As I said in my last blog, my training is ramping up and so is my food consumption. As a plant based chef and healthy eating coach, the complaint that I hear often is “I don’t have time to eat healthy”. Yes, you do. It is a matter of priorities. As I’m working at the desk, I’m cooking a pot of brown rice and roasting some vegetables to eat this week. Today I shopped (list in hand, always a list!) for most of what I need and planned my fuel and food for the week (of course, my home cooking plan could be derailed any time by the suggestion of a Native Foods kale salad or a combo plate of kale and Brussel sprouts at Union Tap and Kitchen. My day-to-day food isn’t fussy or complicated: most days include a baked sweet potato, a huge plate of roasted or steamed vegetables, a huge salad, a couple servings of protein from sources such as tempeh or beans, fruit and some starches such as quinoa, brown rice and GF English muffins. During training, I fuel accordingly based on the duration and intensity of workout with dates, Ignite Naturals gels (the best tasting out there, IMO) and bars. And every now and then, I just say “screw it, I’m eating whatever……I’m no type “A”..I laugh out loud and then pour myself another glass of wine 🙂
Some of the highlights from this week
I’m starting to feel like I’m getting into a training groove. This week, I pushed through three quality swims plus a swim analysis at SwimLabsEncinitas (and in my world, THAT is a workout, so let’s call it “four”). I learned some interesting stuff about my swim—such as my right arm catches correctly but I push my left one straight down to bottom of the pool without any “hinging” of said arm, thus rendering almost no semblance of a catch. I’m looking forward to getting in the pool early tomorrow and practicing the specific drills that hopefully will correct this.
The big news this week was that I executed six runs, including a short one off the bike at about 5 minutes per mile slower than the pace I hold for my long run (WTF?)……..I loathe transition runs). I haven’t run 6 times per week in over a year. While my Achilles issues are still somewhat present, I’m managing them enough to run consistently. Today I did most of my long run on the beach at low tide. I can’t express enough how lucky and fortunate I am to have these beautiful surroundings right outside my door.
Here’s a little healthy eating challenge for you for the week: have a large salad as your main meal at lunch or dinner (or breakfast, as I’ve been know to eat salad for breakfast) and at least 2 cups of raw or cooked vegetable each day. I think that you will really like the way you feel.