Sorry for the disappearance last week. This whole marathon training thing is really taking a physical toll on me—more so this time because the number of miles we’re logging (and our speed) have increased by quite a lot. (My calves are on fire. I’m that sore!)**
Finding a restaurant that serves a decent brunch on a Sunday here in Guatemala can be a real struggle. For some reason, brunch wasn’t such a popular thing here until recently, so I guess most restaurants are still trying to figure out whether or not it’s something they should consider serving.
Since giving up refined sugar months ago, I had to look around and research for better and healthier sugar substitutes that I could use in my smoothies, cereals and food recipes. I don’t like to use artificial sweeteners (please stay away from them), or the non-nutritive but yet “natural” kind such as stevia. (And as a vegan, honey is also out of the question.)
We all crave something sweet every now and then and that’s perfectly normal. Since I gave up refined sugar a few months ago, finding sweets that I can indulge on (and that, on top of it, are vegan) can be quite a task. Luckily, there are hundreds of recipe blogs out there that offer a great variety of easy-to-make goods that I can make on my own—and most of the time, their versions offer a lot more nutritional value!
Call me a dork, but I had no idea what Soba noodles were until not too long ago when I was looking around for gluten-free pasta options. Since then, Soba noodles, which are made from buckwheat, have been a staple in my pantry. Personally, I like to look at the ingredients and make sure the noodles are made from 100% buckwheat, with no wheat or any other kind of flour added. (It also tastes better!)
What a gloomy day today is! In efforts of bringing some color and liveliness to this gray and rainy day, I’ve decided to share a salad recipe that has recently become a favorite here in our house. I just made it for my in-laws last Saturday as well—when we had them over for a Mother’s Day vegan barbeque—and they absolutely loved it!
The creamy and rich dressing adds a comforting flavor to the vegetables, while the sliced almonds and raw carrots add a little bit of crunchiness. It’s a mouthful, and definitely satisfying enough to be eaten as a meal.
The move has kicked my butt. I’ve never felt so physically exhausted in my life—not even after running a marathon. For the past three days my husband, Rosario and I have been working nonstop to finish organizing and setting up the house. Thankfully, we’re almost done! The only things left to do are the bookshelves and the electronics (TV, surround system, etc.). Even the paintings have been hung! Sadly though, all this work took such a big toll on my body that I had to see my physical therapist for a deep tissue massage and a spinal alignment.
Whether or not you follow a plant-based diet, I think we can all agree that eating wholesome, living and vibrant raw foods is highly beneficial for our health. Not only are raw foods the best foods you can feed your body, they still contain all their enzymes and vitamins—many of which are lost in the process of cooking. And there’s a bonus, too! Because they are so high in nutrients, your body sends the signal that it is “satisfied” much sooner, keeping you full for a longer period of time and helping you eat less!
Because our next marathon training begins next week and—as I explained here—nutrition will play a key role in helping us improve our time, I have already begun stocking up my pantry with the essential ingredients I’ll need to make the supplemental foods that will help us reach our peak performance levels (juices, smoothies, bars, etc.).
But before I start sharing these recipes with you, let’s first take a closer look at some of these ingredients and understand why they are so important: