Happy Hump Day! This week has been incredibly busy with deadlines, work and other matters – like running. On Monday, I ran my longest continual distance this year…6 miles. I followed Sun’s advice and stuck to a 10:10 min/mile pace to align with my goal of a sub 2-hour half marathon for my race in September. Since it’s been in the 100s this week in Wisconsin, I had to run this one on the treadmill – not ideal but better than facing that brutal heat!
By the way, check out my guest post on Sun’s blog. I talked about my running journey and included a recipe perfect for training – Balsamic and Honey Glazed Salmon. That picture reminds me that bangs are not a good look for me!
Speaking of awesome recipes, I made this black bean and quinoa salad a few weeks ago. It’s perfect for the hot weather temps we’ve been having – and taking leftovers for lunch the next day.
Summertime Chickpea and Quinoa Salad
1 cup frozen mango, diced
1 red bell pepper, diced
1 small onion, diced
1 tablespoon dried cilantro
1 tablespoon olive oil
2 tablespoons white balsamic vinegar
1/4 teaspoon salt
1/2 teaspoon ground pepper
1 teaspoon Italian seasoning
2 cups cooked quinoa
1 15-ounce can chickpeas, rinsed and drained
1 cup radishes, sliced
Mix everything together and serve. How easy is that!?
Question: What do you do for workouts/meals when the weather gets too hot? Feel free to link up any summertime recipes!