Thursday, June 12, 2008

Deconstructed Veggie Roll & PB Banana Sorbet

Due to the hot weather I was debating whether I should do my run outside today or at the gym. I chose the gym because of the air conditioning, and boy am I glad. It's not as hot outside as it has been in the past few days, but running five miles in this heat would have probably done more bad than good in the short term. This past Saturday I raced a 5k with my sister (who gave birth a little over two months ago -- blows my mind too, I want to be like her) and we both went our separate ways after the race. Well, we both later realized that we had killer headaches for the rest of the day (which made me Debbie Downer for a bit since I was at a graduation party). We drank tons of water after the race and were peeing clear (TMI, sorry) but still had horrible, horrible headaches. We realized later it was the nutrients that we were missing, so the next day when we had an outdoor soccer game in the 94 degree heat we loaded up on the electrolytes, care of Gatorade. This just reminded me how important keeping your nutrients in check is when you're working out.

So, after my run and core workout today, I chugged my water, had some Gatorade and scarfed down these two dishes:

Deconstructed Veggie Roll (gluten-free, dairy-free, vegan)

Wild rice, which is actually a grass is relatively high in protein. It's the most nutritious rice I've discovered, too.

1 1/2 cups cooked wild rice (sushi rice or brown rice would work well too if you're not a fan of wild rice on its own)
1/2 English cucumber, seeded and sliced
1 carrot (or 5 baby carrots) julienned
3/4 cup chopped cabbage
1/2 sliced avocado

3 tablespoons fresh squeezed lemon juice
1 1/2 tablespoons wheat-free soy sauce
1 1/2 tablespoons rice vinegar
1 teaspoon agave nectar
1 tablspoon grapeseed oil

Put all of the salad ingredient, except the avocado, together in a bowl and combine. Whisk together the dressing and add to the salad. Serve immediately, or chill and serve later. Garnish with the avocado.

Peanut Butter Banana Sorbet (gluten-free, dairy-free, vegan)

This dessert really hit the spot. Bananas are loaded with potassium which, in addition to sodium, you can lose a lot of during workouts, so eat up!

2 ripe, frozen bananas, slightly thawed
2 tablespoons almond milk
1 1/2 tablespoons peanut butter
1 teaspoon agave nectar

Place all of the ingredients in a mini food processor, blender, or Magic Bullet and blend until smooth. You may need to scrape down the sides to evenly incorporate the ingredients. Serve immediately or place in the freezer until ready to serve.


Ricki said...

Both of these sound great for a hot day. . .love the idea of the PB/banana! (Oh, and I think you're both pretty amazing for running that 5K!).

The Good Eatah said...

Thanks Ricki! I even went a little crazy and put some chocolate chips on the sorbet -- peanut butter, bananas and chocolate = my favorite combination ever. And thanks for the kudos on the 5k, it's actually my first one since going gluten-free!

Tiffany said...

These recipes are great! How delicious...and healthy! :) Good for you for running a 5k! We unfortunately missed our annual 5k this memorial day due to being out of town.

Candid Engineer said...

The salad looks awesome, gluten-free or no! Great ideas.

Sally said...

Just wanted to say, I live in Boston, too, and I definitely went for a 4 mile run outside last Thursday and just about keeled over. So, good call. The end.