Triathlon Momma!

I am blogging my training journey for my 2nd Triathlon as working full time, raising a toddler, quality time with friends and family and allowing my husband time to workout too it makes it hard with squeezing in training. One thing I feel fortunate for is a lot of my friends compete and scheduling time with them usually involves swimming, biking or running!  I need to get comfortable with putting my son in gym daycare as it is there and an hour a part will do us both good I am sure on the weekends! I am definitely a happier momma when I can workout.

I am training for the Iron Girl Triathlon August 24th and every training program I see requires you to train 6 days a week. That is impossible. I work 50+ hours a week, have a toddler and a husband who likes to exercise and I kind of like to also spend quality time with my family. I have started my first week and here is what I have scheduled. I am hoping if my less than 6 day a week routine (this week is a good week) is successful for me it might help someone else down the road. My swim coach told me that it is proving better to do short 10 minute workouts broken up than 30 minutes. Do what you can, when you can. Why? He stated it was because your heart rate is jump starting again.

WEEK ONE:

Monday - Holiday
Tuesday - Master Swim, 2000m
Wednesday - Husbands gym day...off.
Thursday - Core workout
Friday - Run
Saturday - Bike 15 miles minimum
Sunday - Swim

Thai Lettuce Wraps

I had a crazy day, make that crazy few months at work and I am literally at 10-14 hours a day...today being especially long. I had to get in a little ride for training for my triathlon (my first 30 minute break of the day) and my husband made this wonderful meal. Now I went shopping and put the recipe in front of him but he did it! So delish! I cannot even tell you and my husband enjoyed it too! However, tempeh is such an easy way to convert any man to eating no meat as it totally has similar texture and fills you up!  

 

Thai Lettuce Wraps...new family tradition! 

 

Sauce

• ¼ cup lime juice
• ¼ cup sugar
• 2 Tbs. low-sodium soy sauce
• 1 Tbs. rice vinegar
• ½ tsp. light brown sugar

Filling

• 2 8-oz. pkg. plain tempeh, broken into chunks
• 1 Tbs. vegetable oil
• 2 Tbs. minced fresh ginger
• 2 cloves garlic, minced (2 tsp.)
• 1 cup low-sodium vegetable broth
• ¼ cup chopped fresh mint
• ¼ cup lime juice
• 2 Tbs. chopped shallots
• 1 Tbs. low-sodium soy sauce
• 1 Tbs. rice vinegar
• 2 tsp. sugar
• 1 tsp. chile sauce, such as sriracha
• ¼ tsp. light brown sugar

Toppings and Wraps

• 1 red pepper sliced
• 2 cups bean sprouts
• 1 cucumber, peeled into thin strips
• 1 large carrot, shredded
• Fresh mint, cilantro, and basil
• 18 whole large lettuce leaves
• Add jicama for some crunch effect!
• Serve with lime wedges and sriracha chile sauce.

1. To make Sauce: whisk together all ingredients in small bowl.
2. To make Filling: Pulse tempeh in food processor until coarsely crumbled. Heat oil in skillet over medium heat. Add ginger and garlic, and sauté 1 minute. Add tempeh and broth, cover, and cook 
5 minutes. Uncover, increase heat to medium-high, and cook 10 minutes, or until liquid has evaporated. Stir in remaining ingredients.
3. Mound vegetables, herbs, and tempeh mixture on platter. Let diners fill lettuce leaves with Filling and Toppings.


I changed a few of the toppings from this delish recipe! Vegetarian Times, Thai Lettuce Wraps