My new year “resolutions” are simple. Create & nourish healthy habits – eat healthy, be happy, run more. 2010 was a year of transition & healing. 2011 is kicking off strong! Although it takes some building and consistency, you see it is actually a very simple equation:
eat healthy = helps me to run more effectively
eat healthy + run more = increase endorphins & makes me be happy
Since I practically took 2010 off and lost all my base, I needed to jump-start my rear into gear. I joined a 100 day challenge committing to be active daily for the first 100 days of 2011. This is plentiful time to re-create a healthy habit and helps me to run more. So far I am on track, and the increased endorphins are energizing.
Of course consistency is key and I’ve been recording my workouts on Daily Mile to help hold me accountable. I like the colorful charts & graphs they have. You can switch the filters & see improvement (pace, distance, duration, etc). It’s kinda like Facebook but all the commentary is on workout posts. Great way to create a virtual community which can be inspiring on those hard to get out the door days. What is important to remember for me is that every – single – time that I go out for a run, I ALWAYS come back feeling energized & refreshed. It is one of the best feelings.
So. Starting with the basics of eating healthy. Tonight’s dinner was BLACK BEANS, BARLEY & BELLS – inspired by the Barley and Red Bean Bowl recipe in the Skinny Bitch Ultimate Everyday Cookbook. Because it has both legumes (black beans) and grains (barley), it forms a complete protein. And the bell pepper is full of nutrients: high in vitamins C, A and B6, good source of vitamin E, folate, antioxidants, riboflavin, niacin, thiamine, pantothenic acid, potassium and manganese. Nice!
I made it w/a couple minor variations and had all the ingredients on hand in the pantry plus an extra bell in the fridge. It turned out very tasty and made a huge amount so there will be leftovers for a few days.
3 cups water
1 vegetarian bouillon cube – low sodium
1 cup barley – uncooked
2.5 cups black beans – cooked (about 1-1.5 cup dry – soak overnight then simmer for an hour)
1 colorful bell pepper – I used orange – yellow or red would be nice
2 tablespoons vegetarian worcestershire sauce
couple tablespoons under 1/4 cup olive oil
couple cloves of garlic – chopped finely
1/2 teaspoon seasalt
1/4 teaspoon freshly ground black pepper
- boil water & bouillon cube in a medium saucepan
- reduce heat & add barley
- cover and let cook until all water is absorbed, about an hour (maybe little less)
- meanwhile chop bell pepper
- mix bell & black beans in medium-large bowl
- make dressing: shake in Tupperware or a glass jar the olive oil, worcestershire sauce, garlic, salt & pepper
- mix barley w/beans & bell mixture once it’s finished cooking
- add dressing & toss
- ta-da & serve