Running and Boxing
This morning I was really wanting to get up and run while it was fairly cool. I woke up around 4 am and then dozed in and out until 5-ish. I decided I was just going to forget it and reset the alarms. However, Heath decided he needed to get up and go potty, so I ended up getting up after all.
This was my first run without a heart rate monitor in at least a year. I did have a stop watch, but couldn't remember how to get the stupid thing to work. So I just went by the actual time - started at 5:49 am and hit mile 3 at 6:15 am. It was so strange not knowing what my heart rate was at. I can sort of determine my pace by where my heart rate is. It was still a good run, though super humid as we have rain starting to move in for the week.
I ended up doing MMA Boxing at lunch. It was a great (and greatly needed) energy boost. I didn't have time to finish up with abs, so I had to do those after work.
When I got home, I found a nice goody package waiting for me in the mailbox. I recently won a Zhena's Gypsy Tea giveaway from Kalli @ Fit and Forty Something. I am not normally a big green tea drinker. I drink iced tea with dinner and water throughout the day. I want and need to drink more green teas and have found that I really do enjoy them when I do take the time to steep a cup. So, I'm taking some of these goodies to work with me tomorrow.
Jason has a triathlon in two weeks that he's trying to get prepared for (especially the run and ride in the heat aspect). So, he ran at lunch then planned a bike ride after work. I decided to make something rather simple for dinner. I was wanting veggies, veggies, and more veggies. Jason brought home some locally grown Japanese eggplant the other day, so I thought I'd definitely use that. I decided on an Eggplant and Squash Pasta.
Eggplant and Squash Pasta
8 oz whole-wheat pasta (such as rotini or penne)
2 Japanese eggplants, diced
1 yellow squash, diced
1 zucchini, diced
1/2 yellow onion, diced
Capers (to taste)
1 can diced tomatoes (no salt) or approximately 1 1/2 cups fresh diced with juice
1 can cannellini beans, rinsed and drained
1-2 tbsp tomato paste (depending on desired sauce consistency)
1-2 tbsp minced garlic
Homemade Chickn' Seitan
To taste: salt, pepper, basil, parsley, oregano, nutritional yeast flakes
Cook pasta according to package directions.
In large skillet, saute onion and garlic until just soft. Add in eggplant, squash, and zucchini and cook approximately 3 minutes then add in remaining ingredients and let let sauce slightly thicken. If sauce gets too thick, add splash of white wine or vegetable stock.
I had quite a few comments asking how I made my "fries" so perfectly. I guess practice makes perfect as I make them all the time! But, here is all I do:
Preheat oven or grill to 425 degrees.
I think part of the key is to cut the "fries" consistently. After cutting them into consistent strips, I spray a baking sheet with non-stick spray. Arrange the potatoes on the baking sheet in a single layer. Spray with non-stick spray and sprinkle with whatever seasons you prefer. I use a blend that I keep on hand: cumin, red pepper, chili powder, garlic powder, salt, and pepper. Toss the potatoes to coat and again make sure they are in a single layer.
Bake or grill for 20 minutes then use a spatula and flip. Bake another 20 minutes or until done. The grill does typically take just a little longer and the sweet potatoes are often a bit softer than in the oven.
But that's all I do.