Woo-wee it’s the off-season….or the non-comp season…..or whatever this time of year is supposed to be called. I’m 10 days past racing in Kona. After a week of barely any exercise and eating whatever (hello beer, grilled bread, donuts and chocolate-peanut M and M’s…….) I’m easing back into some […]
Today, I had THE QUESTION. You know, the one eventually asked by most omnivores to most vegans upon opening up a conversation about diet.
You know, THE QUESTION. The BIG QUESTION. Its huge, even G.I.A.N.T by some standards…….
Where do you get your protein?
However, I’m not knocking THE QUESTION. A sense […]
I am spoiled. Living on the coast of San Diego, most days are between 68-75 degrees. A cold day is one that starts out at 39 degrees (when that happens, there’s a little snowflake icon that lights up on the dashboard of my car-super cute) Seriously, being a weather […]
“The best laid plans of mice and men often go awry”-John Steinbeck
I know that I use this phrase often. I’ve been feeling really good regarding training and racing and at the start of this weekend, I was ready to string together a couple of key workouts. Sadly; they were somewhat thwarted yesterday by the rock I hit at about an hour and a half into what was supposed to be a 4 hour ride. Thankfully, I stayed on the bike and at worst I was just aggravated. After close inspection of the tire, we deemed it “good” and proceeded to change the tube. Got back on the bike and it blew. Tried a third and had the same problem. At this point, I told Gina and Julie to continue (because good friends don’t let good friends
only enemies wait around for long mechanicals). I radioed to the tower called Geoff, and he set out to pick me up an hour away. My other bike is in pieces so riding that wasn’t an option. I arrived home and was just done with trying to eek out a quality workout. Reworked the training to push the long(ish) ride to Sunday and long(ish) run to Monday…..no biggy, right? I set out for a mental douche mind-clearing run in hopes to temper my mood, and then consoled myself with a baking project. Today, I was all set to begin my rescheduled long ride and found my other tire flat. Checked the tire for debris then changed the tube and it blew. Headed down to the bike shop for more tubes and possibly tires, where Johnny was a doll and showed me all of the crap I’d missed in the tires……staples, beer malt liquor bottle shards, etc. Seems like cracking empty 40 ouncers onto major roadways is a real sport in the Escondido-Temecula corridor. Okay, tire project complete. I’m good to go; ready to start this damn ride at noon and then Johnny pipes up:
Triathlon Training, Text with Dog and Vegan Smoked Salmon
Last Sunday, I went a little overboard and ran about 25% more than I was supposed to run. Why? Dunno. Lotsa reasons, I guess. It was a beautiful day in San Diego (but we have many); it was low tide and I could run the entire stretch from Del Mar to Torrey Pines on the beach; I have a new GPS watch; I was happy to be wearing a only sports bra and shorts; I had an new mix on my Ipod; I wanted to test the legs a week past completing a 70.3 race and gauge where I was….whatever the reasons were, I extended my run. In hindsight, I knew that it wasn’t the smartest thing. I feel fine and there were no dramatic repercussions. However, there’s a reason that a (good) coach writes a specific workout for his athlete. In the process of training during a 7-8 month season, you should do everything you can to execute each workout spot-on, no matter how you feel or if the cool kids (AKA, your training partners) are doing something with more volume or intensity or both. As KP explained to me, you need to be process-based. He is looking for each workout in April to set me up for successful ‘A’ race in July.
In the culinary world, and I think (finally!) in the upper right quadrant of the states, spring has sprung and bumper crops of asparagus, strawberries, and new potatoes are flooding the farmers’ markets and produce departments. Inspired by some really flavorful strawberries and a desire to create a dessert that would work for a Passover or Easter dinner, I created a strawberry cheesecake. It’s definitely vegan, almost “raw” and by some standards, “Paleo”. Okay, so I took a little culinary leeway on the last eating-style category, as I’m not sure if the cave people were sugaring back in the day. I’m also pretty sure that they were eating more slugs than wild salmon from Whole Foods, but I digress……. 🙂 I love making raw, vegan “cheese” cakes because they are a cinch: If you can turn on a blender, you can make one in a snap. The cleanup is minimal as well.
It’s been a great first half of March. I was able to kick off the first weekend with an Olympic-ish distance race + post race quality time in Palm Desert with my parents and Geoff. For me, the race served two main purposes: to shake out the proverbial cobwebs […]
It’s hard to believe that it’s 2014. Today I was out riding with my friends, Julie and Monica, and Julie mentioned that she had a Nytro women’s team kick-off meeting tonight (read: super fast girl team in San Diego). I told her that, four years ago, I was at […]