This morning was chilly and damp in NYC (it is fall, right?), but pretty perfect running weather if you ask me. I was feelin’ pretty much recovered from the weekend’s mileage and set out for my usual Tuesday tempo run. Here’s how it went down:
- Mile 1: 9:33
- Mile 2: 8:22
- Mile 3: 8:07
- Mile 4: 7:48
- Mile 5: 8:02
- Mile 6: 8:55
- Mile 7: 8:31
So, 7 miles in 59:50. These miles felt great and the pace felt much easier than it has in previous weeks. Yay, progress!
One good thing about mashing my classes into the beginning of the week and having work deadlines inevitably fall on Mondays or Tuesdays is that by Wednesday, I can breathe.
The bad? Mashing a whole ‘lotta stuff into a few very short days! To make life easier, I planned meals ahead of time as usual on the weekend.
Sometimes I buy random produce whilst at Whole Foods, without any sort of clue what to do with it. Sunday I found myself with the following:
Cauliflower, eggplant, zucchini, snap peas, mushrooms and a lemon. I started creating some sort of quinoa dish in my head and just went with it.
Note to self: just because an entire head of cauliflower is on sale doesn’t mean you need to buy it (one person can only eat so much…!). I started chopping and throwing stuff into a bowl, while wishing I had much more counter space (ehm, and a bigger kitchen)
I decided to flavor the dish with one of my favorite herbs – Rosemary
I heated some up in a pan with olive oil and added the veg
I added some Rosemary to cooked quinoa, and then started adding the veggies in as they cooked
Once the veggies and quinoa were fully mixed, I portioned them into tupperware for weekday dinners
And grilled some chicken and salmon for extra protein
Rosemary quinoa salad with cauliflower, mushroom, eggplant & zucchini
1/2 – 1/3 of a whole cauliflower head, chopped
1 zucchini, sliced
1 baby eggplant, peeled and sliced
1/3 cup snap peas
3/4 cup crimini mushrooms
6-8 sprigs Rosemary
1 1/4 cup dry quinoa
Cook quinoa as directed (usually 2 parts water to 1 part quinoa). Heat up about 1/2 tablespoon olive oil and 2 sprigs Rosemary on a pan, then add vegetables (cauliflower first – it takes the longest to cook). Stir vegetables so they cook more evenly. Add a few sprigs Rosemary to the cooked quinoa and stir. Once veggies are done, add to cooked quinoa and mix together thoroughly. Separate into Tupperware or divide onto plates and squeeze juice from one lemon evenly over portions. Enjoy!
Grilled chicken breast, salmon or any protein can be added as you prefer. As an afterthought, I also threw in some dried cherries and slivered almonds, which went well with the dish! Great flavors 🙂
I’ve got a busy day of work and my first nutritional biochemistry test ahead of me (if anyone would like to hear about glycolysis, gluconeogenesis, glycogenesis, glycogenolysis, or the Krebs cycle, just HOLLA!)
Enjoy your days!
Question: Do you have any grocery shopping strategies? Ever buy random things and not know what to do with them?