Last night, the Mini-Marathon Training Program had us scheduled to run 7 miles.
I wasn’t nervous about the mileage. I was actually quite excited to be getting closer to those runs with miles in the double digits, but I was nervous about the weather. When I left work, it was 34 degrees outside and snowing big, fat snowflakes. Although we had run in cooler conditions, we had not yet run while it was snowing the entire time.
Despite my concerns, I met with the 10:30 min/mile pace group to fill in for one of their regular running leaders and we were on our way. We did a great job of sticking with the 10:30 pace and finished strong!
Although I felt great after the run, as soon as I walked in the door at home I was freezing and a little bit hungry. Luckily, I had something to remedy BOTH of my issues.
Creamy curry spinach and tofu.
I made this meal in the crockpot on Sunday afternoon because I knew how busy my week was going to be. Boy, was I thankful that I had this healthy, balanced, body-warming meal already prepared and ready to go in the fridge!
All that I had to do was put some in a bowl, pop it in the microwave, and eat it. I loved that the curry flavors truly warmed me from head to toe and satisfied my post-run hunger.
Yields: 4 Servings
Cook Time: 4 hours in the crockpot
In the crockpot, combine vegetable broth, curry paste, soy sauce, ginger, garlic, bell pepper, coconut milk, and tofu. Allow this to cook on low for 4 hours. After 4 hours of cooking, add in the lime juice and the spinach and cook for another 15-20 minutes to allow the flavors to meld together.
After everything is cooked, you can serve this dish immediately over cooked quinoa or brown rice, or you can store it in tupperware in the fridge for a quick and easy dinner option for later in the week!