Day Thirty Five – Simi Ride and Vegan Enchiladas

Saturday, October 12, 2013

First time out this season on The World Famous Simi Ride today. If you are not familiar with the ride, it’s a fantastic winter training ride here in southern California that attracts a big peloton of local racers and the occasional world tour pro like Ted King who scratched the Simi Ride off his bucket list last season.  The ride officially starts in October, though riders begin gathering at the start and following the route in September.  Each month through the end of January, the ride gets longer, hillier, bigger and faster.  It’s still October, so it’s the short route and the pace is pretty mellow. That worked for me today. I’m definitely feeling some fatigue from the running and the new workouts, but definitely feeling the benefits, too. I didn’t have to leave everything out there on the road today, so I should be in good shape for the Renegades in the morning and the foot is feeling good, so I’m hoping to get in a little longer run in the afternoon.

Here’s what I ate today:

  • Breakfast
    • Oatmeal with molasses & agave nectar, blueberries, walnuts, flaxseed and hemp hearts
    • Banana
  • Lunch:
    • Quinoa & Black Beans
    • Green Smoothie – Spinach, Kale, melons, raspberries
  • Dinner:
    • Appetizer: Carrots, bell pepper & hummus
    • Anchor Steam Beer (2)
    • Chips & Salsa
    • Mushroom and Squash Vegan Enchiladas with Tomatillo Sauce and Cashew Crema
    • Black Beans
    • Green Salad with hemp oil balsamic vinaigrette
    • Glass of Cabernet
    • Dark Chocolate

     

Seems that I was the only one who truly enjoyed the enchiladas tonight.  I thought they were fantastic.  The hardest part of this challenge for me over the long haul is going to be figuring out how to keep the three of us happy –

  • Me, a ready to be full time hard core whole food vegan
  • Jake, who is pretty open to a lot of things.  She doesn’t like mushrooms, she’s not too crazy about greens, but she’s trying and she does like kale chips and spinach on a sandwich
  • Annette, who does not like beans and is pretty particular about everything else.

I guess it really was easier to get everyone to agree on a piece of chicken and if you didn’t like the side, you didn’t eat the side, it was just a side.  That’s the problem and that’s what I want to overcome, so it’s not easy, but it’s part of the challenge and I will figure it out.

I’m probably going to fast for them, too because it’s my nature. If we’re going to do this, let’s just do it!  I’m already wanting to get past dairy and Annette wants to pick out some cheeses.  confusing and disappointing for her because just a few weeks ago I was right there with her – a love of cheese is something we shared.  Even then, of course, I knew it wasn’t really ‘good’ for me, but what the hell, a few ounces of really fantastic moldy old animal milk on the weekend, how bad can it be?  Now, it’s why eat it if it’s not necessary and it’s not good for me and it’s not good for the cows?

I’ve enjoyed every meal I have made for the last 35 days.  Is it because I want to like it? Have my tastes really changed that quickly? Is it really just that good?  I think I’m just open to it because I want to explore new tastes and find out what I really like.  The quinoa and black beans was pretty much improvised, conceived on the ride today out of what I knew I had on hand, what would be good for recovery and what could I cook while I showered.  It was delicious, unbelievable.  Over the top with a few pickled jalapeno slices or some Srirachi if you’re into that – I tried both today.

Monday night I will be at a business dinner and I won’t be cooking.  Jake says she’s going to make steaks wrapped in a bacon weave.  Either that or tomato soup.

 

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