I have never done more than one race in a single week, until now. Last Thursday I attended the first of six 5k races in the Jersey Shore Running Club Summer Series, and the Saturday after that I ran the George Sheehan Classic 5 mile race. Summer Series was really fun. About 100 people came out. I finished a few seconds under 25 minutes, which was not a PR or anything, but I did come in first in my (minimally represented) age group. I'm looking forward to the next race tomorrow, even though it's supposed to be 94 degrees out. The Sheehan Classic is one of my favorite races. It's right in my town, so I don't even need to worry about leaving early or parking or anything. I had a bit of an upset stomach that morning, but I was able to get over it in time to race, and ran a PR! I finished in 42:31, which I was thrilled about since this course is pretty hilly compared to the course I ran my previous best time on. I don't have any more big races scheduled for a few weeks, so it will be nice to use the weekends to get some longer runs in.
In case you were wondering if I feel guilty eating fat, well, I can assure you that I do not. Fat gets such a bad name, when in reality, it's a really important part of everyone's diet. Of course, some fats are better than others, and coconut is one of my go-to healthy fats. I find that coconut is great in both sweet and savory dishes. Last night, I used coconut milk to make a hearty curry dish. This is a great meal to make on a weeknight when time is an issue. My favorite part of this meal was the delicious snow peas that I picked up at the farmer's market this past weekend. They were so crunchy and sweet, so much more delicious than what you get at the grocery store. I served the curry over brown rice, which soaked up the coconut milk. Yum. This makes about 4 servings, and the leftovers are great. In fact, Mark took them to work for dinner tonight.
Tofu and Veggie Curry over Rice
-1 cup brown rice
-2 tbsp canola oil
-1 lb. package extra firm tofu, diced
-4 cloves garlic, minced
-1 tbsp freshly grated ginger
-4 red skinned potatoes, diced
-1 red bell pepper, diced
-1 cup snow peas, ends trimmed
-2 tbsp curry paste (I used green, but you could use red)
-1 15 oz. can coconut milk (don't buy light!)
-Get going on preparing the rice first, whether on the stove or in the microwave.
-Heat a nonstick pan over medium high heat. Add the canola oil, then add the tofu. Cook for 6-8 minutes, until golden, then flip and cook another side until golden. Remove the tofu and drain on a paper towel.
-Add the potatoes, peppers, and peas to the pan. Cook for 4-5 minutes, stirring often.
-Add the garlic and ginger and cook for another minute. Then add the curry paste, and stir to incorporate.
-Add the coconut milk to the pan. Bring everything to a simmer, then cover. Cook for 10-15 minutes, until the potatoes are fork tender. Add the tofu and toss to coat with the curry sauce.
-Serve the curry over the cooked brown rice immediately, or refrigerate for a few days.