I’m really glad that I didn’t postpone my Tuesday run because yesterday was one of those days where I actually had a valid excuse to not work out. The day started off badly and just never got any better. I woke up at 4:45 and could not fall back asleep. I ended up skipping the last day of boot camp because I finally grew tired again around 6:15, the time I needed to leave my house to go to the park. I knew that going to work on 5 hours of sleep was not going to cut it, so I reset my alarm and slept until 7:45.
My intention was to run again after work, but I ended up having to work until 8:30 that night. I was not a happy camper. I was tired and hungry and couldn’t wait to fall into my bed when I got home; working out was the last thing on my mind. I was also very glad that I’d run the day before so I wouldn’t feel guilty about using yesterday as a rest day.
My race is one month out. I love and hate this part of training. I love it because I’m running a lot and the runs seem easier than they did when I first started to train. A 5 mile run is no big deal whereas two months ago, it was hard. I feel stronger and in better shape when I’m running more often like this. But I hate it because running seems to dictate my life. The month of October is very busy for me. I think this weekend is the only one where I don’t have something planned.
Seriously, have a look:
weekend of the 10th – going to a friend’s wedding in San Diego
weekend of the 17th – maybe going to Athens, GA for the weekend; also a good friend’s (and former roommate of three years) birthday that Sunday
weekend of the 24th – mom coming to visit and a possible meet the parents dinner between Jason’s parents and mine
weekend of the 31st – race and halloween!
Though they’re all fun things, it’s sort of stressful for me to have such a packed schedule and on top of it, fit in an 8, 9 and 10 mile run!
So, I was cleaning last weekend and came across a print out of a recipe that a co-worker had given me for Moo Shu Lettuce Wraps. These called for beef, but I substituted Quorn.
Moo Sho Beef Lettuce Cups
1 spray(s) cooking spray
1 pound(s) uncooked lean ground beef (with 7% fat)
1 cup(s) onion(s), yellow, thinly sliced
2 Tbsp ginger root, fresh, minced
2 medium garlic clove(s), minced
2 cup(s) bok choy, thinly sliced
1 medium sweet red pepper(s), thinly sliced
2 cup(s) button mushrooms, thinly sliced (about 10 mushrooms)
2 Tbsp low-sodium soy sauce
8 leaf bibb lettuce
Coat a large nonstick skillet with cooking spray and set pan over medium-high heat. Add beef, onion, ginger and garlic; cook until beef is browned and onion is soft, breaking up meat as it cooks, about 5 to 7 minutes.
Add bok choy, pepper, mushrooms and soy sauce; cook, stirring occasionally, until bok choy is wilted and pepper is tender-crisp, about 3 to 5 minutes.
Spoon about 1/2 cup of beef mixture into each lettuce leaf. Yields 2 filled leaves per serving. Serve with extra soy sauce if desired (could affect POINTS values).
These were good but since I used Quorn instead of beef, they were a bit dry. Jason suggested browning the Quorn in olive oil instead of cooking spray to make it a little less dry.
A few people have emailed me to enquire about the health of my family member. I haven’t written about it in the past week or so because we are just waiting right now. He has to have a small procedure done which will determine the next step and that’s scheduled for the end of the month so I won’t really know anything until then, unfortunately. I really appreciate everyone’s emails and comments and well wishes for my family! It means a lot to me. Hopefully at the end of October, we will get some good news.