Posted on | August 1, 2010 | No Comments
Distance run/type: 29k / LSD
Clothes: Adidas shorts, Lululemon top, Asics 2150s.
Feeling: Great! It was a tough run, but the weather was nice!
100 Push Ups Challenge - Week 5, Day 1: Maxed out at 42 consecutive push ups.
Three cheers for another milestone run! This morning, we ran 29k, my longest distance ever! It was definitely a difficult run – I started to feel worn out at the 23k mark, and I tried to ignore the fact that we still had 6k left to go! Luckily, I had brunch plans to look forward to, so that kept me going for the last little bit.
After some stretching and drinking lots of water, several of us headed to the Rebel House for brunch. It was the perfect way to celebrate what was the longest distance many of us had ever run before. I had the omelette special that was loaded with so many things that I can’t remember them all. Understand that I was starving by the time this food came, so I took this photo and dug in immediately.
By the time we had finished up, it was already 2pm – where did the day go!? It’s crazy how the long runs can take up your entire Sunday morning (and some of your afternoon like it did today!). I was really happy to have done it though – several weeks ago, running 29k felt incredibly overwhelming but with the incremental increases each week, it wasn’t as scary as I thought it’d be. I still think 42.2k is frighteningly daunting, but I have faith that I’ll get there if I stick with the training.
Anyway, I’ve promised you recipes, so here I go!
As I mentioned in my last post, I’ve been busy in the kitchen making some delicious Homemade Teriyaki Sauce and Cinnmosa Rolls. The best part about all of my experiments? Not having to visit the grocery store once to throw any of these together. Like I said, a well-stocked kitchen will keep you covered for weeks!
Homemade Teriyaki Sauce
- 1/4 c of cold water
- 2 tbsp corn starch
- 1/4 c soy sauce
- 3 tbsp of brown sugar
- 2 garlic cloves, minced
- 1/2-1 tsp ginger powder, to taste
- In a small bowl, combine water and corn starch, stir and set aside.
- In a small sauce pan, bring the soy sauce, brown sugar, garlic gloves, and ginger powder to a boil. When the mixture comes to a boil, add in the corn starch and water.
- Once the sauce thickens, remove from the stove. If the sauce is too thick, add more water to thin it out.
These rolls are incredibly easy to make due to the fact that the dough takes minutes to come together. The main difference with these rolls is that the bread isn’t as soft as you’d expect regular cinnamon rolls to be. Since I made this dough months in advance and froze it fully intending to make samosas with it. During my mission to eat the contents of my freezer, I decided to throw caution to the wind and make a sweet dessert instead of a savoury appetizer. A quick consult here helped inspire my filling, but I couldn’t resist adding a little pecan crunch to the mix. If you’re looking for a really easy dessert that comes together fairly quickly, then give this recipe a try!
For the samosa dough:
- 2 c whole wheat flour
- 1/8 tsp salt
- 1 c plain, non-fat yogurt
For the filling:
- 1 tbsp butter, melted
- 1/4 c brown sugar
- 1/2 tbsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ginger
- 1/4 c pecans, chopped
For the icing:
- 4 tbsp coconut oil
- 1 tbsp honey
- Preheat the oven to 400°C.
- Combine coconut oil and honey together and leave in the fridge (I did this after the rolls were in the oven and I found that wasn’t long enough for the icing to come together).
- Mix together the WW flour, salt, and yogurt. When ingredients are incorporated, roll out into a thin rectangle. I didn’t take measurements, but I’d say mine was a little less than 1/2 inch thick. In the future, I’d probably try to roll it out until it’s maybe 1/4 inch thick.
- Brush butter over the rolled out dough.
- Combine the brown sugar, cinnamon, nutmeg, ginger, and pecans together and sprinkle over the buttered dough. Try to leave about an inch free on each side.
- Roll dough up like a yoga mat, cut into smaller sections (about 1.5 to 2 inches thick) and bake for 16 minutes.
- When the rolls come out, allow to cool before adding icing. To ice, add the coconut oil & honey mixture into a ziploc bag, squeeze out excess air, cut a small hole into the corner and pipe away! Tip: you may want to wait before icing these rolls – I didn’t wait for very long and the icing ended up melting and seeping through each roll. Oops!
After my run today, I decided to roll up my sleeves and get busy in the kitchen again. Here’s a sneak peek – I’ll post the recipe later this week!