Wow, another weekend flew by too fast. This was a very challenging week at work, we’ve had a lot of projects, re-organizations, and shakeups lately and training three new hires in our team while it was my boss’s last week and trying to make sure everything is covered before he moves out of state. One of those weeks where it was just hard to leave work at work, I found myself feeling tense with stress a lot and just looking to get through the week. The stress has been making training harder as I’ve felt more achy, tired, and cranky than usual and agonized about today’s 18-mile training run. But got through it and feel much better about it now.
More on that later, food was the big star of this weekend and it’s a good thing I did log 18 miles after so much great eating. It’s the last weekend of the Sacramento Vegan Chef Challenge, so we got out twice to enjoy more fabulous eats. The Porch is probably my favorite participant each year because they rotate the menu frequently during the month with exciting new things to try. We headed back for the 2nd time this month Friday for the exciting options.
And arrived just in time for another rain downpour, perfect to enjoy dinner inside! We started with squash ginger bisque and sweet potato tots – both great, but the creamy ginger bisque was my favorite.
Hubby got the fried cauliflower po boy and I got vegan meatless balls made with rice, beans, and other great ingredients! They were coated in a delicious BBQ sauce served on a bed of creamy grits.
And so filling I had to take part home to have room for the poached pear dessert.
Last night we met a bunch of vegan friends at Evan’s Kitchen for their vegan chef challenge menu and I was almost tempted not to go because I was tired and fretting about my long run the next day, but so glad I did since another Team Veg running group member was there who is also training for the CIM. Of course he’s more of an experienced runner than me after multiple marathons and ultras and ran 26 miles earlier that day which seemed easy for him – grrr! But made me feel better after hearing his stories from training for his first marathon and it wiping him out too.
Evan’s menu had more items centered around veggies such as sauteed garlic and mushrooms, colorful grain dishes, and salads. And they had a great, spicy lentil and quinoa dish that spoke to me to fuel my long run.
Dessert was chocolate lava cake with coconut ice cream – yum. I’m glad we went to hang out with friends.
But I had a heck of a time getting up this morning and motivating myself for the run. And I agonized over the weather forecast trying to decide if I should go to the gym or not. Looking at the thunderstorm and heavy rain warnings for the morning, I decided on the gym despite 18 miles on a treadmill sounding awful. After doing a 16 mile run in the rain, I learned that sports bras and shoes get pretty horrible when completely soaked and decided I wasn’t up for dealing with that and possibly lightening.
Truthfully it wasn’t as bad as I thought, I broke it into three hour-long sessions mixing up hills, intervals, and pace while listening to a lot of podcasts and zoning out a bit. Plus it was nice having storage on the treadmill for energy gels and multiple water bottles. Still it’s an endurance test on it’s own!
I was not too starved when I go home, so I snacked on salty chips and made a simple veggie and bean oil free stir fry with tamari.
And I am feeling the run now ready to crash with the pups on the couch! But first the list!
These homemade vegan peppermint patties look delicious!
This episode of No Meat Athlete Radio talking to Matt’s recently-gone-vegan father was great because he openly discusses his health problems, being a critic of the lifestyle prior, getting off medications, and no longer having a fib attacks.
Exciting news for Veggie Grill, hope to have a location near us soon!