I did it, finished the Portland marathon in the pouring rain in wet shoes and lots of blisters but I crossed the finished line at 6h26min. Next up is the NYC marathon on 11/7/10 as part of my quest to become a marathon maniac.
Portland marathon was my third marathon within one year, I started on this marathon journey last fall running my first marathon at the MCM and felt in love with the sport ever since. I was an obese person last fall when I ran the MCM, I weighted 234 lbs and today I am happy to report that I am no longer classified in the obese category, I am just an overweight now weighing in at 194 lbs, a 40 lbs deficit within one year.
Until next time I hope you'll find happiness in whatever you do.
Tuesday, October 19, 2010
Monday, September 6, 2010
Five Weeks unil Portland Marathon
I have not posted since May, 2010 and am sorry about that. I have been busy, with a new job, training for three marathons this fall and winter within 90 days of each other and living my life to the fullest.
Yesterday I went for a 20 mile training run at Sloans lake with Cindy and we had a blast. It did not feel like that at 4:30 am when I got up and did not want to run a all, I felt tired, my mind was dictating me to stay in bed, and to defer the run until today. The beauty of having a training partner is they motivate you to go out when your mind dont want to and that what Cindy did for me yesterday, once we got out to Sloans lake and started our run, I felt fine and was glad that I did it. What I learned from this experience was that, running and life are very similar, do what is the hardest to do and you will feel great once you did it.
On my weight loss note, I am now below 200lbs for the first time since the early 1990's, I am so pumped, also I am still a vegan and working to get my weight down around 150's.
Until then my friends, keep up your training and eating well and live your life to the fullest.
Yesterday I went for a 20 mile training run at Sloans lake with Cindy and we had a blast. It did not feel like that at 4:30 am when I got up and did not want to run a all, I felt tired, my mind was dictating me to stay in bed, and to defer the run until today. The beauty of having a training partner is they motivate you to go out when your mind dont want to and that what Cindy did for me yesterday, once we got out to Sloans lake and started our run, I felt fine and was glad that I did it. What I learned from this experience was that, running and life are very similar, do what is the hardest to do and you will feel great once you did it.
On my weight loss note, I am now below 200lbs for the first time since the early 1990's, I am so pumped, also I am still a vegan and working to get my weight down around 150's.
Until then my friends, keep up your training and eating well and live your life to the fullest.
Tuesday, May 11, 2010
Thai Spiced Sweet Potato & Kale Soup
INGREDIENTS
1 onion, finely chopped
2 garlic cloves, crushed
1 inch fresh ginger, finely chopped
2 stalks lemon grass, finely chopped
2 red chillies, sliced plus extra to serve
3 limes, 1 juiced and 2 cut into wedges, to serve
3 T peanut oil
2 large sweet potatoes, cut into large chunks
1 large bunch of kale, chopped
1 cup of tofu, cubes
1 cup of rice noodles
8 cups vegetable stock
Soy Sauce
Sea salt
Freshly ground black pepper
METHOD
To make the spice paste, put the onion, garlic, ginger, lemon grass, chillies, lime juice and half the oil in a blender or spice grinder and puree until smooth (add a little water if necessary).
Heat the remaining oil in a saucepan. Add the spice paste and fry gently for 5 minutes. Add the sweet potatoes, kale, and vegetable stock. Simmer until the sweet potatoes are soft.
Add the rice noodles. Season to taste. Top with the sliced chillies and serve with wedges of lime.
1 onion, finely chopped
2 garlic cloves, crushed
1 inch fresh ginger, finely chopped
2 stalks lemon grass, finely chopped
2 red chillies, sliced plus extra to serve
3 limes, 1 juiced and 2 cut into wedges, to serve
3 T peanut oil
2 large sweet potatoes, cut into large chunks
1 large bunch of kale, chopped
1 cup of tofu, cubes
1 cup of rice noodles
8 cups vegetable stock
Soy Sauce
Sea salt
Freshly ground black pepper
METHOD
To make the spice paste, put the onion, garlic, ginger, lemon grass, chillies, lime juice and half the oil in a blender or spice grinder and puree until smooth (add a little water if necessary).
Heat the remaining oil in a saucepan. Add the spice paste and fry gently for 5 minutes. Add the sweet potatoes, kale, and vegetable stock. Simmer until the sweet potatoes are soft.
Add the rice noodles. Season to taste. Top with the sliced chillies and serve with wedges of lime.
Monday, April 26, 2010
Vegan and Running
Just a quick update on my new vegan lifestyle, I lost 19 lbs since January of 2010. I feel so much better, more even keel, the mood swings have leveled out and my running have improved as well. The picture on the left was taken yesterday prior to my 8 miles run and the picture on the right was taken last October 2009 prior to my first marathon at the Marine Corps marathon.
Tuesday, April 13, 2010
Sunday, April 11, 2010
Seitan Sausage Sliders with Daiya mozzarella and Marinara Sauce:
Marinara Sauce:
1 ½ cups of diced onion
1 Tbsp olive oil
1 Tbsp minced garlic
2 Tbsp Marsala wine
pinch of fennel seeds, crushed red peppers
1 tsp each dried basil, oregano
1 28-oz can diced tomatoes in juice
1/3 cup tomato paste
2 Tbsp brown sugar
1 bay leaf
Salt and black pepper to taste.
Saute onions in olive oil until softened. Add garlic and cook one more minute. Add remaining ingredients in order and bring to a boil, reduce heat to simmer and cook for 15 minutes. Remove bay leaf. Puree slightly, leaving some chunks. Season to taste with salt and pepper.
Seitan Seasoning mix:
1 tsp of fennel seeds
1-1/2 tsp salt
¼ tsp crushed red peppers
½ tsp celery seed
¼ tsp each: basil, thyme and oregano
Combine in a spice mill and process until finely ground.
2-8 oz pkg seitan, chopped
3 Tbsp extra virgin olive oil
2 cups of Marinara Sauce
20 whole wheat small dinner rolls
¼ cup of Daiya mozzarella
Salt, pepper to taste.
Toss seitan with Seasoning Mix and 2 Tbsp of oil. Saute with in 1 Tbsp oil until browned add marinara sauce and simmer for 10 minutes.
Please sausage mixture on rolls and top with Daiya mozzarella. Broil to melt.
1 ½ cups of diced onion
1 Tbsp olive oil
1 Tbsp minced garlic
2 Tbsp Marsala wine
pinch of fennel seeds, crushed red peppers
1 tsp each dried basil, oregano
1 28-oz can diced tomatoes in juice
1/3 cup tomato paste
2 Tbsp brown sugar
1 bay leaf
Salt and black pepper to taste.
Saute onions in olive oil until softened. Add garlic and cook one more minute. Add remaining ingredients in order and bring to a boil, reduce heat to simmer and cook for 15 minutes. Remove bay leaf. Puree slightly, leaving some chunks. Season to taste with salt and pepper.
Seitan Seasoning mix:
1 tsp of fennel seeds
1-1/2 tsp salt
¼ tsp crushed red peppers
½ tsp celery seed
¼ tsp each: basil, thyme and oregano
Combine in a spice mill and process until finely ground.
2-8 oz pkg seitan, chopped
3 Tbsp extra virgin olive oil
2 cups of Marinara Sauce
20 whole wheat small dinner rolls
¼ cup of Daiya mozzarella
Salt, pepper to taste.
Toss seitan with Seasoning Mix and 2 Tbsp of oil. Saute with in 1 Tbsp oil until browned add marinara sauce and simmer for 10 minutes.
Please sausage mixture on rolls and top with Daiya mozzarella. Broil to melt.
Becoming A Vegan
I have made the transition to a plant based diet for one month now and I want to share with you how great I feel. I lost 8 lbs and feel that I have control over my eating again. I dont overeat like used to, and my energy have been on an even keel instead of the wild fluctuation that I experienced prior to this new eating plan. I love tofu and kale and quinoa so much now.
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