Monday, October 24, 2011

Necessary Rest Day & Vegan Fajitas

Home Style Dinner Revamped
Last night dinner ended up being simple, but rather homey. It felt like the meat and two sides type of meal most of us grew up with. Only, for us it was homemade seitan cutlet with a stone-ground mustard gravy*, roasted asparagus and kabocha squash.

*For the gravy, I simply took some of the leftover cooking liquid from the seitan and added in lemon zest, juice, super grainy mustard, small dash of salt, pepper, garlic powder and simmered on low until it thickened.
 

This is definitely not a meal I would have had growing up. It would likely have been chicken, green beans, and mashed potatoes. It was either something along those lines or a casserole. Mom was casserole queen.

What did your typical dinners look like growing up?

Necessary Rest Day
Today was supposed to be a 3-mile run for me. After the dense fog finally lifted around noon, it would have been a gorgeous day for a run. The problem, however, is that I am in too much pain to run. There, admitted it. I'm hurt.

The pain in my piriformis/sciatic nerve area is intense. I am having a very hard time sleeping comfortably let alone sitting all day. Walking is tricky at best. I feel like I have to will my leg to actually move forward - lots of heel shuffling happening (and that does not bode well for my cute knee-high boots).

So, rather than running, I opted to rest completely. No spin, no elliptical, not even weights. After work, I went home and sat on a heating pad (again) and rolled out on the Triggerpoint Kit and stretched for about 30 minutes.

I won't lie and say this was an easy decision to do nothing. Totally throws off the rest of this week's schedule in terms of the half training plan. But, I know, deep down, it was necessary. My goal is a race this week, not just a normal workout week.

Fajitas 
I almost went with a more complicated or time-consuming dinner since I was home with no workouts to do. Instead, I went with something easy: Fajitas (for Mexican Monday of course).

Even with fajitas in mind, I came close to turning them into something more complicated like fajita enchiladas. But, I stopped myself. All I did was saute some onions, bell peppers, garlic, homemade seitan, squash & zucchini. I seasoned with salt, pepper, cumin, red pepper, and chili powder along with splash of lime juice.
 

That's it. Easy peasy. I served in whole-grain tortillas wraps with Daiya Vegan Cheese and a small side-salad. For the dressing, I whisked together balsamic vinegar, olive oil, lime juice, salt, black pepper.

Daily To-Enjoy List:
  • Run (nixed for rest day)
  • Relaxing on couch