Waking up on my own and running on my own watch on a weekday morning is a luxury I’m not sure how I’ve ever lived with out.
I hadn’t expected to run very far on Monday morning. After all, just 24 hours earlier I had logged my longest run since mid-September and figured that my body would be in need of just a few short recovery miles. But as I bolted out the gate, I felt great — so much so that I had to remind myself to slow down. Woahh there, Stacy. You’ve got plenty of avenues and city blocks to go.
My goal on Monday morning was to complete a short three-mile run, but as I pushed north on 1st Avenue, I couldn’t help but want more. By the time I got to 72nd Street, where I’d otherwise have turned around, I instead veered to the west, crossing over Lexington Avenue and several more blocks until I found myself in Central Park.
Hello, old friend.
As I mentioned yesterday, I’m in a transitioning phase of my life. Central Park’s autumn aesthetics were a breath of fresh air, providing the perfect escape if only for the morning.
Six miles later, I strolled back into my apartment feeling confident and strong. Between Sunday’s more-than-eight-miler and Monday’s six, and the fact that I’ve been incredibly mindful of my nutritional intake lately (incorporating vitamin b12 and cooking up delicious veggie and brown rice stir fries), I’m thinking that there may be a chance that I fight off the winter
five 15 this year after all. And if nothing else, although certain parts of my life feel unstable right now, at least I can say that I have control over my body and mind.
Craving a hearty, asian-inspired stir fry that’s good for the heart, soul and running legs? Say no more. Your wish is my command.
Runner’s Spicy Veggie Stir Fry
I’ve been cooking up stir fries since I was a little girl, when I saw both my brothers whipping up teriyaki chicken, veggie and noodle dishes on the stove. It was one of the easiest dishes for me to continue making when I went to college, while I was in Prague (mind you, all I was given was a hot plate in the Czech Republic), and even today. Of course, I no longer use the chicken; veggies only.
What you need:
1 green pepper
1/2 orange pepper
5 medium size shiitake mushrooms
1/2 broccoli stalk
1 can pre-cut baby corn
1 can pre-sliced water-chestnuts
Less-sodium soy sauce
Teriyaki marinade of choice
What to do:
1. First things first: Boil a pot of water and start cooking your brown rice. Brown rice can take as long as 45 minutes to soften up, so it’s best to get going before cooking the veggies.
2. Chop up your shallots and mushrooms to size as you heat a wok on the stove. Coat the wok in cooking spray. Once the pan is hot (test this by dropping a bit of water into the pan; if it sizzles, you’re good to go), throw in your onions and mushrooms.
3. While this cooks, chop up your green and half an orange pepper as well as your broccoli. Use this time to open up your cans and drain the water out.
4. When the water cooks out of the onions and mushrooms, and they begin to stick, add a splash of red wine from the bottle — or the glass you’re drinking from.
5. Add your peppers once the wine cooks off. Splash a little soy sauce over this.
6. While the peppers are still crispy, add in your broccoli and your canned veggies. Remember, the canned veggies are already cooked, so there’s no need for these to marinate for too long.
7. Once all of your vegetables are in the wok, add a good amount of teriyaki marinade, a few splashes of soy sauce, one spoonful of dijon mustard, and Sriracha to taste. Sprinkle about a teaspoon of garlic powder, and add your sesame seeds. Bring to low heat, and allow the vegetable stir fry to simmer until your brown rice is ready.
8. To serve, create a small boat out of your brown rice, and place your veggies and sauce in the middle.
- What are your favorite ingredients when cooking up a stir fry?
- What is your all-time favorite time of day to run?
- How do you ward off the “winter 15”?