Yesterday marked a running milestone; the first of the race series in the lead up to Dublin City Marathon (97 days away). The first in the race series isn’t too challenging at only a 10km road race. Only! I can say that now given that I’ve run plenty of 10km races in the past 6 months since I started to put one foot in front of the other. Back in December it seemed just as unobtainable as a marathon. The next in the race series is a 10 mile run in September and it’s simply a case of getting the miles in the legs between now and then. I’ve already finished a half marathon which is shorter so I know I can do it. It’s all about building up my stamina.
That race yesterday was in incredibly humid conditions which made it difficult but it helped to have himself finish alongside me and see fellow club members at the finish line. Support, just like a good bra, makes all the difference when running.
When it comes to cooking at home I’m still on a minimal-effort buzz. Anything to stop from having to spend too much time in my tiny kitchen with little ventilation. If I can cook on the BBQ then I’ll cook 3 meals a day on it, including desserts! If you are cooking on the BBQ, allow the coals to cool a little before making this wonderful fruit salad which is full of caramel flavours. I like to finish mine off with toasted bread for texture but it’s fine without.
Once again I have a simple recipe video for you to follow!
[recipe][recipe title=”BBQ Fruit Salad” servings=”4″ time=”15 mins” difficulty=”easy”]
Fruit that has been roasted on the barbecue brings out all the caramel flavour that comes naturally from fruit sugars. There’s a trick to roasting fruit on the barbecue or griddle though!
- 2 Nectarines
- 2 Bananas
- 2 Red Apples
- 2 Doughnut Peaches
- Slices of Pineapple (tinned is fine)
Cut out on large square (about 2 hand lengths square) of baking parchment and the same of tinfoil. Lay the tinfoil flat on a large chopping board and lay the baking parchment directly on top.
Slice the stone fruit (nectarines and peaches) in half and remove the centre stone. Place the fruit cut side down straight onto the baking parchment. Chop the apple into quarters and remove the core, place the onto the baking parchment in the same way. Finally, peel and slice the banana lengthways before putting onto the baking parchment with the slices of pineapple.
Carefully lift the chopping board and use it to slide the tinfoil straight onto a hot barbecue grill. Grill the fruit for about 10 minutes, or until they get char marks, then place into a large bowl and serve with natural greek yoghurt, a drizzle of honey, and maybe some crisp toast for texture (optional).[/recipe]
Disclosure: This recipe was originally developed and photographed for Lidl Ireland.