With the onset of my gym’s new strength program, I am noticing a bit more muscle soreness than I am used to. After four months of doing more reps with lighter weights, I am back to the heavy barbell work and it is amazing and challenging and although my muscles are clearly more defined these days I can definitely see that I have lost strength when my focus shifted away from Olympic Lifts. My heaviest lifts are lighter than they once were, and the day after I go for it, my body definitely feels it.
When I feel sore more often, I get proactive because I know there is no need to be in pain all the time. I jump up on my turmeric and ginger. I make sure to eat within an hour of finishing my workouts. I pay attention to my protein- which conveniently brings me to my new friend: bean pasta.
Before I delve further, I have the following words to say: I am in no way affiliated with Explore Asian, the company that makes theses pastas. I am not paid to write this post. I did not get the product for free.
Holy shit this stuff is great.
One serving of your average pasta off the shelf contains 6.7 grams of protein. That’s not terrible (the same as an egg, roughly), but it’s certainly not great. One serving of this edamame and mung bean pasta contains 24 grams of protein.
The same amount as a scoop of my favorite protein powder.
And it tastes great.
The first thing I thought of making when I decided to up my protein a bit was a green + grain + bean bowl using this pasta as a grain. (yes, I know beans aren’t grains, but use your imagination. Pasta is certainly grain like) I used fresh produce from my farmers market, my special pasta, roasted chickpeas, and a quick and simple tahini sauce and pulled together the best damn lunch I’ve had in quite some time. Here’s the recipe:
|Mung bean pasta, roasted chickpea, and cauliflower bowl with tahini ginger sauce.|| |
- Spray oil (I used coconut)
- 1 medium head cauliflower, chopped into small florets
- 2 cups chickpeas
- 2 Tablespoons balsamic vinegar
- Sea salt and pepper to taste
- 1 bag Explore Asian Mung bean and Edamame fettucini
- 2 large carrots (I used an heirloom variety)
- 1 head curly kale, chopped small
- ½ cup tahini
- 1 cup water
- 1 tablespoon apple cider vinegar
- 1 inch fresh ginger
- 1 tablespoon miso
- Preheat your oven to 400 degrees
- Spread your chopped cauliflower on one half of the baking sheet, and your chickpeas on the other. Pour two tablespoons of balsamic vinegar over the chickpeas and liberally coat the whole pan in spray oil. Add a dash of sea salt and fresh ground pepper.
- Bake for 25 minutes
- While your beans and cauliflower are baking, set a pot of water to boil on the stove. Cook pasta according to instructions.
- Using a peeler, shave your carrots into long strips
- De-stem your kale, and lightly steam on your stovetop for 3-5 minutes
- To make your sauce: mix tahini, water, apple cider vinegar, ginger and miso in a blender. Puree until smooth.
- Split all ingredients except sauce between four large bowls.
- Drizzle sauce on top of your mix and enjoy! This keeps well in the fridge and is great as a leftover lunch!
I woke up today and I felt great. I just finished facilitating my Reset and Restore program and I loved the dialogues that came up, loved the participants and loved the experience. This will definitely become a yearly Super Strength Health tradition and I am already super stoked to get thinking about what I’d like to do with the program next year.
Reset and Restore got me thinking a lot about holiday times, how they can affect our nutrition and wellness goals, how they can be beautiful and enjoyable but also taxing and just straight up stressful. It’s that time of year where our abilities to take care of our own health and wellness can totally go off the rails. People are crazy busy, people get sick, people are stressed and tired. Me too. I get that.
It occurs to me more and more that the only thing I actually don’t like about health and wellness coaching is the fact that it’s not available to everyone all of the time. I hate that finances get in the way sometimes.
In light of those two facts, I think it’s time I give a little of my time away!
I am offering to give away 20 free single sessions before January 1. Because it helps people to focus on their health when they talk about it. Because there is nothing I like more than hearing about how I can help people with their nutrition and mental health, and because giving gifts is cool and fun for me. Super Strength Health keywords are: Body image. Self esteem. Eating disorder recovery. Veganism. Plant based athletics. IBS. treating yourself really fucking awesomely. If you need help with any of these, I’m your girl.
If you’ve ever thought you might like health coaching, you should snag a session. If you know someone who might want a session, you should forward this to them. Share this widely, my non-gender specific dudes! I’d like to get a free session into as many hands as I can handle.
And now on to the recipe….
This recipe is from my e-cookbook, and it is one of my favorites. The dish is beautiful, satisfying, just a little bit rich, and spicy. Last time I made this, I grilled up some tempeh to throw on top of the veggie pile and it kept me full for hours. Zucchini noodles are the BEST, and in my opinion coconut makes everything better.
|Zucchini Noodles with Coconut Ginger Sauce|| |
- 2 medium zucchini, spiralized
- 1 medium red bell pepper, diced small
- 1 medium carrot, peeled into long noodle-like strips with a peeler
- 1 15 oz. can of full-fat coconut milk
- 2 scallions, diced
- 1 inch ginger, grated
- 2 cloves garlic, diced
- 1 teaspoon red pepper flakes
- 1 tablespoon gluten-free tamari
- Juice of 1 lime
- Spiralize your zucchini, Peel your carrot, and dice your red bell pepper. Put into a large bowl.
- Put coconut milk, ginger, scallions, garlic, red pepper flakes, tamari and ginger in a large nonstick skillet
- Bring to a boil, then reduce heat and gently boil for 3-5 minutes to thicken slightly
- Toss your sauce with the zucchini, carrot, and bell pepper mix and sprinkle with lime juice. Put into individual bowls and serve!