More West Yellowstone and some home

Phillip Violett, Elias Bucher, Wyatt Fereday post classic 10K West Yellowstone, MT

The last day of West Yellowstone a few of us Far Westers raced in the 10k classic super tour.  It was about perfect conditions for a classic race blue skies and really cold snow so we had green hard wax on our skis!  Thanks to Glenn, Jeff, and Ben we had fast skis with good kick.  Overall, the West Yellowstone trip went really well a ton of great skiing with a few had efforts just what the body needed to wake up for the race season.  Thanks to Marc (of Altius Firearms), SJ, and Thor for the tasty Thanksgiving Feast it was a real treat to have a home cooked meal on Thanksgiving.

This past week returning to work was a little rough but i survived.  After the huge week of training in west, i took the first half of this week easy just a few easy distance and some strength. Friday did a little biathlon on snow with the ASC crew. Saturday had a great 4×8 min ski walking hill bounding workout with Glenn. In the afternoon i went on a tree killing adventure with the family for Christmas. It was a great success.

My next race trip is 15th-20th of December to Mnt. Itasca, MN for the IBU cup trials.

West Yellowstone, MT

The Far West crew made the 14 hour drive from snowy Truckee to snowy West Yellowstone.  Upon arrival we have been living a ski racer lifestyle, skiing twice a day with all you can eat breakfast, lunch, and dinner.  Life is Good!

Phillip Violett, Sprint West Yellowstone

Wednesday Morning  most of the juniors  competed in one of two sprint races.  Overall, Far West had great results with Katrin leading the J1 girls in the classic sprint.  In the afternoon the Biathletes competed in the 10k sprint race.  Dylan, Jordan, and Myself all skied solid races but struggled some in in the range.  Thanks to the Coaches Ben, Jeff and Glenn for fast skies and a Great Zero.

Phillip Violett, Sprint Standing West Yellowstone

From L.A. to ASC

    

Phill Violett & Trish Ward @ the Getty

Congratulations to Far West for another successful auction/raffle! Sounds like I missed out on a great party. The last few weeks I’ve be busy working, training, and traveling. During the Far West Auction/Raffle weekend I made the trip down to L.A. to support Trish with a work event. While down south I got the opportunity to spend sometime surfing with my good buddy Casey Simons a Biathlon and Cross-Country national champion. If you are a vegan in the L.A. County area a couple of places to dine are The Veggie Grill (A chain with 7 locations in the area http://veggiegrill.com/index.html) and Doomie’s a low key place in Hollywood. While down south we enjoyed a visit to the Getty Museum. The Getty has amazing art and beautiful views of the city and the pacific.

 During the work week a managed two quality interval workouts one roller skiing and the other ski walking and hill bounding. Thursday, night I joined my buddy for epic night single track mountain bike ride in Granite bay.

Phill Violett Night Rider

 

Fast-forward to this last weekend I enjoyed my first ski of the season! Saturday we had a on snow biathlon training session at the club! I feel like my shooting is improving just in time for the race season. Sunday, I stayed in Auburn for a O.D. Classic roller ski while Trish road biked, it was great to have the company during the workout.

Phill Violett @ ASC

Phill Violett Roller Skiing on Forest Hill Rd

Monterey/Yoga/Surfing

 The race season is right around the corner that means easing up on the distance and focusing on quality intervals and intensity. Last week I pushed myself in two quality interval sessions from the guidance of Glenn; 5×5 ski walking/Bounding and 4×6 Min with speeds classic roller ski. Overall, my training week went really well and I’m looking forward to West Yellowstone.

 This last weekend I was fortunate to experience the perks of my girlfriend Trish’s job. She’s Program Coordinator for the California Society for Healthcare Attorneys. We spent the weekend at the Monterey Plaza Hotel and Spa. Friday we checked in to the hotel, once into our room a gift basket delivery from the hotel full of fresh fruit, cheese, cracker, and wine. We nibbled on the snacks and enjoyed the wine while the sun set over the bay. This was the start of an amazing weekend!

Phillip Violett Asilomar Beach

Saturday started with a yoga session with David, next an amazing trip to the aquarium, then a breath taking road bike along 17 mile drive, and finallyyy peaceful surf at Asilomar Beach the same day a 12′ Great White attacked a surfer just north of Monterey. Sunday we indulged in a couples massage in the early AM and a mid-day surf in Carmel before the trek back home;-( The weekend was relaxing helping me recover for this weeks training.

Trish Ward And Phill Violett @ Carmel Beach

Gluten-Free Vegan Stuffed Winter Squash

  

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.

          Phill Violett

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.

Vegan Gluten Free Carrot Cake Pancakes

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 4th in with my brother last weekend.