Salad Adventures and Lessons in Hummus

So I know what you’re thinking. Another boring salad for lunch. Well not today’s my friends. Today, salad went on an adventure.

First, salad wanted to know how tall it was. So we got out the measuring tape.

How Big is Salad?

How big is salad?

Soooo big!

Soooo big!

Then, salad wanted to ride on the rocking horse. I didn’t see any reason NOT to so off we went.

Rocking Horse

Next, salad wanted to play the drum. OK salad, but just for a minute.

Play Drums

Salad, still feeling a little musical, wanted to play the keyboard. Salad totally rocked some funky beats.

Play Piano

Then salad needed to make a few calls. I waited patiently. Salad has excellent telephone manners.

Chatting on the Phone

Then salad was feeling sleepy and it was time for a nap. Shhh. Salad is sleeping.

Time for a Nap

I waited for salad to fall asleep. And then I ate him.

In other news, I made hummus today!

When I make hummus, I might used canned garbanzo beans, and sometimes I have more time and patience and I cook my own.

I use to be very intimated by cooking my own beans, but then I slapped myself a few times and said shut up they are just beans get over it.

There are two methods. Patient and Impatient

The Patient Method: Soak dried beans completely covered water for 8 hours. The beans are going to expand so you’ll want to add enough water so that the water level is a few inches higher than the beans. 8 hours later, *drain and rinse, fill pan with fresh water, add beans and bring to a boil. Reduce to simmer for about an hour and you’re ready to rock.

The Impatient Method: Put dried beans in a pan with enough water to cover and bring to a boil. Cook for 5 minutes and remove from heat. Let beans soak for about an hour, follow from * in The Patient Method above.

And for the record, The Extremely Impatient Method: use canned beans.

I cooked half a 16 oz bag of garbanzos for this batch using the Patient Method. I made garlic hummus today with cooked garbanzos, garlic, canola, tahini and salt.

Make Hummus

I’ve made hummus so many times now my food processor has basically paid for itself. I do not measure anything, so these are estimates.

2 – 2 1/2 cups of cooked garbanzo beans, whatever was made from the 8 oz of dried beans.
1 teaspoon of tahini. I’ve learned that you only need a little tahini! Too much and it tastes weird to me.
4 cloves of garlic. I use jarred minced garlic in water, probably 1 Tbsp which = 4 cloves.
Canola oil, probably 2 or 3 Tablespoons. Maybe more. The more oil you add the creamier it will be.
Dash of sea salt.

If I use canned beans I drain most of the liquid but not all, leaving maybe 15 – 10%. This adds to the creaminess factor too.

Everything in the food processor and give a spin.

Let's Rock

Whoops! Almost forgot! The juice from half a lemon. I use to buy lemon juice in the little plastic lemon jug you can find in the produce section, but now that green lemonade is a staple in our lives I always have fresh lemons on hand. I like it.

Almost Forgot

And now it’s time to eat. Just in time for a snack too! What a coincidence!

So Pretty

I spent the afternoon working around the house. Productivity was high today! Probably because Aunt Ellen took the girls to the playground for a couple hours and gave me a chance to get caught up on life. But before I knew it, it was dinner time and I hadn’t made anything but hummus.

Having resisted the urge to grocery shop today I was left with the bare bones of produce and made a very simple but very yummy vegetable sandwich. Said sandwich involved two slices of toasted sesame Ezekiel bread, mustard, lettuce and roasted red pepper from a jar. On the side was unpictured carrots and hummus. If you are wondering what it looked like, please scroll up.

Dinner Sandwich

OK, just wanted to make sure you got a good dose of ridiculousness tonight. If you have forgotten the ridiculousness of this post already, please scroll up.


Thrive Inspired

I was able to make some progress with Thrive while the girls played in the water and the sand yesterday afternoon. I was excited to put a lot of his principals into practice today with a long run planned for this morning.

My friend Shawn has decided to run the half marathon (13.1 miles) with me next weekend and we made plans to run long together this morning. I set the alarm for 5:15 so I would be ready to go when he arrived at 6.

About 20 minutes before heading out I had a very Thrive inspired pre-run snack. Brendan talks about the protein, fat and carb content of pre-run fuel based on what kind of training you’ll be doing. From a walk, a bike ride, hiking, running, swimming to tennis, basketball, golf, whatever – based on how long you’ll be out and at what intensity, he describes the ratio of carb, fat and protein you want to eat before your chosen form of exercise. Based on his descriptions I felt like a long run at a decent pace fell into the “moderate intensity” category since we were going long for endurance and not so much focusing on speed. The other categories would be low intensity and high intensity.

Based on his approach, I was aiming my pre-run snack to be 60% carbohydrate, 35% fat and 5% protein. Of course I didn’t want anything too heavy so I chose a handful of dried apples, raisins and raw almonds. It took the edge off my ever so slight hunger and hopefully was close to the right proportion of macro nutrients that I was aiming for.

Pre Run Snack

We set out just as the dawn was breaking and watched the sun rise. The air was cool and crisp, it was a fabulous run. The time flew by and I felt great for the entire run. We’d planned to go 9 miles but we were both feeling so great at the end we agreed to go 10. Shawn has the Garmin 305 so it was easy to keep running and know how much farther we needed to go to hit 10 miles.

We finished 10 miles in 1:24:49 making our average pace 8:27. If we can maintain that pace for the entire half marathon we’ll come in under 2 hours, which is my only time goal at this point. This is the longest run I’ll do between now and the half marathon. I’m unofficially tapering my mileage now and will keep all runs from here and through next week around 4 to 6 miles.

Back home and with Thrive still on the brain, I cracked open a young coconut I’ve had in the fridge for a few days and drank the young coconut water for a “snack consisting primarily of simple carbohydrate”.

Post Run Coconut Water

I thought coconut water would be a good choice but looking at the nutritional stats now coconut water really doesn’t have that many carbs! Oh well, now I know.

When I felt hungry about an hour later I was ready to make a recovery breakfast consisting of “high-quality, easily digestible raw protein” from “natural whole food sources”. Brendan really likes using hemp as a plant based protein source but I don’t have any yet. Flax seeds are another option he recommends. Can do – Flax Seeds R’Us!

I’d stuck a couple of bananas in the freezer yesterday for banana whip whenever the mood struck – and the mood struck this morning. I put the scooped out young coconut meat in the freezer an hour earlier when I had my young coconut water, so it was slightly frozen but not rock solid either. Coconut meat and banana into the food processor to make coconut banana whip!

Recovery Breakfast

I after the coconut and banana were whipped up and smooth, I added a healthy helping of ground flax and a scoop of almond butter to make the recovery breakfast to beat all recovery breakfasts.

Banana Coconut Whip

Totally creamy and yummy, a perfect post run breakfast for me!

I’m totally psyched about all the concepts in this book, I can’t wait to finish it up and write my full review. I’m convinced and I definitely feel that this is worth a read by anyone, whether you’re an athlete or just want to be fit and healthy and naturally reach your ideal weight.

In other news, a couple of you asked about my hummus recipe, I plan to make hummus today and will post  about it tonight! I know you’ll all be biting your nails and sitting on the edge of your seats until then!