What I Ate Today - I'm back to running

While I'm not a fan of running in the cold (Ok I don't like it at all!), I'm working to shift my perspective. And let's face it, when the weather shifts from -20º to +20º - it makes 20º feel downright tolerable - dare I say warm? At the beginning of the week, I mapped out my running goals, scheduled my races and wrote out my training plan for the year and it all needed to start this week. So here we go! 

I ran today and I always have the same thing before running, coffee with half of a brown rice tortilla (heated on the stove) with about 1 Tbsp almond butter, 2 dates and a sprinkle of hemp seeds. It's not pretty, but it is a light breakfast that is filling enough to send me out the door without feeling like I'm running with a  brick in my belly. I also try to drink about 24-32 ounces of warm water during my morning sadhana so I'm well hydrated as my day begins.

​I came back from my 3 mile run hungry so I had 2 slices of this polenta pumpkin bread toasted with a drizzle of olive oil and sprinkling of Everything But the Bagel Seasoning.  I absolutely love this bread and it kept me satisfied until lunch. 

​If you saw my post from last week, you know  last week was a bean fest in my kitchen.  I pulled out the chickpeas and some kale to make this hearty and delicious pasta recipe. One of my favorite things to do is to take what I have on hand in my fridge and see what I can do with it.  This dish was a successful experiment. The sun dried tomatoes and lemon juice balance the flavors out nicely. Plus it was all ready in about the time it took to boil the water and cook the pasta. Hearty and satisfying, just what I crave fo lunch. 

​You will come to learn that I love tacos. For dinner, I made portobello mushroom tacos and vegan ground beef tacos which I jazzed up with some diced onion and jalapeño and seasoned with chili powder, garlic powder, onion powder, salt and pepper.  We topped them with my cheeze sauce, salsa, lettuce and avocado and served with pinto beans over rice.  I love these creamy pinto beans. The rice and beans inside of a tortilla make for a yummy taco on their own.