Lately Saturdays have not been the greatest conditions for running! Last week snowing, this week raining. It’s a little annoying. But also kind of makes you feel like a bad ass, so there’s the upside.
I ran about 10 miles today, and stopped halfway to take a Gu. I was on the side of the sidewalk for a few minutes, and just about ready to start running again, when a car sped by and DRENCHED me. Like a scene from a movie.
I had been standing there for a while and it’s a busy road (along the Charles River) so I don’t know how it didn’t happen sooner. I was totally shocked and annoyed, and just as I was recollecting myself, it happened again! Needless to say, I then took off in a SPRINT. Definitely fastest mile of the run.
Unfortunately, I was literally the furthest away from my apartment as possible because I was just doing an out-and-back, so I had to go about 5 miles with drenched socks and gloves. I hopped in a steamy hot shower as soon as I got home and the numbness was gone within 10 minutes, but boy was I miserable for a bit there.
In other running news…I was planning to run this race on New Year’s Eve while I am at home (thus the reasons for the long runs – loosely training, haha). Anyway, I went to sign up a couple of weeks ago and it was full!! So bummed. I am on a wait list (#5), but I have no idea what the likelihood of me actually getting in is. Fingers crossed!
Moving on, I have some recipes to share with you!
First up: Almond Flour GF Chocolate Mint Cookies
These were delicious!! I followed the recipe exactly, with the exception of using coconut oil instead of butter. Next time would add some mint extract to the batter vs just the coating, as they were a little more coconutty than minty. Also, I must find an easier way to dip things in melted chocolate – it was so thick and hard to work with! Maybe next time I’ll add some oil to the chocolate?
Next, an Italian Tomato Soup! I followed this recipe but didn’t add the water because there was so much liquid already. It was VERY tomatoey, but I liked it. I added several extra shakes of Italian Seasoning at the end. The leftovers were better than the night of, I think because the flavors got to meld a little more.
This was my first time to cook with fennel! Because the first step is to saute it, I tried it on its own first. It was GROSS! Like black licorice!! However, I enjoyed its flavor in the soup once everything was together.
Finally, Tempeh Curry with Sweet Potatoes and Green Beans from Whole Foods. I really liked the sound of this recipe based on its ingredients, however I realized after I bought all the ingredients that its reviews were less than stellar.
I decided to stick with it, but made a few changes, which I’ve noted here. The directions are the same, just click the link above to view!
1 cup long-grain brown rice1/2 c. quinoa, cooked according to package directions 2 cups water
- 1 (8 ounces) package tempeh
1 1/2 cup low-sodium vegetable broth1c. vegetable broth
- 1 medium yellow onion, chopped
- 2 cloves garlic, finely chopped
1 tablespoon freshly grated ginger1 tbsp ground ginger 1 tablespoon ground curry powderadded to taste, probably 2 tbsp? 2 teaspoons ground cuminadded to taste, probably 2 tbsp?
- 1 (13.5 ounces) can light coconut milk
- 1 large sweet potato, peeled and cut into 1/2-inch chunks
- 1/2 pound green beans, trimmed and cut into 1-inch pieces
1/4 cup chopped cilantro, divided6 dorot cubes (~2tbsp) USE LESS if you don’t like cilantro – this was VERY strong
- 1/4 teaspoon sea salt + A LOT more
- 2 tbsp tamari (or soy sauce)
As with the soup, the leftovers were definitely better! Leftovers round 2 is calling my name now.
Enjoy, and have a great weekend!