Thai Soup recipe, and some Running rambling with TMI

I took a few days off running, hoping I could straighten out my GI issues. My tummy was feeling quite a bit better by yesterday (I’m back off the dairy – yay!), so I went back to the gym at lunch for an easy 3 miles. Like clockwork, as soon as I hit 1 mile my stomach cramped up and I had to go running (no pun intended) for the bathroom. After that I was fine and finished my run with no further dilemmas.

Today was basically a repeat. Ran 1 mile, ran to the bathroom, then back on the treadmill for another couple miles of speedwork (.2 increases every 1/2 mile).

Both yesterday and today I had a banana and peanut butter pre-run. Yesterday the banana was with cream of wheat (for breakfast) and then I had a tablespoon of peanut butter right before I went to the gym. This morning was a sliced banana with peanut butter, and nothing right before going to the gym. I would try not eating anything pre-run, but I don’t go to the gym until after 2pm and I can’t go that long without eating something.

Anyways, on to the recipe!

Thai Soup




  • 8oz diced red onion
  • 8oz diced celery
  • small head of cauliflower, chopped
  • 12oz fresh brussels sprouts, chopped/shredded
  • 1 jalapeno, seeded and diced
  • 4oz shredded carrots
  • 3 cups vegetable broth (I use Swanson’s Thai Ginger infused veg broth- YUM!)
  • 1 can (13.25oz) light coconut milk
  • 1/2 cup peanut butter
  • 4 Tbsp low sodium soy sauce
  • 1 Tbsp ginger (fresh, minced, ground- whatever you choose)
  • 1 Tbsp garlic (same as above)
  • 1 Tbsp lemongrass (or lemon juice if you can’t find lemongrass)


  1. In a large soup pot saute all the veggies in 1 cup of the broth over medium-high heat, until soft (about 15 minutes)
  2. Add everything else and mix well
  3. Reduce heat to medium-low, cover, and let cook for about 15 minutes.
  4. You can either stop here and serve, or if you’re a “texture” person like me, take an immersion blender to it and blend until somewhat smooth. If you don’t have an immersion blender you could put it in a food processor and grind it up that way too :)
  5. I like to top it with cilantro and Thai ginger spice

Nutrition info (makes 12 heaping cup servings):

Thai Soup Recipe by HALFFAST   SparkRecipes




Slight pause in training…

I’m taking a few days off from running until I can straighten out my GI issues. My stomach was so cramped up yesterday I didn’t even go to work. I did go in today, but it wasn’t much better. And to make matters worse, we had our holiday luncheon today and although I tried to be careful about my choices, I still overdid it. Oh well, moving right along…

I got home to not one, but 2 packages waiting for me! Here’s the one I’ve been wanting forEVER:

Garmin 210!

Garmin 210!

I got it all charged up, set up, and linked to my Garmin account – I can’t wait to go try it out!

And this is yesterday’s food log:

11/21/13 Food Log

11/21/13 Food Log

Oh, and I didn’t forget about the recipe(s). I’m trying to figure out how to get the widget thingie so they actually look like recipes when I post them! Either way, I’ll get a couple up over the weekend.


Week One Summary

Yesterday was my rest day, and I took full advantage of it! I spent the whole day in bed, snuggling with the pup and catching up on all my DVR’d shows. My stomach was a bit upset from the Chinese food. Every time I get Chinese, I swear it’s going to be the last time. Ugh.

This morning I had my coffee then took Lucy out for a mile walk, which was also the warm up for my (planned) 6 mile run. My run started out great- it was mild with no wind. I was planning on doing the reverse of my 10-mile run from a few weeks ago, and off I went.

I got just over a mile when the stomach pains started. As I ran back home I knew I had made the right decision to postpone the Marathon (which was today by the way)! My biggest fear was having the exact stomach issues that happened! Granted, I would have eaten differently over the last few days had I still planned on running the marathon, but that’s neither here nor there.


I’m not going to sit here and dwell on it. I’m just going to work on fixing my diet and hopefully that will take care of the issues I’m having. So after my stomach settled back down I made a salad, topped with black beans, salsa, and guacamole, and now I’m planning my menu for the week.

Gotta Run!