Well hello there! It’s been awhile. I started Whole30 yesterday and since several of you asked for my Naked Egg Roll recipe I decided it was time to make my way back to blogging. Documenting always helps me progress and improve. I know…I know…I still have several race reports to share. I started writing my NYC Marathon report the week after the race. It seems like so much heart goes into those reports and it just takes me so long to get it all down! I’ve taken a far too long, yet much needed, blog break and glad to be back.
I’m not sure how I feel about Whole30 although I look forward to trying it. It looks like several of you are curious too so I thought it’s best to document what I can. It’s easier to go back and find recipes here than scrolling through Facebook pics and comments. I will do my best to keep you posted.
1 pound lean ground pork
1 lb bag of coleslaw mix (I used the one with extra carrots) or shredded cabbage
1/2 small onion chopped
5 cloves garlic minced
Fresh ginger chunk minced (maybe 1-2 Tbsp minced)
2-3 tablespoon coconut aminos or soy sauce (use soy sauce if you can)
pinch of Italian dried herbs/seasoning
pinch of red pepper flakes
pinch of garlic powder
1-2 scallion onions diced
Mix pork with italian seasoning and garlic powder in a bowl.
Heat skillet and add pork, onion, garlic and ginger. Continue to stir so pork crumbles. Don’t drain the little bit of liquid from the pork.
Once pork is cooked slightly golden add the coleslaw mix and soy sauce or aminos. Cook for just few more minutes until cabbage has softened a bit.
Top with the green onions.
optional: I didn’t use any oils because the pork provided just enough grease. A dash of sesame oil might be great but I don’t think it’s needed. Recipe is perfect. Enjoy. It’s way more amazing than it sounds with these simple ingredients and steps. Let me know how you like it!
Carrot Ginger-Turmeric Smoothie for lunch. It turned out DELICIOUS! Loading up on natural anti-inflammatories before the race.
1/2 cup Homemade Carrot Juice- Juicing breaks the cell walls of fruit and vegetables, making the nutrients more accessible and allowing the body to quickly absorb the vitamins, minerals, and antioxidants, all of which can help reduce inflammation.
1 Tbsp Ginger (I like things really gingery so use 1/2 Tbsp if you like it more subtle) - Anti-inflammatory, improves circulation and blood flow, may prevent motion sickness/cramping.
Tiny piece Turmeric- Strong anti-inflammatory, as effective as some anti-inflammatory drugs, increases antioxidant capacity of the body, linked to improved brain function, and a ton of additional benefits (google it)
1 Cup Pineapple – Contains bromelain which helps to break down proteins, aids in digestion, reduces swelling, and can improve blood circulation. Antioxidant packed with Vitamin C.
1 Frozen Ripe Banana- High source of potassium and well…it’s a fruit… the list goes on.
Almond Milk- Unsweetened Vanilla- Vegan/ low cal.
I make the carrot juice using a high power blender, adding 1 cup of water. Once blended smooth and use a cheese cloth to remove the pulp. You MUST remove the pulp for this smoothie. You could use store bought carrot juice but in my opinion it’s not the same.
Rinse out the blender to remove any pulp. Add all ingredients including the carrot juice to the blender and blend until smooth and creamy.
We have just 43 days left to train before racing Ironman Lake Placid! I am far from my commitment to raise $35,000 for the MMRF but I know that there is still time. I will continue to work hard these final 43 days to do everything I can to reach my goal.
Yesterday I can across this BEAUTIFUL quote by TN Trivett. So many friends re-shared it so I thought I would share it again with you today. I wrote it on a napkin because I always write my own #YOGAPEACHNOTES on napkins from coffee shops and cafes. I found TN Trivett on instagram. Check out her beautiful poems and quotes. Her words are beautiful. Do you know the power of sharing? Can I ask you to share this message today? Happy training IMLPers and happy Friday to all. xoxo Keli
I am hungry again. It’s 8:30pm and I’m about to dive into my dessert veggie plate and cup of Tumeric-Ginger tea. I especially love the cucumbers sprinkled with garlic powder and sea salt. Trust me, I’ve already eaten enough of the other stuff today. I’ve been simply ravenous the past few days. I am exhausted after this past week of training and know with where I am that I simply need to eat more food. More training = more hunger= more food. It’s about this point in training where I am always constantly hungry. I want to be careful, however, not to use this as an excuse to eat too much or eat the wrong things. I do not train to eat whatever I want. It doesn’t work like this for me. I am at my best when I eat (mostly) healthy and indulge on occasion. I’m happier, more consistent and overall just feel better when I eat right. I’d like to see myself one size smaller by race day, although for the most part my fitness and performance is a result of consistent training, not how heavy or light I am. Training should be the confidence builder not what the scale says. So long as I am eating well. This week I am constantly hungry.
For some reason I stopped and sat my gym bag on the club’s cafe table before heading in to train. When I looked up, who was sitting next to me? He was! Pretty exciting to chat with him as we headed into the gym together. Super nice guy. He pointed out my jacket and asked me what my next Ironmanwould be. We chatted about both IMLP and IMMD. Way to make me smile, Robert! I’m a girl who loves to train and cook so meeting him at the gym of all places, chatting fitness, and laughing with a guy who was once named Top 25 Fittest Men in America by Men’s Healthand one of my favorite chefs was an awesome way to start Monday. Robert, look at those incredible arms! I definitely had one of my best workouts today with the energy and smiles he brought me. I told you Monday’s are awesome!Thank you, Robert. You rock.
I sit here sipping Turmeric Ginger Teawith hints of licorice root, lemongrass and orange peels enjoying the company ofmy friendbefore I hit the books and study some more. There is something extra special about a friend who is passionate about wellness. The friend who enjoys spending Saturday evening roaming Whole Foods for organic sweet potatoes, organic kale, and organic brocolli. The friend who has just as much fun creating new healthy recipes as I do. The friend who I can cook with, eat with, and laugh with all together. It’s the social aspect of sharing late night tea and memorable conversations together and the uplifting spirit we bring one another. I always leave her feeling just a little calmer and always with a smile. This friendship is about relating to one another and connection.
Ahhh…but you came here for the soup, right? Here’s what Ashley of Bodhi Life and I came up with. It’s so simple, flavorful and delicious!!! We’re making it again this week. It’s now time to study. What a peaceful Saturday evening. Soup and friendship.
Sweet Potato Kale Soup
2 large organic sweet potato
3 cups organic brocolli
1 large bunch organic kale
4 cups water
1/2 fresh lemon squeezed
1 TBSP cumin
1 tsp ground turmeric
1 tsp ground ginger
optional: topped with fresh cilantro and avocado
Bring the water to a boil, cook the potatoes half way and then add brocolli and scallion. Once the potato and brocolli are almost ready, add kale, spices and lemon. Total cook time is about 20 minutes. Top with optional cilantro, avocado and more lemon juice.Best served with a side of friendship.