I have voted myself World's Worst Blogger. I started this up because I was hardly working, and I wanted something constructive to do with my time... Now I am working a new job, and between two jobs and training, I have no time to blog! I would however, like to at least write up a March review...
Total miles in March: 209
Average pace: 7:37
20-milers: 2
Total rest days: 6, 2 were unplanned due to lack of sleep and bronchitis
On a food note: Is anyone else watching the new TV show America's Next Great Restaurant? My husband and I LOVE it. In fact it's on right now, but I can't watch it until he get's home... Thank goodness for DVR.
Oh! Countdown to Boston: 15 days!!!!!
And after... I'm offically registered for the Bayshore 10k! I'll set a goal depending on how Boston and my recovery goes... But I'm hoping a sub-40 is in the cards this year.
Sunday, April 3, 2011
Wednesday, March 2, 2011
Pick up that pace!
I was telling my fellow Daily Milers (dailymile.com) earlier today that my average pace each month is getting faster then the previous month... And I thought I should share.
Here are my totals to date (copied right from my DM account)
December (just getting back into running more, after post wedding and honeymoon mayhem): 75 miles, 8:06 average pace
January: 151.5 miles, 7:52 average pace
February: 200 miles, 7:45 average pace
And today I was able to finish up my 12 mile run with an easy 7:07 mile. I could feel that I was going quick, but it felt effortless, and to be honest, pretty fantastic! Don't get me wrong, I run my tempo runs faster (and duh, longer then a mile), but the ease of that last mile was such wonderful reassurance about the progress of my training.
I can also proudly (and with no regret) say that after my run I ate a Boston Cream Doughnut in about 2 seconds flat... hmmm... Why did I order a Boston Cream? I've never done that before... Maybe I was subconsciously thinking about a little race I'm running in April...
Here are my totals to date (copied right from my DM account)
December (just getting back into running more, after post wedding and honeymoon mayhem): 75 miles, 8:06 average pace
January: 151.5 miles, 7:52 average pace
February: 200 miles, 7:45 average pace
And today I was able to finish up my 12 mile run with an easy 7:07 mile. I could feel that I was going quick, but it felt effortless, and to be honest, pretty fantastic! Don't get me wrong, I run my tempo runs faster (and duh, longer then a mile), but the ease of that last mile was such wonderful reassurance about the progress of my training.
I can also proudly (and with no regret) say that after my run I ate a Boston Cream Doughnut in about 2 seconds flat... hmmm... Why did I order a Boston Cream? I've never done that before... Maybe I was subconsciously thinking about a little race I'm running in April...
Sunday, February 27, 2011
Lemon Poppy Seed Bundt Cake
Ok, so not only am I lazy, but clearly I am a liar. I promised something delicious for you all last Monday... Well, it's Sunday... And I am going to make myself an honest women... Here is the recipe for my super tasty and butter free...
Lemon Poppy Seed Bundt Cake (made with... yes... Olive Oil!!!)
Ingredients:
Dry:
3 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
Wet:
4 large eggs, separated
2 cups granulated sugar
1 cup low fat buttermilk
3/4 cup extra virgin olive oil
zest from 1 pound of Meyer lemon (or 2 regular lemons)
1 1/2 teaspoons vanilla extract
2 tablespoons poppy seeds
Preheat oven to 350 degrees F
Spray 10-inch Bundt pan with a nonstick baking spray, such as Pam for Baking or Bakers Joy
In a large bowl, whisk together dry ingredients and set aside
If you have a stand mixer, use the paddle attachment (if not, a hand mixer should do the trick)...
Beat the egg yolks until they are light yellow, then slowly add sugar until it is all incorporated
Add buttermilk and olive oil and mix
Add lemon zest, vanilla extract, and poppy seeds, and mix
Slowly add dry ingredients until just mixed, and don't forget to scrap down the bowl halfway
In a separate bowl, beat the egg whites until they have firm peaks
Gently fold in the egg whites, about 1 cup at a time, do not stir! Fold!!!
Pour the batter into the prepared Bundt pan... You could do this as 2 loafs or as 24 muffins (but be careful not to overfill, as these measurements are for a Bundt)
Bake 40-45 minutes, rotating the pan after 20 minutes to ensure even baking (times will differ if you are not making a Bundt)
Optional:
Use your fresh lemon juice for the zested lemons and powdered sugar to whip up a glaze, or just dust with powdered sugar...
Glaze proportions: 3 tablespoons lemon juice to 1 1/4 cup powdered sugar, mixed until free of lumps
This recipe freezes well, as long as it is wrapped up properly.
Did you know that citrus and olive oil is delicious together? Well it is!!! Try this now!!
*Sorry there are no pictures, but I came up with this recipe about 2 weeks ago, but we ate it all and then realized I never snapped a single photo... Oops!!!*
Lemon Poppy Seed Bundt Cake (made with... yes... Olive Oil!!!)
Ingredients:
Dry:
3 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
Wet:
4 large eggs, separated
2 cups granulated sugar
1 cup low fat buttermilk
3/4 cup extra virgin olive oil
zest from 1 pound of Meyer lemon (or 2 regular lemons)
1 1/2 teaspoons vanilla extract
2 tablespoons poppy seeds
Preheat oven to 350 degrees F
Spray 10-inch Bundt pan with a nonstick baking spray, such as Pam for Baking or Bakers Joy
In a large bowl, whisk together dry ingredients and set aside
If you have a stand mixer, use the paddle attachment (if not, a hand mixer should do the trick)...
Beat the egg yolks until they are light yellow, then slowly add sugar until it is all incorporated
Add buttermilk and olive oil and mix
Add lemon zest, vanilla extract, and poppy seeds, and mix
Slowly add dry ingredients until just mixed, and don't forget to scrap down the bowl halfway
In a separate bowl, beat the egg whites until they have firm peaks
Gently fold in the egg whites, about 1 cup at a time, do not stir! Fold!!!
Pour the batter into the prepared Bundt pan... You could do this as 2 loafs or as 24 muffins (but be careful not to overfill, as these measurements are for a Bundt)
Bake 40-45 minutes, rotating the pan after 20 minutes to ensure even baking (times will differ if you are not making a Bundt)
Optional:
Use your fresh lemon juice for the zested lemons and powdered sugar to whip up a glaze, or just dust with powdered sugar...
Glaze proportions: 3 tablespoons lemon juice to 1 1/4 cup powdered sugar, mixed until free of lumps
This recipe freezes well, as long as it is wrapped up properly.
Did you know that citrus and olive oil is delicious together? Well it is!!! Try this now!!
*Sorry there are no pictures, but I came up with this recipe about 2 weeks ago, but we ate it all and then realized I never snapped a single photo... Oops!!!*
Monday, February 21, 2011
Lazy me...
I have been spending a lot more of my time eating and training than I have been blogging, eh? Well, as an update on my training, I have officially finished my first 50 mile week of this training cycle, along with two spinning classes. To be honest, I think I have only ever even hit 50 miles in a week once or twice in my life. As I told you all before, I will be hitting 60 miles twice in this cycle. This completely freaked me out when I saw it on my training schedule, but now that I have finished 50 and feel really good, I am not so worried. Maybe this is the start to feeling confident in ending my yo-yo running cycle? I guess we won't know until after Boston... It seems to always be after the marathon that I fall off of the wagon... Well, my husband wants me to blog about a really delicious recipe today, so that he can eat it tonight... So I promise, I will have something tasty up at some point today!
Monday, February 7, 2011
Post weekend artery cleanse
I have had the ingredients for Crushed Lentil Soup at the house for a little while now, with the intentions of making it over the weekend... But I opted for pizza, nachos, beer, and other Super Bowl snacks...oops! A girl can indulge every now and again, can't she? At least I hit my first 45 mile week of this training cycle, plus 2 hours spinning...But I did finally made my favorite Lebanese soup after a crappy day at work today, and after a quick 20 minutes I got my favorite, fiberlicious, lemony delicious soup!
This is the same soup that is found at Middle Eastern restaurants. At the end of the recipe there are variations, depending on your preference.
6 vegetable stock (I use 6 cups of water and 3 cubes of "Not-Chick'n" Natural Bouillon, found in the natural section of Kroger)
1 pound red lentils, rinsed (NOT brown lentils!!! Red lentils are tiny and orange. They can be found in the international section of Meijer, or at any Indian or Middle Eastern grocer)
3 tablespoons oilve oil
3 cloves fresh minced garlic (or more if you'd like)
1 large white onion chopped
1 tablespoon ground cumin
1/2 teaspoon ground turmeric (optional, will give a great yellow color)
1 lemon
white pepper (optional, to taste)
Cook onion and garlic in a large pot, with olive oil, over medium heat until transluent.
Add Cumin (and turmeric, optional) to the hot oil mixture and mix well.
Add stock, turn heat to medium high, and bring to a boil.
Add red lentils, reduce heat to low and simmer until lentils are soft, approx. 10-15 minutes.
Turn off the heat, and puree with an immersion blender or in a regular stand blender (if using this option, be careful with the hot mixture!)
Add fresh lemon juice (and white pepper if you wish) to taste (1 or 2 wedges) upon serving.
Variations:
*Do not puree, but be sure to cut your veggies small enough... you may wish to cook an additional 5 minutes to break the lentils down a little more... This can be done to the next variation as well...
*Add some carrot and celery to the onion/garlic mixture, sprinkle with a bit of salt, and cook until soft. Skip the stock, and just use water, and salt to taste... you may opt to add a little more cumin to this variation, depending on what you like.
*Add a bit of cooked rice, whatever type you wish, to the soup... increase the water by 1/2 cup or so to account for the extra starch.
*Explore with other veggies and spices! This is soup! It's easy and delicious!
Enjoy!
This is the same soup that is found at Middle Eastern restaurants. At the end of the recipe there are variations, depending on your preference.
Crushed Lentil Soup
(serves 6-8... or 1 if you are very hungry like me!)
6 vegetable stock (I use 6 cups of water and 3 cubes of "Not-Chick'n" Natural Bouillon, found in the natural section of Kroger)
1 pound red lentils, rinsed (NOT brown lentils!!! Red lentils are tiny and orange. They can be found in the international section of Meijer, or at any Indian or Middle Eastern grocer)
3 tablespoons oilve oil
3 cloves fresh minced garlic (or more if you'd like)
1 large white onion chopped
1 tablespoon ground cumin
1/2 teaspoon ground turmeric (optional, will give a great yellow color)
1 lemon
white pepper (optional, to taste)
Cook onion and garlic in a large pot, with olive oil, over medium heat until transluent.
Add Cumin (and turmeric, optional) to the hot oil mixture and mix well.
Add stock, turn heat to medium high, and bring to a boil.
Add red lentils, reduce heat to low and simmer until lentils are soft, approx. 10-15 minutes.
Turn off the heat, and puree with an immersion blender or in a regular stand blender (if using this option, be careful with the hot mixture!)
Add fresh lemon juice (and white pepper if you wish) to taste (1 or 2 wedges) upon serving.
Variations:
*Do not puree, but be sure to cut your veggies small enough... you may wish to cook an additional 5 minutes to break the lentils down a little more... This can be done to the next variation as well...
*Add some carrot and celery to the onion/garlic mixture, sprinkle with a bit of salt, and cook until soft. Skip the stock, and just use water, and salt to taste... you may opt to add a little more cumin to this variation, depending on what you like.
*Add a bit of cooked rice, whatever type you wish, to the soup... increase the water by 1/2 cup or so to account for the extra starch.
*Explore with other veggies and spices! This is soup! It's easy and delicious!
Enjoy!
Wednesday, February 2, 2011
Screw peace... give brussel sprouts a chance!
I will only eat roasted brussels. No exceptions! It's quick and easy to do, and I swear, it is the best way to enjoy these tasty morsels.
There are many ways to roast brussel sprouts, but I prefer to clean and quarter them, drizzle them with olive oil, add some freshly chopped garlic and a shake of salt, toss, and bake at 375-400 degrees until they just start to brown, just remain crisp (maybe 10-15 minutes, depends on your tastes.
Pictured above is my favorite brussel dish. I tossed the above roasted brussels with some multigrain angel hair pasta and a sprinkle of shredded parmigiano reggiano... heck yeah! I just finished up that bowl you are drooling over, and after giving myself some time to digest... it's off to hit the treadmill for a nice, easy 10 mile run.
Just in case you are still not convinced about these little bad boys... read up!
Runners World: Eat this Now!
Worlds Healthiest Foods
Tuesday, February 1, 2011
Crap weather, good food.
Treadmill, dreadmill... whatever... Running on a treadmill is part of being a runner in Michigan. This is the first week of this training cycle that I need to hit 45 miles, and we are supposed to be getting the biggest snow storm in 5 years. Great. Everyone is in panic mode, stocking up on toilet paper, bottled water, and gasoline... while I was in my apartment's fitness center, hammering out a quick 7 miles on the 'mill after a long day of work... and tomorrow I will go back for 10 more...
During those 7 miles, I did my first tempo run of the year, just 3 miles at a 7 minute pace... which is nonexistent in treadmill world, so I did 6:58's... and now that I am in for the rest of the snowy night, I have the most insatiable hunger. Which reminds me... Maybe I should explain why I think I can eat my way to a sub 3 marathon...
I am about halfway through this book:
Which everyone I know thinks is ridiculous, because I am hardly over 100lbs.
But here is the deal... I am obsessed with food. I love to cook it, eat it, read about it... anything! Though I already knew about 90% of what I have read, and I don't really expect to learn much more... it has enlightened me on one thing. I need to run to eat... does that make sense? Instead of trying to balance my eating with my running (which is miserable when you love food and skinny jeans, and are a self confessed yo-yo runner), I just need to run more!... Which, if you read my first post, my physical therapist already told me... so this is my plan...
eat more + run more = a faster, healthier athlete
But if I want to keep myself lean and strong, I need to keep it nutritious... duh! I have gotten that part down pat...but I am in a food rut... so I am going to take this all as a chance to expand my recipe repertoire.
Now, I will admit, marathon runners seem to have a little extra wiggle room with eating... and naturally slim runners have even a little more wiggle room... but that doesn't mean we can run strong on doughnuts, french fries, and ice cream every day.
So this is where I am at... Trying to be a consistent runner, by becoming a consistent eater.
Maybe this is all really obvious to you, but in a world that tells it's young women that we all need to be on a diet, because a size 000 isn't good enough, this is a real revelation for me. And with young, female athletes facing the Female Athlete Triad, I hope this blog will help female runners everywhere come to love their bodies, run strong, and eat properly.
During those 7 miles, I did my first tempo run of the year, just 3 miles at a 7 minute pace... which is nonexistent in treadmill world, so I did 6:58's... and now that I am in for the rest of the snowy night, I have the most insatiable hunger. Which reminds me... Maybe I should explain why I think I can eat my way to a sub 3 marathon...
I am about halfway through this book:
Which everyone I know thinks is ridiculous, because I am hardly over 100lbs.
But here is the deal... I am obsessed with food. I love to cook it, eat it, read about it... anything! Though I already knew about 90% of what I have read, and I don't really expect to learn much more... it has enlightened me on one thing. I need to run to eat... does that make sense? Instead of trying to balance my eating with my running (which is miserable when you love food and skinny jeans, and are a self confessed yo-yo runner), I just need to run more!... Which, if you read my first post, my physical therapist already told me... so this is my plan...
eat more + run more = a faster, healthier athlete
But if I want to keep myself lean and strong, I need to keep it nutritious... duh! I have gotten that part down pat...but I am in a food rut... so I am going to take this all as a chance to expand my recipe repertoire.
Now, I will admit, marathon runners seem to have a little extra wiggle room with eating... and naturally slim runners have even a little more wiggle room... but that doesn't mean we can run strong on doughnuts, french fries, and ice cream every day.
So this is where I am at... Trying to be a consistent runner, by becoming a consistent eater.
Maybe this is all really obvious to you, but in a world that tells it's young women that we all need to be on a diet, because a size 000 isn't good enough, this is a real revelation for me. And with young, female athletes facing the Female Athlete Triad, I hope this blog will help female runners everywhere come to love their bodies, run strong, and eat properly.
Recipe for Yesterday's Indian Brown Rice Pudding
Yesterday was my first try at making Kheer. After reading tons of recipes for it, I put together my own healthier spin on this ancient dessert. Here it is...
4-5 cups Organic Fat Free Milk (I used 5, and I think it could have benefited from a bit less)
1/3 cup Rinsed, Uncooked Brown Bismati Rice (Soaked in water for 30 minutes if you have time)
Zest of 1 Organic Orange (I only zest from organic citrus... pesticides are icky!)
6-8 tablespoons Sugar
5 Green Cardamom Pods (whole, I found them at a great Indian grocery store in Troy, Michigan)
2 tablespoons (or a bit more if you'd prefer) Shelled , Unsalted Pistachios finely chopped
Mix your orange zest and sugar in a small bowl, let sit for as long as you can to infuse the flavors.
In a medium, heavy bottomed pot slowly bring milk, rice, and cardamom pods to a simmer, stirring often to prevent burning and a skin form forming. Reduce heat to low, continue to stir. Allow milk to reduce and rice to cook (the time on this will depend on if you soaked the rice). Remove any skin that forms.
After 20 minutes, I added the sugar and chopped pistachios and continued to cook for 20 more minutes until the rice was fully cooked, but as your cooking time will vary, just use your judgment. Cooking is fun, and if it tastes good, who cares when you added your sugar?! I don't!
Once the rice is cooked to your liking, and milk has reduced by over half, put a lid on the pot and let it sit until cool enough to refrigerate.
Enjoy cold... after spinning class!
And don't waste that orange that you zested! Eat it (before it turns as hard as a baseball in your refrigerator), it's good for you!
Orange Scented Brown Rice Pudding (Kheer)
with Pistachios & Cardamom
Serves approx. 4 4-5 cups Organic Fat Free Milk (I used 5, and I think it could have benefited from a bit less)
1/3 cup Rinsed, Uncooked Brown Bismati Rice (Soaked in water for 30 minutes if you have time)
Zest of 1 Organic Orange (I only zest from organic citrus... pesticides are icky!)
6-8 tablespoons Sugar
5 Green Cardamom Pods (whole, I found them at a great Indian grocery store in Troy, Michigan)
2 tablespoons (or a bit more if you'd prefer) Shelled , Unsalted Pistachios finely chopped
Mix your orange zest and sugar in a small bowl, let sit for as long as you can to infuse the flavors.
In a medium, heavy bottomed pot slowly bring milk, rice, and cardamom pods to a simmer, stirring often to prevent burning and a skin form forming. Reduce heat to low, continue to stir. Allow milk to reduce and rice to cook (the time on this will depend on if you soaked the rice). Remove any skin that forms.
After 20 minutes, I added the sugar and chopped pistachios and continued to cook for 20 more minutes until the rice was fully cooked, but as your cooking time will vary, just use your judgment. Cooking is fun, and if it tastes good, who cares when you added your sugar?! I don't!
Once the rice is cooked to your liking, and milk has reduced by over half, put a lid on the pot and let it sit until cool enough to refrigerate.
Enjoy cold... after spinning class!
And don't waste that orange that you zested! Eat it (before it turns as hard as a baseball in your refrigerator), it's good for you!
Monday, January 31, 2011
Spinning, Sweets, & Spices
Today I cross train. Specifically, the torturous ritual known as spinning. Apparently it will make me a faster runner... Here's the back story.
My physical therapist (an elite marathoner himself) said that my yo-yo running is a big reason for my constant state of injury (you name it, I've had it). If I want to run the kinds of marathon times that I am dreaming of, I am going to have to get consistent to avoid injury. He made me a training schedule unlike any that I have ever seen before. It never lets up. Nope. Not until I hit 60 miles a week, anyway. Then I get one measly week of 45 miles, then right back to 60. On top of the miles, he wants me to spin hard twice a week, one hour for each session. After Boston, I am expected to keep a weekly average of 40 miles... but don't let me get ahead of myself.
If I am going to make it through another hour of spinning, I need a reward. A sweetly spiced one. That's just the type of girl that I am.
So, as Indian grandmothers worldwide are turning over in their graves, this skinny, white chick is going to make an attempt at cooking with cardamom... the green kind, in pods... Gasp.
Chopped pistachios and natural cane sugar w/orange zest
Let the waiting begin!
...Later today... (post spinning)
Success!!
My first attempt at Indian rice pudding (Kheer)!
I'll have the recipe up tomorrow.
*Please note* Kheer is not a thick pudding like traditional western puddings. It is thin, yet very tasty!
My physical therapist (an elite marathoner himself) said that my yo-yo running is a big reason for my constant state of injury (you name it, I've had it). If I want to run the kinds of marathon times that I am dreaming of, I am going to have to get consistent to avoid injury. He made me a training schedule unlike any that I have ever seen before. It never lets up. Nope. Not until I hit 60 miles a week, anyway. Then I get one measly week of 45 miles, then right back to 60. On top of the miles, he wants me to spin hard twice a week, one hour for each session. After Boston, I am expected to keep a weekly average of 40 miles... but don't let me get ahead of myself.
If I am going to make it through another hour of spinning, I need a reward. A sweetly spiced one. That's just the type of girl that I am.
So, as Indian grandmothers worldwide are turning over in their graves, this skinny, white chick is going to make an attempt at cooking with cardamom... the green kind, in pods... Gasp.
Orange Scented Brown Rice Pudding (Kheer)
with Pistachios & Cardamom
With my revamped, healthier Indian style rice pudding, just finishing up on the stove... I am quite excited for the outcome... which I won't be able to have until after spinning, because it needs to cool. If all is well with this rice pudding (which smells fantastic right now!), the recipe will follow... if not... we'll try again!
So far...
Brown basmati rice and cardamom pods
Organic fat free milk
Chopped pistachios and natural cane sugar w/orange zest
Let the waiting begin!
...Later today... (post spinning)
Success!!
My first attempt at Indian rice pudding (Kheer)!
I'll have the recipe up tomorrow.
*Please note* Kheer is not a thick pudding like traditional western puddings. It is thin, yet very tasty!
First, a little introduction.
I am on a quest to eat my way to a sub 3-hour marathon. Well, let's be honest here. I am going to do a little training too... and a ton of cooking. And so begins my adventure...
But first... Let me confess.
I am a yo-yo runner. I train, I marathon, I stop... Then repeat.
...And as my husband recently reminded me, I have been trying to go sub 3:20 for my last 2 marathons... So sub 3 is wishful thinking... I know.
I am currently training for 3:15 on April 18th of this year. Boston redux.
With 11 weeks until race day, 45 miles on this weeks training schedule, and a love for all food vegetarian... let's get this started.
Oh. Just in case you are curious.
Boston Marathon 2010: 3:26:58
Bayshore Marathon 2009: 3:27:06
Detroit Free Press Marathon 2008: 3:36:56
BMO Vancouver Marathon 2008: 3:45:37
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