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Archive for August 4th, 2011

Your comments to my last post on how you started running were great! I love me a good story with a happy ending.

And any story involving running has a happy ending, yes?

This week has been pretty busy at work, but quite stellar running-wise and I’m feeling strong. Tuesday I set out for some mile repeats (I bagged my last mile repeat workout because of the heat), and I was determined to get in some quality speedwork.

It was a gorgeous morning, and despite some leg fatigue/soreness at the beginning of my run, each repeat was pretty much right where I wanted them to be.

  • 2 mile warm-up
  • Mile 3: 7:47
  • Mile 4: 7:37
  • Mile 5: 7:45
  • 3 mile cool-down
  • Total: 8 miles

Eventually, I’d like to get these down to 7:30 (and under), but I know developing speed takes time. If only I had more than an ounce of patience in me…

Wednesday was an easy longish 8.65 miler with Megan, Ali and Elyssa – like always, we chatted away the miles and I loved every second of it. Ali has termed our morning crew the “Sweat Squad.” I kind of think we should get this printed on matching tech T-shirts.

This morning I ran a solo 7.25 mile progression run ending at about marathon pace and am ready to take on the day. But first…

A few weeks ago, my running buddy Sara brought some watermelon over to my apartment to accompany a quick dinner I had prepared. It was so juicy, delicious and refreshing!

And it was also the first time I’ve had watermelon all summer – terrible, I know. But ever since then I’ve been slightly obsessed with it, and decided to create an easy recipe featuring tons of delicious juicy goodness.

Simple ingredients: Watermelon, Cucumber, Shrimp, Farro, Mint, Goat Cheese and Pine Nuts

And a super easy prep (i.e., I’m so lazy this summer in terms of cooking!)

Tupperware version:

Watermelon, Cucumber, Shrimp and Farro Salad with Mint, Goat Cheese and Toasted Pine Nuts (yield: 4 servings)

  • 3-4 cups chopped watermelon
  • 2 cups chopped cucumber
  • ¼ lb cooked shrimp
  • 2 cups dry farro
  • 1 bunch mint
  • 3-4 oz. goat cheese
  • 1-2 tbsp toasted pine nuts
  • Juice from one lemon

Instructions
Cook the farro according to directions on the package – I just boiled mine with 3 cups of water and then let simmer for 15 minutes. Let the cooked farro cool completely, and empty into a large bowl. Add in watermelon, cucumbers and mint and mix together. Add lemon juice and mix thoroughly. Top with shrimp, goat cheese and pine nuts. Mix as much as desired.

About Farro
This was my first time cooking farro. I originally wanted to use quinoa, but Fairway didn’t have a ton of affordable options ($7 for quinoa = hell to the no). Don’t worry Fairway, this is your one and only flaw, and I forgive you.

Anyways, farro is also a great grain and super easy to cook. It’s a member of the wheat family and tastes similar to brown rice but chewier (in a good way) and a bit nuttier (also in a good way). Farro is also a great source of fiber, protein and complex carbohydrates. So, a perfect runner food!

This salad can work as an entrée or side dish, and is super versatile in terms of subsitutions – for example, cashews instead of pine nuts or feta in place of the goat cheese.

Today is my Friday – hooray for long weekends!

Question: Have you ever had/cooked farro? If you do speedwork, when do you start seeing improvements in your workouts/races?

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