"Top results are reached only through pain. But eventually you like this pain. You'll find the more difficulties you have on the way, the more you will enjoy your success." Juha Vaatainen

Apple Oatmeal Cookies II (AKA “Muffin Cookies”)

Here is a cookie recipe from one of my favorite people in the world Kim B. Everybody loves these things. If you're not paying attention you'll end up eating a good 1/2dozen or more without even knowing it.

INGREDIENTS (Nutrition)
1/4 cup oil
¼ cup apple sauce
1/2 cup honey
1 egg
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

DIRECTIONS
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.

Shitake-Stuffed Sesame Potatoes

Asian flavors abound in these rich and satisfying stuffed potatoes. Although they make a terrific side dish with a terriyaki or hoisin-sauced entree, they also are substantial enough to be enjoyed as the main event of a meal.

Ingredients:

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

Directions:

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.

serves 4

I'm Back/Whole Wheat Gnocchi with Mushroom Sauce

Ok, so it's been a couple weeks since I posted. Had a nice relaxing week after the Flying Pig. Spent the following week out in Washington and Oregon. Didn't get as much running in out there as I had hoped to do, but had a great time. Spent a day in Seattle, went to Astoria Oregon (Goonies) and Long Beach Peninsula. My dad and I also did a couple day hikes one to Ape cave which was formed by St Helen's lava flows and we did a 12 miler to Tunnel Falls.

Pike Place Market

Tunnel Falls

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

INGREDIENTS:

16oz Whole wheat Gnocchi

2Tbs butter

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

DIRECTIONS:

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

Flying Pig Marathon (part 2)

It's now been just over 48 hours since I finished the Flying Pig. Still a little stiff in the quads and hamstrings but over all feeling really good. Sunday was a warm stormy morning. Lighting was flashing in the sky as thousands of people took to the streets of Cincinnati waiting for the race to begin. Our feet were squishing in our shoes before the gun even went off.

As the sun started to rise the rain tapered off a bit coming and going as the miles added up. It didn't take long before I realized I had lined up way to far back in the corral. I was weaving back and fourth across the the roads trying to gain ground for the first few miles. I was finally able to pass the 4 hour pacer around mile 8. Things were looking good. I felt great, I had conquered THE HILL with ease. Then suddenly it happened without notice. Both of my hamstrings cramped up. I stooped for a minute and tried to stretch them out several times but couldn't shake them. I kept on pushing but knew I wasn't going to be able to keep my sub 4 pace.

Somewhere around mile 16 the 4 hour pacer caught back up with me. I insisted on sticking with them as long as I could but eventually I could no longer see them. Somewhere around mile 21 or 22 the 4:15 group caught up with me and that's when my heart dropped. I really wanted to hit the goal of a sub 4. At this point I knew it wasn't going to happen so I went to a run walk routine.

In the end I finished with a time of 4:15:55. Despite the rain, cramps, 4 hours of sleep, and a hilly ass coarse I was still able to set a new PR by 38 minutes. Kim and Spen were awesome also, cheering me on at several different locations along the coarse. Can't wait to try again next year.

Flying Pig Marathon (part 1)

16 hours away from the start of the 2010 Cincinnati Flying Pig Marathon. I've had a calm excitement over me the past week or two. This race has been 3 years in the making for me, due to injury or lack of training.

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

There's only us. There's only this. Forget regret... or life is yours to miss. There's only now. There's only here. Give in to love or live in fear. No other path. No other way. No day but today. ~Rent

Leek and Bean Cassoulet with Biscuits

Well. I have 1 week left until the Flying Pig Marathon. Feels like my leg is healing up nicely. Did a 3 mile run last night and my pace was fastest it's been in a while. Best of all it was easy and pain free.

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

Lentil with Macaroni and Swiss Chard Soup

This flavorful and filling soup, chock-full of vegetables, lentils, and pasta, needs only some crusty bread to become a meal. And there's enough to enjoy another day.

Ingredients:

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

1/2 teaspoon(s) coarsely ground black pepper
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)

Directions:

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.

Stir in Swiss chard and macaroni; heat to boiling over medium-high heat. Reduce heat to medium; cook, uncovered, about 10 minutes or until macaroni is tender. Stir in basil. Serve with Parmesan if you like.

Blackend Tofu & Bean Sprout Sandwich

So I was wanting to try something new for lunch today and this is what I came up with. I'm not really sure about the measurements since I was just kinda tossing things in but it shouldn't be to hard to figure out.



Ingredients:



Extra Firm Tofu (pressed and sliced into 1/4 - 1/2 inch slices)

Olive oil

Garlic Salt

Cumin

Cheyenne Pepper

Black Pepper

Tomato slices

Lettuce

Alfalfa Bean Sprouts

Vegan Mayo

Toasted Bread.



Directions:



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.