After such a great run on Sunday it was extra difficult to have a “low” run this morning.
We had a 4 by 800 interval run with a mile warm and cool down on the calendar this morning. We headed to the gym and as soon as I stepped on the treadmill my knees were achy, I had some GI issues and my asthma was acting up. It was a painful run but I didn’t want to quit so I put on my big girl pants and just ran slower than I would have liked.
I know there are high and low days with running so I am just moving on and looking forward to running outside soon =)
Also I think I am paying the price for my diet being all over the place lately, so I think it’s time to clean it up and focus on eating “real” whole foods.
One of my favorite recipes is Quinoa Caprese:
1 Cup quinoa (I prefer Inca Red, but didn’t have any)
1 14-ounce can chicken broth (or sub. 2 chicken bullion cubes dissolved in 2 C. water)
6 oz cherry tomatoes, halved
3 oz mozzarella
2 1/2 Tbs lemon juice
1 Tbs olive oil
1-2 cloves of garlic minced
Cup chopped fresh basil leaves
salt and pepper to taste
- Place quinoa and and chicken broth in small sauce pan and bring to a boil. Once boiling, reduce heat and cover. Simmer until quinoa has absorbed all of the liquid (about 15-20 min.).
- Mix together remaining ingredients in a bowl and hold aside.
- Once quinoa is down, fluff with a fork and allow to cool.
- Toss everything together and serve.
It’s refreshing and filling, if you aren’t a vegetarian it can be really good with grilled chicken, but it’s great all it’s own as well.