Hello and welcome to the first Sioux Falls Women Run nutrition tip of the month! This space will be good for sharing recipes, nutrition tips for running, etc.
I thought I'd get this blog started with a recipe because summer is the easiest time to cook with all the fresh ingredients.
If you're anything like me, you are probably feeling like summer just started (and it's already halfway over!). Summer can be a challenging time for runners to get their workouts in - many runners are waking up while the sun is still down to try to beat the heat, while others embrace the sun and heat by running in the middle of the day (...or they accidentally snoozed through their alarm, so now they've got to get a run in late in the afternoon).
Because it's so hot, I have not only been getting in all my runs at the crack of dawn, but I also don't think I've turned on my oven to make food ONCE. (Okay, maybe once to make banana bread...because I make exceptions for banana bread...) All winter long, it's all about the hot soups and comfort foods, so summer is a great time to freshen up the menu with some grilled food, all the juicy watermelon and peaches, and raw salads.
My friend made this chickpea/vegetable salad in the early summer, and I can't stop making variations of it. Beans are probably one of those items I'll always have in my cabinets - dry beans and canned beans are an excellent source of fiber and protein, are rich in vitamins, minerals, and are super budget-friendly.
This recipe for "Summer Chickpea Salad with Honey Garlic Lime Vinaigrette" from How Sweet Eats is an easy recipe to get you started.
Seriously, though...you could probably add raw corn, different vegetables, feta cheese...so easy. I'd probably serve this as a side to some (grilled) chicken or fish for protein, or just have a big bowl of it on top of some greens, topped with feta.