Quinoa salads are a basic food for me because Quinoa is a great plant-based protein source, and it's gluten-free. Beets are kind of a polarizing food. At first bite, the experience is usually either, "Oh yum!" or "Oh yuck!" And beet juice makes everything look like a bloody mess, which for me is actually cool because I like to use the juice to make dishes a deep red color.
Doesn't cauliflower all of a sudden look more exciting in these cool colors? I especially dig the purple cauliflower because we all know how I love purple food. I saw these fun creatures at the farmers market in Moraga yesterday. Jazz up your platter with some colorful cauliflower!
One of the trends I've been noticing in the farmers markets in the Bay Area are flowering vegetables and herbs like blossoming purple kale.
This is flowering chives and I think they are so pretty, almost too pretty to eat. The flowers are a bit sweeter and really do make a salad not only tasty but again, pretty. Definitely use flowering chives as a garnish.
The other day I ran 12-miles which I have not done since the late 90's. My legs felt like rubber sticks but I felt really accomplished and indeed so hungry I swear I could eat the whole fridge.
It's at these moments when you have a choice. When I trained for a marathon long time ago, I actually gained weight because I used training as an excuse to overeat, and not healthily. It's easy to justify in your head, "Oh, I just ran 10 miles, I can eat a bacon cheeseburger with garlic fries, a bowl of chili, a couple beers, and cheesecake for dessert." This is fine occasionally as 20% food, but I was eating that like every day. Even though you workout like crazy, all that work can quickly be zapped with food.