Run. Coconut. Lentil. <– New Blog Title?

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Tonight, I walked out of my gym sweaty, tired, and with a blister on my toe…but I didn’t care. I ran three miles in just over 30 minutes without stopping. I know that’s no big deal to some of you amazing runners out there, but for me–it’s huge.

The fact that I haven’t been running lately and that my legs were still sore from Body Pump on Thursday night didn’t stop me. I just hopped on the treadmill and ran…and ran… and ran.ย  And it was fabulous.

So fabulous that I felt like whipping up a new recipe for dinner tonight…

But more on that in a sec. First, I want to recap today’s eats.

Lunch was leftover pizza,ย  a goat cheese and tomato salad, and FSTG Cheddar Chips.

I had a couple boring errands to run today. Both involved sitting and waiting for at least 45 minutes. Boo.

I finally made it home and fueled for the gym with a piece of whole wheat toast with PB

When I got back, I chugged half of this:

Gotta love electrolytes! This is definitely my new favorite flavor of coconut water. It tastes so summery!

Dinner was Cooking Light-Inspired.

I had some lentils sitting in my pantry that I knew I wanted to work into dinner tonight. I searched lentils on the Cooking Light website and was intrigued by the recipe for Megadarra. The dish is apparently very popular in Egypt and is comprised of lentils, brown rice, and caramelized onion. I didn’t follow the recipe exactly, so here’s my version of it:


(Adapted from Cooking Light Magazine, 2001)

What you’ll need:

  • 1/2 cup brown lentils
  • 1/2 cup brown rice
  • 2.5 cups of water
  • 1 onion, sliced
  • 2 tbsp of olive oil
  • 1 chopped tomato
  • ~1/2 tsp cumin
  • ~1/2 tsp garlic powder (or minced garlic)
  • ~1/4 tsp salt and pepper

  1. Heat 1.5 tbsp of oil in a pan, add onion, cover and let heat for 15 minutes on a medium-low heat. Uncover, and cook for 12 more minutes, or until brown on a medium heat.
  2. Meanwhile, boil two cups of water in a medium-size pot. Add lentils, cook for 20 minutes or until tender. (Mine took 17 minutes.
  3. Add rice, cumin, garlic, salt, pepper, and 1/4 of the onions, and 1/2 cup water to the lentils. Cover and cook until soft. Another 17 minutes or so. When there is 10 minutes left, add chopped tomato.
  4. Top with the rest of the onions and remaining 1/2 tbsp of oil. Serve over greens with goat cheese, like I did, or just in a bowl.

One of the best recipes I’ve made in a while. It was very flavorful and tasted great on top of romaine with goat cheese. Try it! I promise you’ll love it!

In other news, I was preparing overnight oats tonight and dumped cumin into the mix instead of cinnamon. Fail. I seem to remember Holly doing something like this, or exactly like this at some point. At least I’m not alone. My jar of cinnamon is always in the exact same place…except for tonight. I managed to scoop out the cumin and add a butt-load of cinnamon to take its place. Sheesh.

Dessert was divine

I spent wayyyy too much time making this bowl look pretty ๐Ÿ™‚
  • Sliced Banana
  • Sliced Strawberries
  • Blueberries
  • Cheerios (yes-cheerios)
  • Dark Chocolate Chips

Heated in the microwave for 15 seconds…*dies*

What is the worst cooking mistake you’ve ever made?

Have a great Saturday! <3

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  1. Ahh that sucks about the cumin! Good thing you were able to salvage it. My aunt once made cookies and forgot to put the sugar in. Fail. I can’t remember what cooking mistakes I’ve made like that ๐Ÿ˜‰

  2. Haha that cumin mishap is hilarious!

    When I was younger, I’ll never forget one of the first times I made chocolate chip cookies by myself and I mixed up the amount of salt and sugar…. yep, I used about 1 c. of salt and 1 tsp. sugar!

    In my defense I think I was like 6 haha…. have a great weekend Rebecca! ๐Ÿ™‚

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