Half Marathon Training & Coconut Chase 8K!

As all runners know, the onset of fall means one thing, and one thing only: RACE SEASON. The marathon organizers were kind enough to at least schedule most of them in the fall, during the cooler, breezier, and run-friendly weather that autumn brings. Not to mention the magical experience of running through a cacophony of swirling red, orange and yellow leaves. Even here on the island, where the leaves don’t change, the weather sure does. It’s cooler and windier and way less intense than the terrible month of August. Ugh.

Normally, I’m gearing up for the Marine Corps Marathon, which I’ve sadly decided to forgo this year. In January, I suffered a difficult back injury that kept recurring due to my refusal to stop playing soccer and rest. So, as injuries tend to do, I ended up unable to do anything for quite some time, and missed the critical buildup period for my MCM training plan 😦

Instead, I’ve spent the summer building back up to my normal strength and speed and have signed up for a litany of fun, short-distance races throughout the fall. The first being the Coconut Chase 8K along Sand Island, which kicks off this Sunday (yay!). It will be followed by a buildup of races each month, ending at the Honolulu Marathon in December:

  • Coconut Chase 8K (August)
  • Old Pali Road 5-miler (September)
  • XTerra Gunstock Trails Half Marathon (October)
  • Val Nolasco Half Marathon (November)
  • Honolulu Marathon (December)

I’m thrilled to test out the short-distance waters and build my confidence back up after being set back by such a tough injury. I’m prepping right now for this weekend, which will be my first short-distance race I’ve ever done. Surprisingly, I’ve stuck to full and half marathons and not really dabbled in anything less. As I’ve gotten older, though, I’ve started to consider smaller races and shorter distances.

Wish me luck on my race this weekend! It’ll be along the beautiful shoreline of Sand Island, an easy, hot, and flat terrain.

Happy Running!
Nicole

Finding My Path & Purpose

 

Life has been a blur these days. If you haven’t noticed, my posts have been few and far between, yet so much life has happened between the cracks. I’ve quit my dream job as a Development Coordinator at a non-profit, and started my own business with my boyfriend. I went to Germany with my family, embarked on my first faith-based mission trip to Nepal, and have gone vegan. I’ve changed up my life, and every step has been for the better.

Going to Nepal absolutely deserves its own post – if not several – but I will say this: it was incredibly humbling and healing. My faith and relationship with God have deepened and strengthened, and I felt my head clear and my heart open to the path and purpose God intends for me. Part of that includes having confidence in my business endeavors and the abilities I’ve been gifted, and cultivated in the professional sphere.


Another part of my deepened faith is a recommitment to veganism. In working to make a positive impact in Nepal, I had a difficult time coming back to normal life in Hawaii and working for myself. I wanted to keep working for good and for God, and reducing the harm I contribute to is one way to do so.


My goal in this life is to do as much good and as little harm as a I can, to people, the planet, and other creatures alike. That includes treating others with kindness and patience, and understating where their hurt comes from. This love for other people – even strangers, far away, and very different from myself – is what’s continued to drive me to recommit to a plant-based diet. For the animals, yes, but also for the people living in communities polluted by animal agriculture, those working under harsh conditions in factory farms, etc. We all spend our time and thoughts searching for our purpose. While mine isn’t completely crystal clear, I know I’m meant to do good in any way I can. Right now, and through the rest of my days.

To more posts and positivity,

Nicole ❤


It’s been a few years since I’ve set foot in Europe, after a few beautiful trips to Belgium, France, Italy & Prague. I absolutely adore everything about Europe. The cobblestone streets, the crisp air, brick and mortar bridges, towering castles and bustling cities. On some lucky nights I drift off and dream im wandering down a century old street sipping an espresso and immersing myself in the rich and wide ranging language sand cultures.


This week, my family and I hopped on a cramped flight to Detroit and flew standby to Munich, Germany. By some magical trick of luck, we not only made it there on our first attempt, but my mom, sister and I landed the last three seats on the aircraft. Which, even luckier, happened to be in first class.


My life has changed so much since my last European adventure, and it was incredible to venture that way again in such over the top luck and luxury. 


What was also awesome was the breadth of vegan options in first class. Along with my champagne, I dined on a fresh greens salad, a mix of warm nuts, and summer squash, tomato and vidalia onion tart. For dessert, they didn’t have much, but they did have fresh fruit and fig compote – sans the selection of fine cheeses – and poof! Vegan dessert, y’all.


ALSO, breakfast. BREAKFAST! 
I was a vegetarian on my previous rendezvous across the continent, so I’m excited to see what Germany and Prague have in store for me as a vegan. 
I’m blessed, thankful and beyond lucky to be on this magical trip. Travel brings out the best in all of us, and so much truth, peace and clarity.
Happy travels!

Nikki

The Small Kine Vegan


As you all probably know, I’ve been a vegetarian on & off for over five years now. I love it, I dig it, I do it, and have totally found my groove and established the habits to keep it that way. However, being a vegetarian – and not a vegan – has it’s benefits. Mostly that I can eat cheese, which means that friends can make mac n cheese when I come over, I can share pizza with my boyfriend, and have a breadth of options when I eat out.

But here’s the thing – morally, I don’t think my convenience to myself and others is worth the suffering of other beings. I don’t think it’s fair that animals have to suffer and die so I can eat a slice of pizza or order an omelet at brunch. Plus, there’s the health issues I have always had digesting dairy. I’ve gone vegan a couple dozen times in the past five years, for these exact reasons. And given all the major life changes I’ve made lately to boldy craft the life I want – quitting my job, starting a business, and completely changing up my life – this is the last piece of the old me i’d like to kick to the curb.

I decided to do a 30 day vegan challenge, just to ease myself into this new lifestyle and make it fun and exciting. I’m proud to fall asleep each night feeling light, healthy, and cruelty-free. I’m on a culinary adventure to try new things and swaps, and have found everything hauntingly simple and easy. Since I’ve done it before, it’s territory I know well.

So far, I’m incredibly healthy and happy – as if I’ve taken a large moral weight off my shoulders, because, well, I have. I feel that I’m living truly, honestly, and according to my values, embodying more of the person I’m truly meant to be.

Here’s a typical day for me (with a work shift in between, to keep it reals) of well-rounded, plant-based, super-yummy delicious vegan meals. I’m going small kine vegan, one day at a time 🙂

Low Carb Cauliflower Spaghetti


There’s nothing like the deep tomato & basil-y smell of spaghetti wafting out of the kitchen on a cold winter day or during a late-night study session. Practically everyone can whip up a bowl cheap & easy, and we each have our own way of lovingly customizing this universal staple to make it exactly our own.

The anatomy of a bowl of spaghetti is similar to that of a pizza; the fabulous inflammation and fat-fighting properties of tomatoes coupled with the nutritionally void, high calorie simple carb. Tomatoes tout excellent levels of carotenoids, bioflavonoids, potassium, folic acid, and vitamins A, C & E. Simple white pasta, however, offers little more than calories and carbohydrates.

I found myself seriously craving a good old bowl of warm, yummy spaghetti. I had eaten a bit carb heavy earlier in the day, though, and figured I could compensate for the noodles with some sweet potato and cauliflower.

I’m a very rambunctious, disorganized, and spontaneous cook, so my spaghetti endeavor spiraled out of control rather quickly. I suddenly had chopped up a skinned sweet potato and some cauliflower and threw it in a pan, sporadically adding diced turmeric, chopped beets, chili paste, cubed tofu, and sweet onions. I let it all simmer and burn – with a little water to help soften the starches – and found that the smell somehow was getting more and more delicious. 

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I almost didn’t add the sauce, since the dish had adopted a type of thai-sweet-chili smell, but since I was craving spaghetti, I figured I’d go for it. That’s what makes cooking fun and enjoyable, right? Spontaneity, creativity, and a little calculated risk resulted in a dish sooo good I had to stop myself from licking the pan.

Here’s a quick summary of how I (most likely) developed this accidental masterpiece.

½ head of cauliflower

1 medium sweet potato, peeled and diced

1 tbsp (ish) diced turmeric

1 tbsp (ish) avocado oil

1 chopped sweet onion

½ can chopped, pickled beets

1-2 cups organic tomato & basil pasta sauce

1 tbsp chili paste

 Coat a frying pan in avocado (or other plant-based, organic oil) and toss on sweet onion and turmeric. Simmer for a few minutes and add cauliflower and sweet onion; add a little water and stir occasionally. Let the mixture burn/brown just slightly; scoot to one side of pan and brown tofu & beets on the other side. Drop the chili paste directly on the tofu and cook and flip till both sides are brown.

 I  Next, toss in the pasta sauce and mix. By now, the mixture should smell pretty freakin’ amazing. Enjoy and serve 🙂

2016: Back to Blogging!

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The New Year is all about fresh starts and clean slates, so I figured it was the perfect time to get back into this little blog of mine. These past few months have been a busy, crazy, chaotic flurry of changes – a new job, new people in my life, another marathon, and lots of injuries and adventures in between. Now that 2015 is officially in the past, I’m excited to start this beautiful New Year and fill it with travels, races, fitness, and lots of blogging, too.

The past year felt like a transition from ‘kind of a hot mess’ to ‘happy.’ I’m a little older and wiser, and have learned to use running, soccer, and good friends as therapy. I ran my first two marathons in two months, and am already signed up for a full and two halves in 2016. I’ve finally got myself grounded in so many areas of my life, and am beginning to feel happy, healthy, and free once more.

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Marine Corps Marathon (left) & Honolulu Marathon (right)

I’m not a huge believer in resolutions, but I do firmly believe in intentions. We can all take a moment to reflect and decide the direction we want our lives to go, or how we’d truly like to live. Some may set intentions to be more forgiving, outgoing, and social; others may focus on building their internal self and finding inner peace. For me, I seek to find balance; a harmony between all the hobbies and attributes that comprise who I am.

I’ve truly missed blogging and all the wonderful women (and men!) I’ve met and connected with over they years. I still read most of my friends’ blogs consistently, and am excited to contribute my own posts to the cool little community we’ve built.

I look forward to reading, posting, and connecting like my old self! Miss you all J

Love & Aloha,

Nikki

 

Travel Tuesday: Vegetarian in London!

Eating animal-free on the go can be troublesome stateside, but in Europe, it’s a cinch. Even in London, I was amazed by the plethora of plant-based choices at pubs, mom & pop’s, hotels and the like.

Warning: If you’re vegan, it’s a whole different story. Cheese, butter & sometimes eggs are prevelant in meat alternatives. All of these choices are sans-meat, but not all are vegan.

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My first (& one of my favorite) vegetarian meals was at a local pub, recommended by the concierge at our little hotel. There, I immediately spotted vegetarian bangers & mash, a meat-free take on classic English fare. The plate featured yummy veggie sausages (the “bangers”) atop a pile of mashed potatoes & peas. I’m not a huge fan of peas, but the English seem to put them on everything – whether they be mashed, creamed, mushy, or firm. I think I’ve officially hit my lifetime limit of peas. Anyways, I loved that I got to try some English food the veggie way, particularly at the very first pub we went to!

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Thankfully, beer is always a good choice anywhere in the world 🙂 Our trip was off to a really good (animal-friendly) start.

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Just like in the States, ethnic food is an easy way to garauntee that delicious, healthy & plant-based abound. In many cousines, veg dishes aren’t just an accident or tossed in the menu to appease vegetarians – they’re main dishes, delicacies and staples. One of my favorite things on the entire planet is Lebanese food, and local spots were dotted all along London’s quaint streets. I feasted on a Batata Harra wrap, a spicy mix of diced potatoes and sautéed veggies, creamy sauce and hummus. It was so delicious I honestly almost cried! I love pairing spice with creamy, and this wrap was cheap and totally blew my mind.

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Thankfully, we were wise enough to order some baba ganoush, an hummus-type dip made of cooked eggplant, oils, tomatoes, onions and spices. Ours even featured some pomegranate and bell peppers, alongside homemade Lebanese pita bread. Yum!!

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As if the meat-friendly meal couldn’t get any better, it totally did. Every table finishes off with a plate of fresh fruit and varieties of Baklava. Each one was so insanely delish that we were fighting over the crumbs like little kids. My favorite was the one in the back with green filling – an uber-yummy pistachio delicacy.

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Another English staple is the crispy, greasy, fried fish & chips – with, of course, a side of peas. I was stoked to find two different pubs that served up a vegetarian-friendly version. The fish filling is made of a certain kind of cheese, which sounds really odd – but the thick texture of the cheese and fishy seasoning were surprisingly close to the real deal. Again, if you’re vegan, this wouldn’t have been an option, but it’s still a welcome gesture that it’s even offered.

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English tea time: a beautiful, adorable, and necessary food-related experience while on the British isle. Tea time was quaint, cool, and a total blast – and eating meat-free was a cinch. My sandwiches came with peeled grapes & brie, and were arguably the best little sandwiches on the menu. I’m totally going to make these at home, tea party or not. The second tier (you work your way up) was filled with yummy scones and clotted cream, followed by some super-sweet little desserts. If you’re vegan, again, tea time would be a toughie.

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We also stopped by an adorable little French cafe on the river outside of Windsor Castle. We feasted on warm bread, a beautiful pea & pumpkin soup (there’s the peas again!) and this delicious, flaky pastry stuffed with goat cheese, olives, and ratatouille. Yea, you read that right. I’m salivating just writing about it – the flaky pastry and ratatouille combo blew any soup & sourdough Stateside experience out the window.

IMG_0405American airports are known for being crammed with overpriced fast food and mile-long Starbucks lines. To be fair, they have been getting a little better with their food chocies, but still pale in comparison to every experience I’ve had in Europe. The UK was no different – we found ourselves starving & overtired, struggling to pick what and where to eat. Since we were also nearly out of money, we popped into a convenience store and found an awesome combo deal for a drink, wrap & snack. I chose this insanely good wrap and a side of edamame & hummus, coupled with an all-natural, no sugar added ginger rootbeer. Why don’t we have this many healthy, affordable options in the States??

I had an amazing time in England – I honestly can’t wait to go back! And, of course, eat more food 🙂 happy travels!

 

 

 

 

Vegan, Dye-Free Shamrock Protein Shake



With St.Patrick’s Day upon us, McDonald’s has brought back its famous Shamrock Shake. The eerily green, minty concoction might mark Saint Patty’s, but its quite the nutritional sin. A sixteen-ounce medium touts a whopping 550 calories and eighty-two grams of sugar (yea, you read that right!) This seasonal treat racks up almost four times the daily sugar intake recommended for the average woman.

Thankfully, we can curb our shamrock cravings with this healthified version. This easy-peasy vegan version is comprised of a few ingredients thrown into a blender and viola! instant minty yumminess. 



This shake is packed with protein, potassium, and micronutrients and is low in calories, carbs, fat and sugar. Using frozen bananas for texture and kale & real mint for color, sip this mock shamrock shake instead. It only takes a few minutes to whip up, and you can customize by adding less or more mint, kale and sweetener.

Ingredients:

1 large frozen banana

1cup kale (frozen works best)

1 cup almond milk

1/2 packet stevia ( or honey/sweetener of choice)

1 small handful fresh mint leaves

1 scoop protein powde

Mix all ingredients together and enjoy!