Ship’s Log–May 14th

PicShells

The pollen here is so incredibly thick right now that every trip out is an exercise in breathing fuzzy air, and it is coating every surface. There are parts of my park that fill with puddles after the rain, and now that those puddles have evaporated, they are filled with a thick layer of pollen.  Big yellow pollen puddles. I hope the rain we’re expecting later this week washes some of it away, because it’s killing me.

I finished today’s run with a nice long coughing fit and was rewarded with a runny nose and headache for the rest of the day. I don’t know if this is allergies or just my body trying to flush out excessive amounts of pollen, but it sure is uncomfortable.

On the food front, I focused today on trying to get the amount of protein recommended by Coach Kearns. He advises an eating pattern that is 40% protein, 40% carb, and 20% fat. I am starting to think that this is impossible on a vegan eating plan, and it might not even be healthy. Today’s food provided a whopping 110 grams of protein, which was only 16% of my daily calories. Getting more protein without eating meat would probably require me to start pounding back several daily glasses of sugar-free protein powder smoothies, which doesn’t seem smart. Or eating tempeh at every single meal, which would be waaaay too much soy, or upping my intake of fake meats, which means eating a whole lot of heavily processed monster foods.

I’m going to have to put some thought into this to see if there’s another way to increase vegan protein without also increasing fat and carbs. but then maybe aiming for 40% of my daily calories from protein isn’t health after all.

Fitness:

  • Training run–Speed work: 1 mile warm up, drills and strides, 6 intervals of .25 mile in @ 2 minutes followed by 90 seconds jog, 1 mile cool down
  • 45 minute MMA class

Breakfast:

  • Tofu scramble with black beans, broccoli, and grape tomatoes served in a low-carb tortilla
  • 1/2 grapefruit broiled with a sliced strawberry
  • Coffee with vanilla stevia and almond milk

Morning Snack:

  • Post-run smoothie: banana, flax seed, SunWarrior Warrior Blend raw vegan chocolate protein, and coconut water

Lunch:

  • Tempeh pan grilled with teriyaki sauce
  • Leftover cole slaw
  • Sliced apple
  • Coffee with vanilla stevia and almond milk

Afternoon Snack:

  • NatureBox Praline Pumpkin Seeds
  • KIND Plus Blueberry Flax Bar
  • Naturebox Citrus Chipotle Chickpeas
  • Orange

Dinner:

  • Homemade vegan pepperoni and red pepper pizza
  • Romaine with balsamic
  • NatureBox Praline Pumpkin Seeds
  • Handful of granola
  • Piece of dark chocolate

 

 

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