The Runner's Kitchen

Wednesday a.m. update: Just went for my first run in nearly two weeks!! Felt ok, no pain, but a little tight. After so many monthes of injury I am just so NERVOUS about my leg. For the first few minutes that I was running I just kept saying to my hamstring/IT band “please don’t hurt…please don’t hurt”. I ran for 20 minutes, walked for 10, and then stretched/foam rolled. Going for a check with the doc this evening. Stay tuned!

Rewind to Tuesday…Breakfast was a banana, Fage 2% greek yogurt, and a Nature Valley peanut butter granola bar. I’ve gotten into the bad habit of eating breakfast very late (after 10:30am!). I know that I shouldn’t wait 3 hours after waking up to eat, but my stomach always feels a little off in the morning…Maybe I’ll have to experiment with a liquid breakfast!

I be-bopped over to the gym (word inspiration from Holly!) and pedaled away for 45 minutes on the elliptical. After a little bit o’ stretching, it was time for food! After a few days off from the office cafe, I was finally able to have my favorite salad again!

• romaine, mixed greens, red onion, mushroom, carrots
• 1/4 cup chickpeas
• 1/4 cup feta cheese
• Tbs balsamic vinaigrette
• whole grain croutons
• bit of mixed grain and dried cranberry salad
• bit roasted eggplant

My afternoon was go-go-go, so my 4pm snack ended up being a luna bar. I try not to have two bars in one day (had that granola bar for brekkie), but sometimes it happens. Mmm, I love cookies and cream lunabars!

After work I power-walked to the library (seriously…it closed at 6pm and I didn’t leave my office until 5:42pm) and picked up a book that was on reserve. Mission accomplished! Then I headed on over to Whole Foods to pick up some dinner ingredients. I picked up a lot of goodies, but luckily due to my love for coupons and sales the wallet damage wasn’t too bad! Check out the new Whole Foods money saving flyer!

• 1 lb organic chicken breast
• 1 Oikos greek yogurt, 2 Fage greek yogurts
• 2 lbs cherries
• large bunch of basil
• bunch of chives
• 2 Granny Smith apples
• 2 limes
• ball of locally-made fresh mozzarella (swoon…)
• loaf of organic “seeduction” bread
• 2 lara bars

Nate selected tonight’s dinner creation – Chicken Apple Basil Salad! The dish was based on a Real Simple recipe, but obviously I had to make some tweaks!

Ingredients

• 1 lb boneless, skinless chicken breast
• 2 Granny Smith apples, diced
• 1 small bunch chives, finely sliced
• 1 small bunch basil, roughly chopped
• Juice of two small limes
• 2 Tbs brown sugar
• 1 Tbs rice vinegar
• 4 tsp salt
• 1 tsp pepper

Directions

• Place chicken in shallow pan, add water until chicken is just covered
• Add 3 tsp salt and 1/2 tsp pepper and simmer chicken until no pink remains (~8 minutes)
• Meanwhile combine lime juice, brown sugar, vinegar, remaining salt, and pepper in a bowl
• Add apples and chives to lime juice mixture
• After chicken is done cooking, add to bowl of ice water for 5 minutes, once cool, pat dry and cube
• Add chicken and basil to the rest of the ingredients
• Refrigerate for about 20 minutes and then enjoy!

I had two big bowls of this! Nate remarked that it seemed like very “clean-burning fuel” for the body. The lean proteins, veggies, fruits, and antioxidant-rich herbs are great fuel for summer running!

On the side I enjoyed two slices of Whole Foods organic “seeduction” bread with buttah. Fresh bread + buttah = nothin’ better

For dessert I had a piece of leftover cake (from Saturday’s party!) – dark chocolate cake with coconut icing. Mmmm….I gave Nate a few bites, but I mostly tackled the whole piece solo. I love cake!

It’s going to hit 90 degrees in NYC today, check out these tips on staying hydrated!

Question: What’s your favorite tip for staying cool while exercising in the heat? I’ve been known to split long runs – half outside in the heat, half inside on a treadmill.