I reached a milestone today: It’s been 30 days since I “started” my get-in-shape-for-the-wedding-by-training-for-a-half-marathon plan.
I’ve been keeping track of my workouts on a paper calendar stuck to the refrigerator. (I’ve also been keeping track online.) It serves as a daily reminder of what I’ve done and what I’m yet to do and an incentive—because who doesn’t like writing down their accomplishments?
I topped off my month of mileage with another amazing 3-mile run in record time!
I couldn’t believe how good I felt, but I could see my furry friend was tired…
Here’s how my 30 days broke down:
- I worked out an average of 4.5 days a week. (Christopher joined me an average of 2 days a week.)
- I ran a total of 30 miles—and set a personal record of 28:48 for the 5K distance today!
- I played on the beach with Dex once, played tennis with Chris once, walked around the neighborhood with Dex once, did 10 or 20 minutes worth of SparkPeople.com videos twice and went to Zumba twice.
Here are my goals for November:
- Work out an average of 5 days a week, regardless of the cold. Brr.
- Run a total of 35 miles—and set a personal record of some sort, such as running 4 miles without stopping for a walking break.
- Go to Zumba every Monday and maybe a couple Thursdays. (I have five weeks left of the free class through work.)
I am home alone tonight—Christopher is in the Chicago area for a random Tuesday-night game—so I made a very simple, delicious and protein-packed Asian-inspired meal.
Here’s the recipe:
1 block extra firm tofu, drained, pressed and chopped into 1/2-inch cubes
3 tablespoons olive oil
2 tablespoons honey
2 tablespoons low-sodium or light soy sauce
1 tablespoons rice vinegar
1 1/2 tablespoons chili sauce
1 teaspoon garlic powder
Preheat oven to 375 degrees and spray a baking sheet with cooking spray.
Chop tofu into small cubes and place it in a bowl.
Mix oil, honey, soy sauce, vinegar, chili sauce and garlic powder in a small bowl. Pour marinade over tofu and stir so all the tofu cubes are coated. Let stand 5 to 10 minutes or longer.
Place tofu cubes on greased baking sheet and bake for 30 to 35 minutes, flipping and turning the cubes after 15 or 20 minutes.
The tofu tasted awesome! It was sweet and had a hint of salt from the soy sauce, and it had a nice firm texture. I think I might add more soy sauce and less honey and include some pepper in the marinade next time. I think I also might bake it a bit longer so the outside of the cubes get crispier.
The tofu paired well with a pile of shelled edamame. It would go nicely with a mound of brown rice, too.
I’m off. I’m going to putter on the computer and listen to Chris’ broadcast. Oh, and find some dessert…