“be tough, be tough, stick it out, this is your marathon.”
That’s what I was telling myself I was slogging through 3 miles on the treadmill this afternoon.
I had intended on running outside, but thunderstorms rolled in before I got outside, so off to the treadmill I went.
I just couldn’t make myself stick it for 3 more miles. I didn’t even want to run to begin with, but felt like a loser for punking out on my first real day of marathon training.
My legs are still sore from Flatwoods on Sunday, and I think they are a little sore from the weight workout I did yesterday. Squats and the straight leg dead lifts, maybe?
3 miles, 26:20, 8:46
I prefer meals that can be made in 20-30 minutes. tops. 90 minute meals.. No, not my idea of a good time. Who has that much time to cook after work?
Monday I bailed on the stuffed peppers because they were going to take to much time. Peppers won’t stay good forever so today was the day.
The preparation is easy, it’s just time consuming. It’s about 30 minutes to make the “stuffing” and then the peppers have to bake for another hour. I ran on the treadmill while my peppers were baking.
This recipe is from Vegetarian Times:
Serves 8 or 3.5 if you have two grown men that eat like horses =)
This dish freezes well for future meals. Quinoa provides whole-grain goodness and a serving of protein.
- 1 medium onion, finely chopped (1 cup)
- 2 Tbs. olive oil
2 ribs celery, finely chopped (½ cup)
- 1 Tbs. ground cumin
- 2 cloves garlic, minced (2 tsp.)
1 10-oz. pkg. frozen chopped spinach, thawed and squeezed dry
- 2 15-oz. cans diced tomatoes, drained, liquid reserved
- 1 15-oz. can black beans, rinsed and drained
- ¾ cup quinoa
- 3 large carrots, grated (1 ½ cups)
- 1 ½ cups grated reduced-fat pepper Jack cheese, divided
4THREE large redGREEN bell peppers, halved lengthwise, ribs removed
1. Heat oil in saucepan over medium heat. Add onion and
celery, and cook 5 minutes, or until soft. Add cumin and garlic, and sauté 1 minute. Stir in spinach and drained tomatoes. Cook 5 minutes, or until most of liquid has evaporated.
2. Stir in black beans, quinoa, carrots, and 2 cups water. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 20 minutes, or until quinoa is tender. Stir in 1 cup cheese. Season with salt and pepper, if desired.
3. Preheat oven to 350°F. Pour liquid from tomatoes in bottom of baking dish.
4. Fill each bell pepper half with heaping 3/4-cup quinoa mixture, and place in baking dish. Cover with foil, and bake 1 hour. Uncover, and sprinkle each pepper with 1 Tbs. remaining cheese. Bake 15 minutes more, or until tops of stuffed peppers are browned. Let stand 5 minutes. Transfer stuffed peppers to serving plates, and drizzle each with pan juices before serving.
Verdict: delicious! I really enjoyed the stuffed peppers! Chris & My Dad; They said they were good, but if they didn’t get some meat tomorrow night they were going out to eat