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From Uninspired to New Recipe

Gym Day
Today was tough getting to the gym for me. If I were able to have done my workout tomorrow, I would have rested today. My hammies have been yelling at me. Guess that means I'm finally engaging them during my runs. And I am just feeling pooped.

But, tomorrow is a busy day for me. So no midday workout. Plus, it was quads on tap. Not going to do legs before a long run day. I may not be the smartest sometimes, but I do know better than attempting that one.

Also, it was in the 60's, sunny, almost no wind. So taking the workout indoors seemed like a crime. But, my half training plan only had me doing 2 miles today. I tried to think of ways to do the run outdoors then get into the gym for back and legs, but that was just wasting time. So I sucked it up and got it all done...inside.

I did an easy, steady-state 2.5 mile run at a 9:05 min/mile on 1% incline. I find the incline helps me keep my form better on the treadmill. I was actually fully prepared to stop the run if my legs didn't cooperate. But it actually felt really good and helped loosen them up. I guess whoever created the darn training plan sort of knew what they were doing huh?

After the run, I hit the weights. I started with a warm up set of barbell squats for 10 reps. Sets were done as 3x8 unless noted.

SS#1
Wide-grip chinups (assisted, next week dropping weight by 10#)
Barbell squats (went up in weight)

SS#2
Underhand barbell row
Plie squats with low-end pulse

SS#3
Pullovers
Alternating front lunges

SS#4 - 2 sets
Alternating squats with front kick (single weight held in both hands) - 8 reps
Calf raises - 15 reps (need to increase weight)

Not a bad workout for being a bit worn out. It actually gave me a nice energy boost to get me through the rest of the day. Love it when that happens.

From Uninspired to New Recipe
I must say, I was feeling really uninspired when it came to coming up with dinner tonight. We really needed to use up the rest of the broccoli slaw I had bought this week. I mentioned that to Jason and he suggested some sort of white bean "cake" similar to a crab cake.

So, guess what we had tonight? White Bean and Broccoli Slaw Cakes. Creative name huh? ;-)

White Bean & Broccoli Slaw Cakes
Ingredients:
1 can cannellini beans, rinsed and drained (or other white bean)
1/2 package extra firm silken tofu
1/4 red onion, thinly sliced
1 tbsp minced garlic
1/2 package broccoli slaw
To taste: salt, pepper, parsley, old bay seasoning mix, dried mustard
1 flax egg (1 tbsp ground flax mixed with 3 tbsp hot water)
1/2 cup oats, grind into flour

Directions:
Preheat oven to 375 degrees.

In large skillet, saute onions and garlic for about 3 minutes then add in the slaw and cook until begins to soften, approximately 8-10 minutes (but don't overcook).

In food processor, puree beans, tofu, slaw, and seasonings.

Transfer to large mixing bowl and stir in flax egg and oat flour. Re-season if needed.

Form into 6 large or 8 medium patties onto a prepared baking sheet. Bake for 25 minutes then flip and bake another 20-25 minutes.

I also made up a up a quick Creamy Roasted Red Bell Pepper Sauce to go on top of the patties, which we served over lettuce and spinach as more of a salad.


Creamy Roasted Red Bell Pepper Sauce
Ingredients:
1/2 package silken tofu (or you could use a cashew cream)
1/2 a whole roasted red bell pepper (from jar)
To taste: salt, pepper, lemon juice, garlic powder, tiny dash red pepper flakes
1/4 cup almond milk, add more if needed
1/4 cup balsamic vinegar (less if you prefer)

Directions:
In food processor, puree all ingredients until creamy. Add almond milk to desired consistency.
 

This dish turned out really well. The sauce was so rich and creamy, but not overpowering. I will say that I had intended on adding in some lemon juice to the bean cakes but forgot. I also want to experiment with using dulse to give things like this more of a sea flavor. The sauce was so easy to throw together and would be great on a sandwich if not to thin. 

Daily To-Enjoy List:
  • Weight workout
  • Sunshine
  • Warm temps
  • New dinner recipe (though I was reluctant on this)

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