What's a runner to do when its raining hard? P90x plyo! A great leg workout and an aerobic activity all at once. Even did some abs during some of those plyo moves that I just don't do well.
breakfast- breakfast wraps- 2 organic corn tortillas spread with chickpea miso, and layered with leftover asparagus and frisee
lunch- broccoli soup, 3 leftover steamed veggie dumplings from my fave vietnamese takeout (they make a super delish veggie pho which was dinner last night after tutoring) and three spoonfuls of vegan gajar halwa that a parent brought in for the class- she and her husband came to talk about India and diwali- so super sweet but really good!
dinner- big salad- romaine, baby bok choy and frisee along with chopped celery, carrot, radish, baby turnip, and tofu lin caribbean flavor with grapefruit flavored olive oil and traders joes white balsamic vinegar, one slice organic pumpernickel bread and some indian spicy spinach.
Need one more big run before my race and saturday's forecast is calling for snow! wow just wow!
Thursday, October 27, 2011
Sunday, October 23, 2011
vegan and running and lovin' it
I've had several friends ask or make comments about my running on a vegan diet. So time to start up the blog again- I would love to share. I've been so successful lately with the running that I could just burst! I ran 13 miles yesterday and loved it! And I feel fine today- was worried a bit about some stiffness or a sore this or that but not so!
For breakfast (and please let me tell you that I don't eat traditional breakfasts- just never enjoyed the sweet side prefering the savory esp leftovers!) or bagels-
so I had two pieces of toast- organic multigrain bread from the farmers market- one with earth balance butter the other cut in half, with a thick spread of roasted red pepper hummus and leftover broccoli- this was made into a sandwich. And coffee ;)
I went out for my run around 1- had one gel pack and water about 45 minutes before and 1 gel pack in the middle. I think I could have been ok with 1/2 of the gel in the middle of the run- I felt too full with the whole thing. I've found some recipes to make organic gel but haven't seemed to figure out what to put it in.
Ran slow steady and felt good but the legs were a bit tired at the end. I was supposed to run 11 or maybe 12 but went for the 13 since I was feeling so good. :)
And for dinner DH and I had a few samosas (frozen minis from the local Indian grocery store) with green sauce, field roast sausages ( I had 3/4 of one before I decided to have more lentils and didn't want the whole sausage), and the lentils- recipe below. And yeah, it was a weekend so a gin and tonic while i cooked and enjoyed the samosas and some wine with dinner. And the best part- vegan cupcakes from my new fave cupcake lady( https://www.facebook.com/home.php#!/awesomecakes.veg )(- I had a chocolate coconut. Also Chloe's Coffee in the Kentlands is now making vegan cupcakes so I brought home two vanillas- loved the cupcake but thought the icing was a bit rich for my taste. Easy to just scrape some off- very good but still love the cupcake lady's best :)
the lentil recipe- good but after reading the reviews I did make a few changes and would make a few more next time- and there will bit a next time- DH and I liked this
Coconut Baked Lentils
my changes- used only 3/4 cup dates but would use 1/2 cup next time
added 1 tablespoon soy sauce and 1/4 teaspoon salt but would use 2 teaspoons soy sauce and 1/2 to 1 teaspoon salt
added some curry flavor (Tandoori from Penzeys- would add this before baking next time.)
http://www.wholefoodsmarket.com/recipes/3077
Serves 8
An Indian-inspired version of baked beans in which dates, coconut and spices give a rich and hearty flavor that intensifies during baking.
Ingredients
1 tablespoon 365 Everyday Value® Organic Coconut Oil
1 yellow onion, chopped
1 teaspoon ground ginger
1/2 teaspoon 365 Everyday Value® Organic Turmeric
1 pound 365 Everyday Value® Organic Lentils (about 2 1/4 cups)
1 cup pitted dates, chopped
2 teaspoons gluten-free reduced-sodium tamari soy sauce
1/2 cup shredded coconut
In a large saucepan, heat oil over medium heat. Add onion and cook until softened and beginning to brown, about 8 minutes. Stir in ginger and turmeric and cook 1 minute. Add 6 cups water, lentils and dates and bring to a boil. Reduce heat to medium-low and simmer 30 minutes. Preheat oven to 350°F. Stir in tamari and transfer lentils to a 2-quart baking dish or casserole. Cover and bake 30 minutes, then uncover, top with coconut and bake 15 to 20 minutes longer or until lentils are tender and coconut is golden.
.
For breakfast (and please let me tell you that I don't eat traditional breakfasts- just never enjoyed the sweet side prefering the savory esp leftovers!) or bagels-
so I had two pieces of toast- organic multigrain bread from the farmers market- one with earth balance butter the other cut in half, with a thick spread of roasted red pepper hummus and leftover broccoli- this was made into a sandwich. And coffee ;)
I went out for my run around 1- had one gel pack and water about 45 minutes before and 1 gel pack in the middle. I think I could have been ok with 1/2 of the gel in the middle of the run- I felt too full with the whole thing. I've found some recipes to make organic gel but haven't seemed to figure out what to put it in.
Ran slow steady and felt good but the legs were a bit tired at the end. I was supposed to run 11 or maybe 12 but went for the 13 since I was feeling so good. :)
And for dinner DH and I had a few samosas (frozen minis from the local Indian grocery store) with green sauce, field roast sausages ( I had 3/4 of one before I decided to have more lentils and didn't want the whole sausage), and the lentils- recipe below. And yeah, it was a weekend so a gin and tonic while i cooked and enjoyed the samosas and some wine with dinner. And the best part- vegan cupcakes from my new fave cupcake lady( https://www.facebook.com/home.php#!/awesomecakes.veg )(- I had a chocolate coconut. Also Chloe's Coffee in the Kentlands is now making vegan cupcakes so I brought home two vanillas- loved the cupcake but thought the icing was a bit rich for my taste. Easy to just scrape some off- very good but still love the cupcake lady's best :)
the lentil recipe- good but after reading the reviews I did make a few changes and would make a few more next time- and there will bit a next time- DH and I liked this
Coconut Baked Lentils
my changes- used only 3/4 cup dates but would use 1/2 cup next time
added 1 tablespoon soy sauce and 1/4 teaspoon salt but would use 2 teaspoons soy sauce and 1/2 to 1 teaspoon salt
added some curry flavor (Tandoori from Penzeys- would add this before baking next time.)
http://www.wholefoodsmarket.com/recipes/3077
Serves 8
An Indian-inspired version of baked beans in which dates, coconut and spices give a rich and hearty flavor that intensifies during baking.
Ingredients
1 tablespoon 365 Everyday Value® Organic Coconut Oil
1 yellow onion, chopped
1 teaspoon ground ginger
1/2 teaspoon 365 Everyday Value® Organic Turmeric
1 pound 365 Everyday Value® Organic Lentils (about 2 1/4 cups)
1 cup pitted dates, chopped
2 teaspoons gluten-free reduced-sodium tamari soy sauce
1/2 cup shredded coconut
In a large saucepan, heat oil over medium heat. Add onion and cook until softened and beginning to brown, about 8 minutes. Stir in ginger and turmeric and cook 1 minute. Add 6 cups water, lentils and dates and bring to a boil. Reduce heat to medium-low and simmer 30 minutes. Preheat oven to 350°F. Stir in tamari and transfer lentils to a 2-quart baking dish or casserole. Cover and bake 30 minutes, then uncover, top with coconut and bake 15 to 20 minutes longer or until lentils are tender and coconut is golden.
.
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