Tuesday, December 15, 2009
Boston training commence! My family and the Cleveland 1/2 Marathon, Group runs, New products, and Recipes that work
The last two weeks have been pretty exciting (and busy - this would be the reason for falling behind on the blog!) Each weekend was spent running in some group runs. The first was a group run with the NERC, and I sure slept well that evening! The majority of the group ran around 12 miles, and a few of us started early and wound up running a total of around 16 miles. There were quite a bit of hills thrown into the mix, and it was just what I needed. There were only two things that I could complain about. #1. My hydration pack froze (tube area) almost instantly. #2. After the run the group went to Bellasano's for some coffee and unbeknownst to me I ordered some kind of frozen coffee drink. As if I wasn't frozen enough! I tried to drink it, I didn't want to be wasteful, but it wasn't happenin'. I ditched it and got a much warmer, more enjoyable beverage. I was shaking uncontrollably when I went to the counter to order my new drink! I have to say that I could not take a hot enough shower when I got home. The following day my family and I met up with some people at Squire's Castle. I finally met my fb buddy Carole, met some new friends, and got to talk with one of my favorite runners Daniel. My husband and son did really well on the run. I'm so proud of them both!
And now this past weekend:
Two group runs again. The first was a trail run/clinic held by another running friend Nick (Saturday). My family and I attended, met another fb friend - David Lunardi (finally!) and had a great time! Nick had lots of useful information to give to everyone, nice door prizes, and a nice easy run one of the many trails at the CVNP. It was good seeing him again, and very interesting to hear he has never gotten a blister. EVER! Amazing! Sunday's run was with the NERC again. This was their "Elf Run" with lunch at Yours Truly afterwards. We met some new people, ran with Eric Ford and running guru Mark Anson to name a few. Good times and good food! I ordered my last milkshake until the Boston Marathon. ~sniff~
Now that my husband has entered into the running world, he is wanting things. Expensive things (Garmin forerunner 405). Things I had never bought because I would feel guilty spending the money if I did. Well, ha! Now we can ALL benefit, so new things are had by all! We are still trying to get used to the Garmin. It seems like it can do so much!
My husband got his first ever pair of trail shoes (and my son and I are enjoying laughing at the very bright color)! We all got new water bottles, gloves, shirts, hats, etc.
I bought my Boston Marathon shoes after a small panic attack upon learning of the fate of my old Adidas shoes. DISCONTINUED! The Salvations are nice, though.
We also bought the Gold's Gym pull up bar & accessories. I felt muscles I didn't even know I had. Owwww! It's the good kind of hurt though!
Boston Marathon Training:
Today marks my second day of training for the Boston marathon. No more junk food and hard core workouts are in my future. FUN! I'm pumped and more than ready to dive in head first.
Cleveland Half Marathon:
It's official! My husband and son are now registered for their first half marathon, the Cleveland Marathon that will be held in May. I'm registered as well, and will be running alongside them the whole time! Go boys! (er, uh men)
Recipes That Work:
Finally we've tried many new healthy recipes the last few weeks, and we are so surprised at how good this food actually is. I wish I would've done this sooner, but you live you learn I guess! Our favorites for this week are Baked Spaghetti Squash-Lasagna Style, Angel Hair with Feta and Sun Dried Tomatoes, and Black-Eyed Pea Gumbo. I wound up burning on recipe this week, with special thanks to Facebook. Maybe that one will be in next week's blog! Recipes below:
Baked Spaghetti Squash Lasagna Style:
1 Spaghetti squash halved lengthwise and seeded
1 onion chopped
2 tablespoons minced garlic
2 cans stewed tomatoes
1 tablespoon dried basil
1 cube vegetable bouillon
black pepper to taste
1 cup shredded low fat mozzarella cheese
1 cup shredded parmesan cheese
1. Preheat oven to 325. Spray a baking sheet with a thin layer of cooking spray. Place squash halves cut side down on baking sheet.
2. Bake squash 35 mins or until knife can be easily inserted.
3. Meanwhile, spray a non stick saucepan w/cooking spray. Over medium heat, saute the onion and garlic until golden brown. Stir in tomatoes, basil, bouillon cube, and black pepper. Cook for about 15 mins or until you have a medium thick sauce.
4. Remove squash strands w/fork, reserving the shells. Layer each half w/a spoonful of the sauce, a layer of spaghetti squash strands, olives, and mozzarella cheese. Repeat layers until shells are full or until all the ingredients are used. Top with Parmesan cheese.
5. Bake for 20 mins in preheated oven or until Parmesan cheese melts.
Angel Hair with Feta and Sun-Dried Tomatoes:
1 package wheat angel hair pasta
1/4 cup olive oil
4 cloves garlic, crushed
3 oz sun-dried tomatoes, softened and chopped
1 package (8oz) tomato basil feta cheese, crumbled
1 cup grated low fat parmesan cheese
1 bunch fresh cilantro, chopped
salt and pepper to taste
1. Cook pasta according to directions
2. Mix remaining ingredients together - then mix pasta in. Serve warm.
Black Eyed Pea Gumbo:
1 medium onion, chopped
1 green bell pepper, chopped
5 stalks celery, chopped
2 cups chicken broth
1 cup brown rice
4 15 oz cans black eyed peas with liquid
1 can diced tomatoes and green chilies
1 can diced tomatoes
2 cloves garlic finely chopped
Spray a large saucepan with cooking spray, cook the onion, green pepper, and celery until tender. Pour in the chicken broth, rice, black eyed peas w/liquid, both cans of diced tomatoes, and garlic. Bring to a boil, reduce heat to low and simmer 45 minutes or until rice is tender.