Adjusting  the schedule for the anticipated weather, I did my 15 mile run today.  15.23 miles at an average pace of 9.73.  I felt good and decided instead of the scheduled 75 minute run, I’d go for the long haul today.  So 11 treadmill miles and 4.23  road miles, not bad and I’m saving my legs by getting part of the run done on the mill.  When the warmer weather hits, I’ll be doing more road miles so I’m in no hurry. 

Short recap of the run:  At mile 2.75 my leg energy kicked in and I found my gate.  At 7 miles, I started checking the time and distance more often. Obvious boredom set in.  At 9 miles, I decided I would end it at 10 miles on the mill unless Ted and Shane were still upstairs in which case I’d go until they showed up.  Even though my water was gone at 10 miles and I was pretty sick of that treadmill, I kept going.  Shane and Ted showed up at 10.5 miles so I did the 11.  A quick run upstairs, grabbed the Garmin and the coat and Shane and out we went.  It was an easy and good feeling 4.23 miles. Ahhh….that runners high!

As for that 75 min. run?  Shane and I may be able to do that Saturday morning if the rain isn’t falling in buckets.  Fingers crossed.

Last nights eats that fueled my run

More people are trying vegetarian options these days.  After all, it is a “clean way of eating”. 

For more information on Vegetarian diet options, see my article in EXAMINER.

Edamame and Sweet Potato with Feta:  Serves 6

This dish has a unique flavor.  Good but hard to identify.  It isn’t over bearing in any one flavor. It’s not too salty, not sweet, maybe the flavor of thyme creeps through and the hint of smokiness from the soy bacon. It all works to create a vegetarian balanced dish for everyone. It will make perfect left over lunches as well!

Since I scored that block of Feta cheese last Friday at the Fitness Expo, I thought this was the perfect recipe to modify and make use of that cheese.  The recipe idea also came from the Expo.

• 1 TBS olive oil
• 1 medium Sweet potato, peeled and shredded using a grater.
• 2 cups frozen, shelled edamame (soybeans) – thawed (or at least rinse in warm water 15 minutes before using)
• 1 can (15 oz) black beans, rinse and drain
• 4 green onions, chopped
• 5 – 6 strips of Soy Bacon, chopped
• 4 TBS lemon juice
• 1 TBS olive oil
• 2 tsp minced garlic
• 2 sprigs fresh thyme – leaves pulled off and discard stems
• 1 TBS soy sauce
• 1 TBS pickled ginger, chopped
• pinch salt (if you need it)
• 1/2 tsp pepper
• 4 oz Feta cheese, crumbled
• 6 Whole Wheat Tortillas – toasted (optional)

In a large sauce pan, add the 1 TBS oil over medium heat.  When hot, add the potato, the edamame, black beans, green onions, soy bacon and cook for 10 – 15  minutes (depending on how large the potato was and how full your pan is), stirring often.

Mix together the lemon, 1 TBS more of oil, garlic, thyme, soy, ginger, salt, pepper and stir to coat all mixture in the pan.  Let cook for 5 minutes. When ready to serve, crumble the feta on top and wrap it up in the tortilla.   Make sure to serve this dish hot.

Since Ted wanted an alternative source of protein, I simply grilled skinless, boneless chicken breasts, beaten, (sprinkled with salt and pepper) over medium high heat, in 2 TBS canola oil for 5 minutes per side or until cooked through.  He added the chicken to the above Edamame and potato dish. 

MOVIE REVIEW:

“Inglourious Basterds”   Brad Pitt stars.  WWII revenge strategy of American Soldiers against the Nazi’s and their mission to take down the leaders of the Third Reich.

Good movie although there was WAY too much blood and gore for my taste.  It gets pretty graphic. Although I’m not a fan of Brad Pitt, in fact I plain don’t like him, he was a bit amusing (kind of funny) in this movie.  I almost looked forward to the scenes where he was featured.  I did manage to stay away for most of the 2 hours and 33 minutes.  I wouldn’t watch it again that’s for sure but no regrets on seeing it the first time.

Have you seen this movie?  What did you think?

Joanne