Starting Out on a Journey

June seemed to go by very quickly, and it struck me how little I actually ran this month. If you’ve been following for a while, you’ll recall that one of my goals for this year is to run 1,000 miles. As of today, I’ve run 428 miles. I imagined that I would have more mileage at this point in the year, but I’m not worried since I know that I’m going to kick my training into high gear starting tomorrow.

Week 1 should be an easy transition back into heavy training:

Monday: Cross and Strength Training
Tuesday: 3 Miles
Wednesday: 5 Miles
Thursday: Tempo Run, 30 Minutes
Friday: Rest
Saturday: 10 Miles
Sunday: 3 miles
Total Miles (excluding Tempo): 21 miles

In other news, I can’t remember the last time that I cooked an actual meal at home. (Last week was a little crazy, and bowls of pasta with tomato sauce were the way to go most nights.) So, I tried a recipe that I picked up from Eat, Live, Run for a quinoa and black bean salad. I can’t say that I’ve also been my best at eating vegetables lately, so this was exactly what I needed this week. You can check out the full recipe here, but photos of food are never a bad thing.

The salad combines corn, red peppers, red onion, avocado, black beans, grapefruit, and quinoa.  The flavor combination was incredible.

 The vegetables and fruit are the first to go into the bowl for mixing.

 Followed by the quinoa and a lime juice-based dressing.

The salad keeps for about five days in the refrigerator, which is great because the recipe yielded more than I can ever consume in a few days.  Yum!