Blog :: Ramblings of a health nut

(Runner's) High

Posted on 16 Nov 2012 by maisha (posted in: blogs)

I haven't had a good run since I came back from Brazil. You know, the kind that fills you with endorphins and a 'king of the world' feeling. On Monday I ran 5.5 K fueled by good news. But the run felt 'messy', like I wasn't in control. Then on Wednesday I ran a torturous 5 K. Within the first 10 minutes I wanted to quit, everything hurt and it felt like I was ploughing through a swamp. I slowed my pace instead and gritted my teeth. Afterwards I wondered what the heck I was even running for. After a terrible night's sleep, I set out for today's run. It happened! The runner's high like I've never experienced before ^^ My knee didn't hurt, my legs felt strong, my feet felt great. I just kept on going, and going, and going. The longer I kept running, the more amazing I felt. I was stuck in a runner's high loop. Then, after 11.2 K (!), my right calf started tightening. A sign that it was time to slow down and stop. But the runner's high didn't end there. It energized me to the max. So I did some light upper body training (using only 3 kg dumbbells mind you). Afterwards I tackled the house chores: vacuum cleaning, laundry, dishes, and even took on the entire bathroom for a good scrub. Before landing my behind in a chair behind the computer, I also managed to make a batch of drippy chocolate hazelnut butter:

If only the search for a new apartment went as well as everything else... Real estate managers demand that your monthly salary is 4X the rent in order for you to even be considered. With monthly rents in the West of the Netherlands starting at € 700, it's practically impossible to find a place. But enough of that, let's not burst my runner's high bubble. I want to share some food with you:

That would be what I've been eating for lunch all week: 5 grain mix with spicy glazed tempeh triangles. The spicy tempeh triangles are really easy to prepare: cut a 400 g (14 oz) block of tempeh into 32 triangles (you can make squares if you prefer). Boil the cut tempeh in hot water for about 10 minutes. Drain and let the tempeh cool down while you prepare the spicy glaze. Mix 2 tbsp balsamic vinegar, 2 tbsp white vinegar, 1 tbsp soy sauce, and 1 tbsp piripiri sauce (or your favorite hot sauce). Heat 2 tbsp canola oil in a wok, add the tempeh and fry until browned, stirring/flipping the tempeh pieces a couple of times. Add your glaze and stir/flip until all liquid has evaporated. Now you have 4 servings of vegetarian protein to accompany your brown rice, grains, pasta, or make a sandwich with.

I also made an egg white salad for post-run snacking or dinner. The egg white salad is even more of a breeze to make. You'll need 9 hard-boiled eggs for the salad, but if you're gonna be boiling eggs, you might as well boil a few extra to have on hand for snacking (just my two cents anyway). Remove the yolks from the hardboiled eggs, reserving three and discard the rest. Dice the boiled egg whites and place in a bowl. In a food processor, combine 3 egg yolks, 200 g (1 c) fat-free cottage cheese, and any seasonings you fancy. Think freshly ground black pepper, tabasco sauce, curry powder, smoked paprika powder, and the like. Process until smooth. Add egg yolk mixture to egg whites and stir until well combined. If you want to get all fancy, you can add some finely diced scallions or fresh herbs. Makes 4 protein packed servings. If you want to get adventurous, add some Smörgåskaviar (fish roe paste). Only if you dare ;-)
Don't have cottage cheese on hand? No problem! Just sub in 1 cup of fat-free Greek yogurt, quark, or silken tofu even.

Pre-run and in-between-meals snacking has included a lot of these:

Recipes another time ;-)

There's just one more thing you must make:

Thanks to Marc Matsumoto for sharing this amazeballs okonomiyaki (Japanese pancake) recipe on Fresh Tastes.
I love the whole 'cleaning out the fridge' idea. I ended up using half a head of cabbage, two finely grated carrots, 1/3 c finely sliced fresh cranberries, and 3 onions. For the batter I used 1/4 c Fibrex, 3/4 c whole kernel yellow corn flour, 1 block Mori-Nu silken tofu, 4 egg whites, and 1 whole egg. My mixture:

This made four pancakes. Topped with egg white salad and piripiri sauce they are a healthy and delicious meal <3


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