I've been feeling a little sluggish lately. As in, it super hard to motivate myself to work out and train for this darn triathlon I have coming up. I know I need to keep training and stay dedicated, but it's also important to take rest days. Lately though, I've wanted to take more rest days and do less training. Not so good. On Tuesday, I was supposed to do a bike session, but when I got home from work--and on the way home too--I was pooped. Pooped, I tell ya. So I decided to skip it. Take another rest day. Even though I had just taken 2 rest days on Friday and Saturday. Oh well.
I think I might be over-trained a bit. Rest days are important too. So I'm giving myself a break if I need it.
But before that break, I'm doing a triathlon this weekend. It's the Camp Courageous 2nd Annual Triathlon! I'm very excited and it's just a sprint triathlon so hopefully won't be too taxing on my system. And even better the net proceeds go to Camp Courageous which is a super awesome charity so I'm pumped. I'll let you guys know how it turns out.
It turns out when I'm too lazy to workout I'm also too lazy to cook. But I bit the bullet once this week and ate what I created for the next 3 or 4 meals. I wish I could just exist on cottage cheese & pineapple and granola bars, but alas that diet isn't so balanced. And I already eat about a pint of cottage cheese a week. Oops.
What was I talking about? Oh yeah, what I made.
My mom gave me about 5 ears of sweet corn last time I was home and they were still in my fridge this week. Must use them!
It occurred to me that I had seen a lot of corn recipes from Kristin at Iowa Girl Eats lately. Duh! a Of course she has a lot of corn recipes, it's Iowa Girl Eats not any other state. Iowa is only the corn capitol of the world.
Yumm, I love sweet corn. and I love when I can eat frozen sweet corn in the middle of winter.
I started with the Lemon Dressing.
Just combine the juice of 1 1/2 lemons with 4 tablespoons of olive oil. Next micro-plane 1 clove of garlic and mix in some salt 'n' pepper. Inhale and enjoy the delicious scent of garlic. So delectable. Stir that up nice and good.
Then I worked on the rice, chickpea, tomato salad. I just made that name up. Wish I had come up with something more clever. bleh
I cooked up one cup of Jasmine rice on the side while I prepared the rest of the veggies.
Throw some of the delicious lemon dressing in the pan and get it all heated up. Toss in a few kernels of corn chopped freshly of 2 cobs and about a quarter onion chopped. I think this would be better with a red onion. Just sayin'.
Saute that up a bit. Then throw in some bell pepper. I had green so that's what I rolled with.
Saute some more.
Toss in your rinsed and drained chickpeas. Or would that be drained and rinsed?
It's always better to rinse these babies because they are salty! Crazy sodium alert!
Once the rice is nice and fluffy toss that in too.
Have you ever tried Jasmine rice? It's fairly new to me and I have to say it's quite tasty. It gives off a wonderful scent as it's cooking up. And it's such a fluffy rice. A nice change up to my usual brown rice.
Quarter a few tomatoes to your liking and toss those in there as well. Pour the rest of the dressing over the top.
Serve that baby up.
The lemon dressing is perfect for this. Nice and tangy but a little bit sweet.
Try this out!
Chickpea, Corn, and Rice Salad
1 cup Jasmine rice
2 ears of sweet corn, chopped off
1 quarter onion, chopped
1/2 bell pepper, chopped
1 can chickpeas
1 large tomato, chopped
Saute in the lemon dressing and pour remaining over the dish at the end.