Before I tell you about the best EVER meatless recipe, I have to tell you how great this summer has been for running. The weather has been pretty darned perfect. Sure it's been hot but my body has adjusted.Â There has been no excuse to run on the treadmill.Â Speed work, one day a week, has been bearable.Â The long runs haven't been so awful (maybe because I've been running those long miles so slow).Â My mid range run has been the most enjoyable run of all.Â I've approached races with an easy mind and minimal anxiety.Â It's been good. No great records broken but the race runs themselves haven't been torture. I've landed very close to my goal time without an all out effort.Â Again, nice!Â
Monday, the day following the Catherine Valley Half Marathon in which I ran 3 seconds faster than my last PR, I decided to do a recovery run.Â Everything felt great. No heavy legs, no soreness. An easy paced 58 minute run for just over 6 miles.
Tuesday, speed work was on tap with 8 x 800's.Â I felt the worst during the 2 mile warm up. The 800's didn't go as planned. My pace was a bit slow but I got all 8 reps. in without quitting, followed by another 2 mile cool down.Â Not giving myself a pat on the back but I am allowing myself some leeway due to coming off a half marathon Sunday and putting in another 12.1 miles doing this speed workout.Â
Wednesday might just be a day in the gym and a walk with the dogs since this weekend brings my longest of long runs. I'll be out there for a while so the day better be pretty near perfect.
What's your idea of success? Meeting your goal OR pushing through when you want to quit?
Another MarthaStewart.com meatless success.Â I based my recipe on a Skillet Corn, Edamame, and Tomato dish offered in a recent issue of Living magazine. Vibrant, fresh, flavors of basil, tomatoes and sweet corn.Â This is my version. We loved it!
- 1 cup fresh basil leaves
- 1/4 cup extra virgin olive oil plus 2 TBS, divided
- 1 1/2 tsp sea salt, divided
- 4 scallions, sliced
- 1 1/2 tsp minced garlic
- 2 cans Mexican style corn (the kind with black beans and roasted red peppers)
- 6 oz frozen but defrosted shelled edamame
- 1 pint mixed grape tomatoes (yellow and red), sliced in half
- 2 TBS white balsamic vinegar
Bring a small amount of water to a boil and submerge the basil leaves. Cook 10 seconds then remove the leaves to a bowl of ice water.Â Squeeze dry.
Puree the basil with 1/4 cup olive oil and 1/2 tsp salt. Set aside.
Heat the remaining oil in a skillet over medium high heat then add the scallions and garlic. Cook about 1 minute then add the corn, edamame, and remaining salt.Â Cook and stir for 10 minutes.
Add the tomatoes and vinegar.Â Continue cooking for another 8 â€“ 10 minutes then drizzle the basil oil over the mixture and stir.Â Serve immediately.
Typically I would have added additional protein for Ted but this dish was just too good. We both enjoyed it â€“ no fish, cow, nor fowl involved.