And just like that marathon training is done for the year! I ran my last race (a half marathon here in Montreal) yesterday and am happy to report that I survived it.
It was a different type of race this time. Unlike all of my other runs I didn’t have any support. Paul is in China and my family lives between 5-6 hours away so I had to get into the right head space to support myself – starting with:
“girrrrrl, you’ve done this race before AND you have your best time ever at this race AND the finish line is kind of close to home, which is close to food.”
So yeah, I was fine! And my sweet Mother in law arrived last night to stay with me so I feel super loved. We celebrated with homemade sweet potato burgers and it was magical. <3
Today is all about recovery and thinking about what races to run next year. I have an obsession with adding races to the calendar and scoping out fun routes to do in the future. But, like every year (not even kidding), the future is uncertain. Paul finishes his PhD this November, so we’re currently looking into places where he can do his Postdoc. We have our sights on one place in particular (and they want Paul too!) but like everything in science it all depends on money. If Paul gets the scholarship he applied for, we move. If Paul doesn’t get the scholarship we still move, just to our second…or third…or fourth choice.
So, who knows what full and 1/2 marathons I’ll be running next year!
While training I like to eat big meals with lots of protein, complexity and flavour, and this big pot of beans always satisfies my needs. Actually, I recently made these beans for my Cuban friend at work and he proclaimed that they were “just like Mamma’s!”. They’re spiced with garlic, onion, cumin and oregano, and are made with dried black beans. Totally traditional and totally fabulous.
But, you know? If you don’t have time to soak the beans, you can try my similar recipe for Costa Rican black beans, which is great for nights when you want something quick and healthy.
I like to serve these up alongside some fried plantains, sliced avocado and brown rice.
- 1 lb dried black beans, rinsed
- 1 tbsp vegetable oil
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 1/3 cup fresh cilantro, chopped
- 2 bay leaves
- 1 tbsp ground cumin
- 1 tsp oregano
- 1 tbsp fine sea salt
- Soak the beans overnight in a large pot. In the morning, drain the water and set beans aside.
- In a large heavy bottomed pot or dutch oven, heat the oil over medium-low heat. Add the onion and saute until it is soft and translucent, about 5-7 minutes. Add two of the minced garlic cloves and continue cooking for another thirty seconds. Add the drained beans to the onion and garlic mixture and fill the dutch oven with enough water to cover everything by an inch. Turn the heat up to high and bring beans to a boil. Reduce the heat to low, partially cover the saucepan and cook for one hour.
- After an hour, stir the beans and add the remaining two garlic cloves, fresh cilantro, and bay leaves. Return to a simmer and cook another 2-3 hours until beans are tender and the cooking liquid is thick. Stir occasionally while cooking.
- Once cooked, add cumin, oregano and salt (see notes).
- Serve beans on their own or with some brown rice, sliced avocado and fried plantains. Enjoy hot.
Recipe adapted from Eat Live Run
Beans actually taste best the next day, so making this dish ahead is recommended and encouraged!
Beans freeze very well and can be stored in an air-tight container for up to three months.