Last year, I ended up with Achilles tendonitis in my left leg 3 weeks before the Hawaii Ironman and as a result I couldn’t complete the run. Achilles, aka The Evil God Of Screwing Up Your Race Season (and your mental well-being), returned 5 weeks ago and once again cast its spell-this time on the right side. I’ve been off real running since the 2nd week of March. I’ve done a little pool running, a couple of elliptical sessions and most recently attempted to use a stair machine at the swanky Spectrum Health Club in Santa Barbara. Unfortunately in the latter situation, I ramped up the stair machine too high and fell off of the damn thing only 5 minutes into my workout. In the middle of the cardio area, I let out a loud string of expletives as a result of my fall. Thankfully, most of the gym-goers had their headphones in. With my proverbial tail between my legs, I slunk over to the elliptical machine and Geico’ed through 25 more minutes of cardio.
Today I tested out my running and low and behold I completed 25 minutes up and down the golf course. I stopped 3 times for about 15 seconds at a time and stretched said Achilles tendon; which seemed to really help in preventing it from seizing up. My goal was to complete eighteen minutes of running. Why eighteen? Eighteen is some magic number that, in minutes, I believe constitutes a workout. This is completely unfounded. Not “seventeen”. Seventeen doesn’t count. Has to be eighteen. Yeah, we triathletes are one big collective group of neurotic athletes. I hit the eighteen minute mark and thought “let’s make this 25”. I finished and walked up the hill to my house with no residual pain or “there-ness” of the Achilles. Hot damn, I thought, I’m an athlete again. Never mind I bike and swim regularly. And have been biking ALOT. Running is where it’s at for me, baby!
Lately I’ve been craving yogurt. Specifically yogurt with crunchy and fruity things in it. Yogurt is a great host for one ginormous textural party-granola, bananas, berries, coconut, hemp seeds, chia seeds, pumpkin seeds, goji berries, dates……all that stuff works. I find commercial non-dairy yogurts super sweet and don’t eat the dairy stuff for a multitude of reasons. I created a super easy “yogurt” with all of the tang and sass of regular yogurt. I’m lucky that my local Wholefoods stocks frozen Thai coconut meat-but you certainly can scrape out the meat of one or two coconuts and save the electrolyte-sated water to enjoy later. You can vary the amounts of lemon and orange juice depending how sweet or how acidic you prefer your yogurt. Coconut is fatty, but that fat is made up of mostly medium chain triglycerides (MCTs) which are smaller (duh) than long chain triglycerides found in other fats Because they are smaller, they are more easily digested and your body uses the oil immediately for energy as opposed to storing it for fat. Coconuts also contain a boatload of lauric acid, which when broken down to monolaurin, becomes anti-viral and anti-bacterial. In addition to the meat, I used a little coconut oil as well to provide a thicker consistency when chilled. Finally, I’ve just started experimenting with essential oils and the addition of lemon oil is really nice in this yogurt.
Lemony Citrus Yogurt
- ½ Cup plus 2 Tbsp freshly squeezed Lemon Juice
- 2 Tbsp freshly squeezed Orange Juice
- 3 Medjool Dates, pitted
- 8 ounces young Thai Coconut Meat
- 1 Tbsp Coconut Oil
- 1-2 drops of essential Lemon Oil (optional)
- Combine the Lemon Juice, Orange Juice and Dates in blender. Let sit for ½ hour to soften.
- Add Coconut Meat and Oil. Process until Smooth
Enjoy the yogurt. Like most of my vegan concoctions, the shelf life is WAAAAAAYYYYYY longer than the dairy stuff. I would love to hear how yours comes out.
Crossing my fingers for the Achilles–here’s hoping