Unlike most runners, I am a sweaty mess after even a quick 5 mile run in the mornings. It doesn’t matter if I am out in the humid Texas pre-dawn weather, or in an air-conditioned gym. Most mornings I come home looking like I just jumped in the pool. To top it off, I am a very salty sweater, meaning both water and electrolytes are a necessity the rest of the day to get me back to my normal, functioning self.
This smoothie may not look the best (thanks to the pink watermelon and green jalapeno combo), but I promise you it is the perfect refreshing, post-workout drink. It also packs a big afternoon kick to keep you going through the post-lunch slump. With the heat from the jalapeno, hydrating cucumber and watermelon, fizzy kombucha, and added electrolytes, this drink is the perfect pick-me-up to get you through the day.
Spicy Watermelon Cooler
- Add all ingredients in order to a high-speed blender and blend until smooth.
I get a bottle of Kosmic Kombucha in each of my CSA deliveries. The Salty Dog flavor has grapefruit, lemon, and lime juices in it, along with ginger and salt (perfect for post-run hydration). Feel free to substitute any citrus and ginger flavored kombucha of choice.
You could also substitute lemon or lime juice for the electrolyte hydrator. I would suggest a pinch of salt and a splash of OJ as well.
Per Serving: 216 kcal, 42 g carbs, 4 g fat, 6 g protein, 105 mg sodium, 34 g sugar
One of the best things about moving back to Texas was guacamole. And tacos. The Midwest just cannot make either correctly. Thankfully, my cravings adjusted while I was gone, but as soon as I got back, the very first thing I did was get my taco fix.
These veggie-stuffed tacos are warm and filling from the beans and potatoes. They’re light and refreshing from the cucumber salsa and lettuce shells. Topped with creamy avocado or cauliflower queso (recipe tomorrow!), they become over the top. A must make before summer slips away.
Summer Tacos with Cucumber Salsa
- 4 small red potatoes
- 1 tsp chili powder
- 1 T coconut oil
- salt and pepper
- 2 c summer squash
- 1 c purple hull peas, cooked
- 4 c butter lettuce leaves
- 2 tomatoes
- 1 cucumber
- 1/2 jalapeno pepper
- 1/2 a lime, juiced
- 1/2 tsp sea salt
- 1/4 c fresh cilantro
- Preheat oven to 350 and line a baking sheet with parchment paper. Dice potatoes into small pieces and toss with coconut oil, chili powder, salt and pepper. Spread potatoes evenly on baking sheet and roast for 25-30 minutes.
- Rinse peas. Fill a small pot with water and peas and bring to a boil. Reduce heat and simmer for an hour.
- Dice squash into cubes. When potatoes are done, add squash to the baking sheet, folding them into the potatoes. Roast for another 30-35 minutes until all vegetables are browned and slightly crisp on the edges.
- Dice tomatoes and cucumber and combine in a bowl. Finely dice jalapeno and cilantro and add to bowl, along with lime juice and salt. Stir to combine and let sit for flavors to meld.
- When the veggies and peas are finished cooking, let cool slightly, then combine in a large bowl.
- Lay out a few leaves of lettuce on a plate, overlapping pieces as necessary to create small taco cups. Scoop a couple spoonfuls of veggie mixture into each cup. Top with a spoonful of salsa and a few slices of avocado.
Per Serving (Tacos): 254 kcal, 49 g carbs, 4 g fat, 11 g protein, 169 mg sodium, 7 g sugar
Per Serving (Salsa): 24 kcal, 6 g carbs, 0 g fat, 1 g protein, 239 mg sodium, 3 g sugar
We got our first CSA share this week! I was in Dallas for work and when I got home a lovely box was sitting on our doorstep filled with local, organic fruits and veggies.
All I had to do was find a way to make meals out of all this goodness! Since I hadn’t been home to think in advance or create anything myself, I went to a few tried and true blogs for recipes.
1. Okra Gumbo from the PPK
I ate this at a friend’s house and have been wanting to recreate it ever since. And considering this was my first time ever preparing okra, I knew this would be a foolproof way to cook it!
2. Summer Vegetable Lasagna from Daily Garnish
The husband had been asking for lasagna, but I don’t think this variation is what he had in mind. I think the veggies make this even better than traditional lasagna. And much lighter.
3. Roasted Eggplant Baba Ganoush from Daily Garnish
Perfect snack on pita chips!
4. Triple Almond Crumble Bars from Oh She Glows
Instead of cherries, I mixed blackberries with some raspberries and blueberries. The low added sugar and high fat and protein from the nuts made these a terrific pre-run breakfast this weekend.
I made a huge salad with the butter lettuce and cucumbers. And I’ve been enjoying the pears for an afternoon snack. All I have left to make something with is the butternut squash. I’m thinking I’ll roast it up and mix it with some black beans to make an enchilada filling. Can’t go a week without some sort of Mexican dish on the menu!