Unfortunately, not a lot for the first 5 days, I have been resting, laying with the dog, watching way too much TV and going ape-shit crazy. I do have to say the big positive is being waited on hand and foot by the "best husband ever!!"
HOWEVER, I am so used to going, going, going that this is very difficult. Besides reading my book on home-brewing, writing out my list for what I will need when I start my first brew, I also decided to try to figure out what I will be eating during my little "holiday" from working out. 14 hours a week of training down to 0 for a couple weeks means my caloric intake needs to be less (much less) and it needs to come from some quality ingredients!!
My go-to supplements during this time are multi, calcium with D, omega-3, vitamin M (otherwise known as motrin or ibuprofen...), Kombucha (truly believe in this stuff) and Arnica Gel for some topical pain relief.
Here are a couple I was able to do with little effort as I didn't want to over exert myself.
Mixed Beet Chickpea Quinoa Salad
1 red beet
1 golden beet
21 Seasoning Salute (Trader Joe's) or any peppery seasoning
2 handfuls of baby spinach
1/2 can chickpeas
1 cup of quinoa
2 cups of water
Wash beets and cut in small pieces. Toss in some olive oil, sea salt and seasoning and lay on roasting pan.
|best seasoning ever!!!|
Roast for 30 min at 400 degrees.
Let cool on baking pan.
In the meantime, cook quinoa. Use 2 cups of water with 1 cup of rinsed quinoa. Let it come to a boil, then simmer covered for about 20 min.
Once beets are cooled slightly, add quinoa, spinach, chickpeas. Add some balsamic glaze and a little olive oil (you already have some from the roasting). Scoop in a bowl and add some goat cheese (which melts to make it creamy...).
|this was actually an older picture, I added a little tofu to the mix instead of beans|
Awesome and great for left overs as a snack or post recovery food!!!
Fish Tacos with Roasted Veggies
1 large tomato
3 poblano peppers
Slice up and roast at 400 degrees for about 20-30 minutes and take out.
Melinda's mango habanero sauce
Fresh squeezed lime juice
21 Seasoning Salute
Wild-caught halibut or other mild white fish.
Marinate for about 30 minutes covered with plastic wrap. Bake at 350 for about 20-30 minutes or until flaky.
I served this with blue corn tortillas from Whole Foods and some shredded low fat Mexican cheese. I softened the tortillas using some PAM in a pan for about 30 seconds per side. I also served this with some brown rice mix and cilantro from Trader Joes.
2 cups of water
1 cup of quinoa
2 spring onions chopped
1 cup of edamame
1 cup of black beans
Steamed fresh string beans
Island Teriaki sauce from TJ
Cook quinoa (refer to other recipe) or you can use brown rice. Add everything together and a couple tablespoons of teriaki sauce.
Also for a quick dessert, I threw together left over containers of blueberries (yeah Jersey), some Jersey peaches tossed with agave. I then made a topping of crushed thin ginger snaps from (you guessed it...) Trader Joe's, some brown sugar and margarine by cutting it to make little balled crumbs. It was awesome. I threw it in the oven for 25 min at 350 degrees.
I hope to have some new recipes using my Farmer's Market goodies for the next post! AND a new HGRC logo that we have been working on...