Plan, November11-17

Excitement this week includes a check up at the vet for Little Jack, a vegan runner webinar, and of course more research. I am going back to running 4 days this week, because I feel like a better runner on my long runs when I've gotten out more frequently during the week. My hips were a little sore after last week's long run, so this week I am going to focus on foods rich in potassium.

My SIL, Rachel just shared with me that she's been trying to include one of my posted recipes in her meals each week (yaaaay, Rach!) so I tried to make sure to share the links of the recipes I am using ahead of time, here. 

Monday:

Run 3

Lentil Loaf with salad

Tuesday:

Run 2

Vietnamese Tofu Banh Mi Sandwich

Wednesday:

Run 4

Winesday

Vegan Chik'n &Dill Waffles (I still can't get the deliciousness of City o' City out of my head- and that was JULY). I'll post this recipe next weekend.

Thursday:

Yoga, afternoon walk

Choir Rehearsal, Rob will make dinner.

Friday:

Run 9.5

Stuffed Maple Tofu 

Saturday:

Walk

Pad Thai

Sunday:

Rest day

Baked chili with cornbread biscuit topping

I'm reading Interworld by Neil Gaiman again, and Cari just lent me Hyperbole and a Half by Allie Brosh, and still listening to good old HST. I'm really digging Matt Frazier's new No Meat Athlete Book.  Also just picked up a couple by an incredible poet and spoken word artist, Buddy Wakefield: Live for a living and Gentleman practice. Haven't heard of him?  Try this on for size- I promise you won't waste your time.  Rob and I saw him live- he opened for Ani Difranco this past week and he blew us out of the water.  Imagine a room of 350+ (mostly 20-something girl-power types) waiting patiently for Melissa Ferrik and Ani Difranco being wowed by a guy just talking.  He had the crowd holding their breaths just to be able to hear him better.  Amazing stuff.

As far as my research goes, I got my first draft of my research plan back with good feedback, and have been working on revisions- hopefully will have a new draft submitted on Sunday afternoon. I'm mired in the research of Miles & Hubermann, and looking for an issue of Time from 2005...

A Breakfast Blog. (For Rachel)

I've been asked by a few people to share my breakfast routine.  It is delicious, I might add!

I start my day off with a detox-lemonade.  It's easy to make.

You need:

1 lemon (this is rather tart, so you may want to start with just 1/2 a lemon)

1-1.5oz. Bragg's Apple Cider Vinegar (I don't care about the brand, but it must be unfiltered ACV)

Dash Cinnamon

Dash Cayenne Pepper

1-3 drops Stevia Extract (I like Vanilla flavor)

I juice the lemon, and mix in 10-12 oz. of water, then I add the ACV, Cinnamon, Cayenne, and Stevia, and give it a good shake.  From my reading, I understand that the detox properties of these ingredients is best consumed on an empty stomach, but since I drink water while I run, and I run before breakfast, this is usually sipped for an hour or so while I eat and get ready for my day after my run.

Like I said, you may find the taste to be a little overwhelming at first- but start with less lemon and ACV.  When you start drinking this, you may notice some pimples, as your skin starts to clear.  I have noticed that when I drink this every day, my skin looks and feels better. 

Okay, now I've run, and started sipping my lemonade, and I'm starving, let's eat!

After I run, I am hungry, and I try to eat protein in the am to help build running muscles.  This is my standard go-to breakfast after a run, which is bastardized from The Vegan Zombie's "Egg-trick muffin". (BTW- did you know TVZ is in the process of writing a graphic-novel zombie style cookbook?  I'm so excited and have already pre-ordered my copy through their kickstarter.) 

You need:

Extra firm tofu (cut into 1/2 slices,halved.  One package of XFT yields 4 servings Cut in half, half, half, and half again...)

Nutritional Yeast (pictured here is a canister of Red Star, but I buy my Nutritional Yeast in bulk and just refill the canister)

Chia Seed

Flax Seed and/or Flaxseed meal

Hemp Seed

Kosher Salt (optional)

Vegan cheese (my favorite is Daiya Cheddar)

Vegan bacon (my favorite is Turtle Mountain's Tempeh Smoked Maple Strips)

Flour tort ilia (6-8 inch, I prefer whole grain)

Start off by making your dry tofu topping- flaxseed yields nutritional properties best if crushed or ground.  I have a coffee grinder that I like to use just for seeds.  If you get the flaxseed meal, you don't need to pre-grind.  I like the taste of the whole seed, so I use a combination of the flaxseed meal and whole flaxseeds.

Mix your Flax, Chia, Hemp, and Nutritional Yeast together in equal parts.  Any and or all of these is optional, and you may adjust to taste.  I have recently added in the Hemp seed to the mixture, but the only ingredient I think is really necessary is the nutritional yeast.  Add salt, if desired- just a pinch.

Pre-heat skillet, with a smidge of olive oil.  I add three strips of tempeh (if I'm using another brand- Lightlife has a good vegan bacon, I only use two strips) and four squares of tofu tossed in the topping to the pan, and cook until lightly browned on each side.

I actually have it down to a science so that if I put the skillet on 4, I can go take a shower and flip the tofu when I get out, then get dressed while the second side is cooking.

After both sides of the tofu and fakin are browned, I pull them out of the skillet- and put a tortilla on the skillet and top with the vegan cheese.  Just a little will go a long way, I probably use about 1/8 of a cup.  Top with the tofu and fakin, and toast the tortilla until the cheese starts to melt.  Fold in half, and breakfast is ready!

Let me know if you have any questions, and Happy breakfast!