Tuesday, January 25, 2011

Running and no Whining on Tofu Tuesday

No Whining Today
First off I want to thank everyone for your super kind words of support and encouragement regarding my little temper tantrum/rant. I know that so many of you understand and get it. Thanks for any advice as well. It's much much much appreciated. I promise to not go overboard being a big brat about this training.

Today I had a doctor's appointment in the afternoon. I had no idea how long it would take, but I knew I probably wouldn't get back to work until after 3 pm (and I leave at 4). So I went ahead and took the rest of the afternoon off and that worked out to my favor for the run today. Thankfully the sun also came out finally. It was windy, but the sun made it feel so much nicer out.

I almost decided to take my run to the gym because of the wind, but I knew the sunshine would make me feel so much better. So, I took my run down to the river trails. The half marathon training plan called for 3 miles, 3x(2:00, 2:30) athletic intervals, 2 miles. This ended up being an 8 mile run with an overall average pace of 8:37, which is shocking to me. I guess those intervals really make up time from the slower steady-state miles.

This was actually a really good run for mentally and physically. I think the sunshine was what the doctor ordered. It did start to cool off quickly though as soon as the sun started to set. And for some reason, I almost always seem to run into the head winds for the return half. Oh well, resistance training right?

When I got home, I spent about 30 minutes stretching and rolling on the TriggerPoint Therapy Kit .
Oh, and I'm super excited to have found both a website and phone app called MapMyRun. Now no more guessing my mileage if Jason isn't with me ;-)

Tofu Tuesday
Sunday I went ahead and roasted up some spaghetti squash, shredded it, and had it in the fridge waiting on me for tonight's dinner. Last night I started pressing tofu, and this morning I threw together a tomato-based marinade for a Crusty Italian Tofu to go with a Tomato, Capers, Cannellini Spaghetti Squash.

Crusty Italian Tofu
Ingredients:
2 tbsp tomato paste
Balsamic vinegar
No-salt vegetable broth
To taste: salt, pepper, basil, oregano
1 package extra-firm tofu, pressed
Panko bread crumbs
Nutritional yeast flakes, basil, parsley (for panko)

Directions:
Combine all ingredients up to the tofu, then let the tofu marinate for a minimum of one hour.

Before baking, mix some panko with nutritional yeast flakes, parsley and basil and dip the tofu into the panko to form a crust. Bake at 400 degrees for 20 minutes then flip and bake until crisp.

(Note: next time I will ad a little more broth and balsamic vinegar so it will soak into the tofu more)

Tomato, Caper, Cannellini Spaghetti Squash
Ingredients:
1/2 spaghetti squash (already baked, shredded)
Capers (to tast)
1/2 small red onion, thinly sliced
2 tbsp minced garlic
1.5 cups cannellini beans
1 can no-salt tomatoes with liquid
To taste: salt, pepper, oregano, basil, parsley, red pepper flakes, nutritional yeast flakes
Optional: white wine and 1tbsp tomato paste

Directions:
In skillet, saute onion and garlic until soft. Add in remaining ingredients. If you want to create a bit of a sauce, add in the white wine and small amount of tomato paste.

 

I was really happy with how the tofu turned out - super crunchy. Like I said in the note, I'll add just a bit more liquid to the marinade though. Now, I will say that this dish could be a bit time-consuming, but if you pre-plan and prep everything, it's a breeze to throw together.