Stir-Fry for One (Week)

I woke up this morning feeling like a large heavy truck ran me over, then reversed and ran me over again. And no, it wasn't solely due to a hangover; it was the result of a long day at ACL.

You see it's easy to forget that our bodies--or at least mine--are not made to stand/jump/dance/skip in the sun for long periods of time with little to none consumption of H2O and plenty of some wine. However, it's also easy to remember this fact the day after doing such a thing.

That being said, my day at ACL was one for the books. I'll admit I'm not a huge fan of music festivals (let's just say the sweaty crowds and porta-potties are not my thing); however, ACL is growing on me. I like that it doesn't feel humongous (even though it has eight stages); it features amazing food (see the list of food trucks here); it boasts amazing views of the city skyline (here's a photo from last year); and the venue is relatively accessible (walk less than a mile to South Lamar and it's actually possible to get a ride). Maybe next year I'll actually make it all three days!

And now for the recipe that provided delicious lunch/dinner for me throughout the week . . .

Cabbage Chicken Stiry-Fry with Green Beans and Broccoli
Adapted from The Runner's World Cookbook.
Makes about 4 servings.
Active time: 30 mins; total time 40 mins.

• 2 tablespoons coconut oil
• 1 lb. ground chicken breast
• 1 small sweet onion, thinly sliced
• 1/2 shallot, minced
• 1 tablespoon peeled and grated fresh ginger
• 3 cups trimmed green beans, cut in half
• 3 cups broccoli florets
• 4 cups thinly sliced cabbage
• 1 cup baby bella mushrooms, sliced
• 3 tablespoons soy sauce
• 2 tablespoons hot salsa (I used green tomatillo salsa from Whole Foods)
• 1 tablespoons rice vinegar
• 1 bunch cilantro leaves, coarsely chopped
• 1/4 slivered or chopped almonds

1. Heat a large wok over medium-high heat (you might have to use two woks or large skillets). Add 1 tablespoon of the oil; add the chicken and cook for 5 minutes, or until cooked through. Remove the chicken from the wok and set aside. 
2. In the same wok, add the remaining coconut oil and the onion. Cook for 2–3 minutes, or until the onion is translucent. 
3. Add the shallot and ginger and cook for 1 minute, stirring, or until golden. Be careful not to let either burn.
4. Add the green beans, broccoli, shallots, and mushrooms. Cook for 5 minutes, or until tender. 
5. Add the soy sauce, hot sauce, and vinegar and cook for 3 minutes, or until lightly reduced.
6. Return the chicken to the wok, add the cilantro, and stir. Remove the wok from the heat and season with salt and pepper. Serve garnished with almonds. 

Soy-Glazed Tofu

Guess who's sick and tired and plans on crawling in bed and staying there forever and ever (or until tomorrow morning)?

Me!

Yes, now that all the stress is gone, and I've had time to relax, it seems my antibodies have also decided to relax. But hey, it's almost the weekend and, most importantly, this didn't happen last week. Now that would've been a drag.

Unfortunately there isn't much left in my fridge these days since I haven't yet gotten a hang of this whole buy groceries for one person only thing--during my LSAT nerd period I lived off steamed veggies, fruit, cereal and lots and lots of takeout. Anyways, here's something I had for dinner on Tuesday and lunch on Wednesday. Hooray for leftovers! It's an easy prep dish that taste delicious and can probably be adapted to include any and all of your favorite veggies. The original recipe called for carrots only, but I added some mushrooms, because I just couldn't stop myself. I'd love to try this with broccoli or cauliflower, since I'm sure they would soak up the marinade very well.

Soy Glazed Tofu & Veggies (adapted from Martha Stewart)
Active time: 10 minutes. Total time: 40-45 minutes.
Makes 4 servings.

For marinade

• 2 tablespoons olive oil
• 3 tablespoons soy sauce 
• 1 teaspoon salt

• 8-9 medium carrots, sliced into 2-inch thick pieces; cut thick pieces in half lengthwise)
• 1 package extra firm tofu, drained and squeezed dry
• 4 scallions thinly sliced
• 1 teaspoon rice vinegar
• 1 teaspoon sesame seeds

**If adding more vegetables just make more marinade as necessary.

1. Heat broiler and set rack about 4 inches from heat--unless you're using a broiler pan, then set rack so that the top of the pan is 4 inches from heat. 
2. In a large bowl, whisk together oil, soy sauce and salt. Add carrots and toss to coat. Using a slotted spoon, transfer carrots onto baking sheet, reserving marinade, and push them to one side. Make sure carrots fit arranged in a single layer.
3. Slic tofu into 16 equal blocks and add a few pieces at a time to reserved marinade; toss gently to coat and transfer to sheet. Arrange tofu on a single layer. Reserve remaining marinade.
4. Broil until carrots are tender and tops are browned and tofu is golden, turning tofu half way and tossing carrots 3-4 times; about 30-35 minutes total.
5. Transfer tofu and carrots to bowl with marinade; add scallions and vinegar and toss gently. Serve tofu and carrots topped with sesame seeds.

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.

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. 

Sweet & Salty

I'm sitting here gorging myself with chocolate-covered raisins from Costco, thinking about the day when my sweet tooth will finally disappear. But really it's never going to happen. And I'm ok with that.

I usually crave sweets day and night, but on some days savory stuff creeps into my mind. On other days, I crave both sweet and salty, and either I eat both or I can't fall asleep.

Well today was one of those days, so I decided to cook some tofu and collard greens; then I decided to eat raisins for dessert.

This recipe for tofu is delicious--and healthy I'm sure--and easy to make. It also doubles as a salad topper, so my lunch for tomorrow is set! Enjoy!

Sautéed Tofu with Bitter Greens (adapted from Martha Stewart)
Active time: 15 minutes. Total time: 75 minutes.
Makes 4-6 servings.

• One (1 lb.) block extra-firm tofu
• 3 tablespoons soy sauce
• 2 tablespoons sesame oil
• 1/2 teaspoon Sriracha
• 3 tablespoons freshly squeezed lime juice
• 1/4 teaspoon ginger
• 1/2 tablespoon diced shallots
• 2 lbs. bitter greens (like collard or mustard), washed and trimmed

1. cut tofu in half lengthwise, then cut each piece into 6 slices. Place tofu in-between four sheets of paper towels (two on top and two below) and on a plate; cover with another plate. Place a can of beans or soup on top and chill for 30 minutes, or until paper towels soak moisture.
2. In a medium bowl, combine soy sauce, oil, Sriracha, lime juice, ginger and shallots. Place tofu in a large Ziploc bag and add half of the marinade. Toss gently to coat and chill for another 30 minutes. 
3. Heat a non-stick skillet or wok over medium heat. Working in batches, cook tofu in a single layer until golden brown, about 2 minutes on each side. Transfer to plate and repeat with remaining tofu. Keep pan and gradually add greens with the remaining marinade. Cook until liquid is absorbed, 5-8 minutes. Serve with tofu.

Marinated Shrimp & Veggies

I am having an existential crisis. Probably not in the real sense of the word, but it feels like one to me.
And I've found that one of the only things that keeps me relaxed for some portion of the day/night is cooking or baking. Other than that, exercise seems to be on my side nowadays, but cooking is like the perfect pill.
Tonight, however, I didn't have much time to make something very elaborate since I had a lot of things on my hands. I decided to whip up an adapted version of a How Sweet It Is shrimp recipes (which you will also find in one of my earlier posts. Last time I stuck to the recipe more closely (actually adding noodles and all), but tonight I was feeling for more veggies and leftover baguette.
The marinade for the shrimp is amazingly easy and delicious, so if you ever want a quick yummy dinner, you know what to do.

Shrimp Marinade (adapted from How Sweet It Is)

• 2 tablespoons olive oil
• 1 tablespoon fresh lime juice
• 1/2 tablespoon grated lemon zest
• 1/2 teaspoon ginger paste
• 1/2 tablespoon soy sauce
• S & P

1. Mix all ingredients in a Ziploc bag and add shrimp. Let marinate in the fridge for a minimum of 30 mins. (the longer you leave it, the better it will taste, but either way the marinate all ends up in the pan).