Pushups, Pasta, & Pinot Grigio

Hello Hello!

Before we get into today’s workout, I have to share this quinoa salad recipe I made last night and am super excited to have for lunch this week!

I can’t take full credit for this one, I came across the original recipe on Pinterest from the pinch of yum blog, and adapted it to my taste.

Bacon & Pea Quinoa Salad

(before you even ask, yes, more bacon)

• 1 cup uncooked quinoa
• 3 cups frozen peas
• ½ cup reduced-fat feta cheese
• 6 slices bacon, cooked and crumbled
• ½ cup freshly chopped herbs (I used equal parts parsley & cilantro)
• ½ cup almonds, crushed in a food processor

• ⅓ cup freshly squeezed lemon juice (I used 1 large lemon)
• ⅓ cup olive oil
• ¼ tsp salt (to taste)
• 2 Tbsp honey (or however much you prefer!)

The How:

Cook the quinoa until tender and drain thoroughly.

Bring a medium pot of water and salt to a boil, once boiling, turn off heat and add the frozen peas. Cover for a few minutes until the peas turn bright green, and drain.

Combine the quinoa, peas, feta, bacon, herbs, and almonds in a large bowl.

Blend the 4 dressing ingredients in the food processor. Toss the dressing with the salad ingredients, and season with salt & pepper to taste!

I put together the salad last night and then this morning whipped up and added the dressing. Of course I indulged in a few spoonfuls as I was packing my lunch, it’s so fresh and citrus-y, and the bacon crumbles give it just the right amount of saltiness!

Today’s Workout

I’ve got another treadmill routine comin’ atcha this morning! This one is 50 minutes and about 5 miles, with hopefully enough interval action to break up the monotony.

You can also pair this run with a short Nike Training App session to round out your workout. One of my favorites is the Get Focused (15-minute targeted workouts) Shoulder Ripper. I try to complete it with 10-lb weights.

And there you go 🙂 Hope you all have a fantastic Tuesday!