Saturday, I had a GREAT training run for a 10 mile race coming up next month. 9 miles in 1:35:50! I was PUMPED. So, to celebrate, (although WW hates when I treat myself with food...) The Pedant and I headed off to our local sushi place. I did eat a bit too much, but had a great appetizer of complementary fired tofu (I guess they were out of miso? Sad.), green salad with super tasty ginger dressing, edamame, avocado roll, kampia (squash) rool and tamgo (egg). It was as tasty as ever. For dinner, we enjoyed a homemade fiesta! We repeated the jicama and avocado salad from the best salad cook book and ate it with an Atlantic Magazine Food Channel recipe based off of Bobby Flay's Black Bean Jalapeno soup. I had made the soup before and it was amazing. This time, it was good but the jalapeno peppers were not quite as spicy as before and the kick wasn't as intense. Oh well. We also bought some Edy's slow churned Thin Mint ice cream.
Sunday we had a wedding and enjoyed our time there. Since the wedding was in the afternoon, we stopped off at the supermarket for some veggies to make a light salad for dinner. We also did some cooking for the week. It included making our own smoked paprika hummus and a sweet potato and quinoa salad. The hummus came out really well. But, it's hard for it not too. Not as smooth as some brands but I'm NOT removing the skins of the chick peas in order to get the smoothness that requires. The quinoa salad was a Bittman recipe for lunches. I've read a few places sweet potatoes are great for runners and they are also SUPER tasty. This salad was pretty easy - boil sweet potatoes diced into bite size pieces, add quinoa, red pepper, shallot. Vinaigrette dressing of EVOO and sherry vinegar. Salt and pepper. Enjoy.
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