I Run, So I Can Eat!

July 22, 2010

Today during my run, I could feel the effects of my tempo run from yesterday–my hamstrings were a little tender, but all was good–I felt good and the miles were nearly effortless. I love those kind of runs!! So refreshing in so many ways–physically, mentally, and spiritually since I tend to do quite a bit of praying while I run. After 5 miles in 41 minutes, it was time to eat again.

My motto: “I run, so I can eat!”

I was craving a protein smoothie and some bread with peanut butter, so I satisfied those cravings with this. Not much color but tons of flavor!!

I decided to switch gears and vear from my usual strawberry and banana smoothie and attempt something a little more tropical.

Ingredients blended together:

– 1/2 cup milk

– 1/2 frozen banana, sliced

– 1/2 fresh mango

– 2 oz. raspberry yogurt (leftover from this morning)

– 1 tablespoon vanilla soy protein powder

– almond extract

The almond extract really came through in this and made it delicious!! Just think how much more tropical it would be if I had some coconut flavoring!!

And a Nature’s Path Organic Buckwheat Wildberry Waffle covered with peanut butter and a drizzle of pure maple syrup. You can actually taste the wildberry in these waffles. . .mmm, mmm. And if you can’t have wheat in your diet, they are wheat free!! I’ve had these waffles before and really like them.

That didn’t quite fill me up, so I snacked on some crackers and cheese. (I usually end up craving something salty after running.)

These Kashi TLC Toasted Asiago crackers were just so-so. The cheese flavoring wasn’t overpowering, which I appreciated; however, I don’t really like the taste that much. I think next time I’ll stick to the original or 7 grain flavors.

This is a great provolone cheese though. Full of flavor and portion-controlled.

I ran out of loaf bread at home, so it was time to make some from scratch.

I honestly thought this bread was going to be a flop, but it turned out really well!! The exterior was a chewy and the combination of flaxseed, oats, and walnuts are awesome together!

I got the recipe from Kath’s husband (Kath Eats Real Food blog) who is a baker at Great Harvest. Here’s the recipe.

Not quite county fair worthy with all the holes, but hopefully my mother will still be impressed.

For dinner tonight I tried a new dish I saw on Jenna’s Eat, Live, Run blog. She created this Israeli Couscous dish which was amazing! Much better than I expected.

Israeli Couscous Salad with Beans and Egg

serves 1

1/3 cup Israeli couscous
2/3 cup water
1 tbsp chopped sundried tomatoes, drained
1/2 cup drained and rinsed cannellini beans
1/4 tsp paprika
1/4 tsp sea salt
1/4 tsp ground black pepper
1 tbsp Athenos Feta cheese
Cook the Israeli couscous according to package directions in simmering water. Once the couscous has absorbed all the liquid, add the beans, sundried tomato, paprika, sea salt and pepper. Turn off the heat and put on a plate.
Cook an egg over easy in a small skillet. When the white has set but the yolk is still pretty runny, gently scoop it up and place it on top of the couscous.
Sprinkle feta overtop along with another pinch of salt and pepper.

Two changes I made:
1. I used chicken broth in place of half of the water. (Maybe that’s what gave the couscous so much flavor?!?!)
2. I did omit the egg–no particular reason–just didn’t feel like frying one up. However, next time I would like to try it with the egg.
Unlike regular couscous and rice, I couldn’t believe how tender the Israeli couscous was; it seriously melted in my mouth like butter!!
A side of steamed broccoli since I haven’t had any other veggies today.
Two recipes that are definitely keepers!!

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