I'm back to normal workouts, too. I ran 5 miles easy Monday and did my first strength training workout in 2 weeks yesterday. I felt like I'd lost some fitness there, but I know it will come back in time. I mostly focused on upper body since my legs were still pretty sore from the race, but legs are going to be a big priority this summer. I think I mentioned it in my race report, but I tend to get passed a lot running up hills and pass running down them. This isn't a horrible thing except it's easy to get boxed in on the downhill and not be able to make up time. I want to work on my leg strength so I can power up the hills as well as down them.
Finally, I'm back to cooking and eating healthy food. I checked out Eat, Drink and Be Vegan from the library after seeing recipes from it featured on a few different blogs (Forgive me; it's 5:34am and I can't remember exactly who it was.) in my ongoing attempt to have us eat vegetables that aren't salad.
Monday night I made the cocoa coconut chili with a side of cornbread, and red leaf salad from our garden (data not shown).
I liked this recipe because I like "sweet" chili. I didn't get a particularly strong coconut taste, but it definitely had a different flavor than any other chili I've tried. The recipe also made a vat of chili, and I had enough left over for lunches all this week.
Last night I made pinto bean and avocado enchiladas. The filling was made with pinto beans, mushrooms, cashews and avocado so I was hoping it would taste a little unique, but honestly it tasted like nondescript "Mexican" filling from all the spices. Definitely not bad, though. I would say it was tastier than the chicken enchiladas I normally make, and again, the recipe made a truckload. All these plus some extra filling.
Here's the innards of one:
Well, it's time for me to get it in gear and run before it rains. Happy Wednesday!
