After my big reveal in yesterday’s post, I’ll bet you’re wondering how I went from an unmotivated December to an enthusiastic marathon goal seeker in such a short time. The big answer is…I don’t know. Sorry, no great revelations beyond, after 20 years running I knew even when I was struggling to finish five miles that eventually I’d get my mojo back.
Of course, that blah December put me way behind the 8-ball in my training for the Palm Springs Half Marathon, which is just five weeks away. I haven’t done any speed work, and up until Sunday, my longest run was one 6-miler that I pushed myself through last week. But, knowing that I now have a marathon on the agenda helped to get me going this weekend, which I consider both the start of my half marathon training and my marathon base-building schedule.
Saturday was a trail run with the dogs. Trail running, especially in our hills, is great for strength building, so it’s perfect at the beginning or base period of a training plan. Alan and I have already discussed how we will continue to give the dogs their run, while increasing our mileage as we move beyond the base period. In the meantime, though, we had a great four mile run on the trails with Penny and Buddy, then I took the little dogs, Olivia, Lily, and Coco, out for another mile on the road (man, they ran fast this week!).
On Sunday I was determined to push myself out of my funk. I started with a mile with Penny (some things you can’t skip), then headed out on the road for another seven miles. It was a bit challenging, but it felt great to be out there and finally adding on some mileage. While I may not be as fast as I originally planned for this event, I know I can at least have a strong race.
Vegan Pesto Pizza
Before you can make pesto pizza, you need to make some vegan pesto! Regular pesto recipes include cheese of course, but I assure you that you can take the cheese out and it still tastes great. In this recipe, I used nutritional yeast to add a little cheesy taste and texture, but I have also made pesto without it and it was very good.
2 cups fresh basil
1/2 cup pine nuts (walnuts work too)
2-4 cloves garlic
3 tablespoons nutritional yeast
1/2 cup extra virgin olive oil
1 tablespoon lemon juice
Salt and Pepper to taste
Add the basil, pine nuts, garlic and nutritional yeast to a food processor. Process until just roughly chopped. Add the olive oil, lemon juice, and salt and pepper. Process until thoroughly mixed.
Now that you’ve made the pesto, let’s put that pizza together.
Vegan Pesto Pizza
- Pre-made (vegan) pizza crust. I used one from Trader Joes
- ½ cup pesto sauce
- 2 medium tomatoes, thinly sliced
- ½ cup sliced mushrooms
- 1 cup vegan mozzarella cheese (I used Daiya)
- Any additional favorite toppings of your choice
- Preheat oven and pizza stone or pan to 450
- Roll out your pizza dough to desired thickness
- Transfer the pizza to your preheated stone/pan
- Spread on the pesto evenly
- Add a layer of tomatoes
- Sprinkle on the cheese
- Add the mushrooms
- Bake at 450 for 20 minutes or until the crust is a golden brown.
- Allow to cool for 5 minutes before slicing.
I think this may be one of my favorite pizza creations ever! Of course, feel free to add your own toppings (I’m just a mushroom pizza addict). Extra basil, carmelized onions, other veggies would all be great additions.
Do you make your own pizza or order out? What are your favorite pizza toppings? Do you get an opportunity to run on trails? Do you love them as much as I do?