It was a good month for running. I ran 3-4 times every week and made good progress in my pace. I’ve been this physically active and exercising first time in my life . Feeling good :-).
Here is the recap for July
Total miles 79.04
Total Hours 17.1
Total Calories 6,102
First run of the month 4 miles at a pace of 12:58 min/mi
Last run of the month 4 miles at a pace of 12:08 min/mi
1/2 cup dried quinoa
1 Table spoon minced onion
6 Cashews broken in half
1 Table spoon green raisins
1/2 tea spoon cumin seeds
Two handfuls of mixed greens such as baby kale and spinach
1/2 Tables spoon vegetable oil
salt to taste
Cook quinoa based on the directions in the box.
Heat oil ,add cumin seeds wait till the seeds sizzle.
Add onions and cashews, fry for some time till onion and cashews become light brown.
Add cooked quinoa and mixed greens.
Add salt and green raisins.
Mix everything and take it out from heat.
Transfer quiona to your favorite bowl , enjoy !
Last Saturday i ran my first 5 miles..YE . I completed my 5 mile run in 1 hrs and 7 minutes. I ran at a slow pace and felt great through out the run. It was a nice feeling finishing the 5 miles, the i continued for another 10 minutes of slow jog/walk to cool down. I did have some leg and back pain after a few hours after the run. But a good night sleep took care of it.
3.2 miles at an average pace of 12.50 miles/min.
12 Oz chopped kale leaves
2 whole red chillies
12 whole cashews
3 garlic pods chopped
2 Table spoon olive oil
Salt to taste
Heat olive oil in a pan.
Fry cashews in the oil, take them out when slightly brown.
Add the red chillies to the same oil. You can break the chillies into pieces if you want it more spicy.
Let the chillies get brown.
Add garlic and let it get fragrant may be about 30-40 seconds.
Add kale and salt.
Cover thee pan and let the kale cook for a few minutes till its wilted.
Mix in the fried cashews.
4 miles at an average pace of 12.55 .
Followed by 20 minutes of yoga stretch.
I am always looking for recipes which are easy to make, require few ingredients and taste very good. This is one of those recipes. Baking generally takes lots of precise measurements and steps, but this recipe for green tea cake is so simple, any body can bake this cake. My kids (3 and 5 yr old) help me with this and the cake finishes before even it gets a chance to cool down. This recipe can be easily doubled. Just double each ingredient.
1 cup all purpose flour
1/2 cup sugar
1/2 cup cooking oil (canola ,sunflower oil etc)
1/2 cup milk
1 Table spoon and 1 tea spoon matcha green tea powder
3/4 tea spoon baking powder
Preheat oven to 350 C,
Grease a pan 9 inch cake baking pan with oil.
In a mixing bowl , beat egg. I use a hand mixer.
Add sugar and oil and keep mixing.
Sift flour,green tea powder and baking pan using a fine mesh sieve and add to the mixing bowl.
Add milk and mix a little more so everything is combined bowl, don’t over mix.
Add mixture to the prepared cake pan.
Bake in the oven in middle rack for about 27 minutes or till the tooth pick comes out clean.
Take out the cake pan.
Cool the cake for s few minutes ,before transferring it to a serving plate.
My family enjoys it warm , but it is delicious served cold as well.
2 Cups boiled black eyed peas
1 Ripe but firm avocado in bite size pieces
1 Small Roma tomato cut in small pieces
1 small red onion cut in small pieces
1 Cup fresh mint leaves
2 Medium size garlic cloves
1 Small piece of ginger (about an inch in diameter and 1/4 inch thick)
1 Green chilli (You can remove seeds to make it less hot)
1 lime juice
Salt to taste
Blend all the dressing ingredients together in a blender.
Take black eyed peas, avocado, tomato and onion in a mixing bowl.
Pour the dressing over it and mix it nicely.
I am submitting this recipe to Lisa’s kitchen for No Croutons Required.
Ran/walked 4.1 miles this morning
Mile 1 16.3 min
Mile 2 13.9 min
Mile 3 13.21 min
Mile 4 17.2 min
This recipe will make about 4 side salads
1 Ripe Mango
About 4 cups baby spinach leaves
3 Tbsp pine nuts
Juice of one lemon
3 Tbsp avocado or any light oil
2 Tbsp maple syrup or honey will also work
Salt and pepper to taste
Add all the ingredients for dressing in a small bottle with lid. Shake it well.
Cut mango and avocado in bite size pieces.
Warm a small pan over medium heat, add the pine nuts, and cook until barely toasted (About 2-3 mins).
Let it cool.
In a salad bowl mix spinach leaves, mango and avocados. Mix the dressings.
Serve with pine nuts sprinkled on top.