Greek Yogurt with Cucumbers, Mint, Walnuts
I ate a sleeve of cherry flavored ClifBlocks during my 13 mile training run yesterday. I was practicing my half ironman race nutrition, so I popped one of these gummy bear-like squares in my mouth every 2 miles (or about every 15 minutes), along with a swig of sports drink. The plan worked, I felt good and didn't get dehydrated, even though it was 80+ degrees out. But after eating sticky candy for two hours straight. My teeth hurt as much as my legs.
I'm ok with strange eating habits like this during training and racing, but outside of working out, I want to eat REAL food. Food that's natural, minimally processed and locally grown. And certainly nothing that comes from a pouch or a powder.
That’s why this savory yogurt treat is how I’ve been refueling lately. It’s a simple combination of plain Greek yogurt, cucumbers, fresh mint (from our yard!) and toasted walnuts.
For the non-triathletes still trying to figure out what’s going on in the first paragraph of this blog (eating candy while running? running 13 miles? what??), think of this recipe as a healthy snack or a refreshing summer mini-meal.
Greek Yogurt Topped with Cucumbers, Mint and Walnuts
Top a few scoops of plain Greek yogurt with:
-toasted walnuts, chopped
-a few fresh mint leaves
-a drizzle of olive oil
-salt & pepper