Sunday, March 6, 2011

Push-up Princess

Question: when fighting off a cold, does one refrain from exercising so the body can use all available energy for said fighting, or does one go in for at least a light work-out in the name of keeping in fighting shape?

I'm compromising right now by not going for the run I wanted, but still working up a light sweat with my push-up regimen. Might even toss in the AbRipperX a little later. Maybe a walk instead of a run?

The push-ups are going really well. I missed almost a week of it because of a weekend trip to London, and was really worried about starting back up. I started in the second column, and I really struggled with the first week. So, two days ago, I very nervously re-did the third day of Week One. And I rocked it! I felt really strong, and was able to power them out in good form, rather than grunt through each and every one. I just finished Day One of Week Two, and I didn't even feel the first two sets- that's 20 push-ups combined! Full disclosure, I am doing knee push-ups. But once I finish the full 6 weeks, I will start over at full push-ups. A scary but exciting thought!

Eating sans-fridge is still proving to be an adventure. The almond milk didn't hold up as well as I would have liked, so I started making overnight oats with just water. Except the second day I did it, they tasted almost spoiled! No idea what that was about. The oats themselves are fine, I've used them in a few other things since.

Found a great recipe for raw, vegan "cookie dough," which I was really craving yesterday. I wanted SUGAR, darn it, but I didn't want to go buy Mars Bars at the local grocer. And even though I have never really had any qualms about eating unrefrigerated cookie dough, and they don't refrigerate their eggs here, I kinda didn't want to go get all of the stuff for regular cookie dough- flour and baking soda and whatnot. But I found a recipe that uses oats, cashews, agave nectar/syrup, and vanilla- all things I have! I don't have a food processor, but I put the cashews and oats into a plastic bag and completely wore out my arm muscles smashing them with my jar of cinnamon. Didn't completely make my oat-cashew flour, so my "cookie dough" is really more of a chunky oat-nut blend, but it tastes fabulous! And I like knowing that it is made almost entirely of oats and nuts, so I feel pretty okay about eating it. Granted, agave syrup is well, syrup, and cashews are a pretty high-card nut, but it's pretty decent, considering. And it's actually whole food.

I've made my peanut sauce on lentils and quinoa a few more times- last time, I greatly overestimated the amount of sauce I needed, so I ended up making more of a soup. I added a few liberal spoonfuls of chia to dry things up a bit. Still not loving the taste of lentils, but it's working. One of these days that I am in the room pretty much the entire day, I should make a batch of crispy tofu squares a la Daily Garnish and just make little bits of peanut sauce throughout the day to dip them in.

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