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.

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