After an amazing day on Tuesday, yesterday was even better! I ate 100% clean!
Breakfast: Oatmeal with blueberries and unsweetened coconut milk and a glass of orange juice
Lunch: Strawberries and leftover brown rice pasta from Tuesday
Pre-run Snack: Handful of almonds
Dessert: A digestion smoothie, so good! I found the recipe in a smoothie book that my brother gave me and Mike for Christmas and I modified it a little bit (the original recipe calls for 1 cup plain low-fat yogurt instead of the coconut milk).
5 prunes (unsweetened)
1/4 cup orange juice
3/4 cup coconut milk
Water: 60 oz (I think about 1/2 gallon of water is all I can do)
You might have noticed that dinner was missing from the list above, well that's because it was our new recipe for the week! Well, I should say recipes for the week.
Up first we have an Asparagus and Quinoa Salad that I found here. (If you are unsure like I was, it is pronounced "keen-wah"). We modified it a little bit since we didn't have all of the ingredients but go ahead and add them in yours!
2 large eggs
1 cup rinsed/dried quinoa
2 cups water
1/2 pound asparagus cut into 1 inch pieces
juice of 1 lemon
1/4 cup olive oil
First we hard boiled the eggs, and then put the eggs in a bowl of cold water while we prepared everything else.
I had read here (I also want to try this recipe) that if you toast your quinoa before boiling it that it comes out better and since ours wasn't completely dry I did just that. After toasting it in the sauce pan, we added 2 cups of water and brought it to a boil. Once to a boil, reduce heat to low, cover and simmer for about 15 minutes. You then remove it from the heat, fluff with a fork and put aside.
We quickly boiled some more water for our asparagus and cooked it for about 2 to 3 minutes. Once finished we added it to the quinoa (we also peeled and chopped our eggs at this time too).
Now the dressing. We didn't have all of the ingredients for this but we combined the juice from 1 lemon, some garlic powder (not sure how much since Mike was in charge of this) and the olive oil into a bowl and mixed everything together. We then poured it over the quinoa mixture, added the hard boiled eggs and mixed it all together.
This was so good! Mike said that it was the "second most" out of his comfort zone that he has been food-wise. When I asked him what the first was, he replied "Ethiopian food".
I think that it needed a little bit less lemon or garlic powder and we still have to play with how we cook our quinoa, but overall I would try this or a similar recipe again!
Next up, Roasted Cumin-Lime Carrots that I found here. Again, we modified it a little bit since we didn't have everything.
1 pound carrots
1 tbsp olive oil
juice of 1 lime
1 tsp honey
1/2 tsp cumin
1/4 tsp coriander
1/4 tsp paprika
We heated the oven to 400 degrees.
We placed our carrots on a baking sheet (this was a mistake since it didn't have edges and the juices started to drip and caused our smoke alarm to go off constantly, poor Bernie was scared!) and topped it with all of the other ingredients mixed together.
These are definitely a keeper but we have to figure out how to get all of the carrots to have a lot of juice on them. The middle ones turned out the best!
Yesterday I also ran Life as a Running Mom's Leap Year Virtual Run (2.9 miles) and I did 3.01 miles in 28:45 or so. I had some issues with my Garmin since it was raining and I had actually stopped and started walking before my watch would stop! It was acting very cranky!
How did you enjoy your extra day this year? Have you tried quinoa yet?