Early Morning Track Session and a Sweet Potato Salad

For the last few weeks my husband has decided to start an exercise program with some friends, so every weekday morning he gets up bright and early to meet them at the track.  Up until this point he’s been walking, but just this week he started running the straights and walking the turns.  I am so proud of him for his efforts.  It’s not easy to get out of bed every morning at 5:30 am to exercise! 

So as we sat watching TV on Tuesday night, he mentioned that I should come along to do a workout of my own.  I thought about it for a brief moment and couldn’t agree more that it was a great idea!  The track is between 2 – 2.5 miles from our home depending on the route taken, so I decided to meet them so I could get in a warm-up and cool-down. Here’s how it went:

Workout: 200, 300, 400, 400, 300, 200 {on a minute rest}

Warm-up: 2.5 miles and easy drills

200 – 38

300 – 59

400 – 79

400 – 78

300 – 59

200 – 38

Cool-down: 2 miles {due to time}

My workouts have been sporadic, so I wasn’t looking to set the world on fire.  I just wanted to throw some intervals into my training and yesterday was the perfect opportunity.  Plus, I was happy to have some company in my general running vicinity. In addition, the day was slated to be a wash out, complete with rain and thunderstorms, so I was extremely happy to get the workout in before the impending weather.

On another note, the other night I made a delicious vegan meal created by Mark Bittman.  I found it on Pinterest and immediately thought it was a winner.  Bittman recently released a new book titled "VB6: Eating Vegan Before Six" and I am looking forward to reading it. 

Recipe: Sweet Potato Salad

I did add two ingredients to the recipe: about a cup of thawed corn and a splash of agave nectar to the dressing.  Plus, I cut the potatoes and onions up and prepared foil packets in advance so my husband was able to cook them on the grill…which made for easy clean-up.  

This meal received top scores from my husband.  Even better…I had all of the ingredients in my fridge.  Both are bonuses in my book!  Enjoy the day!

Spinach, Basil & Feta Pesto with Brown Rice Pasta

Good morning!  

I have a really delicious meal for you today that incorporates lots of fresh veggies, a good-for-you pasta and protein-filled beans.  This meal was the brain child of my imagination, using the ingredients I had in my fridge/pantry as my inspiration. 

As a side note, brown rice pasta is made from ground brown rice and is great to use in a gluten-free diet.  It is rich in fiber, especially insoluble fiber, which helps rid wastes from the body because it stays intact in the digestion system.  I've been using it a ton in my meals, along with regular quinoa and quinoa pasta.  

The best part about this meal....it was healthy and delicious and my family didn't complain one bit!     

 
Spinach, Basil & Feta Pesto with Brown Rice Pasta

3 cups spinach
1 cup basil
1/3 cup crumbled feta
1/4 cup extra virgin olive oil
2 garlic cloves
Handful of raw almonds, chopped
Zest and juice of 1/2 lemon
1 - 15.5 ounce can cannellini beans, drained
Salt and pepper to taste
1 pound brown rice pasta
Shredded Parmesan cheese as a garnish, optional

** Note: Save about 2 cups of the pasta water to thin the pesto, if needed

1.  In a food processor, blend together spinach, basil, garlic, feta, almonds, lemon juice/zest and salt/pepper.  Slowly add oil until the mixture combines.  
2.  Boil water and prepare pasta according to the directions on the box. 
3. During the last 30 seconds of cooking, add the beans to the pasta water to heat.  Drain the pasta/beans like normal, reserving some pasta water.  
4.  Combine the pesto and pasta in a large bowl.  Add pasta water to thin if needed.  
5.  Top with shredded Parmesan and serve.

 

Steel Cut Oats Risotto with Peas and Corn

Risotto is one of those comfort foods that takes some time to prepare.  However, the process of slowly adding liquid to the grains and letting it absorb is the perfect time to indulge in a glass of wine and relax while listening to some music.  Just saying. 

Even though arborio rice is traditionally used in this dish, I mixed things up a bit by using plain, old steel cut oats.  The end result was just as delicious, but a little more nutritious. 

Steel Cut Oats Risotto with Peas and Corn

2 tablespoons butter
Drizzle extra virgin olive oil
1 medium onion, diced
1 cup steel cut oats
1/4 dry wine {I used red}
3/4 frozen peas, thawed
1/2 cup frozen corn, thawed
1/2 can cannellini beans, rinsed and drained
1 cup grated parmesan, divided
1 quart vegetable stock
1 cup water
Kosher salt and pepper to taste

1.  In a medium stockpot, melt butter and heat oil together.  
2.  In a separate pot, heat broth plus an extra cup of water.
3.  Thaw peas and corn in a colander using hot water.  Set aside. 
4.  Add onions to butter/oil and cook 4-5 minutes until translucent. 
5.  Add oats and cook one minute to toast.  
6.  Remove pot from stove and add wine.  Bring back to cooktop and stir through, about a minute or two until wine is dissolved. 
7.  Slowly add broth {one cup at a time} making sure that each cup is absorbed before adding more.  Repeat this process until mixture is thick and creamy and liquid is used up.
8.  Remove from heat and stir in vegetables and 3/4 cup of the cheese.  Add salt and pepper to taste.  
9.  Serve into bowls and top with the remaining 1/4 cup of cheese.     

Serves 4 -6