this week was supposed to be intense, but training schedules are not always in sync with the rhythm of our lives. i went to the keys for the weekend and worked on some needed r&r and not so much on the training. i packed my running clothes but didn’t use them. the rest of the week was, well… weak. i hope to pick up the pace next week.
friday 06.02:
* rest day
saturday 06.03:
* more rest
sunday 06.04:
* even more rest
monday 06.05:
* 1hr spin class
tuesday 06.06:
* 27 min run
* 30 min swim (10×50 sprint)
* strength training: upper body, abs
wednesday 06.07:
* 1hr spin class
thursday 06.08:
* 20 min run
* 20 min swim (8×25 drills)
* strength training: legs, abs
Jose and I went out for dinner a few weeks ago. His car had broken down for the gazillionth time in the past year. I wasn’t having the greatest week either and needed a break from the kitchen. We went to Sublime. Jose wanted to try something new. I recommended the club sandwich. He said a wimpy sandwich wouldn’t put a dent on his monstrous hunger and ordered the usual. I ordered the wimpy sandwich. Fast-forward 20 minutes as Jose chews down on half my sandwich. He actually liked my not-so-wimpy-after-all sandwich better than his meal so I decided to try my own recipe at home. We’ve been having these a lot lately.
olive oil
3 strips of Fakin’ Bacon, cut in half
Bragg Liquid Aminos
sweet chili sauce
1 ripe avocado, mashed
1 tsp lime juice
salt and pepper (to taste)
4 slices whole wheat or spelt bread, toasted
2 tbsp Vegenaise
6 Tofurky Deli Slices
1. Spray (or brush) a skillet with olive oil. Place on stove over medium-high heat.
2. Spray/brush each Fakin’ Bacon strip with a bit of Bragg Liquid Aminos and sweet chili sauce.
3. Carefully place Fakin’ Bacon strips in skillet. Cook until crispy. Set aside.
4. In a small bowl, combine mashed avocado, lime juice, salt and pepper.
5. Smear some of the avocado mixture on a slice of bread. Add 3 pieces of Fakin’ Bacon and 3 Tofurky Deli Slices. Top with Vegenaise and another slice of bread.
This recipe makes two medium sandwiches. Jose usually has two. You can add tomato if you’re into that.
I was recently exchanging ideas with some friends in a vegetarian forum. One of the members wanted to make vegetarian Stuffed Cabbage. I started thinking about how much I loved cabbage rolls as a little girl – not so much because I was a fan of meat, but because I got to help my grandma make them. I decided to make a vegan version of my grandmother’s dish tonight.
1 head cabbage
1 cup textured soy protein
2 cups brown rice, cooked
1/2 tsp cinnamon
1/8 tsp nutmeg
1/4 tsp fresh ground pepper
salt (to taste)
3 tbsp tomato paste
1 1/2 cups water
1. Preheat oven to 350 degrees.
2. Parboil the cabbage for 10-15 minutes.
3. Place cabbage in colander. Allow it to cool completely.
4. In the meantime, mix rice, textured soy protein and spices in a medium bowl and set aside.
5. When cabbage is cool, remove all the leaves.
6. Place a small amount (1 or 2 tbsp) of the rice mixture in the center of each leaf and roll to keep the mixture inside. Place in a large baking dish.
7. Mix water and tomato paste. Pour over rolls. Bake for 30 minutes.
They didn’t turn out exactly like my grandmother’s, but I guess that is a good thing since no baby sheep were hurt in the process !
i had lunch with my best friend today. we talked about her new roommate.
best friend: “she kinda reminds me of you”
me: “so she’s neurotic and impersonal ?”
best friend: [throws napkin at me]
i need to meet this new rommate.
crazy week. long story.
friday 05.26:
* rest day
saturday 05.27:
* 20 min run (sprint)
sunday 05.28:
* 25 mile bike ride
monday 05.29:
* 5K Race
tuesday 05.30:
* 20 min stair monster @ gym
* strength training: upper body, abs
wednesday 05.31:
* 45 min spin class
* strength training: legs, abs
thursday 06.01:
* 20 min run
* 800 meter swim (2 ladders)
* strength training: upper body, abs
