This Week’s Run Fuel

Just a quick note here as to what I made to eat to keep me moving.  I’ve got my 12 mile run in the morning and so tonight I’m eating oven roasted sweet potatoes and some cooked up wild Alaskan salmon.  Pretty simple.

The other day tho, here’s what I made to last a few days.  I sauteed some onion and garlic in extra virgin organic coconut oil.  Then threw in some tomato paste.  Then some sun dried tomatoes.  I deglazed with white wine.  Then added some goat cheese.  On the other burner I boiled some gluten free quinoa fusilli pasta.  The little swirls of the pasta help keep in the sauce.  When it was done, I added it to the wine goat cheese tomato sauce, along with some of the water the pasta boiled in.  Boom.  Done.  Healthy.  Everyone enjoyed it.  Looking back though, I wish I had added some sliced mushrooms.  But it’s all good.  Sorry I don’t have measurements, but I don’t measure when I cook.  I just kind of go on feel.  If you really want to know, holla and I’ll figure it out best I can.  Otherwise, if it sounds good to you, just wing it!

It lasted me for several days and I had some really good workouts.  This morning I ran 3.5 with 7:40 something miles.  I wanted to go faster and further, but I’m trying to stick to the Dopey training plan.  It’s a plan for a reason.

Anyhoodle, that’s it.  Ready for the morning run.  Then finally a cheat meal or two!

Happy Labour Day Holiday (I’m pretending I’m British that last sentence.)

Fueling for Workouts

Just like how I Like running, I also like to cook.  Nutrition is KEY for weight management and keeping me on my feet for all those miles!  I’ve never had a class, but I think I’m decent in the kitchen.  In fact, I was once told by a guy who said he could communicate with my “spirit guides” and that one of them is a lady originally from France who helps me cook.  So take from that what you will!  Anyway, when I cook, I like to be healthy.  It’s always a challenge since pretty much everything in the grocery is the devil in disguise.  But here’s what’s been fueling my workouts this week.

I don’t know measurements as I don’t like to measure.  But basically I made one cup (pre-cooked) organic quinoa.  Instead of water, I used low sodium chicken broth.  I also defrosted some frozen organic veggies (broccoli, cauliflower, carrots, zucchini) on the stove and threw them in the now cooked quinoa.

The veggie quinoa was supposed to be the side dish to my wild-caught salmon.  I had a pound of the fish.  On each side I put Himalayan sea salt and fresh cracked pepper.  I seared it on the stove in organic virgin Coconut Oil.  Things were going well, until I accidentally flaked the salmon apart.  No worries though – decided to just throw it in with the veggies and quinoa and mix it all up.

Lots of omega-3’s, nutrients, and other health benefits to this meal and it made enough that it provided plenty of meals for me and others.  This was good hot, and cold as leftovers (Personally, I like to add Tabasco sauce to it too!).  It’s been fueling my runs and weight sessions for a few days now.  Today I did a quick three miles on the road and then an hour of weights.  Felt pretty good.

Looking back, I think I should’ve thrown in some pomegranate seeds, that would’ve added another layer to not only the flavor and texture, but also the healthiness!

So there you go, an insight into what’s been keeping me moving this week.  Sounds good or yucky?