It’s time for another round of What I ate Wednesday! This month, we’re tying in fitness, something I usually do anyway, so I’m excited. Let’s get started!
Biking: This month holds a new fitness challenge for me… my first triathlon! Eleven days to go. I feel so lucky that my local blogging buddy Holly is letting me borrow her road bike- it. is. amazing. I’m too nervous to race clipped in, so I walked it two blocks to the bike shop yesterday to get the pedals switched. And then I couldn’t wait to take it for my first spin last night!
Wow! I had no idea what I was missing- that 15 mile ride was the most fun I’ve had on a bike in years. Now I just have to get comfortable with a little more speed outdoors and work up the nerve to grab my water bottle while riding… it’s a bit different from indoor spinning!
Baking: I was inspired by the six very ripe bananas on our counter top to do some healthified baking this week. Lil helped me restock her banana “cookies” and then we used yogurt and applesauce to make an amazing chocolate chip banana bread. In the chaos of baking with a 2 year old, I forgot to add any sugar and it was still delicious! I’ll share the recipe this week.
Nothing says summer like sweet corn and fresh salads! We’re having a BBQ with friends this afternoon, and I plan to bring this salad with us:
Black Bean and Corn Salad (print recipe)
- 2 c. cooked black beans, or 1 15 oz can, rinsed and drained
- 2 c. fresh steamed or frozen sweet corn
- 1 red pepper, chopped
- 1 yellow pepper, chopped
- 2 scallions, sliced
- 1 c. cherry tomatoes, halved
- 1 avocado, diced (optional)
- 1/4 c. fresh cilantro, finely chopped
- 3 Tbsp. extra virgin olive oil
- 3 Tbsp. fresh lime juice
- 3/4 tsp salt
- 1/4 tsp fresh ground pepper
Combine salad ingredients (through cilantro). In a small bowl, combine oil, lime juice, salt and pepper. Pour over salad and toss gently to mix.
Happy 4th of July! How are you spending the day?
Do you have a favorite summer salad?