This strawberry salad is different and a great option to add to any meal. This weekend I had my Christmas dinner and gift exchange with my closest friends. I volunteered to make a salad and wanted to try something new. Knowing that some of the girls are very picky when it comes to vegetables, I knew this was going to be a challenge. Here’s what I put together for a salad.
A mix of leafy greens, sliced fresh strawberries. Some thinly sliced almonds, sliced black olives and a handfull of chopped red onions. Lots of reduced fat feta cheese gave it a nice touch. I bought two dressings: classic balsamic vinagrette and sugar free rasberry vinagrette. It was a great side to the delicious pasta we were having!
Tonight will be another cold night in Miami. I’m getting ready to go for a run and I’m layering up!! Here’s a pic of one of my favorite pre- run snacks which consists of a large rice cake, almond butter and bananas. Quick and simple but it’s a good combination of carbs and protein for my workout.
Oh yea and did I mention it’s COLD outside!!! Here’s a pic of the weather forecast! Have a great night everyone.
In the last couple of weeks it has been difficult to find the time to make new recipes or even just cook the usual foods. But just because I don’t have the time to prepare food does not mean I forget about eating well. Some quick fixes (like cold cuts) are always handy. Having frozen healthy meals are also helpful for when there’s no time to cook and still want to keep it healthy. When grocery shopping I’m always looking out for new products to try. Last week I found this frozen pizza and it was great. I just had it today for lunch after a morning run with bootcamp and I can also use the carbs for tomorrow’s long run.
If you know of any other healthy quick options please feel free to share! Have a great weekend everyone!
For the past week the temperature here in Miami has really changed. Earlier this week temperatures were as low as in the 30s. Does this mean my training stops beacuse it’s cold outside?? I wish… But no! Being someone that does not enjoy the cold weather as much, it does make it harder for me to get outside and train. The solution to this problem; well, I don’t think about it too much and just layer up and go! Otherwise, I would never leave the house.
During the day (when it’s a sunny day) it feels much nicer to run. I don’t feel as fatigued and I can go for much longer. Last weekend I ran 18 miles including the Key Biscayne bridge twice. I kept it at a steady pace of about 9:06 minutes/mile. I felt great! No pains and even had energy to sprint the last 2 blocks of the run.
During the night, on the other hand, I have more trouble. I feel I have to be aware of my breathing a lot more and I start to cough after a while because of the cold wind. Last Tuesday was the coldest night and I was doing speedwork at the track with my bootcamp class. I had four layers on the top and 2 on the bottom. I wore gloves and wished I had something for my ears I was so cold.
The cold is supposed to continue next week and so will my training, cold or hot; rain or shine! This weekend I will scale back running doing 13 miles. Next weekend I will be doing 20 miles! I am only a month and half away from Marathon time…
1 cup canned pumpkin puree
1/3 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
2 pints (4 cups) frozen low-fat vanilla ice cream, softened
Combine pumpkin, sugar, cinnamon, ginger and nutmeg in a large bowl and mix well. Add ice cream and stir until blended. Spoon the mixture into the cooled pie crust. Freeze until firm, at least 2 hours. Let the pie soften slightly in the refrigerator for 20 to 30 minutes before serving.