BQ

I'm happy to report that I ran a BQ (Boston Qualifier) marathon on Sunday (!!!!!!!!). In case you didn't know, qualifying for the Boston Marathon is one of my dreams. I can't really pinpoint when exactly it became a dream; however, I know that it was sometime in 2010 after I first experienced the greatness of Marathon Monday.



Why do I want to run it so bad you ask?

First of all, qualifying for the Boston Marathon represents an impressive achievement for runners in general. It not only means you're tough enough to withstand long training sessions, painful workouts, or the vicious mind-game that starts somewhere after mile 15--a toughness all marathon runners have in common. It also means you went the extra mile (pun intended) to become physically faster and mentally more powerful. It means you are in the slim category of runners that meet the stringent qualification times set out by the BAA.

And for me it means more.



No, I wasn't born in Boston; I wasn't even born in the U.S. However, I did live in Boston for four and half years. I also watched the marathon five times, each time thinking to myself, "how awesome would it be to be one of those runners who we're all out here cheering for?"



Then 2013 came along. I want to keep this post a joyous one, so I'll just say that it was in April 2013 when I finally decided to go for it. I would run a marathon and qualify for Boston.

And so I ran my first marathon in July 2014. Even though I enjoyed the experience immensely, I didn't manage to run fast enough. I was 12 minutes short of my age-group cutoff. I decided I would take a long break. I would qualify for Boston some day.



Well that day came faster than expected! I'm still experiencing the bliss that results from months of training and honestly I hope it lasts until I cross the finish line on Beacon St.

Anyways, moving onto food, here's a quick recipe for a delicious chickpea salad spread. It goes great with toast or naan; I'm sure it also pairs well with crudités or crackers. Enjoy!



Chickpea Salad Spread (adapted from Food & Wine)
Makes about 4 servings.
Active time: 20 minutes; total time: 20 minutes.

• 1 teaspoon coconut oil
• 1/2 small red onion, minced
• One 15-oz. can chickpeas, rinsed and patted dry
• 2 tablespoons Tofutti
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh lemon juice
• 1 tablespoon chopped dill
• 1 avocado, sliced (optional topping) 

1. In a small sauce pan, heat coconut oil over a medium-high heat until just melted. Add onion and cook until fully cooked and slightly browned, about 5 minutes. Make sure to stir constantly so as not to burn. Set aside. 
2. In a medium bowl, mash chickpeas using a fork. Add cooked onion and remaining ingredients and mix very well. 
3. Season with salt and pepper; add more lemon juice or mustard as desired. Serve with toast, naan, or crackers. 

Naan

There is one recipe that has been on my to-do list for a while now. Naan.

Ever since the first time I tried it--at an Indian restaurant after school in Aspen while studying--I was hooked. I have to admit I forgot all about it when I moved to Mexico, but then during one Thanksgiving break trip I rediscovered my love for naan.

There is a pretty funny story behind this post. Here is the gist of it. My friend decided to heat up naan as a late night snack. As the rest of us waited in the living room, not exactly knowing what he was doing in the kitchen, he smothered an extreme amount of butter on it. He then appeared into the living room with a plate  of warm naan with no less than a pond of melted butter atop. Needless to say, the snack was disgusting and he was forced to wipe it off with paper towels as the rest of us laughed hysterically.

Since then, naan has become an inside joke for some of us. So this post is in honor of that day and my--or should I say our-- love for naan.

The recipe is very easy and the final product is delicious. Tastes much like the naan I have tried in any of the Indian restaurants I have been to. You can add different spices before cooking it; or keep it plain. Just make sure you have it with butter or olive oil (a decent amount).

Naan (adapted from Tasty Kitchen)

• 2 cups all-purpose flour
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon granulated Splenda
• 1/4 teaspoon salt
• 1/2 cup milk
• 1/2 cup plain yogurt
• Water
• Spices (optional)
• Oil or butter for serving

1. In a large bowl mix flour, baking powder, baking soda, Splenda, and salt. Make a well in the middle and set aside.
2. Place milk in the microwave for about 25 seconds, or until warm but not hot. Combine with yogurt and stir to blend well. Pour half of the milk mixture into the well formed in the dry ingredients. Slowly stir to combine. Keep adding as much milk mixture as needed to form dough (I used almost all of it). Cover dough with a damp towel.
3. Place a bowl of water in the microwave oven and heat for 30 seconds. Remove bowl and place covered dough in the microwave. Let rest, undisturbed, for at least 2 hours.
4. After dough has risen slightly, remove dough from bowl and place on a lightly floured surface. Knead for 2-3 minutes, adding flour is dough is too sticky. 
5. Separate dough into 8 portions. Roll each piece out until 1/4-inch thick. Season one side with whatever spice you are using and brush other side with water. 
6. Heat a large heavy skillet over medium heat and place naan, water-side down. Cover and cook for about 30 seconds or until bubbles appear.
7. Flip naan and transfer to a low flame, cooking it spices-side down directly over the flame. Cook until slightly charred. Serve warm.