Holy cow - no idea of how that happened and how I went so long without a single post. I guess part of it has to do with the fact that the primary reason for this blog was for food/cooking, and believe it or not, our fridge is STILL not working. Our original service call was on August 6th - so that is almost a month and a half of dealing with all of our food CRAMMED into the garage fridge, using the inside fridge for waters and such. I finally got to the point where I simply said I am not going to cook until it is fixed. I don't even know what is IN the garage fridge - and it will probably be scary to find out when the time finally comes to move it all back into the kitchen fridge.
In the meantime, I have been excited to find "Hungry Girl" - her recipes focus on lower calorie solutions but with flavor. The healthy "Fettucine Alfredo" I made was one of her recipes - absolutely delicious but so low in calories and carbs! So I have been scouring her site and can't WAIT until the fridge is in working order and can put together a grocery list for a week's worth of dinners!
I have continued to enjoy walking, outside with my husband when possible, which is an amazing workout with our hilly neighborhood! On the days when he works, I walk on the treadmill, usually for 45 minutes or an hour with an incline, and we have gotten into a good routine of a 90 minute walk on his days off. Methinks the running may not be in the cards. Shin splints and an aching knee made me realize that you need to do whatever exercise works for you. So I will keep it to walking and tennis for now and who knows what the future might hold.
So life is good, I'm staying busy and can't WAIT to come back and share some successful recipes!
Friday, September 14, 2012
Tuesday, September 4, 2012
From Hot Tea and Honey to Homemade Comfort Food
So...I guess I was destined to get hit with an end of the summer cold, but I did not expect it to kick my ass quite this badly. On Saturday, I felt GREAT. On Sunday, I felt good, but had the twinges of a sore throat. Hubby and I still went on a 90 minute walk so I was obviously feeling okay...but as the day wore on, I felt punier and punier. And woke up on Monday morning feeling like absolute crippy crap. Let's just say thank goodness for hot tea with honey, naps and Nyquil. I was so thankful to have Labor Day off so that I could completely relax and attempt recuperation.
Today was more of the same, though it was a workday so naps were not part of the plan. But I was lucky to have an easier workload than usual and by mid-day, I was starting to feel like I might be on the upswing. Hubby brought home Campbell's soup for lunch (who doesn't love some Chicken Noodle??!!) and by 4 I decided that I needed to cook up the steak in the outside fridge so that it doesn't go bad. Was gonna fry up the chicken, but it has a later expiration date and also needed to soak in buttermilk overnight, so I made a detour and went with a steak and potatoes comfort food menu. I included some kale chips and SteamFresh green beans and had dinner on the table in about 30-45 minutes. Do you like how big the servings of greens are?
I know you're tired of hearing it, but both the steak and mashed potato recipes came from Melissa D'Arabian. Again, I seem to identify with her ingredients and style, but do have to giggle that even though I am copying from a FAMOUS chef who is PAID for what they do, I still end up making slight tweaks. Please go to the links above (and below) for the original recipes, and my small revisions are shown below.
French Cut Steak
Ingredients
In a large saute pan, heat the remaining 1 tablespoon vegetable oil with 1 tablespoon butter over high heat. Place steaks in the pan and sear until nicely browned, about 3 minute per side for medium-rare. I do like mine medium rare, so I pulled mine off to rest about this time. I put the other ones into the oven in the skillet to continue cooking so it could be more of a medium/medium well doneness.
Once to your desired temperature, let the meat rest for 10 minutes. Place the saute pan (that you did the steak in) over high heat and deglaze with white wine and vinegar until reduced by 1/2. Add onions to the pan with beef broth and reduce by half. Salt and pepper, to taste. Remove from heat and whisk in remaining 2 tablespoons of butter. (I did not add the extra 2 tbsp of butter). Slice steak and fan to serve. Top with sauce. You can see that the medium/medium well is on the left with medium rare on the right. VERY flavorful. I put the steak over the onions in the serving dish, but when I plated it above, I put the onions and sauce over the steak.
Buttermilk Mashed Potatoes
Ingredients
As I said above, I made some kale chips and simple Steam Fresh green beans to round out the menu, and it was a delicious and "comforting" meal.
Tomorrow night is Trivia night, and then Thursday will be my first attempt at frying chicken...yet another recipe from Melissa :) Gonna get a good night's sleep tonight, so g'nite and perhaps I will say hello to everyone tomorrow!
Today was more of the same, though it was a workday so naps were not part of the plan. But I was lucky to have an easier workload than usual and by mid-day, I was starting to feel like I might be on the upswing. Hubby brought home Campbell's soup for lunch (who doesn't love some Chicken Noodle??!!) and by 4 I decided that I needed to cook up the steak in the outside fridge so that it doesn't go bad. Was gonna fry up the chicken, but it has a later expiration date and also needed to soak in buttermilk overnight, so I made a detour and went with a steak and potatoes comfort food menu. I included some kale chips and SteamFresh green beans and had dinner on the table in about 30-45 minutes. Do you like how big the servings of greens are?
French Cut Steak
Ingredients
- 1 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- Kosher salt and freshly ground black pepper
- 1 (1 pound) skirt steak, cut in half (I used flat iron steak cut into four pieces)
- 2 tablespoons vegetable oil, divided (I used olive oil)
- 1/4 cup butter, divided
- 2 medium sweet onions, sliced (I only used 1)
- 1/3 cup white wine
- 2 tablespoons red wine vinegar
- 1/3 cup beef stock or broth
Directions
In a small bowl, combine spices and salt and pepper. Liberally season the steak with the rub and let rest 15 minutes on the counter. Meanwhile, in a saute pan, heat 1 tablespoon oil and 1 tablespoon butter over low heat. Add onions, season and cook until soft and caramelized, about 20 minutes.
Once to your desired temperature, let the meat rest for 10 minutes. Place the saute pan (that you did the steak in) over high heat and deglaze with white wine and vinegar until reduced by 1/2. Add onions to the pan with beef broth and reduce by half. Salt and pepper, to taste. Remove from heat and whisk in remaining 2 tablespoons of butter. (I did not add the extra 2 tbsp of butter). Slice steak and fan to serve. Top with sauce. You can see that the medium/medium well is on the left with medium rare on the right. VERY flavorful. I put the steak over the onions in the serving dish, but when I plated it above, I put the onions and sauce over the steak.
Ingredients
- 3 large russet potatoes, peeled, halved, and cut into chunks (I used smaller potatoes - about 10. I did not peel them, but for "prettiness", I would peel them next time)
- 1 teaspoon salt, plus extra for cooking water
- 3 tablespoons butter
- 2/3 cup buttermilk, warmed
- 2 green onions, finely chopped
- Freshly ground black pepper
- Bacon bits (my optional add in)
Directions
Place the potatoes in a saucepan and cover with cold water. Add salt and bring to a boil, then cook until the potatoes fall off a fork when pierced, about 20 minutes. Drain the potatoes, reserving about a 1/2 cup of the cooking liquid.
Place the potatoes in a bowl and mix in the butter, salt, buttermilk, and green onions and stir to blend. Add a tablespoon or 2 of cooking liquid if necessary to obtain desired consistency. Add in bacon bits if you'd like. Salt and pepper liberally and serve.
Tomorrow night is Trivia night, and then Thursday will be my first attempt at frying chicken...yet another recipe from Melissa :) Gonna get a good night's sleep tonight, so g'nite and perhaps I will say hello to everyone tomorrow!
Sunday, September 2, 2012
Tasty Tilapia with Lentil Quinoa Salad!
Again, Melissa D'Arabian has provided a delicious recipe for an awesome grainy side dish! I was a bit apprehensive as I have not had lentils in a LONG time, but it was delicious! The tilapia was not *as* healthy as I usually cook, but still a lot better than fried food for sure!
Melissa's Lentil Quinoa Salad Recipe
Ingredients
Put the lentils in a sieve and rinse in cold water. In a saucepan, simmer the lentils in 2 cups water until the lentils are tender, but not mushy, about 30 minutes. Drain and cool.
In a small bowl, whisk the mustard and vinegar together, and drizzle in the oil to make an emulsion. Add the garlic powder, lime zest, and salt, and pepper, to taste. I also added in a tsp of sugar b/c the dressing tasted a bit better for me.
To assemble the salad: In a medium salad bowl, mix the quinoa, lentils, green onions, and chopped cilantro. Top the salad with the dressing, toss to coat and serve.
Tilapia was super easy. I simply used some pre-made scampi sauce and sauteed the fish for 2-3 minutes on each side. Again, I know there are healthier ways to make it, but I was just craving that buttery, garlicy richness and it definitely delivered!
Rounded out the meal with SteamFresh broccoli - as close to fresh as you can get :) I have learned to only microwave it for 4 and 1/2 minutes so that it keeps its crunchiness; cooking it more seems to make it mushy.
Even though we were both a little under the weather today, hubby and I still ventured out on a walk - one that took about 90 minutes and was extremely hot and humid. We were both feeling quite ready for the walk to end by the time we got home! This was AFTER picking up my race packet, which included an AWESOME shirt and a number I know I will not be wearing. Though part of me was sad, I also know for sure it is the right decision. I already found a 5K in early October that is also super nearby so I would have a month to train and train well. And then look for a 10K and move towards that!
Really glad tomorrow is another day to sleep in! Just kinda feeling icky, so it will be an early night! Glad my daughter comes back tomorrow! Missing her bigtime but know she is having fun...
Melissa's Lentil Quinoa Salad Recipe
- 1/2 cup quinoa
- 1 1/4 cups water, plus 2 cups
- 1/2 cup lentils
- 1 teaspoon Dijon mustard
- 2 tablespoons red wine vinegar
- 1/4 cup vegetable oil
- 1/4 teaspoon garlic powder
- 1 lime, zested (I only used half of this)
- Kosher salt and freshly ground black pepper
- 2 green onions, chopped
- 1 tablespoon chopped fresh cilantro leaves
Directions
Put the quinoa in a sieve and rinse in cold water. In a large microwave-proof bowl with a cover, add the rinsed quinoa and 1 1/4 cups water. Cover and microwave on high for 9 minutes. Let it sit for 2 minutes then stir. Quinoa should be tender enough to eat, but with a little "pop" upon biting.
In a small bowl, whisk the mustard and vinegar together, and drizzle in the oil to make an emulsion. Add the garlic powder, lime zest, and salt, and pepper, to taste. I also added in a tsp of sugar b/c the dressing tasted a bit better for me.
To assemble the salad: In a medium salad bowl, mix the quinoa, lentils, green onions, and chopped cilantro. Top the salad with the dressing, toss to coat and serve.
Tilapia was super easy. I simply used some pre-made scampi sauce and sauteed the fish for 2-3 minutes on each side. Again, I know there are healthier ways to make it, but I was just craving that buttery, garlicy richness and it definitely delivered!
Rounded out the meal with SteamFresh broccoli - as close to fresh as you can get :) I have learned to only microwave it for 4 and 1/2 minutes so that it keeps its crunchiness; cooking it more seems to make it mushy.
Even though we were both a little under the weather today, hubby and I still ventured out on a walk - one that took about 90 minutes and was extremely hot and humid. We were both feeling quite ready for the walk to end by the time we got home! This was AFTER picking up my race packet, which included an AWESOME shirt and a number I know I will not be wearing. Though part of me was sad, I also know for sure it is the right decision. I already found a 5K in early October that is also super nearby so I would have a month to train and train well. And then look for a 10K and move towards that!
Really glad tomorrow is another day to sleep in! Just kinda feeling icky, so it will be an early night! Glad my daughter comes back tomorrow! Missing her bigtime but know she is having fun...
Saturday, September 1, 2012
Melissa D'Arabians Shrimp Recipe and Tofu Shirataki Fettucine Alfredo!
Wow. Do you ever have one of those days when you feel like you completely hit the nail on the head with a meal, and it is also healthy? That was tonight - DELICIOUS! Thank you Melissa D'Arabian for an AMAZING shrimp recipe tonight! I paired it with a brand new endeavour using Tofu Shirataki Fettucine noodles...and when you can eat Fettucine Alfredo with no guilt, it makes it just better and better! A simple side salad, and here was my delicious and healthy plate for the evening!
I am still learning how to take these pictures so that they look more inviting, but let's just say that Melissa's shrimp over this HEALTHY fettucine alfredo with a side salad was just DELISH.
Let me post her shrimp recipe first. The ONLY thing I would have changed would have been to use 2 tbsp instead of one of the pesto mixture when stirring in the shrimp b/c it would give it more of a crispy sear with the delicious elements it included. But it was super delicious as is! Here are the ingredients, minus the pecans because I accidentally left them off my grocery list so sweet hubby was at the store buying them.
I did want to share a "trick" when you are peeling and deveining the shrimp to save on extra plates etc. I kept the peeled shrimp in the middle of the white paper it came on. I then did the peeling and put those parts to the right of the shrimp, and put the peeled shrimp to the left. Once complete, I could take the peeled shrimp off and do any deveining needed. And just simply roll up the white paper with the shells and put in the plastic bag it came in so that it won't stink up your garbage can! Just a tip :)
Ingredients
Shrimp: In a bowl, toss the shrimp with 1 tablespoon of the pesto. Heat the oil in a large skillet over medium-high heat. Saute the shrimp until just opaque and pink, about 3 minutes. Put a generous spoonful of pesto into a serving bowl. Add the shrimp and toss to coat. Serve the remaining pesto on the side or freeze for another use.
I have decided that Melissa must be my long lost sister. Her choice of ingredients is SO similar to mine and I feel lucky to use her as a base and make teeny tiny adjustments.
Fettucine Alfredo Using Tofu Shirataki Fettucine Noodles
My sister and niece had told me about these during their recent visit. Okay - who doesn't LOVE pasta? But who hates the carbs and calories that come with them? For an 8 oz package of these beauties, there are 40 calories total with .5 grams of fat and 3 carbs, although there are 2 grams of fiber, so basically that's 1 net carb. NO sugar and 1 gram of protein with a few trace vitamins. I was doubtful until I made the recipe on the bag which is from Hungry Girl - I have to go check out her site b/c this was seriously rock star!
HG's Tofu Shirataki Fettucine Alfredo
1 package of the noodles
2 tbsp fat free cream cheese (okay - ours was low fat)
2 tsp reduced fat Parmesan grated topping
1 tsp fat free sour cream
salt and pepper to taste
Drain and rinse the Tofu noodles thoroughly. Parboil for 2-3 minutes, then dry very well. Add cream cheese, parmesan and sour cream. Mix well. Microwave for 1 additional minute and then mix again. Add salt and pepper.
This recipe is approximately 95 calories with 2 grams of fat for the whole thing! Hubby and I split it so b/c my Parmesan was not reduced fat and cream cheese was low fat (not fat free) I would guesstimate that total was maybe 180 calories - so that is 90 calories a piece!!!
I definitely had my doubts - but no longer! It is much more expensive than regular pasta, but if you like your carbs like we do, it is SO worth it so enjoy it without the guilt!
Paired it all with a side salad
and the meal was filling, healthy and if I had to guesstimate calorie wise, less than 500 calories!
For those who are following my fitness journey, I had an AWESOME walk on the treadmill at 4 mph with incline between 4 and 6. At times, my calves and shin splints were a little mega sore, so I went back and forth. Burned 540 calories and felt GREAT!
Tomorrow we get to SLEEP in as late as we want!!! We plan on taking a nice long walk in our hilly neighborhood and get some much needed Vitamin D.
Thanks again Sue and Sarah for the turn on to the noodles! Will definitely be playing around with those quite a bit in the near future!!! Not gonna even tell Julia of the substitution!!!
Let me post her shrimp recipe first. The ONLY thing I would have changed would have been to use 2 tbsp instead of one of the pesto mixture when stirring in the shrimp b/c it would give it more of a crispy sear with the delicious elements it included. But it was super delicious as is! Here are the ingredients, minus the pecans because I accidentally left them off my grocery list so sweet hubby was at the store buying them.
I did want to share a "trick" when you are peeling and deveining the shrimp to save on extra plates etc. I kept the peeled shrimp in the middle of the white paper it came on. I then did the peeling and put those parts to the right of the shrimp, and put the peeled shrimp to the left. Once complete, I could take the peeled shrimp off and do any deveining needed. And just simply roll up the white paper with the shells and put in the plastic bag it came in so that it won't stink up your garbage can! Just a tip :)
Pesto:
- 1 lime
- 1 1/2 cups fresh cilantro leaves (I used about a cup to make sure it wasn't too overpowering)
- 2 green onions, chopped
- 2 tablespoons toasted chopped pecans
- 1 clove garlic, chopped
- 1 teaspoon sugar
- 2 tablespoons vegetable oil
- 2 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper
Shrimp:
- 3/4 pound raw medium-size shrimp, peeled and deveined
- 1 tablespoon extra-virgin olive oil
- Kosher salt
Directions
Pesto: Grate 1 teaspoon zest from the lime and juice the entire lime for about 2 tablespoons of juice. (P.S. go ahead and zest the whole lime so that you will have 1-2 tsp of zest for future! Just set it aside in a separate container.) Combine the zest and juice with the cilantro, green onions, chopped pecans, chopped garlic, sugar, vegetable oil, and extra-virgin olive oil in the bowl of a food processor. Pulse the mixture until well-combined, but still slightly chunky. Season the pesto with salt, and pepper, to taste.
Shrimp: In a bowl, toss the shrimp with 1 tablespoon of the pesto. Heat the oil in a large skillet over medium-high heat. Saute the shrimp until just opaque and pink, about 3 minutes. Put a generous spoonful of pesto into a serving bowl. Add the shrimp and toss to coat. Serve the remaining pesto on the side or freeze for another use.
I have decided that Melissa must be my long lost sister. Her choice of ingredients is SO similar to mine and I feel lucky to use her as a base and make teeny tiny adjustments.
Fettucine Alfredo Using Tofu Shirataki Fettucine Noodles
My sister and niece had told me about these during their recent visit. Okay - who doesn't LOVE pasta? But who hates the carbs and calories that come with them? For an 8 oz package of these beauties, there are 40 calories total with .5 grams of fat and 3 carbs, although there are 2 grams of fiber, so basically that's 1 net carb. NO sugar and 1 gram of protein with a few trace vitamins. I was doubtful until I made the recipe on the bag which is from Hungry Girl - I have to go check out her site b/c this was seriously rock star!
HG's Tofu Shirataki Fettucine Alfredo
1 package of the noodles
2 tbsp fat free cream cheese (okay - ours was low fat)
2 tsp reduced fat Parmesan grated topping
1 tsp fat free sour cream
salt and pepper to taste
Drain and rinse the Tofu noodles thoroughly. Parboil for 2-3 minutes, then dry very well. Add cream cheese, parmesan and sour cream. Mix well. Microwave for 1 additional minute and then mix again. Add salt and pepper.
This recipe is approximately 95 calories with 2 grams of fat for the whole thing! Hubby and I split it so b/c my Parmesan was not reduced fat and cream cheese was low fat (not fat free) I would guesstimate that total was maybe 180 calories - so that is 90 calories a piece!!!
I definitely had my doubts - but no longer! It is much more expensive than regular pasta, but if you like your carbs like we do, it is SO worth it so enjoy it without the guilt!
Paired it all with a side salad
For those who are following my fitness journey, I had an AWESOME walk on the treadmill at 4 mph with incline between 4 and 6. At times, my calves and shin splints were a little mega sore, so I went back and forth. Burned 540 calories and felt GREAT!
Tomorrow we get to SLEEP in as late as we want!!! We plan on taking a nice long walk in our hilly neighborhood and get some much needed Vitamin D.
Thanks again Sue and Sarah for the turn on to the noodles! Will definitely be playing around with those quite a bit in the near future!!! Not gonna even tell Julia of the substitution!!!
Friday, August 31, 2012
Short Term vs. Long Term Goals...
So when we last left our she-ra, there was contemplation about the 10K that has already been registered for on Monday. Should I run or should I stay home? Please be sure to sing that like the Clash would. And I wanted to make that decision during today's training run...and let's just say that it's been made.
After a VERY introspective run that quickly turned into a walk, I have decided that I need some more miles under my feet before I will feel comfortable doing a 10K in public. Do I think I *could* run it? Abso-flipping-lutely. But as I pondered listening to great tunes, I realized that there are more cons than pros to running it.
In a fairy tale scenario, I would run it in a 6 mph pace and cross the finish line looking fresh faced and breathing lightly. But in what I'm pretty sure would happen, I would be a hot, sweaty red-faced panting mess if my last few runs are any indication of my performance in a 10K. And you know what? I'm PROUD of my decision.
I am typically a very optimistic person, but I had to look at all possibilities, and what helped most was when I looked at my long term goals vs. short term goals. And what would make ME proud? What if I had run out of steam at the halfway point and walked the remainder, coming in dead last? Would not be a proud moment. What if I ran the whole thing but with a really crappy time? Another un-proud thought. Finally, I went to the dark (but realistic) side - what if I actually injured myself during the run, which would put most fitness activities on hold for awhile? Bam - that was it. I was not trying to talk myself out of it, but this whole time I've been trying to talk myself into it, for all the wrong reasons.
I wanted to casually throw it out there in a conversation. Friend: What did you do over Labor Day weekend? Me: Oh (with a flip of the hair), I ran a 10K on Monday morning. Friend: Wow - that's impressive. And I thought, WOW, that is really taking caring what people think of you to the next level.
I'm 40+ and that sometimes means saying what I want to say and doing what I want to do. If I don't want to do something, I just say no thank you - no excuses because none should be needed unless it is truly something I *should* do - and then I just do it, no excuses. Life is just too short to do things we don't want to do! As I babble along, I keep thinking that this post sounded so much better and made more sense when I was writing it out in my head on the treadmill.
So...bottom line. I have been on a fitness ROLL for two weeks straight. I've even lost a couple of pounds. And if I have an embarrassing time or don't finish or worse yet, get injured, I'm afraid that's gonna set me back. And I need to look at my long term goal...living a happy, healthy life. There will be plenty more 10Ks to choose from. But until I can run where my legs don't feel like cement bags the entire time, it's just not for me. I hope it is for me soon, and I will continue to throw some runs into my training here and there. I will probably even find a 10K to truly train for.
Like I said yesterday, if they ever have an event of walking on the treadmill at a 4 mph pace with an incline of 6, sign me up. Until then, I'll still go get my t-shirt tomorrow, though I won't wear it in public. But I will wear it when I run sometimes, to remind myself of long term vs. short term goals.
So that's that. Now this hot, sweaty mess needs a shower before getting together with some girlfriends later today. And THAT is something I WANT to do :)
After a VERY introspective run that quickly turned into a walk, I have decided that I need some more miles under my feet before I will feel comfortable doing a 10K in public. Do I think I *could* run it? Abso-flipping-lutely. But as I pondered listening to great tunes, I realized that there are more cons than pros to running it.
In a fairy tale scenario, I would run it in a 6 mph pace and cross the finish line looking fresh faced and breathing lightly. But in what I'm pretty sure would happen, I would be a hot, sweaty red-faced panting mess if my last few runs are any indication of my performance in a 10K. And you know what? I'm PROUD of my decision.
I am typically a very optimistic person, but I had to look at all possibilities, and what helped most was when I looked at my long term goals vs. short term goals. And what would make ME proud? What if I had run out of steam at the halfway point and walked the remainder, coming in dead last? Would not be a proud moment. What if I ran the whole thing but with a really crappy time? Another un-proud thought. Finally, I went to the dark (but realistic) side - what if I actually injured myself during the run, which would put most fitness activities on hold for awhile? Bam - that was it. I was not trying to talk myself out of it, but this whole time I've been trying to talk myself into it, for all the wrong reasons.
I wanted to casually throw it out there in a conversation. Friend: What did you do over Labor Day weekend? Me: Oh (with a flip of the hair), I ran a 10K on Monday morning. Friend: Wow - that's impressive. And I thought, WOW, that is really taking caring what people think of you to the next level.
I'm 40+ and that sometimes means saying what I want to say and doing what I want to do. If I don't want to do something, I just say no thank you - no excuses because none should be needed unless it is truly something I *should* do - and then I just do it, no excuses. Life is just too short to do things we don't want to do! As I babble along, I keep thinking that this post sounded so much better and made more sense when I was writing it out in my head on the treadmill.
So...bottom line. I have been on a fitness ROLL for two weeks straight. I've even lost a couple of pounds. And if I have an embarrassing time or don't finish or worse yet, get injured, I'm afraid that's gonna set me back. And I need to look at my long term goal...living a happy, healthy life. There will be plenty more 10Ks to choose from. But until I can run where my legs don't feel like cement bags the entire time, it's just not for me. I hope it is for me soon, and I will continue to throw some runs into my training here and there. I will probably even find a 10K to truly train for.
Like I said yesterday, if they ever have an event of walking on the treadmill at a 4 mph pace with an incline of 6, sign me up. Until then, I'll still go get my t-shirt tomorrow, though I won't wear it in public. But I will wear it when I run sometimes, to remind myself of long term vs. short term goals.
So that's that. Now this hot, sweaty mess needs a shower before getting together with some girlfriends later today. And THAT is something I WANT to do :)
Thursday, August 30, 2012
So...Is It for Me Or Am I Trying to Prove Something?
I have to giggle to a certain extent because this blog was supposed to be all about food - no getting personal or anything. But I found that my life is NOT all about food - so neither should this blog be. Yes, I TOTALLY enjoy cooking, especially learning new things, but I am so much more complex than that. I love to read, play tennis, listen to music, watch reality TV (both "good and bad), spend time with my family, be with girlfriends, and walk. And I'm *trying* to learn to love running...but so far, it's just not really happening.
I do love the challenge - the fact that I am dripping sweat after my workout. The fact that my legs burn and I feel some new toning in my muscles. I think I like to SAY I love to run...but I don't. So I'm starting to get more and more nervous about this 10K on Monday. I am not a complete novice. I have done 3 half marathons before, although they were a few years ago. I have run about half a dozen 5K and about as many 10K. But none of these were within the last year or two, and I really only started training about two weeks ago.
Can I run 6.2 miles? Yes. Well...let me rephrase that. I think so. To this point, my longest run has been 5 and if you read that post, I was completely nauseous after the run because of not enough to eat during the day. What if I get to the halfway marker and can't make it? On the treadmill I can easily track my pace and slow down/speed up as needed. It doesn't simulate the hills, even though this course seems relatively flat. I have a set timeframe and/or mileage and if I want to alter it, I can. In a 10K, I don't have that option. Well - I can alter the time, but my pride wants a decent time.
I guess what I'm trying to say, and it helps to think out loud here, is that I sometimes wonder if I am running for myself or if I want to prove something to others. And then I ask myself, what do I want to prove? I am proud of myself for really getting back on the fitness track, and a lot has to do with the visit with my sister and my niece. I enjoyed the walks we took so much...and then Sarah introduced me to My Fitness Pal. And before you know it, I was wanting to do more than walk...I wanted to run. And then I wanted a goal. And now it is only 4 days away.
I know I am undertrained, but not to the extent to where I would hurt myself - more that I would embarrass myself with a terrible time and/or finish. So I ask myself again...is this for me? I'm still on the fence, and honestly, tomorrow will be the deciding factor. I will be running 6 miles, and then taking Saturday and Sunday off as rest days so that I have fresh legs for Monday. If I have a good run, I'm ready for Monday. If it is one where I struggle, I am just going to have to re-think it and shoot for the next one.
The reason this was so relative to post was because when I first started this blog, I kept on wondering who was reading it and why was no one commenting. And all of a sudden, it dawned on me. None of that mattered - I was doing this because I WANTED to.
So there. I want to do the run if I WANT to...not because I feel I have to. So let's see what the final decision is. I will say that I will continue my running b/c I know I am building strength and muscle and perhaps some lbs will go bye bye. And to a certain extent I really do enjoy it. I would be hellacious in a contest where we all walked on treadmills at a 4 mph pace and an incline of 6. I could walk ALL day and then some. Just not sure if I can run 6.2 miles. I think I can...and will keep you posted of my decision.
Food stuff lacking b/c last night was trivia (man did we suck!) and tonight was leftovers as the parts for the fridge just came in today, so it won't be fixed until tomorrow or Monday. Sigh. Can't wait to do my first shopping trip once the fridge is operating again! Looking forward to some fruits and veggies and all kinds of yummies!
I do love the challenge - the fact that I am dripping sweat after my workout. The fact that my legs burn and I feel some new toning in my muscles. I think I like to SAY I love to run...but I don't. So I'm starting to get more and more nervous about this 10K on Monday. I am not a complete novice. I have done 3 half marathons before, although they were a few years ago. I have run about half a dozen 5K and about as many 10K. But none of these were within the last year or two, and I really only started training about two weeks ago.
Can I run 6.2 miles? Yes. Well...let me rephrase that. I think so. To this point, my longest run has been 5 and if you read that post, I was completely nauseous after the run because of not enough to eat during the day. What if I get to the halfway marker and can't make it? On the treadmill I can easily track my pace and slow down/speed up as needed. It doesn't simulate the hills, even though this course seems relatively flat. I have a set timeframe and/or mileage and if I want to alter it, I can. In a 10K, I don't have that option. Well - I can alter the time, but my pride wants a decent time.
I guess what I'm trying to say, and it helps to think out loud here, is that I sometimes wonder if I am running for myself or if I want to prove something to others. And then I ask myself, what do I want to prove? I am proud of myself for really getting back on the fitness track, and a lot has to do with the visit with my sister and my niece. I enjoyed the walks we took so much...and then Sarah introduced me to My Fitness Pal. And before you know it, I was wanting to do more than walk...I wanted to run. And then I wanted a goal. And now it is only 4 days away.
I know I am undertrained, but not to the extent to where I would hurt myself - more that I would embarrass myself with a terrible time and/or finish. So I ask myself again...is this for me? I'm still on the fence, and honestly, tomorrow will be the deciding factor. I will be running 6 miles, and then taking Saturday and Sunday off as rest days so that I have fresh legs for Monday. If I have a good run, I'm ready for Monday. If it is one where I struggle, I am just going to have to re-think it and shoot for the next one.
The reason this was so relative to post was because when I first started this blog, I kept on wondering who was reading it and why was no one commenting. And all of a sudden, it dawned on me. None of that mattered - I was doing this because I WANTED to.
So there. I want to do the run if I WANT to...not because I feel I have to. So let's see what the final decision is. I will say that I will continue my running b/c I know I am building strength and muscle and perhaps some lbs will go bye bye. And to a certain extent I really do enjoy it. I would be hellacious in a contest where we all walked on treadmills at a 4 mph pace and an incline of 6. I could walk ALL day and then some. Just not sure if I can run 6.2 miles. I think I can...and will keep you posted of my decision.
Food stuff lacking b/c last night was trivia (man did we suck!) and tonight was leftovers as the parts for the fridge just came in today, so it won't be fixed until tomorrow or Monday. Sigh. Can't wait to do my first shopping trip once the fridge is operating again! Looking forward to some fruits and veggies and all kinds of yummies!
Tuesday, August 28, 2012
A Fancy Schmancy Meal...and a TOUGH Run!
Back in late July, I was proud enough of making a yummy Melissa D'Arabian recipe, then posting to her wall about it and she commented (so I thought I was the coolest cat ever)...but I guess I never posted it or took any pics. Let's just say that it was good enough to make the cut again and was just as wonderful as it was last time! Just by serving the rib(s) over polenta and with a side salad, it was a restaurant quality meal and on the cheap!
Here is the full episode recipe from Food Network TV, and below are my "common folk" notes because I actually watched the episode and took notes instead of following her recipe online.
Country Style Pork Ribs
1 pound or so of country style pork ribs, bone in
Carrots
Celery
Onion
Vegetable Oil
Garlic
Tomato Paste (I used tomato soup b/c I was out)
1/4 cup of Apple Cider Vinegar
Chicken Stock
Red Pepper Flakes (I omitted)
Bay Leaves
Start by salting and peppering the ribs and sear them in a hot pan with olive oil. You will want a nice crust on them, so get the pan. Once they are browned, take them out and start to build a braising liquid by adding in some chopped celery, carrots and onions. You may need a touch more oil, and also add some chopped garlic and tomato paste (or tomato soup worked in a pinch tonight). Add in 1/4 cup of apple cider vinegar to deglaze the pan. Use some red pepper flakes if you want some heat; or a few bay leaves. Add the ribs back in and add chicken stock - just enough to cover halfway up the meat. Bring that to a simmer and then put the covered pan in the oven at 350 degrees. Cook for an hour with the lid on and 1/2 hour with the lid off.
Creamy Polenta
1 cup of milk
1 cup of half and half (I used almond milk tonight b/c we were out)
1/3 cup of coarse corn grits (polenta)
butter
parmesan cheese
Melissa says the ratio of cornmeal to liquid is 1 to 7 - but you start with 1 to 6 in a saucepan using 1 cup of milk, 1 cup of half and half and 1/3 cup of coarse corn grits. Add in some butter and salt. Whisk them and then spray a slow cooker with cooking spray. After 20 minutes or so, I then poured the polenta mixture in there and cooked it for a few hours on high. I cooked it about an hour and a half tonight and it was a good consistency. This way you don't have to "nurse" it but can stir it once every 30 minutes or so. Right before serving, add in some grated parmesan cheese, and if you want (and if your calorie content allows, you can add in a bit more half and half (to get to the 1-7 ratio) and butter). But with just the cheese, it's still tasty. Mine looks so messy - remember - I'm still learning!
So the meal was the good part of the day. The tough part was my run - my 10 K is this coming Monday and I know for a fact I am undertrained. But I was bound and determined to do 5 miles today so that at least I know I'm close. And I did - but it was not pretty. My knee was aching, my hips started hurting and just as I was nearing the finish line I started to get nauseous - a combination of speeding it up too much in the last 5 minutes along with not eating nearly enough throughout the day to fuel my body with energy.
So literally, I finished, hopped off the treadmill, and let's just say I had a quick "puke-a-rooskie" but then felt fine. I know gross - TMI. But hey...I'm hoping some runners out there might have some pointers for me so that is not how I cross the finish line on Monday! Definitely learned my lesson fueling up during the day. Timewise it was okay...not my goal, but close to it, and I really need to be sure I am setting realistic expectations for myself so that I am not disappointed. I did stretch out a lot, then took a nice hot bath with mineral spirits or whatever they are called - to help with aches and pains.
I'm trying to figure out my game plan for the next few days...don't want to over do it for sure, but also I want to keep on running. I'm thinking maybe 4 tomorrow, walking on Thursday, 6 on Friday and then walking on Saturday and Sunday so that I have fresh legs on Monday. Does anyone have any thoughts other than "you should have started training sooner than just two weeks ago!!!" It's just that the race is so close by and I drove the course today...relatively flat and it's one where you turn around at the halfway point and I like those better for some reason.
Thank goodness my awesome supportive husband has all the faith in the world in me that I CAN DO THIS! Now it just has to rub off on me :)
Alrighty - a few more chapters of my book "Pope Joan" and then off to bed. I planned on an earlier bedtime but I am just way too entrenched in my night owl ways!
Country Style Pork Ribs
1 pound or so of country style pork ribs, bone in
Carrots
Celery
Onion
Vegetable Oil
Garlic
Tomato Paste (I used tomato soup b/c I was out)
1/4 cup of Apple Cider Vinegar
Chicken Stock
Red Pepper Flakes (I omitted)
Bay Leaves
Start by salting and peppering the ribs and sear them in a hot pan with olive oil. You will want a nice crust on them, so get the pan. Once they are browned, take them out and start to build a braising liquid by adding in some chopped celery, carrots and onions. You may need a touch more oil, and also add some chopped garlic and tomato paste (or tomato soup worked in a pinch tonight). Add in 1/4 cup of apple cider vinegar to deglaze the pan. Use some red pepper flakes if you want some heat; or a few bay leaves. Add the ribs back in and add chicken stock - just enough to cover halfway up the meat. Bring that to a simmer and then put the covered pan in the oven at 350 degrees. Cook for an hour with the lid on and 1/2 hour with the lid off.
So the meal was the good part of the day. The tough part was my run - my 10 K is this coming Monday and I know for a fact I am undertrained. But I was bound and determined to do 5 miles today so that at least I know I'm close. And I did - but it was not pretty. My knee was aching, my hips started hurting and just as I was nearing the finish line I started to get nauseous - a combination of speeding it up too much in the last 5 minutes along with not eating nearly enough throughout the day to fuel my body with energy.
So literally, I finished, hopped off the treadmill, and let's just say I had a quick "puke-a-rooskie" but then felt fine. I know gross - TMI. But hey...I'm hoping some runners out there might have some pointers for me so that is not how I cross the finish line on Monday! Definitely learned my lesson fueling up during the day. Timewise it was okay...not my goal, but close to it, and I really need to be sure I am setting realistic expectations for myself so that I am not disappointed. I did stretch out a lot, then took a nice hot bath with mineral spirits or whatever they are called - to help with aches and pains.
I'm trying to figure out my game plan for the next few days...don't want to over do it for sure, but also I want to keep on running. I'm thinking maybe 4 tomorrow, walking on Thursday, 6 on Friday and then walking on Saturday and Sunday so that I have fresh legs on Monday. Does anyone have any thoughts other than "you should have started training sooner than just two weeks ago!!!" It's just that the race is so close by and I drove the course today...relatively flat and it's one where you turn around at the halfway point and I like those better for some reason.
Thank goodness my awesome supportive husband has all the faith in the world in me that I CAN DO THIS! Now it just has to rub off on me :)
Alrighty - a few more chapters of my book "Pope Joan" and then off to bed. I planned on an earlier bedtime but I am just way too entrenched in my night owl ways!
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