Today’s run: Rest day. YT: 86.5 miles. Thought I’d do a month 1 wrap up, seeing this is the last weekday before February. I’m good on mileage for the month, yay, and feeling great! No trouble with injury. I’ve also lost a couple of pounds “by accident” (although of course I’m eating healthy like always, other than wine and a few decadent dinners). But best of all, I’ve been so pleased and surprised that this endeavor that I thought of as so solitary has hooked me into a community of like travelers, here and at DM, who make me glad every day. Thanks for being there you guys! Life is truly a gift.

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Here are the recipes I’ve had on repeat lately. Note that I also added my favorite food bloggers to the sidebar this week.

Chard and Sweet Potato Gratin. LOVE THIS. More carby than I usually make, but delish. It’s elegant comfort food. Though I’ve yet to make it with chard. I’ve done kale and mustard greens.

Green Chicken Pozole

Green Pozole with Chicken. LOVE THIS. So unique! The pureed pumpkin seeds make it special, and it’s super pretty in a bowl with fresh radish, avocado, and cilantro. I use half the hominy called for, and canned tomatillos.

Tempeh with Broccoli.
My own recipe (although I’m sure there are many similar) and my favorite quick weeknight meal these days.

1 block tempeh
1 bag or head of broccoli
1 tsp or so sesame oil

Sauce:

1-2 tblspoon peanut butter
1 tsp honey (optional; to taste)
couple teaspoons hot sauce
couple tablespooons soy
couple tablespooons white wine or rice vinegar
2 tsp (or so) minced ginger
2 cloves garlic or large shallot, chopped.

1. Saute tempeh in a tsp or two of sesame oil with garlic or shallot (careful not to burn!)
2. Make sauce. You may want to double the volumes above the first time and see how much you like.
3. Add broccoli to tempeh pan and drizzle sauce over.
4. Add a little water if needed to keep it from being too dry.
5. Add lid for a superquick steam
6. Open and saute if needed until broccoli is cooked but firm. Should still be bright green!

Enjoy!