Eventhough I only returned to running regularly about 2 weeks ago, I decided to sign up for a race this weekend. However, I’m definitely not planning on going all out – my goal for the event is to have fun (all of my running club teammates will be running!) and see how my leg feels when I pick up the pace. It’s been SO long since I’ve done a track workout or tempo run and I’m nervous! The Fitness Magazine 4-mile race will be held in Central Park at 10am on Saturday morning. I also plan on running a few miles to warm-up and cool-down, so let’s hope my body cooperates! I’d love to run 8:00 pace for the 4-miler, but that might be a little too optimistic….
This morning was chilly and windy, but Alma and I went for a run anyway. Once we got going, it was actually perfect running weather! We ran 4 miles (or maybe a little more?) in about 40 minutes.
Breakfast was a big bowl of Stonyfield Oikos non-fat greek yogurt (definitely over a cup), a sliced banana, a few Tbs of PB2, and a serving of Flax Plus pumpkin granola. I planned on making a quick gym visit during lunch and I’m glad this breakfast kept me full for over 4 hours.
At the gym I stretched and foam rolled and then did my usual mini-strength routine: 3 x 10 push-ups, lunges, calf raises, bicep curls, and abs.
I thought about having something warm for lunch, but the yummy looking 4-bean salad at the salad bar won me over…
- romaine, shredded carrots, sliced mushrooms, red onion
- berries and grapes
- 4-bean salad (~3/4 cup)
- feta cheese, craisins, whole grain croutons
- 2 Tbs balsamic vinaigrette
Yum! Loved this. I was pretty hungry, so I devoured this as soon as I sat down at my desk.
Later on in the afternoon I was feeling a little snacky, so I enjoyed a Nature’s Valley peanut butter granola bar. Love that these no longer contain High Fructose Corn Syrup!
After work, I headed up to Whole Foods on the UWS to use my gift card (thanks, Mom!).
After a fun shopping trip, I lugged everything back home and started dinner. After many nights of PB&J/veggies burgers, I finally decided to cook something! The weather here in New York has been windy, rainy, and grey – perfect soup weather! With a lot of miles planned for tomorrow, I also wanted to make something that contained carbs (like potatoes!) and a good amount of protein (instead of heavy cream, this recipe uses silken tofu). Plus, the rosemary and garlic are natural antioxidants and have anti-bacterial properties. Perfect for runners!
I calculated the nutritional information (based on 5 big servings):
160 calories, 1 gram of fat, 32 grams of carbohydrate, 7 grams of protein, 5 grams of fiber, and very high in vitamins A & C.
Adapted from Mollie Katzen’s Vegetable Heaven
Potato Soup with Rosemary and Roasted Garlic
4 heads of garlic
1 1/2 pounds russet potatoes (about 4 medium-sized), peeled and cut into medium-sized chunks
8 additional large cloves garlic, peeled
6 cups water
2 onions, chopped
1 large carrot, peeled and cut into large chunks
2 teaspoons salt (or to taste)
A few sprigs fresh rosemary
1 10-ounce box soft silken tofu
Pepper to taste
Additional sprigs rosemary for garnish (optional)
- Preheat oven to 375º Line a small pie pan with foil. Trim the very tips of the garlic bulbs, then stand them on their bases directly on the foil. Roast until the garlic feels soft when gently squeezed (about 30 minutes, but maybe longer, depending upon the size and density of the bulbs). Remove from the oven and set aside to cool.
- Meanwhile, place the potatoes in a large saucepan or Dutch oven with the 8 additional cloves of peeled garlic, water, onion, carrot, salt, and rosemary. Bring to a boil, then cover and simmer until the potatoes are very soft (about 20 to 30 minutes.) Remove from heat; fish out and discard the rosemary.
- Back to the roasted garlic: When the bulbs are cool enough to handle, break them apart with your hands, and literally squeeze the pulp from each clove into a small bowl. (This task will be a little sticky.)
- Measure out 2 tablespoons of the roasted garlic, and stir this into the soup, along with the silken tofu, mashed slightly or broken up into pieces. Then transfer the soup–in several batches–to a blender or food processor, and puré each batch until very smooth. Return the purée to another pot, and stir well.
- Heat the soup gently; adjust salt, and add white pepper to taste. Serve hot, garnished with a sprig or two of fresh rosemary, if available.
The soup turned out pretty good! I highly recommend adding salt, pepper, and a drizzle of olive oil before devouring.
Potato, garlic, and rosemary soup:
Toasted and buttered 12 grain roll (full of all sorts of yummies like flax seed, millet, and amaranth):
All together with a Pom juice spritzer:
If you like your pre-run carbs in noodle form, read how to eat pasta the healthy way.
Off to bed for me – wish me luck! 🙂