Whew, I’m so glad it’s almost Friday! This has been an abusive week with a lot going on at work and home while training for and stressing about the Urban Cow Half Marathon this weekend. I’m looking forward to it and getting it over with because trying to juggle a training schedule with the summer heat, busy work schedule and my normal exercise routines has not been easy. So much running has had a huge affect on my appetite that I’ll have to be careful about when I’m not running as much. I’m also trying to figure out how much I want to run after this is over, maybe twice a week or maybe less in the chilly winter weather. I want to keep my fitness level up, but long runs are, well, long. Allocating 2 hours on weekends for a long run isn’t always easy and not an option on work days for me. It’ll be interesting trying to settle into a regular running schedule again.
My typical lunch this week have been huge salads, like this kale monster dressed with a creamy avocado dressing.
Because of my increased training over the last few weeks, I’ve been turning to more cooked vegan dinners for more protein and this chickpea curry dish I threw together actually came out great.
Quick Chickpea Curry
- 1 medium eggplant, chopped
- 1 tbsp. curry powder
- dash of cayenne pepper
- 1 garlic clove
- 1 tsp. cumin seeds
- 1/2 cup water, as needed
- 1 tsp. salt
Blend all ingredients in a high-speed blender to a puree
- 1 cup dried chickpeas, soaked overnight
- 2 cups chopped broccoli and cauliflower
- 2 medium tomatoes, chopped
- 1 tbsp. olive oil
Saute chickpeas and oil in a large skillet over medium-high heat until chickpeas are golden. Add broccoli, cauliflower and tomatoes and continue sauteing for 10 minutes. Pour sauce from blender over the mixture and simmer for 10 minutes. Enjoy! Makes about 4 servings.
On my last Whole Foods shopping trip, I picked up another “loaf” of high protein tofu for crazy-week quick meals, Wildwood High-Protein Super Firm Tofu.
This massive 30 oz. package was only $4 and has 10 servings packing 14 grams of protein each. It was vacuum sealed tightly with little water and did not need pressing, it also comes in a resealable package to easily slice servings from.
It was fantastic cubed up in a sweet & sour stir fry. The leftovers of this dish was a hit with my little nieces for lunch the next day, they treated the tofu cubes as fun, bite-sized finger foods.
And wonderfully easy to crumble into a curried quinoa dish I threw together last night.
The taste and texture of the tofu is great, not watery and very filling. But I’m really appreciating that it’s been so easy to work with this week! And I’ve only used half of it so far.