|It's soup season and leftovers mean tomorrow night's dinner is done!|
Portion ran (no matter how slowly)? 46%
Portion sub 9 min/mile? 9%
Other fitness efforts? I made it back to the yoga studio after 13 weeks away.
Not so much *during* class, but afterwards, I was sore in places I'd forgotten I have muscles for at least 3 days.
So, the hope is to average one visit to the studio a week for the next 5 weeks since I've got very little travel lined up. Wish me luck.
In running goals, I've got a trail run coming up in 2 weeks with some local running ladies. The stated goal is 8 miles, but frankly, I'm not sure I'm going to be able to pull that off. I'll just rebuild fitness as best I can and go join to enjoy the activity as much as possible. In terms of actual race events, I've got a few potential trail runs on the calendar in 2015, but the only thing I'm registered for is the SF Chocolate 15K in January. Most likely, I'll use that as a springboard to prep for Kaiser, and then Oakland.
Other random fitness goal? Soup. One of my favorite things about fall is soup.
So, I'd like to make a healthy soup from scratch at least once per week for the next 5 weeks. The first offering? Tofu, Bok Choy, Mushroom soup.
It was good, if a bit spicier than expected due to some extra-hot peppers from the garden.
2 T cooking oil (I used saffola)
1 medium white onion, chopped
2 garlic cloves, minced
1 teaspoon ginger powder (didn't have any root in the fridge)
2 insanely hot garden chiles (next time, I'll likely taste each chile)
1 cup carrot match-sticks
soy sauce 1-2 T
mirin 1 T
rice wine vinegar 1-2 T
sesame oil 2 T
4-6 cups water
1 bunch bok choy (adult), chopped
1-2 cup(s) sliced mushrooms
1 package firm tofu, cubed
1. Sautee first group of ingredients together until the onions are translucent.
2. Add second group of ingredients to the sauteed veggies and bring to a boil.
3. Add third group of ingredients, stir, lower to a simmer, add a pinch of salt. Come back in 5 minutes and taste broth, add more salt if appropriate.
4. Turn off heat after the tofu, bok choy, and mushrooms have been simmering for 10 minutes.
(Serves 4 -- or dinner for 2 nights for 2)
Enjoy! (And if you have a favorite soup, please recommend it!)