Goddess dressing

Curbing The Hunger


After my hot, sweaty bike commute we cleaned up and headed out for dinner. It was Carbzilla’s birthday! We met her and her friends at La Palapa on Hawthorne.

I’ve seen this place but never been to it. I love trying to new restaurants! We got inside and saw that it was very casual, where you order at the counter. Another plus. That means it’s cheap. 🙂

I went there planning on getting a fish taco and then got glamoured by the idea of a burrito.

They had a salsa bar, which was pretty fun. I’m a big fan of chips and salsa. 🙂

My burrito was just okay. It definitely wasn’t anything compared to the amazing burrito we had recently at the Mr. Taco Food Cart. THAT burrito was delicious! The Palapa burrito was just kind of bland. I liked the guacamole but the cheese was kind of…weird…and there was too much rice in it.

Michael got the veggie burrito smothered in sauce. His looked really yummy. Again, too much rice inside. They brought out dessert for Carbzilla’s birthday:

I forget what this dessert is called but it’s yummy: cinnamon and honey? Sign me up! After that they headed to a movie and Michael and I headed home. I also got to wear my new Portland Century t-shirt:

All week long I’ve woken up each morning with a growling, insane hunger in my belly. I’m not sure if it’s the aftermath of doing the Portland Century but dang. The moment my eyes open my stomach feels hollow and empty. I haven’t been eating more than normal this week because the rest of the day I don’t feel EXTRA hungry…just first thing in the morning. This is a new feeling. After I ran Hood to Coast last year (my last big event) I had an insatiable hunger for about 10 days after Hood to Coast. It was like I was a bottomless pit that could not be satisfied. I haven’t noticed that with the Century this year. Speaking of Hood to Coast, this year is the 30th anniversary! Good luck to everyone that’s running it this week!


A well-deserved rest day. I’d had a recovery swim and a recovery ride. Now rest! And food. Lots of food. Dinner was back to the normal foods: healthy chicken, a salad and steamed veggies.

On the salad were fresh tomatoes from our garden! They are tiny and adorable. The ubiquitous food p0rn shots:

Attack of the KILLER TOMATO! Looks huge doesn’t it?

They are actually pretty tiny. But tasty! And perfect salad toppers. They were sweet and perfect.

I love that the tomatoes are starting to ripen. I see lots of tomatoes in our meals soon!

QUESTION: How to you curb the hunger after a big event?



Harvesting My Garden

My vegetable garden is really flourishing! The lettuce has gone wild and is starting to overpower the other plants in the garden. I decided it was time to eat the spoils of my garden.

I wasn’t sure what to do, so to the internet I went. I read a bunch of different websites on how to harvest the things in my garden. For the pizza party we had on Saturday night I clipped fresh basil and rosemary for our homemade pizza and it turned out wonderfully.  I loved that I could just walk outside and clip off fresh basil for the pizza.

Michael and I eat mountains of salads. I think my garden has enough variation of lettuces that we won’t get bored eating them. Monday morning before work I went out and broke off the outer, big leaves of the romaine plant. I didn’t want to use scissors because I felt like that might brown the leaves, even though some websites recommended cutting. I think this will be a trial and error experiment. I will figure out which one works best.

Tips on Harvesting Romaine Lettuce

1. Pick lettuce early in the morning when the leaves are still crisp.

2. Start harvesting leaf lettuces as soon as they’re big enough to use. Cut leaves from the outside of the plant, letting the inner ones continue to develop. You can also take the whole plant, cutting it off about an inch above the ground, and letting it re-grow.

3.  Use all lettuces immediately for best flavor and texture.

4. Store lettuce in sealed plastic bags in your refrigerator’s crisper. Depending on the variety, it will last from a few days to two weeks.

I snipped off a bunch of the big outer leaves and cleaned them with a veggie cleaner I bought at Trader Joe’s. It worked really well.

I dried off the lettuce and stored it in the fridge until dinner time. Monday night when we got home from work, Michael and I walked the track near the house. It was nice and sunny out and neither of us just wanted to sit inside. We walked for a little over an hour and probably did about 3 miles. I was tired and hungry by the time we were done! Michael relentlessly tried to convince me that we needed to go out for burgers–pretty much the whole walk–but I resisted! I was already defrosting salmon for dinner and I was excited about eating my lettuce from the garden. The salad I made to go with dinner turned out great. I don’t know why, but the lettuce from my garden tasted better than the store bought lettuce!

For our salads I tore up the romaine lettuce and added chopped celery, one slice of crumbled bacon for each of us and topped it with a little bit of Gorgonzola cheese. I also added a few toasted walnuts. The salad was delicious and hit the spot. I loved the smokey flavor of the bacon with the cheese.

I like having “lighter” meals on my Rest Days–not just because of the calories but I also find that I don’t really crave certain foods on Rest Days. Instead of craving a big steak or a juicy turkey burger, I almost always crave something like fish or a chicken salad. I don’t know if that would be considered Intuitive Eating, but I listen to what my body craves. It took me awhile to learn how to listen to my body and feed it the nutrients it needed after hard workouts (almost always protein) but I’m doing much better.

For dinner I baked two salmon fillets. First I sprinkled some sea salt on the fish, then lemon pepper seasoning. Next I sprinkled lots of dill on it, a little bit of butter and freshly sliced lemons. I wrapped each salmon fillet loosely in foil and baked them at 350 Degrees for about 16 minutes. I also steamed some broccoli and baby carrots as a side.

I wanted to create some sort of topping for the fish–like plain Greek yogurt mixed with freshly squeezed lemon and dill–but I decided I was too lazy to try and create something. In the end the fish didn’t need it. It was delicious in its simplicity. I squeezed the lemon on the fish before throwing the lemon away. It was tangy and delicious. I love how versatile fish is.

I’d say our first meal from the garden was a success. I’m dying to eat some fresh tomatoes and strawberries from the garden! Portland just needs some hot, sunny weather….

QUESTION: If you are a gardener, what’s your opinion on cutting or tearing the leaves?