Long Runs and Pantry Meals

This morning I woke up at 6am to eat something before my long run. Today was the longest training run of my plan and I was nervous and excited. I enjoy long runs, but usually because I am running with other people. Today I was going solo (well I ran with Rebecca for the first 6 miles and then was solo). Luckily it happened to be the only sunny day of the week and that helped immensely.

I met Rebecca at her house promptly at 7:20am (it probably wasn’t prompt, but wishful thinking…I am always on time except for running). We hit the pavement and started with an uphill climb…after a while we were chatting away and I barely even noticed we were running. I have so missed our runs together! It’s been a few weeks and I feel deprived. She is honestly one of my favorite people. So down to earth and funny. I literally can talk to her about anything.

After 6 miles I stopped at her house to use the restroom (yay for three hours of running…) and grab her extra water belt. Did I mention she is extremely generous and lends me everything that I need?! I was worried about wearing it since I haven’t run with one before and my stomach was bothering me, but it turned out to be great. I ate some fruit snacks, blew my nose, and hit the road. I started out slow because I was a bit apprehensive about running alone. I had a podcast going, but I couldn’t help but think of all of the homework and assignments that I had waiting for me at home. After a while these thoughts dissipated and I just ran. I stopped twice to take pictures because I am trying to enjoy all of Burlington in the next month and a half. I need to take it all in while I can.


I ended up eating all of my fruit snacks because my stomach actually started to growl and feel hungry. That’s a first. I was probably around mile 12 when that started. I truly wondered what time it was since I started running at 7:30. The legs were hurting around this time as well. Not necessarily my muscles, but my knees! Last week was a cut back week so maybe that had to do with it.


There was a little bit of wind during the first 7 miles out and a little less on the 6 miles back. So some of my later splits were faster. I knew Julie would be proud. I ended up running back on a few streets instead of the bike path to switch things up a bit. This required I go a little bit farther past Rebecca’s street and then back in order to avoid this large and grueling hill right by her house. I finished and walked up the hill 🙂 That, Rebecca would be proud of.


When I got back to my car I found a chocolate bunny! My only bunny of the season. Such a truly wonderful friend 🙂 I somehow got into my car and drove home before waddling up to my apartment. I ate a banana and hopped in the shower. Unfortunately my chocolate milk smelled a bit off so I didn’t want to risk it.


Never did I think that running a marathon would require so much body glide. Even after lathering myself up this morning (the sensitive spots that is) I still yelped once I got in the shower. It’s a successful long run when I get in the shower after and nothing stings…but that rarely happens.

While making a random bowl of leftovers for lunch I snacked on some pineapple. This bowl didn’t tide me over for long and I was soon snacking on the same thing as the day before (mini bag of popcorn with cocoa roasted almonds and salted almonds). A few hours later I had more pineapple and made some tea to bring to class.


After class I decided to whip up my favorite meal: mock fried rice! This meal can be made with any grain and any vegetables. It’s so versatile! I used barley, kale and mushrooms this time and it was perfect. I love pantry meals, aka meals that can be made with anything that you likely have on hand in your pantry. Pantry meals should also be super simple and quick to whip up. This takes maybe ten minutes tops (not counting cooking the grain) and requires one pan (again, not including the pot for cooking the grain).

Mock Fried "Rice"

Ingredients

  • 1/2 – 1 cup grain of choice (I usually go with closer to 1 cup) – cooked ahead of time
  • Any vegetables you like:
    • carrots
    • onions
    • kale
    • mushrooms (great!)
    • frozen vegetables
  • sesame oil
  • 2 eggs
  • peanuts
  • soy sauce

Method

  1. Saute the vegetables in the sesame oil. If using onion start with that to brown. Saute until soft.
  2. Mix in the grain (it should already be cooked). Stir in the soy sauce.
  3. Once all heated and mixed together, push to the outside of the pan so there is a spot in the middle. Crack the eggs into the middle and break the yolk to scramble.
  4. Scramble the eggs into the whole mixture. Add more soy sauce if desired.
  5. Top with peanuts.

 

After dinner I curled up on the couch with a handful of mini cadbury eggs and Gilmore Girls. I can’t resist mini cadbury eggs… and only having a few is not an option. I love them! I used to put them in the freezer in snack bags so that I wouldn’t have more than a serving. They taste so much better not frozen so now I keep them in my pantry (aka cabinet) and I just pour a bunch onto a napkin. No more counting out eggs for me! A handful works just fine, sometimes multiple!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s