Where's the Beach?

Spinning & Running This morning I woke up feeling a bit stuffy, then that lead into drippy. I guess weeding the yard yesterday got to me in terms of allergies. Lots of tissues being used today. I haven't decided if a runny nose is better or worse than stuffed up. I really was feeling super lazy about working out. I should have gotten out of bed and done my 3-mile run this morning. But even at 6:15, it was still dark. I really don't feel comfortable running in my neighborhood in the dark. At least at the river trail, I know a car won't hit me. I packed my gym bag for either a run or spin, depending on how I was feeling. I ended up decided to go with spin and promised myself I'd do the training run after work. Spin was odd today. They had cleaned the carpets over the weekend and didn't put the bikes back the way they were. It's funny how just slightly different positioning can really throw everything off. The sound system wasn't set up correctly eithe...

Soup  I do want to thank everyone for their well wishes on a speedy recovery. I know that no one enjoys being sick and sidelined at all. I don't like feeling like I can't do anything. Kind of helpless. And rationally I know that rest is the best thing for me, but mentally it makes me feel like a slug. Having Jason make soup for me last night was definitely a treat. I felt a bit spoiled. But, it's rare that I get sick to the point of spending all day on the couch and not able to make dinner. So, he stepped in and took care of me. Here is what I think the recipe was. Get Well Veggie and Seitan Soup Ingredients: 1- 1 1/2 package frozen Italian style vegetables Handful frozen peas (because they were leftover) 1 package seitan, chopped 1/2 white onion, diced 2 not-chicken bouillon cubes 6 cups water To taste: oregano basil & tomato spice blend, white pepper, red pepper, sea salt 3-4 oz whole-wheat rotini, cooked per package directions Directions: In large so...

Socca Sunday I finally got around to making socca last night. We didn't make it to the grocery store, and really need to be using up stuff since we'll be heading out of town mid-week. I had made chickpea flour then proceeded to let it go bad, then bought some. So, I finally decided that it was time to try my hand at socca. Mexican-Style Socca Pizza Ingredients: Socca: 1 cup chickpea flour 3/4 cups + 1-2 tbsp water 2 tbsp olive oil To taste: salt, pepper, chipotle flakes, garlic powder Mexican-style Marinara 1 can Rotel 2-3 tbsp tomato paste Mexican-style Socca Toppings: 1/2 soy chorizo 1/4 red onion, diced 1/4 red bell pepper, diced 1/4 yellow bell pepper, diced 1/2 cup black beans 1/4 cup frozen corn, thawed To taste: salt, pepper, red pepper, cumin, garlic powder Daiya Vegan Cheddar Cheese Directions: Preheat oven to 425 degrees and put in pizza stone (if using one). For the Socca : Whisk ingredients well making sure there are no lumps. Pour batt...