Sunday already, I’m sad that the weekend is coming to an end. And that I’m on call next week, ugh. But I banged out the last long run of my half marathon training today, 11 miles, and improved my pace considerably from my 9 mile run last weekend. I’m thrilled about that because it was windy and cold for the run, the first 2 miles were tough and I was expecting it to be slower. The half marathon is in two weeks, so I’ll be tapering down my long run next weekend while trying to push my pace a little more.
Training for this half has been considerably smoother than my last half in October and I think the Vega Whole Food Optimizer smoothies I’ve been drinking before and after long runs have a lot to do with it.
When I initially tried it, I had luke warm feelings about the flavor and texture. Since then it’s grown on me a bit. I’m pairing just one scoop of it with greens and fruits for a better tasting, lighter smoothie. I have one of these smoothies about an hour before a long run and about 30 minutes after since the first thing I want to do is hit the shower! Long runs while training for my last half really took a lot out of me leaving me tired and cranky for the rest of the day. This time around I’m covering more miles and hardly feeling it after, I think this is really working as running fuel and a great recovery food as the Amazon reviews stated. Granted, it’s not cheap and not something I could afford on a regular basis, but something I will splurge on for long race training from now on.
More proof is that after the 11 miles, I still had energy to hit Costco on a busy weekend day! You know, just to load up on some produce to hold me for the next few days. :-P Watermelon, bananas, grapes, kiwis, carrots, spinach, red peppers, dates, and mini sweet peppers for hummus dipping.
Then I broke out my pizza leftovers from last night to spruce up for a quick dinner while watching the Oscars with hubby.
Since it had no cheese, I decided to add Daiya Mozzarella Shreds and a fresh chopped tomato to the top before placing in the oven for 10 minutes at 400 degrees.
And paired with lightly steamed asparagus and more Veganaise/honey mustard for a dipping sauce.
The Daiya shreds hardly melted in the oven, but they took on a much softer and gooey texture making the pizza much more rich. I can’t wait to try my own homemade vegan pizza with the shreds.
Have you ever tried Vega Whole Health Optimizer or any Vega products?