The Finish Line!

In the busyness of the holiday season (and my own slothfulness), I haven't taken the time to post about how my RUN went. So now, for your reading pleasure...

There is a LOT of advice that is given to marathoners (and measly half-marathoners like me) about how to prepare for a long run. While methodology varies from runner to runner, some things are universal, particularly getting enough rest and eating a lot of carbs the few days before the race. I failed on both counts. 

You see, the problem was that Eric was on night shift the whole week (and night) before my run. Unfortunately, I still do NOT sleep well when Eric is gone. I almost always end up staying up a good hour later than I should, I wake up in the middle of the night, and then of course I wake up when he actually comes in at 5:30 or 6. I probably totaled 5 hours per night the whole week before the race.  

Likewise, I also found myself eating solo all week, and for some reason I wanted to use that opportunity to eat things Eric doesn't like. On any normal week, I have to seriously fight to pull myself away from the cereal and Wheat Thins. The one week I SHOULD have been eating those things, I was eating soup and chili (with beans) instead. Not my smartest move ever. 

So, as you can see, my pre-race prep was kind of a bust. But, no worries, because I still FINISHED and I RAN the whole stinkin' way. 

Of course I was crazy nervous and got up at 6 the morning of the race. I stretched and ate a pop tart and then made myself lay down for 20 more minutes. I got to the YMCA way earlier than I should have and waited around for forever.  After 12 weeks and over 225 miles of training, I was sooo ready to get this thing going! 

I started off super slow, but picked up my pace a bit around mile 5 (when the guy who finished first passed me on his way back already at mile 10!) and started passing people one by one. That was probably the most fun part. I would just choose a person and focus on passing them next. It's a pretty great feeling to pass someone and not look back. 

 I felt really good until about mile 11, when suddenly the HURT kicked in. I guess my legs decided they didn't like moving that much any more.To make matters worse, they RAN OUT OF WATER at the last water stop. That's right. NO WATER. My plan all through the race was to run like crazy no matter how much it hurt after the last water break, because I KNEW that water would give me the energy I needed to finish strong. But as I had my last few sips of water at mile 8.5, I was so parched that it took everything I had just to keep moving. Still, I never quit running. I was slow slow slow, and my muscles hurt more than I thought possible, but I kept at it. And I just kept thinking "how in the world do people run twice this far?!?" 

And, finally, parched and legs burning, I rounded the last corner to see my sweet husband smiling at me. He'd gotten up after 2 hours sleep just to come watch me finish. And it meant the world to me. :-) Of course, I wasn't physically able to tell him that until after I'd downed a bottle of water and some Gatorade... 

So that's one more thing I can check off my bucket list. I am officially a half-marathoner (I got my 13.1 sticker and everything). And I am still amazed at how many people showed up to run 13 miles. 13! I've worked really hard over the last couple of years to get to this point. But do you know that more than 1100 other people showed up to run that far? And with a time of 2:14:01 (that's an average of 10:13 per mile), I finished as number 800 and something. That tells me I have a LONG way to go!! But hopefully the next one will be that much easier.

 I've run a few (short) runs over the last two weeks and officially crossed the 750 mile mark for the year (yikes!). I've accomplished more fitness wise this year than I ever would have dreamed, and while it may not seem like much, it feels great to close out the year knowing I really challenged myself and finished strong. I can't wait to see what next year brings! 

2011 Stats

Fastest mile: 6:52 (okay, it was all downhill, but still!)

Fastest 2 mile: 15:34

Longest run: 13.5 miles

St. Leo 5K (March): 26:56

Ardmore 5K (October): 25:56

Mistletoe 1/2 Marathon (December): 2:14:01

And as of 12/18/11: 755 miles this year!

Desserts-In-Mugs

So I don't think it's a big secret that I love, and I mean LOVE sweet stuff. Especially pastries of any shape or size. Brownies, cake, cookies, scones, strudels, even pop tarts. I just can't get enough. Unfortunately, making brownies usually results in me eating a whole PAN of brownies. The same with cake, batches of cookies, etc. 


Therefore, these quick one-serving desserts made in the microwave in less than 3 minutes are a hands-down winner. 


Here's what I've tried so far (and you should too):


Two Minute Mug Brownie (from this website)
1/4 c. flour
1/4 c. packed brown sugar
2 Tbsp unsweetened cocoa powder
2 Tbsp. vegetable oil
2 Tbsp milk, coffee or water

In a heatproof mug, stir together dry ingredients until no lumps remain. Stir in oil and milk until you have a think paste. Microwave on high for a minute, checking it after 30 minutes. It should be springy on the sides and gooey in the middle.

60 Second Gooey Chocolate Mug Cake

• 1 egg
• 1/4 cup cocoa powder
• 1/2 cup powdered sugar
• 1 scoop ice cream

In a mug, whisk together the egg, cocoa, and powdered sugar until a batter forms. Zap the mug full of batter in your microwave for 60-90 seconds. Remove and top with ice cream. 

Coffee Mug Cake (from this website) - I actually halved this recipe and left out the eggs to cut calories. Still delicious!

1 Tbsp. butter

2 Tbsp. sugar

1/4 c. flour

1/8 tsp. baking powder

2 tsp. sour cream

1 egg (optional)

Crumb topping:

1 Tbsp. butter

2 Tbsp. flour

1 Tbsp. brown sugar

1 tsp. cinnamon

Mix together cake ingredients in a mug. Mix crumb topping together and sprinkle on top of cake. Cook in microwave for 1 minute. 

Happy snacking!

Sweet Getaways.

So this post is long long long overdue, but I saw these pictures and thought I would recount our little getaways from this summer.

One thing I really love about living in North Carolina is the fact that there is quite a bit to do within a drive-able radius. I mean, obviously the ideal situation would be to live just outside a large, cultural city on a mountain overlooking the beach (Barcelona? Monte Carlo?). But that probably will not happen anytime soon. So for now we can make due with driving a few hours to the beach or an hour to the mountains, an hour to Charlotte or 5 to D.C.

This summer, in lieu of a crazy vacation extravaganza like last year, we opted to go to Hilton Head Island, S.C. and stay a nice hotel on the beach, which, funny enough, we had never done before. Why did we always think paying $20 less to stay NOT on the beach was a good idea? Don't ask me. We won't make that mistake again!

The trip was basically awesome. We could lay in bed and see the ocean. We could walk downstairs, out by the pool, and then into the sand. We didn't have to search for hours for a parking space. The hotel actually gave us a $100 credit to eat on-site at their restaurants, which were great.

We rented bikes and rode along the beach to the main shopping area.

Eric went crazy on some crab legs.

It was the perfect relaxation trip after a long summer of work.

[Views from our room]

Labor Day weekend we trekked over to Blowing Rock, NC (which we visited again with my parents in October). The actual "Blowing Rock" was kind of a letdown. You pay $6 to see this [very small compared to the pictures] rock. Supposedly you can throw something off the rock and it will come back up to you boomerang-style. It didn't work for us. At least the view was pretty though!

The town of Blowing Rock (not to be confused with the actual rock) was REALLY cute, however. It has a lot of little shops and restaurants, pretty stone churches and buildings, and was just a fun place to explore. 

Not too bad for a day away, right? Hopefully we can find more [places and time] to explore soon!

...And it was awesome.

So I got brave Monday night and tried a recipe I found on Pinterest. Score! You should definitely try this. I will certainly be making it again soon!

Chicken and Spinach Pasta Bake

8 oz uncooked pasta (I used Vegetable Rotini)

1 T olive oil

1 c chopped onion

1 c. fresh spinach, chopped (or you can use frozen)

3 c cubed, cooked chicken breasts

1 (14 oz) can Italian-style diced tomatoes, drained

1 (8 oz) container Philadelphia Cooking Cream Italian flavored cream cheese

½ t salt, ½ t pepper

1½ c shredded mozzarella cheese

Prepare rigatoni according to pkg directions.  Spread oil on bottom of 11x17 in baking dish; add onion in a single layer.  Bake at 375 for 15 minutes or just until tender.  Transfer onion to large bowl, set aside.

Drain chopped spinach well, pressing between paper towels.  Stir in rigatoni, spinach, chicken, & next 4 ingredients into onion in bowl.  Spoon mixture into dish & sprinkle evenly with shredded mozzarella cheese.  Bake covered at 375 for 30 minutes; uncover and bake 15 more minutes or until bubbly. 

Then try to keep yourself from eating the whole pan... 

So Behind...

At first I kept thinking of things I needed to blog about, and I would say to myself, "I'll just sit down one weekend and blog about ALL of them." 


Now it's been so long I forgot what all of those things were. Is it pathetic that my brain can't even retain that information for a month or two now? 


My parents came to visit a few weeks ago. That was fun. We ate out a lot and went to Blowing Rock, which is a cute little town off the Blue Ridge Parkway on which one of my favorite little book series, the Mitford Series, is based. (Disclaimer: These aren't super-exciting books, just cute, relaxing books to pick up and put down when you have time. Don't rush out and buy them if you're not into that). I've actually gotten to see my family way more this year than in the previous two, so that's been nice. Now Thanksgiving and Christmas are just around the corner, and, since we will be going to Houston and Arkansas respectively, we should get to see EVERYONE! So mark your calendars, folks. :-) 


Fall finally hit in North Carolina. It was a few weeks later than expected, but it's definitely made it's presence known! I keep meaning to go take pictures... that hasn't happened either! I cracked down and turned the heater on last weekend. It had to get down to 35 before I would break, when I couldn't feel my toes with my socks on, I figured it was time. Still, I love cold, blustery days, getting out my winter coats, and looking at pretty, multi-colored leaves. It just makes me feel cozy inside. 


I guess I haven't really posted since my last 5K either. I ran it in 25:56, my fastest time yet (though I'm pretty sure I could have gone faster... I was just afraid if I pushed myself I might get a cramp or something). I didn't win anything in my division, but it was definitely better than I was expecting to do. 


I also am only 4 short weeks away from the half marathon... Which, after a very painful *12* mile run yesterday, I am a little more nervous about. But that's why I'm "training", right? Supposedly you're only supposed to run 10 miles before attempting the 13.1, but that seems ludicrous to me (and a sure-fire way to pass out around mile 11 if I'm not careful)! So I've decided to go at least the full distance before the big day, and with only 2 really long runs left (I'm SO not attempting it right after Thanksgiving!), I will just have to suck it up.


In other exciting news, Eric is halfway (well, now more than halfway) done with 3rd year! How crazy is that? He has a pretty easy month right now, doing outpatient work for the Internal Medicine department. That means he works at Hospice, the phlebotomy clinic, dialysis center, etc., and gets to come home at 5 every day, which I love! The next two months won't be so lovely, but at least he gets Christmas break in the middle, so I'm not complaining. 


Oh, and I got several comments about my yummy pumpkin muffin recipe that I posted on facebook. For those who didn't, here's a little recap with my own modifications added in.


[Link to original recipe and a pretty pumpkin cupcake picture (because I have no photos of my own creation).]



Pumpkin Oat Muffins
1 c. flour 
1 15-oz can pumpkin pie mix
3/4 t. baking soda
1/4 t. salt
1/2 t. cinnamon
1/2 t. nutmeg
3/4 c. brown sugar
1/4 c. canola oil
1 egg
1 T maple syrup
1 t. vanilla
1 c. oats


Strudel Oat Topping:
1/2 c. oats
2 T. butter
1/4 c. brown sugar


Preheat oven to 350. Mix all dry ingredients together. In another bowl, mix wet ingredients together, then pour in dry ingredients and mix well. Pour into muffin tins and top with Strudel. Bake 25-30 minutes or until cooked through. 




Simple enough, right? And delicious! I have been having them for breakfast all week. I am also planning on trying a new pasta recipe I found on Pinterest tomorrow. We will see how that goes! 


I guess that's enough catching up for now. Until next time... :-)

Jogging is very beneficial.  It's good for your legs and your feet.  It's also very good for the ground.  It makes it feel needed.  ~Charles Schulz, Peanuts


Fastest mile: 7:32 (7:11 on the treadmill!)
Fastest 2 mile: 15:34
Longest Run: 12.07 mi.
St. Leo 5K (March): 26:56
Ardmore 5K:  25:56
Mistletoe 1/2: December 3

To make again...

So I'm behind. Majorly. I keep thinking of things I want to post, but it just doesn't happen. Sleep or blog? Sleep wins. I tend to overbook myself during the fall and spring. There are so many things to do, and I want to do them ALL. Something has to fall to the wayside, and blogging it is. I'll catch up one day.


Quickly, though, I did want to post two yummy dishes I made from pillsbury.com recipes last week (though one is basically just a new take on grilled ham and cheese). Both of these are definitely getting put in the "To make again" file. So enjoy!



(Healthier?) Chicken Carbonara

6

oz uncooked fettuccine or spaghetti

4

slices bacon, cut into 1-inch pieces 

1

clove garlic, chopped

1

egg

3/4

cup milk

3/4

cup freshly grated Parmesan cheese (I just used the shredded Italian cheese from Harris Teeter)

1/4

teaspoon freshly ground black pepper

2

cups fresh baby spinach leaves

3/4

cup chopped plum (Roma) tomato (1 medium)

1/2

cup thinly sliced green onions (8 medium)

1

container (6 oz) Yoplait® Greek Fat Free plain yogurt

1-2  chicken breasts, cooked,

        seasoned to taste

               Cook and drain fettuccine as directed on package. In 10-inch skillet, cook bacon, adding garlic as bacon begins to crisp. Remove from skillet and set aside
In small bowl, slightly beat egg. Beat in milk, Parmesan cheese and pepper. Place cooked fettuccine in skillet. Add milk mixture, spinach, tomato and green onions. Cover; cook about 5 minutes over medium-high heat, stirring occasionally, until spinach is tender. 
         
Stir in yogurt; cook over low heat just until heated through.Add in chicken, bacon and garlic. Serve with garlic bread or toast.

Cuban Calzones (Don't ask me what's Cuban about them!)

       

    

Pillsbury® Grands!® frozen buttermilk or southern style biscuits (from 25-oz bag)

2

oz sliced pork (from deli)

2

oz sliced ham (from deli)

3     teaspoons honey mustard

2

tablespoons shredded Swiss cheese

1

egg, beaten

1/2

teaspoon dried minced onion

1Heat oven to 350°F. Spray cookie sheet with cooking spray.2Place biscuits on microwavable plate. Microwave uncovered on Medium (50%) 30 to 45 seconds, turning over halfway through microwave time. (Biscuits should still be cold for easier handling.) Press and stretch each biscuit into 6-inch round.3Spread honey mustard on each round to within 1/2 inch of edge. Arrange pork and ham slices over mustard mixture to within 1/2 inch of edge, folding if necessary. Sprinkle with cheese. Brush egg around edge of biscuit rounds. Fold dough over filling; press edges with fork to seal. Brush with egg; sprinkle with onion.4Bake 15 to 20 minutes or until golden brown.

It's Training Season.

So, barring any injuries between now and then, I am planning on running a half marathon on Dec. 3. There, it's official, no take-backs. Anyone who knows how much I've been running lately probably isn't super surprised by this, but it's a pretty big feat for me nonetheless.

You see, I was not a super athletic kid. I ran around a lot when I was really little, I played a couple of years of basketball in early junior high and... well, that was about it. I didn't have any regular activity in my life. I walked some in college but, after being married for a year and realizing that I had gained 10 pounds (maybe because I had an unreasonable obsession with baking that first Christmas?), I realized I really needed to do something more. So I started jogging a little too, and it just escalated from there.

Even though I don't always love running while I'm doing it, I love the fact that it makes me feel good, that it helps me clear my head, that I can finish out my day knowing that I accomplished something, and that I'm doing something that's good for my body. So here I am, almost 2 years from when I first started working out, finally to the point where I really consider myself a (still very slow) runner.  I will probably be bringing up the rear of this race, but I am pretty stoked that I think I'll be able to do it at all. After all, if I can do it, anyone can, right?

Anyway, I will try not to bore everyone too much with running stats, but I hope that between blogging a little bit about this and having my facebook page linked to my mapmyrun page (where I keep up with my miles), I can hopefully keep myself accountable enough that I will keep this up for the 10 weeks of "training" I have left (I even made myself a schedule out and everything). That means I will be running 4-5 days each week & 20-26 miles per week. Am I crazy? Maybe. But how awesome will it be to finish out 2011 doing something I never even THOUGHT about until a few months ago ? TOTALLY. :-) (not to mention I'll be able to get one of those cute 13.1 stickers to go on the back of my car!)

Fastest mile: 7:36
Fastest 2 mile: 16:39
Longest Run: 7.5 mi.
St. Leo 5K (March): 26:56
Ardmore 5K: October 8
Mistletoe 1/2: December 3

Pass the Mac n' Cheese

So I have been jonesing to try this "healthy" recipe for homemade mac and cheese for a couple of months now. In all honesty, I was a bit pessimistic about how it would turn out. After all, isn't a big chunk of lard-like butter what makes homemade mac and cheese so great? But the recipe has had me majorly intrigued, so I spent the last three weeks collecting ingredients (yes, I actually sprang for aged Gruyere and Pecorino Romano. I probably could have replaced it with a bag of Italian Mixed Cheese from Kraft, but where's the fun in that?) and finally took the plunge on Monday night. And I have to say... it was DeLiSh! Definitely a winner. Though next time, I probably won't spend $15 on cheese... 

• 
  
• "Light" Mac and Cheese from Cooking Light
• 3 cups cubed peeled butternut squash (about 1 [1-pound] squash)
• 1 1/4 cups fat-free, lower-sodium chicken broth
• 1 1/2 cups fat-free milk
• 2 garlic cloves
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons fat-free Greek yogurt
• 1 1/4 cups (5 ounces) shredded Gruyère cheese
• 1 cup (4 ounces) grated pecorino Romano cheese
• 1/4 cup (1 ounce) finely grated fresh Parmigiano-Reggiano cheese, divided
• 1 pound uncooked macaroni noodles
• Cooking spray
• 1 teaspoon olive oil
• 1/2 cup panko (I actually skipped on this, primarily because I'm not sure where my new Harris Teeter keeps it... anyone who does know, please feel free to share..)
• 2 tablespoons chopped fresh parsley

We also cooked some chicken in a skillet with some Mrs. Dash and tossed that in. And I wanted to throw in some diced tomato too, but we were fresh out... 

• 1. Preheat oven to 375°.
• 2. Combine squash, broth, milk, and garlic in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to medium, and simmer until squash is tender when pierced with a fork, about 25 minutes. Remove from heat.
• 3. Place the hot squash mixture in a blender. Add salt, pepper, and Greek yogurt. Remove the center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Place blended squash mixture in a bowl; stir in Gruyère, pecorino Romano, and 2 tablespoons Parmigiano-Reggiano. Stir until combined.
• 4. Cook pasta according to package directions, omitting salt and fat; drain well. Add pasta to squash mixture, and stir until combined. Spread mixture evenly into a 13 x 9-inch glass or ceramic baking dish coated with cooking spray.
• 5. Heat oil in a medium skillet over medium heat. Add panko, and cook for 2 minutes or until golden brown. Remove from heat; stir in remaining 2 tablespoons Parmigiano-Reggiano cheese. Sprinkle evenly over the hot pasta mixture. Lightly coat topping with cooking spray.
• 6. Bake at 375° for 25 minutes or until bubbly. Sprinkle with parsley, and serve immediately.