What I’m eating this week 7/27/14

I’M STILL HERE!!

For the past few weeks I haven’t done as much blogging as I’d like. The truth is I’ve just been exhausted because my marathon training has been ramping up. I’ve needed to spend more time stretching, recovering, and just sleeping. I feel like now that I’ve got a few weeks with LOOONNGG runs in that I’m starting to acclimate to the increasing mileage. So excuses aside here’s what I’m planning on making this week…

  •  Edamame quinoa salad w/ raspberry vinaigrette-this looks super easy and has lots of protein in it which I’m needing more of lately
  • Chopped edamame caprese salad-I figured this would be another way to utilize the edamame I’ve got, plus I have leftover cherry tomatoes from making a scallion and tomato quiche this weekend. 
  • Bourbon cherry smash-I wish this was a meal by itself (well it could be), but I actually made a variation of this after my PR setting 5K this weekend! Instead of bourbon I used some of GrandTen Distilling’s Fire Puncher Black Vodka. I’m not much for vodka, however this isn’t a sickly sweet flavored spirit and the spicy aftertaste is delicious. It reminds me of some aji chocolat my girlfriend brought me back from Ecuador last year. Anyways it went perfectly with the cocktail I highly recommend it.

I’m also making a surprise meal this Saturday for Kate’s return from Tanzania!! I just didn’t wanna post it here in case she see’s this first. (see you Saturday)

 

De-hydration Dayz

This has been my first summer running since during high school. I’ve always hated the heat and humidity and have zero positive memories of summer running. When I look back on early cross country workouts all I can recall is sweat in my eyes and heavy breath hanging in the air. This is why I absolutely LOVE running during the winter. I would rather freeze my ass off, have my facemask stick to my beard, and have icicles on my eyelashes than deal with summer. Last winter running through cold Boston mornings was an adventure but November Project kept me motivated to “just show up” and I didn’t miss a step.

This summer has been a little different for me though. I was actually just telling my friend John that I have come to enjoy the pouring sweat and burning sun that I’ve been running with for the past month or so. That feeling of being absolutely drenched in sweat makes me feel like I’ve really been pushing my body to the limit, and I’m uncharacteristically loving it. I don’t know if this means I’m getting old or something but at least I’m out there running. That being said I’m clearly a novice to high heat workouts as evident by my experience with my long run yesterday. Working in healthcare I’ve seen my fair share of dehydrated idiots but I never thought I would be dumb enough to be one of them. Yesterday I proved myself wrong again.

I worked 5am-2:30pm in the lab yesterday. This hindered my ability to hydrate throughout the day because theres no food or drink allowed in the lab…this meant when I started my run in the 85 degree heat that I was already dehydrated. I was a little worried but I brought along my new Fuel Belt to test out so I at least had 14oz of mobile water with me. WRONG again, I had brought the belt but left the bottles in the drying rack at home. Oh well it’s just 10 miles so I can stop halfway and guzzle a bit and I’ll still be fine because usually on 7 or 8 mile days I don’t have any water. WRONG again. I did stop at mile 5ish at Runner’s Alley, they have a water bubbler there and were nice enough to share with a fellow runner. [turns out I missed one of the founders of Altra by a few minutes too! I really wish I could have met them because I’ve fallen in love with my Torins and was wearing them that day] Anyways by mile 6 I was feeling it, my mouth felt dry, my form was breaking down, and my eyes felt heavy. I ditched my shirt while passing my car at the hospital and shuffled on. I ran pretty slow the rest of the way and finished feeling dead but glad that I stuck it out. I drank a Nalgene full of Nuun, ate a banana on the way home, and figured I’d be ok. WRONG

I got home and tried to eat dinner but my appetite was toast. I had cramps, headache, nausea. Clear signs of dehydration. I tried to sip some salty lemon water but that didn’t help. No matter how well I thought I was rehydrating I still felt horrible. The next four or five hours until I fell asleep were spent uncomfortably in bed contemplating what I’d leave Greta in my will. I woke up today feeling kind of hungover and drained.  From here on out I’m going to be smarter about pre-hydrating for long runs. What may not be a big deal on a 5 or 6 miler can catch up with you fast as the miles increase.  Luckily I didn’t need medical attention and was more miserable than ill. This Friday I won’t forget my Fuel Belt bottles before heading out and Thursday night I’ll be hydrating like it’s my job. Lesson learned.

 

Sore Legs, Purple Toes, and No Shirt

I feel like I haven’t actually blogged about running in a while. This is partly because I took a few weeks off to deal with some ankle soreness, and because my racing schedule has taken a lull. This doesn’t mean that I haven’t been running, in fact the past three weeks I’ve been running a LOT, more miles than I have since becoming a runner again. This is because I took the plunge and officially signed up for the Maine Marathon! I’ve paid so now I’m committed.

I was a little nervous about starting training because I’ve had a few overuse injuries and it seems like it’s just one bodily malfunction after the next. I knew I needed to follow a plan otherwise I would over do things too fast and get hurt again. I started out with a free marathon plan for beginners that I actually got from Runners World. The plan is very simple and doesn’t have real “workouts” per se, but it does give you what kind of milage to run with two rest days each week. I tweaked the plan a bit by changing one day to either cross training or track work just to give myself a little more variety and curb my tendency for injury. I like having my runs all planned out. It helps keep me motivated having some smaller run goals each week while keeping the 26.2 on the horizon.

What I’ve learned so far

The foam roller is your friend-I’ve never really gotten sore from running (other than injuries), but so far the increased mileage has actually given me some soreness in my quads and calves. It actually feels nice knowing that I’m pushing my muscles harder than they have been before. Foam rolling has helped me work out some kinks and we now have a love/hate relationship.

Purple toes-I’ve seen some gross runners feet but never had much of an issue losing toe nails or anything. Well this week I didn’t lose a toenail, but I did turn one purple! I’m thinking of it as a badge of honor that only fellow runners will understand. It doesn’t hurt too bad so as long as it isn’t interfering with running I’m going to embrace it.

Suns out guns out-I’m usually not the type of person to trounce around shirtless mostly because of my lack of self confidence. However this week it was so F%*KING hot! During one run I forgot my band aids and felt nipple chaf starting. Since I was wearing a white tank top and didn’t want to stain it with some nipple blood I just thought, screw it, and took the shirt off. I’ll admit it was very liberating. I didn’t care what I looked like and just enjoyed the extra breeze it gave my body. Not only did I overcome some of my self conscious nature, but it also helped cool me down a lot more than I thought it would. Now I think I’ve become one of those weird hairy guys who likes to run with no shirt.

I’m really excited to continue training and can’t wait to work on my next goal. If all goes well this October I’m planning on signing up to run the entire Vermont City Marathon come spring since I loved the half I ran this year. Until next time!

What I’m eating this week 7/7/14

Last summer when I was living in Boston we had no access to a grill at our apartment. So this summer since I do have grill access I am trying to take advantage of grilling as much as possible! The beginning of next this week looks to have good weather so I’m doing two more meals on the grill, and then an easy salad.

 

Grilled Stuffed Peppers

The stuffing for this recipe is actually just the Red Lentil Dahl that I’ve made before. So first I’m going to make up the Dahl and set aside. Then I’m going to brush four bell peppers with a little olive oil and grill each side until they get a nice char. Once they’ve cooled a bit I’m going to stuff them with the Dahl and place back on the grill just for a few minutes until everything melds together nicely.

I also had left over Dahl from the stuffing and decided to use it as dip for some tortilla chips left over from 4th of July…Oh my goodness was it good! I’m thinking of making  a layered dip now with the Dahl some yogurt and maybe a little cheese melted on top, to be continued….

 

Grilled Mushroom Caps with Tomato and Cheese

This meal is super easy (they usually get easier as the week goes on). I was inspired by this recipe; however I am going to do a whole tomato slice because I think it’ll stay together better, and I want to cook it directly on the grill surface. For this one I’m just going to take some portabella mushroom caps which I’ve brushed with a bit of olive oil and grill them until almost done directly on the grill. I’m then going to take a large tomato slice that I’ve dipped in olive oil, black pepper, crushed garlic, and red pepper flakes and put that on top of the mushroom cap. It all gets topped with a little mozzarella cheese and goes back on to the grill until cooked through and the cheese is melted.

 

Simple Kale Spinach Salad

By the end of the week I tend to get lazy so I’m planning on having a salad with lots of spinach and kale, chopped carrots, chopped tomato, and a little homemade lemon olive oil dressing.

 

All of these are pretty simple and should yield leftovers so I’ll get a couple meals out of each option.

 

Tomato Avocado Quiché

Today the weather was finally a little cooler so I was able to actually use the oven without melting. I had bought the ingredients for quiché about a week ago but wasn’t sure if I’d have the chance to make one.  I absolutely love quiché, and have ever since my dad had me making them for the cafe we used to own. I like that you can customize it depending on what ingredients you have on hand, and can use more or less egg/cheese/veggies depending on how healthy you want to be. I used what I had on hand for veggies and it of course came out awesome.Processed with VSCOcam

Ingredients:

  • 5 Eggs
  • 1/2 cup almond milk
  • 1/2 pint cherry tomatoes
  • 1 ripe avocado
  • 1/3-1/2 block cheese
  • 1 package crescent roll dough
  • 1/2 teaspoon each
  • cumin, chili powder, garlic powder

 

Method:Processed with VSCOcam

  • Spread crescent dough into lightly greased pie plate and pre-bake 10min at 375∘F
  • Slice tomatoes in half and dice the avocado, set aside
  • Beat the eggs and almond milk together in a large bowl
  • stir spices into the egg mixture
  • Shred desired cheese (I usually use muenster cheddar jack)
  • Once crust comes out of the oven pour the egg mixture into the dish
  • Evenly distribute tomatoes, avocado, and cheese into the dish
  • Bake at between 375∘F-400∘F depending on your oven, you will know it’s done when the outside has puffed up and browned slightly