Running on Empty

So my plans for running today were squashed by the soreness that still exists in my legs.  This, folks, is a prime example of listening to your body.  Not only were my legs still super sore, but my knee was twinging a little bit and in the essence of staying injury free I listened – I took a rest day.  From cardio…

Tuesdays are usually my swing day, meaning that there is the potential for rest or adding it as a 6th day of exercise.  Today the rest won out.  Listen to your body kids!

We are having a potluck at work tomorrow and being the overachiever that I am, I signed up for two dishes.  I’m being sarcastic about the overachiever part, but I did this more so because I rarely get to cook for large groups, so I always double my efforts when the opportunity presents itself.  Tomorrow morning, I will finish off an old recipe for cranberry casserole and tonight I fixed a twist on what is known as “German potato salad” by adding sauteed asparagus to a dressed hot potato salad.  There was no mayonaise used in the production of this potato salad.  As a side note, I’m completely convinced that mayo is complete evil.  No nutritional value whatsoever.  Stay far, far away.  Anyway, for the dressing, I combined some dijon mustard, fresh dill, nutritional yeast (good source of B12 for vegetarians/vegans), water, maple syrup, the juice and zest of a whole lemon, and some minced garlic.  I roasted the potatoes with some additional minced garlic and a little olive oil.  Asparagus was trimmed and sauteed in a little olive oil.  When everything is finished, mix it all.  Done

The cranberry casserole is an old favorite.  Combine 4 c. fresh cranberries, 2 c. chopped apples, about 1 c. sugar (I usually cut this back to 1/2 c. and it still works, you are basically just trying to mascerate the cranberries and draw the juice out).  You then mix in a separate bowl…1 1/2 c. oats, 1/2 c. brown sugar, 1/3 c. flour, 1/2 c. chopped nuts (I typically go with walnuts or pecans, stay away from regular peanuts) and 1 stick melted vegan butter.  Mix all of these and pour on top of cranberry mixture.  Place in a preheated 350 degree oven for 1 hour, checking at 45 minutes.  The mix will thicken as it sits.

Other than that, eats again were really not spectacular.  I had lunch with a friend at Qdoba and while it was enjoyable, I think I am out of my Qdoba/Chipotle phase.  My normal go to is a veggie bowl with minimal rice, extra mild salsa, guacamole, and black beans.  I’m just over it now.  I resisted the lemonade, which was a health win for the day.  I had a Fuji apple for a snack and breakfast was a repeat from yesterday.

Tomorrow morning, I plan on having a green monster smoothie for breakfast to break up the monotomy.  Step class is tomorrow night and it is the highlight of my exercise week.  If you like step class, take a BodyStep class and see what you think.  As a step instructor, I have some issues with Les Mills, but I have enjoyed pretty much every BodyStep class I have taken.  Except party step, because I feel like it brings my endurance level down a few notches.  Also, completely unrelated, I am entertaining the idea of signing up for the Gasparilla Half Marathon in Tampa.  I have the running itch.

My pull up bar is staring at me from across the room, so I’m going to make some attempts and check back in tomorrow.

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About OneVeganFoodie

Let's see. I am a certified personal trainer (CPT), group exercise instructor, nutritional counselor, and wellness counselor. My training background focuses mainly on getting overweight populations into shape, but I have worked with people wanting to gain strength/healthy weight and agility. I worked with the Army and the Marines for several years before settling into a civilian lifestyle. I'm still adjusting and I really miss it. I also enjoy coaching non-runners through their first running event. I post my workouts on here but remember that you need to seek medical advice prior to starting a new exercise regimine. I also love food. I've been vegetarian for 10 years and 4 of the last years I have been completely vegan. I love food and I love to cook. I follow a strict diet that I do not recommend for everyone, but I really enjoy as it keeps me healthy and helps me to know what is going into my body.
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