Last week ended up beings a crazy busy work week, 49 hours in the office designing telecommunication infrastructure. I managed to get a solid 12 hours of training, including one intensity session and a running biathlon time trial! The time trial went well, ran fast and hit 11 of 20 not the best shooting but shows what I need to focus on. Sunday, I cheered for Romeo and Trish while they participated in Runnin’ For Rhett 5K before a 2 hour double pole up the garden highway.

Gluten-Free Vegan Stuffed Winter Squash

2 Winter Squashes

1cup Onions

1cup Mushrooms

2Tablespoons Olive oil

¼cup Red wine

1 Packet Precooked wild rice and quinoa

1/8cup Almonds

1/8cup Craisins

1 teaspoon Salt and pepper

2 teaspoons fresh garlic

1cup Yellow tomatoes

 Instructions: Preheat oven to 400. Slice top of squash off and scoop out seeds. Microwave each squash for about 7 minutes or until fork tender. In separate skillet, saute mushrooms and onions in olive oil at med-high heat. Wait until mushrooms and onions are slightly brown to season with salt and pepper. Add in garlic, red wine, almonds, and crasins. Simmer on low for 2-3 minutes. Mix precooked wild-ricee and quinoa withvegetablee mixture. Place mixture in squashes and bake for 20 minutes. Let cool for 5 minutes and enjoy a health season appropriate meal.

I took an hour break from my last minute cramming for the GRE to do some weight lifting, and as soon as I got back I gave myself 15 minutes on facebook. I saw this video (gotta love the Russians) posted on the wall of Wasatch Nordic Academy in Utah and gave myself another 15 minutes to post it here . I love these kind of workouts, and am going to incorporate something like it into my own strength regimen soon.

Gus

Hey all! I’m excited to be part of the Far West Farm Team this year and to be back in the west after four years skiing in New England at Colby College. I’m attending the University of Nevada Graduate School for a MS in Hydrogeology. So far Reno is awesome. Great stuff to do outdoors, nice weather, tough classes, good housemates, and plenty of stuff to occupy my time when I’m not training. Can’t wait to get on snow…oh wait I already did on October 8th with Elias up at the Auburn Ski Club. This was by far the earliest I’ve ever skied. Snow’s gone now, but can’t complain about mid-seventies and sunny all week. Winter is definitely coming though. Trees are starting to turn into nice oranges and reds and yellows like they do in Maine. There just aren’t quite as many. But with mostly sagebrush, on the other hand, the views are pretty killer.

Sunday Mornings I enjoy eating a larger breakfast before an over distance workout.  This morning Trish and I made amazing gluten free vegan carrot cake pancakes with flax seed, raisins, almonds and maple syrup.  Just too yummy for words really.  I feel it is very important to eat a healthy diet if you want to maintain peak fitness throughout the winter.

Here is the Carrot Cake Pancake recipe from the Whole foods website we used!

Serves 4

This may sound like dessert but it’s actually an easy (and tasty!) way to add more nutrients to your morning. Try warming the remaining crushed pineapple for a topping.

Ingredients

1 1/4 cups 365 Everyday Value® Organic Buttermilk Pancake & Waffle Mix (We used Arrowhead Mills Organic Gluten Free Pancake & Baking Mix and Flax seed powder)
1/2 teaspoon ground cinnamon
3/4 cup plus 2 TB low-fat (1%) milk or unsweetened non-dairy beverage
3 tablespoons expeller-pressed canola oil, divided
1 (1.5-ounce) box 365 Everyday Value® Organic Thompson Seedless Raisins
1/4 cup canned crushed pineapple, drained well
3/4 cup shredded carrots
1/4 cup toasted chopped pecans

Method

In a large bowl, whisk together pancake mix and cinnamon. Add milk and 1 tablespoon oil and whisk until combined. Stir in raisins, pineapple, carrots and pecans until well combined. Heat a large skillet over medium heat. Brush lightly with some of the remaining oil. Working in batches, form each pancake by dropping ¼ cup batter onto the skillet. Cook until golden on bottom, 3 to 4 minutes. Flip and cook 2 to 3 minutes longer. Repeat with remaining batter and oil to make 8 to 9 pancakes total.

Nutrition

Per serving (2 pancakes): 340 calories (140 from fat), 16g total fat, 1.5g saturated fat, 0mg cholesterol, 330mg sodium, 42g total carbohydrate (2g dietary fiber, 13g sugar), 7g protein

After this wonderful vegan gluten free breakfast, I enjoyed a long road ride on the American River bike path.  I’m still recovering from the 24-hour Whiskeytown Adventure Race I finished 4^th in with my brother last weekend.

First, I want to show some love for the Far West community. I am honored to be selected for the Far West Nordic Farm Team a second year. This is a great opportunity for me to develop as a ski racer and as an ambassador for this excellent winter sport.

Second, is this a ridiculous year or what? My last day on snow was July 3rd, when Auburn Ski Club hosted an end-of season summer sprint relay 3 months after the ski “racing season” was over. My first day on snow was October 8th, a couple of days after ASC received 23″ of snow. It was a long 3 months, but somehow I managed.

I look forward to travelling to some new venues this ski season. I hope to see Bear Valley XC for the first time. The Bjornloppet races (freestyle and classic) are on the schedule for March 10-11. I hope to see you there. I would also like to get over to Sun Valley for the USSA Distance Nationals (aka Spring Series) for a solid week of high-caliber ski racing. It’s one of the most celebrated XC race venues in the West, and I can’t miss that opportunity.

Git after it!