It's spring in Blacksburg and I'm soaking up every moment of it. Along with it being almost perfect running weather, I'm enjoying relaxing out on our deck, potting some flowers and starting a little patio vegetable garden (more on that later).
I feel like it's been forever since I've posted something food related or a recipe, so today I'm sharing with you my favorite salad. With the warming temperatures, my diet has transitioned to more spring-summer like foods and this non-traditional salad is back in my daily rotation. I've been eating this for a few years now and it's a major reason why I eventually decided to transition to a plant based diet.
2 cups mesclun salad mix
1/4- 1/2 cup cooked quinoa
1/4 avocado, diced
1 cup yellow squash, diced
1/2 black beans, rinsed and drained
1 -2 tbsp spicy hummus (or roasted red pepper hummus)
2 - 3 tbsp salsa
Splash of lime juice
Start by sautéing the yellow squash w/ a teaspoon of olive oil or cooking spray. Once lightly browned, add in the black beans and saute another minute. Top your mesclun mix first with the cooked quinoa, followed by the black bean and squash mixture, then the avocado. You can choose to add your salsa, hummus and lime juice separately or mix in a bowl together and drizzle over the entire salad (either way tastes delicious). Make sure you mix it all together well before eating!!
My favorite part of this salad: it's super quick to throw together for one or for many.
Enjoy and happy spring!
Kristen Chang is Registered Dietitian Nutritionist (RDN), Certified Specialist in Sports Dietetics (CSSD) and triathlete residing in southwest Virginia with her husband and dogs. Follow along as she shares favorite fueling recipes, general wellness and sport nutrition tips and stories from her athletic endeavors.
Another year has flown by, which means it's time to sit back and reflect on the past season. It has been a season of challenge in many regards, and most definitely not the season I had hoped or planned for. Thinking back to my coaching meeting in January, coach Jim and I had discussed taking things to the next level and I set some pretty high goals for myself. That remained the plan through June, until I through a complete 180 by dropping Chattanooga and deciding to focus on my health. I can vividly remember that day, sitting next to the pool after a short workout when coach asked if Chattanooga was still in the cards. I don't remember whether or not I actually responded, but I do remember the emptiness and defeat I felt in that moment knowing in my heart that the answer was no. I consider myself a "fighter"... being Italian makes me stubborn to the core and I am very loyal to the commitments that I make. However, in that moment God was calling me to let go of my own personal plans and trust in Him instead. As humbling and difficult as it was to walk away from Ironman training this past season, I'm incredibly glad that I did.Hearty Miso Soup
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2017 End of Season Wrap Up
Training Updates: 3rd Quarter 2017
Asian-Inspired Fish & Veggie Platter (The Recipe Redux)
Peace is always beautiful
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