Hello there! Well, I’m sore. I’m not mad about it – as my husband says, “That’s how you know it’s working!” No, but seriously…
I got up this morning and ran about 2.15 miles. Since the distance was lower, I ran it a lot faster than I normally would and it felt great! I’m feeling it now but it felt good when I was going lol! In addition to the run, I did 50 crunches before and 50 crunches after and I stretched after. I realized that I’m not stretching enough so I’m going to make time for stretching a lot more often… I’ve decided to put a bit of structure on my runs from now on.. I’m going to do 2.15 miles on Tuesdays, 3ish on Thursdays and 5ish on Saturdays… When I did the 5 miles on Tuesday last time, I was still sore on Thursday and wasn’t able to do more than 2 ½ miles so I’m just trying to plan a bit better. I’m slightly concerned with the weather as it’s only getting cold… considering, again, switching gyms. Urban Active at least has an indoor track… although I don’t really like the thought of running in circles for an hour lol… we’ll just see how bad it really is this winter, I guess? It was about 30ish degrees this morning and I was plenty warm..
Food Today:
Breakfast:
Protein shake immediately following workout
Fresh juice of beets, apples and carrots….. um, note to self: Beet juice is not delicious.
Snack:
Oatmeal w/ raisins and cinnamon
Lunch:
Leftover curry from last night (FANTASTIC, by the way! I’ll share the recipe!)
Snack:
Protein Tofu
Dinner:
Mexican Casserole – another new recipe! Branden was complaining that I cook the same thing all the time (rice&veggies or noodles&veggies) so I’m trying some new stuff this week!
The curry that I made last night was absolutely delicious! I don’t have my cookbook with me but I’m pretty sure I can remember it:
Roasted Vegetable Curry
2tbs Red Curry Paste
1tsp fresh minced ginger
2tbs minced garlic
1 small/med red onion, sliced thinly in half-moons
1c baby carrots, sliced diagonally medium thick
1 smallish sweet potato, small dice
3c veggie stock
¾ c light coconut milk
1tbs Agave nectar
1tbs Soy sauce
Juice from 1 med/large lime (about 2tbs)
1/3c chopped cilantro
1lb brussel sprouts, sliced in half lengthwise
Med/lg Daikon root, quartered lengthwise and sliced
Med/lg Parsnip, quartered and sliced
1tsp EVOO
Salt & Pepper
1c dry brown basmati rice, cooked
- Pre-heat oven to 400
- Combine brussel sprouts, daikon and parsnip into bowl, toss in EVOO and S&P
- Spread evenly in 1 layer on baking sheet and roast in the oven for about 30 minutes, stirring once or twice, spraying w/ non-stick spray as needed (I always line my baking sheets w/ foil for easy clean-upJ)
- Saute red onion in curry paste on medium for about 3 minutes (I chopped my ginger at this time), add ginger and garlic, stir… add a touch of water if it is sticking a bunch
- Satue for another 3 minutes or so (I chopped carrots and sweet potato at this time), then add carrots and sweet potato to the mix, stir
- Add veggie stock and coconut milk, bring to a low boil, cover and simmer for about 20 minutes or so, until the sweet potato is tender when you mash w/ a fork
- Using a potato masher or fork, mash as much of the sweet potato as you can to thicken the mix
- Stir in agave, lime juice and soy sauce
- Add roasted veggies, cooked rice and cilantro; stir to combine
That’s it! I was SO happy with the way it turned out! From my experience w/ curry, I’ve decided that curry paste trumps curry powder. But that’s just my opinion. J
As I promised yesterday, I’ll share the recipes from Nora’s party now!
Cowboy Caviar
1 can cooked Black Eyed Peas, drained and rinsed
1 can black beans, drained and rinsed
1 red Bell pepper, diced
1 small red onion, diced
2 c corn kernels, thawed if frozen
¾ c diced tomato
½ c chopped cilantro
½ - ¾ c Italian dressing – try ½ c first and add more if necessary, shouldn’t be soup!
Serve w/ Red Hot Blue Corn Tortilla Chips… yum!
5 Layer Mexi Dip
Layer 1:
1 can black beans, drained and rinsed
1tsp EVOO
½ red onion, diced
½ tsp Cumin
½ tsp Adobo sauce (from canned chipotle peppers)
1tsp minced garlic
- Saute onions in EVOO, cumin, adobo and garlic for about 3 minutes
- Add beans and cook until tender, about 5-7 minutes
- Mash it all together with a fork/wooden spoon/potato masher
Layer 2:
Guacamole (I used Wholly classic guacamole – feel free to make your own!)
Layer 3:
½ - ¾ tub Toffuti vegan Sour Cream
1 small can diced green chiles
½ tsp cumin
½ tsp chile powder
½ tsp garlic powder
¼ tsp paprika
- Combine it all in a bowl and layer on top of guacamole
Layer 4: (can use pre-made salsa here)
1 can diced tomatoes w/ jalapenos
¼ c diced green onion
¼ c chopped cilantro
Juice from ½ to 1 lime (taste)
1tsp minced garlic
Salt to taste
Layer 5:
Chopped lettuce (I used a spring mix)
Sprinkling of vegan cheddar cheese (I like Daiya brand)
Serve w/ tortilla chips! This was a BIG hit!
Roasted Tomato Bruschetta
2 Pints Grape Tomatoes
1tbs EVOO
S&P
French loaf, sliced medium thin (feel free to sub a different bread)
2 whole garlic cloves
2tbs finely chopped fresh basil
1tbs minced garlic
4 Green onions, finely chopped
¼ c balsamic vinegar
1tsp light brown sugar
- Preheat oven to 400
- Coat tomatoes in EVOO and season w/ S&P, roast for about 20 minutes until tomatoes burst
- Meanwhile, slice your bread and put in single layer on a baking sheet
- After tomatoes are finished roasting, put in bowl (including juices on pan) and mash lightly with a fork. Add basil, minced garlic and green onions
- Switch oven to broiler and toast bread on both sides (keep an eye on it – will burn quickly!)
- Remove bread and rub the hot bread w/ the whole garlic cloves
- In a small pot, heat the balsamic vinegar and brown sugar, let it cook to reduce down for about 5 minutes, stirring frequently
- Pile the tomato mixture on the bread and drizzle the balsamic over top. Voila!
I’m not going to post the Baba Ghannoush recipe b/c I made a lot of changes to it and honestly I don’t remember them all lol… The cake turned out well, too! My sister said it was good, “very vanilla-y but good”… I said well, it was a vanilla cake… J
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| Vegan Vanilla Cake |
Well I’m feeling really great today! Still debating on this 30 day weightloss challenge… the only thing holding me back from participating is that part of the scoring requires you to count calories for each day and honestly I just don’t have the time to do that… so I’m not sure. As I mentioned yesterday, it feels so much better to be back in the ‘swing of things’ and in my regular workout routine. I’m having some mental/emotional battles with things in my personal life right now but getting back to bustin’ ass is helping. J I’m a little torn as far as how much I want to share here… I love the idea of being able to share openly and completely, but I’m just not sure I want to open the can of worms that I’ve got going on right now lol… I’ll think some more about that…
Alrighty, time for me to skidaddle… I hope everyone is having a great day!
Until tomorrow…
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