Hope you’re having a great weekend! It’s been a special weekend here, as I turned a year older yesterday.
My husband does a great job with thoughtful gifts… and always makes homemade cards, which are my favorite. It was a really nice day- a great 20 miler with friends, a family lunch and special dessert, naps, and a fun block party/ potluck last night in our new neighborhood.
Yesterday was my first 20 miler. I had more rest days this week than planned, but I’ll explain more about what’s been going on soon. This week I should be back on track!
Monday: Local 5k (7.5 total miles)
Tuesday: Unplanned day off
Wednesday: 8.25 with some tempo miles, legs were still tired! (7:50 ave)
Thursday: 5 miles easy (9:05 ave), plus short arms and core circuit
Saturday: 20 hilly miles (8:42 ave), with the final 3 at goal marathon pace- 7:43, 7:37, 7:36
I really enjoyed meeting the Saturday group for the long run, even if they did take me up and down every hill imaginable.
Sunday: Spring rolls and leftovers
Monday: Split pea soup (in the crock pot)
Tuesday: Fish tacos
Wednesday: Pesto spaghetti squash with chicken
Thursday: Marinated tofu, roasted veggies and barley
Friday: Leftovers or pizza
For lunch this week, I made spring rolls as one final summer treat before the cool weather and more cooked foods take over.
They do take some time to assemble, but they keep well in the refrigerator for a few days and are one of my favorite sides for a light lunches, dipped in a peanut sauce.
Fresh Spring Rolls (print)
- 12 rice paper wrappers
- 2 ounces cellophane noodles
- 3 c. shredded cabbage
- 2 garlic cloves
- 2 carrots, in slivers from vegetable peeler
- 1/2 c. fresh bean sprouts
- 1 package tofu, pressed and drained, and sliced into matchsticks (optional)
- 1/2 c. sliced fresh basil (or cilantro, or both)
- juice of one lime
- dash of salt
Soak the rice noodles in hot water for 20-30 minutes to soften while you prep the ingredients.
Combine remaining ingredients in a large bowl. (Note: I often saute the cabbage and garlic slightly as my stomach doesn’t handle raw cabbage well).
Drain noodles, cut them into smaller pieces and add them to the vegetable mixture.
Fill a wide, shallow bowl with warm water and slip one rice paper in at at time, for about 20 seconds or until soft enough to work with. Lay rice-veggie mixture on one end of the wrapper, and roll it over, then fold in the sides and finish rolling to make a tight roll. Place on a platter and continue wrapping all the rolls until your mixture is used up. Eat with peanut sauce. You can also place the spring roll inside a large lettuce leaf to keep it contained.
For peanut sauce: I combine 3 Tbsp peanut butter, 2 tbsp red wine vinegar, and 1 tsp soy sauce. You could also add hot sauce, lime juice, fresh herbs and/or a dash of sugar.
Do you have any special birthday traditions? Have you ever made spring rolls?