I made it over 4 miles before my tummy started acting up! I consider that HUGE progress since I normally “have to go” at just after a mile. Because I wasn’t sure if I was going to have any issues I opted for the treadmill. I ended up doing 4.46 miles in 45 minutes. I started at 5.5mph then after 2 miles I upped it to 6mph, and after another mile up to 6.5 until I stopped.
After that I headed into the kitchen for today’s recipe – Lime Tahini Quinoa Salad (an alteration of the Lemon Tahini Quinoa Salad from the Whole Plants Cookbook):
1 cup quinoa, uncooked
2 cups water
1/2 large red onion, diced
1 jalapeno, seeded and diced
2 cups broccoli, chopped
1 Tbsp sesame oil
2 tomatoes, diced
1/4 cup tahini
3 Tbsp lime juice
1 Tbsp hot water
1 tsp agave
2 Tbsp low sodium soy sauce
1 tsp garlic powder
1 tsp ground ginger
Heat the quinoa and 2 cups water to boiling, then reduce heat to low, cover and simmer for about 15 minutes (until the water is absorbed and the quinoa looks fluffy)
While the quinoa is cooking, saute the onion, jalapeno, and broccoli in sesame oil until it reaches your desired consistency.
Combine the quinoa and the sauteed veggies in a mixing bowl. Add the tomatoes and mix it all together.
In a small bowl combine the tahini. lime juice, hot water, soy sauce, agave, garlic and ginger, and whisk until smooth.
Pour the tahini sauce over the quinoa mix and stir until well combined.
This is definitely a new favorite of mine! The combination of the tahini sauce with the sauteed veggies really give the quinoa an amazing flavor! Next time I might throw in some mushrooms too, and maybe even brussels sprouts. Either way, it’s yummy!
I got 6 servings out of this. Here’s the nutritional info:
I may not have any new recipes over the next few days as I’ll be eating leftovers from these last 2 experiments :)
I didn’t realize just how important my salsa is to me until I tried to decide what to make for dinner. I’m in a total food rut without it! Ah well, at least tomorrow is grocery day.
By the way, salsa is super healthy and goes great on almost EVERYTHING! Especially since most of what I eat is Tex-Mexish ;) I make a batch of it weekly, but sometimes I run out a day or 2 early. Here’s my recipe:
8 to 10 Roma tomatoes
1 large red onion
bunch of cilantro
2 jalapenos, seeded
juice of 1 lime
Basically you just chop everything into whatever size consistency you like. I tend to quarter everything, throw it in my Ninja, and give it about 10 taps. I like my salsa really chunky.
Dinner: Salad (shredded lettuce w/diced tomatoes, celery, onions) with Tahini Lime Sauce, sesame sticks and pistachios.
3 mile “recovery” run.
Yeah, my recovery run was longer than my long run yesterday – Ha!
Oh, and I “won” a Garmin 210 on Ebay yesterday so I’ll finally be able to unstrap the giant computer from my wrist! The Nike+ app that I used last week is pretty accurate, but is a big drain on my battery. And besides, I like to keep my phone in front of me when I’m on the treadmill – easier to mess with music that way!