Food for Fuel

Some people live to eat; others eat to live; still others balance both perspectives, indulging at times without overeating. During the worst depths of my eating disorder and also during a large part of my recovery, I belonged to the first category: I was OBSESSED with food. It was all I could think about, it seemed, day in and day out. I’d plan meals days in advance, and most of my internet browsing revolved around food blogs and recipe databases.

It was, indeed, a dark and boring time of my life.

Then, somewhere along the way, my mindset rediscovered balance, and in turn, I rediscovered myself, old interests, old passions, a social life, and, most importantly, health. Most recently, as I touched upon in my last post, I’ve more or less eliminated snacking from my diet because I simply tired of grazing all day—eating, it seemed, took WAY too much time, when I could be painting, practicing Yoga, reading engrossing high fantasy epics, or playing Scrabble with my boyfriend husband (still getting used to that!).

So, instead, I’ve been focusing on food not as calories, but as fuel, eating 3 larger, balanced, yet nonetheless delicious and pleasurable, thus satiating not only my stomach, but also my foodie within. Snacking is not prohibited, of course, but it is limited, reserved only for situations in which I just CANNOT ignore my mid-afternoon tummy grumbles. But so far, I’ve found the bigger portions very successful in filling me up and fueling me from meal to meal, even on the days when I workout at the gym in addition to daily Yoga plus walking on campus.

Speaking of working out, Chris Lawhorn of Run Hundred recently contacted me on behalf of his website, and so, since I’ve wanted to incorporate exercise information into Vegan on the Go-Go’s content, today I’m featuring an article he wrote and emailed me. Thanks so much, Chris!

The Top 10 Workout Songs For Winter 2012

San Francisco, CA – Jan 11, 2012

Traditionally, winter is the time of year when folks find it hardest to get out and exercise.  In the hopes of keeping folks motivated, readers from Run Hundred—the web’s most heavily-trafficked site for workout music—were polled regarding their favorite, current workout songs.  The resulting top 10 list has a little of what you’d expect—and a little you might not.  Flo Rida, who’s no stranger to this list, shows up in two recent tracks.  Enrique Iglesias continues his transition from balladeer to club rocker.  And Kelly Clarkson, after faltering with the first single off her new album, bounced back ferociously with the second.

As for surprises, they’re mostly entries from folks relatively new on the dance scene.  Highlights include songs from Tim Berg (who remixed his own track under his Avicii moniker), Skrillex (whose collaboration with Kaskade is the first dubstep track ever the make the Top 10), and Wolfgang Gartner (who’s made the chart with a little help from the Black Eyed Peas’ Will.I.Am).

Here’s the full list:

Tim Berg – Seek Bromance (Avicii Vocal Edit) – 127 BPM

Katy Perry – The One That Got Away – 135 BPM

Alexandra Stan – Mr. Saxobeat (Maan Studio Remix) – 126 BPM

Flo Rida – Good Feeling – 129 BPM

Wolfgang Gartner & Will.I.Am – Forever – 128 BPM

Hot Chelle Rae – Tonight Tonight (Goldstein Remix) – 118 BPM

Taio Cruz & Flo Rida – Hangover – 129 BPM

Enrique Iglesias, Pitbull & The WAV.s – I Like How It Feels – 129 BPM

Kaskade & Skrillex – Lick It – 128 BPM

Kelly Clarkson – What Doesn’t Kill You (Stronger) – 117 BPM

To find more songs—and hear next month’s contenders—folks can check out Run Hundred’s database of workout songs. Visitors can browse the song selections there by genre, tempo, and era—to find the music that best fits with their particular workout routine.

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Music is perfect for motivating yourself during your workouts, but filling meals are key to fueling your body before and repairing your muscles after. Here are a couple recipes for doing just that.

Sweet Citrus-Almond Barley Bowl

Clementines are in season! Huzzah! And of course, feel free to substitute your grain of choice for the rolled barley: this would be delicious with millet, couscous, quinoa, and, of course, oats.

Inspired by this recipe.

Serves 1

Ingredients

½ banana

½ cup milk alternative of choice

½ cup apple sauce or juice

1 tsp. almond extract

½ cup rolled barley

1 clementine, separated into segments

2 tsp. poppyseeds, toasted

1 tsp. clementine zest

Pinch of salt (optional)

Chia seeds or ground flaxseed

Almonds and pistachios

Any dried fruit(s) of choice

Directions

In a food processor, blend the banana, milk alternative, apple sauce or juice, and almond extract until smooth and creamy. Add mixture plus the rolled barley, clementine segments & zest, poppyseeds, and salt to a saucepan, bring to a boil, and cook until desired consistency is achieved (thinner or thicker, creamier or drier, it depends on what YOU prefer!). Serve with chia or flaxseeds, nuts, dried fruit, and any other toppings as desired.

A bowl of sunshine for these dreary winter mornings!

Sweet Potato-Salsa “Bolognese” Sauce

A Mexican twist on traditional Bolognese. This is delicious over pasta, polenta or cooked grains, in burritos, or with corn chips for dipping.

Serves 6-8

Ingredients

2 medium sweet potatoes, roasted until caramelized

1 Tbs. olive oil

2 small onions, diced

3-4 garlic cloves, minced

1 Tbs. cumin powder

1 tsp. ground chipotle

1 tsp. chili powder

½ tsp. cayenne

1 14-oz. can diced tomatoes

1 15-oz. jar of salsa, whatever brand you prefer

1 14-oz. can sweet corn kernels

2 cups cooked black beans

½ cup chopped black olives

Salt & pepper, to taste

Cilantro, to serve

Vegan sour cream alternative, to serve (optional)

Directions

1. First, purée one of the sweet potatoes in a food processor, then set aside. Chop the other into bite-sized pieces. You can either leave the skin on both or, if you prefer, peel them—it’s up to you!
2. In a large pot, sauté onion and garlic in oil for 1-2 minutes, or until translucent. Add spices and stir well to coat. Add diced tomatoes, salsa, and sweet potato purée. Bring to a boil, then reduce heat to low.
3. Add corn, beans, black olives, and chopped sweet potato. Cook for another couple of minutes, sprinkle with salt & pepper to taste, then serve hot with carbohydrate of choice, garnished with chopped cilantro and a dollop of non-dairy sour cream.

If you like Mexican flavours, you'll LOVE this sauce.