In our kitchen cabinets we have the following grains: brown rice, oats, millet, barley, quinoa, bulgur, cous cous, and polenta (the last two may not count). And I want more. I've recently "discovered" how wonderful and versatile these grains are, cooking them for dinner and snacks. My favorite thing these days is to come home from work, take a walk with the dog, feed her, and feed myself with one of the above complex carbohydrates. They are best served (in my opinion), hot with soymilk and maybe with the addition of dried fruits or nuts. I could eat them plain, though. And I could eat many, many servings. If you haven't tried the more obscure kinds - I'm still looking forward to making amaranth and sorghum - please give them a shot. They don't require any more effort than a simmer and a stir.
Tuesday's workout:
3 miles
6 x 20 second strides
3 x (1 minute plank, 25 crunches)
Wednesday's workout:
35 minutes easy
15 minutes at tempo pace
35 minutes easy
15 minutes at tempo pace
2 miles easy
Today was a rest day.
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1 comment:
Sure, let's plan on getting together. I'll e-mail you my cell number.
Do you have asian stores around your home? There is a lovely asian grocery here that does some interesting grain combinations that are really quite nutty/tasty.
How are you not going stir crazy :-). You're really shortening those runs it seems.
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