Running Apps & Tomatillo Guacamole

Running Apps

What Running App do you use?   The two I know the best are Nike+ and Map my Run.

I prefer Map my Run for 2 reasons:

1) I can literally map out my course online before I head out.  This is just a sensible thing to do in my opinion. And I always tell my husband my route before I leave.  On my longer runs he and kids come out and set up refueling stops along my runs.  This is my favorite part of my runs and really keeps me motivated.  We don't pay for the upgraded live tracking feature but we don't need it. They can use the route I've set up on using either the app or website to predict where I'll be at a certain point (they know my pace time).

2) It doesn't drain my battery. This is actually my biggest problem with Nike+ which needs the phone on in order to run. I have run for around 2 1/2 hrs before my battery would die using Map my Run and that was on my old 3G phone.

Map my Run is also linked to www.myfitnesspal.com, which is cool because I can log my food and sync it with my workouts.   It does have the social networking component to it, which I do not use. I don't need it, nor do I appreciate social networking, so I locked down my privacy and just use it for myself.

It would really like it if I could convince my brother to join me on Map my Run, but he is a Nike+ fan.  Oh well.

Which app do you use?
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Tomatillo Guacamole
The Complete Cooking Light Cookbook
Oxmoor House, 2000

I found this my old Cooking Light cookbook.  It has slightly different tang to it than standard guacamole, probably because of the tomatillos. But we like it. And unlike traditional guacamole it keeps well in the fridge for several days without turning brown.

1 11 oz can tomatillos
1 medium avocado
1 C chopped onion
2 T lime juice
1/8 t salt
1 1/2 t seeded, minced serrano pepper
2 t chopped fresh cilantro
1/8 t black pepper

Place avocado and tomatillos in a food processor and process until smooth.

Spoon mixture into a medium bowl and stir in remaining ingredients.  Cover and chill 1 hour.

Quinoa, Avocado and Sweet PotatoTimbale

I have been hanging onto this recipe for a while. The picture made it look so yummy and I had been eager to try it. Honestly I was a little intimidated because I thought it looked really labor intensive. It really wasn't as difficult as it appeared. Nick and I each had two timbale and we felt satisfied. As in hara hachi bu (the Japanese philosophy of eating until you are 80% full).  These were good and really I don't have any serious complaints, but the recipe didn't send me over the moon. I'm not sure I'd make this again, but I still liked it.

In the event you'd like to try it, I do have a couple of notes:

1) This recipe has 4 basic parts. Each part can be done in advance, then assembled when its time to eat.

2) I would use the full jalapeno instead of half to prepare the Quinoa.

3) I roasted the tomatillas along with the sweet potatoes - just got it done faster and everything was fine.

4) I didn't have avocado when I made this (I forgot to pick one up), but I think it would be really scrumptious had I used it.

5) No need to use a mold to create the nice neat little stack. You could very well just pile it on the plate - it all will fall apart once you dig in anyhow. But on the other hand, the presentation is nice when you go the extra mile. I have to admit I actually felt a little special when I made it look really pretty - like I was eating something that would be served in a fancy restaurant. I used a large biscuit cutter as a mold.

This recipe is from a new chef I hadn't used before Tal Ronnen. His cookbook is called The Conscious Cook: Delicious Meatless Recipes to Change the way you eat. Find the recipe here.

Tangy Cucumber and Avocado Salad

More cucumbers that you can eat? Try this salad. I like the contrast between the crunchy cukes and creamy cados. Very quick to prepare, light and perfect for summer. Admittedly, its not an origianl


Tangy Cucumber and Avocado Salad

2 medium cucumbers, cubed
2 avocados, cubed
4 tablespoons chopped fresh cilantro
1 clove garlic, minced
2 tablespoons minced green onions (optional)
1/4 teaspoon salt
black pepper to taste
1/4 large lemon
1 lime

In a large bowl, combine cucumbers, avocados, and cilantro. Stir in garlic, onions, salt, and pepper. Squeeze lemon and lime over the top, and toss. Cover, and refrigerate at least 30 minutes.