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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Upcoming Races and a Roasted Salad

I really hope that yesterday was our last cold day of the season! I worked at noon so I did my long run starting around 7:30 and I froze. It was about 9F when I woke up and was 17 or so when I finished. Luckily it wasn’t windy but I definitely did not dress warm enough because I actually started getting really cold halfway through my run. You’d think that I would know exactly how to dress since I work at a running store but I thought that it would warm up a little more along my route.

Why am I doing long runs? I have decided that I’m definitely going to run a marathon in May. I think I’m going to run Madison this time but haven’t actually signed up yet. I tend to procrastinate on those things. Has anyone run it before? OR, do you have any other great spring marathons that I should do? I’m open to suggestions.

I did, however, sign up to run the Get Lucky triple 7K on St. Patty’s Day. Runs themed around a holiday are always fun and exciting because you never know what people are going to wear! I don’t know what I’m going to wear! I really don’t own a whole lot of green clothing and don’t think that it would be comfortable running 13.1 with a shamrock headband on…. Maybe I’ll make a shirt. I wish that Elysia could run it with me but I guess I’m flying solo this time around. Are any of you signed up?

All of this spring training has me thinking of warmer weather, which usually means that I tend to eat quick and lighter meals. In fact, sometimes I just crave a giant salad and because both of us are incapable of making something without adding a gazillion little touches to it, my salads are usually never plain. I love to mix in raw and cooked veggies for a little variety, and roasting veggies is usually my favorite way to prepare the because they turn out to have so much flavor!

If you don’t usually like beets, I encourage you to try them roasted. Adding a sprinkle of salt and pepper to them brings out their flavor, and truffle oil is always my favorite addition. Slicing these beets thinly turn them into crispy chips, but you could always cut them into chunks as well if you want them roasted (they will just take a little longer).

Spinach Salad with Roasted Veggies and Truffled Beet Chips

  • 2-3 cups Baby Spinach
  • 1 Medium Carrot
  • 1 cup Cauliflower (cut into large pieces)
  • 1 medium Beet
  • 1 medium Tomato
  • 1/2 cup Beans of Choice
  • Garlic Salt, Pepper, Nutritional Yeast, Italian Spice Blend
  • 1 tsp. Canola Oil
  • 1 tsp. Truffle Oil (black or white)
  • 1-2 tsp. Balsamic Vinegar (I used Raspberry-flavored)

– Preheat oven to 415° F.

– Slice the tomato and beet into thin slices. I used a veggie peeler for the beet and a sharp knife for the tomato. Cut the carrot in half width-wise and then cut it into smaller pieces lengthwise (2-3 times depending on the size of your carrot).

– Spray a foil-lined baking sheet with cooking spray and then spread the tomato slices across it. Sprinkle with a mixture of garlic salt, nutritional yeast, and the Italian Spices.

– In a bowl, add the carrot and cauliflower and toss with the canola oil and salt and pepper to taste. Then arrange these on the baking sheet as well.

– Toss the thinly-sliced beet with truffle oil and a sprinkle of salt and then add them to the baking sheet (you may need more than one). Alternatively, I have a bottle of spray truffle-oil that works well too.

– Roast the veggies in the oven for 20-30 minutes, flipping them halfway through. The beets should become slightly crispy.

– Meanwhile, toss the spinach with the Balsamic Vinegar and salt and pepper, to taste. When the veggies are cooked, add them to the spinach and throw the beans on top, mixing everything together. If you like, enjoy the beet chips by themselves! Also, adding a serving of millet or other grain would make a perfect full meal for dinner.

Thinly-Sliced beets. I may have gotten a little carried away with the veggie peeler...

I topped my salad with pinto beans to add a little protein.

Do you have any races coming up??