The Tough Mudder is just over a week away and I’m only up to 5 miles!

 

 

Stats

Distance: 5 miles

Total time: 42:32

Pace: 8.46

It was a hard 5 miles.  I blame this windy weather.  Is this Chicago or Atlanta?

Did I mention the obstacle course is 11 miles??? I’m getting nervous.

 

In much less-stressful news, Atlanta is finally getting a vegan restaurant.  Welcome, Dulce Vegan Bakery and Café!!! (1994 Hosea L Williams Dr NE, Atlanta, GA 30317)

According to What Now Atlanta’s article, the restaurant will open in Kirkwood late this month.  They will serve the typical 3 S menu (soup-salad-sandwich), but they aim to have gluten-free and RAW options.

The raw aspect is most exciting to me.  I love the creativity that goes into raw food and the “high” you feel after eating such a clean meal (can we get a San Fran-like Cafe Gratitude???).

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I put off St. Patrick’s Day food in favor of continuing with my Indian week.  Chickpeas, tomato sauce, and a spaghetti squash were the inspiration.

What had happened was… I wanted spaghetti squash.  I love to eat it with marinara, but after a 5 mile run I needed more bulk.  And garlic spices!

I’ve done spaghetti squash a lot this winter.  You can either cook it in the oven or microwave until soft (8-10 mins).  This time I chose the oven… but I honestly don’t think it matters.

Spaghetti Squash

1. Preheat the oven to 400 F.

2. Cut the squash in half (soften in microwave first if it’s too hard to cut) and remove the seeds.

3. Place in a glass baking dish, cut side down, in about 1 in of water.  Cook for ~40 mins, or until shell is tender when pierced with a fork.

4. Remove the flesh with a fork.  Place the “spaghetti” in serving bowl and toss with olive oil, salt, and pepper to taste.

 

Chickpeas + Spiced Tomato Sauce

 

• 1T EVOO
• 1T coconut oil
• 1 large shallot, chopped
• 8 garlic cloves, minced
• 2 tsp (~1-inch piece) fresh ginger, chopped
• 26.5 oz canned chopped tomatoes (1 box Pomi)
• 1 bay leaf
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp turmeric
• 1/2 teaspoon cayenne pepper
• 1/4 C chopped fresh parsley
• Juice of 1/2 lemon
• 1 15 oz can chickpeas, drained
• S + P, to taste

In a large skillet, heat the oils.  Add the shallot and cook over medium-high heat until translucent, ~3-4 mins.  Reduce to medium heat and add the garlic and ginger.  Cook, stirring frequently, until fragrant, ~2 mins.  Add the tomatoes, stirring to combine.  Followed by the bay leaf, cumin, coriander, turmeric, and cayenne, again stirring to combine.

Simmer over low-medium heat until thickened, ~10 minutes.  Add the lemon juice and chickpeas, continuing to simmer until the chickpeas are softened and flavors are combined (~7-8 mins).  Season with salt and pepper to taste.

Serve alone in a bowl, or over spaghetti squash (or actual pasta).

Nutritional Approximations (sans squash): 214 cals, 8g fat, 29g carbs, 9g fiber, 6.6g sugar, 6.6g protein (and a good source of vitamin B-6 and Manganese!)

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Have you done a race you weren’t quite ready for?

Last minute training tips are appreciated. 🙂