Sunday, May 24, 2015

#mbw day 4/5

Tue- Sat: 280 miles

Friday: 40.1 miles
Saturday: 46.3 miles

Got behind a day  or 2 blogging ....after the "epicness" of the Thursday follies it is hard to top that... and maybe I was a little tired and way behind at work.

Guest rider Friday Jen!  While she agreed to our easy pace it was still a step in effort on our tired leggies.  

Friday also started with masters swim + 36 minute run and than 40.1 mile ride.  A real frickin day of training :)  Friday before a holiday- work was dead! thank goodness since I was playing triathlete

Friday was sweet potato day!  (unplanned)   Breakfast reheated sweet potatoes with egg! As good as it gets.carbs + protein.  Post ride more sweet potatoes with some steamed kale and vegan cheese.  I am now maxed out on sweet potatoes.  New food on deck tomorrow. 

I am definitely tired... Achy more than sore but feeling good in general.  Drinking copious amounts of water and glad we don't have stairs in our house.

Couch stretch- every day - 2 min per leg
min. each side 
I'm sticking to mobility every day. On days I run, yes I said run!  Its 12 min pre run and 8 min post.  Other days 20 min in one shot.  Also keeping up the plank/arm challenge with my athletes. Entails push ups/triceps dips/mountain climbers and planking. 

Riding with the Serrano's GWL 
Sushi lessons by Leslie 
Saturday les and broke up!  I wanted to ride with a few of my athletes so I headed to GWL with the Serrano's for a wet day. Weather said clear by 8 ..., so much for the genius weather reporters in SD. So we started in cloud cover which soon was drizzle and steady rain for the next 21/2 hours.  Wet but not too cold. It is always great to see my athletes in motion.  Lots of time to talk and discuss riding/racing and see how tough they are - rain, no problem :)

Vegan "eel" sushi 

Lovin our backyard 
Sat night was an impromptu So Cal bbq featuring vegan "eel" sushi by Leslie and my attempt at "vegan" burgers.  I could  tell by the consistency (too wet) they work  not work on the BBQ so I did them in the oven. So not really a bbq.

  It was good friends, good food and a reminder how lucky we are to live in paradise and be surrounded with such great people.

Beet "burger" ala salad

8 ounces beets, steamed or roasted and peeled*
1 (15 ounce) can garbanzo beans, washed and drained
1 (15 ounce) can black beans, washed and drained
1/2 cup cooked quinoa
1/4 cup rolled oat flour** forgot the flour- probably why they were to moist and not binding 
1/2 red onion, diced
2 garlic cloves, minced
1 teaspoon sumac
1 teaspoon dried thyme leaves
3/4 teaspoon ground cumin
1/4 teaspoon ground coriander
2 flax eggs
Salt
Pepper

Pulse beets in a food processor until roughly chopped. Add beets to a large bowl, along with the garbanzo beans, black beans, brown rice, oat flour, red onion, garlic, sumac, thyme leaves, ground cumin and ground coriander. Mash with two forks until all the beans are incorporated. Salt and pepper to taste. (I added about one teaspoon of kosher salt and half of a teaspoon of pepper.)


Vegan dessert from Heidi - yuum!
“Raw Mango Pie” from Cooking with Trader Joe’s Cookbook (all plant based recipes):
Ingredients:
  • 1.5 c almond meal (I used 1 c. almonds and 1/2 c. buckwheat groats in food processor)
  • 6 Medjool dates (soaked in warm water for 10 min.)
  • 1/8 tsp sea salt
  • 1 – 16 oz bag organic frozen mango chunks (thawed) or can use 4 fresh mangos 2 bananas (didn’t have enough mango filling so I improvised for three with strawberry/banana filling made the same as mango filling)
  1. While dates soak, blend almonds and buckwheat groats in food processor
  2. Process almond/buckwheat meal, dates and sea salt.  Press into a freezer-safe pie pan or baking dish or individual dessert cups
  3. Blend mangos and banana until smooth
  4. Pour mango/banana mixture into dish or individual dishes and freeze for about 6 hrs or until firm
  5. Let pie sit about 30 min. at room temperature before serving