Back in Toronto, and a few recipes

Temperature: 1° C (feels like -5)

Distance run/type: 6 hill repeats (plus 6k LSD warm up and cool down) / hill training

Clothes: Lululemon running pants, sports bra, Adidas base layer, Adidas top layer, Adidas outer layer, Asics TrailRunners.

Feeling: Really cold at first, especially when I had to wait almost 10 minutes for my Garmin to pick up signal, but then I had to take off a layer by the time I got to the bottom of the hill.


Today has been quite a blur as well. I’ll attempt to recap as best as I can, but I make no promises on accuracy. As a peace offering, I’m throwing in some old recipes of things that I’ve made in the last few weeks that I thought were worth sharing.

After I got home from the airport, I worked for a couple of hours and then passed out from 10am – 2pm. I haven’t had a nap/mid-day sleep in as long as I can remember, but I really needed the sleep. I woke up feeling really groggy and it was a real struggle to finally get back to work. Lunch and dinner today were virtually the same; leftover grilled chicken breast mixed with a salad greens, tomatoes, cucumbers, red peppers, carrots, and apple. I threw in some fat-free italian salad dressing as well, and voila: a nice, satisfying light meal to counter 3-4 days of “whatever’s available” food. At lunch, I also heated up a leftover pumpernickel dinner roll and threw in some slices of aged cheddar cheese (I couldn’t help it!). I took pictures using my camera’s internal memory by accident so pictures may show up much later when I figure out where my camera cable is (I normally use a memory card reader).

After work, I decided that I felt well enough to make up for the hills training that I missed last night. I decided to run to an old hill area that I trained off of throughout the winter and was delighted to discover the hill to be too easy. I ended up switching to a harder hill – one that I was intimidated by after one particularly challenging hills training session that I did on it and was also happy to see that it was much easier than I was expecting. I’m not sure if this was due to the fact that my fitness levels are actually higher, or if the weather was more mild than it was last time I ran up that hill which made the hill easier to run up. I guess it doesn’t really matter, but I did feel like I almost cheated during my run and briefly considered running a few extra hill repeats but the sun had set by the time I finished 6 and it started getting really cold.

And now for a few recipes to whet your appetite.

Sweet Sweet Potato Falafels (original recipe from here)
2 medium sweet potatoes (orange inside), around 700g or 1 1/2 pounds in total
1 1/2 teaspoons ground cumin
2 small cloves of garlic, chopped
1 1/2 teaspoons ground coriander
2 big handfuls of fresh cilantro/coriander, chopped
Juice of half a lemon
a scant cup chickpea flour
a sprinkling of sesame seeds
salt and pepper

1. Preheat the oven to 425F degrees (220C) and roast the sweet potatoes whole until just tender – 30 minutes to 1 hour (depending on size). Turn off the oven, leave the potatoes to cool, then peel.

2. Put the sweet potatoes, cumin, garlic, ground and fresh coriander, lemon juice and chickpea flour into a large bowl. Season well, and mash until smooth with no large chunks. Stick in the fridge to firm up for an hour, or the freezer for 20-30 minutes. When you take it out, your mix should be sticky rather than really wet. You can add a tablespoon or so more of chickpea flour if necessary (the water content of sweet potatoes varies enormously).

3. Reheat the oven to 400F/200C. Make falafel balls and bake on a lined baking tray for around 15 minutes.


  • The original recipe suggests using sesame seeds and although I think they would have been an excellent addition, I didn’t have any sesame seeds on hand. Next time I make these (yes, there will be a next time!), I am going to make sure I have sesame seeds on hand so that I can throw them in.

Dill Rice


  • 1/2 cup brown basmati rice
  • 1.5 cups water
  • turmeric (I don’t measure this, but if I had to guess, I might say 1/2 tsp or so)
  • 2 garlic cloves, minced
  • dried dill weed (throw in as much as your heart desires – I would guess I put in 1.5 tsp or so)

Mix contents together and cook as you would normally cook rice (I use a rice cooker). It’s as simple as that!

Millet Mash (original recipe from here)
1 cup millet
3 cups water
1 medium onion
1 small head cauliflower
2 Tbsp flax seed oil
2-3 cloves garlic

1. Rinse millet well by covering with water and swishing it around, then draining. Do this 2-4 times until the water runs clear.

2. Chop cauliflower and onion into chunks.

3. Put rinsed millet and water in a large pot and cover with chopped vegetables and salt. Bring to a rapid boil, cover and simmer for 20-30 minutes, until the vegetables are soft and the millet is cooked.

4. Remove from heat, add flax seed oil, and mash with a large fork or potato masher.


  • I personally thought it was delicious on its own, but after a while, I started adding in some hot sauce to kick it up a bit and it was delicious!!
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