In theory, today was the perfect day to do my 5-mile tempo run. I have dinner plans tomorrow night and I’m doing my long run on Saturday, so doing the 5-miler tonight would have spaced things out perfectly. I was tired all day. I’m not sure why. I didn’t go to bed any later than normal nor did I have trouble sleeping, but I was tired. I drove to the gym after work. Usually it takes some willpower to actually drive to the gym instead of home, but once I’m there, I’m fine.
Not so much tonight. My dad called while I was in the car and I sat in the parking lot talking to him for like 10 minutes. Then, I went in the gym, changed and hopped on a treadmill. I ran for 4 minutes before calling it quits. And I went home. I honestly don’t know if I’ve ever done that before. I’ve aborted a run and gotten on the elliptical, but I don’t know if I’ve ever just straight up gone home.
Of course, I’m feeling a little guilty about it. Now I’m going to have to do the 5 mile run on Friday, my long run on Saturday and what was supposed to be Friday’s 3 miler on Sunday. So that’ll be a lot of running this weekend. I hope it’s worth it. I was just so tired tonight. I think that my body was asking for a break.
I had some spinach and tomato in my fridge that I needed to use. After looking at Super Cook (which is the coolest website – why didn’t I invent that?), I found some curry recipes and decided to make curry for dinner based on what I had already at home. This was definitely an everything but the kitchen sink curry! It was tasty though. I think once you have the sauce down, curry is a pretty hard recipe to screw up.
I based my sauce on the Spicy Curry from Skinny Bitch but then changed it up quite a bit.
Everything But the Kitchen Sink Curry
adapted from Skinny Bitch
2 tbsp grapeseed oil
1 tsp minced garlic
1 can light coconut milk
1.5 cups water
2 tbsp miso
2 tsp mild red curry paste
1 tsp curry powder
1/2 onion, chopped
1 cup broccoli florets
1 cup spinach
1/2 can diced tomatoes
1 can chickpeas, drained and rinsed
1. Heat 1 tbsp grapeseed oil in pot over medium heat. Saute garlic for 30 seconds. Add next five ingredients. Bring to a boil and then turn heat down to low and cover.
2. Meanwhile, heat other tbsp of oil in large pan. Add onion and broccoli. Cook for approximately 5 minutes. When onion and broccoli are tender, add spinach and cook until wilted.
3. Add onion, broccoli, spinach, tomatoes and chickpeas to curry sauce. Continue to let simmer for 20 minutes. Add salt to taste.
Now I’m off to curl up on the couch with my new Cooking Light subscription. My sister-in-law Natalie got it for me for Christmas and the first issue came today. Good night!