Not this year.

I’m no longer trying to lose 5lbs. I’m no longer trying to fit into those skinny jeans. I’m no longer trying to PR.

Those things all seem selfish at this point in my life. Everything I do now is for my family. Instead I run and swim so I am strong, healthy and a good role model for my daughter. I eat healthy food because I feed my daughter my milk. I work hard so I can save for my daughter’s education.

So this year I’m not going to beat myself up about what I failed to live up to in the past but focus on being healthy and happy in the future.

Happy New Year!

Time is flying. She is nearly 6 weeks old now.

Some one stop me. My back hurts.

This muffin recipe was inspired by one found on The Whipped Blog. A simple google search for who knows what led me there. I’m not a seasoned baker, and definitely not a seasoned vegan baker, but after making five or so different muffins this week, I’ve grown somewhat confident in my abilities to tinker with things. I took some major liberties on the original recipe. They turned out so good, I made two more batches.

Enjoy!

Vegan Pumpkin Chocolate Chip Muffins
Yield: 12 muffins (or 24 mini-muffins)

1 cup canned or fresh pureed pumpkin
1/2 cup unsweetened soy milk
1/4 cup unsweetened apple sauce
2 tablespoon ground flax seeds
1 teaspoon vanilla
1 cup whole wheat flour
2/3 cup unbleached white flour
1 cup lite brown sugar
1 teaspoon baking powder
1/2 teaspoon each: baking soda, salt
1 tablespoon cinnamon
1/4 teaspoon pumpkin pie spice
1/2 cup semi-sweet chocolate chips
1/3 cup chopped pecans or walnut – optional
3 teaspoons raw sugar – optional

Heat oven 350.

Blend Pumpkin, Soy milk, Applesauce, Flax Seeds and Vanilla until well blended. Set aside.

Mix together flours, sugar, baking powder, baking soda, cinnamon, salt and pumpkin pie spice in a large bowl. Add pumpkin mixture, and stir until well blended (add a little soy milk if mixture seems too dry).

Fold in Chocolate Chips and nuts if you are using them.

Spoon into greased muffin tins and top with raw sugar if using it.

Bake 28 minutes.

This recipe was enhanced from Fannetastic Food’s Mexican Black Bean & Spinach Burger recipe. I can’t seem to follow a recipe for the life of me. Must. Add. More. Veggies.

Enjoy.

Go-To Black Bean Burgers
Makes 3 large burgers, or 4 medium

1 can of black beans rinsed and drained, reserving 1/4 cup of beans
1/4 cup of spinach
1/4 cup corn, reserved
1/4 cup carrots, finely diced, reserved
3 tbsp oats, reserving 1 tbsp
2 cloves garlic
1 tbsp ground flax seeds
1 tbsp of Tabasco of other hot sauce
1 tsp lemon juice
1 tsp olive oil
1/4 tsp chili powder
1/4 tsp cumin
1/4 tsp salt

Instructions:

Add all ingredients into a food processor, reserving 1/4 cup of black beans, 1/4 cup corn, 1/4 cup finely diced carrots and 1 tbsp oats. Turn on your food processor and mix.

Once everything has fully mixed, stir in the reserved black beans, corn, carrots and oats.

Form into three large patties (or 4 medium patties).

Place them on a pre-heated skillet on medium-high that is coated with cooking oil or spray.

Cook each side for 6-7 minutes.

Serve on a bun, in a pita, atop salad or as is!

What’s your go-to veggie burger recipe?

Eat well,
Carolyn

Hello Third Trimester

I spent the past few days enjoying the cool, sunny weather that’s an anomaly in San Francisco for this time of year. I just so happened to time my trip with that of the Pride Parade, so I spent part of Sunday scoping that scene.

Everyone was full if love and I overheard the most interesting conversations.

Since I arrived early, early Sunday morning, I had a full day to explore. I trekked over 8 miles by foot, ate at some great restaurants, saw the parade, got a Thai massage, got some new shades, and just enjoyed the local neighborhoods and shops.

First up, the Plant Cafe at Pier 9 on the Embarcadero. I always run past this place, but I’d never been. I hit up their brunch, but got the veggie burger. It was so much food, but I was hungry so I thought it was a good bang for the buck.

The burger had beets in it which resembled a rare burger at first site. It was delicious none the less and quite filling. I tried my best to eat it all, but I just couldn’t do it. The bread was the first item I ditched to make room for the other goodies.

The carrot-apple-ginger-lemon juice was the perfect morning detox. Followed by a cookie for the road.

Next up, was the parade and lots of colorful people!

I walked along market street and took in the sites and sounds, and then I made a break for it. I left my shades at home, and wouldn’t you know, it was like the sunniest day in the history of San Fran. Not really, but it felt like it. Maybe it was all the pasty flesh that was exposed during the parade that made everything seem so bright.

Also i left the most important piece of exercise equipment at home- the sports bra, so I had to pick up one of those too.

I went for some retro Ray Bans in brown with polarized lenses. I feel like a hipster when I wear them.

Next up, I headed over to the Nob Hill/Russian Hill hood. I love the cafes and shops around Polk Street. My feet were about to fall off, so I popped in for a Thai foot massage. The only problem was that I could not relax. I was laying on my back and couldn’t stop thinking about how pregnant women shouldn’t lay on their backs or they will compress their nerve, this, that, or another. Le sigh. I was being dramatic. It was for 30 minutes.

I also thought about how I could get a 90 minute massage in my Thai village for less than $3. Yes, that’s no mistake. $3. That’s enough to make me move back. And I’m not being dramatic here.

A quick snapshot from San Francisco Street I think. I tried to avoid the hills as best I could, but I got stuck climbing to the top.

I trekked back towards Union Square and stopped at the park to put my feet up and enjoy the weather.

Dinner was a Somavar Tea in Yerba Buena Gardens. I got the Japanese Tea Service.

I am a big fan of the Yerba Buena Preforming Arts Center next door. I’ve seen some really cool and really bizarre films and dance performances there. The last few trips though haven’t aligned with any good shows.

What are your favorite San Francisco neighborhoods to explore?

Be well,
Carolyn

This is a great quick and easy dinner option for a busy week night. This recipe was veganized from a Real Simple recipe. Enjoy!

Vegetable and Black Bean Tostadas

Serves 4
Hands-On Time: 15m
Total Time: 50m

Ingredients
10 ounces baby bella mushrooms, sliced
2 zucchini (about 1 pound), thinly sliced
2 red bell peppers, cut into 1 1/2-inch pieces
3 tablespoons olive oil
kosher salt
8 corn tortillas
1 15-ounce can refried black beans or smashed black beans
2 tbsp nutritional yeast
1/2 avocado, diced
Salsa for serving

Directions
Heat oven to 450° F. On a rimmed baking sheets, toss the mushrooms, zucchini, and bell peppers with 2 tablespoons of the oil and ½ teaspoon salt. Roast, tossing once and rotating the sheets halfway through, until the vegetables are tender, 20 to 25 minutes. Transfer to a medium bowl.
Place the tortillas on the baking sheets. Dividing evenly, brush with the remaining tablespoon of oil, spread with the refried beans, and sprinkle with nutritional yeast. Bake until the beans are warm, 5 to 7 minutes. Top with the vegetables, avocados, and salsa.

Nutritional Information
Per Serving
Calories 463
Fat 23g
Sat Fat 8g
Cholesterol 38mg
Sodium 774mg
Protein 19g
Carbohydrate 49g
Sugar 7g
Fiber 11g
Iron 3mg
Calcium 306mg

Happy vegan dining!

Eat well,
Carolyn

It’s my back.  Out of no where pain that made each step painful.  Is it the position of the baby?  An old injury flair up?  A combination of the two? 

Who knows? 

But the pain was bad enough that I pulled the running plug two weeks after the I Love Mother’s Day 5k. 

I’m happy that I was able to run pain and injury free until 23 weeks pregnant, and I’m even happier that I have the sport of swimming (and yoga and spinning) to keep me occupied for the next 3.5 months. 

So last week, I dusted off my goggles and found my old, “fat” swim suit, and dove head first back into the pool.  I managed to complete 4 swim workouts and a day of yoga/spinning.  I also had two back to back rest days thrown in. 

I even joined some friends for a swim practice where I felt like Dara Torres making a pregnant comeback.   We swam around 3,000 meters, and I was moving and a grooving in the pool.  I joked with the coach when he would say, “and do this set fast” that I had only one speed and it’s called, “pregnant.”  I enjoyed the team practice, the “push” of swimming with others, and the camaraderie.  Next time though, I’ll be taking it a bit easier.  I’m not going after Olympic records here. 

For those days when I’m in the pool alone, I like to have my workouts planned.  The National Training Center in Clermont, FL posts almost daily workouts for A, B, and C swim groups on their blog.  Definitely check out their site if you’d like some swim workout inspiration. 

Since I like to spend around 45 minutes in the pool these days, I’m sticking to the C group workouts.  Here are a few sets that I did this week:

600 warm up (200 swim/100 kick x 2)
400 (50 kick/50 pull/100 swim x 2)
9×50 w/:10 rest (descend 1-3, 4-6, 7-9)
1×50 easy
4×150 pull w/:20 rest
4×50 with paddles only w/:30 rest (FAST!!!!)
300 cool down (50 kick/50 non-free/50 free x 2)
*2600 Total*

400 choice warm up
2×300 w/:30 rest (50 kick/100 swim, repeat)
3×200 pull w/:20 rest (strong effort)
3×150 w/:20 rest (50 free/50 non-free/50 free)
4×100 swim w/:15 rest (descend 1-4)
100 cool down
*2600 total*

600 warm up (100 swim/50 kick, repeat)
4×100 w/:30 rest (25 drill/25 swim, repeat)
300 pull (3/5 breathing pattern by 50)
6×50 pull w/:15 rest (1 FAST, 1 easy)
3xDown/Out/Over w/:60 rest
300 (25 kick/25 drill/25 swim, repeat)
100 cool down
*2500 Total*

And in case your curious, here is the latest pregnancy progression photos from 9 weeks to 24 weeks.  Today, I’m 25 weeks pregnant. Holy Shit.

And today is the first day that I woke up without back pain.  I just knocked on some wood (and now Lucky is barking like crazy). 

Be well,
Carolyn

12 week ultra sound

And… It’s a girl!

—-

The first trimester kicked my ass. I have never felt fatigue like that in my life. The morning sickness was also a constant.

I was training for a half marathon when I found out we were pregnant. Despite feeling like crap, I managed to keep up with a modified training plan. I ran 4-5 miles a few times a week (cutting most of the long weekend runs) and did yoga the other days. My longest run was 11 miles 6 weeks before the race, and I ran a 10 miler 2 weeks before as a test to see if I could run the half mary. All was a go.

In March, I crossed the finish line of the Sarasota Half Marathon at 12 weeks pregnant in 2:17. I ran every second of the race, albeit slow and steady, and finished strong. I felt so proud that I stuck with my training and finished the race, especially through the first trimester of pregnancy.

Those bridges didn’t even break me!

After injuries and mental setbacks before becoming pregnant, finishing Sarasota re-confirmed my love of running. Now I’m doing it for fun. The Garmin stays at home. I bring the dog. I don’t care how fast or how far I’m running. I just need the daily sweat to remind me how grateful I am to be able to live.

At 14 weeks, Dave and I ran the Robinson Preserve 5k. It was a night race, and I ran 45 minutes that morning, so I had no goals. I told myself, to run strong and walk the water stops. Dave stayed by my side, which was nice since he’s much faster than I. We finished hand in hand in 30:10. Coming through that finish line, I definitely felt tired, like I had to work hard for that time. And no competitive person wouldn’t be a tad annoyed to miss a sub- anything by 10 seconds. My next goal was then formed.

I kept at it. The second trimester has been a breath of fresh air. I’ve been feeling more and more like myself, able to exercise 7 days a week like I was pre-pregnancy and eating healthy, though more, throughout the day. (Yes, I’m still a vegan!)

For Mother’s Day, our fam – Dave, Lucky, and I, headed to Palm Harbor for the I Love Mother’s Day 5k. The race was in a local park and pretty casual – no chip timing, stroller and family friendly. I lined up a few rows back from the starting line and took off at the gun. Not wearing a watch, I had no clue of my pace. I (secretly) had a goal to break 30 minutes and set a pregnancy PR that I was really proud of.

I had a different strategy this race. I ran with a bottle of water so I didn’t have to stop at the water stops, was very aware of running the tangents, and was aggressive in picking targets and passing them by. I felt great. I didn’t know if I was running 10 minute miles or 8, but I was enjoying every second – me and my baby girl were cruising.

When the finish line was within sight, I picked it up, passed my last victim, and cruised through the finish. I honestly thought I was seeing things. The clock read 26:xx. I had to look back to make sure it was actually on AND working. I felt great. I definitely put in effort, but I was feeling good.

21 weeks pregnant, and I ran a 26:33 5k. Now that is a pregnancy 5k PR I am very proud of.

21 weeks pregnant

So as I go into the 22nd week of this pregnancy journey, I marvel at the power of my body. Another being is growing inside me, and I still have the strength to run, swim, spin, and yoga along.

Life is good!

Two out of the three dinners the past few nights are worthy of sharing.  Last night’s was a let down though.  Hey, you win some, you lose some! 

Now I know never to call anything on my blog “the best ever” or give it any other sort of praise worthy of blowing your socks off.  Something I may love, you may hate.  Noted. 

And with that… I give you…

The Best Vegan Tacos
(Damn, I really need to work on my adjective usage on here.)

This is an oldie but goodie, that has been sitting in the vault for some time.  I’ve been trying to up my iron intake as the doctor is riding me about my iron levels, so tofu has been making a grand appearance in more and more dinners.  It really is a very versatile “thing.”  

Veggie Lasagna
from Food.com

(source)

Again, I must say, tofu is so amazing.  This recipe included a “cheese” filling that was quite tasty.  It was delicious in this lasagna, and it would make a great filling for stuffed shells.  This recipe takes a little over an hour to make, so start early (noted), but it makes a lot and you’ll have leftovers for days to come.  This is perfect for a family or to freeze.  I will  be upping the veggies next go around because I can never have too many of them. 

Chickpea Tacos

This was sadly the letdown recipe.  I’m not sure what it was – the hype?  my taco seasoning?  the fact I doubled the recipe thinking it was going to be amazing?  Happy Herbivore’s recipes normally are stellar, so I’m left scratching my head (and drowning in leftover chickpeas!).   Cook at your own risk. 

——

Have you made any delicious vegan recipes lately?  Please share your favorite quick and easy dinner recipes!

Be well,

Carolyn

I could go on and on, but at some point along this international journey I said to myself, “I’m ready to settle down.” I know. I shed a tear too, but then I thought about all the opportunity that was right in my back yard. A job where i can start earning money. A husband to share in the adventure. And eventually a family. Ah, I guess you can say I was growing up.

I felt compelled to explore my country and discover the towns that are so remote I felt like I was in a foreign place. Have you ever been to Big Bend National Park? Terrlingua, Texas? Nothing says adventure like locking your keys in the car at midnight, after copious amounts of beer, when digging in your trunk for a tent to pitch outside the bar (free camp site for bar patrons). AAA said they’d be there in 3days. Instead a middle of the night desert adventure began through a ghost town, up a mountain, to a random house, where we given a place to sleep. Americans can be as generous as the strangers I met in say, Thailand. There is hope.

I’ve been traveling a lot for work lately which isn’t quite as adventurous as the travel in my youth, but I go to some pretty cool places none the less. I’m in San Francisco right now (currently experiencing insomnia) at my company’s HQ. One coworker just returned from a month in Asia. Another has been telling me about her 3 year trip around the world…. In a sailboat!

Wow. What an adventure. It is one of my dreams to sail around the world. First, I must learn to sail. Second, convince my husband. Yeah, it’ll be awhile, if ever. I might just settle for a week on a wooden sailboat in a tropical location. That might satisfy my desire.

Totally rambling. It’s 3:30am, and time to go back to dreaming.