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.
Do you have any races coming up??