Happy Friday to everyone!! This week went by pretty fast and I actually got some good gym time in, yay! I think this weekend is going to be packed already, and there will be no room for dilly dallying like last weekend :)
Tonight for the Viva Bike Vegas Ride they are having a pasta party for all the riders and friends/family. Frankly I could make a butt-load of pasta myself for $10, but I want to go and support Chris and chat with the other riders. I’ve been having Chris eat predominately carbs towards the end of the week to maximize his stores and calories. I also told him to go easy on the pasta. Just stuffing your face the night before won’t help and will make you feel bloated and icky in the morning. He still needs to make sure to get a substantial meal in, especially since it will start early in the morning and will last at least 6 1/2 hours.
Saturday is the ride! Gosh, I think I’m more nervous than he is. I don’t want my guy to ‘hit the wall’ and end up like that video I recently posted. I think he’s going to do awesome, but I still worry like always :) Consistency will be key and making sure to fuel up at every station.
This weekend I have to study for my research methods midterm on Monday . . . eek! I also have to paint, organize and decorate the guest room for my mom when she comes in less than two weeks. Wednesday I leave for the SCAN sports nutrition workshop at the Olympic Training Center. Lots to do!
One of the high carb meals we had this week was breakfast for dinner!! Who doesn’t like warm pancakes at any meal?! I decided to make my favorite WW pumpkin pancake recipe from Pinch My Salt. They come out golden, fluffy and full of spicy, pumpkin flavor. You can find it here.
I added one vanilla bean and it was out of this world, bursting with intense vanilla flavor.
I put the rest of the pod in the sugar jar to give it some more vanilla flavor. Yum!
Along with it I made a little omelet, with roasted red peppers, grilled chicken and spinach, and of course real maple syrup. Yum!
This is really easy to prep before hand too. Just separate the wet and dry ingredients and then mix together when you want to make them and enjoy! I just couldn’t resist and had to have another one ;)
Buster likes to help with the dishes too.
It’s funny he has to be right in the middle of the kitchen and I have to be careful I don’t trip over him!
Each time I go to the farmer’s market I plan to get a new variety of mushrooms to try out. This week I decided on this . . .
Looks very strange! It’s a wild Oregon mushroom, but I can’t remember the exact name of it. Maybe one of you mushroom experts out there can help. It sure looks similar to a Maitake? I’m not sure exactly what to do with it, but I was thinking of some kind of mushroom Bolognese, we’ll see!
I hope you have a great weekend :)