Taking a break from studying and getting out a bit this afternoon was just what the doctor ordered. I feel like a new woman!
Around 4 I went to the gym with low expectations for what I would be able to accomplish with my tailbone pain. I hopped on the treadmill to test things out, and although I felt tightness, I felt no pain.
I ran at about a 10 min/mile pace for the first mile (my first mile in 2011) and the rush of running felt so good, I thought I might cry (i might be a tad hormonal). But honestly, it was an incredible feeling.
Even though I was inside, I pictured myself running the streets of Philly during my half marathon. I know, I’m a weirdo, but whatever gets you through, right?
Four miles went by really fast, and I was even able to pick up the pace quite a bit after the first mile and a half.
Now on to fuel…
Tonight for dinner I was feeling adventurous. Earlier this week I saw this casserole on Meghann’s blog, and thought I would try something similar and incorporate some other leftovers I had in the house.
Quinoa Squash Cauliflower (QSC) Casserole – serves 3-4
I first started by cooking 1/2 cup of quinoa in 1 cup of chicken stock
Once it was done, I mixed it with the rest of the spaghetti squash I had in the fridge, and 2 Garlic and Herb laughing cow wedges.
I pressed this all into the baking dish and put it in the oven for about 6-7 minutes on 400.
After that, I topped the quinoa “crust” with some roasted cauliflower, and covered the whole thing in 2% milk shredded cheese and a sprinkle of parmesan.
Bake in the oven for 15 min on 350 until the cheese is melted and bubbly.
And there you have it! A delicious casserole that was super easy (and cheesy)
I served mine with 1/2 a whole grain roll, and some cucumber for a little crunch.
Did you get in a workout today? If so, whaddya do?
Any favorite casserole recipes to share? Go ahead, link away!