Making plans, checking them twice.

Fail to plan, plan to fail.

I’ve heard it a gazillion times, probably because I mutter that phrase every time I get to work without my lunch, or I’m furiously searching for a recipe that I read and bought ingredients for, but forgot where I read it. Or I say it when I get home and crash on the couch because I’m so tired, but I know a quick run will be a lot better than a nap…well, a lot better than a 2 hour nap. I have no shame in quick naps.

Today, I finally got all my plans ready. Groceries, meals, laundry, supplements/vitamins (love Vit D, Bs, fish oil, and multi), gym bag, and workouts planned. Since I’m following a completely different plan, I have to make sure I know what I’m doing before I get on the TM or go outside. I’m doing more speedwork and intervals and I can’t just jump up there and run until the TV show goes off. One more step that needs careful planning.

For meals this week, I made something new. Edamame. Soy beans. So pretty and green and versatile. I made some red quinoa with edamame and cilantro to use a quick protein meal or a base for other protein sources for lunch. Normally, I make dinner and plan leftovers. When dinner is salmon, well, I can’t take that to work. We are banned from warming up fish or seafood in the teacher’s lounge due to the smell that makes little kids squeal and grown ups gag. And warmed over salmon is not that great anyway.

Quinoa with Edamame

• 1 cup red quinoa
• 2 cups of water
• 1/2 cup of edamame
• 3 Tablespoons cilantro chopped, or 1 T dried cilantro
• 1 clove of garlic, minced
• 1 lemon, juiced and zested

1. Bring water to a boil.
2. Add quinoa and cook 15 minutes on low UNCOVERED.
3. Add edamame. Cook another 5 minutes or until water is fully absorbed.
4. Fluff with fork and add cilantro, garlic, and lemon. Salt and pepper to taste.
5. If desired, add any seasonings to bring out more flavor.