Tuesday, February 4, 2014

Abbreviated workouts and New Caesar Salad Recipe

Miles today: 5x 600s, 4.21 miles total, 190 squats
Miles in 2014: 124.1 miles

5 outta 8 ain't bad. But it ain't great either. I ran out of time this morning at the gym and couldn't finish my whole workout. It was a little bit of a struggle from beginning to abbreviated end, but I am SO glad I forced myself out of bed to do it. The whole day will be a little bit better because of it.

Last night a posted a picture of an incredible caesar salad for meatless Monday. It was a little lie, because I totally made that last week. The whole recipe came to be when I was rushing through the grocery and picked up mustard greens instead of kale. Never even noticed until Larry said the kale looked funny. Oops.

I figured we would make due and started looking for mustard greens recipes. Luckily Vegetarian Times had this gem, a vegan caesar with tofu. We were out of tofu, so I added in some crispy, crunchy chickpeas for the win. The mustard greens add this bite to the salad that is so delicious, plus the dressing is so easy and flavorful. Definitely getting thrown into the week day dinner rotation!

Mustard Greens Caesar Salad with Roasted Chickpeas

1 can chickpeas, rinsed and dried
1 large bunch mustard greens, rinsed and chopped
2 heaping tbs capers
2 cloves garlic, chopped
2 heaping tbs nutritional yeast
1 1/2 heaping tsp dijon
1/4 c tahini
1/3 c fresh lemon juice
1/4 tsp salt
salt and pepper to taste

Preheat over to 425 degrees. Spread chickpeas on a lightly greased cookie tray and sprinkle with salt and pepper. Toss to coat and cook for 15 minutes.
Remove from oven, toss again, and return to oven for another 10 minutes, or until crisp.
While the chickpeas are cooking, place capers, garlic, nutritional yeast, mustard, tahini, lemon juice, and salt into a blender. (I used our magic bullet) Blend until creamy and smooth. Add salt and pepper if needed.
In a large bowl, toss greens with half of dressing. Add more if needed.
You can allow this to sit for 30 minutes- 2 hours, but we ate ours immediately. Top with roasted chickpeas and serve.

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