I survived

I am still here and kicking, although a little slower today.  I did complete the entire ride yesterday in a decent time for that matter. It was difficult but with much encouragement I continued to push through.  My husband decided the night before that he would complete the 54 miles with me versus completing the century ride as this was my first time out.  He is a wonderful husband and I really appreciated having him by my side.  God has blessed me in so many ways and he is the one I am most thankful for.  The first 25 miles where actually fun and enjoyable.  The next 25 plus where more difficult given the hills that seemed to never end.  I have many weaknesses in cycling as with other things but hills are NOT my strong point.  My legs where on fire but I just kept peddling and eventually would hit the top where my thighs would get a slight rest for the next hill. I have not mastered the art of shifting and cadence that is so important in cycling but specifically to inclines.  This is something I will continue to work at.  So for me the hills where my challenge to defeat while my husband just blazed up the hills with little to no effort.  He amazes me in so many ways but this is one of them.  Even still, most of the hills he would be right next to me coaching me that I can do it and concur this mountain.  So in short, I complete the 54 miles and could still walk that evening.  Today, I am on the achy side but doing ok! Eating while completing something like this is difficult as most stops do no cater to gluten free diets.  I fueled up with fruit from the stops as well as homemade energy balls (recipe to follow) and bars I had brought with me.  It is tricky though.  I wanted to eat alot to keep up my energy sources but if you eat too much it makes you feel sick while riding.  This too I will have to work on. Today I have been devouring berries to fight inflammation and oxidative stress I bombarded by body with.

I am so grateful to my husband for riding with me and mostly for believing me and pushing me to meet this goal.  Now on to finding my next goal to DEMOLISH!

Black Bean Burger Patty

2 cups black beans after steamed.  I prefer mine overdone for this recipe to make it easier to process.
1/2 chopped yellow onion
1/4 cup finely ground flaxseed
1 Tbsp chopped garlic
2 Tbsp freshly chopped cilantro leaves
2 tsp chili powder
2 tsp black pepper

Thoroughly rinse and strain black beans. Combine all ingredients in a mixing bowl, food process or vitamix and mix well until it reaches a smooth yet firm consistency. Add water 1 Tbsp at a time to help reach your desired consistency.

After the mixture has reached the proper consistency, divide it into  patties. I use a small cookie spoon to measure mine. Place a pan over medium/high heat and lightly coat with nonstick cooking spray. Place patties in the pan and cover and grill for about 4 minutes on each side. Spray the pan with cooking spray in between flips to prevent sticking. Continue cooking and flipping until they become firm and browned but not dry.

Black Bean Lettuce Wrap

Black Bean Wrap
Serves 1

1 black bean burger patty
2  lettuce leaves
1 small tomato
1/4 avocado
a pinch of pepper

Make the Black Bean burger patty’s ( see linked recipe). Wash and dry lettuce. Cut the tomato into slices. Remove 1/4 of the Avocado “meat” from skin. Place half of the Black Bean Burger patty and half of each ingredient into the lettuce leaves, creating two wraps. Sprinkle with just a pinch of pepper to taste. Wrap the leaves into rolls.

Broiled Tilapia Tacos with Tangy Slaw


For the Slaw
    • 1 (14 oz) bag coleslaw blend
    • 1/3 C coconut yogurt
    • 1/4 C fresh cilatnro, chopped
    • 1/2 tsp onion powder
    • 1 tbsp lime juice
For the Fish
  • 1 lb tilapia
  • 1/4 tsp garlic powder
  • 1/8 tsp chipotle chili powder
  • 1/4 tsp dried oregano
  • 1/2 tsp chili powder
  • 1/2 tsp ground cumin
  • 1/2-1 tbsp lime juice


For the Slaw:
    1. Combine all ingredients in a medium sized bowl and mix thoroughly. Place in refrigerator.
For the Fish:
  1. Place fish fillets on a broiling sheet and season evenly with the spices and herbs.
  2. Place fish under broiler until it flakes easily with a fork (mine took 10 minutes at 350 degrees).
  3. Remove from oven and separate into small pieces. Squeeze fresh lime juice over fish if desired and serve on warm tortillas topped with the slaw, salsa, and guacamole.


Quinoa Mushroom Pilaf

You’ll need roughly 2 1/2 – 3 cups cooked quinoa.
As the quinoa cooks, gather and cut up your vegetables.
2 cloves garlic, finely chopped
1 small to medium yellow bell pepper, diced fine
1 small to medium green bell pepper, diced fine
2 cups sliced mushrooms
ground pepper, to taste
2 tablespoons fresh chopped parsley (I used dried)
1 teaspoon Greek Seasoning
2 scallions sliced- white and light green sections
Squeeze of fresh lime juice
chopped tomato (optional)

When the quinoa is almost done, heat a splash of water in a large skillet over medium heat. Add the garlic, yellow and green pepper; and stir over medium heat until slightly softened. Add in the mushrooms. Season with ground pepper, to taste. Add the Greek seasoning. Stir and cook until the mushrooms are tender.

Scoop the cooked quinoa out of the rice cooker (steamer) and add it into the mushroom- pepper mixture. Add in the sliced scallions. Stir to combine. Squeeze fresh llime juice all over the quinoa. Toss to coat the quinoa.
Taste test and add more salt or seasoning if it needs it.
Sprinkle with chopped tomatoes if desired
Serve immediately; or allow it to cool, then cover and refrigerate it to eat as a salad.


Avocado and White Bean Vegetable Wrap

  • 2 tablespoons cider vinegar
  • 2 teaspoons finely chopped canned chipotle chile in adobo sauce,
  • 2 cups shredded red cabbage
  • 1 medium carrot, shredded
  • 1/4 cup chopped fresh cilantro
  • 1 15-ounce can white beans, after steamed
  • 1 ripe avocado
  • 2 tablespoons minced red onion
  • Almond Flax Tortillas


  1. Whisk vinegar and chipotle chile  in a medium bowl. Add cabbage, carrot and cilantro; toss to combine.
  2. Mash beans and avocado in another medium bowl (or Vitamix)  with a potato masher or fork. Stir in  onion.
  3. To assemble the wraps, spread about  the bean-avocado mixture onto a wrap (or tortilla) and top with about 2/3 cup of the cabbage-carrot slaw. Roll up. Repeat with remaining ingredients.