Week’s Workouts + Red Curry Tofu Soup
Hello, hello! Time for another recap of workouts. I definitely did better this week:
Monday: ran 4.2 miles
Tuesday: ran 2 miles + strength training
Thursday: ran 6 miles
Saturday: ran 4.3 miles
Total miles: 16.5
Boooooo on the yoga again. My favorite class is on Wednesdays, but Wednesday is also a teaching day for me, so by the time I get home from campus, I really don’t feel like going out again. I don’t know…I guess I need to start working it into other days. I’m signed up to take a yoga “bootcamp” in a few weeks, so that will be good.
But, otherwise, I feel good about the workouts! My “long” run was 6 miles, and 7 this week—I forget how quickly the miles pick up in training plans. Time to get moving!
Last night, we made a delicious soup for dinner:
Lila was definitely a fan. She gives us trouble with a lot of different things, but so far at least, food isn’t usually an issue. She’s pretty good at trying a lot of stuff—even stuff that I wouldn’t think would be appealing to a toddler, like red curry soup with tofu! We give her everything that we eat basically, and rare is the food that she flat-out refuses to eat. We’re lucky! She’s our tiny little Anthony Bourdain.
Red Curry Tofu Veggie Soup
1 onion, chopped
3 garlic cloves, minced
1 red bell pepper, chopped
2 cups sliced cremini mushrooms
2 cups extra firm tofu, chopped into cubes
1 can diced tomatoes
8 tbsp. (one small jar) red curry paste (I use Thai Kitchen’s brand)
3-4 bird’s eye Thai chilies (you can use more or omit this to vary the spice level)
1 lemon grass stalk
1 cup frozen peas
1 can full-fat coconut milk
4 cups chicken broth
Heat olive oil in soup pot. Add onion and garlic and cook for about 10 minutes, until it starts to soften. Add pepper, mushrooms, and tofu. Cook for another ten minutes, stirring frequently. Add tomatoes and curry paste. Stir well to coat veggies and tofu with paste. Add chilies, coconut milk, lemongrass stalk, peas, and chicken broth. Bring to a light boil, then immediately reduce heat to a simmer. Simmer for 30 minutes or longer, keeping heat on low. Remove lemon grass stalk before serving.
Mmmmm…really tasty and spicy. Gotta love a good curry.
I’m taking a break from teaching right now—taught from 10-12:30, and then I’ll be back up on campus for my 5:30 creative writing class. Still trying to figure this new schedule out, and how to maximize my work time and my time with Lila. Gah! Balance!
Make it a good one!