I run to think. I run to get exercise. I run to explore. I run to write?
This may sound weird. Unusual. Totally and completely impossible. But trust me when I say I do my best writing while running. In high school, I used to speak Spanish in my head while running hill repeats. A psychologist would probably classify this as a “coping mechanism.” Call it what you want; it kept me amused. I remember one practice particularly well because I was pronouncing the Spanish alphabet over and over in my head. When I decided to switch to English…I stalled. I couldn’t remember how to say the English alphabet!
My mind has ungraded from just saying the alphabet, to constructing full sentences (paragraphs, essays, blog posts!). During an afternoon run over the summer, I developed the perfect thesis for an essay I had to write for literature class.
Lately, my thoughts while running revolve around food (I shouldn’t say lately. Always.). I will meticiulously assemble in my head the ingredients for my next meal, or develop a new recipe. Ooo…this would go well with that…then spice is up with some of this! So, it was while I was running on the treadmill this morning that created my breakfast.
I wanted everything! Crunchy, smooth, sweet, nutty. You name it, I wanted it. If you can’t decide on what to eat, you make a parfait. There are no restrictions to what can and can’t go in a parfait. Your mind is the only limiting factor. Sweet Layers: chopped peaches & kiwi Smooth Layers: Greek Yogurt & cottage cheese Crunchy Layers: Granola and Unsweetened mini wheats Nutty Layers: Sunflower Seed butter
This rocked my socks off! If I thought I could have consumed another one, I would have made it!
I was enjoying eating this so much that I lost track of time and was almost late to my 9:30 am class. At least it would have been for good reason!
My lunch (which actually from yesterday) was dreamed up while roaming the great outdoors at 5am. I was running with my friend Shari. If you are a runner, you know that at some point during a run the topic is going to come around to food. We did not fail in that department! Shari started to describe in great detail a Tabbouleh salad she had made for dinner the day prior. Fresh, juicy vegetables tossed with and chickpeas! Oh me! Lunch had been decided.
I didn’t make a Tabbouleh salad, but I did make a savory alternative that would surely give any Tabbouleh salad a run for its money. All the vegetables were fresh and crisp. The sauce was light and invigorating. Simplicity at it’s greatest. Taste at it’s peak!
For nutritional balance and out of pure desire, I roasted sweet potato wedges to eat on the side. I followed Matt’s (@ The Athlete’s Plate ) recipe which used honey and cinnamon. I loved the additional of honey. They were sweet and colorful additional to my lunch! Do you think I have all the colors of the rainbow?
Chickpea & Vegetable Salad
Salads are best if kept simple. You do not want to mask the flavor of the vegetables. Instead, you want to season the salad with something that lets them show their fresh and flavorful glory! The simply dressing used for this salad provides just enough flavor to make the vegetables dance in your mouth!
1 cup broiled chickpeas 1/4 cup red onion, chopped zucchini, chopped tomatoes, chopped garlic, minced 1 t EVOO 1 t red wine vinegar lemon juice (1/2 lemon)
1. Mix the vegetables and chickpeas in a small bowl. 2. In a another small bowl, stir together the EVOO, red wine vinegar, and lemon juice in a small bowl. 3. Add the dressing to vegetables and toss to coat. 4. Serve over lettuce, a grain, or pasta. 5. Enjoy.
I am now about to get rest. We shall see if my brain can dream up any new recipes throughout the night! When and where do you do your best thinking? Running outdoors seems to stimulate my mind! My thoughts just pour one on top of the other as the miles go by because I am so relaxed.