I had a bad attitude going to spin class and really didn't feel like doing it. I'm in need of a positive bike experience my friends! I did the transition from bike to run for the 2nd time. I'm sure it's not the same as being on an actual bike but it is good practice for now. I biked 11 miles then ran 3.5 and did abwork. It was a good workout.
I was thinking this morning: If I had the time, I think I could definitely train for 2 hours a day. I used to want to do an Ironman. I could do the training for it, but knowing the bike is involved, I have zero desire to do so. I have been so motivated! I remember when I was unmotivated and I'd read the inspiring Angela or Michelle's training posts and get excited and motivated. Now I feel like I'm there. If you want to get motivated, seriously, read these blogs. Both moms - Angela works full time and was training for Kona last year and qualified for that in the earlier part of the year - check out those posts, she's on hiatus right now working on #2 and Michelle is a coach and athlete that gets to swim and train in Hawaii. Just the pictures might get you excited to pretend you are there. :)
I forgot what happened to me on Monday morning. I was wearing my No-Meat Athlete shirt and this random older man says to me "Don't you miss hoagies?" Only in Philadelphia. We had a nice little conversation where he told me he'd miss hoagies and hamburgers and couldn't go meatless. It was a pretty humorous conversation when I think back to it.
Have you seen a picture of a food that you have to have? That happened to me today and I made these double chocolate cookies.
Double Chocolate Chip Cookies1/2 cup coconut oil
1/4 c agave nectar
1/4 c maple syrup
3 T. ground flax seed mixed with 3 T. warm water
1 t. vanilla
1/4 cup hemp protein powder (chocolate flavor) or an extra 1/4 c cocoa powder
1/4 cup Amazing Grass Chocolate Superfood - optional or can add more cocoa
1/4 cup cocoa powder
1 cup whole wheat flour
1/2 cup ground oats/ oat flour
1/2 cup chocolate chips
Melt the coconut oil, agave and maple syrup. Add in the flax + warm water. Let sit 10 minutes. Add in the rest and mix to combine. Bake 10-12 minutes or until set at 350. Or just eat them raw.
For dinner, I tried Kate's Vegan Eggplant recipe and thought it was really tasty!It doesn't look half as good as hers but I'm not good at presentation. I had to change some things around based on what I had on hand, and it turned out good. I didn't have tomato sauce and I love tomato sauce so I'll have to try it again with tomatoes.
Vegan Eggplant Parmesan
adapted from Fat Free Vegan
3 baby eggplants, sliced
1 sweet potato, baked, pureed
3 cloves garlic
1/3 block extra firm tofu
1/4 c cashews
2 T tahini
½ c unsweetened almond milk
½ c vegetable broth
2 T nutritional yeast
1/2 tsp dried parsley
2 slices Ezekial bread, toasted and food processed to make breadcrumbs
1/4 c fresh basil
1. Slice the baby eggplants into thin slices, lay out on a baking sheet, sprinkle with salt and let sit 10 minutes. This takes out the bitterness- blot it with papertowels after 10 minutes, sprinkle with olive oil and pepper and roast at 400 for 10-20 min till soft depending on the thickness and size of the eggplant.
2. Saute garlic and olive oil. Bake the sweet potato (I used the microwave) then food process it, adding water as needed to make it the consistency of tomato sauce. Add to the garlic and olive oil.
3. Toast & food process the bread or use 1/2 c breadcrumbs.
4. Make the "cheeze" sauce: Combine the tofu, tahini, cashews, almond milk, veggie broth and nutritional yeast in the blender until smooth. Add parsley.
5. Layer it up - start with the tomato/sweet potato sauce, then add eggplant, then cheeze sauce and layer it again. Top with the breadcrumbs and bake for 20 minutes at 350.