Weekly Training Recap: The Costume Party Run, Week 2

May 20, 2013 · by Debbie · 10 Comments

It’s heating up in the desert, with the highs reaching over 100 degrees most days now. That means no messing around getting out the door in the morning, unless you want to endure a suffer-fest of a run. I cut it pretty close on Sunday for my long run, but I was fortunate to have a bit of a breeze to cool me off. I’m in week two of my training for the Costume Party Run. Here’s my weekly training recap.

Strength Training

Not much to report. I still haven’t made it back to the gym (next week!). I taught two classes. On Tuesday, my Superball class, I taught the single set circuit. Kind of fun and challenging, we don’t repeat any exercise, but complete at least three exercises for each muscle group. My class loves it because it seems to go quickly, plus they only have to do pushups once!

I taught my Fast and Furious class on Friday, but because I had a bit of a headache (and I get to design the class), I kept if kind of low-key and low-impact.

Running

I had work and travel challenges this week, but still managed to get my most important workouts done. On Wednesday, my speed work day, I had to work at 8:00 instead of my normal 10:00, so I cut the workout short. I ran two miles with Penny to warm up, then dropped her off and completed two-one mile repeats on the road. They both were 8:30 and they both felt much harder than they should for that pace. I really had time for a third interval, but I just didn’t have the heart.

On Saturday, which is supposed to be my long run day, Alan wanted to go to the CIF track finals, which were held at Mt. San Antonio College. Palm Desert had one athlete, a female high jumper, who made it to the finals, and he wanted to be there (he’s the head coach). I was happy to go, because I really wanted to see La Quinta High School’s amazing runner, a junior, who qualified in three events. She chose to just compete in the 1600 and the 3200, and I was hoping to have a chance to see her run at least one of those events.

There were six of us driving from Palm Desert High School, so we took one of the school vans. There is just something so energizing about attending a big event like this, with the best track atletes from Southern California competing for a chance to move on to the Masters, the next step before the State Championships. I hadn’t been there since my son ran track a long time ago (he graduated in 2000).

Susannah, our high jumper, did very well, finishing fourth in division three (our division includes the state champ, who jumped 5’11″). Susannah completed the 5’5″ jump on her second try. We’re not sure if that was good enough to continue on to the Masters, but she really did great. Out of all the competitors, two jumped 5’11″, one jumped 5’9″, three managed 5’7″, and there were about seven who completed the 5’5″ jump, so she does have a chance to move on. (note: just found out right before publishing..she made it! She’ll be competing in Cerritos next weekend.)

I did get a chance to see the runner from La Quinta, who’s 1600 was going off just as we were packing up to leave. Megan led from the very beginning, and managed to hold on all the way, in spite of a late charge from one of her competitors. She finished in 4:54, pretty amazing to see.

After surviving the whole day on almonds and Clif Bars, we got to stop at Native Foods for “lunch” (it was after 4:00 when we got back into town). I decided to try the Jackelope BBQ Sandwich again, and it was even better this time. Still spicy, but not quite as much as last time. Alan had the Scorpion Burger, which is always tasty, and we shared a Peanut Butter Parfait for dessert. We dined with another coach and athlete, but I used my better judgement and didn’t take pictures of their food.

So, back to my running. My long run was pushed back to Sunday, and I got out the door about 6:15, a little later than planned. I planned to run three miles with Penny, but she was so slow, I had to walk a good portion, and dropped her off after running about 2.3 miles. I headed back out, staying on the road and hard packed trail. The weather stayed cool, and I was running pretty well until I was about two miles from home. All of a sudden my stomach was so upset that I wasn’t sure if I’d make it to the bathroom at the park a mile away. I had to walk a good portion of the next mile. Not a normal experience for me, thank goodness.

After my stop at the park, I was able to finish my run, completing my 11 mile long run. I keep feeling like it should be easier than it has been the last two weeks. After all, I’m in pretty good shape, having just finished my half marathon three weeks ago. I’m sure the warming weather has something to do with it, but I feel a little frustrated and worried that my long runs haven’t been better.

Best recovery smoothie: Bananas, guava, kiwi, apple, almond milk, soy yogurt. #vegan & delicious!

Here’s the complete recap if you’re interested.

Well, that was my training week. How did your training go? Any competitions, events, races, or breakthroughs you’d like to share? Give!

Filed Under: Costume Party Run, La Quinta, running · Tagged: CIF, Costume Party Run, half marathon, Mt. Sac, native foods, running, track & field, Vegan, weekly training recap

Strawberry Salad with Tofu Feta and Super Greens. #Vegan Recipe

May 14, 2013 · by Debbie · 12 Comments

So for the first time ever, the Amgen Tour of California traveled through the desert cities of Palm Desert to Palm Sprngs on Monday. We greeted them in true desert style by having the hottest day ever on record for May 13. Depending on who you ask, it was anywhere from 108 to 114 here. One friend estimated 128 coming off the asphalt. Anyway you measure it, it was freaking hot.

I wasn’t able to get out there to see them. It was Alan’s birthday and he spent some of it hanging out on Highway 74 in Palm Desert waiting for “the boys.” Poor me, I was working. Of course, I was working in air conditioning, so it’s not all bad. If you can’t see the video above, that’s because it is an embed from a friend’s Facebook page and I think his privacy setting is “Friends of Friends.” So, if you really want to see the amazing finish, which was at the top of the Tram Road, a 2,500 foot climb over 3.6 miles, you’ll have to friend me. I actually have special memories of the place, it’s where Alan and I got married.

Strawberry Salad with Tofu Feta and Super Greens

As I mentioned, Monday was Alan’s birthday, so of course, he got to pick what he wanted for dinner. Cover your ears (or your eyes) no-carb people, because my man’s favorite dish is penne pasta with garlic and olive oil. And a salad. Since the pasta was pretty simple (I did throw in some sun dried tomatoes and parsley for color), I fancied up the salad a little with strawberries and tofu feta. Of course, if you’re not vegan you can just toss in some of the real stuff, but the vegan version came out pretty darn good. I used my Creamy Tarragon Dressing.

Strawberry Salad with Tofu Feta and Super Greens. #Vegan Recipe

Prep time

30 mins

Total time

30 mins

A perfect salad for summer weather.

Author: Debbie

Recipe type: Salad

Cuisine: American

Serves: 2

Ingredients

8 ounces extra firm tofu, drained and pressed
2 tablespoons olive oil
1 tablespoon lemon juice
¼ cup red wine vinegar
1 teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon dried thyme
1 teaspoon salt
¼ teaspoon pepper
2 tablespoons nutritional yeast
water
Super Greens (I got mine from Trader Joes, a combo of kale, spinach and chard)
¼ cup yellow plum tomatoes, sliced in half
¼ cup green onions, chopped
¼ cup strawberries, sliced
½ avocado, chopped
Creamy Tarragon Dressing

Instructions

Break the tofu into large chunks and set aside
In a medium bowl, combine the olive oil, lemon juice, vinegar, basil, oregano, thyme, salt and pepper.
Add the tofu, using your hands to break it into smaller pieces (think feta-sized)
Add the nutritional yeast and toss lightly to combine.
Add enough water to cover the tofu feta.
Cover and refrigerate for a minimum of 15 minutes. One hour is even better, and overnight is the best yet.
Combine the salad ingredients.
Add the dressing and toss.
Drain the tofu feta and sprinkle on the salad (I didn’t use all of it for my salad, use as much as you like).
Toss again lightly.

Notes

There are other tofu feta recipes available. Some use miso paste instead of the nutritional yeast. You can make this a main dish salad by adding quinoa.

I made this as a side salad, but I’d love to try adding some quinoa and making it a meal.

Do you have a favorite summer salad? What is your favorite summer salad ingredient?

Filed Under: Cycling, La Quinta, Vegan Recipe · Tagged: amgen, cycling, strawberry salad, tofu feta recipe, tour of california, Vegan, vegan recipe

Jackfruit: The Vegetable Meat and Native Food’s New “BBQ Jackelope Sandwich”

May 7, 2013 · by Debbie · 21 Comments

I dropped by Native Foods today for lunch and imagine my surprise when I saw a new menu item, The BBQ Jackelope Sandwich! (I was also dismayed to see that it replaced my current favorite, the Bistro Steak Sandwich, but that’s another story). The new Jackelope Sandwich is made from slow cooked jackfruit, smothered with smokehouse BBQ sauce and topped with Asian salad.

What? You’ve never heard of jackfruit? Well, you’re in for a treat. A healthy, all natural, vegan treat!

The jackfruit grows in tropical locales on tall, evergreen trees. Pricky and green in its unripened state, which is when it is perfect to use as a meat substitute (it is yellow and sweet when ripe). It is cultivated in India, Ceylon, southern China, Thailand, and other countries with hot, humid climates.

The jackfruit is not cultivated much in the United States, and though attempts have been made in Florida and Hawaii, it is rare to see a jackfruit tree in this country.

But, how does it taste? The unripened jackfruit has a taste and consistency similar to chicken when it is cooked. It can be shredded or cut into chunks, and can be slow cooked for extra flavor. Because of its cultivation in Asian countries, it is frequently used in curries. The one other time I ate jackfruit was at the Bohdi Tree, a vegan Asian restaurant in Huntington Beach.

The jackfruit is nutrient rich, especially in vitamins C and B complex. It has small amounts of vitamin A, plus potassium, magnesium, manganese, and iron. It is also high in dietary fiber.

So you don’t have a jackfruit tree in your backyard? No worries. In this country, jackfruit is most frequently available in cans and is sold at Asian and Caribbean markets. Because of it’s moderate popularity, I’m not sure if it is available at supermarkets like Whole Foods. There are a few online sources, including Amazon.com. Make sure to look for unripe (or young) jackfruit in brine.

Recipes? I’m sorry to say that I have never cooked with jackfruit (yet!). I have done my research for you though. Here is a video from Melisser Elliot from Everyday Dish TV with her Jackfruit Carnitas Tacos.

Here are two recipes from Clean Green Simple, Carolina Pulled “Pork” Sandwich, and Jessica’s version of the Jackfruit Carnitas.

Vegan Sandwiches Save the Day! has a recipe for Carnitas sandwiches (Cadry reviewed the book and made the sandwich, you can check her post out here).

I have to say that a long time ago I used to love carnitas. I will definitely try one of these recipes!

So, how did I like my BBQ Jackelope sandwich from Native Foods? Well, I liked it a lot. The texture is amazing (unless you’re a vegan who gets freaked out by food that feels too “meaty”). The flavor of the jackfruit was a little overwhelmed by the sauce which was a little too spicy. I say that as someone who would put Sriracha on everything, so if you aren’t into spicy food, this particular sandwich might not be right for you. The Asian slaw (which is on the sandwich itself), helps to cool it down and adds a satisfying crunch. I will order it again.