It’s been a great weekend, I would just like more of it! Friday night we had another fun dinner for the Sacramento Vegan Chef Challenge at the Tower Bridge Bistro. Between hubby and I, we shared tomato and artichoke heart Bruschetta, roasted rainbow carrot salad with quinoa, miso and agave marinated tofu with chickpeas, lentils, and veggies, grilled portobello with horseradish mashed potatoes, coconut cake, and chocolate panna cotta.
Lots of new and unique flavor combinations, the tofu dish and coconut cake were my favorite – but it was all great!
There was also another deal hunt at Grocery Outlet were I found NuGo Dark bars for fueling long runs, more ice cream and Amy’s Vegan Pizza.
My long training run this week is a taper at only 12 miles, but I fueled up for it as I usually do with quinoa and lentil stew for dinner the night before.
This stew came about good, but the lentil ratio was a little too heavy this time which made it very hearty and protein loaded, but needed more simple carbs.
Maybe that’s why my long run was just eh today. I took it at a slower and easier pace because my legs felt tired and lethargic after a high mileage week.
Not a bonk, but a sign that I need to throttle back a bit before next weekend’s 18-miler. This week I need to read more on fueling for long runs and consider possibly adding an energy drink to my usual GU Energy Gel routine and trying to avoid an energy crash as I pile on the miles.
But these salty Jackson Honest Organic Sea Salt chips tasted so great after the run.
And this refreshing salad also made a good post run lunch with tahini dressing, chopped apples, and lentils.
It will be nice to relax a bit tonight, sweet hubby is making sweet potato chili which I can’t wait to try and maybe watch another scary movie on Netflix or two. Hope everyone is having a great Sunday and the list!