This Week’s Veggie Salad

photoI’m still spending each week mutating my new favorite meal. This week I have avocado, cherry tomatoes, and matchstick carrots dressed up in a balsamic vinaigrette alongside barbecue cajun black beans, quinoa and fresh corn, and roasted butternut squash, roasted red potatoes and caramelized white onion. All topped with a heap of hummus and cracked lemon pepper. The combination of ingredients still has not gotten old and I don’t think it will anytime soon. I love that this offers the perfect fuel for training. It’s also a great way to cook pretty much just once a week since this lasts me roughly from Sunday-Thursday.

For my run today, I completed four Yasso 800s at 9:30/minute pace on the treadmill. Treadmills are not my best friend. Like at all. But, it was storming out so I got my work out in the best way I knew how. I conveniently forgot how much easier it is to run on a treadmill so that was the one saving grace. But, I’m still secretly hoping that will be one of my very rare treadmill work outs during training.

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3 thoughts on “This Week’s Veggie Salad

  1. Reblogged this on Eco-Living in Vancouver and commented:
    Currently eating a variation of this salad trying to beat the heat. I’m at the point of the week where I am trying desperately to eat as much of the CSA box before I go an pick-up the next one. Tonight it’s potatoes, shallots, carrots, baby turnips, Dijon, salt, pepper and balsamic.

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