I guess my speed work yesterday really took more out of me than I realized. I did two miles on the treadmill today and it took a lot of effort to make myself run the entire time. I wasn’t running fast, but it was still hard. I guess I should take a day off after speedwork, perhaps? After my run, I did some weights. I’m still on Stage 1 of the New Rules of Lifting. I feel like I’ve been on Stage 1 forever! I still have four more workouts before I can move to Stage 2.
I wanted something quick and easy for dinner so I made up a recipe based on something that I’d previously made.
Tahini Couscous with Mushrooms, Onions and Chickpeas
(adapted from this recipe)
1.3 cups whole wheat toasted Israeli couscous
1.75 cups water
1/2 tbsp coconut oil
1/2 tsp garlic powder
1 can chickpeas, rinsed and drained
1/2 red onion, chopped
6 oz baby bella mushrooms, sliced
2 tbsp tahini
1.5 tbsp lemon juice
1/2 tsp creole spice
salt and pepper to taste
1. Put couscous, water and garlic powder into rice cooker. You could also do this on the stove.
2. While couscous is cooking, heat oil in large skillet over medium heat. Add onions, mushrooms and creole seasoning. Cook for about 7 minutes, until veggies are soft.
3. Mix couscous with veggies and chickpeas. Add tahini, lemon juice and salt and pepper.
I liked this, but it definitely has a strong tahini taste so keep that in mind if you make it. It does need a lot of salt. I didn’t measure how much I put.
Tomorrow is Friday! Any fun plans for the weekend?