As I’m lacing up my shoes in prep for some running, this big guy is blocking my path.
It seems that Fred Astaire was demanding that I take him with me and he wouldn’t take “no” for an answer. The problem with Fredrunning is that we have to stop every minute or so for Fred to sniff, pee, that “other thing” that requires bags, pant or raise his ears. After about a mile, he’s right in stride with me. After two, he’s done.
Since I missed our outdoor interval training this week with The Running Store, I decided to head for the dreadmill to work on my speed. Once I save up to buy my Garmin 610 with heart rate monitor and GPS (sigh), you will never see me near a dreadmill again. I’m serious. I’ve noticed that ever since I picked up long distance races, my speed has declined. Interval training not only helps your body handle longer and more intense workouts, but you burn more calories too! As Brett and I head into our official marathon training in September (yikes!), we will incorporate 1 day a week to an interval workout.
Following my indoor torture, I had to be really creative in the kitchen. Food is sparse before grocery shopping day. I’m giving myself a pat on the back for this masterpiece.
Balsamic Rosemary Marinated Tofu with Red Peppers and Quinoa
1 package extra firm tofu, cubed
1 red bell pepper, diced
1/2 cup cooked quinoa (for 1 serving)
1 Tbs high heat oil (we use Grapeseed or Safflower)
Crushed red pepper flakes (optional for some kick)
4 Tbs balsamic vinegar
1 Tbs EVOO
1 Tbs lemon juice
1 clove garlic, minced
fresh rosemary, to taste (or 1 tsp dried)
salt and pepper to taste
Combine the glaze ingredients into a bowl and whisk. Mix together with tofu and set aside for at least 30 minutes.
In the meantime, I tackled the dishes from last night and this morning. When Brett is in a rush (he usually is), he leaves a trail behind him. His mom and I call him the “tornado” because he blows through and you’re left with the kitchen aftermath. Joy.
Since my stomach was screaming at me for food, I took a break to have one of Brett’s sweet potato cacao nib bars post workout.
Once the tofu has marinated for at least 30 minutes, heat a sauté pan on high and add the oil to coat the pan. Stir fry the tofu and red pepper until the liquid is absorbed and remove from heat. Serve with 1/2 cup quinoa. I added a little extra balsamic to the top – no one was looking 🙂