So I’m on week 4 out of 12 of my 1/2 marathon training. Don’t take this the wrong way, but I’ve always wondered why most people who run all the time are not always skinny. Well now I know. I have never been so hungry in my life (well besides my pregnancies). I’ve been running about 14 miles total per week which may not sound a lot…but for someone who usually runs about 3 miles a week, it is! This is on top of my regular workouts (cardio/weights/yoga/tennis) but for some reason running makes me way hungrier ! Anyone else have this problem ??
Anywho, I made this amazing lentil salad recipe that is perfect for my run days…it is so filling…yet super healthy too. I’ve already made 2 batches this week (and haven’t shared!). I first tried it at my friend Louise’s house…she served it with grilled salmon and steamed baby bok choy…delish ! It is so easy to make too.
Lentil Salad recipe
1 cup of lentils
1 bay leaf
2 roma tomatoes, diced
1 green onion sliced
A handful of Flat leaf parsley, chopped
1 bell pepper, diced
Grapeseed oil (i used olive oil)
The juice of a lemon with a little zest
A splash of white vinegar (i used apple cider vinegar)
1 shallot, diced
A little Dijon mustard
1 T honey or agave syrup
Bring water to a boil and add lentils, bay leaf, and a splash of oil. Let lentils stand in hot water for 30 minutes. Drain and let cool for another 30 minutes.
In a large bowl, whisk together oil, lemon juice and zest, vinegar, shallot, Dijon mustard, and honey/agave. Add chopped tomatoes, parsley, green onion, and bell pepper.
Remove the bay leaf and add the lentils to the mixture. Put in fridge and chill for a couple of hours or more. Serve cold.
For a mediterranean option, add artichokes and feta cheese and cut the mustard and sweetener out.
Yum ! Going to have some now – Jenn