How is it already Friday!? No complaints here, it’s just crazy…
Last night, I experienced runners high for the first time ever! It really exists! It is so hard to explain and I had heard about it many, many times, but always wondered if it would ever happen to me. I ran home from work, and the weather was just perfect. I felt good the whole time, which rarely, if ever happens lately with me and running. Once I got around the 3 mile mark, something shifted and I started heavily focusing on my surroundings and soaking in the scene. It seemed to be going so fast, and at one point, I literally said to myself “I can do this forever.” Once I got towards the way end, I was almost disappointed that the run was over, and the birds chirping and slight breeze were magnified and it was just an amazing feeling. I seriously felt like I was glowing when I was done and sat outside for a while so I could continue to soak in the scene.
Avg Pace: 9:17 (!!!!!!)
Avg Speed: 6.5mph
I hope that happens to me on race day next Sunday…
My friend Amber was coming over for dinner, so I made 2 special things that were so quick! If you’ve been following my blog for a while, you probably know that I like recipes with as few ingredients as possible, so I made Chili Roasted Cilantro Chickpeas and Chilled Canteloupe Soup.
The Chickpea recipe was inspired by this recipe but with a few modifications. For my version, here’s what you need (serves 2):
- 1 cup canned chickpeas, rinsed and drained (2 pts)
- 2 tsp olive oil (2 pts)
- 2 tsp chili powder
- 1 tbsp lime juice
- 1 tbsp chopped cilantro
That’s it! Preheat the oven to 400º, toss the chickpeas with the olive oil and then with the chili powder (olive oil first because it helps the spices stick to the chickpeas). Spread out on in a single layer on a greased pan or one lined with aluminum foil and sprayed:
Put them in the oven and shake them around every 15 minutes. Mine finished in 45 minutes but they might take a little less or more time depending on your oven.
We ate those chickpeas with some roasted veggies that had been marinating since Sunday since we didn’t cook all the veggies we had prepped for the Impromptu Labor Day Gathering. I threw those in the oven for around 30 minutes and just took them out when the chickpeas were done.
The veggies were 1 point for the oil in the marinade, and the chickpeas 2, so only 3 points for that plate! They were SO good. I’ve heard of a ton of other varieties of spices for the chickpeas and can’t wait to try more versions of them. I have heard you have to prepare them and eat them at the same time – no leftovers because they get mushy! Luckily I made just enough…
And then for dessert, we had Chilled Cantaloupe Soup.
Here’s what you need:
- 1/2 large cantaloupe (2 pts)
- 1/2 lime
- 1 tbsp honey (1 pt)
- 1/2 cup nonfat yogurt (1 pt)
- Remove seeds and skin from cantaloupe and chop into chunks.
- Add cantaloupe, the zest and juice from half a lime, and the honey into a blender.
- Blend until combined.
- Add yogurt and blend again quickly until mixed.
Oh my gosh this soup was AMAZING. I love chilled fruit soups and of course the fact that I only used 4 things in the whole recipe. I could have easily eaten the entire recipe (4 pts) but we each had half so it was 2 points a bowl. This is best made with super ripe cantaloupe that’s very sweet but a little soft. You need no additional liquid to get it blended up since the cantaloupe was so juicy! We had SUCH a great night and lots of good conversation outside on the balcony…
Have you ever experienced runners high?
Do you like cold soups, hot soups, both, or none? Favorite kinds?