I ran 12 miles Sunday morning.
I cannot tell you how relieved I was to finish the run. In February I started training for an April half-marathon. I took a “rest” week and then started back into training for a June half-marathon. I laid low (sort of) in July and in August I ramped back up for a half-marathon that I will run next Saturday.
I’m tired. I don’t want to run over six miles for awhile. I need a break. In the past, my “break” was competing in triathlons. The cross-training did my body good. Until I ran into a knee issue last year that was exacerbated by riding the bike. So this year I decided to focus on strengthening my knee and just run.
Sunday morning I pulled together my new fuel of choice
I stuffed two Medjool dates with cacao nibs and salt and filled my water bottle with the juice of one lime, half coconut water and half filtered water—a tip I picked up from The Edible Perspective.
Saturday I had a crappy 3-mile run. Heavy legs, overheated, just an overall bad run. Sunday, at mile five I was feeling fine, feeling great, practically giddy. I’m a slow starter. I don’t do well in 5k races because I’m just getting warmed up when the race is over. Sunday I ate a cacao-stuffed date at mile 4.5 and began to feel comfortable in the run. By mile 9, when I ate my second date, I realized I had some zip. I transitioned from 10:30 min miles to 9:45’s and 9:20’s. When I hit the 12 mile mark I knew I could have kept going. Which I’ll do next weekend when I run 13.1.
Virtual Vegan Friends
When I began eating vegan I turned to the web—Twitter, blogs, e-zines— to get information. Along the way I’ve “met” some great people who are tremendous resources.
Lindsay at Cook.Vegan.Lover is one. At just about the same time I was thinking about starting a blog, she put out a call for guest posts. I emailed her and she published my first blog post. Since then we’ve become friends via Twitter and email and I’m even lucky enough to serve as one of her recipe testers for her forthcoming cookbook! Today I made this
It’s chili and it’s SO. FREAKING.GOOD.
Lindsay coordinated a Vegan Care Package swap. She paired vegan bloggers to prepare and send vegan care packages (in the $25 range) to one another. What fun! I was paired with the fabulous Amanda of Vegacious. Turns out we have a lot in common. We both went to the same graduate school in Illinois, both have a soft-spot for Burlington, IA and both have omni husbands.
Saturday my very friendly mailman dropped this by the house
I can’t lie. That bag of lentil chips is open. I opened the box after a full day of studying for a class and writing a news post for This Dish is Veg. I had forgotten to eat lunch. I devoured the baked lentil chips.
So what’s in the box?
Lentil chips, mung bean fettuccine, tea, cinnamon peanut butter (pinch me), energy bites, organic candy, bruschetta, red quinoa, Lara bars, Bora Bora bars, agave syrup, an “I’m Local. I Eat Local” magnet and her super-sharp business card and a great note.
I feel completely spoiled! Thanks, Amanda for such a fabulous care package and thanks to Lindsay for coordinating the swap. Can’t wait for the next one!
Finally, a shout-out to my virtual vegan friend Ali at Vegan Epicurean. Sunday night I thought about making her Nut topped Tofu with a Sweet and Savory Mustard Glaze for dinner but suddenly felt lazy. So I just whisked some dijon mustard, coconut water vinegar, about a 1/4 cup of water and a clove of garlic for a tofu marinade. I read Vegan Epicurean faithfully and am very inspired by Ali’s recipes.
Baked tofu with avocado and pickled tomatoes and peppers from Dr. Pickle (from the farmers market) and a side of kale chips (tossed in olive oil, tahini, and apple cider vinegar and baked for 20 minutes at 400). The perfect quick and easy dinner.
Thanks, Virtual Vegan Friends, for your kindness and for inspiring me!
