So…What’s going on with training? This week has been the second week in a block
my coach is terming VO2. We have added
some intervals and upped the intensity.
Due to a late season snowstorm (!), the first track workout of the
season on Tuesday had to be moved to the treadmill. But it was done easily enough inside,
alternating thirty seconds of 10k pacing with thirty seconds of recovery. Wednesday was one mile repeats at a max but
steady effort on the bike. Swimming has
been long broken sets of a mile plus, followed by shorter intervals. On tap for the weekend is a brick, consisting
of a road ride for endurance followed by a forty minute run. And Sunday!
I am so excited. Sunday is the
first mountain bike ride of the season.
JMac and I are driving down to Mohican to ride the twenty-four mile
loop. Although I have ridden most
portions of the trail at some point or another, this will be my first attempt
at connecting all of the pieces together.
It’s not supposed to rain between now and then so the trails should have
a chance to dry out.
As training, or life in general, picks up, the one pot meal can be a valuable tool in your dinner arsenal. There are endless options for veggies, protein and a side dish. And, it comes together in one pot, eliminating extraneous dirty dishes. You can throw in pretty much any vegetables you have on hand. Here is my recipe, if you can call it that, for Easy Peasy Mexican One Pot. I made this on Wednesday, after one mile bike repeats, and it hit the spot of being filling but still clean.
Easy Peasy Mexican One Pot (Vegan)
1 red onion, sliced
1 red pepper, sliced or a few slices of roasted red pepper, from a jar (I used Trader Joe’s roasted red pepper)
1-2 cloves garlic, crushed
Olive oil
Cumin
Protein (tofu or Beyond Meat, cut into ½” pieces or tempeh, crumbled)
Jar of your favorite minimally processed salsa
1 can black beans, rinsed and drained
2-3 sweet potatoes, depending on size
Rinse the sweet potatoes and cook them in the microwave on your potato setting.
Heat about 1 tsp of olive oil in a deep skillet. Cook the onions, pepper and garlic on medium-high heat until softened and starting to turn brown. (If using roasted pepper, add the pepper a little later, after the onion and garlic have started to soften). Sprinkle with ½ tsp-ish of cumin. Reduce heat to medium. Add the beans and protein. Stir. Add about ½ a jar of salsa or to taste. Stir and heat everything through.
Scoop out the baked sweet potato into an individual bowl. Serve the One Pot over the mashed sweet potato. Add a salad trough et voila! Dinner is served.
Have a great week. Fuel yourself for life, eat real food!