While training for my first half marathon and getting into more distance running, I noticed hip and ankle pains that caused me to analyze my running shoes and find significantly more wearing on the outer edges of the soles. After lots of research, I decided I’m an over-pronator and tried Asics GEL-Kinetic 3s for my next pair. 8 months later, another half marathon, marathon relay and lots of running in between, I’m still very happy with the shoes.
Unlike my last pair, the soles on these are wearing evenly and I’m not noticing the pain problems I was having.
But it’s time to retire them since I killed them with a lot of rugged terrain running, I really started noticing the support breaking down on the last few runs. So I replaced them with the exact same shoe in a different color.
Not too adventurous, but the shoe just works so well for me – why not? And I was giddy to break them in with an evening run. But summer runs are tricky here, I usually end up running at 8 PM or later when temps are finally below 100 degrees. But that means I need dinner before the run. I’ve learned that some foods just aren’t good pre-run meals – heavy squashes, potatoes, hearty broccoli and cauliflower dishes, etc. Quinoa is a great pre-run food for me, usually easy on the stomach and provides fast energy and protein. I was craving tabouleh-like cooked quinoa dish with veggies mixed in and got all experimental in the kitchen.
Tangy Protein Quinoa
- 3/4 cup quinoa
- 1/4 cup textured vegetable protein
- 2 cups veggie broth
- 1/2 tsp. salt
- 1 tbsp. olive oil
- juice of 1/2 lemon
- 1 medium zucchini, shredded
- 1 carrot, shredded
- 2 green onions, chopped
- 1/4 cup fresh minced parsley
Place veggie broth, olive oil, quinoa, and textured vegetable protein into a medium soup pot and bring to a boil. Cover and simmer for 20 minutes. Remove from heat and stir the rest of the ingredients into the pot and serve. Makes 2-4 servings.
It was fun breaking out the grater, I haven’t used it in months. And I managed not to grate my fingers!
The veggies and herbs added nice colors, texture, and flavor – I just love the flavor of fresh parsley compared to dried.
The dish had a hearty and rich texture thanks to the vegetable protein and olive oil, but a slight tang from the lemon juice. The grated veggies didn’t add bulk to this light, summer side and it worked out very well for a pre-run meal.
What’s your favorite pre-run or workout meal?