Yesterday, I volunteered at the finish line of the San Diego Rock N Roll Marathon from 6 AM until about 2. It was definitely an experience, I will say that! For the first few hours, I filled trash cans with ice + water bottles, and then I helped prep the medal section. Then, once the race started, I handed out wet towels to the runners after the crossed the line. I saw lots of smiles, lots of limping, several Elvi, a man collapse, some tears, Batman, Robin, and a running banana. I saw skinny runners and heavy runners. I saw the 76-year-old woman who has run EVERY RnR Marathon (this year was #12 I think) and I saw some wheelchair racers that left me pretty much speechless.
All in all, in was a wild experience, and I’m glad I did it. But, I don’t think marathon running is for me. HUGE props to those who can do it, but I don’t think I ever want to do that to my body. I was looking up 1/2 marathon training plans today though…I’m thinking about adding a fitness section to this blog, mainly to keep track of my workouts as Mitch and I strength-train together, and I train for November’s 10k. I know I have to get through the 10k first, but I just love making goals and plans 🙂 so we’ll see.
When I got home, I asked Mitch what he wanted for dinner and all he said was “vegetables.” He’d had a less-than-healthy weekend so far (and I might have been right there with him at the Mexican food joint on Saturday after our 1.5-hour workout…whoops) so he was craving vegetables, big time. Of course, I seized the opportunity and roasted every vegetable we had in the house. I told Mitch he was on his own for a main (side?) dish, and I threw some Latin-type seasonings and ingredients into a pot and came up with a flavorful, vegetarian dish.
Mexican (Inspired) Lentils
- 1/4 to 1/3 cup onion, chopped finely
- 1 jalapeno, diced
- 1 tsp garlic
- 1/2 cup red lentils (or whatever you’ve got)
- 1/2 tsp cumin
- 1/2 tsp chile powder
- 3/4 cup water
- chopped cilantro, to garnish
- In a medium saucepan, sauté onion for about a minute. Add garlic and jalapeno, and cook for another minute or so.
- Add the lentils and stir to coat.
- Add the water, stir, and simmer lentils until tender. Most of the water should be absorbed.
- Garnish with cilantro and serve. Makes two (spicy!) portions
This was incredible filling (almost too filling…hello, fiber) but I estimate this whole dinner was about 300 calories. Perfect for someone who volunteered at a marathon, not ran it! If you like spicy food, I highly recommend this dish. It would also make a great taco filling. Lentils have 170 calories, 13 grams of fat, 7 grams of fiber and little fat per serving, FYI. Mitch doesn’t care for them, but that means more for me! I had the leftovers (cold) in a whole-wheat tortilla with avocado and bell pepper for lunch today…yum.
Before I go (I have papers to edit and beds to sleep in!) I wanted to give two little updates:
- We never “found” the chicken bone that I SWEAR I saw Nina eat the day after Memorial Day. This leads us to believe…that it didn’t really happen, and I somehow just imagined it. Once again, Hallie freaks out for nothing. But at least my baby is ok.
- I have still not had any frozen yogurt. The craving is still there. Just thought ya’ll should know.