All the weight workouts are completed this week.  Sunday night was legs.  Monday back and shoulders, and Tuesday was chest and arms.  All weight and cable workouts took about 40 minutes. If you do any strength workouts, do you prefer bars, dumbbells, or cable machines?  I like the cable machine the best but to get a well rounded workout, I use everything. 

Wednesday running day:  Ran with Jenn and John today.  The plan was to run a fast 5 or 6 with the two J’s and keep the miles in the teens for the long haul.  I’m still shooting for that 22 to 23 miler before the big day (there are currently 1759 entries – cool!).  Total miles today: 16.00.  

Run recap:  I was one of those people everyone hates to run with today.  Everything hurt and I was a whiner. 

Shane woke up before my alarm and had to go out at 3:30 am.  My run began THAT early.  He and I did 2 miles around MVCC.  I felt great running with him. High energy. No problems except for a queasy stomach.  When I dropped Shane off, I took a 5 Hour Energy drink and set out down the Parkway.  The overall goal in mind was shorter distance but faster all around pace. That didn’t happen.

Running down the Parkway, my right hip started aching. It really began yesterday but was more pronounced today during my run.  It almost felt like it would work itself out.  I kept running. The stomach was still complaining.  Arrived at the Mill to meet my running partners and John set the pace.  He’s training for the Mohawk Hudson Marathon on Oct. 10.  The pace was proving too much for me and all my complaints.  I felt sick. My hip hurt. I got a stomach cramp 1 1/2 miles into our run.  At just about 3 1/2 miles, I left Jenn and John and began the trek home. I was not a happy runner. Poor John, the first time I met him, he invites me to join the running group on Sunday for the long run and all I do is make excuses.  I’ll have to get in touch with him and find out about that running group.  Everything sounds bad when you’re in pain.

The run home alone was broken into running and walking.  That hip wouldn’t stop complaining.  The stomach cramp was on again, off again.  My foot began aching 2 miles from home.  Oh lets see….what else ????   Bad run today.   Maybe I shouldn’t have tried doing Tempo runs the day before a long run?  Maybe I shouldn’t have logged 11 miles the day before a long run?   Who knows… tomorrow’s another day. 

TIME TO EAT!

Vegetable Ensemble – this dish, using large eggplant and zucchini will serve 6 to 8 as a side dish and 4 as a main dish.

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· 2 zucchini – chop/cube

· 1 eggplant – peel, chop/cube

· 1 tsp salt

-1/2 red onion, chopped

· 2 TBS olive oil

· 1 small head of green cabbage – shredded

· 1 1/2 TBS fresh snipped chives

· 2 tsp nutmeg

· 1 tsp pepper

· 4 large portabella mushrooms – cleaned, gills removed.

· 1 TBS White Truffle Oil (or Extra Virgin Olive Oil if you don’t have truffle oil)

· 5.3 oz Goat Cheese (or other soft creamy cheese)

· 1 ½ cups to 2 cups Marinara sauce

1. Toss the prepared zucchini and eggplant in a large bowl with the salt.

2. Heat 2 TBS olive oil in large pan over medium high heat and when hot, add the onion, cook for 2 minutes then add the zucchini and eggplant. Stir–fry about 8 – 10 minutes or until cooked evenly.

3. In the meantime, add the shredded cabbage to boiling water and boil until softened, about 10 – 12 minutes. Drain well. Set aside.

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4. Preheat the oven to 400 F.

5. In a large baking dish, add the cooked onion, zucchini and eggplant.

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Stir in the chives, nutmeg, and pepper. Dot with the goat cheese (or other soft cheese) . Pour on the marinara.

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Bake for 30 minutes.

6. Place the prepared portabellas, gill side up (although you have removed the gills) and brush with the Truffle oil. Bake in the same oven with the zucchini and eggplant during the last 15 minutes of cooking.

7. To serve: Place a heap of shredded cooked cabbage on the plate and top with the mushroom cap. Add the zucchini – eggplant mix to the mushroom cap and ENJOY!

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Although this dish is filling and it has protein from the cheese, I added a little more vegetarian protein by asking Ted to grill slices of Sunergia Pesto Tofu.  I LOVE this tofu. It’s the best.

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Delish!

If you eat tofu, do you prefer the plain that you season yourself or do you buy tofu already flavored?

Joanne

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