Welcome to a new week! I started it off with my first post-marathon RUN yesterday morning, and couldn’t have been more excited.
D pointed out that taking “one week off” would technically mean I couldn’t run until today. I decided to point out that I took “THE week off”, meaning yesterday was a new beginning. Heh, technicalities.
I was up and out on the sidewalks by 7:30 a.m. This also happened to be my first run around the ‘new hood, as the morning light was just waking up and I rounded the corners of Cheesman park. Perfect.
(image source) Soon I’ll have my own photo shoot over there, before Fall leaves us.
It was an easy and slow 2.5 miles; it felt great to be going through those familiar motions again. For now, I’m aiming for 3 runs per week (easy, tempo, long) in between yoga and whatever other activity we decide on for the day!
Now, to the Meatless Fall eats! Yesterday was one of those chilly-but-sunny, slightly windy, and covered in autumn dyed leaves sort of days. There was an obvious dinner choice to be made: SOUP.
This time, I’m not here to boast a kitchen creation from scratch in where I roasted, pureed and souped my own vegetables. One day, maybe, that will happen.
Instead, we took advantage of our within-walking-distance Whole Foods (I know!) and their sale on Pacific Organic selections. Then, we added our own vegetables of choice:
Roasted Red Pepper, Bean & Corn Soup
(10 points if you can come up with a more creative name for that one)
12 oz roasted red pepper & tomato soup, a la Pacific Natural Foods
1 cup black beans, rinsed
1 cup whole kernel corn, rinsed
1 tbsp fresh basil
Over medium heat, let all ingredients simmer for ~10 minutes (until hot). Make yourself some warm toast, and enjoy!
What’s on your Meatless Fall Evening Menu tonight?