Tuesday, February 22, 2011

Gym Day & Coconut Peanut Curry Tofu & Chickpeas

Legs, My Aching Legs
I must say that last night after sitting down to eat dinner, I wasn't sure my legs were ever going to function normally again after this sequence of workouts: 12-mile run (Sat), legs (Sun), 8-mile with intervals (Mon). Let's just say we need a new thing of tiger balm now.

Of course, the reason I did the run on Monday rather than today was because I was supposed to have jury duty. I didn't have a clue what the day would bring so I was prepared to make it a rest day if needed. I called the number last night as directed and listened to the names being rattled off, not once, but twice through because my name was never called. At the end of the message it just said that if they didn't say your name, you didn't have to report until further notice. Seriously???? Oh well, at least I got the run done right? 

This morning, oddly enough, my legs weren't nearly as bad off as I had expected. I can walk normally and even hover over the toilet at work. Huge plus ;-)

So today wasn't a rest day after all. Though, I must admit I'm feeling one coming on tomorrow most likely. Unfortunately it's supposed to storm on Thursday, which means another long training run on the treadmill if I don't go run tomorrow.

Anyway, I wasn't going to push it (too much) with any super leg intensive workout like step. Instead I decided to do my typical weights/elliptical day. Today was back, biceps, abs. I started with a 10-minute easy warm up on the elliptical.

Assisted pullups (I dropped the weight as low as I could to at least get 2 reps so it's closer to unassisted)

SS#1 3x8
Underhand barbell rows
Alternating curls

SS#2 3x10
Pullovers
Cross-body curls

SS#3 - 3x8
Single-arm rows
Concentration curls

I did some ab work then returned to the elliptical for another 15 minutes.

This morning I started pressing tofu for dinner tonight. Then at lunch, I made a marinade (that will also act as the sauce).

Coconut Peanut Curry Sauce
Ingredients:
1 can lite coconut milk
31/2 tbsp PB2 (or use natural creamy peanut butter)
To taste: curry powder (approximately 1 1/2 tbsp), garam masala, cinnamon, salt, freshly grated ginger, basil, red pepper powder, cinnamon

Directions:
Whisk together all ingredients.

Coconut Peanut Curry Tofu and Chickpeas
Ingredients:
1 recipe for Coconut Peanut Curry Sauce
1 package extra-firm tofu, pressed
1/4 white onion, diced (I ended up having to use red but think white would be better)
2 carrots, diced
1/4 cup frozen peas
1 cup chickpeas
Prepared brown rice or quinoa

Directions:
Cube tofu and marinate in some of the sauce for at least one hour, the longer the better.

Bake tofu at approximately 400 degrees until firm (about 45 minutes).

In large skillet, saute onions and carrots until begins to soften, add in the remaining sauce, chickpeas, and frozen peas. Cook until peas are heated through then toss in the tofu just to coat.

Serve over rice or quinoa.
 

The tofu smelled so fragrant while baking. This turned out really well. It was full of great textures - I'm definitely a texture gal.