I usually plan my long runs for Sunday. However, Sunday was bad weather and I was feeling equivalent. So, I saved the 10 miles for Monday and I am so glad I did! It was an unbelievably gorgeous day! I even had time to stalk my favorite beach home….I may or may not have trespassed into the backyard to scope out the infinity pool and exterior design of the back of the house. Shhhh! Don’t tell anyone! I could tell that no one was there because the hurricane proof covers were up on all windows and doors. If you live in Wilmington and enjoy contemporary architecture, drive by the house. It’s 2616 N Lumina Ave, almost at the end.
Do you run the same path regularly or do you like to switch it up? Where is your favorite place to run?
Last night’s dinner was a thrown together meal that I came up with while at the grocery store. Quinoa and Veggies! I must say, it turned out quite tasty and I would definitely recommend it. I used:
1 small diced onion, 1/2 large red bell pepper, 5-6 asparagus stalks, 5 mushrooms, 1 tsp dried oregano, 1 tbl butter, 1 clove minced garlic, 1/2c quinoa cooked in 1c low sodium vegetable stock.
First, roast the asparagus in the oven for about 10-15min @ 350. Meanwhile, cook the garlic in 1 tablespoon butter until fragrant. Add the diced onions and saute until cooked thoroughly. Meanwhile, cook the quinoa in vegetable stock. When the asparagus is done, cut into pieces. Add the mushrooms, bell pepper, oregano, and asparagus to the onion/garlic mixture and cook until heated. When the quinoa is done, add it to the pan of veggies. Add salt (go easy) and pepper to taste. Serves 2!