Getting Back on the Bike

Last Saturday, I went out for my first ride in probably 3 months. I had been riding the stationary bike at the gym during this time, but there's something about getting on my own bike and getting out into the wind.

I love my bike. I love, love, LOVE my bike. Its a REI Randonee from 2010.

novararandonee.jpg

When I lived in Los Angeles I would bike to work some days and it was amazing. I've only crashed once (losing my balance riding through a construction site at 2mph, that was impressive). She's a beauty and although she's set up for long haul riding (my husband still has his dream for us to bike cross country), I'm going to use her in the triathlon I'm doing in September, minus the rack on the back. (More about the triathlon later.)

We went out for a beautiful ride down the Iron Horse Trail in Walnut Creek, CA. After about 10 miles, I jumped off (er, dismounted slowly), and transitioned into a run (er, Tom had to say, "go, go!" while I was sipping on my water bottle). After my pathetic two miles, we hopped back on our bikes and returned back to our car about five miles back.

A successful day, I would call it, finished by an AAAAMAZING lunch at a restaurant called, 'Tender Greens'. 

Inspired by their Happy Vegan, I made my own creation of it last night.

Inspired Happy Vegan Salad

1 cup spinach

1 cup kale

1/2 cup cooked and cooled quinoa (I cooked the quinoa in a rice cooker and added the juice of 3 lemons to it)

1/4 cup shredded carrots

1/4 cup mixed nuts: raw cashews, raw almonds, dried cranberries

1/8 cup pumpkin seeds

1/2 cup chopped cucumber

2 golden beets, cooked, cooled and sliced

2 tbsp green hummus

Green Hummus

1/4 cup tahini sauce

1 can rinsed and drained chickpeas

1 garlic clove

juice of 2 lemons

3 tbsp extra virgin olive oil

1 handful spinach

1 handful fresh parsley

I whizzed everything up in the Vitamix, but you can also do this in a food processor or blender.