Hello again. I feel as though some further explanation regarding my extended absence is in order: the long and short of it is that I got kind of, well, over my whole deal for a bit. Not tired of eating a “healthy” vegan diet, but tired of documenting everything and trying to make it look pretty and photographing instead of munching with my munchkins. And then there was the fact that I was spending my free time eating all of my culinary missteps instead of exercising. And it turns out I made a lot of mistakes.
After Vegan MoFo 2011, I took a look at myself, had a little shudder and then a little shut-down. As evidenced in my final week of MoFo posts, I had drastically diverged from my original mission with this site. Instead of focusing on a wholesome, whole foods and total body health, I was relying on and writing about processed and packaged foods more often than not. My body noticed before my brain did: un-food+unbridled serving sizes =’d a-Ryann-who-had-not reared-her-ample-haunches since the mid-1990s. In December, I realised that my “early-second-trimester” wardrobe had magically morphed into my every day wardrobe and I knew it was time to make a change. Luckily for me, the change was simple: I just had to go back to how I was BB (Before Blog).
Things were going swimmingly, but I missed writing in a casual voice and, as the days grew longer here in gorgeous Victoria, BC, I really missed taking pictures. Especially now that my food was so much more photogenic, vibrant and sproingier (I’m not sure that’s a word. My Mom uses it to describe her hair sometimes, so I assume it means healthy and bouncy. My Mom is adorable, so I’m just going to go with it). Borderline mopey, in the middle of February, I had an idea: I registered for the Times Colonist 10k . I’ve always loved running, but I have never run a race before. For motivational purposes, I chose an adversary–a person to beat (you know who you are)–and I started training.
It’s hard to believe it until you try it, but, for serious! Smaller, more frequent quantities of superior quality foods give you waaaaaaaaaaaaaaaay more energy. And that is what I have been doing on my MyWholeDeal.com vacation. Yesterday I ran 10.1 km in 40 minutes less than the time class I registered in (could have been a fluke—don’t tell anybody!!!!) For the remainder of this month and, hopefully, for the foreseeable future, I will document my energizing diet and my training techniques, including my undeniably awesome running playlists. Get ready to give yourself over to the eclectic wonder that is my musical muscle because it is go-time in every sense of the term. And here’s a recipe to get you started.
Simple Fat Free Lemon Dill Marinade
One of the very best things about being vegan is that you are totally within your rights to reuse an amazing marinade with no risk of life threatening illness. Seriously, if the fact that your “food” will relentlessly and mercilessly tear out your guts if you don’t prepare it “just so” doesn’t disturb you even a little bit, I envy your rose coloured glasses so, so much!
This super simple marinade screams Springtime freshness really loud, so make sure to prepare it après afternoon siesta (Romance languages just love to intermingle in the Spring). This mixture paves the way for a beautiful salad topper, satisfyingly punchy kebab or a beautiful soup or stir-fry base.
- juice from one large lemon or 2 small (you figure out the medium-sized lemon dilemma on your own, friendo!)
- 2 tablespoons Red Wine Vinegar
- 2-4 cloves garlic, minced
- 1/4 cup fresh dill, chopped fine (or 1 tbs dried dill, but don’t!!!! Just wait ’til Spring!)
- rock salt and pepper, to taste
1.Mix all that stuff together and throw some yummy other stuff in there to hang out for a bit (the technical definition of “a bit” is at least 2 hours). I did mushrooms (6-10 whole halved or quartered), red onion pieces and a can of artichoke hearts (halved). Skewer’em and grilled for 8-10 minutes and served over greens of your choice (I chose spinach and sunflower sprouts with shredded carrot and diced cucumber).
2. The acidity in the lemon juice and vinegar will cause your veggie marination victims to give up their goods, thereby providing you with a more copious and flavourful marinade to continue your culinary journey with: after skewers, I chopped up 4 more mushrooms, tossed ‘em in the leftover yumminess overnight and then sautéed the whole lot with a small sliced zucchini, about a cup of baby spinach leaves, salt, pepper and some tofu Shirataki for a super filling, yummy-but-light, lunch the next day. Heavy on the Sriracha, of course. We can’t eschew all things processed lest we become savage.
At any rate. I’m back now. But I am leaner and tougher and more excited than ever (which must be pretty super excited, says anyone who has ever had a conversation with my motor mouth. Ever.) Also, if my pictures are so incredibly heinous that you can’t stomach them, follow me on Facebook to find out why!!!
Ahhhh. It’s nice to be back!