My baby Kara is sleeping like an angel at night - much better than Nick did! And sleeping in so that I can get in the workouts in the morning and be ready to face the day by the time both kids are up.
Last week was running heavy - I reached 30 miles! But I only did 5+ miles on the bike and about 4000yds swimming. The first triathlon that I am going to do is basically a sprint distance with indoor swim in April so I do have time to actually train and get on the bike. I am toying with the idea of doing a half ironman in October, but I haven't even done any tri distance yet, so I am not sure about that. The idea of riding a bike for more than an hour and the idea of swimming in open water - both of these kind of freak me out. I guess I'll try it out and go from there. I'm enjoying the OFF day. It feel so good to not have to work out for one day. I like it. Thank you KAZ :-)
Monday: Run 4 miles + Kettleballs
Tuesday: Run 8 miles
Wednesday: Swim 1600 + abs
Thursday: Run 8 miles, bike 5.23 miles
Friday: Swim + abs
Saturday: 10.5 miles broken up
As far as eating, lately I have not been doing well. I have been eating whatever Nick doesn't eat and not making myself meals. I feel like that makes me pick at food all day and I need to change that ASAP!
I love fall. I've made a few things worth sharing in the last week or so. First a fall picture of the little ones:
Nick does not like Kara invading his space.
This is Angela's pumpkin brownie above from Oh She Glows.
I believe this is from No Meat Athlete
Matt - Wheatballs & Cheeze Sauce
These were very tasty. Not 100% about the cheezee sauce but it was pretty good.
Makes about 28 wheatballs
- 1 1/2 cups cooked or 1 (15.5-ounce) can chickpeas, drained and rinsed
- 1 cup chopped white mushrooms
- 2 garlic cloves, minced
- 2 tablespoons minced fresh parsley
- 2 tablespoons tomato paste
- 2 tablespoons soy sauce
- 1 tablespoon water
- 1 1/2 tablespoons olive oil, plus more for cooking
- 1/2 cup dry bread crumbs
- 1/2 cup wheat gluten flour (vital wheat gluten)
- 1/4 cup nutritional yeast
- 1 teaspoon dried basil
- 3/4 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
1. In a food processor, combine the chickpeas, mushrooms, garlic, and parsley and pulse until coarsely ground, but not pureed. Add the remaining ingredients and pulse to combine.
2. Use a rubber spatula to scrape the mixture into a large bowl and knead the mixture until well blended, about 2 minutes.
3. Pinch off a small piece of the mixture, press it together in your hand, then roll into a 1 1/2-inch ball. Repeat with the remaining mixture.
4. In a large skillet, heat a thin layer of oil over medium heat. Add the wheatballs
, in batches if necessary, and cook until browned all over, moving them in the pan as needed for even browning, about 5 minutes.
5. Repeat until all the wheatballs
are cooked. They are now ready to use in recipes. If not using right away, cool completely, then cover and refrigerate or freeze until needed. Properly stored, they will keep in the refrigerator for 3 to 4 days or in the freezer for 3 to 4 weeks.
Makes about 2 1/2 cups
- 2/3 cup nutritional yeast
- 3 tablespoons cornstarch
- 1 1/4 teaspoons salt
- 1/2 teaspoon garlic powder
- 2 cups plain unsweetened soy milk or water
- 1 tablespoon olive oil
- 2 teaspoons fresh lemon juice
- 2 teaspoons apple cider vinegar
- 1 teaspoon yellow mustard
1. In a medium saucepan, combine the yeast, cornstarch, salt, and garlic powder. Turn the heat on medium and whisk in the soy milk. Cook, stirring, until the sauce thickens, about 1 minute.
2. Remove from the heat and stir in the oil, lemon juice, vinegar, and mustard. The sauce is now ready to use. If not using right away, refrigerate the sauce in a container with a tight-fitting lid, where it will keep for several days.