Monday, August 13, 2012

Relishing the Weekend & Creamy Wild Mushroom Rice Recipe

Running, Relaxing, Relishing
This weekend as another fairly low-key one for us. Saturday I got up for my 6 mile run. The temps were just under 70 degrees. The humidity was still in play, but man at least it wasn't 80+ degrees. Made such a difference.

It ended up being a really good run. I tried to just run by feel rather than paying attention to my pace. I only checked the speed at each lap/mile. Overall average ended up being 9:04.

After scrubbing the master bath, I spent some time on the patio reading before we went to a late lunch. We were actually able to sit outside on the patio and enjoy outdoor dining for the first time in months! The temperatures were hovering around 90, but there was a nice breeze. And face it, 90 feels like 70 when it's been 110.

We had just finished our lunch when I got a message from our friends. They wanted to meet us exactly where we already were. I told her we were there and done with lunch but would gladly stick around and wait on them. So we hung around and visited for a bit (they just got back from vacation). Perfect afternoon.

Sunday I planned on 4 miles, but the weather was just too fantastic. My legs felt great and I just couldn't resist. I ended up with 5 really solid miles. Again, just going by feel and put me at a 9:02 overall average. I did finish my last mile strong at 8:50. Not bad not bad.

And it also is a little bit of proof that perhaps the weather really has been part of the problem. Duh right? I was honestly worried that when I did get to run in cooler weather (it was about 70 degrees) that I might still be struggling and that the problem was way more than temperatures.

I was more productive Sunday and managed to wash laundry, sweep, dust, and wash my car (and of course it rained this morning). I also spent more time on the patio reading. So it was a perfect combination of productivity and relaxation. I really do believe it's important to relish the weekends and it's not always about attending tons of events, or even being super productive. Just enjoy the moments.

Weights & Cross-Training
Mondays have become a no-run day for me. Definitely a needed break actually. My Monday I'm missing my weight workouts and my legs are calling for a break. Today I went with the same set up for biceps and triceps as last week - with the exception of adding one additional set to the 3rd superset.

SS#1 - 4 x 6
Alternating curls
Double-arm overhead triceps extensions

SS#2 - 3 x 8
Hammer curls
Lying triceps extensions

SS#3 - 3 x 10
Preacher curls
Double-arm kickbacks

It was a pretty good weight workout. I wasn't just super excited to do it at first, but ended up feeling strong. I increased the double-arm overhead triceps by 5# today.

After work I decided to get in a little cardio cross-training. I have to remember to do something other than run. I love my boxing and kickboxing workouts but I kind of know them backwards, frontwards, and every other whichwards.

I decided to pull out a Cathe workout I've not done in a while - Cardio Core Circuit. I actually just do the premix for the cardio drills only. It's about 35 minutes of intervals and it's a no-joke, no-nonsense workout. Funny how something as simple looking as squat digs can add up to a butt-kicking ;-)

Tonight I'm just making an easy stir fry for dinner, even using frozen veggies. So rather than bore you with that, I'll actually share a recipe I made last week that I thought you might like. 

Creamy Wild Mushroom Rice
Ingredients:
1/4 red onion, diced
1/2 large portobello mushroom, diced
1 tbsp minced garlic
Unsalted vegetable broth - 1/2 cup + (may need to add more)
Dried wild mushroom - approximately 1/4 cup or as much as you prefer
To taste: salt, pepper
1/2 package silken tofu (firm or soft)
1/4 cup nutritional yeast flakes
To taste: salt, pepper, thyme, parsley, balsamic vinegar, red wine vinegar
Juice of 1/2 lemon
Unsalted vegetable broth to consistency
1/3 cup rehydrated sundried tomatoes, diced
1 package frozen spinach, thawed and drained
1 1/2 portobello, thinly sliced
1/4 red onion, thinly sliced
1-2 tbsp minced garlic
To taste: salt, black pepper
1 cup brown rice 2 cups water

Directions:
Prepare brown rice per package directions.

In a small sauce pan, saute onion and garlic approximately 4 minutes then add in the diced portobello mushrooms. Allow the portobellos to soften, approximately 5 minutes, then add in broth, salt, pepper, and the dried mushrooms. Allow to simmer and cook down until the liquid thickens and is about half the amount you started with.

Once the mushrooms have cooked down, in a food processor, combine the tofu, nutritional yeast, vinegars, seasonings, lemon juice, and the mushrooms with liquid. Pulse then add in additional broth to desired consistency. You will want it to loosen up but  not runny.

In a medium skillet, saute the remaining portobellos and onions with garlic, salt and pepper until soft.

Stir in the tofu mixture with the rice and add in the spinach and sundried tomatoes. Re-season if needed. Top with the sauteed onions and mushrooms.

Jason likened it to a risotto minus the hassle of standing and stirring. I think it has a comfort-food feel to it too.

Daily To-Enjoy List:
Easy dinner
Weight workout
Relaxing evening