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.