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Gym Day
The weather today made it really really hard to hit the gym and not the road for a run. Another gorgeous day, and warmer than yesterday too. Can't wait to be able to run for fun again and not based on a plan. 

Anyway, today I hit the gym for my usual elliptical and weights session. Today was shoulders, chest, triceps and abs. I went with the trisets done in 3 sets of 8 reps again like I did on Monday. I started with a 15 minute warm up on the elliptical.

TS#1
Chest flye
Chest press
Decline pushups

Staggered chest press -8

TS#2
Standing dumbbell shoulder press
Lateral raise
Front raise

Front raise open to side back to front - 8

TS#3
Double-arm overhead triceps extension
Lying dumbbell triceps extension
Double-arm kickbacks



Triceps dips - 16

I did a variety of ab exercises like hanging leg raises, some weighted exercises, and some stability ball work before finishing off with another 10 minutes on the elliptical.

Hump Day Dinner
Back to what was supposed to have been Tuesday's dinner...Baked Italian-Style Quinoa, Kale & Canellini Beans. Warning, this makes a butt load, so if you don't have a large family to feed or don't like tons of leftovers, you may want to half the recipe.

Baked Italian-Style Quinoa, Kale & Cannellini Beans
Ingredients:
1 bunch kale, de-stemmed and chopped
1/2 white onion, thinly sliced
1-2 tbsp minced garlic
white wine (approximately 1/4 cup) or low-sodium vegetable broth
1.5 cups cannellini beans
To taste: salt, pepper, parsley, basil, oregano, red pepper flakes
1 cup red quinoa
2 cups water or low-sodium vegetable broth
To taste: parsley, basil, oregano, salt, pepper
1 jar of your favorite spaghetti sauce (I used homemade)
1-2 tbsp nutritional yeast flakes (optional)
Vegan cheese (optional)

Directions:
In large skillet, saute onions and garlic until onions soften. Add in kale, spices, and broth or wine and allow kale to cook down. Add in the beans a few minutes before the kale is done to allow them to heat through.

In medium pot, cook quinoa per package directions in water or broth adding in the spices.

Preheat oven to 350 degrees and prepare a glass casserole dish.

In a large bowl, mix together kale mixture, quinoa, nutritional yeast flakes, and spaghetti sauce. Transfer to casserole dish and top with vegan cheese (optional).

Bake approximately 20 minutes until golden on top.

This turned out soooo good. We were already talking about other ways to use this - like as a filling for portobellos, winter squashes, or bell peppers. So, maybe having leftovers is ideal after all!

Back to Tuesday
In my haste to get yesterday's post done, I forgot to mention a fantastic package that was waiting on me when I got home. I recently one a NuNaturals giveaway from the adorable Kristine @ Busy But Healthy. I am very excited as they included a few items I haven't tried yet. It felt like hitting the jackpot!

It really was a good Tuesday - great run, giveaway package, new car. Speaking of the car. You guys are really demanding I tell you. You wanted pictures, well, here's one. Jason tried to get one of me by the car, but it really wasn't a picture I wanted to share with anyone. I promise I'll have him take another one though.
 

Legs, My Aching Legs
I must say that last night after sitting down to eat dinner, I wasn't sure my legs were ever going to function normally again after this sequence of workouts: 12-mile run (Sat), legs (Sun), 8-mile with intervals (Mon). Let's just say we need a new thing of tiger balm now.

Of course, the reason I did the run on Monday rather than today was because I was supposed to have jury duty. I didn't have a clue what the day would bring so I was prepared to make it a rest day if needed. I called the number last night as directed and listened to the names being rattled off, not once, but twice through because my name was never called. At the end of the message it just said that if they didn't say your name, you didn't have to report until further notice. Seriously???? Oh well, at least I got the run done right? 

This morning, oddly enough, my legs weren't nearly as bad off as I had expected. I can walk normally and even hover over the toilet at work. Huge plus ;-)

So today wasn't a rest day after all. Though, I must admit I'm feeling one coming on tomorrow most likely. Unfortunately it's supposed to storm on Thursday, which means another long training run on the treadmill if I don't go run tomorrow.

Anyway, I wasn't going to push it (too much) with any super leg intensive workout like step. Instead I decided to do my typical weights/elliptical day. Today was back, biceps, abs. I started with a 10-minute easy warm up on the elliptical.

Assisted pullups (I dropped the weight as low as I could to at least get 2 reps so it's closer to unassisted)

SS#1 3x8
Underhand barbell rows
Alternating curls

SS#2 3x10
Pullovers
Cross-body curls

SS#3 - 3x8
Single-arm rows
Concentration curls

I did some ab work then returned to the elliptical for another 15 minutes.

This morning I started pressing tofu for dinner tonight. Then at lunch, I made a marinade (that will also act as the sauce).

Coconut Peanut Curry Sauce
Ingredients:
1 can lite coconut milk
31/2 tbsp PB2 (or use natural creamy peanut butter)
To taste: curry powder (approximately 1 1/2 tbsp), garam masala, cinnamon, salt, freshly grated ginger, basil, red pepper powder, cinnamon

Directions:
Whisk together all ingredients.

Coconut Peanut Curry Tofu and Chickpeas
Ingredients:
1 recipe for Coconut Peanut Curry Sauce
1 package extra-firm tofu, pressed
1/4 white onion, diced (I ended up having to use red but think white would be better)
2 carrots, diced
1/4 cup frozen peas
1 cup chickpeas
Prepared brown rice or quinoa

Directions:
Cube tofu and marinate in some of the sauce for at least one hour, the longer the better.

Bake tofu at approximately 400 degrees until firm (about 45 minutes).

In large skillet, saute onions and carrots until begins to soften, add in the remaining sauce, chickpeas, and frozen peas. Cook until peas are heated through then toss in the tofu just to coat.

Serve over rice or quinoa.

The tofu smelled so fragrant while baking. This turned out really well. It was full of great textures - I'm definitely a texture gal.

Running
Unfortunately I didn't have the day off like many people. If you did have the day off, no bragging please! I had originally though that I was going to just hit the gym for a bit of elliptical time and weights. I ended up opting for tomorrow's run instead because I have jury duty tomorrow and don't know what the day will hold for me.

I am trying to get back on track with my half marathon training plan this week since I pretty much tossed it out the window last week. The run called for 3 miles, 2 x(2:00, 3:00, 4:00) athletic intervals, 2 miles.

It was super windy again and drizzly out. When I left work, it looked like it was going to start raining again, so I took the run to the treadmill. Of course, the sun ended up coming out...but it was still windy. Anyway, after the intervals, I was already at 6.7 miles. There was just no way I could pull out another 2 miles, but I did round it out to a solid 8 miles.

I got home and pulled out my yoga mat (per the norm) and stretched and used my TriggerPoint Therapy Kit for about 30 minutes before getting myself cleaned up.

Back in the Kitchen 
Jason had to go home for an extended lunch to watch over the Comcast repair man, so that meant he needed to stay and work a little bit later. I almost went with veggie burgers and sweet potato "fries" because I could start the fries while I showered.

But I decided I had been pretty lazy in the kitchen lately, so I went with a dish similar to my "Sausage" and Veggie Pasta dish, which is actually based off a Giada De Laurentiis recipe for sausage and peppers sandwiches. I made "Sausage" and Peppers with Herbed Quinoa.


"Sausage" and Peppers with Herbed Quinoa
Ingredients
1 1/4 cups red quinoa
1 1/2 cups no-sodium vegetable broth or water
To taste: basil, oregano, parsley
3 Tofurky Kielbasa, cut diced into rounds
1/2 large white onion, thinly sliced
1/2 green bell pepper, thinly sliced
1/2 red bell pepper, thinly sliced
2-3 tbsp minced garlic (to taste, I like a lot)


1/4 cup white wine (may need more or use vegetable broth)
1-2 tbsp tomato paste
To taste: salt, pepper, red chili flakes, oregano, basil, parsley

Directions:
In medium sauce pan, bring broth, quinoa, and herbs to a boil then lower to a simmer, cover, and cook approximately 15 minutes until liquid is absorbed.

In large skillet, brown the "sausage" then set them aside.

Saute onions, peppers, and garlic in small amount of olive oil until soft. Add in wine or broth and tomato paste an allow to thicken about 5 minutes (adding more liquid if needed). Stir in the "sausages" and allow to reheat.

This really doesn't take terribly long to make and is also good served over pasta or as a sandwich. It was nice to make a dish that felt healthy, hearty, and homemade (but still fast). As tiring as it can be always cooking dinners, it's well worth it in the end. It's nice to take a break, but I do miss being in the kitchen.

I think perhaps it's time for a new cookbook (or two) just to spark the creative juices again though. I have a rather extensive Amazon "wish list" that I need to hit up. So do you like cooking or would you prefer to eat out? Any fave cookbooks?

No Cereal After All
Well, after much debate over dinner, we did not eat cereal after all. Jason ended up putting together some Toasted Tempeh and Bean Burritos by browning tempeh, along with red beans, red and green bell peppers, onions, some salsa, and typical Tex-Mex spices with a splash of lime juice. We sprinkled some whole-wheat wraps with Daiya, filled them with the mix, rolled and toasted up.

I have a feeling we'll make these again. They were tasty, filling, and fairly simple. 

Monday Gym Day
It's another absolutely gorgeous day here. Too bad I didn't have a run scheduled or that's what I would have done during lunch. Trying to follow the plan (for the most part), I didn't run but rather hit the gym for back and biceps and a short elliptical stint. It's pretty much the same routine as last Tuesday. I started with 10 minutes on the elliptical then hit the weights going with 3 sets of 8 reps:

Assisted pullups - 8

SS#1
Alternating biceps curls
Underhand barbell rows

SS#2
Pullovers
Hammer curls

SS#3
Cross-body curls
Single-arm rows

Assisted chinups - 8
Concentration curls - 1 set of 8 reps

After the weights, I hit up the elliptical again for another 15 minutes, then called it quits.

Best Kind of Valentine's Day
Valentine's Day is really just any other day, but today was rather special - it was like spring. It was so pleasant walking to the car around 5:20 and the sun still being out. This means spring is just around the corner. I am sure we'll end up having at least one more cold snap, but we're sooooo close. Today was close to 70 degrees again, and it's pretty much supposed to be this way all week. Can someone say outdoor training runs??? OK, then I'll say it - outdoor training runs!!

Jason and I don't really do anything super fancy for Valentine's Day. Every once in a while we'll go eat out somewhere nice, but this year we're cooking in. The menu is a collaborative effort, and Jason is doing most of the cooking. In some form or fashion the following will be used: homemade Seitan Cutlets, roasted beets, roasted kabocha squash, spinach, and a mushroom sauce. That's the best present in my opinion.

I'll be sure to post the recipes and menu tomorrow. But for this once, I'm going to log off and enjoy the evening and not worry about blogs, blogging, Facebook, Twitter, etc.

I hope you all do the same!

Snow Day???
The snow was definitey in the forecast for today. The question was when it would start. I already told my boss I was planning on an 8-4 day so that Jason and I could just go in at the same time since we're down to the one car. At 7 am, there was no snow. But it started at about 7:20 and DID NOT stop. The last time I remember snow like this was in 2000. We got about 12 inches. It took me 3 hours to get from my office to the bottom of a very long, very steep and winding road only about 3.5 miles from work before I had to park my car and start walking. This was before we live right by our offices.

I worked from my kitchen table watching the snow for about three hours before they finally, officially closed our offices. Woohoo - a real, true snow day! We get the occasional snow and ice here, but it's almost never enough to close down our offices. Even the state offices were shut down though.

I was super productive long before work was officially over. I started dinner in the crockpot around 10 am. Jason came in and said, "Dinner already? We haven't even made it to lunch yet." I also started soaking some beans to cook and freeze later on today. My stash is getting low.

Oh, and I took pictures just about every hour to sort of document the snowfall. I've never really been able to do that before. The pictures of the angel and the birdbath are at approximately 8 am, 9 am, and 11:40 (missed 10 because I started working out). Not really super exciting, so I'll just post these.

In the end, we measured 7 inches in our yard.


Thank Goodness for Home Gym
Today I had planned on shoulders, triceps and abs. I thought would be able to hit the gym perhaps for elliptical time, but the snow came down, and kept on coming down. So my workout was homebound today.

SS#1 3x8
Arnold press
Double-arm overhead triceps extension

SS#2 3x10
Lateral raise
Double-arm kickbacks

SS#3 3x12
Rear delt press
Lying triceps extensions

Front raise open to side raise - 10
Weighted dips - 12

I finally got in my MMA Boxing workout. It was an awesome, energizing workout today. I finished up with the abs on the same DVD.

Sledding Anyone?
Jason did some work while I pretty much played online and kept watch over the crockpot and piddled. I really could have been more productive I suppose. We have friends that live pretty close by, and they were going sledding. We decided to unbury the car and join them. It's been about 11 years since I've gone sledding!

It probably took 15 minutes for me to just get bundled up. I had on my Under Armour running pants, another pair of long running pants, a pair of wind pants, wool socks, super fuzzy house socks, rain boots (best I had for waterproof shoes), 2 running tops, a fleece shirt, scarf, 2 pairs of gloves, hat, then coat....wooooo. I was determined to not freeze if you didn't gather that. Oh, and I'm clueless on how to dress to play outdoors. The 4th picture is Jason, he was the real pro. I just kept feeling like I was going to tip over and had snow all in my face.




It really was kind of fun playing like a kid again. It's very rare that I do anything like this.

Another Crockpot Dinner
Today was yet another crockpot dinner. I had been thinking about a vegan bolognese sauce, wanting to maybe try one in the crockpot. But I didn't want to leave it unattended in case it needed more liquid. I didn't want to add too much so that it was runny, but then worried it'd not be enough liquid. Today's snow day was the perfect opportunity for me to test this one out: Vegan Crockpot Lentil Bolognese.

Vegan Crockpot Lentil Bolognese
Ingredients:
1/2 white onion, diced
1/2 red bell pepper, diced
1/2 yellow bell pepper, diced
2-3 carrots, diced
Minced garlic (I forgot this and had to had powdered later)
Approximately 24-26 oz no-sodium vegetable broth
2 cans no-salt diced tomatoes
1 8 oz can tomato sauce
2 cups dried lentils (I used brown)
To taste: salt, pepper, thyme, oregano, basil, parsley

Directions:
In non-stick skillet, saute onions, peppers, and carrots (also garlic if using fresh) until carrots begin to soften. Then add all ingredients into crockpot and cook on high for 4 hours.

Notes: I had started off with about half a box of the broth then had to add more 3 hours into cooking, so 24 oz is approximate.
I served this over a whole-wheat rotini, sprinkled with nutritional yeast and a side of roasted broccoli and garlic. This was a super filling, very comforting dinner. Most definitely perfect after some sledding and lots of snow.