I’ll be the first to admit that I enjoy junk food. I love Mexican food and indulge in some McDonald’s dollar menu items. I also love beer! Those things are convenient and inexpensive. I can see how someone who is constantly busy and can’t cook can live off of junk food.
I noticed that I was sliding my way into becoming one of THOSE people so I made it a point to at least have a healthy breakfast and a healthy dinner. I mostly run in the afternoon and since I can’t stomach too much food pre-run, lunch would be optional.
For breakfast I mostly eat oatmeal or granola with some kind of fresh juice. I try all sorts of juice/vegetable combinations. So far my favorites are: carrot and apple; cucumber, apple, and lemon; and carrot and beets. I feel that the grains and juice fill me up enough but doesn’t make me feel stuffed. Pre-run I usually eat a banana with some kind of sugar drink (Tang or Gatorade) and this is enough to get me through an hour of running. Anything more than an hour and I take a Clif Shot every half an hour.
Dinner prep for me is time consuming because I like to cook whole foods. An example of whole food cooking is when I cook beans. I use dried beans and make my own broth to cook them in. Most of the dishes I’ve been cooking have been mostly vegetarian. I guess I’m preparing for my move to Indianapolis and my vegetarian girlfriend:-) I’ve chosen to cook mostly stews and soups because these type of foods store easily and can last a few days. Good for popping in the microwave for a quick snack – I LOVE to snack! Below are a couple of recipes.
It’s hard to say my diet has helped in my running because I’ve had some pretty challenging runs that were the result of a combination of bad weather and poor hydration. There hasn’t been a consistency in those things to gauge the improvement of my running since being more mindful of what I’ve been putting in my body. If anything, I feel better knowing I’ve eaten something healthy. Yes, I still sneak in some King Taco, McD’s, sliders, and fried junk – just not as much.
Southwestern Black-eyed Peas Salad
1 cup dried black-eyed peas
1 large bell pepper
1/2 white onion
1/4 cup green onions
1/2 bunch cilantro
2 tablespoons lemon juice
2 tablespoons olive oil
2 teaspoons honey
Soak dried peas in at least 3 cups of cold water for one hour. Boil 6 cups of water. Before adding peas into boiling water, rinse with fresh water 4 times. Boil for one hour or until beans are tender, but not mushy. Take off of heat and rinse with cold water to stop cooking process. Set aside.
Cube cucumber and bell pepper. Chop onion, green onion, and cilantro.
In a large bowl, mix all ingredients before adding vinaigrette.
Whisk olive oil, lemon juice, and honey. Mix into the salad mixture. Add salt and pepper to taste.
Again, measurements are estimates. Lightly saute onions and garlic in one teaspoon of olive oil until onions are translucent. Add zucchini, spinach, basil, and oregano. Cook until spinach are wilted down. Add tomato, salt, and pepper to taste. Cook until tomato is heated through. Take off heat and set aside in a plate. Using the same pan scramble eggs in one teaspoon of olive oil. Flip when the egg is somewhat firm, but not completely cooked through. After turning over add vegetable mixture and fold egg over in half. Add cheese if you like (support Oregon dairy farmers and use Tillamook sharp cheddar).