Love the run

Since I’ve been in a lull in terms of my racing schedule, I’ve had the opportunity to really enjoy running for what it is. While it can be a struggle some days, once I finally drag myself outside I always end the run happy. I haven’t been running tons of miles each week (topping at about 30), but I’ve definitely been speeding up, and enjoying myself more. I tend to go through phases where I am absolutely in love with running one minute, and then the next I question my ability to continue training for races. Right now I’m embracing the love moment!

I picked up a pair of Brooks Green Silence early this week, and took them out for a test run. They’re more on the minimalist side, but aren’t as minimal as the Vibram Five Fingers I have. I actually took those out for a 1.25 mile jaunt last weekend, and am excited to slowly incorporate them back into my running as it’s been 2 years since the last time I ran in them. I’m really happy with the Green Silence, and plan to rotate them in with my Ghosts for shorter runs until my legs get stronger, since I definitely felt my calves screaming by the end of my 3.5 miles on Wednesday. Brooks’ “Run Happy” mantra certainly applies to me.

In terms of my near-future running plans, I’m looking forward to a 10 mile race on March 25th (an automatic PR since I’ve never raced that distance!), and then a half marathon April 22nd. From there, I’m not really sure what my plans are (maybe another half or two?), aside from the annual summer 5k’s, and then the Chicago Marathon in October!

My running has been fueled by some good eats, of course. On Wednesday I decided to give Healthy Happy Life’s Easy Sweet Potato Burgers a try, and they were awesome. The only change I made to the recipe was subbing tahini for almond butter (just because I didn’t have any tahini), and I also threw in a teaspoon of chili powder. The recipe made six decent sized burgers, so I’ve been enjoying the leftovers!

Even though there was a mashed sweet potato in the burger, I couldn’t help but have some fries. Conveniently, the Foodbuzz Tastemaker program sent me a coupon to sample an Alexia Foods product. I’ve had a few of the different french fries they offer, and was immediately drawn to their waffle fries (my favorite). I find that oftentimes the heating instructions on frozen potato products aren’t sufficient – I wind up having to babysit the fries because when the timer goes off, they are still mush, but after that they can go from mush to burnt in a matter of seconds. These fries were easy, though. I popped them in for the suggested 25-30 minutes, and they were good enough at 25 for my liking, and perfect at 30 minutes for my husband (he likes them on the crunchier side). Paired with the veggie burger, we had ourselves a simple but delicious meal. I absolutely plan on trying some of their other flavors, because I wanted to grab multiple bags while I was in the frozen aisle!

I’ve got some big plans for the weekend in terms of running and food – I mean, what else is there?! I’m looking forward to some running, eating, and of course, lesson planning. It’s hard to believe I’m already half way through my student teaching.

Curry in a hurry

I’ve been slowly but surely getting back into the swing of things in terms of running. After running the Philly Marathon in November and then turning around and completing the Goofy Challenge at the beginning of January, I had some trouble running right after that. It wasn’t for lack of wanting to run, but when push came to shove, I was much happier on my couch. After signing up for the Chicago Marathon (basically as an excuse to visit and eat my way through Chicago again), I realized that in order to make this training cycle a little less torturous, I needed to get back out there now.

So, with February coming to a close I’m finishing out the month with just over 70 miles. That’s nothing to write home about, since most runners that I follow on Twitter run that in a WEEK, but for me, it’s a good starting point. I’ve come to realize that I can’t be a high-volume runner, at least not yet. My little legs won’t allow for it, and usually revolt in the form of shin splints, tight hips, or weird foot pains. So for now I’m focusing on PRing a half marathon in April (it’s about time, since I’ve only had one good half marathon since I started running, and it was my first one ever), and just enjoying running along the way. Sometimes I get lost in the “chore” of running, but then I remember how lucky I am that I can run, and that usually carries me for a few weeks, until the whine cycle starts again.

After braving the 30+ MPH winds this past weekend on both Saturday and Sunday’s runs, the husband and I rewarded ourselves with Smoothie King, some yummy treats I’ll be mentioning later in the week, and curry! I love curry because of how flavorful and spicy it can be, and also its versatility. I had planned to make a slow-cooker curry lentil soup all week, but never got around to it. So on Saturday, some quick spicy curry was just what we needed. This could easily be turned into a soup with more liquid, but it was perfect served alongside some garlic naan.

Spicy Curried Lentils
– Serves 2-4 –

Ingredients:
1 cup uncooked green lentils
1 yellow onion, diced
1-2 jalapeños, diced (depending on your heat preference)
1 15oz. can diced tomatoes
2 Tbsp oil
1 Tbsp + 1 tsp curry powder
1 tsp garam masala
1/4 tsp ginger powder
3 cups water
1 chicken bouillon cube/packet of bouillon *

Directions:
1. In a large sauce pot or dutch oven, heat oil over medium heat. Add onions and jalapeños and sauté for about 5 minutes.
2. Add 1 Tbsp curry powder, ginger powder, and garam masala, and cook for another 5 minutes.
3. Stir in water, bouillon, and lentils. Simmer for 40 minutes, uncovered.
4. Add in tomatoes and 1 tsp curry powder, cook additional 5-1o minutes.
*NOTE: You can use 3 cups of vegetable broth OR chicken broth instead of the water/bouillon combination. I used a Herbox bouillon packet.

This Week in Yum

I’m still here, I promise! I’ve been slowly taking over my cooperating teacher’s schedule, so I’ve been getting more and more work (yay!). My time in the kitchen has mostly been spent recreating favorites and making quick meals. However, there have been a few noteworthy dishes I’ve devoured recently.

On Sunday, I sent my husband off to a Superbowl party with some Buffalo Chicken Dip, a true football party classic. He surprisingly brought some home, so on Tuesday I decided to use the leftovers to make grilled sandwiches, my family loves sandwiches, we typically visit the sandwich shop at least once a week so I thought it was a perfect idea. It was super easy, and really delicious – it tasted like it was a million calories, but I promise it wasn’t! All you need to do is make this buffalo chicken dip (second recipe listed), put about 3 tablespoons on your favorite bread, and grill away. Yum.

The next night, I made veggie burgers, but not just any veggie burger. A few weeks ago, Megan over at Running Foodie posted a recipe for eggplant burgers. As luck would have it, eggplants and burgers are two of my favorite things, and combining them was right up my alley. So, I bookmarked the recipe and finally made them. My husband isn’t a big eggplant fan, but he was pleasantly surprised when he found out the ingredients. The recipe makes 8 burgers, so I was able to enjoy some for lunch throughout the week. Double win. Unfortunately I was so excited to eat it all I didn’t snap a picture, but you should absolutely make them.

It’s no secret that I’m a huge burrito fan, so I decided to add that to our menu for the week. This wasn’t just any burrito, though, it was a grilled burrito, which is something I need to do more often. It was such an easy way to upgrade the burrito to a whole new level. If you can muster up waiting a few extra minutes before devouring your burrito, all you need to do is spray a pan with some non-stick cooking spray and heat it for about 2-3 minutes on each side. So good.

To round out my week of yum, I received some goodies I ordered from Pure Bliss Eats, and it’s been a struggle not to eat everything right away! I ordered the Chocolate Chip Dough Balls and some Peanut Butter Chocolate Granola. Almost all of the dough balls are gone already, and there is only a bit of the granola left, too. They are both SO good and since it’s healthy, I have no problem indulging frequently. If you’re in the market for some delicious healthy treats I would highly recommend checking out Pure Bliss Eats, especially because it’s a fellow foodie fitness blogger’s brainchild!

There’s plenty of yum on this week’s menu, and also lots of running. I signed up for the Chicago Marathon in October, so base training for that has begun! This round both the husband and I are planning to incorporate weight training into our plan as well, and we actually spent an extra hour at the gym today doing some leg work. I’m looking forward to making that a more regular occurrence, because I really believe cross training can help someone like me who’s so injury prone. Bring it on, running.

2011: A Year of Milestones

And just like that, another year has ended. I always find that once we get to the Holidays, time seems to fly by. For me, though, this entire year flew by. So much happened – I got married, ran a marathon, and quit my job. It really was a growing and turning point year for me, and I can’t wait to see what 2012 has in store for me. But before we get to the new year, let’s take a look back, shall we?

The year started off with a bang (literally – our New Year’s Eve party always involves fireworks), and the momentum really carried us through the entire year. Our first order of business was to run the Disney Half Marathon and enjoy a little vacation time, which was awesome. Even though I had been battling some different leg injuries (hi shin splits that I still have), I was able to complete the race and have an enjoyable vacation. The winter was full of snow and work, while also taking classes and getting into the nitty-gritty of wedding planning.

Spring was a breath of fresh air – I had finished up my online courses and knew I was free until the following winter, and was able to devote most of my time to wedding planning. Looking back, I can’t believe how efficient my husband and I were at planning, saving money, and getting exactly what we wanted. Aside from a minor meltdown over the color of our bridesmaid dresses (which turned out to be amazing), and stress related to picking a honeymoon destination, the rest of planning went rather smooth.

By the time summer hit, my husband and I were picking up our training for the Philadelphia Marathon. We had both taken significant time off during the winter in an attempt to heal our injuries, but unfortunately that didn’t seem to help much. Most of my running was done at 5a, as the entire month of July was almost 100 degrees or over. It was at this point I realized that the second half of the year was going to be a whirl-wind, and I wasn’t really sure if I was prepared for all of the changes heading my way. By the time August rolled around, though, I was ready to tackle the months ahead.

And we had to get serious with our running. While I never got to the coveted 20 mile run, I settled for 18 and crossed my fingers. I would be lying if I said I wasn’t petrified of the race. I didn’t feel prepared at all, and had absolutely no idea what to expect. Somehow, I finished in an upright position and with a respectable (for me) time of 4:37. My goal is to run another one closer to 4, and then eventually get under the 4 hour mark. I think I’ll need to have a successful training cycle before that happens, though. So I’m planning to not sign up for any big races yet for 2012 and instead focus on building my mileage. That way I can get to a point where I can really follow a training plan and be successful.

The last big event of 2011 was quitting my job. Being this was the first job I had right out of college, and every previous job was seasonal, I had no idea how to go about the quitting process. I knew the day was coming for almost a year, so I had plenty of time to muster up the courage. It was a lot easier than I had anticipated, and I was even able to work it out so I’ll still contribute part-time, remotely. That will be extremely helpful since I’ll be student teaching from January to May, with no real income. It’s a good thing my husband and I were so serious about saving for the wedding, and we have enough left over! While making changes and doing the unknown is scary, I’m excited to start a new chapter of my life. I’ve always known deep down inside I wanted to be a teacher, and I’m excited to be on the path to make that a reality.

2011 was a big year, and I can’t wait to see what’s in-store for me in 2012!

Spicy Polenta Bake

Training for the Philadelphia Marathon has been a marathon in itself. My husband and I have had our share of setbacks and injuries over the past year, but are thankfully on the up and up. Neither of us have been able to tackle 20 miles yet, but it isn’t for lack of trying. Saturday was a 15 miler for me, and an 18 miler for my husband. Next week, I’m hoping to break 16 (my longest run yet) for at least 18 miles so I can get at least one 20 miler. Fingers crossed I can do it!

Since our mileage has been higher, we’ve definitely been hungrier. After Saturday’s 15 miler my husband insisted we had Five Guys for dinner. Since we had ran so much, I figured it was an acceptable treat, and really enjoyed it. After that indulgence, though, I was full aware that I needed something a little better for me on Sunday. So, after waking up and getting my husband to do yoga with me for the first time ever (he’s finally realizing how helpful it can be to stretch out), I decided to use up the little bit of pre-made polenta I had in the fridge.

This dish came in handy for a small brunch, followed by a late dinner, as we went to an Oktoberfest at a bar nearby, and enjoyed our fair share of German food and beers. It was just what I needed after mid-day Sunday drinking!

Spicy Polenta Bake
– Serves 4 –

Ingredients:
4 oz. pre-made polenta, sliced thin
1 can black beans, drained and rinsed
1/2 can corn, drained
2 roma tomatoes, diced
1 medium yellow onion, diced
1/4 cup cilantro, roughly chopped
1/2 cup shredded cheese
1/2 cup salsa (I used Herdez chipotle flavor)
2 Tbsp oil
1 Tbsp chili powder
1/4 tsp cumin
1/4 tsp Adobo

Directions:
1. Preheat oven to 350 degrees.
2. Place sliced polenta on a greased baking sheet, and bake for 10-15 minutes, until golden brown
3. Meanwhile, heat oil in skillet, and sautee onion until soft (about 5 minutes). Add chili powder, cumin, and adobo, sauteeing for an additional 3 minutes.
4. Add beans, corn, tomatoes, cilantro, and salsa and cook for 5 minutes, until heated through.
5. Grease a 9×11 dish and layer with cooked polenta and bean and corn mixture, and top with cheese.
6. Bake for 10 minutes, or until cheese is bubbly.

Summed Up

As you know, I’ve recently started my official training for the Philadelphia Marathon in November. While I’ve overcome my nagging shin splits, I seem to have developed some tightness in my right hip, which could be a number of things. Thanks to my excellent Googling skills, I’ve decided it’s either Hip Bursitis, tendonitis, or ITBS. Either way, all I can do is keep on keepin’ on… meaning lots of foam rolling, ice, and Advil. It’s definitely been getting better since it came about two weeks ago, but it’s far from gone. Ahh, the life of a runner.

I decided to lead this post with that tid-bit of information, simply because of a realization I had during my 8 mile run on Monday afternoon. Firstly, I’d like to preface the run with the fact that I wound up leaving work early that morning due to getting sick in the bathroom. I have no idea what was wrong with me, but come late afternoon and a series of naps later, I felt fine enough to run. So, I headed to the gym (thanks thunderstorms), and set myself up for an 8 miler on the dreaded treadmill. I decided simply getting through the run was my main goal, so I set my pace at about 6.1, and just went.

While running, I was glued to The Food Network, watching 30 Minute Meals, Giada at Home, and Barefoot Contessa. Towards the end of my run, I realized that right there was pretty much the summation of my existence… running and food. Not a bad existence, if you ask me!

I happened to watch an episode of Giada at Home, where she hosted a little get together and grilled a bunch of different kabobs. This of course made me want one immediately, and it was convienient that veggie kabobs just so happened to be on our menu for the week! They were quick and easy, which was much appreciated after a long day at work, a trip to the allergest with the fiance, and then a run. The last thing I wanted to do was put effort into dinner. Thankfully, little effort was required, and it was delicious. Of course, you can make these bad boys with just about anything your heart desires, so get creative!

Veggie Kabobs
– makes 10-12 kabobs –

Ingredients:
1 medium eggplant, diced into large chunks
1 zucchini, sliced
1 red onion, diced into large chunks
1 green pepper, diced into large chunks
1 cup your favorite marinade (I used Ken’s tomato basil dressing)

Directions:
1. Preheat grill to medium-high heat
2. Combine all of the veggies together, and pour the marinade over them, mixing to ensure even coating. Set aside for about 30 minutes (or longer, if you have the time!)
3. Using kabob skewers, string the vegetables on one at a time, alternating (piece of eggplant, zucchini, green pepper, onion, repeat). Make sure to leave room at the top and bottom for accessibility!
4. Grill kabobs for about 15 minutes (depending on your level of char preference), making sure to rotate at least once

Cracker, what?

A few weeks back, I received a large box of assorted crackers from Westminster Cracker Company. I was psyched to get them since I love crackers (especially oyster crackers!) but I wasn’t sure what to do with them. I thought about just throwing them into a soup or stew, but that didn’t seem to exciting to me. So, I figured why not try to use oyster crackers as a coating on baked fish? Since I don’t know much about fish, I wasn’t sure what type I should try the coating with. My first thought was cod, but that seemed kind of boring. Plus, Wegmans had some large bags of frozen tilapia, so that’s what ultimately aided in my decision. Paired with some french fries, it was my own fun spin on fish ‘n chips!

This past Monday marked the official beginning of our Philly marathon training. So, we ran the Firecracker 4 miler on Monday, another 4 miles on Wednesday, 5 on Saturday, and then we tackled 8 on Sunday. Since I’ve been battling shin splints on and off since November (I’m going to get rid of them this time!), I’ve been nervous to increase my mileage. I’ve decided that this time, though, unlike all of the others, I’m going to try to keep my pace significantly slower. I think the combination of the faster pace plus the increased mileage is what has caused me trouble in the past. Fingers crossed!

In addition to the running, this week I also had a solid yoga class on Saturday, and went swimming on Sunday! I really wish there was a gym nearby that had a pool, I really miss it sometimes. I’m tempted every now and then to look up masters programs and check them out, but I’m yet to bite the bullet on that. Maybe one day. Perhaps it was my time in the pool on Sunday that inspired me to make the oyster cracker baked tilapia and fries for dinner that night. Or it was just because we had a giant bag of frozen fish in the freezer. Either way.

Once the fish were thawed, the recipe took a total of 20 minutes (including cooking time). I cheated a little and just had frozen french fries, but that’s because last week at Wegmans the fiancé bought a giant bag of them. Might as well use them up! Now that we still have quite a few filets left, I’m thinking fish tacos are definitely in order. But next time you’re looking for a quick and easy dinner, and you have a bunch of crackers (any kind will do) on hand, you should consider this!

Cracker Crusted Tilapia
– Serves 2 –

Ingredients:
4 small tilapia filets
2 cups crushed crackers of your choice (I used Westminster Oyster Crackers)
1/4 cup grated parmesan cheese
2 eggs, beatten

Directions:
1. Preheat oven to 425 degrees
2. Meanwhile, beat two eggs in a shallow bowl, and crush crackers over a large plate, mixing in the cheese. Take each filet, dip it in the egg mixture, and then place it on the plate. Flipping it from side to side and pressing, make sure the filets are coated with the cracker crumbs. Place each filet on a well greased baking sheet.
3. Bake for 15 minutes, or until the fish begins to flake.

Stuffed Peppers: Chilean Style

My alarm has been set for 5:45a every single day for the past two weeks or so, but I haven’t gotten out of bed once when it’s gone off. I’ve been well intentioned to get up and go for a quick run before work, but I’ve been having an extremely difficult time actually getting up and completing the run. For whatever reason, my running mojo hasn’t been the same since the Disney Half. I think the chronic injuries I’ve sustained have put me on the defensive side when it comes to running, afraid and waiting for that next twinge of pain I’m going to feel. To put it bluntly, I think I’m a bit scared of running. However, I’ve turned over a new leaf and have decided to face the fear of a sport I know deep down inside I love, and to just go with it. This Philadelphia Marathon isn’t going to run itself in November!

I’ve also been in a bit of a rut when it comes to cooking; I’ve been making a lot of the same things over and over again (which isn’t necessarily a bad thing), but I haven’t really ventured to make anything new. So, I decided to really start tackling both running and cooking new things this week. It’s time to get the old Danielle back!

I’ve only made a few things from the Vegan Fire & Spice book I bought myself a few months ago, so I decided to make something else from it this week. I love that it has recipes from all over the world, so I can expand my ethnic palate at home. After making my fiancé pick a region to focus on for the recipe, we then narrowed it down to the Chilean Stuffed Peppers. The recipe only had one pepper in terms of it’s spice level (the book goes from one to three), so I of course had to add a jalapeno to kick up the heat. I also didn’t have any soy milk on hand, so my version wasn’t truly vegan. I also used freshly diced tomatoes instead of canned.

Because this recipe was a bit longer, I was able to prep the stuffing, put them in the oven, and then go out for a three mile run. It was nice to know that something delicious was waiting at home for me. I should try that method more often!

Chilean Stuffed Peppers adapted from Vegan Fire & Spice
– Serves 2 –

Ingredients:
2 large bell peppers
2 Tbsp canola oil
1 yellow onion, diced
1 jalapeno, diced (I added for extra heat)
1/4 tsp nutmeg
1/4 tsp cumin
1/4 tsp cayenne
14.5 oz. of diced tomatoes (either canned, or fresh)
1 cup frozen corn kernels
1/2 cup bread crumbs
1/4 cup soy milk (I used regular and it was fine)
1 tsp sugar
1/4 tsp salt
2 Tbsp bread crumbs

Directions:
1. Preheat oven to 350 degrees. Slice the tops off of the peppers and remove the seeds and guts. Heat 1 Tbsp of the oil in a skillet, and add onion and jalapeno, cooking for about five minutes until slightly soft. Add the nutmeg, cumin, and cayenne, cooking for about another minute. Add the tomatoes and cook for about 3 minutes, until the mixture thickens. Add the corn and mix well. Set aside.
2. In a small bowl, combine the bread crumbs (1/2 cup), milk, sugar, and salt, and mix well. Add the bread crumb mixture to the skillet and mix until combined.
3. Fill the peppers with the corn bread crumb mixture and arrange them in a baking dish filled with 1 cup of water. Sprinkle the rest of the bread crumbs (2 Tbsp) and oil (1 Tbsp) over the peppers. Bake for 45 minutes (took me closer to 50) or until the peppers are tender, and the stuffing is browned but still moist.

I think I’ve lost my mind

Please tell me I haven’t, or if you really think I have (lost my mind).

The fiancé and I are seriously considering running the Pittsburgh Marathon May 15th (yes, this year, in 3 months and it would be my first marathon), running the Philly Marathon in November, and then going Goofy in January for the Disney Marathon .

Can I do it?!