Wednesday, October 17, 2012

Red Beans and Tofu Burgers & Way to Go Wednesday

Tired Legs
Tuesday morning Jason and I got up dark and early. The plan was to "pick up" my running buddy at her house around 5:55 am. It was 55 degrees when we got going, but I was almost immediately too hot in a short-sleeved shirt and shorts. Sometimes I think something is wrong with me because normally I find 75 degrees a tad chilly.

Anyway, we got to "A's" house around 5:50 and the 3 of us headed on down the street together. I was planning on 8 miles, but Jason was just doing a short run, so he split off from us half a mile or so later. "A" and I sort of zigzagged our way up and down the streets.

My legs felt like lead - mostly my hamstrings. I had run 11 Saturday, 5 + weights Sunday then a fast 3 on Monday. And have I mentioned that "A" is fast LOL. For the most part I was able to stick with her, sometimes lagging behind a bit. But we still were able to chit chat the whole time at least.

I did have to make an abrupt potty stop at my house at 5 miles into the run, but then we were on our way again. I hit 8 miles at my house and she finished out 8 by the time she got back to her house. It was a tough run for me mostly because my legs felt like dead weights, but it was a good one nonetheless.

I ended up getting my hair appointment switched around so I got my hair done after work. Then I promptly went home and soaked my tired legs in an Epsom-salt bath before stretching and spending some time on my Triggerpoint Therapy Kit. I will say that as long as I keep my calves rolled out, that Achilles pain that was starting to creep up is gone.

I made up some Red Bean & Tofu Veggie Burgers for dinner. I've used the silken tofu in the past, but this time I used regular tofu (the refrigerated, extra firm variety). It turned out really good, sort of fluffy actually.

Red Bean & Tofu Veggie Burgers
Ingredients:
1 can red beans, rinsed and drained
1 packaged extra firm tofu, patted dry and cubed
1/4 white onion, chopped
2 small carrots, peeled and chopped
1/2 cup (or to your personal taste) banana pepper rings
1/2-1 cup oat flour (start with 2/3 cups whole oats and grind then add more if needed)
2 tbsp ground flax seeds
2 tbsp nutritional yeast flakes
To taste: salt, white pepper, chili powder, red pepper, garlic powder, salt-free Spike
A few dashes of liquid smoke (optional)

Directions:
Preheat oven to 375 degrees.

In a food processor, chop up the onions and carrots until finely chopped. Add in the beans, banana peppers, tofu, seasonings. Blend until mostly smooth.

Transfer to a large mixing bowl and stir in flour, flax, nutritional yeast. Re-season if needed.

Form into patties and place on a prepared baking sheet. Bake for 25 minutes then flip and bake another 25 minutes or until firm and browned. 

I of course served with baked sweet potato fries. I topped the burgers with roasted red bell peppers,banana pepper rings, spinach, and Daiya Vegan Cheddar.

Way to Go Wednesday
Since today was a nondescript workout day for me (back/chest and some kickboxing), I thought I'd move right along to Way to Go Wednesday shoutouts.

The super cute, sweet as pie Kristin (aka Stuftmama) for kicking some booty at the Nike Women's Marathon in San Francisco.

Tiffany also ran in the Nike Women's Marathon - she also happens to be super sweet I might add.

Krysten from Darwinian Fail for taking on her very first marathon.

Kristina (aka spabettie) for making me use words like "drool" especially with her latest drool-worthy pancakes - Blueberry Lemon.

My running partner won overall women in a 5K this past weekend and another friend ran that same 5K as her very first race. Nice job ladies!

Chime in with your shout outs please. I love to hear them!