Archive Recipes Archive - Kilroy's Kitchen

Warmer Weather = More Running + More Salads

HEY HEY friends, family, and fans. I’m kidding about that last part. Maybe.

Before I get started: yes, I know my photos are on their sides. In my draft and media gallery, they’re upright but in the published post, they’re sideways. Bear with me here. Thanks.

These last few days have been quite eventful – family things, new job things – so I’m trying to  soak up as much of my remaining freedom before selling my soul off to Corporate America (just kidding!!). I gotta tell ya – waking up when I want to wake up, drinking my coffee as slow as I want, and being able to do whatever I want all day has been reeeeally nice and I’m pretty sure I’d do well in retirement 😉


Training Updates:

I’m finally hitting 20mi per week pretty regularly – 3-4miles 3x a week + a longer run over the weekend. In all of my last training cycles, I was running 5-6 days a week depending on what I had going on and, even though I was (loosely) following a training plan, I was always so tired. Running 4 days a week (sometimes 5) will be nice, especially once I start doing longer runs and working, because it gives me time to do whatever else I need to do AND gives me a bit more recovery time. I’m hoping this prevents, or at least delays, the nagging aches most runners experience at some point during training. And since it’s warming up over here in the Chicago area, I’ve been able to do a majority of my running outside – YAY!

 

With all of the warm(er) weather we’ve been having in the Midwest, I’m thinking ahead towards spring and summer and fueling up with one of my favorite salads. I first had a salad similar to this a few years ago while in Florida with my friend Genna and have been recreating it with a Mediterranean twist ever since. What’s so great about this salad is that the combinations are endless: toss in some avocado for healthy fats or serve on top of avocado toast, toss with mixed greens to get in even more micronutrients, add bell pepper, omit olives, use a different kind of cheese or leave it out altogether! It’s completely customizable to suit your needs. What I really love about this is that it’s a vegetarian-friendly (and vegan, omitting cheese) protein-packed meal AND it’s insanely cheap: with the products I used, this comes out to less than $3/serving!

Print Recipe
Mediterranean Chickpea Salad
A tasty, quick, and easy custom chickpea salad - perfect for a post-workout snack or warmer weather!
Servings
people
Ingredients
Dressing:
Salad:
Servings
people
Ingredients
Dressing:
Salad:
Instructions
  1. Dressing: In a bowl, mix all ingredients well
  2. Salad: Toss all ingredients in a large bowl and top with dressing to coat well. Top with feta and parsley
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Welcome one, welcome all to my little corner of the internet (cheesy, I know). Here you’ll find all sorts of food, fitness, and the fun things I’m up to! I include recipes for everything I make, I’ll recap my weekly workouts, and I share things that make me laugh so hard I cry. I’ve been told I’ve got a sarcastic sense of humor so, sorry ’bout it. Wanna learn s’more about me? Go ahead – check out my about me page!

 

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