Running Early and Late

COMMENT COMMIT Day 6

I accomplished even before I (publicly) committed!

I just returned from a 5 mile run and it turns out I have a new temperature threshold for running, 22 degrees Fahrenheit.   If you told me last month that I would think running in 22* was “not bad at all” I would have said “phew”.  But it really wasn’t bad at all.  The bad parts are that I haven’t had a real nights sleep in over three days (old insomnia issues are back) and my hamstrings are a wee tight today.

The first half of the run was a serious slog but for the second half my oats must have kicked in because I started running some sprints.  The 5 miles took 49 minutes, which includes a few minutes of walking.  All the means is that I am getting faster!  I walked at least 5 minutes of those and still ran finish with an under 10 minute mile average.  All that sprinting is paying off.

What are your workout plans for today?  If you haven’t participated in COMMENT COMMIT yet this week, it’s super easy.  Just write a comment to this post telling us what your exercise goals are for today and we’ll cheer you on.  This evening I will write a wrap up post and you can comment to brag all about your accomplishments.  No stress, no pressure, this is a resource for you to get support from others to help you reach your goals.  Let’s help each other be accountable!

I was up and out early today because, besides that I couldn’t sleep, Tate and I are driving to WV this morning to start the holiday festivities with our families.  We will probably be there all week, unless the banks decide to get their act together and we can close on the clinic FINALLY.

One last thing…

By request Tate has generously offered to share his recipe for last night’s soup.

Tate’s Now Famous Curried Lentil Soup


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In a large pot bring 3 cups of water and 2 cups of brown lentils to boil.

Instead of watching the pot as it wait to boil take  a skillet and heat 1 T of coconut oil over medium heat.

To the skillet add 1 chopped onion, 1 chopped green bell pepper, 3 chopped carrots, and 1 package of extra firm tofu cubed.

Once the veggie-tofu combo starts to brown throw it all in the pot with the lentils.  To the pot add 1 can of coconut milk, and a few handfuls of chopped kale.

Give the mix a few good stirs.  Now comes the key ingredient, the curry!  Our favorite is this green curry paste, which can be purchased for a few bucks at most Asian groceries and a few regular grocery stores.

Add curry paste to taste.  We like it spicy around here so we start by adding huge clumps but start small at first, it’s much easier to add than take away!

Serve hot!  This soup is an awesome meal and a bowl and can be easily modified by altering the veggies used.   Tate left the onions out for Kath and we didn’t have any tofu but this is his usual recipe. And this soup is even better as leftovers so you can always double the recipe and eat it for days.  Enjoy!

Whoa, look at the time! I’ve got to get on the road!

See you this evening for COMMENT COMMIT!

 

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