Pumped-Up Summer Yogurt

Well I wrote this post earlier so a few things have changed……..Like the Madison Marathon has been cancelled so now we’re doing the Med City Marathon! I’m doing the full and Elysia is still doing the half so we’ll let you know how it goes! We did the half last year and enjoyed it and are looking forward to running together again. Unfortunately we won’t get to go to the Green Owl Cafe (which I talk about further down) but we’ll get there next time we go to Madison!

Guess what’s coming up in two days! The Madison Marathon! Yep. It’s time again for another 26.2 for me and 13.1 for Elysia. This is marathon 4 for me and I’m as apprehensive as ever going into it because I’ve lately been having some knee issues so I’m pretty nervous that it will take me out of the race early-on. I’m going to use Rock Tape to increase circulation to the area to helpfully provide relief and get me through! I’ve also been icing and biking, trying to give it a little extra help. It’s actually the back of my knee that hurts so I’m not entirely sure what it is from so if any of you know, tell me! Because of this, I have no time goal going into the marathon; my only goal is to finish, unless that means injuring myself further.

I’ve heard good things about the Madison Marathon and Elysia and I will be sure to report back our thoughts on the race itself and on how we each did, just like we did with Omaha and Mankato. Have any of you or anyone you know run Madison?

While there, we hope to check out the Green Owl Café as well, because it’s an all-vegetarian restaurant and you know we like to eat! Unfortunately they’ll only be open until 2 that day, but hopefully we can make it. Does anyone else have any suggestions of places that we can go while there? We’ve been there several times but have yet to really try anything.

With the marathon coming up, I’ve been trying to hydrate like crazy and eat things that will prepare my body for the endurance that it will need on Sunday. Other than drinking a lot of fluid, you can also hydrate by eating foods with a higher water ratio. Because of this, and because it’s delicious, I bought a watermelon the other day at a local co-op to snack on. Not only does watermelon provide hydration, it also contains lycopene (the popular carotenoid famous in tomatoes), aka cancer-fighting antioxidant properties. It’s great for fighting inflammation too!

While watermelon is delicious on its own, I decided to amp up the flavor of my morning yogurt with this treat. Combing the yogurt with tofu, watermelon and protein powder gave me a great start to my day, along with the addition of chia seeds. For this recipe I used Vanilla Sunwarrior Warrior Blend Protein Powder as I’ve found that I enjoy it the most out of powders I’ve tried.

Powered-Up Summer Yogurt
[Serves 1]

  • 154 grams Watermelon (a little over 1 cup)
  • 3 oz./one serving Mori-Nu Silken Lite Tofu
  • ½ cup Unsweetened Plain Soy Yogurt (or your favorite alternative)
  • 1.5 Tbsp. Chia Seeds
  • ½ tsp. Vanilla Powder, Paste or extract
  • 1/4 tsp. Salt
  • Splash of orange juice or lemon juice (or to taste/optional)
  • ½ banana, frozen (optional)
  • ½ scoop Vanilla Protein Powder
  • Stevia, to taste (I didn’t use much but it depends on how sweet your watermelon is)

– Combine ingredients up to the banana (not including it) in a food processor and blend until smooth (the chia seeds did not blend but it created a tapioca-like effect). Let sit for a couple of hours or overnight for a thicker texture. I left mine in my food processor and put it in the fridge overnight.

– Right before you eat it, blend in the banana and protein powder and add sweetener, if desired.

– Stir in more chopped banana or some Ezekiel Flax Cereal for added texture and taste!

Do you have any Spring marathons or events planned?

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Forbidden Rice

Forbidden, or black rice, is full of antioxidants and is much better for you than white rice! It is a good source of iron and fiber, as well as the antioxidants, anthocyanins (cancer fighters). To learn more, follow this link for more in depth info from CNN. As the article states, this rice is a bit chewier or has more ‘bite’ to it than white rice that many people are used to, but I really like the texture and you can’t beat the nutritional stats as far as rice is concerned. The author also talks about grinding the rice into a powder and adding it to other dishes, which I plan on trying as well. Have any of you experimented with this grain? What did you make?

Last Friday night we went to our friends Drew and Laura’s house for dinner. They made us delicious veggie kabobs on the grill and I was in charge of bringing a side dish, so I made up the following rice dish to bring along.  Feel free to add more pineapple if you like a lot of it, as it really adds to the dish.

 Antioxidant-Rich Forbidden Rice

  • 1 cup Forbidden Rice
  • 1 ¼ cup water or vegetable broth
  • 1 tsp. Oil
  • 1 ½ cup chopped Red Onion
  • 1 ½ cup Chopped Sweet Potato
  • 1 ½ cup Chopped Yellow Bell Pepper
  • 1 Tbsp. minced Garlic
  • 1 cup Shelled Edamame
  • ½ cup canned pineapple with juice
  • ¾ tsp. Ground Cumin
  • ¼ cup Lime Juice
  • Salt, to taste

– Rinse the rice until the water runs clear.

– Place the rice and water/broth in a pot with a tight-fitting lid and bring to a boil.

– Reduce heat and simmer for about 30 minutes, or until the liquid is absorbed. Then let sit with the heat off for 10 minutes.

– Meanwhile, sauté the onions for about 5 minutes. Sprinkle them with salt, then add the sweet potato and garlic and continue to sauté until the sweet potato begins to soften. Add the bell pepper and cumin.

-Once the rice has cooked and the bell pepper is just beginning to cook (still a little crunchy!), add the rice and edamame to the veggies.

– Stir in the Pineapple, juices and salt, to taste, just before serving.

The green edamame really popped in this dish!