Wednesday, August 31, 2011

Run, Spin & Spaghetti Squash with Tofu Pesto

Run & Spin
I feel like my posts can get so repetitive because I stick to a fairly regular routine with my workouts. So what did I do today? Yep, you guess it. I hit up the noon spin class. I thought I might get in my triceps workout before class, instead I did about 12 minutes of intervals on the treadmill.

I should have started my half training plan this week, but I didn't know I was going to sign up for it. So, I am winging this week and just decided to throw in a short, but fast interval run. After a warm up at a 9:13 min/mile pace, I did 4 sets of 1:00 minute intervals.

Interval 1: 8:00 min/mile; 9:13 min/mile
Interval 2: 8:13 min/mile; 9:31 min/mile
Interval 3: 8:06 min/mile; 9:31 min/mile
Interval 4: 8:06 min/mile; 9:31 min/mile

I ran another couple of minutes at 9:13 pace to cool down. That put me at 1.7 miles. I definitely have some catching up to do on speed. I used to run sub 8:00 min/miles for 5K times. I know that's not a feasible goal (for me) for the half, but I would like to drop my half pace (just a bit) to about an 8:40 pace. My last half the average was about 8:46.

Anyway...I need to figure out the plan I'm going to follow and get going on the training. That sort of makes it all more real. I have 8.5 weeks. So, Game On.


Still No Grocery Store
Once again, no grocery store. But that's ok. Jason picked up a few extras when he stopped by the store near us last night. I had said: apples, bananas, sweet potatoes. He came home with: apples, banana, sweet potatoes, cherry tomatoes, spaghetti squash, zucchini, spinach, and bagels. Works for me.

I had planned on doing stir fry, but since he had bought the spaghetti squash and tomatoes and I had on hand half a box of silken tofu that needed to be used up, I decided to make a tofu pesto (we have an assload of basil growing) to go with the squash, tomatoes, spinach, and chickpeas.

Tofu Pesto
Ingredients:
1/2 package firm silken tofu (about 6 oz)
2 cups fresh basil
Handful pine nuts (more or less depending on preferences)
Lemon juice (to taste)
To taste: sea salt, black pepper
2 tbsp nutritional yeast flakes
1 tbsp extra virgin olive oil


Directions:
In a food processor, puree all ingredients until completely smooth. Re-season as needed.

Tomato, Spinach & Chickpea Spaghetti Squash
Ingredients:
1 small spaghetti squash
1 can chickpeas, rinsed and drained
2/3 container cherry or grape tomatoes, halved
Fresh spinach (as much as you like, I used several handfuls)
1 tbsp minced garlic
To taste: salt, pepper


Directions:
Cut squash in half and place flesh sides down on baking sheet. Bake at 400 degrees for approximately 30 minutes or until easily shreds.

In a large bowl, combine chickpeas, tomatoes, spinach, salt, pepper, and garlic. Add the shredded spaghetti squash while still hot - it will help to wilt the spinach. (If it doesn't, you can microwave approximately 1:30 minutes).

Stir in the pesto and either serve warm or refrigerate and serve cold.
 

This is a surprisingly filling dish. Even better, loaded with veggies and protein. I will definitely be making this again. It would also make a great side dish if you were feeding a large group or as a potluck dish.


Daily To-Enjoy List:
  • Spin class
  • Trying new dinner recipe