Thursday, July 25, 2013

Back at it!

Miles yesterday: 4.01, easy
Miles in 2013: 618.41 miles

First of all, can we talk about how awesome Eric's posts were? Gives me the chills and makes me happy all at the same time. Because we have talked so much, I feel like I know everyone Eric wrote about. And did I mention how much I love the running community?!? I know I get all sappy about it, but sorry, not sorry. It's true. What other sport has that kind of mutual admiration, support, and respect for each athlete? Or can have fun and put down beers after such a daunting event??  Also makes me want to change a few goals and possibly my race calendar over the next few months.... More on that later at a later date. So for now, back to my less exciting, but no less happy training (and eating and drinking)

Good news. I ran 4 miles without pain! The first mile I felt like cartwheeling down the street. My leg didn't hurt. I felt good despite the 86 degree, 100% humidity at 5:30AM situation. (Which let's be honest, after those Badwater posts, my ability to legitimately complain about heat has disappeared) I wanted to run 7, but thought that starting out a little conservatively would be prudent. Although that did not stop me from tentatively planning another 4 mile run later in the day....
(Not supermoon, but still pretty, full moon run)

Bad news. I spent the afternoon, after working all day on my feet, back in pain. Not nearly as bad as it has been, but definitely there. Taking today off. Sad face. At this point, I am giving in a little on my training plan. Three weeks of missed tempo runs absolutely breaks my heart, but if I want to run at all, I am afraid I am going to have to ease up. A lot. I know I have a good base, but damn, is it hard missing daily workouts and those important speed and long runs. So I will just eat my feelings in the form of sea salt dark chocolate and whatever else I can whip up in my now "spare" time. 

Tuesday night, in anticipation of my first run in a week, I made a phenom healthy dinner.
One of the negatives to living in Naples is a serious lack of all types of ethnic foods. One of my favorite places in Tampa was a Vietnamese place right by the hospital I rotated in. Naples has one place in North Naples, but it too far for me to drive on a week night. I will run for hours but 15-20 minutes in the car is pretty much out of the question. Anyway, I decided we were going to have delicious noodle bowls for dinner, no matter how big a mess I made, or how long it took to get the recipe right. Mission accomplished. (But, ask Larry, I made an INSANE mess of the kitchen. Think coconut oil, everywhere...)


Tofu Noodle Bowls
4 oz rice vermicelli noodles (I used 1/2 a box)
1 package lite, firm tofu
2-3 tbs coconut oil
2 tbs grated, fresh ginger
3 tbs chopped cilantro
1/2 tsp salt (plus more to taste)
1 red chili pepper, chopped
1/3-1/2 cup rice wine vinegar
2-3 tbs honey
2-3 tbs lime juice
2-3 c finely shredded red leaf lettuce
1 c shredded carrots



  • Cook noodles according to directions. Set aside.
  • Drain tofu and cute into one inch squares. Steam for 10 minutes.
  • In a wok or skillet, heat 1 tablespoon of coconut oil over medium to medium-high. Add one heaping tablespoon of ginger and the steamed tofu. Cook until tofu gets crisp on the outside. Stir in cilantro. 
  • Between two bowls, divide the lettuce, carrots, noddles, and cooked tofu.
  • Turn the heat down slightly, and in the same wok, add another 1-2 tablespoons of coconut oil. Add another heaping tablespoon of ginger and the chopped chili pepper. Add the rice vinegar. (Be careful. Can turn into a hot mess if the oil is too hot. Lesson learned.) Add in honey and lime juice and cook for another 30-60 seconds.
  • Drizzle over the two bowls and serve immediately. 
This one is going in the Martin household regular rotation. I kinda want it again tonight...