What a strange feeling to be peaking for one marathon cycle while looking at the start of the next training cycle. Although I can honestly say this training was not much running but more focus on healthy nutrition and cross training while healing this leg. So today I am off to run my 2nd long run in 2 days and then work on baking healthy Christmas cookies and shopping for the holiday meals.
I will admit I am a pretty healthy eater overall but could be better and wonder what making those last few changes would do to my running and overall health? Gluten free, that part is easy it is the other stuff I forget about since the consequences aren’t as obvious. I know my body isn’t happy about dairy but I continue to gravitate towards meals with cheese, I am a carb lover and afternoon snacker who needs to cut down on the mindless eating. My sweet tooth is improving but still needs help. So as 2013 draws to an end I am working on these changes in anticipation for January reset and healthier eating to see how much it helps my training.
So what will be on my plate this week…
Sunday: Peanut stir fry
Monday: Protein Shake pre run
Tuesday: Christmas Eve at the in-laws
My contribution Broccoli “Cheese” quinoa
Wednesday: Christmas dinner of appetizers:
Vegan spinach artichoke dip
Cauliflower buffalo wings
Veggies and spicy hummus- my first time making hummus!!
And ?? What else should I add?
Thursday: Per O’s request pancakes
Now for the fun part…Cookies!! What kind are you making? My list includes coconut macaroons, date filled shortbreads, almond crescents and the two I already made spicy chocolate (non-GF for others) and almond pumpkin
2 cups almond butter
1 cup pumpkin puree
½ cup coconut flour
1 tsp nutmeg
2 tsp cinnamon
1 tsp stevia or ¼ cup agave (or maple syrup)
1 tsp vanilla
½ cup raisins (per O’s request) or chocolate chips
Mix all ingredients. Drop by spoonfuls on prepared baking sheet. Flatten with fork and bake in 350F preheated oven 10 min. Let cool 5 min on baking sheet.