Mobile Minutes: Summer Plans


Already, I’ll confess, I’m counting down the days until summer vacation begins. It’s not that I don’t love the children, or that I’m sick of school, it’s just this whole ‘teaching thing’ caught me off guard and I’ve struggled to appropriately acclimate to the environment. Continue reading

Mobile Minutes: Out Cold


I’m still learning how to recognize physical exhaustion while training. There’s such a huge difference between running with energy and running on empty.

Felt heavy in the legs during training this afternoon, after a smooth 5K yesterday this sadly makes sense.

Fell asleep at Starbucks waiting for Darco later…
Fell asleep heading home after Darco got off work…

It’s a good thing this is a light wweekeek heading into a racing weekend.

-D-

Mobile Minutes: Quinoa & Black Beans


I was trying to figure out what to cook this evening, and I found a fun recipe involving quinoa and black beans (two of my favorite foods).

What’s the odds that I’d actually have all the ingredients without going to the store?

Yes, God is good.

Complete proteins are a huge part of the repair process for the body. Today was a rest day for me, a chance for me to hydrate and get off my legs. It’s also a chance to cook up a massive meal since my night is free.

Here we go…

I sauted onions and garlic in coconut oil, afterwards I added quinoa and vegetable broth to the sauce pan and let it simmer. At this moment I added cumin and cayenne pepper. Quinoa cooked for fifteen minutes, afterwards I added frozen corn and let it simmer again for five minutes. Finally I added rinsed black beans and cilantro.
Done. Deal.

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Huge, huge serving and very filling. It’s gluten free, vegetarian, and in this case was organic. Total prep and cook time took about an hour.

Total cost of this dish is in the $6-$8 range due to pending quinoa pricepricess.

-D-