Cranberry Mango Millet Salad

Have you ever fallen victim to a week that just wouldn’t end?

Generally I’m against wishing the week away, but this week is an exception. In 3 days I’ll be lining up with thousands of other runners to participate in my very first half marathon.

I just want the week to fly by so that I can get this show on the road!

There’s a part of me that knows I can rock my goal time and cry with joy at the finish line. But there’s also another part of me that’s scared that something bad will happen and I won’t be able to complete it.

Shaking off the shakes

My solution to the nervousness has been to remind myself that there is no use in sweating over things that haven’t happened yet, or worrying about things that are completely out of my control. If my knee hurts, I’ll walk. If I get sick, I’ll register for another race later.

If I know the anxiety is creeping up on me, I’ll sit quietly and visualize myself physically running the race. Two minutes later I’m back to normal and confident that I have this one in the bag, no matter what.

Remembering why I do it

I had originally started running because it made me feel free and happy. Instead of approaching this as a do or die event, I’ve been trying to remind myself that it’s just like any other running session at home, only I’ll be running with a bunch of people.

Really, as long as I love running and enjoy myself, what more do I need?

Be proud no matter what

I’ve overcome so many obstacles during my training. I’ve recovered from a patella injury, dealt with countless issues with my hips, doubting myself, and having to take months off at a time to recover. All in all this process has taken me 1 year, but I’ve stuck to it.

One of the things that’s kept me going is the blog and all of you guys. You’ve been so supportive and encouraged me every step of the way. It’s amazing.

So in the end, no matter what happens I’ll be proud of myself.

Race preparation

I tried to run 5km last night as my last big hurrah before the event, but my right knee was bothering me so I walked the last 4km. It is what it is!

I’m planning to do a bit of arm strengthening and hill walking this morning at the gym. Then the plan on Friday and Saturday is to do a couple of laps in the pool and rest up.

Since we’ll be staying in a hotel the night before the event, I’ve started preparing a couple of meals/snacks that we’ll be taking with us.

First on the list of travel goodies is this delicious, summer-filled salad that we’ll enjoy during our 4 hour drive to Edmonton on Saturday.

And for snack we’ll have some of these…

But you’ll have to wait until tomorrow for the [simple] recipe!

I promise this one’s just as good :)

Cranberry Mango Millet Salad

Gluten free, Dairy free, Sugar free, Yeast free, Corn free

This salad combines millet and quinoa for slightly higher protein content. Lighten up your lunch with this mango, dried cranberries, and spinach salad topped with a sweet lemon poppy seed dressing. So delicious!

Yield: 6 entree sized servings

Ingredients

Salad

  • 1 cup raw millet
  • 1/2 cup raw quinoa
  • 3 cup water
  • 1 cups fresh spinach, chopped
  • 1 mango, cubed
  • 1/2 cup slivered almonds
  • 1/2 cup unsweetened dried cranberries
  • 1/4 cup yellow onions, diced

Lemon poppy seed dressing

  • 1/4 cup lemon juice
  • 1.5 tablespoon raw unpasteurized honey
  • 2 tablespoon Dijon mustard
  • 1 tablespoon poppyseeds
  • 1/4 teaspoon herbamare

Directions

  1. Place millet and quinoa in a strainer and rinse in cold water for a couple of seconds. Place rinsed grains in a medium sized saucepan and combine with water. Cover and bring to a boil. Once boiling, reduce heat to simmer and allow to cook for 10-15 minutes, or until water has absorbed. Remove from heat and allow to sit with the lid on for 10 minutes before removing and allowing to cool.
  2. Meanwhile, combine remaining salad ingredients in a large bowl. Add lukewarm or chilled grains. Stir to combine.
  3. In a small bowl, mix together lemon poppy seed dressing ingredients before pouring over the salad. Serve at room temperature or cold.

We had this salad with fresh turkey sausage last night and it was delicious! I split the leftovers into a bunch of small containers and threw them in the freezer for the weekend. We’ll defrost the night before we go and we’ll be set!

Do you have a race or special event coming up? How are you preparing?

What helps you stay positive?

PS: [I almost forgot!] The lucky winner of 2 bags of bean pasta is Suzanne! I’ll be sending you an email in a short while. Thanks for participating everyone :)

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Comments | Leave Your Comment

  1. The millet salad looks good (currently I have a never ending bag of puffed millet cereal open!).

    But the little gingerbread man…too cute! Can’t wait for the recipe.

    And congrats, I saw your strawberry ice cream from yesterday on FG :) Nice job. It DESERVED to be there!

  2. In the triathlon world we have a saying:
    DFL > DNF > DNS

    (Dead F’in Last is better than Did Not Finish is better than Did Not Start)

    In other words, you’re way ahead of a lot of folks for even toeing the line and starting the race. And you’re right – you can’t control what happens on race day – you can only control how you’ve prepared up until then. And YOU ARE PREPARED! Now, go enjoy your day.

    Beautiful salad, too. :)

  3. Love this recipe – hoping for some warm weather this weekend… salad weather! That photo of you running in the rain… wow…. I haven’t run for over a week because of the rain here, that really shouldn’t be an excuse, huh? Well, I did run on the treadmill, but that’s not quite the same. You are so dedicated! Nice one :)

  4. Looks yummy! I often have millet porridge but I’ve never had it in a salad before.

    I only started running in July so no races planned as of yet. I’m very competitive so I don’t want to put too much pressure on myself – which I will if I have a race coming up! Keeping it fun for now and racing against myself :)

    I used to compete in horse shows a lot when I was younger and visualisation and deep-breathing was the key for me. Also taking the time to prepare everything so there’s no panic in the morning!

  5. That looks like a delicious salad!

    Good luck on Sunday, I’m running my first half marathon in October, I’m glad to see that you have such a great attitude about it!

  6. Good luck on the race. I get scared too, but you’ll do great!

    That recipe sounds like something I’d really like. I’ve never tried millet, but all the other flavors sound like they’d compliment each other wonderfully.

  7. Good luck in your race! Mine is next week (a 10k) and I’m just so jumpy with excitement for it. My boy-friend has his first 65 motorcycle race this weekend as well :) I’m just preparing by being consistent with my runs and training plan and looking forward to the best!

  8. This looks like an awesome recipe! I’ve been looking for an alternative to pasta before races myself and this looks delicious! I love your ‘Shaking off the Shakes” section. I’m running a race this weekend too and have been thinking the same thoughts. Thanks for the reminder not to worry about things that have yet to happen! Good luck on your race this weekend Leanne! I can’t wait to read about it :)

  9. Love millet and mangoes!! Love this combo and GOOD luck!! I am so familiar with pre-race jitters. I used to get them before every crosscountry race. My coach always told me that the jitters are normal and help get your body ready to compete… ;)

  10. Wishing you light and energy through all the moments before,during and beyond your race. You are so competent, so able to give yourself what you need be it good food, rest, reflection, exercise or encouragement. A winner in my book, wherever you place in the race.

  11. this looks delicious! i love millet and the idea of using a homemade honeymustard sauce with poppy seeds! cranberries and mango add such great sweetness too. i have some millet in my fridge now!

  12. Good luck! You must be so nervous. I can’t wait to read about it once you’ve finished running! (And also…super cute bear snacks)

  13. What a beautiful salad! Just my kind, too!

    Hey, good luck on Sunday, Leanne. You’ll see, it’s quite the thrill. Just don’t put any pressure on yourself, let your legs carry you and most of all, have fun!

    Can’t wait to read the after race recap! :)

  14. Best of luck on the race! You will do great! I just remember it’s not whether I’ll finish, it’s when I’ll finish. Kind of calms the pre race jitters.
    Mmmmm that’s a good looking bear snack! And a great salad all in one post.

  15. Good luck on the race. Because of Gary’s Candida I make sure and pack some food whenever we venture out as well. Traveling can be challenging but it is doable.

  16. Hello ! We love your recipes and your food pictures, we will be more than excited if you could submit them to our site. Thanks :)

  17. This was super yum!! I didn’t make the dressing– I bought Annies Organic papaya poppy seed and it was sooo good in it!!! hubby mixed chicken in his (im a veggie)

    • Oh yum! I didn’t know Annie’s had that dressing. I’ll have to check it out :)

    • Hi Diana – herbamare is a flavored sea salt. It has multiple herbs. So good! You can purchase it at many health food stores or super store. If you can’t find it, feel free to use regular sea salt.

  18. my new favorite salad. it is super simple to put together put has great flavor and stays well in the fridge for several days. thank you for posting this recipe! i didn’t have any millet left so i used only quinoa for both amounts.

  19. This sounds so tasty! Are the 1 cup of Millet and 1 cup of Quinoa cooked or raw measurements?

    • Hi Krystle :) they are the raw measurements. Enjoy!

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