Monday, June 24, 2013

A problem. A Solution.

Problem: my Nike+ Sportwatch GPS says I ran faster than does my net half-marathon time. It also says the course was 13.3 miles rather than the promised 13.1.


Solution: Stick with the faster time.

Haha no, I'm kidding. I'm sticking with my net time because I only trust the watch so much. And considering the sweltering heat and high humidity I'm still proud of finishing in one piece--even if this race was about a minute slower than my first half marathon.


Speaking of slow, mile 11 almost broke me. In a sense it did, because I gave into the heat and started walking; I was so disappointed with myself, but my feet really couldn't take any more (or so I thought). Turns our  the fear of not being able to finish got me back on pace. Two miles later I was sprinting past the finish line--yes, I'm one of those people that likes to finish with a sprint.


Anyways, now I'm back in training for the real thing: the 26.2 mile monster. But let's talk about food. I've resorted to cooking as simple and healthy as I can, and it's actually pretty tasty. I've decided to leave the elaborate test-kitchen-like recipes for after the marathon, so for now it's back to basics.


Here's a quick quinoa and tofu dinner that can double as lunch. I added the veggies I could find in my fridge--I'll admit I haven't had any time to go grocery shopping--but I'm sure there are plenty of variations that would be just as tasty.


Asparagus Zucchini Tofu Quinoa
Makes about 4 servings.
Active time: 15 minutes. Total time: 25 minutes.

  • 1 cup quinoa, prepared according to box instructions. Here's a great link on how-to.
  • 1 tablespoon olive oil
  • 1 package extra firm tofu, drained and squeezed dry
  • 1 small bunch fresh asparagus, chopped into 1-inch pieces
  • 2 zucchinis, sliced width-wise, about 1/2-inch thick rounds
  • 1 cup fresh Kale leaves, washed and torn into 1-inch pieces
  • 2 tablespoons soy sauce
  • 1 1/2 tablespoons rice vinegar
  1. While quinoa is cooking, heat a oil in a wok over medium-high heat. Add asparagus, zucchini and tofu and cook, stirring, until tofu begins to brown, about 5 minutes. 
  2. Add kale, soy sauce and rice vinegar and continue cooking until kale is wilted, about 2 minutes. Add quinoa and lower heat. Cook stirring for 1 more minute; season with salt and pepper and serve.

Sunday, June 16, 2013

Run Through the Pain

Run through the pain.

That's what runners do.

Or at least that's what I'm trying to do. If it's unbearable, then I stop and walk--or rest--but before I let it get to that, I'll do everything I can to stick to the plan. So today, after my morning run, I stopped at the convenience store to buy several things. Tylenol Extra Strength, Icy Hot gel, Bandaids and a couple bags of ice. The cashier (who knows me since I have frequented this store ever since I moved to Boston) looked at me and asked what was wrong. I said, it's the running; she frowned and shook her head as she rung up my purchases.


I'm at the end of week seven,  so I'm scared to think about the following 10 weeks of my life. But just like I mentioned on a previous post about running pain being bearable, this fear is also bearable. More than that, it's exciting. I'm pushing my body to new levels and hopefully, come the end of the summer I'll have pushed enough to conquer the 26.2 miles.


Phew, felt like I was writing a personal essay. This whole overhaul on my body might be getting to my mind.

I'll move on to more happy things. FOOD.


Summer calls for something fresh, and my schedule calls for something quick a wholesome. So why not combine the two? Whip up some salsa and add it to your favorite grilled fish.


Mango Avocado Salsa
Makes about 4 servings.
Active and total time: 15 minutes.

  • 1/4 cup finely chopped red onion
  • 1 teaspoon finely chopped jalapeño or other chile
  • 1 mango, peeled and chopped
  • 1 avocado, peeled and chopped 
  • Juice of 1 lime
  • 1 tablespoon olive oil 
  1. Combine the first four ingredients in a medium size bowl and mix well. Add lime juice and olive oil and stir. Season with salt and pepper. Enjoy!!

Tuesday, June 11, 2013

Take It and Stride

Week seven and the pain has begun. Stiff legs, chaffed upper stomach, black nail, multiple blisters; enough said. I guess I'm officially in the vicious world of marathon training.


But you know what, it feels great!--so far.

I recently read--in one of the many books I have bought in attempts to get my motivation to the maximum--that pain from running is not just any pain. It's endurable because we choose to allow it. It's not the kind of pain that you can't stop no matter how hard you try; it's the kind of pain that you can stop by breaking your pace and walking. But instead, you take it and you channel it into your stride.


So yes, I'm happy to be training, and despite the pain and tough schedules, I will continue to do so until I can cross off another item from my bucket list.

Anyways, here is another easy recipe--because believe me, after a post-run shower, all you want is quick food--that fits nicely into the diet of a hopefully-soon-to-be marathoner. Combine tofu, veggies, brown rice and some soy sauce, and you have yourself a complete dinner. Oh and leftovers for lunch. Enjoy!


Tofu and Veggie Stir Fry (adapted from The New Rules of Marathon and Half-Marathon Nutrition)
Active time: 10 minutes. Total time: 20 minutes.
Makes about 4 servings

  • 1 tablespoon vegetable oil
  • 1 package extra firm tofu, squeezed dry and cubed
  • 2 bell peppers, sliced
  • 2 cups sliced mushrooms
  • 1/2 cup baby carrots
  • 2 cups kale leaves, roughly chopped
  • 3 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame seeds


  1. In a large wok, heat oil over medium-high heat. Add tofu and vegetables, except kale, and stir for about 1 minute. 
  2. Bring heat to high. Add kale, soy sauce and vinegar, and cook, stirring occasionally, until vegetables are tender and kale is wilted, 7-10 minutes. Add sesame seeds and stir well. 
  3. Remove from heat, season with salt and pepper, and serve over brown rice. 

Sunday, June 9, 2013

Open-Faced Salmon Burgers

I can finally share a goal of mine now since I'm fairly certain that I will attain it. I hesitated from telling people I was thinking about running a marathon, because I didn't want to be that person who talks the talk but doesn't run the run. And to be honest I'm still terrified of not being able to complete the 26.2-mile monster, but I'm confident enough to know that I have a great chance.


That said, I'm more than six weeks into my training and it's already a challenge--and I know it'll just get tougher, but that's the whole point of the monster right? So I decided to start a new eating plan. From now on my goal is to eat for the marathon. Every meal now revolves around strengthening and accelerating my run. 


Here's the first of it. Take a salmon filet, chop it up, mix in some veggies and grill into patties. Then just treat it like any other burger. Mustard, ketchup, etc. In my case, I decided to place it atop a whole wheat bagel (no buns available in my pantry) and add some spinach, cherry tomatoes and dijon mustard. Anything goes. Enjoy!


Salmon Burgers (adapted from The New Rules of Marathon and Half-Marathon Nutrition)
  • 1 lb. fresh salmon, chopped
  • 1 cup chopped red onion
  • 1 tablespoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon fresh pepper
  • 1 tablespoon hot pepper sauce
  • 1 egg white
  • 1 tablespoon olive oil
  1. In a large bowl, mix onion, oregano, salt, pepper and hot sauce with chopped salmon. Add egg white and stir until well combined. Shape salmon mixture into four patties.
  2. In a large sauce-pan heat olive oil over medium-high heat. Add patties and cook for about 3 minutes on each side.