Wednesday, January 19, 2011

Wednesday = Rest Day and Wok Day

Whoa Rest Day
Well, I have sufficiently fried my legs. Today ended up being a mandatory rest day. I was hoping that I might find it in me to hit the gym and work the legs out on the elliptical. But I seriously don't think that would have loosened them up this time. Sometimes an easy workout helps. The only thing is that now I have to try to figure out how to squeeze in a workout on Friday. I'll figure something out I suppose.

Of course, not having a workout today gave me the extra time I needed to get to the grocery store. We never made it over the weekend so things are getting sort of bare in terms of anything fresh. Yet, once again, the grocery trip is falling on the day before we're supposed to get a wintry mix. How am I so talented to schedule these trips before bad weather? Pure old luck ;-) So, the store was a mad house, and they were out of many things, as was Whole Foods (aka, repeat grocery trips).

With bad weather in the works tomorrow, it looks like I'll have to take my workout to the gym. The running plan calls for another crazy long run with crazy intervals. I'm assuming it'll end up equaling another 6 miles. It starts with 4. Folks, I don't have it in me to do that much on the treadmill. Not at the gym, not when I have no fan, no air control, not TV distraction. So this may be my first missed or slightly adjusted training run. Either that or get out in the sleet!

Wok Wednesday
This morning I started pressing some tofu for dinner tonight. I woke up around 1 am with my mind just racing away, plotting, planning, making up recipes and such. Anyway, I decided in the wee hours of the morning that a tofu stir fry was what was going to be on the menu for tonight. At lunch I went home and threw together a quick Spicy Sweet Peanut Marinade.


Spicy Sweet Peanut Marinade & Sauce
Ingredients:
Low-sodium soy sauce
Honey (or agave)
2 tbsp creamy natural peanut butter
Orange juice
Powdered ginger, to taste
1 package extra firm tofu, pressed, cubed


Directions:
Whisk all ingredients until well combined. Pour into a baggy or bowl with tofu and allow to marinade at least one hour.

Obviously this means I made Spicy Sweet Peanut Stir Fry. I baked the tofu until firm then tossed it into the wok along with a bag of frozen stir-fry veggies (included sugar snap peas, red bell peppers, mushrooms, broccoli, cauliflower, carrots). I used more of the marinade/sauce to flavor the stir fry and served over soba noodles.
 
 
I even remembered to chop up peanuts to sprinkle on top - gave it a nice additional crunch and texture.