Chia Smoothie & Tahini Stir Fry

I’m feeling much more relaxed now after a crazy week at work, too bad the weekend is almost over. I’m also feeling a little lazy today after a hard 10-mile run yesterday as part of my half marathon training, the weather was nice – but windy and very muddy after 4 days of down pouring rain. By mile 6, I was feeling pretty wiped and pep-talking myself to keep going! Good news for me is that the half is less than two weeks away and I can start throttling back my running after and try some new workouts. As much as I enjoy running, long runs are hard to stuff in one weekends lately and I’ve been paranoid about trying new workouts at the gym not wanting to hurt or stress anything before the race!

Lately I’ve been enjoying smoothies in a Blender Bottle, which is a snazzy 28 oz. bottle with a mixing wire ball to shake around and keep smoothies blended.

Yet is still simple to clean if your  rinse it soon after use.

It’s been perfect for adding whole chia seeds to my smoothies to turn them into more filling, pudding-like breakfasts and the bottle does a great job of letting me shake the seeds into the smoothie during the drive to work and have them nicely mixed in and gelled by the time I’m ready to enjoy it at my desk.

It makes the smoothie more filling for me and a fun way to change it up.

Today I desperately need to grocery shop, I’ve been putting it off during a busy week at work and didn’t feel like it yesterday after my long run. So I ended up raiding some kale, chard, and spinach from our garden for juicing and to make a quick dinner.

The juice contained chard, some kale, a small chunk of ginger, the last little but of jicama I had in the fridge, and two carrots.

And it was delicious, slightly sweet while not being too sweet, but not bitter or earthy either.

Dinner was a little more strange, I had one package of tempeh left in the fridge to use up and stir fried it in strips with kale and the last little bit of frozen corn I had left in the freezer. I used soy sauce, tahini, and ginger for the sauce – like I said, strange. :-)

But it actually came out very good for a fast stir fry, the tahini added a tang and creaminess to the savory soy sauce and the texture from the corn was great in it.

I also really liked that it made a simple and fast dinner because I was ready to crash in front of a movie with two cuddly chihuahuas.