I hope everyone is having a great weekend! This one seems to be flying by after a leisurely long weekend last week – I got spoiled by that. And I have been dragging this week – not sure why, maybe the weather, work stress, and maybe wrapping everything up with my Rouxbe Forks Over Knifes program – who knows. I have been making it to the gym and it’s hard to be in a bad mood when you have a cute, pink yoga pig tank top on.
I always try to wear vegan tanks to the gym now and have been getting into great locker room conversations with other women about them lately, seems more are noticing them and/or just more are interested in a plant based lifestyle which is great.
I had a 10 mile training run today for an upcoming half marathon and it was a crappy run! It happens and I usually have at least one crap training run when building up for a race and this was it. My legs just seemed more tired than usual and heavy, my stomach was not happy, and it was very, very windy with strong crosswinds – the perfect storm of challenges. I got through it at an okay pace and paused RunKeeper a couple of times to stop, breath, and take in the scenery.
And I had to switch from podcasts to high energy music to motivate myself through the last couple of miles.
Miko has been having a relaxing weekend, he got very comfy in my lap yesterday taking a serious nap even snoring loudly.
And has been my lap study buddy as I studied for and took the final exam for the Rouxbe Forks Over Knives program.
Which I passed with a 97% overall grade, I am Forks Over Knives Plant-Based Certified which feels awesome to say I have some professional/formal training in the kitchen now. I can master the moist and dry heat cooking methods without oils or salt. And have tons of recipes from the program I want to work through again such as cauliflower pizza and lemon cookies.
Other eats this week include a huge lunch salad with hummus dressing.
Another simple oil-free tofu stir fry with purple sweet potatoes and tamari.
Hubby and I headed to Pho Vegan Asian Cuisine again for lunch where we got the spring rolls with peanut sauce dip.
He got a veggie noodle dish that he loaded with spicy pepper sauce.
And the tofu eggplant dish for me and it was delicious with a crunchy shell on the tofu.
We also stepped out to Mikuni’s Sushi to share three vegan rolls – like this tasty avocado cucumber roll, that was simple with a creamy sesame flavor.
And the rabbit roll with a fun soy wrap and plenty of greens.
Finally the Veg 10 roll with tempura carrots and plenty of avocado.
All great rolls, I even loved the texture and simplicity of the avocado cucumber roll.
Okay, to the list!
This is a great inspirational running story.
Forget 5 a day, eat 10 or more servings of fruit and veggies a day!