Tuesday, April 9, 2013

I made it just in time

Miles yesterday: 3.0 miles, easy
Miles in 2013: 294.65 miles

Watching the sunset on Monday nights has become part therapy and part calm before the storm of the rest of the week. I'm fairly certain that I need to just stand in the sand, watching the water and sun for my mental health. 

I mentioned yesterday I was sore. That was an understatement. I hobbled around all day. Lesson learned. Heavy lifting, followed by racing = walking around like a 90 year old in my heels at work. Not cute. 

So Monday night I really wanted to do a gentle, slow run to get the blood flowing and help my poor legs feel better faster, but I really did not want to miss catching the last glimpse of the sun. I pathetically ran the one mile to the beach with not a minute to spare. 

Ahhhhhh. It just never gets old.

I ran another two miles before calling it a day. I told myself I was going to stretch and ice, but was too hungry to think straight. Also, not the best time to go to the grocery store, but whatevs. 

For dinner I made the most tastiest vegetarian (vegan even!) salad for dinner. I was a little skeptical at first, but the salad rocked my world then, and again for lunch today. 

Avocado - White Bean Salad (inspired by this recipe at Happy. Healthy. Life.)

1 can white beans
1 ripe avocado, diced
1 large handful chopped, fresh spinach
1 large handful shredded carrot
juice of 1/2 orange
juice of 1 lemon
2 heaping tablespoons of white miso paste
2 heaping tablespoons of nutritional yeast
1 tsp apple cider vinegar
1-2 tablespoons chopped fresh cilantro
a couple dashes of cayenne pepper
salt and pepper taste.

I know there are specific instructions to make this but here is my way:

Put everything in a bowl. Mix together. Mash with potato masher or fork to desired consistency. Eat. 

May not be the most asthetically pleasing salad ever, but it is SO good. I ate mine in a whole wheat pita. 

I felt so healthy that it totally justified the half bag of jelly beans I ate for dessert.