Massaged Kale Avocado Salad

In an ideal world I’d love to eat only clean, wholesome foods that serve as perfect fuel for my body. But I don’t live in a perfect world and convenience, emotions and hunger can lead me down different paths.

Today was closer to the ideal. Everything I took in made me feel delicious. I began the day with a chocolate cherry smoothie with spinach a la Ryan.

About two hours later I had a banana before work.

Last night I tried a kale avocado salad at Whole Foods that was so good. I couldn’t believe that something so simple and all raw could be so satisfying. After dinner I immediately purchased the ingredients for the salad and ran home to make it to enjoy today!

Massaged Kale Avocado Salad

Ingredients:

- 1 bunch purple kale

- 1-2 avocados

- 1 red bell pepper

- 1/2 red onion

- 1 tomato

- 1/2 cucumber (optional)

- lemon juice, pepper and sea salt

Directions:

- Wash all veggies and chop into small pieces.

- In a bowl literally massage everything (particularly the avocado and lemon juice) into the kale. Massage, massage, massage! Your hands will get dirty… or yummy ;)

- Let sit. Everything gets better as it soaks everything in!

- Enjoy!

I couldn’t believe a salad with so few ingredients could be so satisfying! I literally felt healthier as I was eating it. You can’t see any f the toppings in my photo from lunch, but I enjoyed a big bowl on my break.

A kale salad isn’t for the veggie-hater, but it is a delicious nutrition-packed meal for anyone else! The other ingredients being massaged into the kale definitely makes it less bitter.

Later in the afternoon I had an apple and carrots with hummus for snacks.

I also had a KIND bar. The almond and cashew flavor is incredible!! I got off work late at 7:30 p.m. I knew I’d be at the gym late and wouldn’t have time for dinner so I was forced to stop by Whole Foods and pick up some of my favorite multi-grain vegan sushi :)

I swam 1,000 meters and ran 4 miles. I felt strong!

I came home and had six very un-photogenic dates with almond butter. Delicious!!

What You Eat Why

This conversation sparked some interesting thoughts about different diets and the reasons behind them. So, I’ll be showcasing various diets so we can learn more about the way people eat and why. Here’s #1!

Hi, I'm Evan from Food Makes Fun Fuel. On my blog, I describe my diet as "100% natural". But what on earth does that mean? I only eat food with what I would call "natural" ingredients: no artificial sugars, colors, preservatives, or flavors. I do eat meat, but only meat raised without the use of hormones. And I make an effort to eat local, organic, and ethically raised food. I also eat gluten-free as of February 2010 due to a suspected intolerance.

My general food philosophy is to eat the foods I feel comfortable eating. Right now, that's "natural", but I wouldn't be surprised if somewhere soon down the road my definition of comfort food changes. I came to this mindset because I had been eating very artificially(think Fiber One bars and aspartame-laden yogurts all the time) and needed a drastic change. For the past 10 months, this has been letting me fuel happily and healthfully.

When it comes to dealing with others, I have to say "eat and let eat!". I can not control anyone else's preferences, nor do I expect them to control mine. I have no problem with someone enjoying a raw vegan tuna salad so long as they let me cook my grass-fed, hormone-free hamburger(I often do cook all my own meat). That's not to say I don't enjoy influencing people; I've imbued upon my family a love for lentils. If 1 night a week they can enjoy lentils in place of processed pizza from a greasy pizza joint, I take all the pleasure in that. But I have no desire to force them away from pizza if that's what they love.

My favorite thing about my diet is I don't feel artificial--literally; taking in only natural ingredients gives me a sense of wholesomeness and health. But, like I hinted, it might not be my definition of a good diet forever. I do not think red dye #40 or vanillin will kill anyone, even if I haven't had any in 10 months. And there are certainly some natural foods that do not leave me feeling whole and healthy(organic thin mints, anyone?). So a change might be in order. But so long as I always feel comfortable with what I'm eating, I assume I can fuel well (and fun!).

Sweet Shepherd’s Pie

I am working 8:00 p.m.- 3:00 a.m. tonight to do a big inventory count. It’s kind of nice because I get to enjoy the whole day before going in to work. The animals and I have been getting things done and enjoying the gorgeous weather with the windows open.

Uh-oh! I also had the porch door open and someone decided to leave a little treat on the carpet. I have a feeling it was a kitty… neither of the dogs could leave something that small if they tried!

(Side note: isn’t it amazing how DSLR’s and natural light can make even poop look like art!?)

I stayed up until 1:30 a.m. last night playing with the new Mac. As a result, morning came way too early at 7:15 a.m. I consoled myself with an English muffin and homemade almond butter.

Dangerous things can happen when I’m left alone in the house! A few days ago I had some vegan shepherd’s pie at Whole Foods and was determined to recreate it. My version is certainly different because I went with whatever was in my fridge, but it sure turned out yummy!

Sweet Shepherd’s Pie

Ingredients:

2 c. dry lentils

veggies: onion, carrots, broccoli, mushrooms

2-3 sweet potatoes

seasonings: soy sauce, black pepper, paprika, sea salt, oregano, marjoram, nutritional yeast

vegan butter and milk

Step 1: Cook 2 cups dry lentils as directed by package.

Step 2: Boil 2-3 sweet potatoes (or regular) on medium-high heat. I slice mine so they cook faster.

Step 3: In garlic and olive oil, sauté onion and carrots. A few minutes later add other veggies.

Step 4: Mix lentils with veggies and add spices. Season to taste ;)

Step 5: Mash sweet potatoes (I left my skins on) and mix with (vegan) butter and a bit of milk (alternative).

Step 6: Spread lentil mix on a baking sheet and top with sweet potato mixture. Optional: Top with a few pats of (vegan) butter.

Step 7: Bake at 350* for 20 minutes.

Step 8: ENJOY!

This was delicious! I loved the veggie flavors and the “comfort food” effect of the sweet potatoes and lentils. This dish provides quite the nutritional punch, too!

Next time I’d just add another sweet potato for a heavier potato topping.

I think this dish is fun because you can modify with whatever veggies are in your fridge. This recipe is experiment-safe :)

What is your favorite comfort food?

Kitchen Nightmares!

I need to confess Kombuchas are taking over my kitchen. That’s a good thing (other than the fact I’ve spent $50 on them in two weeks), but it’s pretty crazy considering a few months ago I couldn’t stand one! (Can you tell the green one is my favorite!?)

I enjoyed one as I ran some errands mid-morning. I had some fun redeeming a gift card at Bed Bath & Beyond, getting dog food, picking up essentials at Target, grocery shopping at Whole Foods and finally picking out some bike gear at our local Orange Cycle! Whew!

I was starving for lunch by the time I got home from all my shopping. I enjoyed last night’s leftovers. I was so excited to get in the kitchen and play with my food processor! I bought my heavy-duty, extra large food processor off Craigslist for $45- and it retailed for much, much more! I think this is an appliance that many people buy and never use (shame!), so you can find some cheap ones in your area.

Homemade Raw Almond Butter

First up was almond butter! AB is sooooo easy to make at home. I just can’t bring myself to fork up the money for the store bought version! All you need to do is put almonds in your food processor and blend, occasionally scraping the sides. Really!

I like to spice my version with any of the following: cinnamon, vanilla, turbinado sugar, cocoa, flax. I wait until about halfway through to add the mix-ins.

It’s fun to watch the almonds turn into a rich, creamy butter right before your eyes. Plus, warm, fresh almond butter is so yummy! I store mine in an old AB container.

Homemade Larabars

Boy was this a delicious thing gone wrong! I’ve been known to be impatient and to have trouble following directions. Sadly, I was both when trying to recreate Angela’s version of Banana Bread Larabars.

Mistake #1: I took out the bananas before they were done. I had to leave and didn’t want to wait until later to finish drying the naners so I went ahead with the mushy naners. Too mushy :(

Mistake #2: Accidentally leaving the food processor on for about five minutes when the almonds should have only been in for one! It turned into nice baby food ;)

The overall taste was incredible. They tasted just like banana bread- and like the real Larabar! Unfortunately my mistakes led to a way too mushy bar. They’ve firmed up a bit in the fridge, but I know it’s nothing like they should be! No worries- I will definitely be making this again! And maybe following the directions next time? :)

There was also some raw almond milk in the mix, but I think I’ve humiliated myself enough for one post. We’ll save that story for next time!

Honestly, I make a lot of mistakes in the kitchen but I am okay with that. I’m moving into new territory with lots of raw and homemade foods and that means I’m experimenting a lot. I’m having fun while doing it, so who cares if it takes me a few tries to get something right! I think venturing to create foods in my own kitchen is already cool!

Do you experiment in the kitchen or do you prefer following recipes?

Snack Dilemma

Yesterday wasn’t as productive as I had planned it to be. While doing some things on my computer around 1:00 p.m. I closed my eyes and didn’t wake up until 5:30 p.m. when David came home and woke me up! I know my body needed it after only getting four hours of sleep for the 15k, but I was still bummed to have so many things unfinished. Luckily I’m off today too!

David and I were planning on going out to dinner for a little date, but I was more in the sleepy, sweat pants kind of mood so we ordered Chinese take-out instead!

I ordered steamed tofu, veggies and brown rice with a gigantic side of sauce. This is a very plain and fresh dish. Sometimes that is best! I had some mixed greens topped with an Asian ginger dressing for even more greens!

I started this morning with a big bowl of Life cereal, Fruit Not Fat granola and water. Yep, I’m out of “milk” so I’m using water :) As long as the water is cold it tastes fine.

Yesterday ended up being an off day since I slept right through my workout. I’m looking forward to getting sweaty today!

Snack Dilemma

I love fresh fruit for snacks, but sometimes I want or need something more substantial. I often find myself in between lunch and dinner with only a piece of fruit and a much larger appetite. I’ve been eating Larabars or KIND bars- which are both great- but my wallet isn’t loving it. I’ve challenged myself to make a simple, substantial and cost-effective bar that I can toss in the lunch box for some mid-day fuel.

Of course Angela was my first stop for a good recipe! After some browsing I’ve decided to make her version of the Banana Bread Larabars. I’ll be back later to let you know how it goes!

What are your favorite snacks?

Taming my Taper

A few days ago I saw Carrot Cake Oats on another Ashley’s blog. The idea sounded awesome so I immediately tried it for dinner that night. I’ve come up with my own version and I’ve made it every day since!

1 naner + applesauce + grated carrot (I used my food processor for this) + 1/2 c. oats + cinnamon +vanilla + plenty of water

x 3 minutes in the microwave

+ a dash of soy milk + a sprinkle of turbinado sugar

= heavenly vegan carrot cake oats (and an awesome way to sneak in your veggies!)

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Last night I came home from the gym starving. I was hungry and wanted something carby and quick. I usually don’t keep pre-packaged ready-made items in the house, but when I saw David’s microwavable Chow Mein product I knew I had found my challenge

I left out the sauce and dried veggies and chicken. I’ll pass on the animals and sodium, thankyouverymuch. Instead I topped the dry noodles with fresh bell peppers and frozen peas and corn.

I followed the package directions, microwaving the noodles (plus my veggies!) for 5 minutes. Then I topped with hot sauce and a small amount of my own teriyaki sauce.

My dinner might not have been the healthiest, but I got a filling, veggie-filled meal with the only clean-up being a fork! I was quite proud of myself :)

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My next marathon is 12 short days away. And I’m not tapering yet.

Tapering is reducing your weekly and long run mileage, resting more and eating the same 2-3 weeks before a marathon (or any race) to prepare your body for the big event. There are tons of great articles on the benefits of tapering.

I signed up for my first marathon 4 days before the race, 2 days after a 20-mile run. My taper period was short and sweet. I basically cut back on all exercising the few days prior to the race and took the day before completely off. And, for my first race of that distance, it went really well. My body was rested, strong and ready to tackle any challenge. I still remember how great I felt after the race. I was walking everywhere and felt great!

I incorporated more of a traditional taper into training for my second marathon. I ran my longest run two weeks before the race and gradually scaled back, with one medium-distance run one week before the race. On this race my body felt heavy and tired. It was like my training didn’t matter and my body was against me. After this race I felt beaten up. Every step was a painful feat for the rest of the day.

I know the experts swear we don’t lose our fitness and that a proper taper is best, but I have a feeling of what’s best for me so I’m going  for it! I want this next marathon to be awesome!

I ran 18 miles last Friday. I’m running 20 miles this Friday. Then I will run two or three short distances before the Gasparilla Marathon Sunday, Feb. 28! I also back off from strength training and up my yoga practice the two weeks prior to the race.

Don’t be afraid to change the rules to better suit you. After fighting with shin splints I made my own rules for running. And you know what? My own rules helped me bust our of 5k’s and shin splints and into injury-free distance running. Experiment and do what’s best for you!

Do you taper before races? Has it helped you?