The summer heat is causing a bit of running burnout for me. That’s pretty typical in June and July here, even running on a treadmill in an air conditioned gym is draining when it’s 100 degrees outside. And Sunday outdoor runs have just seemed sluggish and slower reminding me I need to start getting out before 8 am now. It’s a good thing I won’t need to rev up half marathon and marathon training until August and can enjoy mixing other cross training in with my running. But sluggish heat runs can boast endurance also which will be good when I do have to start increasing my miles again late summer.
I caught a post on Facebook last week from Hampton Creek about a limited run of Just Cookies showing up at select Targets last weekend and checked our local, smaller Target for giggles while shopping Sunday not actually expecting to find them. But I did!
And bought one of each flavor. I know, so weak. They’re individually wrapped cookies that are super soft and chewy.
And loaded with chocolate – oh my, I can’t remember the last time I’ve had a cookie this awesome!
They’re tasty and not overly sweet, but have a playful rich, savory flavor in the chocolate. Perfect serving size for a chocolate craving here and there too.
But you know I’m more of a salad and smoothies girl, and created a new dressing for an interesting meal salad. This is kind of a warming fall themed dressing with fresh rosemary. But also bright and tangy with carrots, garlic, and fresh lemon juice.
Carrot Rosemary Dressing
- 2 carrots, chopped
- 1 sprig fresh rosemary
- 2 tbsp. tahini
- Juice of 1 lemon
- 1 clove of raw garlic
- 1 tbsp. tamari
- ¼ cup water, as needed
- salt and pepper to taste.
Place all ingredients into a blender and blend to a smooth and creamy texture. Serve and enjoy! Makes 2-4 servings.
I coated a unique salad of pinto beans, greens, chopped apple, and peas. I know, but I was getting creative with what fresh ingredients we had.
The dressing has a warming and bright rosemary flavor and great texture for coating for being oil free.