Ride Race Rest – Giving Thanks


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This week I’m thankful for…

…a fun 10K race this morning with my friend Hayley at Regents Park.  She gifted me the entry to the race and even though she is a speed demon (aka way faster than me) she stayed with me the whole time and we had a blast.  I finished with a 56:34 (9:07 min/avg) but had to stop a couple times due to treating an almost low blood sugar. Not my best race but we weren’t going for a PR either… The weather was beautiful and our guys and our doggies were cheering us on!!!


…a lot of amazing training runs. I started the week off with positive energy and was rewarded with some really amazing runs.


…beautiful flowers and the bees that help the process along.  (even though I still don’t like bees I know they are needed)


…cozy, family movie time Saturday night.  If you’re looking for a great movie on NetFlix look up The Frozen Ground.


…experiencing #RideLondon #Freecycle yesterday.  10 miles of London’s streets were open to bikes only, including the stunning views from the Waterloo Bridge.  It was a sea of people of all ages and it was a gorgeous day!!!





…being able to turn a frozen pizza into something SO much better!


…snapping this uber cool photo on Friday evening.  (see the buildings reflection in the wine?)


What Are You Thankful For This Week?

Black Rice Cobb Salad


You’ll have no problem convincing anyone to eat a “salad” with this recipe!  I wanted to try out black rice, I saw it at Whole Foods and had never tried it before so I gave it a whirl.  It’s way different than white rice, a bit heavier (but in a satisfying way) and nuttier.  I figured the hubby wasn’t going to be happy after a hard day of “honey-do” errands when I mentioned he was having a salad for dinner.   But the total opposite happened, he freaking loved it!  I did too, it’s not just pretty but it’s delicious and satisfying.  I was just mad I didn’t prep enough for 4 meals….

Black Rice Cobb Salad
Serves: 2
  • 1 cup black rice
  • 1 teaspoon kosher salt, plus more
  • Freshly ground black pepper
  • 1 bunch scallions
  • 1 pint cherry tomatoes
  • 1 avocado, cut into 1-inch pieces
  • ½ cup mint leaves
  • *optional* grilled chicken
  • Flaky sea salt
  • Dressing
  • 1 lemon, juiced and zested
  • 3 Tbsp EVOO
  • pinch of salt and fresh cracked pepper
  • ½ small shallow, minced
  1. Bring 1 cup rice, 1 tsp. kosher salt, and 2 cups water to a boil in a medium saucepan. Cover, reduce heat to low, and simmer until rice is tender, 25 minutes.
  2. Remove pan from heat and let sit.
  3. Meanwhile, whisk oil, minced shallot and lemon juice in a small bowl
  4. Drizzle over warm rice and toss to coat; season with salt and pepper. Let cool.
  5. Prepare a grill for medium-high heat.
  6. Grill scallions and tomatoes, turning occasionally, until charred in spots and tomatoes begin to split, 6–8 minutes. (you could also put them under the broiler)
  7. Transfer to a cutting board and slice scallions into 1" pieces.
  8. Spoon quinoa onto a platter and top with scallions, tomatoes, avocado, mint, and pistachios. Drizzle with extra dressing and sprinkle with sea salt.
  9. *add grilled chicken*

Have You Ever Eaten Black Rice?

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