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. 

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