Yes.. Yes... Yes...
After reading more and listening to some books and podcasts I decided to change the writing a little bit. I haven't been to precise on my training log and this is the whole point of it. Another decision was about the recipes I come up with, I have been cooking for a while now so it is easy for me to come up with random combination that works, for that reason I should be sharing more and motivating you more to get in the kitchen and cook more often.
Saturday was a great day! Day 62 and a pretty good training day.
The day woke up with a pretty dense glom, but that didn't stop me to go for a morning run before heading to the office for a couple hours. I ran my 5 mile loop to the beach and back, did it in 53 min (10'34 min pace). A little longer than I expected but I'm getting the miles in and not pushing myself to get hurt.
After this good run I cooked a good breakfast to nourish myself. Today I was not in the mood for any animal protein so I decided to cook a vegetarian meal for breakfast:
- 1 tbsp ghee
- 1 tbsp diced onions
- 1/2 cup sliced red bell pepper
- 1/2 cup sliced squash
- 1 cup sliced purple cabbage
- 1 cup chopped kale
- 1/2 tbsp sesame seed
- 1/2 tbsp hemp seed
- salt & back pepper & red pepper flakes
- 1/4 of avocado diced
- 3 black olives cut in half
Directions: heat the cast iron skillet in medium heat, let the ghee melt, add the onions and cook it for about 3 min, then the bell peppers & squash and cook it for another 2 minutes. Add the cabbage and cook for more 2 min and for last the kale and cook for the last 2 min. Make sure to season a long the way at your taste. Before eating add the seeds and top it with the avocado and olives.
Work was smooth and back home I went for a long bike ride. Was a hard ass bike ride... it was a windy afternoon. The way down to the beach was not a problem, but as soon as I got to the beach and started to head south... oh snap!!!! The wind was straight up against me, making every pedal counts... I mean every one them I was feeling it. I got some good loud music going and powered through all the way to my destination: Manhattan Beach Pier. Gorgeous day to be out and getting some sun while training. Bike ride was a 25 mile loop. Couldn't be happier!
Snacked some things during the day and cooked something new for dinner. I don't even remember the last time I cooked some shrimp so I decided to innovate a bit.
- 1 tbsp butter
- 1/2 cup diced onions
- 1 small leek stalk thin sliced
- 1 medium carrot diced
- 1 small squash diced
- 1/2 cup coconut milk (from the can - full fat)
- salt & pepper & cumin & mustard seed powder
Directions: heat a small sauce pan in medium heat, melt the butter, add the onions and cook them for 2-3 min. Add the leeks and cook them for 3 min. After the carrots and cook for 3-4 min, for last the squash and let it cook for another 3 min. When all the veggies are cooked, add the coconut milk and play with the ratio of the spices to your palate. Blend it till creamy texture and set to the side.
- 2 tbsp butter
- 1 cup diced onions
- 2 cups cauliflower rice
- 1 cup sweet peas
Directions: on a medium saute pan add the butter and let it melt, add the onions and cook it for 2-3 min, then the cauliflower rice and the peas together and cook it for no longer than 4 min (otherwise the cauliflower rice will be mushy).
- 5- 6 fresh shrimp
- 2 tbsp butter
- 3-4 sage leafs
- 1/2 lemon
Directions: heat a small saute pan in medium high, melt the butter with the sage leafs and let it brown it for 2 minutes. Salt the shrimp prior cooking. Add the salted shrimp to the brown butter and cook them 2 min each side.
PLATING: mix the cauliflower rice into the cream and add the shrimp on top.
Workout log out:
- 5 mile run
- 25 mile bike ride