Wednesday, November 29, 2017

Marathon Road Map, Day 11

Only a few more days to go until the marathon, and I'm still eating healthy, whole foods-based meals. And since I've not given myself any real restrictions (just following the No Meat Athlete Marathon Road Map meal plan!), I'm not even tired of it. I will be glad when I'm not drinking smoothies EVERY day (though I always have smoothies several times a week, and that will continue), but I love me some bagels and tofu scram. Nothing against those things, but these daily smoothies are allowing me to cram in a ton of awesome nutrients!

This morning started with an easy 3-mile run since I'm tapering, and then I had an Everything But the Kitchen Sink Green Smoothie — just a mish-mash of odds and ends from almost-empty bags of frozen fruit in my freezer. This had mango, kiwi, apple, strawberry, banana, kale, almond-cashew milk, greens powder, wheatgrass, chia seeds, and Vega Coconut-Almond Protein & Greens powder.

My morning snack was a fun one! Sprouted Grain Tortilla Chips with Salsa. I made these using Food for Life sprouted tortillas. I cut those into triangles and baked at 350 until crisp. This held me over until 1ish, which was great because we had artist talk at work from noon to 1 pm, and I didn't get to eat lunch until after.

Lunch was a leftover No Meat Athlete Veggie Burger (lentil-walnut-mushroom) on a sprouted grain pita with roasted sweet potatoes. On a Halloween plate at my desk at work. Like you do.

I had yoga at 6:15, so I wanted my afternoon snack salad to be pretty hearty. I knew I wouldn't get to cook and eat dinner until at least 8 pm. So I made my salad with a little sea salt & pepper cashews, tahini dressing, carrots, radishes, bell pepper, mandarin oranges, and green leaf lettuce. I figured the cashews and the seed-based dressing would provide a little fat to keep me full for awhile.

And it worked! I finally got dinner — Tempeh Stir-fry with Black Bean Sauce — on the table a little after 8 pm. This had tempeh sauteed with kale, bell pepper, snow peas, mushrooms, and an Asian-style fermented black bean sauce. Served over brown rice. Very good! I love tempeh and don't cook with it often enough. This may be my favorite meal on the plan so far!


Hillary said...

I've been slowly warming up to tempeh myself. Tofu still has my whole heart, but there is definitely a little room for tempeh, and your dish looks amazing! You're doing so great!

Unknown said...

Do you have a snack before bedtime too? Or maybe you're better about sleeping early while training... my tummy grumbles every 3-4hrs like it's on a clock!
I love tempeh- especially seared till the edges are crisp and with some miso tahini sauce or added into salads

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