This morning I made good on my promise to be nicer to Philadelphia, so I did what seemed like the Philly thing to do for Memorial Day - I went for a run in Fairmount Park. And yes, I listened to Eye of the Tiger. But I think my hardcore soundtrack was warranted seeing as it was 90 degrees.
The lesson I learned today is not to take your credit card with you when you run because you'll come home with a lot more than miles under your belt. I ran myself to a Starbucks and got a bottle of water and picked up some VIA since I'm running low. Then I went to Philadelphia Runner but they were closed for Memorial Day, so I stared longingly at the hydration belts hanging in the window.
Somehow I ended up in Payless where I picked up a cheap pair of sneakers that have very little cushioning. I'm trying to transition myself to a more natural stride so before I put on a pair of vibrams I figured I should start with some basic sneakers without the bells and whistles I'm used to. We'll see how that goes.
After my run, I wanted something light and cold to bring me back to life. I found the recipe card for "Rainbow Salad" that I had picked up a few weekends ago while food shopping at Stop and Shop with my mom in NJ.
Rainbow Salad or the Perfect Summer Salad
1/4 pint fresh blackberries
2 oz of spring garden salad mix
1/2 avocado, peeled, pitted and diced
1/2 yellow pepper, sliced
1/2 oz of crumbled feta cheese
1/2 cucumber, sliced
1 Tbsp extra virgin olive oil
1/2 Tbsp honey
1/2 orange, juiced and zested
1. Throw your spring garden mix into the bowl, top with blackberries, avocado, yellow pepper, cucumber and feta cheese.
2. In a small bowl, combine dressing ingredients and stir.
3. Toss salad with just enough dressing to lightly coat.
Easy and very yummy. I could see adding some lime marinaded grilled chicken to it to make it into a more substantial meal.
Of course I made a mess while putting this together.
But someone helped me clean up!