I was very unmotivated this morning. Even as I was finishing this very slow, laborious run I was still amazed that I even made it out the door! Thankfully I did, and I did it early, because it is now raining, and there is no way I could have been motivated to trudge through 6 miles in the rain this morning.
Despite my legs of lead and a mental block, I managed to keep the pace right at a 10 minute mile. That included 2 walking breaks up very tough hills! Some days when I have really icky runs, the rest of the day I feel icky about it. This morning I decided that just couldn't happen. It is 9:30am, I have already ran 6 miles today, and now it is raining which is a great excuse to curl up at the computer in my sweats and enjoy a workday indoors!
However, compare today's run to yesterday's 4 mile sprint!
Ok, so enough bragging! Let me just catch you up on the week...
Black Bean burgers, recipe from Emily over at the Front Burner. We also tried roasting cauliflower and it turned out fantastic. We battered and breaded it and it sorta turned out like popcorn chicken! It was easy to make and was fun and easy to eat on the couch watching more football of course!
adapted from VegWeb
1 large head of cauliflower, chopped into florets
3 cloves garlic, minced
2 tsp dijon mustard
1 tsp olive oil
1 tsp dried dill
1 tbsp ume vinegar
1 cup bread crumbs
In small bowl whisk together all ingredients except cauliflower and bread crumbs. Mix cauliflower florets in mixture. Add bread crumbs and roll cauliflower until covered well. (Our bread crumbs didn't stick to cauliflower well, but I still like the texture it added to the dish.)
Spread on baking sheet and bake in preheated oven at 400* for 30-40 minutes, until florets are tender. Serve alone or with ketchup (my favorite!)
With that said, lunch on Monday was leftover Stuffed Squash (pictured above). Dinner was one of our treats we picked up at Trader Joe's.
Inspired by Caitlin's Parsnip Fries
2 carrots sliced into matchstick pieces
1 tsp olive oil
black pepper to taste
Preheat oven to 400*. Swirl carrot matchsticks in olive oil and black pepper. Lay flat on a baking sheet and bake in oven for 35-40 minutes until browned and soft.
Today we will receive our Absolute Organics box. And then tonight we are finally going grocery shopping. On the upside of cleaning out the cabinets of all of our food...I found Steel Cut Oats and cooked them for breakfast this morning. They take a long time to cook which is why I have quit making them, but they are so tasty! Much better than quick oats! They have a rich, nutty quality! I always cook large batches, so I will have enough to enjoy the rest of the week!