Sunday, April 25, 2010

Grilling, Running, Grilling

Grilled Salad Saturday
Last night we ended up eating around 8:30, which I consider to be super late. We made a grilled salad with squash, zucchini, asparagus, portobellos, red bell peppers, tempeh over leaf lettuce and fresh spinach with balsamic vinaigrette. We also grilled up some homemade ciabatta for some crunchy goodness.

Running Into the Wind (not like the wind)
I started the day off with a bowl of Peanut Butter and Jelly and Banana Oatmeal. I just love the flavor combos. It's a hearty breakfast that tides me over for a long time. 

 I did the Kroger grocery trip while Jason did weights. After I got back, I made some Edamame Hummus to use for wraps for a post-run picnic lunch. I forgot to take pictures of the wraps, but I used tomato basil tortillas and filled them with the hummus, sundried tomatoes, artichokes, and fresh spinach. I also packed a tasty Pink Lady apple. I have never tried one before and thought something sweet and juicy after a run would be great. And it was. YUM. I can't believe I have never had a Pink Lady.

The sun was out and the wind was crazy! I checked the weather when I got home and it was 29 mph. Anyone who runs knows that running in super windy conditions can be a major pain, literally. When we got started, the wind was apparently behind us making the first 2.5 miles feel great. I had that "I could run all day long" feeling. I was totally in the zone, hitting my stride, everything falling into place. Then we made the turn around. It felt like we were suddenly running up hill in mud. While the wind felt great in terms of cooling me off, it totally sucked running head long into it. That run all day feeling totally ceased immediately. But, we pushed through and got 5 miles done in 44 minutes. Let's hear it for strong legs!

Jason brought his bike and met up with a friend to go biking after our lunch. I went home and did abs from Cathe's Cardio & Weights workout then stretched a bit. My hamstrings feel shredded after the past 2 weight workouts then today's run.

Dinner tonight was something new, and pretty much just made up. I did a Grilled Tempeh Reubens with Sweet Potato rounds. In all honesty, I guess I'm only calling it a reuben because it has saurkraut. I also grilled the tofu since I was grilling the potatoes. It was another one of those too nice to not grill afternoons. So, here's my take on a reuben:
Grilled Tempeh Reuben
Ingredients:
1 package tempeh, cut in half width and again length wise to give 4 "steaks"
Sauerkraut
Provolone (or Swiss)
Whole-wheat sandwich rounds
Mustard (spicy and/or Dijon)
Marinade - soy sauce, liquid smoke, Worcestershire (make sure it's vegetarian), splash apple cider vinegar

Directions:
Mix ingredients for marinade and place tempeh in sandwich baggy and pour in the marinade. Allow to marinate approximately 1 hour. 

You can either grill the tempeh or sear in non-stick skillet.

I used a combo of spicy and Dijon mustards spread on the sandwich rounds, added the tempeh, topped with sauerkraut then provolone (optional).

This actually turned out really well. Even Jason said we should make this again. Now, is it like a reuben at all? I couldn't tell you, but it was tasty either way.