Yep. That sweaty betty would be me finishing my first ever half marathon! I am super proud to say that I finished in 1:55:56 despite the heat and humidity. My goal was to finish in under two hours so I am all kinds of pleased with this time!
The race was great from the get-go: my legs felt great, I had a spring in my step and a grin on my face for every minute of the first ten miles! It was truly so much fun to run!
Miles 10 – 13 are best forgotten if I’m honest since I wanted to die slightly. Okay, a lot. But I pulled through and kept going, still managing to sprint the last hundred yards or so over the finish line.
Best of all?
I had this girl on hand to calm my nerves, to share her bed, oatmeal, almond joy blondies, and to start the race with:
Ok. I’ll stop blathering on about my race now.
The weekend was as full of bbq-ed goodness as you would imagine: grass-fed, organic beef burgers with blue cheese centres, bacon-wrapped shrimp, grilled peaches, asparagus:
Now. Back to that salad. Mmm. After a weekend of bbqs, this tasted so effing good. Make it now, I dare you.
Edamame and Chick Pea Salad with Caramelized Onions and Lemon
- 1 can chick peas
- 1 packet frozen edamame
- 1 small onion, chopped
- 1 tbsp olive oil
- 1/2 lemon
- 1 tbsp pine nuts
- salt and pepper
- Bring a pot of water to the boil. At the same time, heat olive oil in a pan.
- Add onions to the pan and saute on low heat for about 15 minutes, until soft and caremelized. If they ever start to burn or crisp, turn the heat down a touch and add a splash of water to the pan. You want them soft and super caramelized, not fried to a crisp.
- Add edamame to the boiling water and cover. Cook on high for 5 minutes. Drain and shell.
- Drain and rinse chick peas. Add to a bowl with onions and shelled edamame.
- Add the juice of your lemon and salt and pepper to taste.
We served ours with poached eggs on garlicky sauteed spinach. Yum.