Week 7 – Mashed Millet | Flexitarian Filly

I felt the residual effects of an intense race all last week, so week 7 was sort of hard. All of the runs went okay but mostly just okay. I know I’m in the toughest period of the training, so it’s good to remind myself that it’s okay for things to feel hard. Also good to remind myself to stop and smell the roses. Or to smell the beautiful sunrise on biker supported long run. Thanks, A.V.V!

Marathon Training Week 7:

Monday: 9E
Tuesday: 10E
Wednesday: 11 (2 Warm up, 8 x 1200meters @ 6:20 with 2.5min rest/jog, 1.5mile cool down)
Thursday: 10E
Friday: 6 (2E, 4 x 400meters @ 81sec, 200m jog, 8×200 @ 40sec 200 jog, 1 cool down)
Saturday: 20 (7E, 6M (6:43/mi) 2E, 5M) My marathon pace was a bit off/slow but the pace was varied and faster than easy, so I feel okay about it.
Sunday: Rest
Total – 66 miles

Moving on to millet.

Millet is most often sold as birdseed in the US; however, it’s a super healthy grain that deserves some attention. You can find millet in the bulk food section of most grocery stores. Mashed millet is one of our favorite ways to enjoy it. I’ll give you a couple of variations to try.

1 c millet – rinsed in mesh sieve. Place rinsed millet in heavy pan and heat over medium heat for about 5-10minutes until it just begins to smell toasted. Don’t burn the grain, but heat it and stir a couple of times. This toasting really primes the grain before cooking. Then add 2 c water and continue to cook covered for about 15-20 min until all the water is absorbed. Remove from heat and allow to sit until the rest of your ingredients are ready.

1 whole cauliflower rinsed and florets separated. Steam the cauliflower until tender, about 8-10 minutes.

In a large bowl, combine the steamed cauliflower and cooked millet and mash it all really well with a potato masher. This should turn into something akin to mashed potatoes, but way better for you.

For a side dish here’s what I like to add: