friday – 45 min run
saturday – strength training: upper body, abs, 50 min spin class
sunday – 2.5 hour bike ride, 27 min run
monday – 1.5 hour beach bootcamp class
tuesday – 37 min run
wednesday – 50 min spin class
thursday – rest
I modified this recipe from a cookbook Geoff gave me for my birthday this year.
4 cups vegetable stock
1 cup water
1 1/2 tbsp non-hydrogenated vegan margarine
1 tbsp olive oil
1/2 large yellow onion, chopped
3 portabello mushroom caps
1 1/2 cups arborio rice
1/2 tsp crumbled saffron threads
1/2 cup white wine
freshly ground black pepper (to taste)
1. In a saucepan, bring broth and water to a low simmer.
2. In another large saucepan, saute the onions and potabello mushrooms in margarine and olive oil over medium-high heat for about 10 minutes or until onions are translucent. Set aside.
3. Place rice and saffron in the same saucepan (now empty). Add the wine and cook, stirring constantly, until it is absorbed.
4. Ladle in the simmering broth 1 cup at a time, stirring frequently to prevent rice from sticking to the bottom of the saucepan. Allow rice to absorb the broth before adding more.
5. Continue to cook rice until it is al dente, roughly 20 minutes. Stir in the mushroom mixture and fresh ground pepper. Serve immediately.
It was SO delicious. I can’t wait to experiment with this dish !
friday – 42 min run
saturday – 50 min spin class, 30 min run
sunday – 1.5 hour bike ride
monday – 1.5 hour beach bootcamp class
tuesday – 32 min run
wednesday – 55 min spin class
thursday – rest
friday – 40 min run
saturday – 50 min spin class
sunday – 27 min run
monday – 1.5 hour beach bootcamp class
tuesday – 30 min run
wednesday – 50 min spin class
thursday – rested
friday – rest
saturday – rest
sunday – 45 min run
monday – 1.5 hour beach bootcamp class
tuesday – rest
wednesday – 55 min spin class
thursday – rest
Geoff was under the weather last night so I made him a batch of extra-special feel-better Miso Soup. At first I thought it would be too bland but it actually turned out quite tasty.
1 cup vegan noodles
1 large carrot, peeled and grated
1/2 cup shiitake mushrooms, chopped
6 oz firm silken tofu, cut into small cubes
5 cups water
2 tbsp tamari sauce
1/3 cup miso paste
1/4 cup scallions, chopped
1. Cook noodles according to package instructions. Rinse and set aside.
2. Place carrot, mushrooms and tofu in a large stockpot. Add water and tamari sauce. Bring to a boil. Cook for 10 minutes or until veggies are tender. Remove from heat.
3. Stir in the miso paste until dissolved. Add cooked noodles and scallions. Serve immediately.
I had a bowl of this as well. It was yummy !
things got complicated in the office this morning so i had to cancel my lunch plans and run out quickly to get something. my co-worker mentioned a grocery store in the area that i had not been to yet. i’m all about trying new things, so there i went. i ordered a veggie sub and grabbed a small fruit salad. at the register, the guy bagging my purchase asked “are you vegetarian ?” i said “yes.” he asked “for how long ?” i said “about 20 years.” he suddenly started shifting his head from side to side and said “wow. that is a long time.” then he made fists and put them up in the air, showing off his puny biceps (or bad Arnold Schwarzenegger impersonation) and yelled “I AM A PREHISTORIC CARNIVORE !!!”
yea. i took my change and walked away.
friday – 40 min run
saturday – rest
sunday – 40 min run
monday – rest
tuesday – rest
wednesday – 55 min spin class
thursday – rest
my day job took over this week
