How is everyone doing? I definitely have had better weeks, but the good news, I am getting better! Some of my friends may disagree with me based on how I sound, and I possibly may be a bit more spacey?. I am, however, super grateful I didn’t get the flu, and If you have been hit with a horrible bug, I’m so very sorry????.
I made this Cauliflower Tandoori and it really hit the spot. All the spices are so soothing and I really hope you enjoy it as much as I did.
My friend Lisa loved all the plant based meals I made her before she passed away. I have been thinking a lot about her lately. I miss her so much!
Even though Lisa didn’t run, she supported me, cheered for me no matter what! Not only that, she always had a great bible verse that seemed to lift me up when I was having a bad day.
The other morning as I sat by my fireplace and read my morning devotions, I was amazed how almost everything we read in God’s word can be applied to our daily lives. I could hear Lisa’s voice that morning as I warmed up for my run.
This has been a tough week in many ways, emotionally and physically. I am noticing it is taking greater effort to run certain paces, so rather than push too hard, I have been holding back a little. Yes, I could just stay in bed and hang out in my pj’s most of the day if I wanted to since I work from home. But there is something so amazing about a run, bad or good, that makes me feel so much better, even when I do have a cold.
Because last week was terribly cold and windy, I ran at the gym where I knew I would get in a good sweat. The thought of running outside in the cold and wind, with a cold, didn’t sound appealing! Even though my long run felt harder than usual, it also felt amazing to work up a sweat. It included Squire miles again and they are HARD. I backed off a little, but felt good enough to finish my run and I didn’t give up.
After a day off on Saturday, I was back at it on Sunday for another Billat workout. I was up before sunrise and even though temps were around 20, I decided to hit the treadmill again since what had melted outside, was now a sheet of glare ice. But the good news is, interval work is actually fun on the treadmill.
Instead of 60/60, I did 3 minutes fast with a 3 minute jog for recovery. OMG…Way harder than it sounds. Overall it went great but my reps were a tad slower than last week. The good news is, my my overall pace was the same.
Next was strength. I most often always follow my run with some strength work but the past several weeks, have been extra challenging. I am on my last week of SLOW BURN which has consisted of some tough runs and really HARD strength WORK. As much as I am loving the extra challenge, it will be nice to back off a little.
In the mean time, I know I will be making this Cauliflower Tandoori again! It’s delicious served over rice, with greens, or as a side dish. Let me know by tagging me if you decide to make this!
This cauliflower tandoori is flavorful and comes together so simply! Even if you’re not a fan of cauliflower, you have to try this cauliflower!
BAKED CAULIFLOWER TANDOORI
For Cauliflower:
- 6 cups cauliflower, cut into bite-sized florets
- 1 can chickpeas, rinsed and drained
For the Tandoori:
- 3 tablespoons tahini
- 3 tablespoons water
- 2 tablespoons lime juice
- 1 teaspoon garlic powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon onion powder
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon ginger powder
- 1/4 teaspoon cayenne powder leave out if you don’t like spicy
- 1/4 teaspoon black pepper
DIRECTIONS:
- Preheat the oven to 425 °F.
- Line a large baking sheet (or two smaller baking sheets) with parchment paper or a silicone baking mat.
- In a large bowl, whisk together all of the marinade ingredients. Add the cauliflower and half the can of (rinsed and drained ) chickpeas to the bowl. Put the other half of the chickpeas in a container, cover with water and store in the refrigerator for another time.
- Stir the cauliflower and chickpeas until they are completely coated in the marinade. Transfer the mixture to your prepared baking sheet (or sheets) and spread out in a single layer.
- Bake for 25 minutes, then remove from the oven and stir. Bake for an additional 20-25 minutes, until the cauliflower and chickpeas are nice and tender.
- Serve with brown rice or leafy greens or both!
Do you run with a cold?
How often do you eat plant based meals?
What is your favorite way to enjoy cauliflower?
Do you like to run on the treadmill for pace work?
Leave a Reply