My kind of weekend

What a glorious weekend. No, I didn't jet set or road trip off to somewhere exciting. No, I didn't do anything even that interesting. But it was perfect. I did exactly what I wanted and needed. Run, eat and sleep. After being sick, tired and working a bunch a four day weekend was just what the doctor ordered.

By friday, I was pretty tired, still not feeling recovered from the flu, in fact starting to feel more sick than I had for a week. I was also experiencing a delayed onset of post-race endorphin drop. I was just plain bummed out. My poor mother had to watch me cry and stumble around in the mental darkness trying to pinpoint the source of my mood. Sad and uninspired, I slept a very fitful night and woke up Saturday morning to do my long run. While I had planned to do a 15 miler at Tiger which would take me the coach prescribed 3 hrs, I decided what I needed mentally and physically was a "chocolate run". I opted to do another run-about of Seattle and set off in the early morning through the city. Less than an hour into the run, I ran by my former best friend and teammate Lindsey Wilson on Queen Anne. At first I didn't recognize her but then it connected in my brain... and it made me think about my funk. I pondered whether or not it was due to some deep seeded unresolved issue and if I had spent my adult life convincing myself that I had resolved my issues but really not. And then, I started laughing really really hard as I ran. Because the reality of the situation is, I was just bummed out, no deep seeded issue required. I felt a sudden levity and the spring returned to my step.

I had a great run, covering 30 miles. I tried Vespa for the first time on a long, long run and it worked phenomenal. I don't know how, but it was great. My energy was stable and I only had to take one Clif Shot gel for the whole run. Vespa helps to metabolize fat, stabalize glycogen levels and minimize lactates. I.E. no dramatic drops in blood sugar, even energy, keeping the bonk away by utilizing the energy stores the body already has. Afterwards, I tended my organic vegetable garden at my uncles and went shoe shopping with my mom.

Sunday was another great day, heading out with SRC for the Sunday run and then working in the store for a few hours. For the week, I made it to 100 miles. Wahoo.

Food, in review

I know I haven't been keeping up on my food postings, though I have managed to make a few remarkable things over the course of the last two weeks. Here are some of the highlights:

Veggie Lasagna

I have never been a big fan of lasagna. It was always too heavy, too meaty, too much of a brick in my stomach. But last week, I was in the mood for something lasagna-esqe. I ran to the store and picked up some Tinkyada Brown Rice pasta. In my opinion, I think this pasta is even BETTER than normal pasta. It was lighter, healthier and more flavorful. I loaded this with veggies and topped with Almond Milk Cheese.

1/2 package of Tinkyada Brown Rice pasta

For sauce:
1 can diced tomatoes with green chiles
1/2 white onion, diced
2-3 cloves garlic, minced
1-2 tsp italian seasoning

For sauteed veggies:
portabello mushroom

For layering:
fresh spinach
roasted bell peppers
crushed red pepper
italian spices
almond milk cheese, mozzarella style

Prepare the noodles according to the package and preheat the oven to 350. Prepare the sauce by caramelizing the onions and adding in the garlic. Add in the diced tomatoes and spices and let simmer while you prepare the other veggies. I didn't put amounts on the veggies to sautee because it really depends on how many you are preparing for. If you make too much, it can be saved or served on top as garnish. Cook em up however you like. I did a quick sautee of the onions and garlic, then added the carrots, broccoli, cauliflower and added a bit of mushroom stock to steam the veggies. Once the stock was absorbed I added the other veggies and spices including italian seasonings and a bit of cayenne.

Next step, build! On the bottom put a layer of sauteed veg, then some of the tomato sauce, a layer of roast bell peppers, a layer of spinach and then a single layer of noodles. Repeat until the pan is full and top with cheese. Baked for 25-30 minutes and enjoy!

Italian style quesdilla

Brown Rice tortilla
Heirloom Tomato
Roasted Red Bell Pepper
Mozzarella style Almond Milk Cheese

On half of the tortilla layer tomato, spinach, bell pepper and cheese. Cook until cheese is melted and tortilla is golden. Delicious!

From Vegetarian Times, Chilled Noodle Salad with Mango: