Automattic’s Worldwide WP 5K…A Week Later

Last Sunday was the official day for the Automattic’s Worldwide 5K.

I’ve been running/jogging/slogging (slow jobbing) for a couple of years, and I regularly participate in 5K’s throughout the spring/summer/fall, so I happy to participate in this blogging event. But, the timing of the event wasn’t the best for me. The end of the semester always catches me off-guard, and this semester was no different than usual.

To off-set the timing thing, I got my 5K in on Saturday instead of Sunday – for two reasons. First, I had a bunch of school stuff to do on Sunday, and second, I wanted to leave Sunday morning open for biking riding with Mr. M. However, that didn’t happen *sigh* Regardless, because the weather was crappy on Saturday, I had to run inside on my beloved treadmill, which was totally fine with me!

What almost 4 miles look like.

I haven’t gotten in many long runs since having my gallbladder out, so I went a little over the required distance

It felt good to sweat through the miles. Mr. M. came into the office and chatted it up with me through the last mile or so, which was nice. I’m not used to having company when I run!

This was the first year I’ve participated in the WWWP5K, but it won’t be the last

 

 

Vegan MoFo Day 8: Sweet Potato, Kale & Split-Pea Soup

Vegan MoFo Day 8…already! It’s crazy how fast this month is going. Then again, I think October always goes fast because it’s my favorite month of the year…and my birthday month. Woohoo! Par – tay! In a couple of weeks, I’ll begin sharing the 8 Days of Veggie V! with you. Are you getting excited yet?! Hahaha. Oh, if I were only joking

Mr. M and I participated in another 5k this morning. I wish I had a picture to show you, but Mr. M is camera-shy, and I forgot to ask for a solo pic. Plus, I don’t exactly look pretty on event days. I’ve never been able to pull off the headband. Regardless, I was excited to post my fast time ever with 43+ minutes. So ya, in case you haven’t figured it out, I’m still walking/jogging. But, in my defense, I’ve only been running a few months. Fourteen is a few, right?! Hahaha. Again, I wish I were joking.

I love running. As you know, I love my treadmill. I can run for over 2 miles without walking on my treadmill. I even ran on the treadmill at the hotel last weekend when were in Tennessee. (I also spent some quality time with the elliptical machine, which I haven’t done since college.) But running outside is SO much different. It’s a lot more work! I’ve been trying to get out more, but I’m not quite comfortable being out by myself, especially super early in the morning, which is typically when I work out.

To get us ready for the big race (ha ha!), I made a crazy healthy soup last night. Although Mr. M passed on eating any, he did call it vitamin soup, which I kind of liked, but went with the more literal name anyway.

Sweet Potato, Kale & Split-Pea Soup

2 lg sweet potatoes, peeled and cubed

1 lg bunch kale (I like the flat kind)

1 c yellow split-peas*

1 sm onion, diced

1 lg cove garlic, minced

4 c veggie broth

2 – 4 c water

Seasonings to taste (I only used a little salt and a couple cranks of pepper.)

Saute onion and garlic in a little bit of broth until translucent – about 5 minutes – in a large soup pot. Add remaining broth and desired amount of water. Add sweet potatoes, kale, and yellow split-peas. (If using pre-cooked split-peas, add to soup after potatoes are tender). Add seasonings. Bring soup to a boil, reduce to a simmer, cover, and cook until potatoes are tender, kale is wilted, and split-peas are al dente (or heated through if using pre-cooked) – about 20 – 30 minutes.

*Pre-cook the yellow split-peas if you want them well done because the sweet potatoes will fall apart before your split-peas are well done/mushy. Do an internet search for a method that works for you.

Sweet Potato, Kale & Split-Pea Soup

I’m sure a different legume or grain would work great in this soup – or even just the sweet potatoes and kale. I originally went to the pantry for some red lentils, but decided to save them for tonight’s soup (spoiler alert!). The yellow split-peas looked so lonely all by themselves (The red lentils have tons of company from their green and brown cousins), I just had to use some. And I’m glad I did!

I have a lot more recipes to share with you this month, and, in keeping with my birthday month theme, I’m going to share a little bit more about myself and why I decided to dedicate myself to a plant-based way of life. Come back for more MoFo madness!

Motorcycles and Kale Chips

I knew before I married Mr. M that his favorite hobby was riding motorcycles. He had (and still has) two – a customer chopper and a Harley. But somehow, I managed to avoid riding on either – the chopper because it’s a single-seater, and the Harley because, well, I just did. But, when he traded in the HD on a Goldwing, I knew my excuses were limited.

Today was one of those days.

In an attempt to get me on the bike, Mr. M offered to drive aimlessly around the countryside, looking for the location of my next 5k. I have to admit, it was a nice ride, and the park looks nice. I’m excited for a new challenge!

As a reward to myself for getting on the bike (and putting on jeans, socks, and riding boots in 90F heat) and strapping on my crazy, albeit fairly comfortable, helmet, I made kale chips when we got home.  As usual, they were delicious!

Cheezy Kale Chips

1 bunch kale (I prefer the flat kind over the curly), washed and stemmed

1/3 c nutritional yeast (a.k.a. nooch)

1 TBSP Olive Oil (a.k.a. EVOO) – Optinal

Salt to taste

Stir together the nooch and EVOO. “Dip” the kale leaves into the mixture, coating both sides with cheezy goodness.

Bake at the lowest temperature your oven will allow (mine is 170F) until the chips are dry and crispy.

I set a timer for 60 minutes, check chips, then reset timer in 15 minute intervals, checking for crispness. Mine take anywhere from 90 – 120 minutes.

Kale Chips in the Oven

I really like this recipe because it doesn’t require a dehydrater. Most of the recipes I’ve seen on the web require hours of “cooking” in a dehydrater. True, using the oven set at this high of a temp means your chips won’t be “raw,” but they’re still delicious! Enjoy!

Cooked kale chips