Happy Friday, friends! What are you up to this weekend?
With the Finlayson Arm 25K out of the way, I now have my sights on training for the Goodlife Fitness Victoria Half Marathon coming up on Thanksgiving Weekend. Which won’t actually involve much training since I ran almost 30 km last weekend. I figure I’ll do a 16 km this weekend, 20 km next weekend, 12 km the following weekend then race! My primary goal for this race is not to run a PR, but to create a good calorie deficit so I can handle a possible double turkey dinner feast that day, haha! Also, it’s one of my most favourite races (the first one I ever ran almost seven years ago now!) and I hate to miss out on it. It’s become my Thanksgiving weekend tradition!
I’m also running because Ange from Cowgirl Runs is coming to Victoria to race and will be staying with me for the weekend! I’m so excited to finally meet her IRL.
I don’t have a ton of best reads in fitness, health and wellness for you this week unfortunately as I didn’t have that much spare time to read awesome things on the internet, but I DO have a cool announcement and a documentary you absolutely need to watch. (more…)
So I finally got one of these bad boys (!!!) and have been eating massive bowls of zucchini noodles everyday for lunch. Zucchini noodles (or zoodles, as some like to call them) are so quick and easy to make with a spiralizer — not stringy or soggy at all like when you make them with any other kind of peeler. I spiralize half a zucchini in the evening as I’m making dinner and store the zoodles in a container in the fridge overnight, adding other delicious things to it the next morning.
My go-to right now is a yam and hemp heart Buddha bowl inspired by the creations of this lovely lady.
Half a large zucchini
1 TBSP raw hemp hearts
1 TBSP nutritional yeast
1/2 cup cooked chopped yam
1 TBSP Apple cider lime and ginger dressing
Spiralize the half zucchini into a bowl.
Add the yam.
Sprinkle with the hemp hearts and nutritional yeast.
Add 1-2 TBSP of the apple cider lime ginger dressing and eat!
For the dressing:
Mix 1/2 cup apple cider vinegar with 1/4 cup lime juice.
Add 2 TBSP pure organic maple syrup.
Add a dash of cayenne pepper.
Grate in 1 TBSP fresh ginger.
Mix well and store in an airtight container in the fridge.
Do you have any great recipes using zoodles? Please share if you do!