After the race on Sunday, we stumbled upon a Farmer’s Market in downtown Annapolis. When there are white tents with fresh produce staring at me, I’m drawn to them! When there are vegetables with bright, beautiful colors, I grab them. Therefore, I walked away with this gorgeous bunch:
How can you resist that gorgeous deep pink/red/magenta hue?! I could not. I’ve never had Swiss Chard (to my knowledge), and I’ve certainly never cooked with it – so, I bought this bunch for $3. To get inspiration with new foods, I browse recipes online until I find a few that I can mold together, creating my own.
Cooking Swiss Chard, Lesson 1: Separate the stems from the leaves!
Red Rosemary Roasted Swiss Chard
1 bunch Red Swiss Chard
Rosemary, Black Pepper
Grated Parmesan Cheese
1/4 c Purple onion slices
Heat the oven to 400*. Separate the stems from the chard leaves, and cut into small pieces. In a 2-in deep baking dish, toss the stem pieces with Olive Oil, pepper and Rosemary. Roast for ~20 minutes. Add the leaves and onion, tossing in another ~1 tbsp Olive Oil, and a small handful of Rosemary. Roast for another 5 minutes. Remove from oven and toss in Grated Parmesan Cheese to taste. Makes ~2.5 servings.
I served this with Sauteed Tempeh (coated in marinara sauce).
Tempeh + Roasted Red Swiss Chard:
Protein: Tempeh (this stuff is loaded!)
Fat: Tempeh, Cheese
Iron: Swiss Chard!
Notice the Tempeh in every category??
Great for athletes who aren’t big fans of pasta and/or vegetarians!
Yesterday, my knee was sore to a point where I walked down stairs slightly sideways. That is never a good sign. I reluctantly took the day off from any sort of exercise, and finally bought new Inserts for my running shoes. My new shoes come in tonight; I needed both (inserts + shoes) desparately. I’d rather not admit how many miles I’ve logged on the old ones – but let’s just say I hesitantly took out the old shoes with new inserts out today…
Verdict: No knee pain!
Luckily my old shoes lasted for one more run, and the new inserts did their job proudly. I was up and out the door by 5:30 a.m. for a cool morning run (60* mornings, please stay!!) – 5.25 miles, ~47 minutes – a perfect post-race recovery run.
I did a little prep last night to save myself time this morning. I’m always a little rushed with my new run + get ready for work + leave by 7:30 a.m. routine. I’m also not a fan of hot run + warm shower + hot oatmeal and coffee, now that summer is here! So, I finally tried them – Overnight Oats.
I stirred 1/4 cup Oats in 1/2 cup Greek Yogurt (Plain, non-fat, TJ’s brand), and let it sit in the fridge overnight. This morning, I added 1 sliced banana, 1 tbsp Natural Peanut butter and a drizzle of Agave.
Verdict: just as delicious, cool and refreshing as I had hoped! With the temperatures continuing to climb, I’ll definitely be using this method more often so I can still enjoy my morning oats. 🙂 Plus, this option provides much more protein (Greek Yogurt), so it’s perfect for a post-run meal.
Whats your favorite hot summer morning breakfast?