salads we enjoy. But when I see a seasonal item, I get really excited and feel the need to buy tons of it.
Zan and I hope one day to have a bunch of land where we can grow our own produce, have a chicken coop and live off of what we produce on our property. We don’t know much about gardening/planting crops now, but I would love to learn more in hopes to really make this happen one day — when/where? I have no idea! Only time will tell
When I became aware of the partnership between Terra and Seed Savers Exchange, I was really intrigued. You can read more below in the infographic, but basically, I’ve learned that over time, crop diversity has reduced from 7,000 to 150 plant species (it’s no wonder I’m always seeing the same things at the grocery store each week.)
So, attention all gardeners and those of us who enjoy many different kinds of produce: We can help preserve vegetable diversity by saving the seeds.
Check out more on the Terra Facebook Page and Seed Savers Exchange website (The “Saving Our Seeds” video was really informative).
Disclaimer: I was provided Terra product in exchange for writing this post. All opinions are my own.
Um, where has this past month gone? After looking at today’s date and the date of my last post, I realized it’s been over a month since I’ve blogged. I am the absolute worst.
It’s been one crazy month with travel and work, but I am making it a priority to carve out more time for blogging! Stay with me, friends. I promise to get better at this.
While I was on hiatus, however, my wonderful friend, Grace, designed a new header for my blog! I’m so happy with it. She’s such a talented designer and the good news is she does free-lance work if you’re looking to hire anyone!
Anyways! I wanted to share a quick recap of our SF and Napa vacation (which was almost a month ago.. ha). We had an absolute blast exploring both areas– the delicious food, wine, beer, and of course, the sights. Here are a few of my favorite things we did/food we ate. If you’re traveling there soon, I highly recommend the following:
— Dinner at The Slanted Door
— Breakfast at Buena Vista Cafe (The Irish coffees are a MUST)
— Bay cruise around Alcatraz and under Golden Gate Bridge (full bar on board – we obviously took advantage of that)
– Biking the full loop of Golden Gate Park. It’s absolutely gorgeous and a great way to see everything in less than two hours.
— Lunch at Nick’s Cripsy Tacos. It’s in a completely random location in Russian Hill, but hands down was the best tacos/guac I’ve ever tasted. So glad my coworker recommended a stop here!
— A stop at Muir Woods. We loved seeing the Redwoods.
— A stop (or longer) in Sausalito. It’s so adorable, a lot warmer and a totally different feel than SF. We had a fabulous brunch at Le Garage on our way up to Napa.
— Highly recommend Napa River Inn in downtown Napa. They upgraded us to a large King bed and room with a patio upon arrival (no extra charge). Every morning you can select three breakfast items from the bakery next door, as well as the time you’d like them to arrive, and the staff delivers you breakfast in bed — all included in room price! We had some delicious breakfast sandwiches, pastries and fresh fruit parfaits every morning.
— Wine tastings at: Duckhorn, V. Sattui (had an amazing deli and store on site with fresh sandwiches, salads, cheese and crackers, etc. Perfect if you’re starving for lunch — like we were!) and Castello di Amorosa — gorgeous castle that has several different types of tours and tastings to choose from. This was a favorite of ours — had to ship a case home to enjoy!
— A stop, day or stay in Yountville. It’s so adorable and one day when we can afford it, we’ll stay there and eat Bouchon Bakery goods and dine at The French Laundry every day
— Lunch at Taylor’s Refresher in St. Helena
— Dinner at any of the downtown Napa restaurants. We were so lucky they were steps away from our hotel. We absolutely loved Celadon– incredible Moscow mules, sweet coconut fried prawns salad, and maybe my favorite dessert everrrrr: chocolate and hazelnut mousse bars. Iron Chef Morimoto’s restaurant was also delicious. I just had sushi and miso soup since we had a large, late lunch, but the spicy tuna roll was the best I’ve ever had and the s’more dessert was amazingggg.
— A stop at downtown Napa’s new-ish Oxbow Public Market. Much like DC’s Union Market, it had tons of great little shops with spices, coffees, bath products, etc. And then obviously a great food presence — pizza, burgers, oysters, etc. Zan and I hit up Hog Island Oyster Bar for happy hour and split a bottle of wine. He ate a salad and I slurped down tons of oysters.. ha.
Hope this helps any of you planning a trip out west! We had the best time and we can’t wait to go back again one day. Helpful hint: you really can’t go wrong with food and wineries out there. All of it is amazing and the experience is one you’ll remember forever!
This week kinda flew by. I feel like that’s been rare the past few cold months, but we’re headed into the busy summer season here soon, so that always makes the weeks go by faster and faster. And we have so much going on this summer – starting off with a bang Memorial Day weekend!
A week from now, Zan and I will be in San Francisco, eating allllll the foods, drinking allllll the drinks, and going on allllll the adventures! We’re spending three days in SF and three in Napa!
You guys, this is my dream vacation. Back in college, I began to love wine, and with that, wine and food pairings. I took two wine classes in college. One was Geography of Wine where I learned the history of wine, how it’s made, which grapes grow in what regions, etc. The other was Wines of Northeast Ohio where two of my best college friends/roommates and I rode around in a bus with our classmates and went winery hopping in NE Ohio. I know what people are thinking: “Wine in Ohio? WTH?” But there are some truly lovely wineries out there, and the cold climate is great for growing white grapes.
I’ll never forget my dad’s reaction when I told him these wine classes had an additional fee on top of my tuition. He was like, “I’m paying for you to go around and get drunk?!” Haha. Dad, have I not paid you back by passing along all of my wine knowledge?
Also, fun fact: my dad grew up in Northeast, PA where the delicious and addictive concord grapes grow abundantly and where Welch’s has its largest manufacturing plant. People don’t really think of grapes growing in cold climates, but I’m tellin’ ya – it happens. My dad’s high school mascot was “The Grape Pickers,” which I think is awesome and hilarious.
Wow, I just really went off there about wine. Anywaysssss, you can see why I’m so excited to head up to sunny wine country with my love! I’ll be sure to post a recap of our trip when we get back.
I’ll leave you with a nice little chicken and veggie pasta dish that we enjoyed last night. The combination of the cripsy chicken and creamy pea pesto was delicious and satisfying. Shout out to my main squeeze who helped hold my new photography lamp while I snapped away
and our dinner got cold.
Have a great weekend!
Crispy Chicken & Spring Veggie Pasta With Pea Pesto
A crispy, creamy and easy-to-make pasta packed with nutrients
- 2 organic chicken breasts
- 1 egg
- 1/4 cup Panko breadcrumbs
- whole grain pasta ( I used rotini)
- Parmesan cheese
- 1 small zucchini, chopped
- 1 small yellow squash, chopped
- 1 small broccoli crown, chopped
- 1/2 cup thawed frozen peas
- 2-3 garlic cloves
- olive oil
- salt, pepper, garlic salt and red pepper flakes
- Scramble one egg and coat chicken breasts on either side. Toss in dish of Panko, parm, salt, pepper and garlic salt until thoroughly coated.
- Pan sear the chicken in cast iron skillet until each side is golden brown and crispy. Move pan to oven pre-heated to 350* and cook for 25-30 minutes until chicken is 165*.
- Add chopped veggies to a pan with olive oil, salt, pepper and red pepper flakes and saute until softened.
- In a food processor, combine thawed peas, garlic cloves, about 1 tbsp. olive oil, salt, pepper and parm cheese to taste. Process on high until smooth and creamy.
- Toss cooked pasta and veggies in the pesto.
- Top with crispy chicken and enjoy!
foodie on the run http://foodieontherunblog.com/
Poached eggs on toast may be one of my favorite meals. The combination of the crunchy toast and the creamy yolk is just divine. Add in avocado, roasted tomatoes or a garlic cheese spread to the mix and I’m legitimately in heaven.
If you follow me on Instagram, I’m sure you’ve seen many pictures posted of this dish. I can’t believe in my year+ of blogging that I haven’t actually shared many breakfast recipes on the blog. Breakfast is my favorite meal of the day!
Well, I’m hoping to change that over time, starting today.
I think it’s important to start the day with a hearty breakfast. Most weekday mornings that’s a bowl of cereal or oatmeal with dried cherries and sliced almonds, but the weekends — that’s my time to play. Nothing beats a leisurely Saturday or Sunday morning in the kitchen with some coffee (with Rum Chata – thank you to Zan’s sister, Lindsay, for introducing it to us in the islands!) and time to cook up a delicious breakfast.
I love, love, love the combination of hearty sauteed kale with a roasted vegetable. So I figured I’d combine the two and throw a few poached eggs on top — why not?! I added in a some chopped walnuts for crunch and was left with a delicious breakfast salad to
Hope you fellow egg lovers give it a try!
1. Do you prefer sweet or savory breakfasts?
2. What’s your favorite cereal?
Poached Egg & Butternut Squash Breakfast Kale Salad
A hearty and healthy spin on breakfast
- 2 cups chopped kale
- 1.5 cups chopped butternut squash
- 2 tbsps. chopped walnuts
- 2 eggs
- 1 minced garlic clove
- olive oil
- salt & pepper
- Roast chopped butternut squash in oven at 400* for 25-30 minutes until soft
- Saute chopped kale in pan with olive oil, garlic, salt and pepper until wilted (about 4-5 minutes)
- Poach two eggs to your liking (I prefer runny yolks)
- Combine kale and butternut squash in a large bowl. Top with chopped walnuts and poached eggs and enjoy!
foodie on the run http://foodieontherunblog.com/
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!
1.) Has anyone ever had a bike or prized personal possession stolen? Did renter’s insurance help out? 2.) Have you cooked with soba noodles before? Have any good recipes?
Shrimp & Snap Pea Soba Noodles with Peanut Sauce
A delicious, satisfying dish that's great served warm or cold
- soba noodles
- 1/4 cup chopped red cabbage
- sugar snap peas
- shrimp (cooked and de-veined)
- 1 scallion
- 1 tsp. sesame oil
- 2 tbsps. peanut butter
- 1 tbsp. soy sauce
- 1 tsp. fish sauce
- 1 tbsp. fresh lemon juice
- Cook soba noodles per package directions (usually 3-4 minutes)
- Saute shrimp and peas in sesame oil for 3-5 minutes until lightly warmed through
- In a large bowl, whisk together peanut butter, soy and fish sauce and lemon juice. Toss noodles, shrimp, chopped cabbage and scallions in the sauce until evenly coated
- If peanut sauce is too thick, add a splash of water and whisk again
- Dish is delicious served warm or cold
foodie on the run http://foodieontherunblog.com/
I don’t know about you guys, but smoothies are my jam, except lately, I haven’t been making them as much as I would like. I have a feeling that will change once Mother Nature gets her ish together and decides whether it’s going to finally get warm out.
Come spring and summer, I could have a smoothie for breakfast or a snack every day. And to be clear: I have a large bowl of cereal or oatmeal for breakfast and THEN make a smoothie to take with me on my commute to work. I’d shrivel up and die if I just had a smoothie for breakfast. ha. Unless it had oats or something substantial to keep me full.
Anyways, it was a gross, rainy morning on Tuesday (hence the photos) but after my workout, I was craving a cold, delicious smoothie. And since I haven’t been grocery shopping in forever, I had to use up what I had on hand.
Enter: Chocolate almond milk, frozen banana and dark cherries and chocolate protein powder. This turned out so good and honestly tasted like a milkshake or dessert in a cup.
Give it a try!
Happy Friday! Hope you all have a great weekend and Easter Sunday!
Chocolate Banana Split Protein Smoothie
- 1 frozen banana
- ½ cup frozen dark cherries
- 1 cup unsweetened chocolate almond milk (I use Almond Breeze)
- ½ tsp. pure vanilla extract
- 1 cup ice
- 1 scoop chocolate protein powder (I use Sun Warrior)
- Blend all ingredients on high until smooth
- If it's too thick, add a little water or extra almond milk to help blend
foodie on the run http://foodieontherunblog.com/
I’m so sad that sister weekend has already come and gone!
My sister, Shannon, came to visit this past weekend and we had the best time, as well as the best weather D.C. has seen yet this spring. It’s so hard having your best friend live so far away, so I treasure each and every moment we get to spend together.
We kicked the weekend off with dinner and drinks in Arlington on Friday night and had a blast catching up and being silly.
Saturday morning, Shan, Zan and I hit the Custis/East Trail for a gorgeous 5-mile run down to see the cherry blossoms. They officially hit their peak on Friday, so they were absolutely gorgeous when we got down there Saturday morning.
It was paaaackkkeddd, so getting back to Arlington on the metro was miz, but needless to say, we made it out alive.
Saturday night we went downtown for a nice dinner as Rosemary’s Thyme. We were too hungry to snap any food pics, but we split a hummus/baba ghanoush app, and then I got a salad and pasta. All pretty tasty.
But the real fun was on the most gorgeous Sunday I can remember in a long time: adventure to Barrel Oak Winery out in Delaplane, VA.
It’s about a 45-50-minute drive from D.C. and was really the perfect Sunday activity.
We started off with a tasting of about 12 wines — sweet and dry whites, robust reds and a delicious dessert wine to finish. I love tastings, especially when the folks pouring are knowledgable and give good recommendations for food and wine pairings.
After the tasting, we bought a couple of the bottles that we enjoyed most and set up a nice little picnic lunch. How cute are we?
Post-lunch we hung out for about three hours, soaked up the sun and enjoyed the live music.
If you’re in the D.C. area and looking for a fun Saturday or Sunday activity away from the city, I definitely recommend Barrel Oak.
I managed to get a good picture with Zan — yay!
How cute are my two favorite people?
And how cute is my sister? I miss you already, Shan! Come back soon!
More soup… I know. I know. I need to get a grip, but I can’t. I keep coming across so many good recipes that I need to make and enjoy immediately.
I recently picked up Brendan Brazier’s Thrive Energy Cookbook and can’t wait to make all of the things. First up: spicy mushroom miso soup (vegan).
It’s the perfect balance of savory and spicy. I was pleasantly surprised how rich the broth was being all veggie-based, and the meaty mushrooms left me feeling very satisfied for several hours. Plus, any soup topped with scallions and bean sprouts has a very special place in my heart (cough, pho, cough). These aren’t the prettiest photos in the world, but I’m tellin’ ya it tastes so good.
Since it’s in a cookbook and I don’t see it anywhere online, I can’t post the recipe. But if you’re interested in incorporating more plant-based recipes into your diet, get this book. Not only are the recipes great, but there’s great educational information included as well.
I discovered Brendan about a year ago, but for those of you who are unfamiliar, Brendan is a former professional Ironman triathlete, a two-time Canadian 50km Ultra Marathon Champion, creator of Vega, and the bestselling author of the Thrive book series.
Basically, he’s an amazing athlete and does it all while eating a plant-based diet. He’s the man, and one of my idols. I recently bought the Thrive Fitness book and look forward to learning even more through that.
A year ago, I was pretty ignorant to the whole vegan thing. I knew a few people who followed a vegan diet and knew they didn’t eat any animal products, but I always wondered “why?” and “how?”
After reading some blogs and seeing mentions of Brendan’s online program, Thrive Forward, I decided to check it out for myself — and I’m so glad I did. The first thing Brendan says in the beginning of the series really resonated with me and is a positive message to people with all different diet types:
“Thrive Forward is all about progress; it’s not about perfection. Do as much or as little as you’d like. As an athlete, I always want to improve. That’s what keeps me going — is getting better. And I’m never going to be perfect, and I don’t think anyone is. But getting better feels good and that’s what Thrive Forward will help you do — get better. It’s not about cutting things out of your diet that aren’t so good. It’s about adding new things in and before you know it, it will crowd out the bad things anyways. And we’re not going to say right and wrong or even so much good and bad. It’s just about progress — the whole thing is about improvement. Whether you’re at a very low level, or a high level, I think Thrive Forward will help make you better.”
Upon signing up for the FREE program, you’re able to fill out information on your lifestyle. The Thrive Forward team then personalizes the chapters based on what you submitted. I chose to focus on “optimal weight,” “digestion” and “sport edition” for my endurance training. But the cool thing is, you have access to all of the other chapters, too, in case you want to read up on a number of things.
This series, as well as a number of vegan blogs and cookbooks, have really opened me up to the lifestyle and benefits of a plant-based diet. Since becoming more educated, I’ve proactively made some changes in my own diet that I believe have helped me a lot with my digestion.
Last year, my body was reacting very differently to food than it ever had before. I had no idea what was causing the issue, but after months of discomfort, I decided to eliminate dairy from my diet for two weeks to see how I reacted. I felt a lot better and knew that had something to do with it, so I took the next step and began to cut some things out.
As a former gallon-of-milk-a-week drinker (no joke) and greek yogurt lover, this was hard, but I’ve replaced dairy milk with almond and coconut milk and eliminated my daily greek yogurt intake. I do still eat cheese (goat, feta, mozz, and parm mostly) and ice cream from time to time because it doesn’t seem to bother me like milk and yogurt, (weird) although I try to cut back where I can.
I’ve also cut back on meat. To be honest, I could really take or leave meat and have felt this way for the last 5 years or so. Last year, I tried a pescatarian diet for a month and didn’t miss meat one bit, and it didn’t affect my energy or protein levels either. I started eating it again out of convenience, but I don’t know if I could take the stand to completely cut it out for good. We’ll see. Maybe 5 years from now I’ll be completely over it.
I read a lot of blogs with a lot of different options/stances on certain topics, and it’s hard not to get sucked in and question your own diet and health choices. But over the past few months I’ve learned to listen to my own body and give it what it needs/wants, which is usually lots of veggies and whole grains, so it works out nicely
For now, I’m going to continue to actively fuel with fruits, veggies, whole grains and legumes as much as possible because it’s what I enjoy eating and it’s good for the body. If down the road I feel compelled to eliminate different things, then I will.
P.S. This post is not sponsored and all opinions are my own. I’m just a huge fan.
Are you vegan or vegetarian? How long have you followed that lifestyle and have you had any obstacles/set-backs?
How do you incorporate more fruits and vegetables into your diet?
This week, the sun was shining, the breeze was warmer and I ate alllll the fruits and veggies. Something about the change from winter to spring makes me crave salads with lots of crunchy, delicious toppings.
I initially wanted to make this salad with blood orange and grapefruit, but while I was perusing the Whole Foods aisles earlier this week, I kid you not, there wasn’t one blood orange and not one grapefruit that wasn’t rotting. WTF, Whole Foods? Really? Not impressed. So I looked around for a replacement and found some cute baby watermelons all lined up and decided to go with that instead, along with a navel orange.
The combination of watermelon, citrus, avocado and feta is delicious, and truly tastes like spring or summer in your mouth. I used bibb lettuce and added arugula to give a nice peppery bite to rest of the mellow ingredients. The crunch of the radish and buttery sunflower seeds was just divine. And all that goodness tossed in a simple champagne vinaigrette makes my heart sing. You must give it a try (recipe below).
I have a feeling I’ll be doing several spins on this salad throughout the next several months and use whatever looks fresh and delicious at the store.
In addition to eating all the wonderful things this week, the spring weather has also encouraged me to get my butt out of bed in the morning and workout. Last spring/summer I was so good about setting my alarm and not snoozing. After the cold, harsh, dark winter we’ve had, mornings have not been my friend, but I’m hoping the spring weather helps out and I get back into my morning workout routine. I feel so much better when I get up and at it — it’s just the actual up and at it part that can be sooo hard.
On Tuesday, I ran a nice 4 miles (my longest run post-marathon) and it felt great. I think the legs are finally back to normal. Thursday, I made my way over to the Washington & Lee track for a little interval workout. I knew I wanted to do some arm toning, so I used the bleachers as my bench for tricep dips and incline push ups.
This workout really got my heart pumping, especially the sprints at the end since I’ve been focusing on endurance for so long and not speed. It was nice to switch it up, and over the next few months I’d like to do more speed workouts to (hopefully) become a faster distance runner over the next year.
Give it a go and let me know if you like it!
1. What’s your favorite spring produce item?
2. What’s your favorite salad at the moment?
Spring Salad with Watermelon, Orange & Feta
Delicious fresh fruits and vegetables tossed in a champagne vinaigrette
- bibb lettuce
- 2 radishes, thinly sliced
- 1 scallion, chopped
- 1 cup watermelon
- 1 navel orange, segmented
- ½ avocado, sliced
- 2 tbsps. feta cheese
- 1 tbsp. sunflower seeds
- 1 tbsp olive oil
- 1 tsp. dijon mustard
- 1 tsp. honey
- 1 tbsp. champagne vinegar
- salt & pepper
- Chop all veggies and combine in large bowl
- In a separate bowl, whisk olive oil, dijon mustard, honey, champagne vinegar and salt and pepper to taste
- Toss dressing in with the veggies
foodie on the run http://foodieontherunblog.com/