Back when I was eight, I really wanted to be a double digit age.
Then when I was 10, I was dying to be a teenager.
And then when that finally happened, I was ready and willing to be 21.
(So much so that I occasionally ignored all rhyme, reason, and New York State laws and pretended that that was the case.)
(I didn’t say that. For the record.)
(Mom. You didn’t read this. Mmm k?)
It’s kind of the opposite for marathon training.
When you’re running eight mile long runs, 13 milers seem beyond the scope of physical possibility.
And 20-milers? As far as my mental capacity goes at the moment, they aren’t real. They are but a mere figment of my imagination. They do.not.ex.ist. Capisce?
This weekend is my first double digit run of this marathon season. (Umm, yeah I break my year up in terms of training seasons…don’t you?).
And there are exactly two things that I need in order to get through it.
The first is my physical therapist. One Dr. Josh Grahlman who is, I maintain, the BEST physical therapist in New York City. I may bitch and moan and tell him he’s torturing me when he digs his elbow into my calf or has me do squats on these freakishly weird vibration machines that make my muscles feel like new after I use them or orders asks me nicely me to roll my IT band for the fifth time that day.
Yup, you heard it here first. Equilibrium Physical Therapy is the place to be on a Friday night (or at least the place to get physical therapy in New York). I mean. That’s where I’ll be.
Good nutrition both before and after a run is critical to feeling good. You are constantly stressing your body out, after all, and so you need to give it good fuel to heal and replenish itself with. Cookies and cakes and brownies are not going to suffice. (As much as I hate to admit it.)
Which leaves me with my other two food groups.
Sweet potatoes and peanut butter. Swoon.
When eaten together, they are the perfect post long run recovery combination.
Bonus fact. They are also perfectly healthy even if the only endurance event you’ve partaken in today is the Real Housewives of New York marathon on Bravo. (Totally legit. At least on my Saturday afternoons.)
When Alexia Foods contacted me about the “Reinvent a Classic” challenge, the fry that immediately popped into my head was a Thai curried peanut butter sweet potato fry.
I was obsessed with it.
But I wouldn’t let myself make it unless I had a good healthy meal to accompany it. A girl cannot live on sweet potato fries alone, after all! (Try as though she might.)
In walked these fritters. Which are nothing short of amazing. If you like Thai curries, that is. I, for one, am quite the fan. And the sauce that goes with them? It’s absolutely my new favorite salad dressing. Hands down.
While I didn’t use this sauce on the sweet potato fries, the sauce I did use isn’t quite perfect yet. I just need the curry and ginger flavors to come out a teensy bit more. So the recipe will eventually be posted…just not yet. In the meantime, you guys should definitely try the fries tossed with this peanut sauce! I’m sure it will be delicious.
And if you’re looking for even more french fry inspiration, be sure to check out the Alexia Foods facebook page!
Thai Curried Zucchini Fritters
Serves 4, adapted from Closet Cooking
2 lb zucchini, grated and squeezed to drain out as much liquid as possible
1/2-1 cup flour
2 tbsp red curry paste
1 scallion, chopped
1 handful cilantro, chopped
1 birds eye chili, chopped
1 tbs fish sauce or soy sauce
1 tbsp lime juice
1. Mix the zucchini, flour, egg, curry paste, green onion, cilantro, chili, fish/soy sauce, and lime juice in a bowl. Add enough flour so that the mix is about the consistency of pancake batter.
2. Spray a non-stick pan with cooking spray over medium heat. Using a 1/4 cup, pour the batter into the pan. Cook until golden brown on both sides, about 3-4 minutes per side. Serve with spicy peanut sauce and with a salad made of CSA romaine lettuce, diced mango and diced red, yellow, and orange bell peppers.
Thai Spicy Peanut Sauce
Makes enough for about 8 servings of fritters and salad, adapted from Closet Cooking
1 tbsp peanut oil
1 tbsp thai red curry paste
1/4 cup light coconut milk
1/4 cup veggie broth
3 tbsp fish sauce or 2 tbsp soy sauce
2 tbsp lime juice
2 tbsp brown sugar
1 tbsp sriracha
2 tbsp peanut butter
Heat the oil in a pan. Add the curry paste and saute until fragrant. Add everything else and simmer until thickened.
*I am being financially compensated for my services in the “Reinvent a Classic” campaign by Alexia Foods.