Ship’s Log–July 18th


Since the weather forecast was decent, I decided to take the afternoon off and sit in the beach with the kids, away from the darkest new cycle of recent months, so that I could relax a little.

This, sadly, meant a complete and total failure of my attempt to not eat out for the week. There was nothing in the house that would make a decent packed lunch. I tried stopping at our local natural food market on the way to drop the Things at their rehearsal (they’re doing a youth theater production this summer), thinking that at least their pre-made sandwiches were less expensive than dining out, only to find that they didn’t have anything prepare that Thing 2 would eat. Thanks, kid.

While they were getting themselves fitted for their costumes, I wandered Ocean Grove looking for an affordable vegan lunch option. I came upon the Starving Artist Cafe, where they had five different vegan sandwiches on their lunch menu alongside all the regular meaty options! OMG! The Things and I decided to just eat there before hitting  the beach rather than have our meals to go, in part because I wanted to try the almond-containing mock tuna salad and one of our beach companions has a severe nut allergy, and in part because we all wanted a side of fries, which don’t travel well. The meal was wonderful, if a little more expensive than I had planned.

Later, though, my eating plan went to hell in a handbag. How could I tell my darling children that they couldn’t go with all their friends to the local ice cream parlor for a mid-afternoon treat, especially when the water was so rough that they weren’t able to enjoy themselves in the surf? I gave them some cash and let them go for it. They rewarded my by bringing back an ENORMOUS vegan milkshake made with cherry chocolate chunk soy ice cream. I pounded that sucker back. I was dehydrated…yeah, we’ll blame dehydration for my lack of self-control.

This evening, I nearly caved in to Thing 2’s whining to get pizza, figuring what the hell, I’ve already blown today. Thankfully The Hub stepped it up and helped me find the willpower to prepare dinner at home. It was much better than the pizza would have been and hopefully sets me up better for tomorrow’s back-to-back classes, which I’m going to need to do to work off that milkshake.


  • 3.5 miles speed work: warm up, drills and strides, 4 intervals of 1/4 mile at high intensity and 1/8 mile easy, cool down


  • Pre-run: whole grain blueberry corn muffin; coffee with vanilla stevia and almond milk
  • Post-run: smoothie (banana, frozen blueberries, romaine, kale, Vega One Vanilla Chai, water)

Morning Snack:

  • Iced coffee with almond milk

Lunch @ The Starving Artist Cafe:

  • Mock tuna salad on toasted pumpernickel with lettuce, tomato, and onion
  • Side of fries
  • Iced tea

Afternoon Snack:

  • Kettle corn
  • Lemonade flavored coconut water
  • Soy milkshake


  • Tempeh grilled with Korean BBA sauce and served in a whole grain flat with coleslaw
  • Watermelon slices
  • Leinenkugel’s Summer Shandy
  • Veggie chips

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