I’m looking forward to the half marathon in October, but not training during our triple-digit heat this summer. Active.com has some helpful tips for adjusting workouts to deal with the heat. Trying to cram in morning runs before work is not an option for me now having to leave the house at 7AM, I’m just not that much of a morning person to get up early enough to have breakfast, run, shower and get ready for work. That means I’ll be running at 8 PM or later at night, ugh.
Anyway, I tried SunWarrior Vanilla Protein in my smoothie this morning.
It was a sweet treat with the vanilla flavor was and less gritty than hemp protein powder for a smoother smoothie. :-) This one had one scoop SunWarrior Vanilla Protein, 2 carrots, large handful of spinach and frozen mixed berries. Because the SunWarrior is already sweetened with stevia and flavored, throwing together a smoothie was quicker. Usually with hemp protein powder, I add stevia and a flavoring, carob powder or vanilla. The drawback is it’s more expensive than hemp protein powder, almost double the price per serving.
For lunch I served up leftovers of last night’s taco salad in a bowl with chopsticks … of course. :-)
And for dinner I decided to revisit and update a black-eyed peas recipe I tried awhile back using fennel seed, but update it packing in more veggies and making it easier to cook.
Skillet Black Eyed Peas
- 1 cup dried black eyed peas, soaked overnight.
- 2 tbsp. olive oil
- 1 onion, chopped
- 3 cups fresh spinach
- 3 medium tomatoes, chopped
- 2 tsp. pink salt
- 2 tsp. fennel seed
- 2 carrots, chopped
- 2 medium zucchinis, chopped
- 1/2 cup water
Heat oil in medium skillet and caramelize onions until clear. Place tomatoes, carrots, fennel seed, salt and water into a blender and blend until smooth. Add black eyed peas, zucchini, and spinach to skillet and pour tomato mixture over. Simmer on medium/low heat for 25 minutes and enjoy.
The fennel seeds add a sweet licorice flavor to the peas and veggies and it’s makes a simple main or side dish.