On Sunday, I’ll race my first Olympic triathlon! So exciting!… and nerve racking…
I’m spending this week continuing my taper – getting some workouts in and trying to rest. Part of me feels guilty for not exercising as much. I *know* this is part of tapering and while I despise long workouts, I just feel like 3 hour workouts are part of the norm now.
Without meaning to, I’ve also been carb loading. Maybe it’s just because it’s not grocery time yet 🙂 I budget for groceries on a monthly basis and the pantry is down to a lot of beans, grains, freezer items (like vegan ice cream, vegan cheese, bread, etc), and a 5 gallon bucket of grapefruit and lemons.
I’ve had some more free time so I’ve been baking a little more, which I love. I made two batches of muffins; Spring Fling and the “Long-Run Cakes” from Runner’s World. In the Spring Fling muffins, I subbed mulberries for the strawberries and eliminated the sugar as I don’t like adding sugar to my breakfasts (if these were cupcakes, I’d definitely leave the sugar!). As expected, they are NOT sweet but taste great with Earth Balance or peanut butter. The Long Run Cakes were made with aquafaba (liquid from a box of navy beans) and all the beans in the cake contribute to making a very dense cake. When they first came out of the oven, they were nicely domed but after 5 or so minutes, the muffins sank into a flat puck. I wish I had added cinnamon, nutmeg, or cardamom to the batter as they need a little something… Still tasty, but a breakfast or snack that’s better with nut butter (what isn’t?).
There haven’t been a lot of veggies this week which my body misses. Thank goodness I stocked up on carrots earlier in the month so at least I can munch on a few of those each day (I also give these to my dogs as treats so double win). I’d also take a few less lemons (3/4 of the pail) as you can really only use so many at one time. Speaking of which, it’s bizarre that the stores charge so much ($1 plus per lemon!) when lemons are SO abundant in Arizona in the winter/spring.