Today when I left work I had pretty much talked myself out of working out. I’d spent about 3 hours grading papers (no, I never catch up!) and was just.so.tired. But something (maybe that 50K that’s in FOUR DAYS) reminded me that working out would be a good choice.
So I decided to hit the treadmill with one simple goal: not want to kill myself after 10 minutes. That’s a pretty lofty goal if you hate the treadmill as much as I do…but I succeeded!
I was inspired by Janetha’s workout but added a little to make it longer and more intense. Oh man this was a good one. Obviously you can adjust the intensity to meet your needs, but for me this was totally perfect!
I set the incline to 1.0% and cranked through the following:
Minutes 1-5: 6.0 mph
Minute 6: 6.5 mph
Minute 7: 7.0 mph
Minute 8: 7.5 mph
Minute 9: 8.0 mph
Minute 10: 8.5 mph
Minutes 11, 12, 13: 9.0 mph
Minute 14-22: repeat minutes 5-13
Minute 23-31: repeat minutes 5-13
Minute 32: 8.0 mph
Minute 33: 7.0 mph
Minute 34-38: 6.0 mph
When I came home I wanted comfort food, but not of the artery-clogging variety, and I knew I wanted vegetables too.
This was my second time using Angela’s Vegan Mac and Cheese Recipe but I made a few changes (increasing vegetables and nutritional yeast, and adding steamed broccoli). Mike LOVED it (and he can be a little wary of my vegan culinary endeavors).
Who needs Pasta-Roni now?!
I kind of un-veganized dinner by putting feta on my salad… but that’s just because I’m trying to make more inspiring salads these days and feta makes that easier.
(adapted from Oh She Glows)
1 medium potato, peeled and chopped
2 small carrots
1/2 small onion, peeled and chopped
1.5 cups raw cashews
1 cup unsweetened almond milk
4 garlic cloves
2 tbsp fresh lemon juice
3 tsp kosher salt
3 tbsp nutritional yeast
1 tsp mustard
about 3 cups bite-sized broccoli florets
12-16 oz uncooked whole wheat pasta (I used 12 oz whole wheat spahetti broken into short pieces)
Preheat the oven to 350 and get a 2 1/2 quart casserole dish ready.
Dice the potato, carrots, and 1/2 an onion and place in a steamer basket over boiling water. Steam until very tender, about 15 minutes.
Meanwhile, process the cashews in a food processor until they are finely ground. Add the garlic, lemon juice, almond milk, salt, and nutritional yeast and process until smooth. When the vegetables are done steaming, add them to the food processor and process until smooth. Taste and adjust seasonings if needed.
Put a little more water under the steamer basket if necessary, and add the broccoli florets. Steam just until crisp tender, about 5 minutes.
Bring a large pot of water to a boil and add the pasta. Cook according to package directions, then drain and toss with the broccoli and sauce.
Bake for about 25 minutes.