I packed in quite a bit in two days!
Saturday morning I headed out for a five mile run. It was a grey morning, nice and cool and I felt strong. After the run I had my monthly massage appointment and tacked on a facial for good measure. Post spa, my husband and I went out for lunch at Harry’s Burrito’s where we both can eat the way we like (he’s an omni and I enjoy the numerous vegan options on the menu). After lunch I had to hunker down and get some reading and homework done for a course I’m taking.
Once my assignments were complete I decided to try my hand at red beans in the rice cooker and had this awesome dish of red beans and spinach, over brown rice, with raw onion and avocado.
It was a perfect carbo-load meal!
Sunday morning I enjoyed a bowl of steel-cut oats with banana and headed out for an 11 mile run. I brought along two medjool dates stuffed with cacao nibs and Himalayan salt. What perfect fuel! I had some serious giddy-up in those last few miles.
After a quick pumpkin smoothie (thanks, again, to Gena at Choosing Raw for the inspiration) and a shower my husband and I were off to Target and Whole Foods. When I got home I knew it was time to cook now or regret it for the rest of the week.
I tried my hand at quinoa in the rice cooker
So fluffy, so perfect, so easy!
I then tried millet in the rice cooker. I toasted the millet in the skillet for a few minutes and added vegetable stock and earth balance to the rice cooker.
Another winner! The nutty flavor is delicious.
While the rice cooker was working hard, I was also trying a new soup recipe from Lindsay at Cook.Vegan.Lover. She’s working on a soup cookbook and I’m a lucky recipe tester! Here’s Lindsay’s Sweet and Spicy Squash Soup:
Oh, baby, this soup is goooooood!
So, after all of that cooking, what did I have for dinner? A cup of Lindsay’s soup and Gardein BBQ Pulled Shreds, of course! (I found them at Whole Foods and couldn’t resist after reading so much about Gardein.)
I toasted two pieces of spelt toast and microwaved the Gardein strips. I added onion, pickle and yellow mustard to the sandwich and some fig to the cup of soup. Such a tasty meal!
Did you run this weekend? What did you cook?
