|1 ||x-train |
|2 ||x-train |
|3 ||x-train |
|4 ||x-train |
|6 ||x-train |
|7 ||x-train |
|8 ||x-train |
|9||4||7||rest||15||Heart Mini ||50|
|8||3||6 ||rest||15 ||Flying Pig ? ||57|
|9||5||8||rest||50's for yo Momma ||0 ||57|
|4||3||2||rest||rest||Burning River 100 ||109|
Monday, December 27, 2010
- 2 tablespoons vegetable oil
- 2 onions, chopped
- 1 green bell pepper, seeded and chopped
- 1 red bell pepper, seeded and chopped
- 1 yellow bell pepper, seeded and chopped
- 2 cloves garlic, crushed
- 3/4 cup uncooked quinoa
- 2 cups vegetable broth or stock
- 1 tablespoon tomato puree
- 3 tomatoes - peeled, seeded and chopped
- Italian seasoning or Summer Savory with Basil to taste
- Heat the oil in a large skillet over medium-high heat. Add the onions and red, green and yellow peppers; cook and stir for about 5 minutes. Add the garlic, and cook for about 2 more minutes. Stir in the quinoa, vegetable stock, and tomato puree.
- Return to a boil, then cover and simmer over low heat for 20 minutes, or until quinoa grains are soft. Stir in the diced tomatoes and season with Italian seasoning. Cook until heated through, then serve.
Saturday, December 25, 2010
Thursday, December 16, 2010
I've decided to start a 100 mile training schedule next week. The next registration bump up is at the end of May. Pending on how things are going come then I might register. I will have 32 weeks till race day. It should be possible. Here is a link to the training plan I will be using. It's a very basic lowest suggested mileage plan. I may alter it a little as I go.
Tuesday, October 26, 2010
Monday, September 27, 2010
Wednesday, September 15, 2010
Saturday, September 11, 2010
Calm down Chris......Look on the bright side. You still have 6 weeks. The weather is getting better. I can get out there and log my short runs without the fear that I might spontaneously combust in the heat. Gonna log 20+ miles tomorrow morning with Spencer pacing me towards the end. I have plenty of time.
Ok so maybe my finishing time won't be as good as I had hoped it would be, but I know I'll at least finish which is all I'm really worried about. I just want to get out there and meet some new people, get myself introduced into the world of ultra trail racing, and most of all just have a great time.
Tuesday, August 24, 2010
2 medium zucchini (about a 1lb 1/2) cut length wise down the center and then into 1/4 slices.
1Tbs olive oil, plus more for roasting zucchini
Salt and black pepper
12oz of lasagna noodles
2lbs firm tofu, drained and mashed
1 8oz package of shredded mozzarella cheese
1 8oz package of shredded Parmesan cheese
1 1/2 tsp dried basil
1/2tsp dried oregano
2 cups chopped white mushrooms
1 (10 oz) bag frozen chopped spinach, thawed and squeezed dry
4 cups marinara sauce **see note at bottom of post**
1) Preheat the oven to 425F. Lightly oil a baking sheet and arrange the zucchini slices on it in a single layer. Drizzle the zucchini with a little oil and season with salt and pepper to taste. Roast the zucchini until tender about 10 minutes. Set aside to cool. Reduce the oven temperature to 350F
2) Place the noodles in a 9x13 inch baking dish and pour on enough boiling salted water to cover. Set aside
3) In a large bowl, combine the tofu, mozzarella and 3/4 of the Parmesan cheese. Mash well to combine. Add the basil, oregano, 1tsp of salt, and 1/2tsp pepper. Mix well to combine. Taste and adjust the seasonings, adding a pinch more salt if necessary.
4) In a large skillet, heat the oil over medium heat. Add the mushrooms and cook until they release their liquid, 3 - 4 minutes. Add the spinach and season with salt to taste. Cook until liquid is absorbed set aside
5) Drain and blot noodles. Spread a layer of the marinara sauce in bottom of 9x13 baking dish. Place 4 noodles on top of sauce, slightly overlapping. Spread 1 1/4 cup tofu mixture over noodles in thin layer. Spread a layer of the zucchini slices on top of the noodles and top with half the spinach mushroom mixture.
6) Repeat layering with the sauce, noodles, tofu mixture, zucchini slices, and spinach mixture, ending with sauce topped with remaining Parmesan cheese.
7) Cover with foil and bake 45 min.
You can use the premade store bought sauce be here is a great way to make your own
2Tbs olive oil
1 medium yellow onion, finely chopped
3 garlic cloves, minced
2 Tbs dried marjoram
1tsp dried basil
2 (28 oz) cans crushed tomatoes
3/4 tsp salt
1/4tsp black pepper
1) In a large saucepan, heat the oil over medium heat. Add the onion, cover, and cook until soft, about 8 minutes. Add the garlic and cook for 30 seconds. Stir in marjoram and basil and cook about 2 minutes. Stir in tomatoes and sugar and bring to a boil.
2) Reduce the heat to low, season with salt and pepper, and simmer until thickened, stirring occasionally, about 30 minutes.
Makes about 7 cups. Store additional sauce in fridge for a few days or freezer for 3 - 4 weeks
Saturday, August 21, 2010
I've also been struggling with the whole eating "healthy" thing lately. I'll be doing really well for about a week then I loose focus for about 3-4 days eating meat, junk food, and other garbage I don't need. I'm wanting to take the next step up from vegetarian to vegan but have to get refocused on the basics before I proceed or I'll end up back where I started.
My question for you today is what do you do to prevent burn out or how do you get rid of that feeling?
Monday, July 12, 2010
4 portobello mushroom caps
1/4 cup balsamic vinegar
2 tablespoons olive oil
1 teaspoon dried basil
1 teaspoon dried oregano
1 tablespoon minced garlic
salt and pepper to taste
4 (1 ounce) slices provolone cheese
baby spinach leaves
Place the mushroom caps, smooth side up, in a shallow dish. In a small bowl, whisk together vinegar, oil, basil, oregano, garlic, salt, and pepper. Pour over the mushrooms. Let stand at room temperature for 15 minutes or so, turning twice.
Preheat grill for medium-high heat.
Brush grate with oil. Place mushrooms on the grill, reserving marinade for basting. Grill for 5 to 8 minutes on each side, or until tender. Brush with marinade frequently. Top with cheese during the last 2 minutes of grilling.
Top with tomato and spinach
Tuesday, July 6, 2010
1 Medium Potato, cut into 1/2 inch cubes (1cup)
2 Medium Carrots, chopped
12 Taco shells
1Tbs olive oil
1/2 cup chopped onion
1 clove garlic, minced
1 small zucchini, cut into thin bite sized strips
1 cup cut fresh corn or frozen whole kernel corn
1Tbs chili powder
1/2 tsp salt
1/8 tsp black pepper
8oz firm tofu cut into 1/2 inch cubes
1 cup shredded cheddar and/or Monterey Jack cheese
2 Tomatoes chopped
1. In a covered medium saucepan cook the potato and carrots in a small amount of boiling water for 7-8 minutes or until tender; drain and set aside. If desired, heat taco shells according to package
2. Meanwhile, in a large skillet heat oil over medium-high heat. Add onion and garlic; cook and stir for 2 minutes. Add zucchini and corn; cook and stir for 3 minutes. Add chili powder, salt, and pepper; cook and stir for 1 minute more. Gently stir in the potato mixture and tofu; heat through.
3. To serve, fill the shells with vegetable mixture. Top with tomato, taco sauce and cheese
Sunday, July 4, 2010
Friday, July 2, 2010
Preheat oven 400degrees.
Drain and rinse one can of chickpeas and coat with 2tbs of olive oil. Place beans in a large baking dish and sprinkle with salt. Roast for 20 minutes or until golden brown. Eat at room temp.
Monday, June 21, 2010
Tuesday, June 8, 2010
1/4 cup oil
¼ cup apple sauce
1/2 cup honey
1 teaspoon vanilla extract
3/4 cup stone ground whole wheat flour
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1 1/2 cups quick-cooking oats
2 small apples, cored and chopped
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
In a large bowl, cream together the margarine, honey, egg and vanilla until smooth. Combine the whole wheat flour, baking soda and cinnamon; stir into the creamed mixture. Mix in oats and apple. Drop by teaspoonfuls onto the prepared cookie sheets.
Bake for 15-20 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Tuesday, June 1, 2010
4 large baking potatoes, well scrubbed
1Tbs peanut oil
8oz fresh shitake mushrooms
stems removed and caps chopped
1Tbs tamari or other soy sauce
4oz soft silken tofu, drained and mashed
salt and pepper
1. Preheat the oven to 400 degrees F. Prick the potatoes with a fork and bake until soft, about 1 hour. Remove from oven.
2. Heat the peanut oil in a large skillet over medium heat. Add the mushrooms and cook, stirring, until the mushrooms are tender and the liquid evaporates, about 5 minutes. Stir in the tamari and set aside
3. When the potatoes are cool enough to handle, cut in half lengthwise and, leaving the shells intact, carefully scoop out the flesh into a large bowl. Add the tofu, sesame oil, and salt and pepper to taste and mash until well combined. Add the mushroom mixture and mix well. Spoon the stuffing into the potato shells and arrange in a lightly oiled baking pan. Bake until hot, 15 to 20 minutes. serve hot.
Saturday, May 22, 2010
Pike Place Market
I was planing on doing my first ultra on November 6th. It's a 30 mile road race and I turn 30 the following day. The more I've thought about it though I would prefer my first ultra to be a trail race so I'm doing a 50k on October 24. Can't wait to see how my body responds to the training for this. I will also be doing my annual State to State Half in September and a few 5 and 10k's along the way. Guess I had better start hitting the pavement on a regular basis again here soon.
Ok, now it's time for the good stuff.....Food
16oz Whole wheat Gnocchi
2Tbs Extra Virgin olive oil
12oz fresh mushrooms, stemmed, sliced (Porcini, Portobello, and,or Shitake)
1/2 cup diced shallots
1 3/4 cups chicken stock
1Tbs chopped fresh sage
1/3 cup grated Parmesan cheese
Bring water to a boil in a 4qrt pot add gnocchi and cook for 3-4 minutes or until gnocchi float to the top. Drain in colander. Cook butter and olive oil in heavy large skillet over medium heat until butter begins to brown, about 2 minutes. Add mushrooms and shallots and saute until golden brown, about 10 minutes. Add stock and sage; simmer until liquid is slightly reduced, about 8 minutes. Season to taste with salt and pepper. Add hot gnocchi to sauce in skillet and toss to coat. Serve with cheese sprinkled on top
Tuesday, May 4, 2010
Saturday, May 1, 2010
The 5k and 10k was this morning. The women's first place finisher (Shari Klarfeld) collapsed 3 times, just feet in front of the finish line. The second place woman (Amy Schoenfeld), helped her up and made sure she crossed the line before her. (Awesome sportsmanship)
Looks like we will be running in the wind and rain tomorrow. Maybe even a few thunderstorms with 1-2 inches of rain expected. Figure if I was able to run through the snowiest February on record in the middle of blizzard like conditions this should be a walk in the park.
I've got the gear laid out and ready to go for the morning. Bib is pinned on. Timing chip is attached to my shoes. Camelbak is filled and stocked with a few other goodies. Body Glide and Nipple guards are waiting on the sink.
"Racing teaches us to challenge ourselves. It teaches us to push beyond where we thought we could go. It helps us to find out what we are made of. This is what we do. This is what it's all about." -PattiSue Plumer, U.S. Olympian
Friday, April 30, 2010
Saturday, April 24, 2010
After I cleaned up from my run, flipped through the pages of Veganomicon and decided to try this recipe. Perfect post run dinner. Took a while to make it but it filled me up.
TIME: 1 hour 20 minutes
FOR THE STEW:
2 Yukon gold potatoes, cut into 1/2-inch dice
3 cups vegetable broth
3 tablespoons cornstarch
2 tablespoons olive oil
2 leeks, washed well and sliced thinly (about 2 cups)
1 small onion, cut into medium-sized dice
1 1/2 cups carrots, peeled and cut into 1/2-inch dice
2 cloves garlic, minced1 heaping tablespoon chopped fresh thyme, plus extra for garnish
Several pinches of freshly ground black pepper
1/2 teaspoon salt (more or less depending on how salty your broth is, so taste first)
3/4 cup frozen peas
1 (15 ounce) can navy beans, drained and rinsed
FOR THE BISCUITS:
3/4 cup plain soy milk
1 teaspoon apple cider vinegar
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup nonhydrogenated vegan shortening
Preheat the oven to 425 degrees F.
TO COOK THE POTATOES:Place the potatoes in a small pot, and cover with water. Cover, and bring to a boil. Once boiling, let cook for about 10 minutes, until the potatoes are just tender enough to be pierced with a fork. Drain immediately so that they do not overcook.
While they are boiling, you can prep the rest of the veggies and start preparing the biscuits.
NOW, PREPARE EVERYTHING FOR THE BISCUITS:You're not going to make them yet, but it's good to have everything ready when it comes time to top the stew. Add the vinegar to the soy milk in a measuring cup, and set aside to curdle. Mix the flour, baking powder and salt in a medium-sized mixing bowl.
TO PREPARE THE STEW: Mix the cornstarch into the vegetable broth until dissolved; set aside.
Preheat an oven-safe skillet, preferably cast iron, over medium heat. Saute in the oil the leeks, onions and carrots until very soft and just beginning to brown, about 10 minutes. Keep the heat moderate so that they don't burn.
Add the garlic, thyme, freshly ground black pepper and salt, and cook for 1 more minute.
Add the cooked potatoes and frozen peas, then pour in the vegetable stock mixture. Raise the heat just a bit; it will take a few minutes but the liquid will start simmering. Once it does, lower the heat again. Let it simmer for about 7 minutes, stirring occasionally, but no longer than that. If you need more time for the biscuits, then turn off the heat under the stew.
TO PREPARE THE BISCUITS:Add the shortening to the flour in small slivers, and work it into the dough with a fork or with your fingers until large crumbs form. You don't want to cream it in; there should be clumps. Drizzle in the soy milk, and mix with a fork until everything is moistened (some dry parts are OK).
Wash and dry your hands, then lightly flour them and get them dirty again. Gently knead the dough about 10 times right in the bowl, just so that it is holding together and not very sticky. If it seems sticky, as in sticking to your fingers, then gently work in a little more flour. Set that aside.
Check on your stew. The stew should be simmering and slightly thickened. Mix in the beans.
Now, let's add the biscuits. Pull off chunks of dough that are about slightly larger than golf balls. Gently roll them into balls, and flatten a bit; they do not have to be perfectly round. Add them to the top of the stew, placed an inch or so apart.
Transfer the whole megillah to the preheated oven. If you are worried about spillover, place it on a rimmed baking sheet. (We've never had that problem, though.) Bake for about 15 minutes. The biscuits should be just slightly browned and firm to the touch.
TO SERVE:Remove from the oven, and use a large serving spoon to place some of the stew and a biscuit in each shallow, individual bowl. Sprinkle with a little fresh, chopped thyme. Serve at last! Especially yummy when you break up your biscuit and mix it in a bit with your stew.
Makes 6 servings
Monday, April 19, 2010
1 tablespoon(s) olive oil
2 medium carrots, cut into 1/4-inch dice
1 medium onion, chopped
2 clove(s) garlic, crushed with garlic press
1 can(s) (14 1/2 ounces) whole tomatoes in puree
1 can(s) (14 1/2 ounces) vegetable broth
3/4 cup(s) lentils, rinsed
1/2 teaspoon(s) salt
1/4 teaspoon(s) dried thyme
1 bunch(es) (about 1 pound) Swiss chard, trimmed and coarsely chopped
3/4 cup(s) (about 3 1/2 ounces) elbow macaroni
1 cup(s) fresh basil leaves, chopped
Grated Parmesan cheese, (optional)
In nonstick 5- to 6-quart Dutch oven, heat oil over medium heat until hot. Add carrots, onion, and garlic, and cook 10 minutes or until vegetables are tender and golden, stirring occasionally. Add tomatoes with their puree, broth, lentils, salt, pepper, thyme, and 6 cups water; heat to boiling, stirring to break up tomatoes with side of spoon. Reduce heat to low; cover and simmer 20 minutes or until lentils are almost tender.
Saturday, April 17, 2010
Extra Firm Tofu (pressed and sliced into 1/4 - 1/2 inch slices)
Alfalfa Bean Sprouts
Dip tofu in olive oil then coat with spice mixture. Fry in some olive oil on high heat until blackened on both sides. Top with lettuce, tomato, bean sprouts and mayo.
Sunday, April 11, 2010
I'm also a little disappointed that my friend Ben will not be running with me in the race, but he has been very busy with work and hasn't had the time to train. Maybe later this year we will be able to hook up for a race.
Thursday, April 8, 2010
Sunday, April 4, 2010
1 tsp olive oil
1 lb. of Extra Firm Tofu, cut in approx 1 in wide and 1/2 in thick slices
1 lb. of String Beans, snapped
4 cloves of garlic, minced (or to taste)
1 package of buckwheat soba noodles
In a frying pan, put your olive oil and tofu. Brown your tofu. Whilst your tofu is browning, put on a pot of boiling water. When it boils, throw in your string beans and noodles for 5 minutes (how convenient, they both take 5 minutes!). When done, strain, rinse with cold water and set aside.
When your tofu is brown, take it out of the pan and set it aside. Put in your garlic and brown for a minute. Then throw in your string beans and noodles and stir fry for a few minutes. Add back the tofu and coat everything with a nice glaze of teriyaki sauce. Cook until it all thickens slightly, about 2 minutes.
Saturday, March 27, 2010
1 tablespoon(s) olive oil
2 medium carrots, cut into 1/4-inch-thick slices
1 medium butternut squash, peeled and cut into 1-inch cubes
1 medium onion, chopped
1 can(s) (15- to 19-ounce) garbanzo beans, rinsed and drained
1 can(s) (14 1/2-ounce) stewed tomatoes
1/2 cup(s) pitted prunes, chopped
1/2 teaspoon(s) ground cinnamon
1/2 teaspoon(s) salt
1/8 teaspoon(s) crushed red pepper, more to taste
1 cup(s) couscous
1 cup(s) vegetable or chicken broth
2 tablespoon(s) chopped fresh cilantro or parsley
In nonstick 12-inch skillet, heat olive oil over medium-high heat. Add carrots, squash, and onion and cook until golden, about 10 minutes.
Stir in garbanzo beans, stewed tomatoes, prunes, cinnamon, salt, crushed red pepper, and 1 1/2 cups water; heat to boiling. Reduce heat to low; cover and simmer 30 minutes or until all vegetables are tender.
Meanwhile, prepare couscous as label directs but use vegetable broth in place of the water called for on label.
Stir cilantro into stew. Spoon stew over couscous to serve.
3 cups vegetable or chick broth
2 cups uncooked couscous
½ cup raisins or currants
¼ teaspoon pepper
1/8 teaspoon ground red pepper
1 small tomato, chopped (½ cup)
1 can chick peas, drained, rinsed
1/3 cup crumbled feta cheese
1. Heat broth to boiling in 3-qt saucepan. Stir in remaining ingredients except cheese; remove from heat.
2. Cover and let stand about 5 min or until liquid is absorbed; stir gently. Sprinkle each serving with cheese
This is also good served at room temp or chilled.
Friday, March 26, 2010
Monday, March 22, 2010
For the Mix:
1 1/2 Cups whole wheat flour
1tsp baking powder
2 1/4 cups raw sugar
1 1/4 cups cocoa
4tsp instant coffee powder
1 1/2 cups chopped hazelnuts
1 15 oz can black beans, rinsed and filled with new water
1 tsp vanilla
1 cup of water (eyeball it by filling up half the empty can)
Combine dry ingredients in large mixing bowl.
drain a can of black beans and rinse thoroughly until the water runs clear. Return the black beans to the can and fill with water. Puree the beans and water. Add the puree to the dry mix along with the vanilla and extra cup of water. Stir to combine
Pour the batter into a greased 9x13 pan. Bake for 30-40 minutes, rotating the pan around halfway through. When brownies are finished they should be firm in the center and the edges will slightly puffy and starting to pull away from the sides.. It's important not to over bake in the oven because they will keep baking once you take them out
Let brownies cool completely then use a 2x2 inch cookie cutter to cut into 24 squares