Weekly Menu: Seattle + Vancouver

standard August 19, 2014 Leave a response

SeaWheeze week is here!


I’m making my first venture to Seattle, briefly, on the way to Vancouver for the race. I’ve never been to either city, but both are known for lovely water views and delicious vegan eats. I’ve looked up a few must-eat places for our trip. At least I know I’ll be well fed by race day!



The other super bonus of SeaWheeze? Nutrition on the course is courtesy of Vega! So, so happy! I’m still packing my pre-, during, and post-race recovery mixes, and protein bars, but I am going to take advantage of as much free Vega Sport as I can.

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Stay tuned for a post-race recap and post-trip review of the meals I did get to enjoy!

Anyone have any other recommendations for must-eats in Vancouver?

Weekly Menu: Minneapolis Limitations

standard July 22, 2014 Leave a response

Time for a new look! I’ve been working on a long overdue site update for a little while, and after the response to Thursday’s minimalist post, I realized it was time to get it up. And more simplicity posts are on the way! This week I am on the road again. And instead of a usual weekly menu post, I thought I’d share some of my lessons learned for  vegan eats on the run.


Traveling to Minneapolis for work is one of my least favorite trips, in terms of food. While the city and neighboring areas have quite a few vegan and vegan-friendly restaurants, my office is in the middle of a concrete oasis of office parks, highways, and commuter hotels. Thank goodness for almond butter packets and Vega bars. Here are some of my tips for getting healthy food and enough calories when food options are limited.


1. Do your research. Look up what is in the area in advance, so if a group goes somewhere, you know ahead of time what you’re dealing with. If your colleagues know you have specific dietary needs, you will be prepared to suggest a location that works for everyone.

2. Mix and match. Look at the side items, appetizers, and salads. Usually there is a combination of smaller plates that can be ordered to make a decent veggie-filled meal.

3. Double it. Some places only have salads meant as starters, and are only considered “meal sized” if an animal protein is added. Ask for two on one plate. Sometimes restaurants can accommodate it, sometimes they get really confused. But if they can do it, it’s an easy way to get a meal sized portion without the meat.

4. Ask. Many restaurants are trained and prepared to deal with dietary needs. Even if you don’t see something on the menu, ask your server if the chef can make you a custom meal. Most restaurants are very nice about this, and I’ve even had the chef come out to confirm what I would like and need.

5. Bring your own. My suitcase is almost always half food/half clothing. I find myself snacking on multiple small “meals” throughout the day when I am traveling since most meals are not the portions I am used to at home. Stuck with a side salad for lunch? Round it out with an apple from the breakfast bar and almond butter. Or hummus and veggies. Or a protein bar (my go-to standby).


What are some of your tips for eating healthy on the road?


Here We Go Again

standard July 8, 2014 3 responses

So thankful the past two weeks are successfully over! The largest event of the year for work plus a move at the same time is exhausting. I should be used to that combination, considering this is year 5 of doing both together, but it still wears me out.


Marine Corps Marathon training started yesterday. My first run outside in the TX summer heat in over a year. I was NOT prepared. Running outside after 8:00 AM here is definitely a bad idea. I am easily going to get strong and tan fast though. Running with water, phone, keys is so much more weight than when I could just jog down to the lakefront every morning. And sunscreen is probably a good idea. One hour outside and I already had a runner’s tan. This morning the husband asked me if I had jumped in a pool. I blame the “hill” workout I had just finished. Every day here is a hill workout, so specified hill days seem pointless.

I was trying to remember how I forgot all this stuff, and then I realized I chickened out during my first marathon training and did most of my runs on my apartment treadmill. Even 20 milers. No excuses for not getting outside now. It’s either outside or nothing. Praying I even make it to race day. If I do, I know I’ll be in for a strong race after preparation like this.


This week also marks round 2 of following the Thrive Diet. It worked so well for me during Goofy training, that I wanted to not only do it again, but modify the meal plan to last me all 16 weeks of training. Considering the meals are a bit unconventional and repetitive, I built a modified week in every month. Recipes are similar to the plan and use same ingredients, but are different enough that I can get through all 16 weeks without getting sick and tired of beans and lettuce and making everything from scratch.

Surprisingly, making 2 meals every night for the husband and I has been enjoyable so far. Maybe it’s having more space. Maybe it’s knowing the husband and I are both home for at least 2 more weeks. I thought having both of us home would drive me crazy with meals, but I enjoy the preparation and organization way too much. And it’s only a few days each week; by Thursday we both pretty much eat leftovers through the weekend. But right now, it’s happily more pleasant than I anticipated.



So thankful for a yoga day tomorrow. Going up and down stairs all day after these hills is doing me in. It’s only going to make me stronger, right? 🙂