I ran the White Rose 5 Miler on Saturday! I LOVE this 5 mile race and did it in 2010 and 2011. I was a little nervous since I haven’t been running as much as I should, and I’ve had a sinus infection. It went very well and I actually think it was almost the same exact time as my 2010 race! I’ll have to compare once the official times are up.
Perfect weather (I didn’t wear the sweatshirt in my before race pic) and I wore my prescription sunglasses I’ll post more about the race once I get my race pics from my Dad! I had a great time and I really want to do another race soon. I taught BODYPUMP yesterday afternoon with some soreee legs but I was fine. I’ve been stretching my hamstrings a lot. I’ve been wearing my compression socks!
I also made an awesome dinner last night and wanted to share. It was SO easy but tasted so good. I’ve never cooked scallops before because they intimidate me. This risotto was very good and it came with a seasoning packet to add to the rice. I found it in the organic aisle. For the scallops, I added vegan butter to a very hot hot pan. I dried the scallops with a paper towel, added salt and pepper and put them in the pan. 3 minutes on one side and 2 minutes on the other. Perfect!
As soon as the weather starts to warm up, I crave these oats! When I first started reading running and healthy living blogs, I couldn’t understand how these bloggers ate cold oats soaked in yogurt! Now I crave them and it is my favorite way to eat a big breakfast. Don’t let the small bowl fool you! If you are watching calories, you could easily get to 500+ calories in this tiny bowl… or else that is just me because I put so much peanut butter on top! Here is my favorite mix…
- 1/2 serving of So Delicious Blueberry Coconut Milk Yogurt
- 1/4-1/2 cup Silk Almond Milk
- 1 serving oats (usually 1/2 cup)
- Tbsp Chia Seeds
Mix that up at night (I usually make two at a time because I split the yogurt container) and stick it in the fridge! In the morning I add…
- Banana (or sometimes blueberries or strawberries)
- Way too much White Chocolate Wonderful – Peanut Butter & Co (cheaper at Target) This is my absolute favorite PB
My Favorite Smoothie
I am blessed with a beautiful Vitamix blender and I use it daily. It is great for hot soups in the winter, sauces for dinner, chopping veggies and of course, smoothies! Above are the ingredients I use, except I forgot to take a picture of my huge container of fresh spinach.
Here is my favorite variation and this is the order I put it into the Vitamix…
- 1 cup vanilla or original almond or light chocolate soy milk (depends if I want extra chocolate)
- Powder mixes (Usually 1 scoop chocolate vega protein, but I’ll add a scoop of Colby’s chocolate Recoverite if I just did a crazy workout or run)
- Chia seeds and PB2
- Tons and tons of spinach… seriously like 2 and 1/2 cups
- Frozen berries (usually strawberries because they taste so good in this smoothie!)
The frozen berries and banana weigh down the spinach. I feel like everything blends the best in this order.
Not the prettiest color, but it is delicious!!
Homemade pizza dough, pesto sauce, veggies and non-dairy cheese!
This pizza is vegan, except for the honey used in the pizza dough recipe.
I’ve always liked making my own pizza dough recipe and use Ina from the Barefoot Contessa’s recipe. If you are trying this dough recipe here are a few tips that have worked for me…
- Use a thermometer to make sure the water is just over 100 degrees and then add yeast, honey and olive oil. Set the timer for 15 minutes and let it get foamy!
- Add 3 cups flour and set kitchenaid to #2 for 10 minutes. Add a little flour to keep it from sticking and getting too crazy.
Colby and I always split the dough into two parts (his part is always much bigger than mine) so we can make separate pizzas. The last few times I’ve had cheese on my pizza, I’ve felt really sick so I decided to make this one dairy free!
For the pesto… buy the new “More Peas, Thank You” book. There are some really good recipes I’m looking forward to making this week. I’ve already made a few and they are easy and delicious!
The pesto includes: chickpeas, basil, walnuts and nutritional yeast and I made it in my vitamix. Fast and easy clean up!
For my toppings: mushrooms, onions and red peppers (sauteed first), toasted pine nuts and a little Daiya “cheddar cheese”. I’ve tried the Daiya “mozzarella” many times and I hate it. I LOVE their cheddar melted!
Getting ready to run my last long run for my Nike Women’s Half training! 12 miles
I got a little excited with new recipes last night and made too much food…
I figured I would have extras for our lunches this week, but this is a lot!
Quinoa and Red Rice Stuffing with Kale and Pine Nuts
Recipe can be found here.
I bought this quinoa and red rice mix at Williams Sonoma a few weeks ago when it was on sale around Thanksgiving. I sprinkled some parmesan on top after baking and it was really good! It just made way more than I expected! I loveeee pine nuts and haven’t used them in a while!
You could probably make this recipe without the box mix. The mix included the quinoa/red rice blend along with a spice packet and cranberries.
Butternut Squash filled Lasagna Rolls
My Mom just bought this cookbook when she and my Dad visited the Beekman Boy’s store. This recipe can also been found here.
I was a little nervous to use butternut squash in a recipe again after Colby wasn’t too thrilled with my butternut squash soup, but this was a hit!
Again, I made wayyyyy too much but I think we will be okay eating this one for dinner again. This one was easier and I used soy milk instead of heavy cream. I also used frozen butternut squash and that saves tonsssss of time!