You know you live in the city when…
…you notice brand-new, yet-to-be-bolted-down park benches and the first thought you have is:
I can’t believe no one has stolen those yet!
The new benches were noticed along my lunchtime run. The run I was NOT motivated to go on, despite the lovely weather.
The only advice I have to pushing through a run is to break it down, 1 mile at a time.
- Set a short goal (mine was 2 miles)
- At that mark, re-assess (I decided to do a 5K)
- Still not feeling it? Walk for a minute, or run some stairs to break it up.
- Determine the end goal (I did enough for an even 4 miles)
- Distance: 4 miles
- Time: 35:50
- Pace: 8:88/mi
I’m really proud of my time given the fact that it was SO windy out there!
You should always reward yourself after a run like that.
I recommend doing so with this:
How does Angela @ Oh She Glows come up with this stuff?!
Try her Sweet Potato Breakfast Casserole. You won’t be sorry.
I followed her directions exactly, except I halved the banana called for, nixed the maple syrup (I used vanilla almond milk, which I find to be sweeter) and made them in 4 ramekins.
At my follow up appointment, the oral surgeon said I can eat items that I can mush with my tongue. My tofu is getting its mojo back!
If you’re like me, you open a can of chipoltes in adobo sauce, use 2 or 3, and then forget you still have half the can in the fridge. Use the other half for this mojo marinade! It was fantastic. I used half of the marinade on chicken (for the non-tofu lovers), and remainder in tofu. I’m told the chicken was good and I know the tofu was.
The marinade does have a kick, but it isn’t bad after marinating/cooking.
In need of a side, I got creative with the sunchokes and sweet potato. I have never cooked a sunchoke before, but had eaten puréed or sauteed sunchokes at several places (Holeman & Finch does a stand-up sunchoke sauté).
Sunchokes (a.k.a. Jerusalem artichokes) are the root of a sunflower. Raw, they look a like ginger root and can be found at your local farmer’s/speciality market. Sunchokes have an earthy, almost nutty taste and a potato-like texture upon cooking.
They are good for the intestines, and a source of Vitamin C, potassium, and Iron. And they taste good!
(slightly adjusted from Tyler Florence)
- 1 block extra firm tofu
- 1 blood orange, juiced
- 2 limes, juiced
- 3 T EVOO
- 3 garlic cloves, minced
- 3 chipolte chiles, in adobo sauce
- 3 T cilantro leaves, chopped
- 1 tsp ground cumin
- 1/2 tsp salt
Drain tofu and pat dry. Cut in half horizontally, placed between towels, and press for 10 mins. (I placed a large iron skillet on top of mine.)
Meanwhile, in a small bowl, combine all the marinade ingredients. Using an immersion blender, puree until smooth.
Pour over pressed tofu in a bowl or baggie, tossing to coat. Refrigerate for an hour hour, allowing flavors to combine.
Preheat a ridged grill pan on medium heat. Lightly oil the grill pan. Drain excess marinade from tofu and grill the over medium heat, cooking for ~4 mins on each side.
Sweet Potato Sunchoke Purée
- 1 large sweet potato, peeled
- 1 large piece of sunchoke, peeled (about 4 in)
- 1/2 large or 1 small yellow onion
- 1/4 C plain non-fat Greek yogurt
- 1/4 unsweetened vanilla almond milk
- 1/2 tsp fresh grated nutmeg
- S + P, to taste
Dice the the potato, sunchoke, and onion. Cut into 2 in cubes and place in a medium pot and cover with water.
Add 1/4 tsp salt, bring to the boil, then simmer for 15 mins, until tender.
Drain the vegetables and return to the pan. Stir in yogurt, milk, nutmeg.
Using an immersion blender, combine all ingredients until smooth. Salt and pepper to taste.
What new food have you tried lately? Are you more likely to try it at a restaurant or devise your own concoction at home?