I don't know about everyone else, but I love getting stuff in the mail. A letter, a card, even something I ordered myself and I know is coming. Today, my new water bottle came! After my last round of half marathon training, I did a lot of reading and quickly realized that it is a really bad idea to run for 10 or 12 miles, in the summer, with no fluid intake. I'm obviously a moron for ever thinking that this was a wise idea. Anyway, I do not intend to make that mistake again. I was not psyched on the idea of water drops, since I would be paranoid of someone taking my water or messing with it, and the idea of wearing a fuel belt just did not seem appealing. So I went ahead and bought a handheld water bottle - the Nathan Quickdraw Plus. I had heard good things about Nathan products and the price was right, so I'm really hoping this works out. I'm sure it will take a bit of getting used to, but it will be invaluable on long runs, especially in the heat. The little zipper compartment will be great for a gel or Shot Bloks, too.
On a similar note, I got my first outdoor run in many weeks in today! The weather has been gorgeous these past few days, and I hadn't gotten outside too much. I knew I would be kicking myself if I didn't get out today, so I'm really glad I did. Come on springtime/daylight savings time!
In the interest of time tonight, I whipped up a quick salad. Quinoa is a superstar grain, packing loads of protein, folate, and important minerals like manganese and magnesium. I simply cooked the quinoa and tossed it with veggies that were languishing in my refrigerator and a homemade vinaigrette. This is another one of those salads where creativity is encouraged; almost any veggie will do!
Quick Quinoa Salad
-1 cup dry quinoa, cooked
-1 bell pepper, small diced
-1/4 onion, small diced
-half a cucumber, seeded and small diced
-1 large carrot, peeled and small diced
-3 tbsp parsley, chopped
-half a medium tomato, chopped
-1/2 tsp garlic powder
-1/2 tsp dried basil
-salt and pepper
-3 tbsp red wine vinegar
-4 tbsp olive oil
-Combine the veggies in a large bowl. Add the cooked quinoa, after it has cooled for 10 minutes or so.
-In a blender, combine the tomato, spices, vinegar, and oil. Blend until smooth.
-Add the vinaigrette to the quinoa and veggies, and toss to coat completely. Serve immediately, or store in the refrigerator for a few days.