Monday, November 30, 2009

Race Results and Other Updates

Oh boy, has it been a busy weekend!

The 10K race on Thanksgiving went great! It was a 9:00am start, so I had a bowl of oatmeal at about 6:15am. We got to the race site at about 7:45am and it was cold, windy and rainy - yuck! We sat in the car to keep warm. I started to jog and warm up at about 8:20am, and then looked for my teammates. It was a big race though, and I couldn't find them! I decided I needed to use the porta-potty "one more time" and was still in line as they were singing the Star Spangled Banner! I got to the start line with just a couple minutes to spare.

There were 1544 runners for the 10K (and I think about 2500 for the 5K run/walk). I went into the race with the mentality that it was just another 6 mile training run. No pressure - just find a good pace and stick with it. I was recovering from the stomach flu as well (of all the rotten timing) so I wasn't looking to break any records - I just wanted to finish!

My first mile was a little over 9:00, my second mile was closer to 10:00. I just kept that pace as best as I could. My 5K split time was 29:38 so I knew I was on pace to make my goal of less than an hour. I felt really good the last half, especially the 5th mile for some reason. I ended up finishing with a time of 59:18. I was really happy with my time, and I could really tell that all of that training paid off. My overall pace was 9:33 and I placed 1151/1544. In my age division I placed 62/113 and out of 688 females, I was 412. My husband took a picture at the finish line, but I can't find the cord that connects the camera to the computer. I'll try to post the picture when I find it. LOL

I was so proud of our team as well! We all finished strong and came in 24th out of 28 teams. Over half of us on the team had never run a 10K race before, so we certainly weren't in it for the glory; just for challenge and to say we did it!

After the race, we went home and I started Thanksgiving dinner. I made healthier versions of just about everything. We had a ton of turkey left over! I made a big pot of turkey soup with the leftovers. Friday I hit the local bargains and almost finished all of my holiday shopping.

Saturday morning I went for a short run at the gym. True to form, 2 guys on the stationary bikes behind me were comparing how big their turkeys were. :) Then we traveled to another wedding in Iowa. (How many people do I know in Iowa, and why are they all getting married?) Needless to say, Hubby and I overindulged a bit at the reception.

Sunday morning I went for a run outside. It was a beautiful morning and a good way to start the day. I would guess it was between 2 and 2.5 miles. On the drive home, Hubby wasn't feeling well (gee, I wonder why) and so when we stopped for lunch, he decided to order...wait for it...just an order of onion rings! I had a salad and a cup of soup (thankfully no turkey!)

This morning I started the original Turbulence Training Workout. I had a week off from TT last week, and this week I will take off from running, which means I will probably do my TT intervals on the stationary bike.

Whew! I think I am caught up! Final contest pics coming soon!!

Disclosure: This post contains an affiliate link. If you purchase the product, I will receive a small portion. I don't get paid for reviews, and I only review items that I actually own.

Wednesday, November 25, 2009

Recipe Wednesday - Apple Quinoa Salad

I thought this recipe would make a good Thanksgiving side dish, or you could do what I did and have it for breakfast instead of oatmeal! I just threw this together one day because I thought it sounded good...and it was!

Apple Quinoa Salad

1/4 cup dry quinoa, rinsed and drained
2 Tablespoons red lentils, rinsed and drained
1 small to medium apple, cored and chopped
1/2 teaspoon cinnamon
dash salt
1-2 packets sweetener, to taste
3/4 cup plus 2 Tablespoons water

1. Into a saucepan, add the quinoa, lentils, apple, salt, cinnamon and water. Place a lid on the pan and bring to a boil. Reduce heat and simmer (covered) for about 15 minutes, until all of the water is absorbed.

2. Remove from heat and add sweetener to taste. I ate this warm, but it probably would be good at room temperature or even cold.

This makes one bowlful. You'd probably want to double or triple the recipe for a crowd.

This entire recipe has approximately:

267 calories
10.4g protein
2.1g fat
56.1g carbs
10.1g fiber

Have a Happy Thanksgiving!!

Sunday, November 22, 2009

Week In Review - Week 12!!

This is it, the end of Turbulence Training Transformation Contest #6. (Well, the 5th that I've participated in since I sat out Contest #5.) Pictures have been taken, but I'm not going to post them right away; I want to work on my essay first. But I'll post them here very soon! :)

I'm pretty happy with how things turned out. Not as dramatic as past contests, but that wasn't my ultimate goal.

Today also was my last long(ish) run before my first 10K race on Thursday. I ran 4.33 miles at a pace of 9:34 (41:27 total). Monday and Tuesday are days off, then I'll run a mile or two on Wednesday. For dinner Wednesday night, I'm making sweet potato gnocchi. A very yummy recipe from Clean Eating magazine. :)

Thursday I'll be cooking Thanksgiving dinner and I have a pretty healthy recipe for just about everything. I'm pretty excited to try out a couple new recipes I found!

I should be back for Recipe Wednesday, but if for some reason life gets too busy, have a Happy Thanksgiving!!

Wednesday, November 18, 2009

Recipe Wednesday - Peanut Butter Cups, Revisited

Sorry I haven't posted much recently. Things have been so busy!

Recently I gave the peanut butter cups another try, changing it up a little bit. These turned out awesome! I made mini peanut butter cups, which don't take as long in the freezer. :)

Mini Peanut Butter Cups

For the outside:
1 T whipped butter, softened (not melted)
1 T pumpkin puree
1/2 teaspoon coconut oil, softened (not melted)
2 T unsweetened cocoa powder
1 packet Splenda
1 packet Stevia

For the inside:
1 T natural peanut butter
1/2 teaspoon honey (I used sugar free)
1/2 teaspoon coconut oil

1. Mix all of the "outside" ingredients. It will seem like there is too much powder, but give it a minute.

2. In another bowl, mix all of the "inside" ingredients. I warmed this mixture slightly to make the next step easier.

3. Divide the peanut butter mixture into 4 parts. Place each part in a mini muffin paper, placed in an ice cube tray.

4. Divide the chocolate mixture over the 4 parts. Place in the freezer for 15-20 minutes.

How you want to share is up to you. :)

The entire recipe has approximately:

235 calories
5.3g protein
19.7g fat
11.6g carbs
6.6g fiber

Wednesday, November 11, 2009

Recipe Wednesday - Thin Crust Pizza, Part II

You probably haven't put this all on a pizza before. (I could be wrong, just taking a guess.) I made this one night and it was really good. If I would have had a jalapeno, I would have thrown that on as well. :) I really like the Boca Grilled Veggie Patties in this because they have green peppers in them - it's like a little flavor bonus!

Thin Crust Pizza

2 small tortillas (I used La Tortilla Factory Original Smart & Delicious)
1 Boca Grilled Vegetable Patty
2 Tablespoons salsa
3 spears asparagus
4 oz can pineapple tidbits in juice, or 1/4 cup fresh chopped pineapple
1 small Roma tomato
1 green onion
3/8 cup reduced fat shredded mozzarella cheese

1. Turn the broil on. Lightly spray a baking sheet with nonstick spray and set aside.

2. Place an inch of water in a saucepan with a lid. Steam the asparagus in a steamer insert over boiling water for about 6 minutes.

3. Meanwhile, heat a skillet over medium heat. Spray with nonstick spray. When hot, place a tortilla in the skillet and brown on both sides (about 2 minutes or so for each side). Place the tortilla on the prepared baking sheet. Repeat with the second tortilla.

4. Respray the skillet and place the Boca patty in the pan. Cook for about 6 minutes, then flip and cook a few minutes more. Break the Boca patty apart and add 2T of salsa.

5. Meanwhile, chop the tomato, green onion, and the asparagus when it is done cooking.

6. When the Boca patty is done, add the chopped tomato, green onion and asparagus to the pan. Cook for a minute or two, then add the pineapple.

7. Divide the Boca mixture between the 2 tortillas. Divide the cheese over each and place under the broiler for about 3 minutes, until the cheese is melted and the tortilla begins to crisp along the edges.

You *could* share this with a friend, or you could be like me and eat both pizzas. :)

The entire recipe has approximately:

395 calories
35.9g protein
13.0g fat
50.2g carbs
20.7g fiber

Saturday, November 7, 2009

The Immersion Blender...Of Death!

As some of you may remember, a few months ago my beloved immersion blender went to the great kitchen in the sky. My very thoughtful, well-meaning husband bought me a new one...for our wedding anniversary. But I'm not bitter.

Needless to say, my husband is a man who can't cook. (Not that men can't cook; just stating the facts that my husband is a man who can't cook.) My husband, a man who has probably never used an immersion blender in his life, bought me one that, well, I probably wouldn't have picked out for myself.

It lacks a few qualities that I really loved about my old one. For example, my old one was cordless. This one is tethered to an outlet. Also, my old one had a safety lock. This one does not. As evidenced by my new battle wound. Apparently, I have an itchy trigger finger.

Not a great picture. I tried to show the left, center and right of my finger because I managed to hit all 3 sides. It looks much better (read: uglier) in person. I am now much more careful when I try to clean off the blade while it's plugged in. :)

Wednesday, November 4, 2009

Recipe Wednesday - Seafood Cakes

I usually don't like seafood. I like tuna, I like tilapia; salmon is OK. However, these seafood cakes ROCK! I adapted these from a recent issue of Cooking Light magazine.

Seafood Cakes

3 teaspoons canola oil, divided
1/4 small onion, chopped
1 stalk celery, chopped
4 oz peeled and deveined shrimp (I used precooked, frozen)
4 oz tilapia
2 Tablespoons (1/2 oz) fresh grated Parmesan cheese
dash sea salt and fresh ground pepper
1/4 cup packaged egg whites, or 1 large egg white
2 Wasa Crispbreads

1. I used frozen shrimp, so make sure they are defrosted. :) Mine also had tails that I removed.

2. In a large bowl, place the shrimp. With an immersion blender, finely chop the shrimp. (Don't puree.) You could pulse them in a food processor, or just chop very fine.

3. Spray a skillet generously with nonstick spray. Place the tilapia in the pan and cook until it flakes easily, about 5 minutes per side. When it is done, flake apart in the pan and then add to the shrimp.

4. Respray the skillet and add 1 teaspoon of the oil. Add the onion and celery and cook for about 5 minutes (until tender), stirring occasionally. When done, add to the bowl with the shrimp and tilapia.

5. To the bowl, now add the salt, pepper, Parmesan, and egg whites. Gently stir. I gave it a little whirl with the immersion blender at this point, but it probably wasn't necessary.

6. In a plastic baggie, crush the Wasa crackers. Add these to the bowl and blend.

7. Divide the mixture into how many patties you want. This will make 4 good sized patties (2 per serving), or 6 smaller ones (3 per serving).

8. Add all remaining oil to pan if you can make all the patties in one batch. I divided it into 2 batches in my small skillet. Cook patties for about 3 minutes on each side, until nicely browned. I sprinkled with a little extra salt and pepper before serving.

Assuming 2 servings, each serving would have approximately:

221 calories
25.8g protein
9.6g fat
9.7g carbs
2.3g fiber