Running quote of the day: By Amby Burfoot, Runner’s World Editor at Large
Slow-but-sure has always worked for me, in running and in most other arenas. I wouldn’t mind being a Carl Lewis or Usain Bolt, but I’ve found little payoff in attempting to be what I’m not.”
Today’s tempo training. I enjoy tempo runs. It’s a pace that pushes but doesn’t exhaust.
- 2 mile warm up on the mill.
- 4 x 1 mile at tempo (7.59 pace)
- cool down 10 minutes and then a workout with weights doing chest and arms.
- Shane and I ran for 2.42 miles. He just can’t stand this heat so I didn’t take him far today.
- Total running miles: 10.02
A Ruined Breakfast….
I picked up some sampler packs of drink mixes. A couple of them had hemp seed in them. Now I am convinced I never, EVER want to taste anything with hemp seed in it again…anything that I don’t make myself that is. It all tastes fishy to me.
This is the packet I tried the other day and there was no way I could finish the drink. In fact, all morning, I tasted that horrible taste. It was in my coffee and in my snack of yogurt and nuts. BLAH! I should have scraped my tongue.
Has anyone tried this mix? Did you like it and if so, what did you mix it with?
Lentil Quinoa Health Salad *Note: If you are interested in more information and another great recipe for Quinoa, see my link on EXAMINER (click the link for Ingredient of the Month)
This salad pleases everyone. There is so much texture and flavor, it can’t go wrong.
- 2 1/2 cups dried lentils
- 10 cups Vegetable broth
- 1 cup uncooked quinoa (3 cups cooked)
- 2 cups water
- 3 green onion, chopped
- 4 celery stalks, sliced
- 1 TBS minced garlic
- 1 red pepper, chopped
- 6 mixed salad greens
- 8 cherry tomatoes, sliced
- 8 oz fresh mozzarella (marinated mozzarella adds a delicious touch to this salad
- 1 TBS basil pesto (either buy it or make your own)
- 3 TBS Dijon mustard
- 1 TBS balsamic vinegar
- 2 TBS olive oil
- salt and pepper to taste
Lentils do not require pre soaking but you should look them over for stones or bad ones. Simply bring the lentils and broth to a boil, cover with the lid slightly open, reduce to low for 35 – 40 minutes, until tender. Drain.
Add quinoa to boiling water, cover and let simmer for 15 minutes. Remove from heat and cool slightly.
Mix onion, celery, garlic, red pepper, tomatoes in a bowl. Add the warm lentils and slightly warm quinoa. Mix.
Stir together the pesto, mustard, balsamic, olive oil, salt and pepper and pour over the vegetable lentil-quinoa mix and stir.
Add 1 cup of mixed greens to each plate
and top with warm lentil-quinoa vegetable mix. Top with mozzarella cheese.
The salad looks so much prettier when you add just quinoa to the vegetables but it TASTES so much better when the lentils are added.
The salad is filling and offers complete nutrition in a easy, oh so healthy one dish meal.