Things are kind of a blur here after two really busy days at work, Thanksgiving planning, marathon planning, Christmas planning, Rouxbe Cooking Program, and trying to help update the local vegetarian society websites. That’s all good busy though and Miko wants nothing to do with it, snuggling under blankets and in front of the fireplace are his priorities this week.
I might need to find better cold weather running gloves if temps are in the 30s or even the 20s for the marathon – eek! We’ll see, the weather forecasts seem to change hourly this time of year and that could be a last minute purchase the day before the race.
There has been a little splurging here and there, Grocery Outlet had a price on Silk Almond Nog I just could not pass up.
And it’s such a treat in coffee!
I’ve also been enjoying Health Warrior Mango Chia Bars for a snack before workouts or during long runs.
They’re not huge, but only 100 calories and loaded with a satisfying amount of chia seeds and dried mango.
The super chewy texture is oddly satisfying giving more time to savor it.
I’m continuing to eliminate sweets and fats from as I get closer to race day and focusing on simple ingredients like grains, potatoes, and beans. I steamed chopped potato, carrots, kale, and chickpeas and blended with a sweet mustard sauce I whipped up.
And leftover quinoa veggie salad over salad greens topped with balsamic vinegar and nutritional yeast.
This tasted a lot better than it looked – chopped yellow squash, carrots, and tempeh in an oil-free stir fry with tamari and sriracha.
And chickpeas, carrots, and kale sauteed in marinara sauce.
Hopefully I can keep this up for Thanksgiving, haha!