I got up at 4 and made myself eat a packet of instant, pre-sweetened vanilla, cranberry and pecan oatmeal because my runs are beginning to reach the point where I need a little something in order not to bonk, especially with the warmer temps when my body feels like it's working so much harder.
I had pre-filled some water bottles and frozen them, and added two that weren't frozen to my Fuel Belt, then took off. I was about a mile into my run and my Garmin would not stop beeping so I finally stopped and looked at it. Imagine this: it's dark, but I need glasses to see the Garmin so I put on my prescription sunglasses. I'm sure one of the cars that passed me thought I was a moron. I was dismayed at what I saw: "Low Battery." The most likely cause is that when I thought I turned it off after Thursday's walk, I hadn't. I figured it wouldn't last the planned 8-ish miles, so I put on Runkeeper. Unfortunately, a couple miles later, I discovered Runkeeper had stopped and saved a 1 mile run. Aaaaaagh!!! I put it back on and hoped for the best because I knew my Garmin was going to die.
Sure enough, I remember looking at my Garmin at 4.1 miles and it was still on and then the next time I looked it had shut itself off. Even though I had Runkeeper going, I felt frustrated for the last few miles of my run.
In the end, I was able to cobble my time and pace together by taking the first 4 miles from the Garmin and the last 4 from Runkeeper. I ran 8.3 miles in 1:46 which is about an average pace of 12:50 - much better than last week. I'd still like to get down to a flat 12 minute mile for these long runs but maybe that sort of pace is out of my reach now. We'll see.
Here are a couple pics I took, including the aforementioned sunrise. Are the hydrangeas blooming in your area? Around here they've pretty much not bloomed and everyone is complaining. As I came near the area with all the flowers, I actually saw one. Which is why I call this first photo, "The Lone Hydranger" Ha! I crack myself up.
After my run, I went home, ice bathed, then got dressed and went grocery shopping. Once home from that, I decided to head for the beach. I threw on my suit, packed a nice lunch and plenty of water and spent 4 hours relaxing and enjoying the day. The weather was much nicer beach weather than the sweltering we experienced last weekend!
When I got home, I prepped dinner and decided to try to make a version of Detox Salad. A couple years ago when we visited my sister, I discovered this Detox Salad from Round Swamp Farms. I said then I was going to try to make it, but never did. When we went back over last weekend, I went to the market to find that salad. Honestly, I didn't really care about the cost, but because Mr. Helen was with me he pointed out how much I was paying for the small container. As we came back home on the ferry I swore that I really was going to try to figure it out.
All I had to go on was the label showing the list of ingredients, but as a testimony to my years of cooking experience, let me just say, my version was a smashing success! The reason I know this? Mr. Helen wanted to take a container of that to the beach when we went together on Saturday. He preferred it over a sandwich, chips or the clam fritters that he often buys. He also said he thought my version was better but couldn't pinpoint why.
It's really delicious and if you like quinoa, you'll like this salad. I'm going to share what I did but honestly, I eyeballed a lot of this, except the dressing. If you make it, you can do the same - look at both photos (old post has a picture of the salad I bought, this post has my own salad).
Copycat Detox Salad
my original copycat version of Round Swamp Farms Detox Salad
1 1/2 cups cooked quinoa
1 1/4 cups cooked corn kernels (~ 2 ears scraped)
1 1/2 cups shredded red cabbage
1/2 bunch scallions, green part only chopped
1 cup chopped carrots
Generous handful of Baby Kale - or - Arugula
4 T fresh squeezed lemon juice
3-4 T extra virgin olive oil
1 tsp. sugar
1 tsp. sea salt
1/2 tsp. ground black pepper
1 1/2 tsp. tumeric
In a large bowl, put the quinoa, corn, cabbage, scallions, carrots, and kale. In a small container, whisk together the lemon juice, olive oil, sugar, salt, pepper, and tumeric. Pour over salad ingredients and stir until well incorporated.
3/4 cup dry quinoa and 1 1/2 cups of water will get you 1 1/2 cups cooked quinoa
I bought a small package of the preshredded red cabbage, then threw it in my food processor to chop it a bit more.
I used 4 T of olive oil, but next time I make it I'm going to try 3 T.
When we took this to the beach, we put some leftover rotisserie chicken on top - delicious!