Fueling the Week

Miko was not thrilled on our walk this morning, he kept trying to drag me back to the house.

Because it was cold enough for frost! He didn’t appreciate me stopping to admire the pretty frosted leaves.

It’s been an interesting week, hasn’t it? Election tensions are still heavy, I’ve been avoiding political conversations daily at work. Thanksgiving planning and constant reminders that Christmas is right around the corner, heavy marathon training, and other fun stresses. Trying not to sweat it here and focusing on cleaning up my diet as I enter training taper and then into the temptations that come with holiday eating. Breakfast smoothies are a regular for me even on the weekends, I go through about 2 jugs of protein powder a month making them daily for hubby and I. I try to mix it up with different vegan protein powders from Amazon and this month I’m back to Orgain Organic Protein in Creamy Chocolate Fudge.

I like that it blends a variety of plant based proteins including brown rice, pea protein, chia seeds, and hemp protein for nutritional variety. It’s very smooth with a lighter texture that blends great with banana, berries, and kale.

I also have a  collection of vegan snack and protein bars in our pantry thanks to many shopping trips to Grocery Outlet, they come in handy during long weekend runs and as an afternoon work snack before heading to the gym for a long-ish training run. I’m obsessed with these NuGo Dark Chocolate Chocolate Chip Bars currently.

They’re like a decadent crunchy candy bar with better nutritional stats and 200 calories is reasonable considering the size of the bar, great for a little afternoon boost before a midweek long run.

Other eats have been simple this week such as more leftover quinoa, bean, and kale stew for lunch today.

Cabbage and cucumber salad with kidney beans and ginger tahini dressing.

And a simple tempeh and potato oil free stir fry for dinner after the gym.