Today has been beautiful, sunny and warm. Perfect weather for May 1st if you ask me. I met a friend at 10:00am this morning for my last long run before my half-marathon. It’s two weeks away and I am getting super excited! I ran 13km with my friend then picked up Jewel for the last 8km. It was 12 C when we started and I was sweatin’ because I wore a thicker long-sleeved top with capris. When I picked up Jewel I changed into a t-shirt. My ankle felt pretty good the first 17km, then started to hurt a bit. I think that’s improvement and it stopped hurting after the run. Before my run I fueled with a green juice and a bowl of pumpkin steel-cut oats.
Into the juicer I put:
1 cucumber, peeled
3 stalks organic celery
5 romaine lettuce leafs
2 slices lemon
knob of ginger
1/4 c steel-cut oats
1/2 c and 2 tbsp soy milk
1/2 c water
approx. 1/2 c pumpkin
almond butter, drizzled on top
buckwheat granola sprinkled on top (need to make more of this soon, I’m almost out)
To refuel after the run I made a smoothie with:
It tasted like a chocolate milkshake! After stretching for a good hour and doing my physio exercises I was ready for a real lunch. I whipped up some Lemon Dill Hummus (recipe coming soon) and ate it on top of a salad with a flax pita. I also had some greek yogurt with a crumbled up granola bar, I had made this morning before going running. It was a tasty satisfying lunch.
Herb And Grapefruit Quinoa Salad
1 c Quinoa
2 c water
1/2 c green onion, sliced
3/4 c cilantro, chopped
1/3 c dill, chopped
1/3 c basil, chopped
1 yellow bell pepper, diced
1 red bell pepper, diced
5 radishes, sliced then cut into quarters
1 grapefruit, chopped
3/4 c walnuts, chopped and toasted
3 tsp EVOO
4 tsp lemon juice
Sea salt and cracked pepper to taste
1) Put Quinoa and water in a pot and bring to a boil. Reduce heat to medium low and simmer for 15 minutes. Once done cooking remove from heat and let stand.
2) Toast walnuts in a pan over medium heat, making sure not to burn them. Once toasted set aside.
3) Combine green onion, cilantro, dill, basil, peppers, radishes, and grapefruit in a bowl. Add quinoa and walnuts and stir to incorporate.
4) Drizzle with EVOO and lemon juice and season with sea salt and fresh cracked pepper to taste. Serve chilled.
I loved the flavours in this salad, so fresh and perfect for spring!
Well I didn’t tackle everything on my to do list, but I did get a lot done. My room and car are both clean again and that just makes me so happy! I’m excited for next week because I found out the one yoga instructor is going to do a thursday evening class! Also on Saturday I’m heading to Calgary for an open house at the Canadian School of Natural Nutrition. I’m pretty pumped about this! Hope everyone had a great weekend!