Monday, September 8, 2014

Weekend update: day 6 and 7


Today was a long run day for me.  I’ve been running 10 miles on Saturday mornings.  The last few Saturdays I’ve run 9 miles, then dropped by the house to pick Greg up for the final mile and his presence inspires me to make that final push at the end.  Well this morning, Greg had to work.  I felt myself tanking at mile 8, so I headed for home just barely making my 9 miles and without my running buddy to make the final push I decided 9 miles was good enough for today. My body was complaining in numerous ways after my long run, so I tried to tune in to what it might be asking for.  Usually I would reach for my gluten free homemade cereal, berries and milk; my go to breakfast, but my stomach was saying no way!  I needed something gentle (banana), something healing (kefir), something with protein (peanut butter), something with caffeine (unsweetened cocoa), and something sweet (honey).  All of that with a sprinkle of cinnamon sounded like the perfect way to get nutrition into my body quickly, deliciously and gently.  Here is my recipe for my recovery drink.

Breakfast:
1-cup kefir
1 ripe banana
3 tbsp cocoa powder
2 tbsp peanut butter
1 tbsp honey
Sprinkle of cinnamon



I don’t have a blender, so I tossed these ingredients in the food processor and refrigerated this drink in a glass while I took my shower and then slowly sipped my recovery drink for breakfast.  Feeling better already!

Lunch: Gluten free cereal, berries and milk ( I missed my regular breakfast, so I had it for lunch…I love being able to do that on the weekend!)

Dinner:Deviled eggs, shrimp cocktail, and ricotta cheese dip with chopped green olives with tortilla chips (Sometimes we like to have appetizers on movie night!) 


Sunday began with our typical visit to the farmer’s market to get the essentials for the week but it was so hot by lunchtime we didn’t want to cook, so we headed to lunch at our favorite sushi spot, Kishi. Things had cooled off by dinner so I tried a recipe for a gluten free pizza

Breakfast: Gluten free cereal, berries and milk
Lunch: Sushi (fish and rice= no gluten)
Dinner: Cauliflower crust pizza


Here is the run down on the pizza
(Don’t call it pizza and you’ll like it better; call it cheesy cauliflower frittata pie, then it is delicious.)

1 head of cauliflower cut into florets (Cooked in boiling water til tender, then mashed)
¼ cup olive oil
1 cup grated mozzarella cheese
2 beaten eggs
salt and pepper to taste


Mix the above ingredients together and spread on a well oiled pizza pan, bake at 350 for 20 minutes.  Top with tomato paste, more mozzarella cheese, and veggies of your choice, I used mushrooms and black olives.  Sprinkle with a little parmesan cheese.  Bake again until cheese melts about 10 minutes. Enjoy!

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