I like to put Sriracha on everything so it’s no surprise that recently people are slathering it on corn all over the food trucks and blogs and calling it a day. I can do you one better- while it’s not advisable for foreigners to buy street food in India there is a delicious (mythical to you, foreigner) masala corn that, like most Indian things, is chat-pata.
Let’s be honest- sometimes the only thing that gets me through my runs is the promise of a smoothie at the end. A smoothie that packs lots of nutrients and a little bit of protein is the perfect lunch or post run snack. After my long runs I usually buy myself a smoothie for a treat, but can’t really justify it 5 times a week. Because it is entirely too much work to make a smoothie evvvery daaay (the cleaning lady doesnt come daily??) I make one big batch and put them into popsicle molds, and have a freezer full of healthy smoothie pops that I can eat as-is or put into a glass in the fridge to melt before my run.
Afterwards I feel light and healthy. Some people like protein powder, but I’ve tried it and makes me feel like I have cement in my stomach. If you’re a protein powder person you can add it, the possibilities are infinite.
What are your favorite smoothies?
How can your vegetarian friends enjoy the miraculous taste of southern barbeque? By bbq-ing tofu you silly goose.
1 package extra firm tofu, frozen over night and thawed, cut into rectangles, ½ inch wide
1 large egg
1 cup breadcrumbs
salt, pepper, spices to taste
1 cup of bbq sauce, plus more (for what is bbq but a vehicle to get that sauce in your mouth?
Olive oil, a couple glugs
1 cup dry quinoa
2 cups packed basil
1 cup packed arugula
1 cup packed spinach
8(!) garlic cloves
3 tablespoons pine nuts
2 tomatoes, chopped
4 tablespoons balsamic vinegar
2 tablespoons olive oil
zest of one lemon
salt and pepper to taste Cook the quinoa according to the instructions on the package. Using a food processor, Take half the garlic cloves, basil and a splash of water and process into a pesto. Deposit into the bowl which you will mix everything. Take the arugula, spinach and remaining garlic and again using the food processor, grind into a paste. Deposit into salad bowl, and thoroughly mix the two pestos together with a fork. Add tomatoes and pine nuts and mix. Mix balsamic vinegar, olive oil, lemon zest together in a separate bowl, this will be your dressing. Combine quinoa together with basil/arugula/spinach pesto and tomatoes & pine nuts, mix thoroughly. Stir dressing in, taste and adjust taste with salt and pepper. Eat immediately or store in the fridge. Enjoy by itself for lunch, or a side salad for dinner, or as a tapas dip on crackers. Enjoy!