My quads have been so tight this week. I think I may have over done the squats and lunges the other day mixed with my training for the 10k. Squats and lunges are no joke everyone they get me every stinking time. I’ve been really good this week (and last) about sticking to my training plan. I like crossing off lists so I made a little calendar with what I need to do each day and when I finish I can add a few notes about how far my run was, time and if I did cross training on non run days. It’s definitely helped keep me accountable. Plus, it annoys me when a day doesn’t get an X or I have to draw lines to move stuff. I can’t help it. I like things pretty neat and tidy and red lines everywhere are not pretty folks, not at all.
Fact – I like veggies and lots of them. When I go to the grocery store I often wonder if people think I’m robbing the produce section since my basket is literally over flowing with them. Darren usually makes fun and then I
kick smile at him and say there is never enough produce. Some weeks I run out too quickly and have to live off of carrots and oatmeal but other weeks I have WAY too much (but don’t tell Darren you heard me say that). So what do I do when I have a surplus of veggies on their last leg before they hit the trash can?
I make stir fry! This is one of the easiest, most versatile and delicious recipes I make when I have extra veggies lying around that wont make it much longer. No veggie goes uneaten in this house folks. I hate wasting food but eating a mushy zucchini is not appealing even in the slightest. So before I let that dear zucchini get to that point I chop him up and throw him in. You can make this with just veggies, with meat, with tofu and pretty much anything else you can think up. For this one I actually did tofu. I have thrown in many different veggies but this particular time I had green beans, broccoli, asparagus and carrots.
Teriyaki Veggie Stir Fry
- Pineapple Chunks (my secret and favorite ingredient)
- Teriyaki Sauce
- Olive Oil
- Press your tofu to get all the moisture out. Emily at Daily Garnish has a great tutorial on cooking tofu if you’ve never done it before. I seasoned my tofu for a few moments with pepper and the teriyaki sauce.
- Heat a tablespoon of olive oil in a frying pan and add tofu. Cook until the tofu is crispy on the outside.Set aside.
- In a separate pan pour your veggies that take a little longer to steam (carrots, etc.) and a tablespoon or two of water. Add the rest of your veggies and steam till al dente. I like mine soft but not too soft.
- Add tofu to veggies and toss together. Add teriyaki sauce (as much as you’d like).
- Add the pineapple chunks and toss to warm the pineapple just a bit.
- Serve warm over brown rice or quinoa.