It was another beautiful day in the neighborhood! I just don’t quite understand how it is already Saturday evening though. Weekends aren’t always three days long because…?
To make the most out of my typical two free days, I got up with the early birds and started being productive right away.
Banana Coconut Pecan Pancakes – check.
Online Quiz – check.
70-minute run – check.
I made an effort today. FYI, I consider anything 60+ minutes to be a “long run”. I ran for 50-minutes in the streets, and made it to 70 by hopping on a treadmill at the WREC immediately afterwards for 20-minutes at a steady 6.8mph. I’m guessing a ran between 7-8 miles total; this is when a Garmin Forerunner would come in handy.
Iced Coffee & Farmers’ Market – yes yes.
The Chico Farmers’ Market is pretty darn impressive. Perhaps it’s a prime time for growing, because there was a plethora of warm weather produce – peaches and tomatoes everywhere! Will someone please tell me to use my camera next time I am there!? I came home with 1 basket of Sungolds, 1 bunch of beets, 1 basket of figs, and 2 organic peaches. Cha ching!
Shower –> Lunch –> Library
Coconut Water Hydrating + House Cleaning
In other words, I had the ultimate Saturday morning. I love when productivity and play coincide with one another : )
However, once I came from meeting with a classmate at the library, the productivity took a lull as the tiredness stepped in. I had forgotten about the fatigue and HUNGER that comes along with long runs!! I tried to balance out my carbohydrate cravings by eating my farmers’ market produce in between.
For example, after eating a couple huge handfuls of multigrain chips and hummus, I put my fresh figs to use. I was thinking I should start up a restaurant or something because this salad can’t be kept a secret!
Organic Mixed Greens, Figs, Red Onion, Walnuts, Honey Chevre, Pomegranate Reduction, Organic California Olive Oil & Black Pepper
Wash a couple huge handfuls of organic mixed greens, then spin dry. Quarter a couple of plump figs and arrange on top of dry greens. Add a bit of red onion, and then sprinkle with toasted walnuts and crumbled honey chevre. Meanwhile, make the pomegranate reduction by pouring ~1/2 c. pure pomegranate juice in a small saucepan. Let simmer over medium-low heat until reduced by 2/3 and is thick in consistency [yields about 1/4 c.]. Drizzle by the tablespoon over your salad, along with 1-2 T of extra virgin olive oil. Finish with a couple twists of the pepper grinder. Then, instead of starring at it in awe, stick your fork in it!
I wasn’t so sure I was a huge fig fan, but I haven’t been able to stop thinking about them ever since I bought the log of honey flavored chevre from Trader Joe’s the other day. Figs and honey is a pretty standard combination, but this salad takes figs ‘n’ honey to a whole different level!
It’s going to be another sunny fall day in Cali tomorrow… full of work and play!
- Are you a fig fan?
- Did you support your local farmers today?