After an easy week, with one 4-mile let’s-see-how-this-goes run and a little bit of cross training, it was time to test the legs. I took them out for our usual 8-mile route; a little hilly, not a simple out-n-back, and usually something I run at a speedy pace as I’m entertained by sight-seeing, trail-running and people-dodging.
To give my muscles a little break, I omitted the Iwo Jima hill and stayed on the Mt Vernon Trail (along the Potomac River) instead. This also meant I didn’t have to play games with Stop-lights and Pedestrians in Arlington. Win – win! But it did add an uphill ramp to get off the trail and up to Key Bridge. Oof. Lose-lose….
Either way, I made it! It may have been a little faster than I planned (shocker), but the legs do their thing! Most of the time it’s their run and I’m just tagging along…
8:40 – 8:09 – 8:04 – 8:04 – 8:01 (.85)
8:26 (UP -0.15) – 8:23 – 8:06 – 8:27 (cool-down)
First post-mara Long(ish) run = DONE. I’m back!
*******
Alright, on to the good stuff! I haven’t chirped about food on here in quite some time; yes, I’m still cooking and we’re still learning from the Grocery Challenge . There’s some sense of satisfaction and reward that comes with thinking of a “new” meal, using up pantry items, and creating something healthy & cheap at the same time! All. Good. Things.
Before I get into the kitchen, I’ll share a little treat with you – this came from Lacey, Monday after my Marathon. THANK YOU, Lace – that was so thoughtful!
YES, those are {Double} Chocolate-Covered Bananas.
These were SO good, and did not last long… 
Now, I welcome you into my kitchen for one of my Favorite meals – CHILI.
You absolutely can Not go wrong with chili – you are free to be as creative as you want with veggies, meats, spices, etc. Yesterday it was rainy afternooon/evening and it was spent buying/building/moving furniture. I wanted to cook with my Polenta (a first-time-buy for me!) and did a little research. There are many, many options (good thing I still have most of the tube left!), but when I see “Chili” – that’s it. I’m IN.
Heather’s Veggie Polenta Chili
1/2 cup Polenta*
1/2 can TJ’s Cuban-Style Black beans
1/2 can Diced tomatoes
1/2 cup Tomato Soup
1/4 cup yellow onion, diced
1/4 cup Chunky Salsa
Seasonings: Cumin, Ground Red Pepper, Black Pepper
2 Whole-wheat tortillas
Serves: 2 Prep Time: ~10 min Total Cook Time: ~25 min
Combine beans, tomatoes (drained), tomato soup and salsa in a sauce pan and bring to a boil (while stirring). Add onions, and seasonings and continue to let simmer while you slowly stir in the polenta (small chunks at a time – it stays in clumps, keep stirring to even it out).
We added a Whole-wheat tortilla for dipping and enjoying. Other “side” choices – cornbread (another fave!), tortilla chips, or saltine crackers. Improvise!
Other tasty vegetable add-ins: frozen corn, diced green/red/yellow peppers, and/or diced celery.
*As mentioned, I’ve never cooked or baked with Polenta before. This basically added flavor and great texture. The chili was much thicker and Delicious.
******
Update: What is Polenta?!
Lacey asked - good question!
Web Defnition : a thick mush made of cornmeal boiled in stock or water. For the “history of”, Wikipedia goes more in depth. It’s a popular dish in both Italian and European cuisine; I like it’s versatility – recipe suggestions ranged from mini-pizzas to rice/pasta subsitutes to soups. It’s lighter than cornbread, and often accompanies grilled meats.
After an easy week, with one 4-mile let’s-see-how-this-goes run and a little bit of cross training, it was time to test the legs. I took them out for our usual 8-mile route; a little hilly, not a simple out-n-back, and usually something I run at a speedy pace as I’m entertained by sight-seeing, trail-running and people-dodging.
To give my muscles a little break, I omitted the Iwo Jima hill and stayed on the Mt Vernon Trail (along the Potomac River) instead. This also meant I didn’t have to play games with Stop-lights and Pedestrians in Arlington. Win – win! But it did add an uphill ramp to get off the trail and up to Key Bridge. Oof. Lose-lose….
Either way, I made it! It may have been a little faster than I planned (shocker), but the legs do their thing! Most of the time it’s their run and I’m just tagging along…
8:40 – 8:09 – 8:04 – 8:04 – 8:01 (.85)
8:26 (UP -0.15) – 8:23 – 8:06 – 8:27 (cool-down)
First post-mara Long(ish) run = DONE. I’m back!
*******
Alright, on to the good stuff! I haven’t chirped about food on here in quite some time; yes, I’m still cooking and we’re still learning from the Grocery Challenge . There’s some sense of satisfaction and reward that comes with thinking of a “new” meal, using up pantry items, and creating something healthy & cheap at the same time! All. Good. Things.
Before I get into the kitchen, I’ll share a little treat with you – this came from Lacey, Monday after my Marathon. THANK YOU, Lace – that was so thoughtful!
YES, those are {Double} Chocolate-Covered Bananas.
These were SO good, and did not last long…
Now, I welcome you into my kitchen for one of my Favorite meals – CHILI.
You absolutely can Not go wrong with chili – you are free to be as creative as you want with veggies, meats, spices, etc. Yesterday it was rainy afternooon/evening and it was spent buying/building/moving furniture. I wanted to cook with my Polenta (a first-time-buy for me!) and did a little research. There are many, many options (good thing I still have most of the tube left!), but when I see “Chili” – that’s it. I’m IN.
Heather’s Veggie Polenta Chili
1/2 cup Polenta*
1/2 can TJ’s Cuban-Style Black beans
1/2 can Diced tomatoes
1/2 cup Tomato Soup
1/4 cup yellow onion, diced
1/4 cup Chunky Salsa
Seasonings: Cumin, Ground Red Pepper, Black Pepper
2 Whole-wheat tortillas
Serves: 2 Prep Time: ~10 min Total Cook Time: ~25 min
Combine beans, tomatoes (drained), tomato soup and salsa in a sauce pan and bring to a boil (while stirring). Add onions, and seasonings and continue to let simmer while you slowly stir in the polenta (small chunks at a time – it stays in clumps, keep stirring to even it out).
We added a Whole-wheat tortilla for dipping and enjoying. Other “side” choices – cornbread (another fave!), tortilla chips, or saltine crackers. Improvise!
Other tasty vegetable add-ins: frozen corn, diced green/red/yellow peppers, and/or diced celery.
*As mentioned, I’ve never cooked or baked with Polenta before. This basically added flavor and great texture. The chili was much thicker and Delicious.
******
Update: What is Polenta?!
Lacey asked - good question!
Web Defnition : a thick mush made of cornmeal boiled in stock or water. For the “history of”, Wikipedia goes more in depth. It’s a popular dish in both Italian and European cuisine; I like it’s versatility – recipe suggestions ranged from mini-pizzas to rice/pasta subsitutes to soups. It’s lighter than cornbread, and often accompanies grilled meats.