It is a little chilly out there, but that doesn't bother me at all. Today is a rest day for me, no running! I will not be cross training either. There will be plenty of cuddling with the dogs on the couch instead.True rest days are important to let your body recover and get strong for the next workout. It is difficult for me to remember how important rest days are because I am a busy body. I need to expend all the extra energy I have or I go a little stir crazy! Since I am running ten miles tomorrow and I have trained pretty hard all week, I choose to rest today so I can be strong for my beautiful morning run.
Just because today is a rest day does not mean I am not making sure I eat right. I think it is important to pay special attention to food and water intake before a long run (anything over 90 minutes, for me) so you can run strong. Making sure I stay hydrated all throughout the day and into the evening is pretty easy. I often joke that my Nalgene is my Linus Blanket. I carry it with me wherever I go! The harder part for me is eating right. I am not too concerned though, I made a giant batch of Scott Jurek's Minnesota Winter Chili! His chili recipe is a top favorite of mine! I enjoy it because it is packed with lots of vegetables and beans. It has great balance of carbohydrates and protein to get me ready to run hard! I like to add avocado on top for a little healthy fat. Yum!
I absolutely cannot take credit for this recipe. But I certainly will share it. Enjoy!
Minnesota Winter Chili
Recipe by Scott Jurek (Author of Eat and Run!)
Serves 8-10
2 tablespoons coconut oil or olive oil
2 garlic cloves, minced
1 cup finely chopped onion
8–10 medium mushrooms, finely chopped
1/2 cup finely chopped green bell pepper
1/2 cup finely chopped red bell pepper
1/2 cup finely chopped carrots
1 jalapeño pepper or other hot pepper, seeded and minced (optional)
1 cup frozen corn kernels
1 teaspoon ground cumin
1/2 teaspoon ground coriander
2 tablespoons chili powder, or to taste
2 teaspoons sea salt, or to taste
1/2 teaspoon black pepper
1 28-ounce can diced tomatoes
1 15-ounce can tomato purée
1 15-ounce can kidney beans, drained
1 15-ounce can black beans, drained
1 15-ounce can red beans, drained
2 1/2 cups water
1/2 cup dry bulgur wheat
Hot sauce or cayenne pepper (optional)
1/4 cup minced fresh cilantro, for garnish
Tofutti sour cream, for garnish (optional)
2 garlic cloves, minced
1 cup finely chopped onion
8–10 medium mushrooms, finely chopped
1/2 cup finely chopped green bell pepper
1/2 cup finely chopped red bell pepper
1/2 cup finely chopped carrots
1 jalapeño pepper or other hot pepper, seeded and minced (optional)
1 cup frozen corn kernels
1 teaspoon ground cumin
1/2 teaspoon ground coriander
2 tablespoons chili powder, or to taste
2 teaspoons sea salt, or to taste
1/2 teaspoon black pepper
1 28-ounce can diced tomatoes
1 15-ounce can tomato purée
1 15-ounce can kidney beans, drained
1 15-ounce can black beans, drained
1 15-ounce can red beans, drained
2 1/2 cups water
1/2 cup dry bulgur wheat
Hot sauce or cayenne pepper (optional)
1/4 cup minced fresh cilantro, for garnish
Tofutti sour cream, for garnish (optional)
Add the oil to a large pot. Sauté the vegetables and spices in the oil over medium to medium-low heat for 10 minutes or until tender. Add a few tablespoons of water if the veggies begin sticking to the pot.
Add the remaining ingredients except the cilantro and simmer over medium-low heat, covered, for 30 minutes. Stir and simmer for an additional 20 to 30 minutes until the veggies are cooked through.
Season with salt and, if more spice is desired, hot sauce or cayenne pepper to taste. Serve sprinked with the cilantro.
Tip: Leftover chili freezes well.
"Minnesota Winter Chili" from EAT & RUN: My Unlikely Journey to Ultramarathon Greatnessby Scott Jurek with Steve Friedman. Copyright © 2012 by Scott Jurek. Reprinted by permission of Houghton Mifflin Harcourt Publishing Company. All rights reserved.
No comments:
Post a Comment