Tuesday, July 31, 2012

Slower Running & Squash "Pasta" with Garlicky Basil Tomatoes

Ditching Speed
This morning the alarm went off just after 5 am and I soooo wanted to just say to heck with the run and go back to sleep. But considering that it was already 84 degrees and humid, it's not like I could put the run off until lunch or after work.

So, I reluctantly rolled out of bed and got myself ready while Jason did the same. The first mile kind of sucked. Mile 1 put us at the intersection of a busy road - usually empty at 5:30 am - where this one loan mini-van couldn't decide what they were doing. In turn, we had to stand and wait....and wait. It felt like 10 minutes. All Jason said was, "It's hot." Those were is first words of the morning.

We made a pit stop at the house at 2 miles into the run then off again. The brief stop actually helped me a great deal. I honestly thought I might have to take my inhaler or stop the run. I just couldn't breathe. Mile 3 was starting to get a little better. I finally hit some sort of rhythm by mile 4.

I decided to not pay attention to speed at all. Right now, speed is out the window. It's about playing it safe. Making sure I can breathe and don't get overheated to the point of a literal meltdown. We ended up with a pretty decent 6.5 mile run and when I got in my car to go to work 30 minutes later, it was 88 degrees. I think we deserve some relief up in here soon.

In fact, if you want a few "holy hell it's hot" stats - yesterday marked the 20th day in a row for 100+ temperatures (and it's that way all week). It was another record setting day and it now goes down as the 3rd hottest day for my city on record. Good times my friends, good times. You know it's hot when I actually complain about the heat because I find 90 degrees quite ideal.

Anyway, I reluctantly did my leg workout at lunch. My legs were heavy from the morning run, but I keep ending up with the 2-day-DOMS. So if I put it off until tomorrow, then Friday's long run would suffer from post-leg workout soreness.

So, today I went with another high-rep option then added on a few exercises at the end to hit all the muscle groups, especially glutes. Today I chose Cathe's Muscle Max. It's been years since I've don't that one and forgot about her crazy insane affinity for low-end pulses for squats and lunges. Crap that hurt.

Because the workout was mostly squats, lunges, plie squats and step ups, I added on a triset of 3 sets for deadlifts (10 reps), calf raises (20 reps), and hip lift/bridges (16 reps).

Veggies Please
Last night dinner was homemade spaghetti sauce with homemade meat(less) balls using Gimme Lean and a side salad. Jason was wanting pasta. I guess carb loading for today's run ;-)

Tonight I went with something more of what I tend to crave, veggies with veggies. I almost went with roasted kale, but decided to use up some of our squash and zucchini and make something a little different for a Squash "Pasta" with Garlicky Basil Tomatoes. How's that for an original name ;-)

Squash "Pasta" with Garlicky Basil Tomatoes
Ingredients:
1 squash cut into thin strips (by hand or with mandoline)
2 zucchini cut into thin strips (by hand or with mandoline)
cherry tomatoes, halved (not all of a 10oz container)
2-3 tbsp minced garlic
white wine or vegetable broth - maybe 1/4 cup
fresh basil, finely chopped
Splash of lemon juice
To taste: salt, pepper, red pepper flakes, parsley, nutritional yeast
1 can white beans, rinsed and drained.
Daiya Vegan Mozzarella (optional)

Directions:
In large skillet, saute tomatoes, garlic, salt in small drizzle of olive oil until tomatoes begin to soften. With a fork, gently mash tomatoes to release juices. Add in black pepper, chili flakes, and wine and let simmer a few minutes.

Toss in the squash "pasta" as well as the lemon juice, white beans and cover with a lid. Allow to cook/steam until the squash begins to soften just slightly.

Remove the lid and add in the basil, parsley, nutritional yeast and allow to continue to cook to desired consistency of the squash.

I also made an easy socca bread to serve on the side. Essentially it's equal parts chickpea flour and water and whatever seasonings you prefer. You can either bake it or cook it in a non-stick skillet.
 

I served mine with a sprinkle of Daiya, but that's totally optional or you could use a goat cheese or fresh mozz. 

Daily To-Enjoy List:
Morning run
Getting my hair done
Veggie heavy dinner