Where does the time go? As if it weren't scary enough to be careening at breakneck pace toward my 40s, next week is JULY, people. That means I'm just a week from being able to say that my ultra is a mere two months of insufficient training away. It is with this terrifying knowledge (and stunning lack of time) that I'm desperately trying to simplify where I can, while also attempting to knock off a few pounds before my training mileage really starts increasing. With that, I give you two embarrassingly easy snacks-slash-meals that will likely be in heavy rotation over the coming weeks.
Cait's Basic Fruit Salad
1 pint strawberries
2 large bananas
1 - 2 juicy peaches (as juicy as you can find)
1/2 cup+ fresh blueberries (for me, this is as many blueberries as I have the patience to pick from our backyard bushes)
Sprinkling of chopped nuts (I like walnuts for this)
1. Cut everything except the bananas into smaller-than-bite-sized pieces.
2. Combine everything but the bananas in a bowl and refrigerate for at least 30 minutes. Refrigerate your (whole) bananas during this time, too.
3. Just before eating, slice your bananas and mix them into the bowl. Sprinkle with nuts and serve!
Smoky Brussels Sprouts
1 bag small-ish frozen* Brussels sprouts
1 tsp olive oil (optional), plus a dash of salt & pepper
1/4 cup prepared tahini sauce - or tahini mixed with lemon, garlic, and salt to taste
2 tablespoons apple cider vinegar
1/2 tsp chipotle powder, or to taste
1. Preheat oven to 475. While the oven is heating, toss frozen sprouts in a bowl with the oil and salt & pepper.
2. Line a baking sheet with parchment (optional but recommended), spread the sprouts evenly on the sheet, and pop into the preheated oven.
3. Start checking on your sprouts after 15 minutes, and check tenderness with a fork every 5 minutes or so. You want them just tender with a bit of charring on the outer leaves.
4. While your sprouts are cooking, mix tahini sauce, vinegar, and chipotle into a deliciously smoky sauce. I like mine thin enough to drizzle, but it's also good as a thicker dip, so thin with water or vinegar to your liking.
5. Put all your cooked sprouts into one big bowl, drizzle with sauce, and eat the entire thing. (There's no shame in it, because VEGETABLES.)
*I use frozen because my obsession with Brussels sprouts means that I've tried them just about every way you could think to make them. My hands-down favorite is roasted-from-frozen---I have no idea why, but they cook so evenly and turn out almost creamy.