Things have been… unstructured… since the end of my Renaissance Periodization cut and my BQ race at the Phoenix Marathon. I’ve written about my efforts to get back on track, not with the strict diet/training regime I had before, but something with a little direction. Basically, I need to do a better job of having food on hand so that I didn’t eat cereal and ice cream for every meal (true story). And a few new recipes after 12 weeks of the same tofu doesn’t sound like a bad idea. So I decided to try out some meal kit programs. I’m sampling Green Chef, Blue Apron, and Hello Fresh, at least to start. I’ll provide a review on each as I wrap up a week of meals. First up: Green Chef…
What: The BMO Harris Bank Mesa-Phoenix Marathon, aka The Phoenix Marathon, aka The Mesa-PHX Marathon. (There were approx 17 different hashtags associated with this race at various points — a little bit of an identity crisis, I think.) (Not to be confused with the Rock ‘N Roll Arizona race, also held in the Phoenix area.)
Where: Mesa, Arizona, just a few miles outside of Phoenix. Race started in Usery Mountain Regional Park and ended in the Mesa Riverview shopping center.
When: Saturday on the last weekend in February.
I’ve been traveling a lot for the past few months, commuting between DC and Colorado each week for work. I’ve spent a lot of time in airports, and a lot of time hangry on airplanes. But I’ve figured out a few tricks for how to eat healthfully (and as a vegetarian or vegan) while on the road or in the air and avoiding that gross-I-just-ate-a-ton-of-junk-and-now-sit-the-rest-of-the-day-on-an-airplane feeling as well as the I-am-going-to-eat-my-luggage-because-I-am-so-hungry feeling. Here’s what I’ve learned.
When I was recently home for a fake, post-holiday Thanksgiving meal, I was shocked at the degree to which my vegetable-loving mom does not know how to cook vegetables. I am assuming this is a common problem, and one that probably prevents a lot of people from eating the magnitude of veggies they’d like to eat (or should be eating). I am working from home today and multi-tasking, and I had about a thousand pounds of vegetables in the fridge from my farm share. So I’m roasting. This is hands-down the #1 way to cook vegetables. And once you know the general principles, it’s pretty foolproof. The only veggies I prefer sauteed instead of roasted are greens like collards and spinach. Everything else is getting thrown in the oven. So here’s how to do it…
So, as may or may not be apparent from my posts and the title of this blog, I am a vegetarian. It all began when I was about seven years old and my mom explained to me that beef = cow and pork = pig (“Like Babe?!”) I continued eating chicken and turkey for another five or so years before deciding that doing so was morally inconsistent. The hardest thing for me to give up was my grandmother’s stuffing at Thanksgiving. She makes it from scratch and stuffs it in the bird, and it is incredibly moist and delicious, or so I remember from 17 years ago when I last had it…
Even though my grandmother’s stuffing is “off the table” for me, I still LOVE Thanksgiving–the concept of having a holiday devoted to being grateful, and the way it welcomes the Christmas season, and the food. So I thought I would share some of my favorite vegetarian dishes for Thanksgiving, in case anyone out there is looking for ideas.
My name is Athlettuce. And I’m addicted to smoothies.
I’ve had a smoothie almost every morning for at least six months, and I’m showing no signs of stopping. I have one on days I run, on days I lift, on days I sleep in. They make me feel so, so good, and like I’m starting my day on the right foot. They are also portable–I can tuck them into the side pocket of my backpack and drink once I get to work or after Orangetheory. I can drink while walking the dog. Or I can enjoy at home on the couch. They are easy to digest, so I don’t need to wait long after drinking one to work out, but they are also refreshing and protein-packed to help with recovery.
I should note that I’m not like those creative folks on Instagram coming up with a variety of colorful smoothie bowls with lines of seeds and nuts and coconut strips on top. No, I’m more of a practical smoothiewoman.
Here’s what I throw in the blender:
Only 10 weeks to go until the Mississippi Blues Marathon. This past week was a doozy with Orangetheory Hell Week Monday through Friday (recap here!). Lots and lots of intervals, which were part of my 5K training plan, plus some good strength training. I happily took my rest day on Saturday instead of Sunday.
Unfortunately, on Saturday evening I dropped my laptop squarely on my big toe. Yikes. Based on the amount of pain, I was questioning whether it was broken, but now I’ve decided it is just badly bruised. (I’ll spare you the picture.) As runners, we are often so scared about injuring our knees or dealing with IT band pain and shin splints. But sometimes just having butterfingers is what will thwart you!