Running outside on the pavement in the dry heat is much different than running inside a cool gym on the tracker...annoyingly noted.
Grrrr to tomorrow's long run which is already heckling me.
I'm hungry all the time, eating mostly brown rice with different flavors of salsa,or potatoes with some kind of homemade vegetable sauce on top. Today's recipe of the day:
Chunky Vegetable Baked Potato (from John McDougall's 15 min recipes)
4 large potatoes
1 onion, chopped
1 red bell pepper, chopped
1 zucchini sliced or chopped
1/3 cup water
1 14.5 oz can stewed tomatoes (I used fire roasted tomatoes)
1/4 cup water
1 T balsamic vinegar
freshly ground black pepper to taste
Scrub the potatoes and pierce them all over with a fork. Place on a paper towel and microwave on high for about 15 minutes, turning once halfway through the cooking time.
Meanwhile, place the onion, bell pepper, and zucchini in a saucepan with the water. Cook, stirring frequently, for 10 minutes. Add the remaining ingredients and cook for another 5 minutes.
When the potatoes are done, split the tops and ladle the vegetable mixture over the potatoes.
Recipe Hint: To change the flavor of this dish, use Mexican-Cajun or Italian style stewed tomatoes.
Enjoy! :)
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