Iron – Woman & Chickpea Tabouleh

I have been doing a bit of lurking to see what my fellow vegan athletes (and wanna be athletes like yours truly) are eating to fuel their workouts. The protein isn’t so difficult to get, even though heavy exercisers - whatever that means – need a bit more, my problem area is more in the iron department. I am just one of those people who has a difficult time ironing up, and since I’m moving towards 40 miles a week I need to be careful to make every nutrient-packed calorie count (er, yeah, my twinkiesque cupcakes were loaded with iron, I know). Zipping around the blogosphere a bit back I happened upon a fabulous blog by Veg*Triathlete. Jen the Veg*Triathlete generously shares gorgeous pics of her menus in her Fuel section, and I enjoyed snooping around for some new ideas. And behold…

garlic-ygoodness.jpg

safsouf or chickpea tabouleh

I think because it’s so chilly outside I’m thinking more hot-meals and I tend to forget how refreshing it can be to have a ‘cold’ salad. I’m a huge fan of taboulehs, making tons of variations depending on what I have on hand or in the fridge, but I tend to make them much more in the summer months when I can just toss everything in a bowl in the morning and have it be fresh, perfect and chilled by evening when I take it out. I boiled up the beans when out for my run, then tossed it all together and forgot about it until lunchtime. So good. I am a garlic fiend, so I added four cloves of the raw stuff, and I also added raisins for a little extra zam (this also keeps the vampires away, the garlic that is, not the raisins).

So thanks Jen for the inspiration!

And in a 30 Days of Yoga update, we’re cruising to day 10. I wish I could say my calves were loosening up nicely… I think because I generally manage to squeeze in about three or four yoga sessions a week I’m not seeing a huge difference yet. Patients, grasshopper. Patients.