Crazy things are afoot this week.
This morning, I ate peanut butter and jelly for breakfast and didn’t taste test the entire jar in the process. Strange. And unusual.
Yesterday afternoon, I told myself I only had to run 4 miles. And then I actually only ran. 4. Miles.
Last night, I shook my life and schedule up and went on an impromptu date. For a neurotic control freak like myself who has every minute of every day planned…
…this was an exercise in living. I like living. I should do it more often.
And on Sunday, I’ll be hitting the streets of NYC, weaving my way through Central Park and then Times Square, all the way down to the financial district. 13.1 miles. All before 10AM. (Hopefully.)
Like I said. Crazy things.
I blame it on the tapering. It gives me all this pent up energy that I’m not supposed to be using to lift weights or run double digit miles. And so obviously I have to expend it in other ways…
…and well. There is more than one way to get a cardiovascular workout in, after all.
Like, you know…
…curry making. And then curry eating. Those are two of my favorite workout alternatives. The heat of the curry gets your adrenaline pumping and your heart racing, but then the sweet notes of the coconut milk and sweet potatoes bring it back down. It’s like interval training. But for the soul.
And will it make me faster on half marathon day? Well. That has yet to be determined. But I’m definitely excited to find out.
PS – if any of YOU guys want to follow my progress on Sunday, you can sign up to have updates sent to your phone! Just click here and enter in my name (Joanne Bruno). I think it costs 99 cents to have the text messages sent to you but you can also track me online in real time, for free.
Golden Thai Curry with Green Beans
Serves 4, adapted from Vegetarian Times March 2012
- 1 lb sweet potatoes, cubed
- 3 medium carrots, cut into half moons
- 1/2 lb green beans, cut into 1-inch pieces
- 1 tbsp coconut oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 1/2 tbsp penang or yellow curry paste
- 1 tbsp peanut butter
- 1 13.5 oz can light coconut milk
- 1 tsp sugar
- 1 red bell pepper, diced
- 2 tbsp thinly sliced basil leaves
- Bring a large pot of salted water to a boil. Cook the potatoes for 7 minutes, then remove with a slotted spoon. Add carrots, cook 10 minutes, and remove with a slotted spoon. Add green beans and cook 5 minutes, remove with a slotted spoon. Set aside all vegetables.
- Heat oil in pot over medium heat. Add onion and cook 7 minutes, or until starting to brown. Stir in garlic, curry paste and peanut butter. Cook 1 minute. Add coconut milk, 1/2 cup water, and sugar. Bring mixture to a simmer. Stir in potatoes, carrots and bell pepper. Simmer 10 minutes. Add green beans and basil, and cook 2 minutes more.