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The Society
 
June 4, 2014 | The Society

Lifestyle Series - Updates from Courtney

As the race date approaches, I have been getting out and working up my mileage each week and it has been gratifying to see some results, however I still have a long way to go before July. The longer days and warmer evenings have made my training much more enjoyable and in addition to increasing my miles, I have started to look into different yoga studios to help stretch out on my off days from running. Yoga is great for me because I usually forget to stretch after running, and notice that I have an easier stride when I am feeling loose. It helps to get me centered and relaxed, which not only improves my running but also eases everyday stress.

Because I haven't maintained a regular running schedule over the years, it takes a while for me to get back into the swing of things, and I am still struggling with that. While I have always enjoyed running, there are times when I don’t feel like going for a run and have to remind myself how much better I feel after I have done it. But, when you have a labrador who has endless energy and can never run long enough or fast enough, it makes it easier to pick up the leash and put on my running shoes. 

Although I eat seafood when I go out, I generally eat vegetarian most days of the week and have decided to share a recipe for a gnocchi, lentil and escarole soup. I love this recipe because it is incredibly easy to make, is very tasty, and is one of my favorite flavor profiles. Lentils have always been a favorite of mine because they are relatively high in protein and do not weigh me down. Not to mention that it refrigerates really well, and makes for a good lunch option for the rest of the week!

Enjoy!

- Courtney

Gnocchi, Lentil, and Escarole Soup
Adapted from VegetarianTimes.com

Ingredients
1 Tbsp olive oil
1 large yellow onion, chopped (2 cups)
3 cups low sodium vegetable broth
3/4 cups French lentils
4 cups chopped escarole
1 1/2  cups prepared potato gnocchi
6 oil packed sun dried tomatoes, drained and chopped
1 tbs. prepared pesto

Preparation
Heat oil in large nonstick skillet over medium-high heat. Add onion and cool for 5 minutes. Add broth, 3 cups of water, and lentils and bring to a boil. Reduce heat to medium low, and simmer 10 minutes until lentils are almost tender. Add escarole, gnocchi and sundried tomatoes, cover, and cook 5 minutes more, or until gnocchi are cooked through and escarole has wilted. Remove from heat and stir in pesto.

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Cheer Courtney on at the Destination Races Napa to Sonoma Half Marathon on July 20, 2014!

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