It’s been a while since a meal received the coveted “H’s favorite” label and never has breakfast won such an award, but Sunday’s kiwi strawberry crêpes were a huge success.
I made this vegan crêpe recipe, which tasted good, but it’s very thick. I even added some extra water to thin it down. I don’t have a special crêpe pan, so they weren’t beautiful. They did taste good with organic strawberries and kiwi. I topped them off with chocolate sauce and soy whip cream.
After breakfast, I put on my new Lululemon skirt that I bought as a reward for qualifying for the C corral at Chicago and drove up to Rockford for the Heritage Run 10K.
A 10K was on my Hal Higdon half-marathon training plan that I am (very) loosely following for the Minneapolis Half, but I felt good and the weather was nice. It was a 1:00 p.m. race with race day registration available, so I made the last minute decision to try for faster 10K time. My previous 10K best was at the same pace as my fastest half-marathon, so I knew I could do better. Other goals were a top 10 finish and placing in my age group. The McMillian calculator said I should be able to run a 10K in 46:01 (7:24 pace). I thought I would go for 7:30s and pick it up at the end if I could. But of course, I went out super fast for the first mile. Got back on pace for mile 2. Suffered through mile 3 when we were running into some wind. I was looking forward to the turn around so the wind would be helping me out, but the run back was not very windy.At least I wasn’t running into it and was able to get back under 7:30. I counted the fast women before the turn around and I was in 6th place. There was only one woman who was even close behind me and unfortunately, she was able to pick it up and pass me. The last two miles were consistent, so I was happy with that. I ran as fast as I could once I got to mile 6. There were lots of people cheering at the end, which was nice.
My final time was 46:19 (7:28 min/mi), so just a tad slower than McMillian predicted, but a PR by 3 1/2 minutes. I came in 7th and 2nd in my age group. I stuck around for the awards ceremony and got my second place medal.
Today I veganized a homemade Cheez Its recipe using cheddar-style Teese.
They aren’t as salty or greasy as the original, but they taste pretty good. I suppose you could add more margarine and salt, if that is what you are looking for.
- 1 1/2 cups of shredded cheddar-style Teese, packed down (this is almost the whole package, you’ll have enough left over for a grilled cheese sandwich or two)
- 4 heaping tablespoons of Earth Balance
- 1 – 1 1/4 cup flour (I used whole wheat pastry flour)
- 1/2 teaspoon salt
Put all ingredients in food processor and pulse for 2 minutes until the dough is thick enough (add extra 1/4 cup, if necessary). Place the dough between two pieces of parchment paper, and roll it out to about 1/8″ thick. Cut into squares (I used a fondant cutter). Place on a parchment lined baking sheet about 1/2″ apart from each other. Poke each cracker with a fork or skewer.
Bake at 350F for8-14 minutes, until lightly browned on the edges. Cool on the baking sheet, and store in an airtight container.
I had my second order of cupcakes last week- one & a half dozen Easter cupcakes. There would be a mix of kids and adults, so I did half as baby farm animals – pigs, chicks & sheep. Aren’t they cute?
The adult cupcakes were a mixture of things. I made pink & purple white chocolate eggs to go on top of frosting grass
I love these flower cupcake liners. I topped two of them with chocolate frosting and a white chocolate egg.
The other two had lemon buttercream and a spring mix sprinkles.
And finally, chocolate frosting with roses.
They barely fit in the box.
Easter brunch: traditional English breakfast according to Alicia Silverstone in The Kind Diet.
Roasted potatoes and tomatoes, tempeh bacon & Field Roast Sausage, spinach, mushrooms, and baked beans.
Easter Dinner from Vegan Holiday Kitchen: Spring Vegetable Tart and Lemony Spinach and Chickpea Soup
And finally, this is what the vegan Easter bunny would bring:
- A dairy-free milk chocolate egg
- Confectioner’s glaze-free jelly beans
- Homemade chocolate bunnies
- Chocolate Peanut Butter eggs
After disappointing conditions at March Madness, I decided to try again for a Chicago Marathon C corral at the Egg Shell Shuffle. It was a flat course; the weather was perfect and the course was on a scenic paved trail through Busse Woods. I needed a 1:45:59 for a C corral, but I wanted to break 1:45 (my new year’s resolution).
I finally got to try out my new Oiselle armwarmers, but I got too hot by mile 2 and had to take them off. They are fun to wear though. And they go well with the stripey simplicity tank.
I started out a little fast and had to tell myself to slow down on several occasions. Miles 2-8 were pretty consistent and enjoyable. Mile 9 was out in the open and we were running into the wind, so that was a challenge. Once we got back into the woods, it got a little easier. By mile 10, the point I usually feel like quitting, I knew I could make it under 1:45. I could even slow down a bit. The desire to quit hit me at mile 12.6, but it’s easier to push yourself 1/2 a mile than 3.1 miles. And so I made my goal with 9 seconds to spare!
After the race, there were two Easter egg hunts. One for kids and one for adults. Twenty-five eggs had fancy prizes, but I just got candy.
However, the race did give out shorts instead of t-shirts and a festive medal.
This weekend, H and I went to Chicago to celebrate our second anniversary. We had an amazing dinner at Charlie Trotter’s on Friday night. We were greeted with a glass of champagne, met Chef Trotter, and got a tour of the kitchen. The vegetable menu was made vegan for me and it was incredible. The service was excellent. On Saturday, we had lunch at Native Foods and dinner at Karyn’s on Green.
Our room at Trump Tower had a little kitchen, so I brought some groceries with us and made breakfast this morning.
We had tofu scramble with lots of veggies
And finally, a “fried egg” made of Dandies marshmallow and a marzipan “yolk.”