Well - then again, shouldn't we all be fueling with the food that we put into our body? For everything we eat eventually turns to energy and supports metabolic processes.
Before I continue - I wanted to share my metabolism boosting, energizing cabbage slaw and B6 article from my PLATE NOT PILLS column on LAVA magazine online.
B6 article and creation
On Friday morning (5:15am), I had a small pre-training snack of a WASA cracker w/ a smear of PB and 1/2 banana w/ my coffee and skim milk. I sipped on water on the way to the YMCA near my parents for a leg-shaking, core-on-fire, strength workout. It didn't feel that tough when I started but the lunges, squats, deadlifts (all with free weights) and adductor/abductor machine + core/lower back/hip exercises had my legs shaking as I was putting on my swim gear.
My swim was relaxing. 3 x 1000's - outside. I absolutely love swimming outdoors, especially when the sky goes from dark to light within a main set.
I made a smoothie on Thursday evening (at my parents house) and froze it in a giant mug/cup to consume on Fri morning on my way to Clearwater beach. I left it in my car during my 90 min workout and defrosted just enough to slurp on my hour drive to the ISSN conference. With the smoothie - my favorite mixture of Shredded Wheat cereal + Cheerios.
I couldn't complain much about lunch. The view was priceless and I was in great company as I enjoy my vegetarian boxed lunch (whole wheat bread w/ some kind of cheese spread + sauteed veggies and lettuce + noodle salad + raisin cookie) provided by the Hilton Hotel.
I was not very satisfied with this lunch so good thing I brought an apple and nuts to keep my tummy happy.
There are not too many times in life when you can get free advice from someone who you look-up to but it was great to spend one-on-one time with Dr. Susan Kleiner, author of many books (Power Eating, Good Mood Diet, High Performance Nutrition, Powerfood Nutrition Plan). I picked her brain about how to get started in the "book" industry and she provided me with a wealth of valuable information on furthering my vision and philosophy.
I don't have pics of the happy hour eats on Friday evening but next to the pig-carving station (obviously not Marni friendly), I enjoyed a super yummy made-to-order stir-fry w/ wild rice and the best nutty/seed rolls I have ever eaten! For dessert, angel food cake cubes w/ fresh fruit and chocolate dipping sauce. Oh boy, was I well-fueled for that run on Saturday morning and I felt great going to bed with a happy and fueled belly.
On Saturday, I was treated by James (who I stayed with and an athlete of mine) who prepared the most delicious lunch that I once again enjoyed overlooking the beach (I love fresh air).
Pineapple, corn, carrots and herb quinoa and a tomato w/ basil and fresh mozzarella (and a little balsamic)....oh - so mouth watering. On the side, green beans w/ garlic and almonds and a little oil.
Heaven in my belly.
And Monday night......
Kasmati rice
Steamed - asparagus
Tofu, corn, peas, onions, cilantro, orange and yellow sweet peppers - cooked on low heat in olive oil
Canned black beans (rinsed)
Canned no salt added tomatoes (basil, oregano)
Arugula
1. In large pot, I cooked tofu mixture in a little olive oil.
2. After 8-10 minutes (Stir occasionally), I added 1/2 can beans to mixture. I also added 1/4 can of the tomatoes to mixture (feel free to save leftover beans and tomatoes if you or your family want extra in their own dish). I added one large handful arugula at the end and stirred lightly and left it covered for a few minutes.
3. Serve 1/4 - 1/2 cup Kasmati rice on bottom of shallow dish and top with veggie mixture.
So flavorful - no additional seasonings needed!
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