Today is officially day #3 of being completely gluten
free. I want to say my hands are feeling
better, but it might all be in my head, we shall see.
I planned on hitting the poo after yoga today, but I decided
against it after I realized how good my body felt after class. On Wednesdays an amazing lady named Beth
teaches a therapeutic yoga class. This
was my second time attending and the class was pretty full today, Beth decided
it was because of New Years. We really
worked on our back and hips. My back enjoyed all the stretching, but my hips
aren’t to happy with me right now.
Dinner tonight was straight out of the 125 Gluten-Free Vegetarian
Recipes cookbook again. I have to say, after three recipes, this cookbook is
not one to follow to a T, but it definitely gives excellent direction!
Soba
Noodles with Peanut-Ginger Sauce
Peanut-Ginger Sauce
½ c natural creamy peanut butter
5 tsp seasoned rice vinegar
1 tbs agave nectar or honey
1 tbs minced fresh ground ginger, or 1 ½ tbs ground ginger
1 tbs gluten-free soy sauce
1 tsp ground coriander
1 large garlic clove, minced
2 tbs hot water
Soba Noodles
6 oz 100% buckwheat soba noodles
1 red bell pepper, seeded, cut in 1/8-in vertical slices
1 large carrot, peeled, cut in 1/8-in
diagonal slices
1 English cucumber, unpeeled and chopped
½ c chopped fresh cilantro, divided
¼ c chopped peanuts, for garnish
1.
In a blender, combine the peanut butter, rice
vinegar, agave nectar, ginger, soy sauce, coriander, garlic, red pepper flakes,
and hot water. Process the sauce until
very smooth. Set aside.
2.
Cook the noodles according to package
directions, stirring occasionally to prevent sticking, until done, about 8 to
10 minutes. Drain the noodles, rinse
with hot water, and place in large serving bowl.
3.
Toss the noodles with the sauce until well
coated. Add the red bell pepper, carrot, cucumber, and half of the cilantro,
toss again. Serve immediately, garnish with
the peanuts and remaining cilantro.
Calories 455 * Fat 21g * Protein 19g * Carbs 52 g * Cholesterol 0 mg * Sodium 720 mg * Fiber
6g
I
have to say this recipe needs the most amount of work. First off, buckwheat soba noodles are
expensive and YUCK! I think the sauce
could be a bit more liquidly, not as much peanut butter? Add some extra water?
Something. I am not sure the soy sauce
is really needed. I think next time this ends up on the menu, we will start off
with a bed of lettuce, use rice noodles instead of the buckwheat noodles, and
drizzle the sauce on top instead of
coating all the noodles as heavily. Oh!
I don’t waste my money on English cucumbers and I don’t see the point in
spending the money for red peppers when green peppers taste just fine. It was a
yummy dinner, just needs a smidge of alterations.
Stretching is not really the question, the question is
really to stretch before the run or after the run. Due to my various medical conditions I have
to be exceptionally careful in my training or I will end up stuck in bed for a
month! On Monday I figured I would get a
few miles in on the treadmill since I was so short last week. Within the first mile my calves and my back
were KILLING me. I paused the treadmill
to try to stretch but it didn’t really do any good. I managed to get a whole 1.7 miles in before
I had to call it quits. Tuesday, I put
on a pair of compression socks and hit the dreamill again. This time I spent a few minutes of warm-up
stretching, more than 3 ½ miles later I was finishing up my time feeling
great! I did the same thing today for my
“easy” run and had an incredible run!!!
I figure as long as the warm-up stretching makes my run great I will
keep doing it. I do always warm-up, but
I think I need the warm-up stretching.
