My marathon training has definitely been an adventure. If it is not one thing it seems to be another thing going on and my plans just have disappeared. I’m trying my best but it seems as though time is just slipping away. Then again maybe it is just because i’m a grown up now and time moves fast the older you get. There is one thing that is not getting past me while i’m training, it is my nutrition. I am doing my best to eat as healthy as I can. It’s easy to say, well I just burned XXX calories I can eat whatever I want but in the end it catches up to you. I don’t know about you but when I eat like crap I can tell in my run. I will never be the girl that can eat whatever without it affecting me in some way or form. Thankfully I have an arsenal recipes that I can turn to like Simple Black Bean and Sweet Potato Salad.
This recipe is very simple to make and the flavors all go very well together. It is a favorite of mine to have during the week to have for lunch. Even my homeschooling 13 year old likes it. The recipe is also vegan and gluten free making it a healthy option that many can enjoy. You simply roast some diced sweet potatoes and then when they are done throw in a bowl with onion, black beans, cilantro and toss with some lime juice and olive oil and some salt and pepper. Can it get any easier? This recipe takes about 45 minutes to make and the majority of that time is waiting on the sweet potato to roast.
So there you go one of the many ways I try to eat healthy while training for my first marathon, Simple Black Bean and Sweet Potato Salad. It is simple easy and best of all tasty. Plus you are getting a healthy dose of carbs to fuel your run and protein and antioxidants that help with muscle recovery.
What do you eat while you are training?
One of my favorite things to eat are strawberries and growing up I have memories of picking strawberries that my family grew in our back yard and going strawberry picking with friends. Spending my teens in Florida I was well aware of strawberry season and the Strawberry Festival in Plant City. I can remember my grandmother buying a huge flat of strawberries and eating strawberry shortcake. There is just something about in season fresh strawberries. Living in El Paso our strawberries came from Mexico and California where the growing season is year round. While delicious the berries taste and even look different. Living back on the east coast I get excited when I see Florida berries in the grocery store during winter months. Plus it is a reminder that the North Carolina strawberry season will be here soon.
One of my favorite things to make with strawberries is a simple spinach and strawberry salad. It is easy to put together and takes minutes to make. The honey balsamic dressing compliments the spinach and strawberries well. It is fresh, tasty and filling. If you want to you could add some gorgonzola or goat cheese but I prefer the salad without it. I usually eat this spinach and strawberry salad for a quick lunch but have made it for dinner adding a chicken breast.
Spinach and Strawberry Salad
Country Girl Gourmet
- 1 bunch fresh spinach (I use organic baby spinach)
- 1 cup sliced fresh strawberries
- ½ cup raw pecans
- ¼ cup balsamic vinegar
- 2 tablespoons honey
- ½ cup olive oil
- salt and ground black pepper to taste
- Combine the spinach, strawberries and pecans in a large bowl.
- Stir the balsamic vinegar and honey together in a bowl; slowly stream the olive oil into the mixture while whisking continuously. Season with salt and pepper. Drizzle the dressing over the salad just before serving.
adapted from Allrecipes.com
It is summertime and one thing that means is simple meals and there is nothing better than salad. I try to keep either salad ingredients if not some sort of salad in my fridge at all times. Pasta salads are a quick go to and are great for light filling meals. My Super Easy Pasta Salad definitely fits the bill. It has a great balance of pasta, meat, veggies and cheese. How can you go wrong when there is cheese involved?
My Super Easy Pasta Salad is an extremely easy to make pasta salad. I cannot even begin to tell you how many times I have made it over the years. It is always a huge hit at potlucks and i’m always asked for the recipe. When I tell people the recipe they are always shocked at how easy and good this recipe is. Sure, you could make your own dressing but this recipe uses store bought for the easy factor.
Make it for yourself and see how good it is!
Super Easy Pasta Salad
- 2 13oz bags frozen tortelenni (cooked per package directions)
- 16oz diced ham
- 1 red pepper, diced
- 1 small red onion, diced
- 1 cup tomatoes (diced roma’s or halved grape tomatoes)
- 6oz baby spinach
- 16oz whole milk mozzarella, diced
- 2.25oz can sliced black olives
- 14oz bottle Zesty Italian salad dressing (I typically use Kraft)
- Shredded Parmesan cheese to garnish
- Combine all ingredients except salad dressing.
- Add enough dressing to coat. Somedays I use the whole bottle, others almost the whole bottle.
- Garnish with shredded Parmesan.