Upcoming Races and a Roasted Salad

I really hope that yesterday was our last cold day of the season! I worked at noon so I did my long run starting around 7:30 and I froze. It was about 9F when I woke up and was 17 or so when I finished. Luckily it wasn’t windy but I definitely did not dress warm enough because I actually started getting really cold halfway through my run. You’d think that I would know exactly how to dress since I work at a running store but I thought that it would warm up a little more along my route.

Why am I doing long runs? I have decided that I’m definitely going to run a marathon in May. I think I’m going to run Madison this time but haven’t actually signed up yet. I tend to procrastinate on those things. Has anyone run it before? OR, do you have any other great spring marathons that I should do? I’m open to suggestions.

I did, however, sign up to run the Get Lucky triple 7K on St. Patty’s Day. Runs themed around a holiday are always fun and exciting because you never know what people are going to wear! I don’t know what I’m going to wear! I really don’t own a whole lot of green clothing and don’t think that it would be comfortable running 13.1 with a shamrock headband on…. Maybe I’ll make a shirt. I wish that Elysia could run it with me but I guess I’m flying solo this time around. Are any of you signed up?

All of this spring training has me thinking of warmer weather, which usually means that I tend to eat quick and lighter meals. In fact, sometimes I just crave a giant salad and because both of us are incapable of making something without adding a gazillion little touches to it, my salads are usually never plain. I love to mix in raw and cooked veggies for a little variety, and roasting veggies is usually my favorite way to prepare the because they turn out to have so much flavor!

If you don’t usually like beets, I encourage you to try them roasted. Adding a sprinkle of salt and pepper to them brings out their flavor, and truffle oil is always my favorite addition. Slicing these beets thinly turn them into crispy chips, but you could always cut them into chunks as well if you want them roasted (they will just take a little longer).

Spinach Salad with Roasted Veggies and Truffled Beet Chips

  • 2-3 cups Baby Spinach
  • 1 Medium Carrot
  • 1 cup Cauliflower (cut into large pieces)
  • 1 medium Beet
  • 1 medium Tomato
  • 1/2 cup Beans of Choice
  • Garlic Salt, Pepper, Nutritional Yeast, Italian Spice Blend
  • 1 tsp. Canola Oil
  • 1 tsp. Truffle Oil (black or white)
  • 1-2 tsp. Balsamic Vinegar (I used Raspberry-flavored)

– Preheat oven to 415° F.

– Slice the tomato and beet into thin slices. I used a veggie peeler for the beet and a sharp knife for the tomato. Cut the carrot in half width-wise and then cut it into smaller pieces lengthwise (2-3 times depending on the size of your carrot).

– Spray a foil-lined baking sheet with cooking spray and then spread the tomato slices across it. Sprinkle with a mixture of garlic salt, nutritional yeast, and the Italian Spices.

– In a bowl, add the carrot and cauliflower and toss with the canola oil and salt and pepper to taste. Then arrange these on the baking sheet as well.

– Toss the thinly-sliced beet with truffle oil and a sprinkle of salt and then add them to the baking sheet (you may need more than one). Alternatively, I have a bottle of spray truffle-oil that works well too.

– Roast the veggies in the oven for 20-30 minutes, flipping them halfway through. The beets should become slightly crispy.

– Meanwhile, toss the spinach with the Balsamic Vinegar and salt and pepper, to taste. When the veggies are cooked, add them to the spinach and throw the beans on top, mixing everything together. If you like, enjoy the beet chips by themselves! Also, adding a serving of millet or other grain would make a perfect full meal for dinner.

Thinly-Sliced beets. I may have gotten a little carried away with the veggie peeler...

I topped my salad with pinto beans to add a little protein.

Do you have any races coming up??


Tempeh Pot Pie

The weather has been so gorgeous around here lately that I’ve been trying to get out and enjoy it as much as possible.  Like we’ve said before, Fall is our favorite season! There is a small park not far from where I live so I decided to take my dogs out to play, and I let my Dad come along too. 😉

Because the park is in the country, not many people go there, so I can let Callie and Anna run free to swim and race around in the grass.  What usually happens though is that Anna, our golden retriever, will tear off running and Callie, our three-legged sheltie, will try to keep up. Because she can’t keep up Callie will bark incessantly, which would be kind of funny if her bark wasn’t so obnoxious. I do feel bad for her though.  Anna also loves the water and Callie can’t really swim so the barking again commences.  Oh well, they had fun and I was able to take some pictures.

After an hour or so of hiking around we went back home and I decided to make Tempeh Pot Pie! This recipe serves one but can easily be double or quadrupled to suit your needs. I really just wanted to try this bad boy out:


I had planned on making this the night before so I already had tempeh marinating in not-chicken broth. However, this step isn’t totally necessary because the tempeh does soak up some of the flavors when it cooks in the ‘pie’. You should steam it for about 10 minutes first though so that it isn’t bitter (some people don’t mind this) and so that it really soaks in the flavors.  You could sauté it with some of the spices as well before adding it.

Tempeh Pot Pie
Serves 1
I used a mixture of green bell pepper, onion, fingerling potatoes, celery, mushrooms, carrots, parsnips, cauliflower and broccoli in this but you could really substitute any mixture of vegetables that you have available.

For the crust:

  • 2 Tablespoons Spelt Flour (feel free to substitute a different kind)
  • 1 Tablespoon Nutritional Yeast
  • 1/2 teaspoon Baking Powder
  • 1/4 teaspoon each sage, thyme, herbes de provence, garlic salt
  • 1/8 teaspoon pepper
  • 1/2 teaspoon oil (I used Grape seed)
  • 1 Tablespoon almond milk 

Preheat the oven to 375°.  Mix the dry ingredients together and then add the wet. Knead/form into a small ball and cover until ready to use.

For the filling:

  • 1/8-1/4 cup chopped onion (depending on taste)
  • 1/2 teaspoon chopped garlic
  • 1/4 teaspoon each herbes de provence, thyme, sage
  • Garlic salt and pepper, to taste
  • 1/2 cube Not-Chick’n (or 1 cup vegan chick’n broth/veggie broth)
  • 1/4 teaspoon vegan Worcestershire sauce
  • 4 teaspoons Mozzarella Style Chreese Mix (or more Nutritional Yeast)
  • 1 cup water
  • 1/4 block tempeh
  • 2 cups vegetables of choice

If you are going to marinate your tempeh, heat the water and mix in the Not-Chick’n cube. Alternatively, exclude the cup of water and use 1 cup of broth.  Add all of the remaining ingredients except the ‘Chreese Mix’ and add sliced tempeh to marinate.

Sauté the vegetables, beginning with the aromatics (onions, peppers, garlic) until translucent, including the spices as well. Add harder vegetables such as potatoes, parsnips, carrots and cook for a couple of minutes. Add other vegetables (cauliflower, broccoli, mushrooms..) and sauté until just crunchy-tender (they will cook more in the oven). Add the tempeh.  At this point you can add half of the broth or marinade and the ‘chreese’.

The remaining broth can be added to the vegetables as well if there is not enough moisture. I did not use a lot of broth which resulted in less of a creamy filling, so if you would like it creamier you can add more broth and possibly some flour to thicken it up.

Roll out the ball of dough to cover your baking dish. Add the vegetables and then the dough, poking several holes in the dough with a fork. 

Cook in the oven for 15-20 minutes, or until the crust is golden brown.

I found it easiest to eat this right out of the baking dish and just put it on a plate (the dish itself cooled relatively fast).