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TRIFECT TRIATHLON RACE RECAP


Oh my goodness, I have had the worst time trying to get this post written and up for y’all! I wrote most of it on Thursday and had planned to finish it up on Friday. That didn’t happen, between running 12 miles before work, not getting home from work until 7:30 pm and then packing and getting everything ready for Hawaii. Then, Saturday morning I worked on the post in the Austin airport AND in the L.A. airport and all of my changes were lost both times. AARRRGG!

Now, here we are and it’s 6:15 pm on Sunday (Hawaii time, 11:15 pm Austin time) and I am just now getting this thing finished and up for you to read. I put off writing it right away because I really wanted to wait until I had some good pictures to go with the post, and then I needed to make time to actually write the post. I wish I written it sooner (when it was all still fresh in my mind) and just waited to post it until I had some good pictures. Be prepared, there are a lot of pictures.

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This race was at Possum Kingdom Lake in Graford, Texas. Ross and I are used to taking long car trips to Dallas or Rockport so it was really nice driving for over 3.5 hours and looking at scenery that we weren’t used to seeing.

Once we arrived in Graford we had a really hard time finding the venue for the race. There were lots of signs that said Trifecta Triathlon with arrows, so of course we followed them. Apparently these signs took you to one of the transition areas for the race but not to where the race start was, which is where our packet pickup and pre-race athletes meeting was. Luckily we were running early (you know, as opposed to running late) because it took us about 30 minutes of driving around before we finally found where we were supposed to be.

After Ross and I sat through the athletes meeting and got the low-down on what was going to happen the following day Matt and Lynn arrived and we all got checked into our hotel. I was lucky to find us a place that was only a couple of miles from the venue and literally involved one turn to get there. The woman who worked at the hotel could not have been nicer and we were all really impressed with how big our room was. Most hotel rooms that have two queen sized beds don’t leave a lot of walking room but this had a nice big open area at the end of the beds. Lots of room for activities. :)

Once we got settled into our room we headed back to the race venue for dinner with the other athletes. I already talked about this dinner in a post I wrote shortly after the race, but I don’t expect you to remember so I’ll tell you about it again.

Our options for dinner were several varieties of white pasta or lasagna with meat. I opted for a small portion of angel hair (the only noodles that weren’t slathered in butter) and some marinara, plus a bread stick. Over at the salad bar they had greens with Italian dressing and some fresh fruit.

The salad was smothered in dressing and waaaay too oily for me, so I only had about 2 bites before I passed it on to Ross (who only had about 3 bites). While I was eating my fruit (grapes, apples, cantaloupe, honeydew, and watermelon) I noticed that the fruit had pepper on it. Ross looked over and asked, “Does it also have oil on it?”

I took a couple more bites and realized YES, my chopped fresh fruit had oil and pepper on it. It tasted fine but I wasn’t really happy about it being covered in oil. So weird. I still went back for 3 huge helpings of the fruit. This was my last official day of eating nothing but raw fruits and veggies for 28 days and I wanted to stick to it as much as possible, but I did have 5 small bites of my pasta and 3/4 of the bread stick. I was okay with that decision.

After dinner we walked down by the lake to stick our feet in and some men with cameras approached us while we were down there. They turned out to be the photographer and filmographer (is that a word? no, I think it’s probably videographer) for the Trifecta website and they asked us if we wanted to be in the video for next years race. HELL YES!

He clipped a little microphone on me and started asking us questions about the race, our team, and our training. He did say that there’s a chance we won’t make the cut for the final video since they’ll end up getting so much footage over the course of the weekend but I was still really excited he asked us and I’m pumped to see the video anyway!

After that we decided to check out the race run course. I knew that the first 3 miles of the course would be on a trail and then the race would end on a road and I was pretty excited about the trail portion of it. We’ve got some trails by our house that I love to run on but I haven’t raced on trails before. We probably walked about a mile of the course before turning around and heading back. Based on what we saw (and what they told us in the athletes meeting earlier that day) I knew that I was going to really have to slow my pace down for the race. There were lots of rocks and roots and it’s definitely better to be safe and slow than bloody and fast (in my opinion).

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After we finished checking out the the trail we headed back to our room to shower and get some rest. I took out my contacts around 8:00 and closed my eyes. I didn’t fall asleep until around 9:00 because Matt and Ross were still watching a movie but I figured it was still good for me to be resting with my eyes closed, right? Once I did finally fall asleep I did not sleep very well at all. I think I’m just really used to our bed and my pillow. I always mean to bring my pillow with me when we travel but I never remember and I always regret it. I know I can’t bring my pillow to Hawaii with us so I’m really hoping the hotel pillows are nice. (spoiler: now that I’m posting this from Hawaii I can tell you that the pillows here suck.)

The next morning we were up around 5:45 to eat breakfast and stumble around trying to get ready. I brought my citrus juicer with me so I could have some fresh orange juice before the race, plus some mangos and bananas.

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Once we arrived at the race we had to get our bodies marked with our relay team number (381) then the three of us had to part ways. The way that this race was set up (due to the geography of the area) the swim took place right there at the lake (clearly), then the biker left from there and rode 25 miles and ended the ride in a different location than they started. This meant that instead of only having one transition area and all getting to hang out there while waiting on each other there were two transition areas, so I had to be waiting at T2 when Ross finished the biked ride. This meant that I wasn’t able to be there to see Lynn swim or see Ross start his ride because they bused the runners over to T2 before the race even began. I was really sad that I didn’t get to see them and that I had to hang out with people I didn’t know (the other relay runners) for two hours before I began my run.

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Luckily it was really pretty while I was waiting by myself, so I didn’t complain too much.

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We did get one picture as a group before the race started. Unfortunately, the man who took the picture didn’t tell me there was a huge light behind us and that we should face the other direction. Oh well.

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The professionals and the people doing the full triathlon themselves started the swim before the relay teams.

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While they were swimming I was just sitting in the transition area with everyone’s bags of running gear. A little lonely.

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Finally, Lynn was able to start her swim. I really wish I had been there to cheer her on and see her get out of the water!

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She was the first relay swimmer out of the water! She texted me when Ross got on his bike and told me that we were in first place!! I knew we’d still be in first place by the time Ross got to me on his bike because he is an amazing cyclist and there was no way any relayers were going to pass him on the course.

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Look at him go! He looks so intense.

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When Ross finally got the the transition area to give me the race chip he said, “We’re in first place. GO! GO! GO!” So, I was off.

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The first three miles of the run was on a trail which was really nice. Well… sort of. The first mile had some SERIOUS hills. The sprint distance run course was 5 miles and the Olympic distance (which we were doing) was 6.2 miles. We were running basically the same course but they had to add in some extra miles for the Olympic distance, so they had us make an extra turn that went straight up a steep, steep hill and then back down. Seriously, it was so steep that every runner I saw was walking up it and I was no exception.

I loved that the trail was shaded and peaceful but running on a trail really is a lot harder than running on pavement. Yes, it’s easier on your joints and what not but it’s a lot more difficult because of the rocks and roots. Plus, there were several points in the trail that were so steep and rocky that again all of the runners were forced to walk. They even had volunteers standing at a few points to help people up if needed. Still, difficult as it was physically I really did enjoy that it was so different from every other race I’ve ever done.

By the time I finished the trail portion of the run I was exhausted and I still had 3.2 more miles to go.

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I think the look on my face says it all. I was HOT and miserable. Just like in the last race I was starting to question why the hell I had let Ross and Lynn talk me in to racing in the summer. I hate that the run portion of a triathlon is always the last leg because that means I get to run in the worst weather conditions.The next three miles were in the direct sunlight and even though the course was technically easier now that it was on the road and not on trails, I still saw a lot more walking than I normally do in a race of this distance. Again, I was no exception to this.

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As I got closer to the end I thought to myself, “I have nothing else to give. There’s no way I can pick up the pace for a sprint across the finish line.” Ladies and gentlemen, do not underestimate what a cheering crowd can do for you. I honestly don’t know where I got the energy but I found a little something, plastered a smile on my face that wasn’t really genuine, and made my happy jaunt across the finish line.

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Look at that, it actually looks like I enjoyed that race, doesn’t it? Fooled ya!

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Right after I crossed the finish line they gave me our finisher’s medal, took my timing chip off my ankle, and handed me a wet towel that was ice cold from a cooler. I don’t think anything has ever made me happier than that towel made me. Seriously, I was so hot and miserable after my run and that freezing cold, wet towel made all the difference in the world!

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After I cooled off a little and drank some water we made our way over to where the post-race food was being served. There were lots of people working a grill and I could see a sign that said, “Hamburgers and Cheeseburgers.”

“Great,” I thought. I bet I’m going to get stuck eating green bananas and a bag of chips. I was pretty sure that the answer was going to be no but I went ahead and asked someone if by chance they had any veggie burgers. I was stunned when they told me yes, and even more surprised when they checked the ingredients and told me that the burgers were vegan! WHAT?!?

It was a black bean burger with corn and I topped it with lettuce, tomato, and onion and it was absolutely perfect! I am so used to not having vegan options after a race so I was incredibly grateful that I had something good, tasty and warm to eat.

We had to wait around for about an hour and a half before the awards ceremony started after the race, which we didn’t really mind doing since we were pretty sure our team placed. We checked the race stats online every 10 minutes or so waiting for them to update our final times and we were THRILLED when the results finally came up and we saw that our team had officially come in first place!!

51We were even happier when we realized that all three of us would get a first place plaque and we wouldn’t just be receiving one as a team that we’d have to share!

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All the winners had their pictures taken in groups – first, second, and third place for each age group all took their pictures together, and so the first, second, and third place relay teams took their picture together too.

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Overall, this was not my most enjoyable race (that would be the first triathlon we did) and it definitely wasn’t my fastest, but the course was actually one of my favorites and I do think I would run this race again. Even though running on trails was harder and made me run slower (and I almost fell on my face at one point) it was really beautiful and I loved that it was shaded and peaceful for the first three miles. There were some KILLER hills and the second half of the race was brutal due to the lack of shade, but somehow I still think it’s a race I’d like to do again. I’ll just have to practice my trail running between now and then!

Next up: Half Ironman?? :)

Vegan MoFo

PEAR AND SWEET POTATO SALAD


veganMoFo2013

Welcome back to Vegan MoFo! I can’t believe this month is almost over and it’s officially fall now! In case you missed any of my earlier posts, you can check them out here:

Today is What-a-Salad Wednesday and instead of a green leafy salad or another raw recipe I thought I would treat you guys to a cooked recipe! I found my inspiration from a really old post from Daily Garnish and decided to change it up a little.

Daily Garnish is one of my absolute favorite blogs to read. When I first discovered her blog I went back and read ALL of her posts from starting 2010 to the present. It took me a long time but it was so awesome to watch her grow as a person, a cook, and eventually a mother over the years. Her blog is actually what inspired me to start my own. She posts a lot less now than she used to but I still love to read all about her life and what she’s cooking (she currently has her second bun in the oven – another boy!). My favorites (besides her awesome recipes) were reading all about her first pregnancy, her son’s birth story, and her first few months as a new mom. I have baby fever like crazy so I’ve actually read all of those posts twice.  :)

Alright, let’s get to the recipe.

PEAR AND SWEET POTATO SALAD (vegan)

Pear and Sweet Potato Salad – 530 calories

  • 1 sweet potato, chopped but not peeled
  • 1 small pear, chopped but not peeled
  • 3 tbsp dried cranberries, chopped
  • 1 stalk of celery, diced
  • 3 tbsp mayonnaise (I used Spectrum Light Vegan Mayonnaise)

1. Chop your sweet potato and steam until tender. I always steam potatoes rather than boiling them because it’s faster.

Ingredients for PEAR AND SWEET POTATO SALAD (vegan)

2. While your sweet potatoes are steaming prepare/chop all your other ingredients. I know it may seem silly to chop the dried cranberries since they’re already pretty small, but this allows you to get more cranberries per bite without actually using more cranberries. Dried fruit is really high in calories so this is one way to make a little bit go a long way.

3. Once the potatoes are soft enough to easily pierce with a fork but not so soft they’re falling apart, discard the steaming water and mix all the ingredients together in a bowl.

PEAR AND SWEET POTATO SALAD (vegan)

I only used half of a pear when I made this last night but I wish I had used the whole thing so that’s what I included in the ingredients list. I would say this recipe makes 2-3 side-dish sized servings, depending on who’s eating.

PEAR AND SWEET POTATO SALAD (vegan)

I had a few bites of this warm last night and it was delicious, but I’m really looking forward to having it tonight cold. I think the flavors will have really melded together and be completely awesome.

Heads up, tomorrow I am not posting a regular Thirsty Thursday post for Vegan Mofo. Instead I’ll (finally) be posting my race recap from our triathlon! I’m running out of time before we go to Hawaii and since I didn’t really have anything planned beverage-wise that post is just getting the boot.

Speaking of Vegan Mofo, Joni Marie over at Just the Food has been doing a month of giveaways in celebration of Vegan MoFo and I was the winner of the Whole Foods gift card! Head over there and check out the other giveaways that are still available for you to enter. Also, Vegan MoFo is giving away a bunch of cool vegan stuff, including the cookbook Betty Goes Vegan, which I actually received as a wedding present and I love, so head over there too and sign up to win that stuff too!

In case you missed my post earlier this morning, I have decided to start my own DietBet game that will begin when I get back from Hawaii (October 7). If you’re interested in joining my game and getting paid to lose weight, click here and sign up! I loved the experience of trying to lose weight with a group of people and I’m excited to do it again. It was really motivating, partly because I’d shared my commitment with so many other people and partly because I had $30 on the line. I ended up winning $43.03 in the end so it was totally worth it!

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Join My DietBet Game!


You guys already know that I really enjoyed participating in the DietBet earlier this month and was really considering signing up for another one right away. I successfully lost almost 8 pounds playing the game and I made a profit of $13.03 (in addition to winning back the $30 I paid to play).

Ultimately I decided that I didn’t want to go on my honeymoon and be worrying about trying to lose weight. I do, however, want to challenge myself again and lose a little bit more weight so I created my own DietBet game that will start the Monday after I return from Hawaii.

I’ve explained before how the DietBet works but here’s a little 2 minute video they created that explains it way better than I do.

If you’re interested in getting paid to lose weight then click here and join my DietBet!

My favorite part of the game was the wall where we could all post pictures, comments, etc. It was great to be encouraging other people and have the other players cheer me on too!

My DietBet game doesn’t officially begin until October 7th so you’ve got 12 days before you have to get started. It’s an open game so that means you can invite your friends to play too, and they can invite their friends if they want. The more players we have the bigger the money pot!

Vegan MoFo

SPROUTED SUN DRIED TOMATO HUMMUS


Today is Tuesday? Let me tell you, this week already feels long and jumbled and apparently we’re only two days into it. I’m so excited and ready for our trip to Hawaii this weekend that I don’t really care about much else at this point. I almost didn’t write a post for y’all today but I couldn’t bear not to!

veganMoFo2013

Welcome back to Vegan MoFo! In case you missed any of my earlier posts, you can check them out here:

Today is Tomato Tuesday and I’ve got a yummy hummus recipe for you guys! Hummus is something that I LOVE and I’m so happy that I don’t have to give it up just because I’m eating predominantly raw foods.

I posted a recipe for classic sprouted hummus months ago, and I really like that recipe, but I wanted to do something a little different this time. I really encourage you to check out the other recipe, especially because that post takes you through the steps on how to sprout the chickpeas and get them ready for the hummus making.

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Sprouted Sun Dried Tomato Hummus – 665 calories

*remember, those 665 calories are for the WHOLE recipe, not per serving. This is right on par with store-bought hummus, only healthier! :)

  • 1/2 cup uncooked dried chickpeas
  • 2 tbsp tahini
  • 1/4 cup sun dried tomatoes (not the kind packed in oil)
  • 1/4 cup hot water
  • a handful of grape or cherry tomatoes
  • 1 tsp fresh rosemary
  • 1/4 cup packed fresh basil leaves
  • juice from 1/2 a lemon (not pictured)
  • 1/2 tsp sea salt (more if you’d like)

1. Get your chickpeas ready for sprouting. Read my original sprouted hummus recipe for the instructions (they’re really easy!).

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2. Once your chickpeas are ready and look like these (will take about 1.5-2 days) get the rest of your ingredients ready! Start by soaking your sun dried tomatoes in 1/4 cup hot water and let them soak for about 20 minutes.

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The first few times I made sprouted hummus I used my food processor, just like I do with regular homemade hummus. This time I decided to use my Vitamix to see if I could get it to have the same creamy texture as regular hummus. Success!

3. Add all the ingredients to your high-speed blender or food processor, including the soaking water from the sun dried tomatoes, and process until smooth. The longer you let those blades whiz and whir the creamier your hummus will be so let it run for about 5-8 minutes for a food processor and 2-3 minutes for a high-speed blender.

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I was really impressed with how well this recipe turned out, especially since I was racing around trying to get it made before Ross got home from work so we could go out to dinner together.

Once he got home he still had to shower, so it turned out I didn’t need to be rushing like I thought. So, I decided to make myself a little appetizer before dinner.

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I stuffed a couple of little tomatoes with my sun dried tomato hummus and snacked on them while I wanted. Perfect for Tomato Tuesday, right? I thought so :)

Once Ross was showered and ready we headed out to The Dojo for some dinner. They had a full vegan menu there with 24 items for me to choose from. I was in heaven, but also a little overwhelmed!

I tried to get some pictures of what we ordered but it was waaaaay too dark in the restaurant. This place was served Japanese tapas so we got several things to share. (click the menu to enlarge it)

dojo

First we started off with Kinpira Gobo (marinated burdock root and carrot) which was incredible, and the Sunomono (cucumber, seaweed, rice vinegar). Next we enjoyed the Tofu Caprese (tofu, tomato, avocado, basil, olive oil, and balsamic vinegar) and the Homemade Veggie Gyoza (tofu, cabbage, taro, bamboo shoots, and green onion). The Gyoza was my least favorite thing. They looked like little pot stickers and were filled with what you’d expect an egg roll to be filled with, served with plain soy sauce for dipping. Not bad, just not impressive.

For our main part of the meal Ross ordered some crispy basil chicken off the non-vegan menu and I got the Vegan Miso Ramen (bean sprouts, nori, fried tofu, scallions, and corn) which was incredible! First they brought me out a non-vegan version which has half of a hard boiled egg and pork in it, but once I got the correct dish I really enjoyed it.

I’m not sure which I liked more, the kinpira gobo or the ramen. One thing is for sure, Ross and I will definitely be going back there so I can try more things off their vegan menu!

If you have not already unsubscribed from this blog and subscribed to my new one, please do that now — here is the new blog site: http://myhealthychef.net/blog/. I will not be posting to this site at all after Vegan MoFo is over. You will still be able to come here to access all my old posts and if you’ve saved emails posts from the past those links will still be good, but all my new content will be posted over at the new blog. All my old posts have been moved over there already so it’s fully functioning and ready for you to join!

Vegan MoFo

RAW VEGAN MAC N CHEESE (three ways)


 

If you have not already unsubscribed from this blog and subscribed to my new one, please do that now — here is the new blog site: http://myhealthychef.net/blog/. I will not be posting to this site at all after Vegan MoFo is over. You will still be able to come here to access all my old posts and if you’ve saved emails posts from the past those links will still be good, but all my new content will be posted over at the new blog. All my old posts have been moved over there already so it’s fully functioning and ready for you to join!veganMoFo2013

Welcome back to Vegan MoFo! In case you missed any of my earlier posts, you can check them out here:

Today is Mac n Cheese Monday and I have a recipe for you! I’ve made this raw mac n cheese twice so far and really loved it both times! Yesterday I made it for some friends so I could get their input on the recipe and luckily they loved it too.

I made three types of noodles for us to try (all raw) and we devoured all of it.

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I used my spiralizer to make (almost) all of these noodles. Front and center we have spiralized butternut squash. I bought a super small butternut squash and only used the top part, so it was about the size of a medium sweet potato. Unlike the sweet potato and zucchini, you do have to peel the butternut squash before using it.

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At the top right we have one spiralized sweet potato, which I’ve had many times before and love. The butternut squash is similar to she sweet potato but a little softer.

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At the top left we have a mixture of spiralzed zucchini and some kelp noodles. I made the kelp noodles earlier in the week with an asian-style sauce and I loved them, so I thought I’d give them a try with the mac n cheese too.

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They’re made from just seaweed and they’re kind of a soft-crunchy and a little salty. They don’t taste fishy or oceany though. They’re also REALLY low in calories – as in the entire 12 ounce bag is only 18 calories. That’s crazy! We probably only used about 4 ounces of kelp noodles with 1/2 of a large zucchini.

Now, for the sauce recipe!

Raw Mac n Cheese Sauce – 395 calories

  • 1/2 a large zucchini
  • 1/8 cup (2 tbsp) raw cashews
  • 1/3 cup carrot juice (or water, I use carrot juice for coloring and nutritional value)
  • 2 tsp miso paste
  • 2 tsp mustard (I used Dijon)
  • 1/4 cup (4 tbsp) nutritional yeast
  • 1 tsp soy sauce
  • 1 clove of garlic
  • 1/4 tsp garlic powder (yes, both fresh and powdered)
  • 1/4 tsp truffle oil (optional but definitely worth it)
  • optional: 1/2 tsp tumeric. This is mostly for coloring, but I wonder if the carrot juice would give it enough color without the tumeric? I’ll try that next time.

I highly recommend using a high speed blender if you have one so that you can let the sauce become a little warm while blending. A food processor would work just fine though. Just add all the ingredients and blend until smooth!

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I posted this picture to facebook yesterday and a friend commented, “So, this is one of those recipes that tastes a lot better than it looks?”

I laughed when I read it. I guess this doesn’t look that appealing, but I promise you the sauce is delicious! Of course it doesn’t taste just like your traditional mac n cheese. The texture is definite different because I’m using raw vegetables for noodles instead of real pasta, but the sauce does taste like good vegan mac n cheese sauce.

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Now that I’m looking at the pictures the sauce definitely looks like it’s just a lot of mustard on top of the noodles. Still, this is delicious. Hannah and I agreed that the sweet potato pasta was definitely our favorite. We really like the flavor it has and the little bit of crunch to it. It’s not a weird crunchy, but a good firmness.

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The kelp noodles were my least favorite but my friend Bre said that those were her favorite. I have had this sauce with just zucchini noodles before and liked it, and I’ve had the kelp noodles with a different sauce and liked them, but I just didn’t care for this combo together. But, like I said, this was Bre’s favorite of the three, so to each her own.

I doubled the recipe when I made it yesterday to make sure we had enough for all three types of noodles but the recipes as listed above should be enough for about two zucchinis or two small sweet potatoes.

A little update on my Food and Fitness journal…

I told you all on Friday that I want to start posting a Food and Fitness Diary entry on Mondays and Fridays but I’m not sure if I’m going to have time to post them this week. I still have to do the race recap post for y’all, plus all my Vegan MoFo posts for the week, and we’re leaving for Hawaii on Saturday so I’ve got a pretty busy week ahead of me.

I do want to tell y’all that I ran 15 miles this weekend! The weather here in Austin was perfect on Saturday – 66 degrees and sunny when I left for my run and only 71 when when I got home.

My marathon training plan wanted me to run all 15 miles at a pace of 11:08 per mile, which is a lot faster than I’ve been doing my long runs lately so I wasn’t sure if I was going to be able to do it or how I’d feel afterwards.

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Look at that – 11:06 per mile! I was so proud of myself! Two weeks ago my long run was 13 miles and I ran that at an average of about 13:00 minutes per mile, so it actually took me longer to run 13 miles than it did to run 15. Ha!

Also, do you see that I burned more than 1,500 calories before 11:00 am? I had 2 bananas before I left for my run and ate about 20 dates throughout the run (plus water with Nuun), but that was still only like 600 calories of food.

I did eat cooked food this weekend and I LOVED IT, but I also felt heavy at the end of the weekend and I don’t when I’m only eating raw fruits and veggies. So there’s that.

I will be back with regular Food and Fitness diary posts when I return from Hawaii  :)

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FOOD AND FITNESS DIARY – Entry 1


veganMoFo2013

Welcome back to Vegan MoFo! In case you missed any of my earlier posts, you can check them out here:

Today’s Fruitarian Friday post is my first entry in my Food and Fitness Diary Series. One of the things that I really enjoyed about being a part of the DietBet was being held accountable for what I was eating and my workouts. No one told me that I had to post that info to my blog but I wanted to share my progress with you and it really helped keep me on track.

I want to keep up with posting about my food/workouts/general life as it affects my health/fitness/well-being so on Fridays and Mondays I am going to share my food and fitness diary with y’all. Maybe you’ll find it all incredibly boring or maybe some of you will get a little inspiration from it!

While I was doing the DietBet I was following a low-fat raw vegan diet, which is sometimes called 80/10/10 or referred to as being a Fruitarian.

The 80/10/10 Diet book by Dr. Douglas N. Graham

The gist of it is that I was eating only fresh, raw fruits throughout the day and then lots of raw veggies for dinner. It took a little getting used to at first but once I had been doing it for a few days I found that I really enjoyed it.

Eating monomeals of fruit during the day was so simple and delicious (and satisfying!) and eating only raw vegetables for dinner was really fun. I found that most of the time I was making much less of a mess in the kitchen at dinner time (which is always nice) and I never went to bed hungry. If you’re curious about what a monomeal is you can read more about that here.

Even though I really enjoyed sticking to raw 80/10/10 100% of the time during the DietBet (28 days) I am not sure if I’m quite ready to make that my full-time way of eating. A couple of weeks ago I went to a fruitarian pool party and met someone else who follows raw 80/10/10 and he’s actually met Dr. Doug Graham (the guy who wrote the book above). Dr. Graham said that it usually takes about 8 years for people to really commit to following 80/10/10 full-time. 

This was such a relief to me. Even though I know that eating this way is doable and that it makes me feel awesome, emotionally I’m just not quite ready to give up all my cooked foods. I don’t think that it will take me 8 years to come around to doing it full-time but I would like to ease into it a bit.

I’ve decided I want to commit following the 80/10/10 low-fat raw vegan way of eating 6 days a week, allowing myself to eat cooked food if I want to Friday night through Saturday night. Of course this is my life and I’m in charge so if for some reason I want some cooked food on a Tuesday then I’m going to eat it, but since I really do enjoy following 80/10/10 I would like to commit to it 6 days a week. I feel like overall this is the diet/way of eating that is going to bring me the most happiness.

Now, let’s get into what I’ve been up to this past week!

Monday 9/16/13

After eating so much cooked food on Sunday I was actually really excited to get back to eating raw on Monday.

What I ate: 
Breakfast: Green smoothie with 2.5 frozen bananas, 2 mangos, and some greens.
Snack: 2 pink lady apples with some PB2. I know that PB2 isn’t raw but it is lower fat than regular peanut butter so I’m okay with it for now.
Lunch: 2 pounds of grapes
Dinner: Cucumber, corn, and red onion salad, some stuffed tomatoes, and a bowl of homemade miso soup with raw carrots, daikon, and green onions.
TOTAL calories: 1,815

cucumber, corn, and red onion salad with cilantro, lime juice, and balsamic vinegar

tomatoes stuffed with cucumber, corn, and red onion salad with cilantro, lime juice, and balsamic vinegar

Ross saw me making these fun little stuffed tomatoes and actually said, “Those look really good. Can I have some?” This shocked the shit out of me because he never wants to eat what I’m making, even when it’s food he likes. I was more than happy to share with him! :)

Exercise: None. Monday is my rest day because I go grocery shopping and it makes me grumpy.

Cheats: I did have 1/2 of a slice of whole grain bread with some apple butter on it. Bread is my biggest weakness. I. Love. Bread.

Tuesday 9/17/13

What I ate:
Breakfast: Green smoothie with 2 frozen bananas, 2 peaches, and some greens.
Lunch: Uh oh. I was at Whole Foods today and I sampled some bread and bought a little bit of tofu from the salad bar. I have been dreaming about tofu for 28 days… I had to. I don’t even feel guilty. I also ate 2 pounds of grapes.
Dinner: Giant salad with my vegan Caesar salad dressing and carrots
Dessert: 1/2 a slice of bread with apple butter. Again, I couldn’t resist and I don’t feel guilty. Someone had to eat the other half of the slice from yesterday, so I volunteered.
TOTAL calories: 1,684

vegan Caesar salad dressing

Exercise: Speed work! I went to the indoor track at the gym and ran 6 x 800 with the goal of completing each 800 meters in 4:21. It takes 5 laps on the indoor track to make 800 meters so my goal was 53 seconds per lap. Here’s what my workout looked like:

key1

Wednesday 9/18/13

What I ate:
Breakfast:  green smoothie – 2 mangos, 1/4 of a pineapple, some raw broccoli, ginger, and vanilla
Snack: 2 bananas
Lunch: 1 mango and 3 apples
Dinner: corn, tomato, cucumber, and red onion salad, plus a giant green salad
Dessert: Banana ice cream with PB2 and vegan vanilla protein powder. I only used the protein powder because I didn’t want chocolate ice cream and I have this vegan protein powder that I need to finish up, so it was simply used for flavoring.
TOTAL calories: 1,931

green smoothie - 2 mangos, 1/4 of a pineapple, some raw broccoli, ginger, and vanilla

corn, tomato, cucumber, and red onion salad with lime juice, cilantro, and balsamic vinegar

Exercise: Today was a cross-training day. I did 33 minutes on the rowing machine – 5 minutes easy, 10 minutes hard, 3 minutes easy, 10 minutes hard, 5 minutes easy followed by 3 sets of 12 push-ups.

Thursday 9/19/13

What I ate:
Breakfast: 2 large bananas before I left the house followed up by a small cantaloupe when I got to work
Snack: 3 bananas
Lunch: 2 pounds of grapes
Dinner: Spiralized zucchini and kelp noodles topped with a peanut sesame sauce
Dessert: Chocolate peanut butter ice cream
TOTAL calories: 2,110

Exercise: Today was a tempo run! Ross was home when I got home from work but had to go back to the gym to train one more client at 7:00. I went with him so I could do my tempo run on the treadmill and we could just take one car, plus that would guarantee we’d be done at the same time. I did 5 miles total: 1.5 miles easy, 3 miles tempo, and 0.5 miles easy. The easy miles were done a 12:30 min/mile pace and the tempo was done at 9:31 min/mile pace.

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When I woke up this morning it was raining and I could not be happier about it! We’ve been in a drought here in Austin for over two years so I am giddy every time it rains, even though it guarantees that I will be late to work. So worth it.

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FRESH FRUIT AND VEGGIE JUICE RECIPES


Vegan Month of Food 2013

Welcome back to Vegan MoFo! We’re 19 days in and I’m still going strong – this is post number 15. In case you missed any of my earlier posts, you can check them out here:

A couple of weeks ago I posted about my 9 favorite vegetables to drink as part of my Thirsty Thursday series. Last week I gave you a couple of smoothie recipes for these veggies and today I want to give you some juice recipes.

All 9 of the vegetables I listed in my previous post are great for juicing!

  • leafy greens that still have their stems
  • carrots
  • beets
  • cucumber
  • zucchini
  • ginger
  • fennel
  • broccoli
  • sweet potatoes

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Amazingly Unbeatable Beet Juice

  • 1 large beet, peeled
  • 1 apple, cored
  • 1 orange, peeled
  • 1 inch piece of ginger
  • 3 carrots
  • 1/2 cucumber
  • 1/2 zucchini

Carrot Apple Ginger Juice

  • 3 carrots
  • 2 apples
  • 1″ piece of ginger

Refreshing Fennel Pear

  • 2 pears
  • 1 bulb of fennel

Glorious Sunset Juice

  • 1 sweet potato
  • 1 carrot
  • 1 red bell pepper (I always leave it out because I hate them)
  • 2 beets
  • 2 apples
  • 1 orange

Floret Power

  • 2 pears
  • 3 cups of broccoli stems

Green Lemon Drop

  • 2 green apples
  • 1.5 cups spinach
  • 6 kale leaves with stems
  • 1/2 a cucumber
  • 3 celery stalks
  • 1/2 a lemon, peeled

CAB Juice (Carrot, Apple, Beet)

  • 2 apples
  • 4 carrots
  • 2 beets
  • 6 leaves Swiss chard with stems
  • 1″ piece of ginger

These are just some recipes ideas to get your creative juices flowing (no pun intended). Honestly, when I make juice at home I don’t usually follow a recipe. I have a huge juicing book that I consult sometimes, but most of the time I’m just using whatever produce I have on hand.

Don’t be afraid to try something new! If it doesn’t taste good, just add more fruit! :)

Vegan MoFo

VEGAN CAESAR SALAD DRESSING


Vegan Month of Food 2013

Welcome back to Vegan MoFo! In case you missed any of my earlier posts, you can check them out here:

Today is What-a-Salad Wednesday and I’m here with a vegan Caesar salad dressing recipe! My BFF Hannah made a Caesar dressing last week that was good but she’s wasn’t really impressed with so I set out to try and make my own version.

vegan Caesar salad dressing

Vegan Caesar Salad Dressing – 300 calories

  • 1/4 cup of water
  • 2 tbsp + 1 tsp tahini
  • 1/2 a zucchini
  • 2 cloves of garlic
  • 1 tbsp nutritional yeast
  • 1-2 tsp whole grain mustard
  • 1 tsp capers
  • 1 tsp vegan Worcestershire sauce (the non-vegan kind is made with anchovies)
  • juice from 1/2 a lemon

Add all ingredients to a blender and give it a go! I would start with 1 tsp of mustard first and see how you like it and add the other if you want to. Add salt and pepper as desired.

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I know that typical Caesar salads don’t have carrots on them, but I never claimed for this to be a salad recipe, just a dressing recipe. My kitchen scale is out of batteries right now so I’m not really sure how many greens are here, but I aimed for 10 ounces of romaine and spring mix, plus two shredded carrots and the entire dressing recipe.

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I thought this dressing was delicious and I didn’t even struggle to finish this giant salad. If you make it please tell me what you think, if you think it’s missing something — besides giant delicious croutons!

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Side note for you guys: I am incredibly excited that winter is on it’s way (even though fall hasn’t even hit here in Austin yet) EXCEPT that it’s getting darker earlier and earlier and I’m having to race against the daylight to get my dinners cooked and some pictures taken. My poor cat didn’t get her dinner last night until I had this salad made and photographed since it was already cloudy out and starting to get dark when I got home from the gym. She was not very understanding.

 

Vegan MoFo

TOMATO TUESDAY: RAW VEGAN CHILI


Vegan Month of Food 2013

Welcome back to Vegan MoFo! In case you missed any of my earlier posts, you can check them out here:

I’ve had today’s Tomato Tuesday recipe picked out and ready to post for a while now. I made this last week for dinner and fell. in. love.

I made a different raw vegan chili recipe a few weeks ago and I didn’t have some of the ingredients I thought I had so I just tried to wing it. It tasted good but it wasn’t super great so I decided to try again.

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Remember to unsubscribe from this blog site and subscribe to my new one if you have not already. Here is the new blog site:
http://myhealthychef.net/blog/.
I will not be posting to this site at all after Vegan MoFo is over. You will still be able to come here to access all my old posts and if you’ve saved emails from posts from the past, those links will still be good but all my new content will be posted over at the new blog. My old posts have been moved over there already so it’s fully functioning and ready for you to join!

The second one, in my opinion, is AWESOME and it uses three different kind of tomatoes, though you could get away with just two if you wanted.

Raw Vegan Chili – 215 calories

  • 1/4 cup sun dried tomatoes(do NOT use the kind packed in oil, get the kind that come in a bag)
  • 1 date
  • 1/4 cup hot water
  • 1/2 a red bell pepper, chopped
  • 1 large carrot, chopped
  • 1 small tomato, chopped
  • 7 green onions, tops only, chopped
  • 1 clove of garlic
  • 2 tsp apple cider vinegar
  • 1 tsp dried oregano (I used 1 tbsp fresh from my garden porch)
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 3-5 white mushrooms, diced
  • 1 cup grape tomatoes, diced (I used yellow cherry tomatoes)
  • more green onion for garnish (optional)

1. First, get your sun dried tomatoes and your date soaking in the hot water.

2. Chop your mushrooms and grape tomatoes and put them in a bowl and set aside.

3. Add everything else to your food processor and pulse many, many times until everything is chopped teeny tiny. Use a little of the water from soaking the tomatoes and date if you need to.

4. Add the mixture from the food processor to your bowl of tomatoes and mushrooms. Stir well and top with more green onion. Enjoy!

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Once this was done I tasted it and I was really blown away by how much it tasted like real chili! I just stood there eating it for a few minutes before I remembered that I had more plans for the chili.

I wanted to STUFF MUSHROOMS!

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Chili Stuffed Mushrooms

  • 12 white mushrooms
  • 2 tbsp liquid smoke
  • 2 tbsp soy sauce
  • 2 tbsp red wine vinegar
  • chili recipe from above

1. Break off the stems of the mushrooms and use a small spoon to scoop out the innards of the mushrooms.

2. Add the mushrooms to a large Ziplock bag with the liquid ingredients. Seal the bag and shake it up. Let the mushrooms sit, shaking occasionally, for about 20 minutes. Ideally, you’ll get your mushrooms ready and marinating while you make the chili so that it’s all done around the same time.

3. Remove the mushrooms from the bag and lightly pat the outsides dry.

4. Stuff them with the chili, top with more green onions, and enjoy!

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I found these best to be eaten with a knife and fork. I tried the whole finger food thing for the first couple of mushrooms but they’re really juicy from the marinade and I just made a huge mess.

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Uncategorized

Final DietBet Update: Days 26-28 (I’m a WINNER!)


In case you missed my any of my updates on my DietBet, you can check them out here:

Guess what guys!?! I’m a winner!!

DietBet Winner

Do you see how big that pot is – $12,480!! I don’t know how much of it I get to keep because not everyone has done their final weigh-in but I’m pretty freaking excited!

So, I’ve been saying in my DietBet update posts that my starting weight was 143.6, which is kind of a lie. When I did my official weigh-in for the game the scale said 146.2 pounds, which just about made me cry. I knew I was really bloated that day and when I weighed myself the next day it said 143.6.

I had already submitted my official weigh-in photo for the game so I had to stick with 146.2 but I knew my real starting weight was closer to the 143. I met my goal either way with a final weight of 136 pounds even!

DietBet 1 - Before and After scale

If you ignore the bloat weight then you can see that I still lost 4% of my weight and am a legitimate winner!

Starting Weight: 143.6 pounds
Goal Weight of 4% lost: 137.8 pounds
Current Weight: 136 pounds
Total Weight Lost: 7.6 pounds

DietBet 1 - Before and After clothes

You may not care, but if you click on the picture above to make it bigger then you can see that my thighs got smaller! I knew that I had lost inches because my clothes fit me differently (my favorite shorts are now too big) but it’s hard to really tell when looking in the mirror. Before and after pictures are really great.

Not only did I make it through the DietBet as I winner but I also made it 28 days eating nothing but raw fruits and vegetables! I am so happy to report that I felt GREAT the whole time! It wasn’t always easy but I really wanted to see if I could do it and how I would feel so I stuck with it.

Here are what my last few days of the DietBet looked like, and what my first days back to cooked food looked like.

Friday

What I ate: 
Breakfast: Pineapple, peach, and green smoothie
Lunch: 3 bananas and some grapes
Snack: 2 or 3 mangos
Dinner: Giant salad topped with corn and cherry tomatoes and my taco salad dressing
Dessert: Peanut butter banana ice cream
TOTAL calories: 1,956

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Exercise: 40 minutes of spinning – 10 min easy warm up, 3 x 5 minutes hard with 5 minutes easy between, 5 minute cool down

Sleep: Ross and I had date night at home so we could watch a scary movie (it was Friday the 13th!) and still get to bed at a decent time. We had our race this weekend so we didn’t want to go into it more sleep deprived than we already were.

Saturday

What I ate: 
Breakfast: Orange juice and some kind of melon I got at the Asian market last weekend
Lunch: about 2 pounds of grapes in the car, plus a couple of bananas
Snack: 2 mangos
Dinner: Lots of fresh fruit, 2 bites of salad, 5 bites of spaghetti, and 3/4 of a bread stick.

We left at 10:00 on Saturday morning to drive to Possum Kingdom Lake for our Triathlon. I made sure to eat lots of fresh fruit throughout the day and bring plenty with me because I wasn’t really sure what my food options would be when we got there.

We signed up and paid to eat a prerace dinner with the other athletes which ended up being pasta. I opted for a small portion of angel hair (the only noodles that weren’t slathered in butter) and some marinara, plus a bread stick. Over at the salad bar they had greens with itialian dressing and some fresh fruit.

The salad was smothered in dressing and way too oily for me, so I only had about 2 bites before I passed it on to Ross (who only had about 3 bites). While I was eating my fruit (grapes, apples, cantaloupe, honeydew, and watermelon) I commented that the fruit had pepper on it. Ross looked over and asked, “Does it also have oil on it?”

I took a couple more bites and realized YES, my chopped fresh fruit had oil and pepper on it. It tasted good but I wasn’t really happy about it being covered in oil. So weird. I still went back for 3 huge helpings of the fruit and I did also have 5 small bites of my pasta and 3/4 of the bread stick. I was okay with that decision.

Exercise: none. Off day to let my legs rest before our race.

Sleep: Great! I took out my contacts around 8:00 and laid there while Matt (Lynn’s husband) and Ross watched a movie, and probably fell asleep around 9:30 or so. I didn’t actually sleep very well that night but I was proud of myself for going to bed so early since our alarms went off at 5:45 the next morning.

Sunday

What I ate:
Breakfast: fresh OJ, 2 mangos, and 3 or so bananas
Post-race: Veggie burger, chips, and a banana
Lunch: Veggie delight from Subway with 1/2 a bag of chips and some grapes
Dinner: Baked sweet potato topped with black beans and salsa
Dessert: 3 pieces of toast

Exercise: 6.2 mile run as part of our relay triathlon

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I cannot even tell you how excited I was that they had veggie burgers after the race! The sign at the grill said they were offering hamburgers or cheese burgers and I fully expected them to tell me no when I asked if they had veggie burgers. One of the ladies volunteering even checked the box for me to see if they were vegan. They were!!

If I hadn’t eaten the burger then my post-race options would have been semi-green bananas and some oranges. I happily scarfed the burger and even ate a bag of Lays potato chips. I’m not really proud of the chips but it is what it is.

On our drive back home we stopped at Subway and I got a veggie delight sandwich and we shared a bag of BBQ chips. And since I had already eaten so much cooked food that day I decided to treat myself to a cooked dinner as well.

I baked a sweet potato when we got home, added a little vegan butter, some black beans, and some salsa and was so excited to sit down and eat. Then I dropped it on the floor, face down. Womp womp.

I heated up some more beans and got some more salsa and ate it anyway. It was delicious. Since I’ve been craving bread (and tofu) the most while eating raw I decided to go all out and have some toast for dessert. I went back twice for more and ended up eating 3 slices total.

I was a little worried when I went to bed because the next morning was supposed to be my final weigh-in for the DietBet. I knew I had eaten too much for the day and while I wasn’t ashamed of any of it, I was questioning whether or not it was a smart end to the DietBet.

Luckily they didn’t email me the code word for my final weigh-in until I was already at work the next morning so  that meant I had one more day to sort of make amends for my Sunday eating.

Final Thoughts

I am so excited that the DietBet went so well, that I lost the weight I needed to, and that I’m a WINNER!

Overall the process was really easy for me. Since I was training for our triathlon and am working towards a marathon in November it wasn’t really hard for my to stick to exercising. It was just part of my training that I had already committed to so I just stuck with it.

Eating a low-fat raw vegan diet for 28 days really wasn’t that hard either. I have to say I think it was easier because I did practice for two weeks Monday through Friday before committing to the full 28 days. I did have a few moments of temptation, but overall the process was fun and easy for me. Sharing my progress with you guys and experimenting with new raw recipes in the kitchen helped to keep it fun and exciting.

I never felt hungry or deprived. If I did start to feel hungry I would just eat more fruit. There was no guilt or feeling like I shouldn’t be eating because I was on a diet. Instead of focusing on the fact that I couldn’t eat cooked food I just made a commitment to eat tons of fruit throughout the day and lots of yummy veggies for dinner. I was actually surprised at how happy I felt throughout the whole process.

What Now?

Now that I’ve successfully come out the other side of the DietBet and 80/10/10 experiment I’m trying to decide what’s next for me.

As far as eating goes, I think I’m going to keep with the low-fat raw vegan for the most part. Yesterday I ate 100% raw again and I loved it. I think what is realistic for me at this point is to keep eating raw during the week and at home, but eat cooked vegan food if I go out to eat or someone invites me over to eat. If I see a cooked food recipe that I really want to try then I might do it too. I’m not going to hold myself to anything, I’m just going to eat the way that makes me happy and makes me feel the best. Right now that’s mostly raw foods.

As far as weight goes, I am thinking of joining another DietBet. Ross and I talked about it and the weight that we both think would look the best on me and allow me to perform my best athletically is 130 pounds. Remember, Ross is a certified personal trainer with a master’s degree in exercise science, so his opinion isn’t something he just pulled out of his ass. I don’t think I’m fat in anyway and neither does he, but I think I would like to try and get down to 130 and see how I feel — see if it’s maintainable for me.

If I were to join another DietBet and commit to losing 4% of my body weight again that’s 5.4 pounds, which would put me at 130.6 pounds. I think the DietBet is an awesome way to keep yourself accountable. I knew I had $30 on the line if I didn’t lose the weight so that simply wasn’t an option to me.

My only concern is that the DietBet I want to join starts on Thursday of this week and last for the next four weeks. We’re going to be in Hawaii for one of those weeks. Do I want to be participating in a DietBet while I’m in Hawaii?

On one hand, it would encourage me to stay active while we’re in Hawaii rather than laying on the beach all day every day drinking copious amounts of alcohol. On the other hand, I want to be able to eat what I want when I want and not be concerned if I’ve had too many calories for the day.

Realistically, I think I’ll burn more calories in Hawaii than I do at home because at home I sit at a desk for 9 hours a day, 5 days a week and barely move. In Hawaii I’ll be swimming, walking on the beach, checking out the local farmer’s markets, running on the beach, hiking, exploring, etc. I also think I’ll eat pretty healthy while we’re there because that’s what keeps me feeling my best, and because I’m going to eat tons of raw fruit while we’re there. So I’m really leaning towards doing it again.

I CANNOT WAIT FOR HAWAII!!

If you have not already unsubscribed from this blog and subscribed to my new one, please do that now.
Here is the new blog site: http://myhealthychef.net/blog/.
I will not be posting to this site at all after Vegan MoFo is over. You will still be able to come here to access all my old posts and if you’ve saved emails from posts from the past those links will still be good, but all my new content will be posted over at the new blog. My old posts have been moved over there already so it’s fully functioning and ready for you to join!