Wednesday, June 12, 2013

What To Eat Wednesday

Miles yesterday: 4.51 miles, warm up, 3 miles under marathon pace, cool down
Miles in 2013: 465.57 miles

With all our traveling and running in the past few weeks, we have been eating a bunch. None of it has been terribly unhealthy, but there has definitely been a lot of it. Naples has a ton of great restaurants but we never get Indian food, and how can one say no to Malaysian food?? Plus it is all a base for marathon training, right? 

The best raw, vegan Pad Thai ever 

In all the packing, unpacking, beer running, and rushing around, I found no time for cooking. The up side is that I discovered 2 super easy, super quick dinners that got rave reviews. Larry is already asking to make the first recipe again this week. (I'm lazy, we are totally making it again)

Barbecue Chickpea Pizza

1 c of your barbecue sauce (Hello, Sweet Baby Ray's) + extra for drizzling
8 oz freshly shredded Gouda 
pizza dough (We love Publix pizza dough - if you have a good whole wheat version, send it to me!)
1 can chickpeas, drained and rinsed

  • Preheat oven to 400 degrees
  • Spread a handful on cornmeal on tinfoil lined cookie sheet. 
  • Spread the pizza dough to desired thickness and place on cornmeal.
  • Top dough with barbecue sauce, chickpeas, and Gouda. (I added extra sauce because there are few things on earth I love more than BBQ sauce)
  • Cook for 10-15 minutes and serve.

(Recipe from Eat, Live, Run. She made hers smothered with caramelized onions. The thought of a bunch of onions on my pizza makes me want to die, so none here. Your pizza is up to you!) Who knew that those 5 ingredients would actually go together?

The second recipe is just something I saw in passing on Pinterest. It also is fueling my latest obsession with beets. Seriously. They are so good. How did I live 30 long years without knowing this?!

Beet, Arugula, & Goat Cheese Sandwich (Serves two)

4 slices grainy bread
3-5 oz goat cheese
2 medium sized beets, roasted
2 handfuls arugula
balsamic vinegar glaze
  • Preheat oven to 375 degrees
  • Wrap beets in tinfoil and cook for 1 hour and 30-40 minutes
  • Remove from oven, remove skins, and thinly slice beets.
  • Coat the top of a griddle or skillet with a light spray of cooking spray. 
  • Assemble sandwiches. Small amount of goat cheese on each piece of bread topped with a small amount of arugula and slices of beets. Drizzle a bit of balsamic glaze on top before placing the bread on top.
  • Place on griddle and cook until bread is toasty and cheese is melted. 

We ate ours with kale chips. On paper plates. We keep it classy. Obvi. 

Today is officially day 3 of marathon training. Technically my specific training plan has the first three days as rest days, but I wanted to get in a few miles yesterday and today. Tomorrow we get down to business. This is absolutely perfect time because we are going to see Spirit of the Marathon II tonight with a group of running friends. Even the trailer gets me excited about training. 

Happy hump day!