Last night has to have been one of the worst nights of sleep in a long time (only comparable to a week during the summer where I would wake up after 4 hours and be unable to fall asleep until another 2 hours had passed).  I woke up numerous times and no matter what I did, I could not fall back to sleep quickly or stay asleep for over an hour–sometimes I thought I was hungry so I drank water and tried to go to sleep only to lie there because I was hungry.  I was afraid to eat because last time I was up in the middle of the night before my long run, I felt extremely sick during the run.

Surprisingly, once I woke up (at my usual time) I was pretty alert.  I ate a bowl of puffed millet with milk and coffee.  Then I put on my new base layers (and an outer layer) and went outside for my first 13.1 mile run!

I am very proud of this accomplishment: to go from thinking a 5K was torture/too long to running a half-marathon! Anything is possible if you set your mind to it.

When I got back, I could not wait to shower (and eat)! I was glad I had made a little something in the fridge.

Black Rice Tofu Custard

Serves 1 (340 calories)

Ingredients:

• 1 serving soft silken tofu, mashed
• 1/4 cup black rice (brown can be substituted), cooked according to package directions
• 1/2 very ripe banana, mashed
• 2 Tbsp. raisins
• 1/2 tsp. cinnamon

Directions:

1. Once the rice is cooked, add a couple tablespoons of hot water.
2. Stir in the raisins and let sit in the fridge until the water is absorbed and the raisins are plump.
3. Fold in the remaining ingredients and chill for at least an hour before serving.

After practically inhaling this, I went to do laundry and boy were those stairs a challenge for my feet after the run…tennis ball time!

What achievement are you most proud of this week?

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