Saving the Last Kilometre

Two weeks from now, I’ll (hopefully) have finished my first ever half marathon. This morning, I set out for the last ambitious long training run before the big event. Since it’s Thanksgiving weekend, I was in the place I started running: my hometown. I mapped my route through farm country and wrote all the turns on my arm to avoid needing GPS to remember the route, or how far I had to go on each long stretch.

It was a challenging run. Training in the big city means having breaks at red lights everywhere. Out in the country, there were no red lights to rest my legs, and more big hills than I’ve ever taken on.

I was in some pain coming up on the 11th kilometre. I was pushing harder than I’ve pushed myself, and was already thinking about being home, even with another 8km ahead. That’s when the universe spoke: I ran by a church and the sign outside caught my attention.
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“Life isn’t a race—find joy in the journey!”

I’m not religious, but I think of myself as somewhat spiritual. I can find subtext in everything, but this went above and beyond subliminal messages and into the category of “weird cosmic signal” and “breathtaking coincidence.” So I breathed deeper. I started up running again, and tried to enjoy the feeling of my lungs being full and the sight of changing leaves… even as the hills kept coming.  I still got to enjoy that my legs were WORKING and I was out there!

At the end I nudged myself just a little further along to a full 20km. That means there’s only one kilometre left, and I’m keeping it for race day. Some people run the race distance BEFORE the race to make sure they can finish. I get it, and always, always, to each their own. Still, I’m listening to my instincts and the universe, and holding onto it, running on a little cosmic fate.

You might say I’m saving that last 1000 metres for a special occasion.

Thoughts On: Running and Digging Yourself Up

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Running sucks.

*Running can suck—a universal fact for runners of all abilities. If you’re taking on your first block or your 100th marathon, we can all agree that our sport doesn’t always love us back. The thing is, hard runs are some of the most beneficial.

When the going gets tough, every step can dredge up the things you push down, thoughts you might not have if your mind is chock-full of every day life. Sometimes, lacing up and heading out carries the runner closer to a bigger truth about themselves.

It’s dramatic to say, but sometimes… running feels a little bit like destiny. I can feel the changes this half marathon training is raising in me. I’m finding facets of myself I’ve never seen before—grit, drive, a sense of my place. When I move forward with purpose, sometimes it feels like the steps themselves are my purpose.

Most of us won’t break records or claim gold on the world’s stage for our hobbies, but running gives—and we take—our victories. We unearth these deeper, buried parts of ourselves, every time we do something we once believed soul-deep impossible. We hold up these truths and the accomplishments that come with them as our gold and silver and bronze.

So, reminder: your willpower is precious and your work has value. You are more than your surface. Digging down isn’t easy,  but every step you surge forward, and every run you leave behind doesn’t make you stronger—it just shows you a strength you had buried all along.

Refreshing Lime Cucumber Smoothie

They cancelled the full Montreal marathon this weekend because of our current heat wave—but people still got to run the half!  Since Sundays are my long run days, I also got my badonk outside to power around the city in the hot weather, which meant seeing some of the runners in action. Watching all of the different participants supporting each other and wearing their numbers got me pretty excited about my own impending doom half marathon on October 22nd. (Week 9 of training officially begins on Monday!)

It was a tough run. The humidity made everything twice as hard. I poured about half of the water I was carrying straight down my back, and the last couple of kilometres were uphill. BUT, when it was over and done, and I forced myself to stretch—it was time for a recovery smoothie!

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This smoothie is a green dream! It’s on the lighter side in terms of taste and texture—there’s a time and a place for your double chocolate peanut butter mayhem, but for me, it’s not after hustling my butt around in 30 degree weather for two hours. The lime juice makes it refreshing, and the cucumber is re-hydrating. There’s also protein powder and banana to replenish your carb stores and help aid muscle recovery! Good stuff all around!

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You could even swap half the milk for coconut water and refill those electrolytes, and add more ice to up the chill factor. Side note: I ran Saturday and Sunday this weekend and made this smoothie after BOTH because I liked it so much. GET BLENDING!

Refreshing Lime Cucumber Smoothie
Serves 1
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1 c. almond milk
1 scoop vanilla protein powder
1/2 frozen banana
1/2 c. cucumber, diced
1/2 c. spinach
2 tbsp. lime juice
1 pinch sea salt

Optional: greens powder, 1 tbsp. maca powder, other add-ins of your choice!

1. Measure out almond milk, frozen banana, cucumber, and spinach into blender and run until smooth.

2. Add in the protein powder, lime juice, sea salt, and any of your other add-ins! (I used maca powder and a greens powder to stay on colour theme.)  Also add ice here if you feel like it!

3. Blend until smooth, pour into a glass, and enjoy!

Tex-Mex Vegetable Bowls feat. Spicy Quinoa

The best thing about bowls is either their no-frills name or their simplicity to prepare—it’s a toss up. A few ingredients can combine to make a satisfying meal, as long as you follow a few rules. The perfect bowl will have a grain, a protein, a few vegetables, a jock, a rebel and a recluse.

…Wait. That last part was just the script of The Breakfast Club.
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While this is not technically a breakfast bowl, I approve of any and all veggies in the a.m., as per Dr. Robynne Chutkan’s simple 1-2-3 rule for a healthier microbiome and general wellness. (TL;DR: eat one vegetable at lunch, two at lunch, three at dinner.)

This bowl is more than prepared to meet your greens n’ veg needs. It’s got kale and romaine lettuce, onions, peppers, and fresh tomatoes. It’s got fluffy quinoa simmered in taco seasoning spices… That last one isn’t a vegetable, but it’s so delicious it warranted mention.
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The best part is that you can mix in whatever veggies you’ve got in your fridge or cupboard. Sautee fresh or frozen corn in with the peppers, sub your lettuce for spinach, or top with your favourite salsa. You can even make it vegan by omitting the yogurt and/or cheese! Don’t you forget about cheese.

Tex-Mex Vegetable Bowls feat. Spicy Quinoa
Serves 2
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1 cup quinoa, rinsed*
1 tbsp. chili powder**
1 tsp. cumin
1 tsp. paprika
1 tsp. salt
1/2 tsp. oregano

1 tbsp. olive oil
2 cloves garlic, minced
1 yellow onion, chopped
2 tbsp. tomato paste
1 bell pepper, cut into strips
1 can beans, black or kidney

1-2 hearts of romaine lettuce, rinsed and chopped
1 tomato, diced
1/3 c. Greek yogurt or sour cream

Optional toppings:
Salsa
Jalapeno hot sauce
Cheddar cheese
Green onions
Tortilla chips

1. Rinse your quinoa and put it in a medium saucepan, sprinkling with all of the spices. Turn heat to medium, stirring the quinoa to toast it for about a minute.

2. Add 2 cups water. Cover with a lid and let the quinoa gently simmer for about 30 minutes, until all the water is absorbed. Let it sit for 5 minutes and then fluff with a fork. Taste and add additional salt or chili powder if needed. Set aside.

3. In a medium frying pan, add olive oil over medium heat. Fry garlic until golden. Add onion and stir until soft, about two minutes. Add in the bell pepper and any other veggies, tossing them in now and sauteeng until soft. Add in the beans, stirring until warmed through.

4. Add in the tomato paste, stirring to to distribute with the veggies, until everything is warm and mixed together! Season with salt, pepper, and additional spices from the list above if desired. Remove from heat.

5. Assemble your bowls! Start with a good handful or two of lettuce and greens. Add 1/2 c.  each the quinoa and the spiced tomato/bean mixture, and sprinkle with diced tomato.

6. Top with your extras! This time around, I used Greek yogurt, jalapeno hot sauce, a little extra old cheddar and green onions… (Pro tip: take your Instagram photo first, and then mix everything together for more delicious bites!)

* This will make more cooked quinoa than you need, so get ready to add it to salads, tacos, soups—the possibilities are tasty!

**  You can use a packet of taco seasoning to sub for all of the spices in a pinch. Cook the quinoa with half, and add more after cooking as needed! Just look out for sodium!

Cashew Coconut Curry with Crispy Tofu

It’s been an anxious week, y’know? The kind where being mindful is interrupted by just being in your skin—a discomfort with existence. When anxiety haunts me for no particular reason, I cling to the familiar—wearing a favourite t-shirt, watching an old reliable movie, or cooking a well-loved dish.

Cooking is an amazing escape. It engages your senses, and you usually need focus and finesse to make it happen. Meal prep is almost active meditation, and this curry adds a layer of velvet to that feeling. It’s spicy, creamy, and warming, especially as August runs head first for September and cooler nights are on their way.

I’ve been cooking this recipe—and variations of it—for years. The original was one of my favourites against the damp in Scotland, and I’ve tweaked it and changed it many times—I even adapted it when I was doing the Whole30. It’s simple, crave-worthy, and always open to interpretation. Sub chicken for tofu, forget the tomato paste and use canned tomatoes, or add other veggies for a finish. Don’t be afraid to branch out and trust your instincts—you’ll be noshing a delicious bowl of comfort in no time. (Legal disclaimer: it will actually take several minutes.)

Cashew Coconut Curry with Crispy Tofu
Adapted from Half-Baked Harvest
Serves 4-6

1 package firm tofu*
2 tbsp. coconut oil

1 can tomato paste (6 oz., 180 ml)
1 can coconut milk (14 oz., 400ml)
3/4 c. roasted cashews
1/2 c. water

2 cloves garlic, minced
1 medium onion, chopped
1/2 tbsp. dried ginger
2 tbsp. garam masala
2 tbsp. curry powder
1/2-1 tsp. turmeric
Salt (to taste)

2 heads broccoli, cut into florets
2 generous handfuls baby spinach (optional)

For serving:
2 c. cooked brown basmati rice
Naan bread

1. Press tofu by wrapping the drained block in paper towel and setting some heavy books on top for 30 minutes. After this, cut the tofu into 2 cm cubes. Heat 1 tbsp. of coconut oil over medium heat in a large skillet. Spread the tofu in an even layer in the pan, turning when each side is golden brown.  Set tofu pieces aside on paper towel, reserving the skillet.

2. In a blender or food processor, add cashews and cover with coconut milk, running until combined. Then add tomato paste and water, blending until smooth. Set aside.

3. Add the second tablespoon of oil to the skillet from step 1. Sautee onions and garlic until fragrant. Add the spices and stir to toast them, about one minute.

4. Add the coconut cashew blend to the pan, stirring to distribute the spices. Add salt to taste. Raise heat to simmer. Stir in broccoli florets and then reduce heat slightly, allowing them to cook for a 3-5 minutes to desired tenderness.

5. Stir in tofu cubes until evenly coated and warmed through. If adding spinach, stir it in here, cooking until slightly wilted. Remove from heat.

6. Serve with fluffy basmati rice or delicious naan bread! Enjoy!

* If you have a soy allergy or sensitivity, this recipe is also great with paneer or chicken!

Raspberry Coconut Protein Overnight Oats

Half marathon training is bringing on the change and I only just finished week two!

I haven’t exactly reclaimed my motivation from the dream fatigue I wrote about last week but my determination is back in line after taking it easy in July. With a clear goal ahead, my vision is getting sharper—and one of the things I’m honing in on is nutrition.

It’s key to eat healthfully since my mileage is slowly increasing every week—running on empty (literally) is no longer becoming an option. As a result, I’ve been listening to some podcasts and reading lots about nourishment for distance running. I’ve been trying to keep up with protein, eat more greens, and experiment with “super” foods… Just like the small addition of matcha to these delicious, protein-packed overnight oats—

what a segue!

Raspberry Coconut Protein Overnight Oats
Serves 1
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3/4 c. unsweetened almond milk (or other milk of your choice)*
2 tbsp. vanilla protein powder
1 tsp. matcha powder
1 tsp. vanilla extract (optional)

1/3 c. steel cut oats
1 tbsp. coconut flour
1 tbsp. chia seeds
1/4 c. unsweetened coconut
1/2 c. raspberries
Hemp seeds or other seeds for topping (optional)
Maple syrup or honey (optional)

1. In a small bowl, whisk together almond milk, protein powder, matcha, and extract (if using). Taste and add maple syrup or honey to adjust to your desired sweetness.

2. Pour the protein’d up almond milk into the container you’re making your overnight oats in. (I’m impartial to the mason jar.)

3. Stir oats, coconut flour, chia seeds, and coconut into the almond milk until evenly distributed. Top with raspberries and sprinkle with hemp seeds.

4. Put into the fridge overnight! In the morning, mash and stir in raspberries! Add in nut butters or other toppings to your heart’s content. Nosh!

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Thoughts On: When the Dream Doesn’t Feel Like the Dream

August 2015, I tore a half marathon training plan from the monthly issue of Runner’s World and stuck it on my bulletin board—just in case. I didn’t see the training plan every single day, but on the ones I noticed it pinned there, another mental note would be scrawled and added to the pile with the others.

At some point, those ‘notes to self’ became IOU’s—which I’m now cashing in. I started training for that half marathon goal last week, using that very same plan. This is the embodiment of my 2017 resolution to take my dreams seriously, and an ambition I’ve held for a few years… But at the moment, I don’t feel energized or excited to be on this road.

Blame it on the hot, humid weather, or food, or sleep, but after some reflection this week, I broke it down to a simple truth: making your dreams come true doesn’t always feel like the dream. When picturing the race in October, I think about finally crossing that finish line—not the hours of running that will come before it, or the weeks of training I’m about to put into finally getting there.

And while many of us embrace that the journey is just as important (if not more so) than the destination, because it’s where the bulk of the transformation and learning happens, there’s an idea that every step towards our lofty ambitions will be made with skipping feet and a singing heart. Maybe there’s even a fear that waning enthusiasm means we aren’t on the right road, or chasing the right dream. This probably (definitely) isn’t true. Working towards your dreams is still work—even if it’s doing something you love. There are going to be days when your feet drag, and your song is silence. That’s okay. There’s nothing wrong with not being 100% enthused 100% of the time.

The trick is to recognize that you owe it to yourself to push through to the joy of it all again. You need to understand that this flattened feeling is only a temporary state, and to not take your attention and your intention off of the end goal—the dream. It’s that, or getting ready to write yourself a lot more IOUs…

Thoughts on how to reinvent the road:
• Connect with other people who have the same ambitions
• Give yourself rest days (dreaming downtime)
• Explore detours—find different routes, or other options to the destination (the goal)! There’s more than one way to make it happen.