Temperature: 19° C
Distance run/type: 9.5k (5.90 miles) / tempo
Clothes: Capri pants, Lululemon tank top, Asics 2150s.
Feeling: Utterly exhausted, slightly terrified, and like I received a big kick in the pants.
Tonight, I doubted myself for the first time since I signed up for the marathon training. In my head, I thought I knew what I was getting myself into, at least during the week since our half-marathon group had trained with the full marathon group before. I knew that the Sunday long run would be tough, but I was mentally prepared to take on the new distances by slowing my pace and not pushing myself beyond my comfort zone.
Well, tonight I felt like I got a swift kick in the pants when our group went for a 10k tempo run. It felt like everything was going wrong – my leg was still complaining, hunger struck me hard before I even hit the turnaround point, and I felt turtle slow.
Anyway, after rushing home and eating through my misery, I managed to put things into perspective.
- I didn’t sign up for this marathon to achieve a personal best – I just wanted to spend my birthday doing something I love and really solidifying a life-changing decision that I made two years ago to stay healthy
- I actually ran tonight’s 9.5 route slightly faster than last year’s 10k (also the life-changing race that was my longest distance ever run that day) – and although I was tired, I did not feel nearly as wiped out as I did last year after the race
- This is really the first week back into running after working through my first injury, and running the half two weeks prior. During my first Half-Marathon clinic run last year, we did 4 or 5k, and I remember feeling unsure of whether I’d make it back to the store.
- I have improved, I have gained fitness – I just have to take one run at a time and focus on moving at a pace that works for me.
Okay, that’s all I’ve got for now. What kinds of things do you do to take a step back and keep yourself on track with you fitness (or any type) goals?
I have such a crush on Vegan Overnight Oats (thanks for the recipe!). This dairy-free version agrees with me far better than the versions that contain yogurt. Basically, my point is that I think I’ve moved past the “like” phase and have fallen helplessly in love with VOO. After playing with proportions for weeks, I’ve finally hit the jackpot with this combo:
Blueberry and Banana VOO, revisited
- 6-8 frozen banana slices
- 1/3 c rolled oats
- 2/3 c soy milk
- 1 tbsp flaxseed meal
- 1/2 tbsp chia seeds
- 1 tbsp dried blueberries
- 1 tbsp cinnamon (yes, I am obsessed)
- pinch of nutmeg
Mix together and leave in the fridge overnight. It’s okay if the bananas are still frozen – they will defrost in the fridge overnight.
The next morning, do not even think about eating your VOO without a healthy spoonful of your favourite nut butter, and any other toppings that strike your fancy. This morning I had two fresh strawberries, fresh blackberries, homemade hazelnut butter, and unsweetened shredded coconut.
Every morning suddenly becomes exciting when I know I’m minutes away from enjoying another bowl of VOO. I thought I still preferred hot oatmeal but I have fully converted.
Okay, I suppose I can stop gushing now and move onto lunch.
Mixed salad with tomato, red peppers, baby cucumber, Sriracha sauce, and honey dijon yogurt dressing.
On the side, I had two Whole Wheat Spinach Rotis that I made last night (recipe at the end of this post!), with Kidney bean, pea, and corn stir-fry dressed with tahini sauce (and fresh red peppers added in at lunch). This was inspired by Caitlin’s stir-fry from yesterday (which looks much better, but I had to make do with whatever ingredients I had on hand).
Uhm, those were some TASTY Spinach Rotis if I do say so myself. They were far from authentic as I messed up and had to do a lot of damage control when it came time to cook the roti, but I was really impressed with how these turned out. Sure they weren’t quite as tasty as the ones you get at the restaurant, but they also weren’t bathed on oil and I can count the number of ingredients (minus the spices!) that went into the roti on one hand.
Strawberries, blackberries, and one kiwi for dessert – perfect!
Mid-afternoon salted peanut snack – a mix of salt and malt vinegar and honey roasted salted peanuts. Normally I wouldn’t, but I was hungry and suspected I was a bit low on protein at lunch.
I only intended to eat half, but kept on chewing and suddenly it was all gone. It’s a good thing that I ate the whole bar seeing as how hunger hit me like a ton of bricks halfway through my run later that evening!
After my run, my defeated self ripped into a bag of cashews that they were giving out for free at the store.
Then I devoured half a bag of Craisins – which I got for free last year at the store. Free food samples make me happy.
Dinner was huge. I tried to keep things in check and resist having what I really wanted for dinner (ridiculous amounts of sushi, or several slices of take-out pizza) and forced myself to eat dinner at home.
While snacking on some peanut butter puffins and rice crackers, I steamed some broccoli, chopped some cucumber, heated up more Whole Wheat Spinach Roti, and helped myself to a very generous serving of the stir-fry I made last night and had for lunch earlier today.
So, remember that mustard obsession I always talk about? Yup, it tasted great with my stir-fry, cucumber, broccoli, and roti. Sriracha sauce and green salsa were excellent additions as well.
Broccoli has got to be one of my favourite vegetables. I don’t think I could ever get sick of eating it!
After dinner grazing:
- Small handful of Peanut Butter Puffins
- One Robin Egg (yep, I still haven’t made it through the Easter chocolate stash!)
- One square of Green Tea-flavoured dark chocolate (70%)
- Ginger tea
Whole Wheat Spinach Roti
I confess I would probably have never thought to attempt making my own roti, but when my sister sent me a link to this recipe and asked me to make it, I knew that I had to give it a try. What attracted me to the recipe was its simplicity (which was actually an illusion if it’s your first time making roti like it was for me) and the opportunity for me to use up the reduced-price spinach that I bought the day before (and was already starting to show signs of going bad).
Although I will admit that these do not taste like the roti you would get in a restaurant, and seasoned roti-makers are probably going to cringe at my approach below, but what I can say is that these were easy to make, used ingredients that are all easy to find at any local grocery store with a decent spice stash, and made with a standard non-stick frying pan minus layer upon layer of oil.
Here’s the recipe – you can thank me later when you enjoy healthy Spinach Roti in the comfort of your own home. No one will judge you if you pair it with the creamiest curry you never want anyone to know you ate all by yourself in one sitting. You’re welcome.
- 2 c whole wheat flour
- 1/4 tsp Turmeric powder
- Chilli powder as required (totally forgot to add this!)
- 1/2 tsp Chat masala powder (it was all I had on hand)
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1 tsp coriander powder
- Salt, to taste (I forgot to add this – I will next time because I think it would make these even more tasty)
- Fresh spinach (I used one large container)
- 1 tsp coriander seed
- 2 tsp olive oil
- In a large pan, heat 1 tsp oil and add coriander seed until you can smell it (don’t burn it!). Add spinach and cook down for about 5 minutes.
- In a large bowl, mix all dry ingredients together.
- Add cooked spinach (including the water that the spinach releases) to dry ingredients and mix together, adding water as necessary. Note: I thought it was too dry so I ended up adding way too much water. The result was a really sticky dough that stuck to my hands like glue.
- Add 1 tsp of oil to dough and knead well (I forgot this step too, so I added it after I had let it sit for 10 minutes. I don’t think it made a big difference!). Set aside for 10 (or 30 minutes if you’re me).
- If your dough is really sticky, add whole wheat flour until you are happy with your dough. Separate into small balls – about the size of a golf ball. With a floured rolling pin (or you could use your own hands, too!), roll out until they resemble thin pancakes. Be sure to continue adding flour to avoid having the roti dough stick to everything!
- In a well oiled pan (I used cooking spray) on medium-high, heat/cook the rotis through until cooked.
My “rolling pin”!