I’ve been meal-prepping some variant of tofu, greens, and rice with a soy based sauce the 6 weeks of training I’ve been doing. I buy whatever leafy greens look good, bok choy, brussels sprouts, etc., then parboil them. The tofu gets baked till it’s crispy all around, and I throw in some toasted cashews to pad the protein some more. My current sauce recipe is chicken broth, corn starch, soy sauce, fish sauce, oyster sauce, garlic, ginger, star anise, and szechuan peppercorns. (I wouldn’t normally use chicken stock, but I’m considering a botched instacart order as some kind of freegan thing.) I could probably marinate the tofu, but it’s more than good enough.
It seems like I’m doing about the right level of training. I’m following Hal Higdon’s Novice 1, but I’ve been adding a little extra mileage, such that I’m closer to Novice 2 minus the pace work. I very clearly have no idea what my race pace is, my pace during runs is all over the place. In two weeks is the Urban Cow, so I’m hoping to get a better sense of what a race pace even feels like. 🤷