Day 8th of vegan and 14 pull ups to tour de Yorkshire/ day 5
My quards should ache a little bit, after two days of riding in the hills but I would say lats probably ache more after doing this pull ups challenge.
Today I add zing to my day provides with plenty of vitamin C to energise my body with Pick - Me - Up Smothie and then I went for gentle swim focused on drills finished off with set of 50s.
Doing those pull ups I felt direct impact on my speed. reading some articles I can highly agreed that the pulling pattern in the stroke is closely related the pull up movement and it helps me to power my swim stroke. Looking forward to improve my freestyle times so I can feel confident to enter 2km Evolve Open Water Series in the heart of North Yorkshire.
Swimmers who complete in at least 3 events will race for the title of Open Water Swim Series Champion. I did find this really challenging, especially living in depth of despair of no racing in triathlons this year. But I dont hold in emotional pain. Instead I make sure I tend my physical needs. I can explore the beauty of Yorkshire hills and work on my swimming.
Experience is a great teacher. What I learned from those bouts of grief was that I needed to listen to what my body was telling me and to look at emotional issues more quickly than I had done in the past.
I am in my week 2 of Go Lean Vegan and can happy say that I have noticed a weight loss 1kg, energy boost and feeling less tired. In week two I have more variety to switch of from smoothies, but I will keep them back on because their energise my body and keeping me feeling full and mainly their quick breakfast option on the go or as a post workout snack.
Today I have fueling myself with smoothie before swimming. Then I had Cauliflower and Caramelised Red Onion topped with chopped red tomatoes pot served with my favourite quinoa. For snack I had Tofu Vegetable Scramble and for dinner I had One Pot Spiced Vegetable Tagine with 30 g of quinoa.
Tofu Vegetable Scramble
If you miss scrambled eggs then give this vegan alternative a try. When tofu is crumbled and flavoured with spices it makes a healthy, protein rich replacement. Serve with slices of avocado for filling and energising dish.
Preparation time: 10 minutes Cooking time: 8 minutes Serves: 2
- 1 tsp coconut oil
- 2 spring onions, chopped
- 1 garlic clove, crushed
- 6 mushrooms, sliced
- 1/2 red pepper, chopped
- 250 g firm tofu, drained
- pinch of smoked paprika
- pinch of ground turmeric
- 1 tbsp nutritional yeast flakes
- 1 tsp tamari soy sauce
- 1 tomato, chopped
- 150 g baby spinach leaves
- sea salt and black pepper
Heat the oil in a frying pan over a medium heat and add the spring onions, garlic, mushrooms and red pepper. Saute gently for 2-3 minutes until the pepper has softened. Crumble over the tofu and stir into vegetables with the spices, yeast flakes and soy sauce. Season to taste with salt and pepper. Cook, stirring, for 3-4 minutes until the tofu begins to turn golden. Add the tomato and spinach leaves and stir for a minute until the spinach has wilted.
Per serving: 165kcal, 16.1 g protein, 8.1 g fat, 2.1 g sat fat, 7.1 g carbs, 4.3 g sugars