Happy Saturday everyone! Even though it’s rainy out, I’m feeling pretty chipper because I met my friend for tea this morning, I got in a good run, and I finally got to shower for the first time in 3 days!
My exams not only got in the way of my hygiene schedule, but they also got in the way of my posting schedule too. I’m still catching up from Tuesday when I made a tempeh Bolognese for dinner.
Usually I like to find recipes to follow, but lately I’ve been trying out my own creations in the kitchen. One of my most recent recipe creations was this tempeh bolognese, which is a vegan twist on the classic meat sauce. It was delicious!
- 1.5 tbsp olive oil
- 1 block of tempeh (250 g)
- 1 yellow onion, diced
- 1 sweet green pepper, diced
- 1 small zucchini, diced
- 12-15 mushrooms, chopped
- 2 cloves of garlic, minced
- 1.5 cans (28 fl. oz each) of whole tomatoes
- 1.5 tsp oregano
- 1.5 tsp basil
- Salt and pepper
- A few handfuls of fresh basil leaves, chopped
- Heat up the olive oil in a large pot and then add the onions and saute over low heat.
- Lightly grind the tempeh in a large food processor to break it into chunks, then brown it in a pot with the onions.
- Add the green pepper and zucchini, and cook until they soften, then add the mushrooms and garlic and cook until the mushrooms soften. Make sure not to burn the garlic!
- Then process the cans of tomatoes in a food processor until chunky, and add to the pot along with spices, salt and pepper. Let simmer to thicken,
- Add fresh basil at the end of cooking, then serve the sauce over your favourite pasta noodle.
This was a perfect meal for my run the next day. Pasta is my number one favourite running food! Oatmeal makes a close second, so I had it for my pre-run breakfast in an almost empty soy nut butter jar. That’s the second jar of nut butter I’ve polished off this month!
In the jar is banana oatmeal made with chia seeds, almond milk, and cinnamon. It almost all didn’t fit, so I had to have my toppings of granola and berries on the side!
I was feeling in the mood for an easier run, so I took it at a comfortable pace and took a few walking breaks. So I was really surprised when I looked down at my watch at the end and saw that I had still done 3 miles in less than 30 minutes!
That’s my pace on the treadmill without any walking breaks. I can’t believe how much faster I am outside!
I don’t like to have bulky salads too close before a run so I love having them after. Preferably with lots of veggies, some sort of protein (like this Yves veggie burger), and some toast on the side!
Funny story about this meal: as I was taking these pictures, my neighbour (who can see right into the window) saw me, stared for a second, and then shut his curtains. Awkward! I’m sure he’s seen me taking pictures before and probably thinks I’m a major nut! He’s probably right.
Favourite pre-run meals?
Any awkward stories about being a food blogger?