Vegetable Lasagna

I made this recipe a couple weeks ago and it was almost a good as the veg lasagna I had in Lake Placid, NY last month.

Ingredients:

2 medium zucchini (about a 1lb 1/2) cut length wise down the center and then into 1/4 slices.

1Tbs olive oil, plus more for roasting zucchini

Salt and black pepper

12oz of lasagna noodles

2lbs firm tofu, drained and mashed

1 8oz package of shredded mozzarella cheese

1 8oz package of shredded Parmesan cheese

1 1/2 tsp dried basil

1/2tsp dried oregano

2 cups chopped white mushrooms

1 (10 oz) bag frozen chopped spinach, thawed and squeezed dry

4 cups marinara sauce **see note at bottom of post**

Directions:

1) Preheat the oven to 425F. Lightly oil a baking sheet and arrange the zucchini slices on it in a single layer. Drizzle the zucchini with a little oil and season with salt and pepper to taste. Roast the zucchini until tender about 10 minutes. Set aside to cool. Reduce the oven temperature to 350F

2) Place the noodles in a 9x13 inch baking dish and pour on enough boiling salted water to cover. Set aside

3) In a large bowl, combine the tofu, mozzarella and 3/4 of the Parmesan cheese. Mash well to combine. Add the basil, oregano, 1tsp of salt, and 1/2tsp pepper. Mix well to combine. Taste and adjust the seasonings, adding a pinch more salt if necessary.

4) In a large skillet, heat the oil over medium heat. Add the mushrooms and cook until they release their liquid, 3 - 4 minutes. Add the spinach and season with salt to taste. Cook until liquid is absorbed set aside

5) Drain and blot noodles. Spread a layer of the marinara sauce in bottom of 9x13 baking dish. Place 4 noodles on top of sauce, slightly overlapping. Spread 1 1/4 cup tofu mixture over noodles in thin layer. Spread a layer of the zucchini slices on top of the noodles and top with half the spinach mushroom mixture.

6) Repeat layering with the sauce, noodles, tofu mixture, zucchini slices, and spinach mixture, ending with sauce topped with remaining Parmesan cheese.

7) Cover with foil and bake 45 min.

**Marinara Sauce**
You can use the premade store bought sauce be here is a great way to make your own

2Tbs olive oil

1 medium yellow onion, finely chopped

3 garlic cloves, minced

2 Tbs dried marjoram

1tsp dried basil

2 (28 oz) cans crushed tomatoes

1tsp sugar

3/4 tsp salt

1/4tsp black pepper

1) In a large saucepan, heat the oil over medium heat. Add the onion, cover, and cook until soft, about 8 minutes. Add the garlic and cook for 30 seconds. Stir in marjoram and basil and cook about 2 minutes. Stir in tomatoes and sugar and bring to a boil.

2) Reduce the heat to low, season with salt and pepper, and simmer until thickened, stirring occasionally, about 30 minutes.

Makes about 7 cups. Store additional sauce in fridge for a few days or freezer for 3 - 4 weeks

Feel the Burn?

Well it's been over a month since I posted last. Been feeling a little burned out on the running, not to mention the blazing temps we've been dealing with this summer. I've also been trying to get use to my new work schedule that I really don't like. I have been getting out and doing my long runs on the weekends, though I've had to cut a few short due to heat/humidity or schedule conflict. Unfortunately I haven't been getting my shorter runs in like I should. I might do one tempo run a week if I'm lucky. Starting next week I'm planning on volunteering with the Fitton Y's running club, which should help get me back on pace some.

I've also been struggling with the whole eating "healthy" thing lately. I'll be doing really well for about a week then I loose focus for about 3-4 days eating meat, junk food, and other garbage I don't need. I'm wanting to take the next step up from vegetarian to vegan but have to get refocused on the basics before I proceed or I'll end up back where I started.

My question for you today is what do you do to prevent burn out or how do you get rid of that feeling?

Portobello Mushroom Burgers

I've been very leery about trying the whole substituting mushroom for beef idea but after trying this burger I'll never make another beef or "veggie burger" again.



Ingredients


4 portobello mushroom caps
1/4 cup balsamic vinegar
2 tablespoons olive oil
1 teaspoon dried basil
1 teaspoon dried oregano
1 tablespoon minced garlic
salt and pepper to taste
4 (1 ounce) slices provolone cheese

Tomato slices

baby spinach leaves



Directions


Place the mushroom caps, smooth side up, in a shallow dish. In a small bowl, whisk together vinegar, oil, basil, oregano, garlic, salt, and pepper. Pour over the mushrooms. Let stand at room temperature for 15 minutes or so, turning twice.


Preheat grill for medium-high heat.


Brush grate with oil. Place mushrooms on the grill, reserving marinade for basting. Grill for 5 to 8 minutes on each side, or until tender. Brush with marinade frequently. Top with cheese during the last 2 minutes of grilling.



Top with tomato and spinach

Zucchini, Corn, and Potato Tacos

Made this last night. Very filling and tasted great. I also used the left over filling as a breakfast side dish this morning.

Ingredients:

1 Medium Potato, cut into 1/2 inch cubes (1cup)
2 Medium Carrots, chopped
12 Taco shells
1Tbs olive oil
1/2 cup chopped onion
1 clove garlic, minced
1 small zucchini, cut into thin bite sized strips
1 cup cut fresh corn or frozen whole kernel corn
1Tbs chili powder
1/2 tsp salt
1/8 tsp black pepper
8oz firm tofu cut into 1/2 inch cubes
1 cup shredded cheddar and/or Monterey Jack cheese
2 Tomatoes chopped
taco sauce

Directions:

1. In a covered medium saucepan cook the potato and carrots in a small amount of boiling water for 7-8 minutes or until tender; drain and set aside. If desired, heat taco shells according to package

2. Meanwhile, in a large skillet heat oil over medium-high heat. Add onion and garlic; cook and stir for 2 minutes. Add zucchini and corn; cook and stir for 3 minutes. Add chili powder, salt, and pepper; cook and stir for 1 minute more. Gently stir in the potato mixture and tofu; heat through.

3. To serve, fill the shells with vegetable mixture. Top with tomato, taco sauce and cheese

Long Run Training for Stone Steps 50K

Ok Peeps, I finally sat down and scheduled my long runs leading up to the 50K. Most of them are on Sunday mornings due to work on Saturdays. They can be adjusted to Fridays or Mondays if given enough notice. I know most of you will not be doing some of the higher mileage but if interested we could start or finish a run together. Here is what I'm looking at

Sun 7/11 13miles

Sun 7/18 Vacation

Sun 7/25 Vac

Sun 8/1 16miles

Sun 8/8 18m

Sun 8/15 20m

Sun 8/22 10m

Sun 8/29 22m

Sun 9/5 Cheetah Run 5k

Mon 9/6 26m

Sun 9/12 17m

Sun 9/19 24m

Sun 9/26 State to State Half

Sat 10/2 Reggae Run 5k

Mon 10/4 26m

Sun 10/10 20m

Sun 10/17 15m or C-Bus Half

Sun 10/24 STONE STEPS 50K

I will also be doing shorter runs throughout the week some morning some around 11pm

Roasted Chickpeas

Ok, so I've been M.I.A. for a few weeks due to 1) slacking on my training and 2) lack of internet. Here is a really short and easy recipe. These roasted chickpeas "Chickers" are a great protien packed snack to grab on the go.

Preheat oven 400degrees.

Drain and rinse one can of chickpeas and coat with 2tbs of olive oil. Place beans in a large baking dish and sprinkle with salt. Roast for 20 minutes or until golden brown. Eat at room temp.

"Top results are reached only through pain. But eventually you like this pain. You'll find the more difficulties you have on the way, the more you will enjoy your success." Juha Vaatainen

Apple Oatmeal Cookies II (AKA “Muffin Cookies”)

Here is a cookie recipe from one of my favorite people in the world Kim B. Everybody loves these things. If you're not paying attention you'll end up eating a good 1/2dozen or more without even knowing it.

INGREDIENTS (Nutrition)
1/4 cup oil
¼ cup apple sauce
1/2 cup honey
1 egg
1 teaspoon vanilla extract
3/4 cup stone ground whole wheat flour
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1 1/2 cups quick-cooking oats
2 small apples, cored and chopped

DIRECTIONS
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
In a large bowl, cream together the margarine, honey, egg and vanilla until smooth. Combine the whole wheat flour, baking soda and cinnamon; stir into the creamed mixture. Mix in oats and apple. Drop by teaspoonfuls onto the prepared cookie sheets.
Bake for 15-20 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Shitake-Stuffed Sesame Potatoes

Asian flavors abound in these rich and satisfying stuffed potatoes. Although they make a terrific side dish with a terriyaki or hoisin-sauced entree, they also are substantial enough to be enjoyed as the main event of a meal.

Ingredients:

4 large baking potatoes, well scrubbed
1Tbs peanut oil
8oz fresh shitake mushrooms
stems removed and caps chopped
1Tbs tamari or other soy sauce
4oz soft silken tofu, drained and mashed
salt and pepper

Directions:

1. Preheat the oven to 400 degrees F. Prick the potatoes with a fork and bake until soft, about 1 hour. Remove from oven.
2. Heat the peanut oil in a large skillet over medium heat. Add the mushrooms and cook, stirring, until the mushrooms are tender and the liquid evaporates, about 5 minutes. Stir in the tamari and set aside
3. When the potatoes are cool enough to handle, cut in half lengthwise and, leaving the shells intact, carefully scoop out the flesh into a large bowl. Add the tofu, sesame oil, and salt and pepper to taste and mash until well combined. Add the mushroom mixture and mix well. Spoon the stuffing into the potato shells and arrange in a lightly oiled baking pan. Bake until hot, 15 to 20 minutes. serve hot.

serves 4

I'm Back/Whole Wheat Gnocchi with Mushroom Sauce

Ok, so it's been a couple weeks since I posted. Had a nice relaxing week after the Flying Pig. Spent the following week out in Washington and Oregon. Didn't get as much running in out there as I had hoped to do, but had a great time. Spent a day in Seattle, went to Astoria Oregon (Goonies) and Long Beach Peninsula. My dad and I also did a couple day hikes one to Ape cave which was formed by St Helen's lava flows and we did a 12 miler to Tunnel Falls.

Pike Place Market

Tunnel Falls

I was planing on doing my first ultra on November 6th. It's a 30 mile road race and I turn 30 the following day. The more I've thought about it though I would prefer my first ultra to be a trail race so I'm doing a 50k on October 24. Can't wait to see how my body responds to the training for this. I will also be doing my annual State to State Half in September and a few 5 and 10k's along the way. Guess I had better start hitting the pavement on a regular basis again here soon.

Ok, now it's time for the good stuff.....Food

INGREDIENTS:

16oz Whole wheat Gnocchi

2Tbs butter

2Tbs Extra Virgin olive oil

12oz fresh mushrooms, stemmed, sliced (Porcini, Portobello, and,or Shitake)

1/2 cup diced shallots

1 3/4 cups chicken stock

1Tbs chopped fresh sage

1/3 cup grated Parmesan cheese

DIRECTIONS:

Bring water to a boil in a 4qrt pot add gnocchi and cook for 3-4 minutes or until gnocchi float to the top. Drain in colander. Cook butter and olive oil in heavy large skillet over medium heat until butter begins to brown, about 2 minutes. Add mushrooms and shallots and saute until golden brown, about 10 minutes. Add stock and sage; simmer until liquid is slightly reduced, about 8 minutes. Season to taste with salt and pepper. Add hot gnocchi to sauce in skillet and toss to coat. Serve with cheese sprinkled on top