Musings from a Seattle personal chef
Archive for the 'Eat to Train' Category
As mentioned in an earlier post, now that the weather has turned I’m craving hearty soups and stews. To me, there’s nothing better on a windy, cool day than to wrap yourself in a quilt and curl up on the couch with a steaming bowl of goodness.
Originally I was going to prepare a Moroccan-themed dinner for my darling on Friday — Tunisian vegetable & bean soup, or Hlelem; spicy carrot salad and Moroccan lemon chicken — but the ganglion cyst on my right wrist had other ideas. Actually, it was the lack of a cyst that caused the problem — I went to my doctor to have it aspirated and she advised keeping my wrist immobilized over the weekend. So much for cooking! Instead my darling prepared a simple Thai steamed mussel dish with rice.
In preparation for the Kirkland Tri (race report in a separate post), my darling and I got our fill of carbs. Fall is in the air, so my thoughts turn to hearty fare. To celebrate my first triathlon on Sunday, we headed to Central Market for two 2-pound lobsters. We enjoyed them on our deck with a salad of fresh corn and red potatoes in a lemon-tarragon vinaigrette. Yum!
On Monday I prepared lowfat red beans & rice for a client using turkey kielbasa, and since I only used half the kielbasa for their meal, I prepared the dish for us that evening (using up the bell peppers leftover from the barbecue). I was a bit heavy-handed with the Tony Chachere’s, but I think the spice helped blast out whatever remained of my cold. It was the perfect meal after our 1/2 mile Greenlake swim.
My darling and I LOVE pizza (who doesn’t, really?). However, now that we’ve committed ourselves to a healthier lifestyle, we were concerned that we’d have to greatly curtail our cravings. But the more I thought about it, pizza basically is an entree with meat, veggies and a side of bread in one convenient package. As long as you’re judicious with the toppings — focusing on fresh, flavorful, lean ingredients — who says pizza can’t be healthy?
As my darling husband can attest, I can be a bit anal . Sure, I love spontaneity in moderation, but I’m really more comfortable planning things out, especially when it involves forcing my body to do things it really doesn’t want to do.
Take our recent half marathon. I was determined to finish the race with minimal aches and pains, so I found a training plan that seemed to work well with our schedules. For 16 weeks I mapped out our tempo and long runs using a Thomas Guide and pair of dividers (gotta be exact, ya know!). Once we started getting into the 8+ mile runs I made sure they ended near a decent brewpub (burgers & beer being our postrun meal of choice).
My darling humored me by coming along, although our running styles are quite different. I liken him to a puppy dog who scampers along the trail, sniffing flowers, eating berries and pointing to various sights of interest. I, meanwhile, am a focused runner who keeps her eye on the clock. If our training plan says we must run 10 miles that day, then by God that’s what we run — no more, no less.