This is one of those “throw whatever’s left in the fridge together and hope it’s edible” meals that I’ve been making pretty much weekly for at least a year. It never seemed like enough of a recipe to put on the blog, but since it’s reasonably healthy and is one of my favorite things, I guess now is a decent time to share it. And also I’m still not to the point where I’m okay with just blatantly talking about my life… I feel like I need to give you a recipe even though what I really want to tell you about is running 25 miles on the Leif Erickson trail.
At a little over 11 miles long, I had to do some sections of the trail a couple times to total 25 miles. Mike and I started out with my dad, who ran the first 6 with us then turned back and came to meet us later.
The weather was cold and cloudy but it never rained on us and we actually got to see the sun a couple times!
I LOVE this trail. And I’m feeling a lot more confident about my 50K (in 3 weeks. Dear lord.) now that I’ve done a 25 mile training run. I know the terrain will be a whole lot harder, but this was definitely a mental boost.
Sunday morning, sadly, we were back on the road to California. The drive was pretty uneventful…just endless cold pizza and energy drinks, and a really pretty stop at a Scenic View Point. I never stop at those, but the valley was just so pretty I had to.
And that is the last snow I hope to see for a really long time.
After the drive all I wanted was vegetables and lots of them. So I chopped up pretty much everything that was in the fridge, made my favorite simple dressing, and devoured it before collapsing into bed (WHY is driving so tiring?!)
This dressing is pretty spicy, but you can scale down the chili garlic sauce. You can also use just about any vegetable you want, but I’m listing my most frequently used mix.
4 tbsp tahini
2 tbsp chili garlic sauce (look near sambal oelek and sriracha in the Asian section)
2 tbsp warm water
1 heart of romaine, thinly sliced
2 roma tomatoes, diced
2 small carrots, chopped
1/4 red onion, chopped
3 tbsp chopped green onion
3 Persian cucumbers (or 1/2 an English cucumber), seeded and diced
Whisk the dressing ingredients until smooth.
Toss with the vegetables.