January 3-7, 2012 - Puerto Vallarta with Mallory- we're turning this trip into a detox, yoga retreat. Plan is to drink a ton of WATER, eat tons of meat, veggies and fruit and sweat in the SUN- I'll be bringing my goggles and running shoes as well. Travel bumps along the way- but a much needed rest. Felt good to stretch on the beach and swim in the ocean.
Sunday January 29, 2012 -1/2 Marathon distance- F3??? Miami??? Not registered for either yet, but goal is to get a race in. Silly sprained ankle will be fine. I hope. Looks like a no go. Bummed it didn't work out.
April 3-8, 2012- The Cycling House, Tucson, AZ - http://www.thecyclinghouse.com/ My first camp experience. My spring dates from work don't match VQ camp dates. Should still be fun.
Saturday May 5, 2012- Wildflower 1/2 Ironman- REGISTERED! Need to work out the details of flight, stay, another day off :/ etc...
http://www.tricalifornia.com/index.cfm/WildFlower2012-main.htm
May 20, 2012 Gran Fondo- not signed up yet- had a blast last year so giving it another shot (tough ride!)
May 26-29, 2012- Veronica's Coeur d Alene training weekend. Flight booked, hotel booked. Need to figure out how to rent a bike. Goal of the weekend is to preview the course
May 27, 2012 CdA 1/2 Marathon- might as well get a race in!
Sunday June 24, 2012 BAM! Can't wait. Flight booked, hotel booked, Bike Transport booked. YEEHAW!! http://ironmancda.com/
July 15, 2012- 70.3 Ironman Racine? probably a terrible idea- not registered but we'll see http://ironmanracine.com/
August 11, 2012- Dairyland Dare! http://www.dairylanddare.com/
August 19, 2012- 70.3IM Steelhead? http://ironmansteelhead.com/
Sunday, September 9, 2012- IM Wisconsin. Yeah- I signed up again. IMCdA is my A race and this is supposed to be my "fun" race- we'll see what my body does on this day. Would love to be able to start and finish this race, smiling the whole time, enjoying every bit of it. http://ironmanwisconsin.com/
PHEW!
Saturday, December 31, 2011
Lox and Eggs
Inspired by breakfast at Eleven City Dinner with Henry, made this tasty breakfast. Again, cheated the portions.
-2 eggs, with yolks
-About 1/2 cup of fresh smoked salmon, cut into chunks
- 1/2 cup spinach
- 1/4 cup of Almond Milk
- Salt to taste
-TBSP olive oil.
Basically hit up a small frying pan with oil. Mix all ingredients in a small bowl. Fry in pan, could have been scrambled, but did it more omlette style, hold the cheese, flipping once a little brown and cooked. The rice crackers were instead of toast, and only had 3- adjustment from usual love of toast and butter and jam with my egg breakfasts.
-2 eggs, with yolks
-About 1/2 cup of fresh smoked salmon, cut into chunks
- 1/2 cup spinach
- 1/4 cup of Almond Milk
- Salt to taste
-TBSP olive oil.
Basically hit up a small frying pan with oil. Mix all ingredients in a small bowl. Fry in pan, could have been scrambled, but did it more omlette style, hold the cheese, flipping once a little brown and cooked. The rice crackers were instead of toast, and only had 3- adjustment from usual love of toast and butter and jam with my egg breakfasts.
Salsa!
So only Day 3 of new eating and already starving and bored with food options. I've been cheating on the portions, because they really aren't enough- hungry all the time, and a VO2 and SE workout hungry blows. Still adjusting, and I know it's going to lead to more muscle, less fat, more energy. (That's the plan)
Lunch was more chicken, but topped with a chunky salsa / guac- plan says only 1/4 avacado, but used about 1/3
- 1 tomato
- 1/2 red onion- I prefer the taste to white
- 1/3 avocado
- 1 TBSP lemon
- Salt to Taste
- 1/4 cup cilantro
(I didn't have any jalapeno- but also good to add)
I started chunky chopping and decided to try it in the blender- not as good- gotta fine chop this one yourself.
But the whole amount on a chicken breast and it was good amount of lunch. I will probably be hungry again in 30 min- but working through the cravings!
Lunch was more chicken, but topped with a chunky salsa / guac- plan says only 1/4 avacado, but used about 1/3
- 1 tomato
- 1/2 red onion- I prefer the taste to white
- 1/3 avocado
- 1 TBSP lemon
- Salt to Taste
- 1/4 cup cilantro
(I didn't have any jalapeno- but also good to add)
I started chunky chopping and decided to try it in the blender- not as good- gotta fine chop this one yourself.
But the whole amount on a chicken breast and it was good amount of lunch. I will probably be hungry again in 30 min- but working through the cravings!
Thursday, December 29, 2011
Chicago Marathon 2011
Not as fun. Could have been I was still sour from Ironman or that I was missing some of my friends. Or that Jenn didn't race with me because she's preggers (super excited for the future Team Familia member) but this Marathon I forgot to pack my heart. It was for sure missing. I had caught a cold and remember wiping Vic's vapor rub all over my neck and chest instead of sunscreen.
I couldn't shake that this was supposed to be a fun victory dance after racing IMMoo- yeah it wasn't. It wasn't a PR and while I started off at race pace, as usual, I lost steam. Couldn't get it together, and ended the day with my grumpy pants - I should have gotten over it, it was perfect weather and the DNation team was as awesome as ever. Kris said no marathons before IMCdA so I need to listen. Entry to Big Sur 2012 for sale!
I couldn't shake that this was supposed to be a fun victory dance after racing IMMoo- yeah it wasn't. It wasn't a PR and while I started off at race pace, as usual, I lost steam. Couldn't get it together, and ended the day with my grumpy pants - I should have gotten over it, it was perfect weather and the DNation team was as awesome as ever. Kris said no marathons before IMCdA so I need to listen. Entry to Big Sur 2012 for sale!
Chicken with Kale and Quinoa Lentil Pilaf
adapted from Bon Appetit- January 2012 issue
I should have added more chicken, and read my plan more carefully about the portions. My plan includes only 1/2 a cup of "List D" - the lentils and quinoa. I also mixed up the lentils and grains and then scooped a cup so that I could save the rest for a different meal.The Quinoa was also a brown rice mix- not just quinoa.
The recipe actually calls for Freekeh- which whole foods did not have. They suggested a wheat barley- but I'm supposed to be careful with wheat- so stayed away.
I also did not make the vinaigrette and bought Cindy's Kitchen Lemon and Shallot Vinaigrette instead- which was pretty tasty. Anyhoo, here is the recipe from the magazine :)
Viaigrette
2 Tbsp cumin seeds
1/2 cup sherry vinegar
2 small garlic cloves, minced
1/2 cup extra virgin olive oil
2 Tbsp finely chopped Hunza raisins
2 tsp whole grain mustard
2 tsp fresh lemon juice
Kosher salt
Pilaf and Chicken
4 Tbsp (or more) olive oil, divided (actually didn't need this much- 2-3 was fine)
1 1/2 lb skinless, boneless chicken breasts, cut into 1/2" thick cutlets- (only used about 1lb)
Kosher salt
1 Tbsp unsalted butter (I used substitute and didn't really use this much- found it was too much for the Kale and had to get some of it off with a paper towel)
1 garlic clove, smashed ( I used two, I like garlic)
1 lb Kale, large center ribs and stems removed, torn into pieces (probably only used about 1/2- I like the Kale fresh and didn't want to make more than I would eat tonight- when I eat the leftovers I'll sautee some fresh Kale)
1 cup cooked freekeh (used the Quinoa / whole grain blend)
1 cup cooked Lentils
(I cooked the two separately and then combined them in one pan, only scooped up a cup in the last part of the recipe- but it should have been only 1/2 a cup. I will use the mix in dishes for the rest of the week- watching the portions)
Vinaigrette
Stir cumin in a small dray skillet over medium heat until toasted, about 2 minutes. Remove from heat; add vinegar and garlic. Let stand for 30 seconds. Transfer to a blender; add oil and next 3 ingredients. Puree. Season with salt.
Pilaf and Chicken
-Heat 2 Tbsp oil in a large heavy nonstick skillet over medium heat. Season chicken with salt. Working in 2 batches and adding 1 Tbsp oil between batches, cook chicken in single layers until browned on both sides and just cooked through, 2-3 minutes per side. Transfer to a plate and tent with foil to keep warm (I skipped the foil and it dried out a bit :/)
Remove pan from heat; add 1/4 cup water. Stir, scraping up browned bits. Whisk in 1/4 cup vinaigrette. Scrape sauce into a bow.
Melt butter with 1 Tbsp oil (way too much) in same skillet over medium low heat. Add garlic and cook until just beginning to brown, 1-2 minutes. Discard garlic (I kept it) Working in 3 batches, and adding more oil as needed, add kale to skillet and toss until wilted 1-2 minutes per batch. Transfer to a large bow. Season lightly with salt. Cover to keep warm
Add freekeh and lentils to same skillet (I dished out a cup of lentil/ quinoa mix- the way this is written it would end up being 1 cup grain and 1 cup lentils- which is probably too much), stir until warm, 2-3 minutes.
Spoon pilaf onto plates. Top with chicken. Whisk juices from plate with chicken into sauce. drizzle over chicken and pilaf. Top with kale.
Calories 550 Fat 29 G Carbs 28g (this is for full portions of course)
I should have added more chicken, and read my plan more carefully about the portions. My plan includes only 1/2 a cup of "List D" - the lentils and quinoa. I also mixed up the lentils and grains and then scooped a cup so that I could save the rest for a different meal.The Quinoa was also a brown rice mix- not just quinoa.
The recipe actually calls for Freekeh- which whole foods did not have. They suggested a wheat barley- but I'm supposed to be careful with wheat- so stayed away.
I also did not make the vinaigrette and bought Cindy's Kitchen Lemon and Shallot Vinaigrette instead- which was pretty tasty. Anyhoo, here is the recipe from the magazine :)
Viaigrette
2 Tbsp cumin seeds
1/2 cup sherry vinegar
2 small garlic cloves, minced
1/2 cup extra virgin olive oil
2 Tbsp finely chopped Hunza raisins
2 tsp whole grain mustard
2 tsp fresh lemon juice
Kosher salt
Pilaf and Chicken
4 Tbsp (or more) olive oil, divided (actually didn't need this much- 2-3 was fine)
1 1/2 lb skinless, boneless chicken breasts, cut into 1/2" thick cutlets- (only used about 1lb)
Kosher salt
1 Tbsp unsalted butter (I used substitute and didn't really use this much- found it was too much for the Kale and had to get some of it off with a paper towel)
1 garlic clove, smashed ( I used two, I like garlic)
1 lb Kale, large center ribs and stems removed, torn into pieces (probably only used about 1/2- I like the Kale fresh and didn't want to make more than I would eat tonight- when I eat the leftovers I'll sautee some fresh Kale)
1 cup cooked freekeh (used the Quinoa / whole grain blend)
1 cup cooked Lentils
(I cooked the two separately and then combined them in one pan, only scooped up a cup in the last part of the recipe- but it should have been only 1/2 a cup. I will use the mix in dishes for the rest of the week- watching the portions)
Vinaigrette
Stir cumin in a small dray skillet over medium heat until toasted, about 2 minutes. Remove from heat; add vinegar and garlic. Let stand for 30 seconds. Transfer to a blender; add oil and next 3 ingredients. Puree. Season with salt.
Pilaf and Chicken
-Heat 2 Tbsp oil in a large heavy nonstick skillet over medium heat. Season chicken with salt. Working in 2 batches and adding 1 Tbsp oil between batches, cook chicken in single layers until browned on both sides and just cooked through, 2-3 minutes per side. Transfer to a plate and tent with foil to keep warm (I skipped the foil and it dried out a bit :/)
Remove pan from heat; add 1/4 cup water. Stir, scraping up browned bits. Whisk in 1/4 cup vinaigrette. Scrape sauce into a bow.
Melt butter with 1 Tbsp oil (way too much) in same skillet over medium low heat. Add garlic and cook until just beginning to brown, 1-2 minutes. Discard garlic (I kept it) Working in 3 batches, and adding more oil as needed, add kale to skillet and toss until wilted 1-2 minutes per batch. Transfer to a large bow. Season lightly with salt. Cover to keep warm
Add freekeh and lentils to same skillet (I dished out a cup of lentil/ quinoa mix- the way this is written it would end up being 1 cup grain and 1 cup lentils- which is probably too much), stir until warm, 2-3 minutes.
Spoon pilaf onto plates. Top with chicken. Whisk juices from plate with chicken into sauce. drizzle over chicken and pilaf. Top with kale.
Calories 550 Fat 29 G Carbs 28g (this is for full portions of course)
more pre-Melissa- not terrible, but better
This was a summer salad I put together. Had the right idea, but should have left the blue cheese out. NO DAIRY. At all. It's for the best. Pretty tasty salad!
Salad included-
-Baby Spinach
- Garbanzo Beans
- Crumbled Blue Cheese- mistake!
- Smoked Salmon
- Glazed Nut mix
- Tomatoes
- Bacon Bits
- Honey Mustard Dressing
This actually would be Melissa approved.
-8oz smoked chicken sausage with portabella mushrooms
-Quinoa with brown rice pilaf
- Sauteed Spinach.
Nothing fancy- basically sauteed sausage with garlic and onion, made the grain and spinach and mixed everything together. I used too much olive oil this time, note to self, ease up next time or move sausage to a paper towel before mixing in with grain.
-Baby Spinach
- Garbanzo Beans
- Crumbled Blue Cheese- mistake!
- Smoked Salmon
- Glazed Nut mix
- Tomatoes
- Bacon Bits
- Honey Mustard Dressing
This actually would be Melissa approved.
-8oz smoked chicken sausage with portabella mushrooms
-Quinoa with brown rice pilaf
- Sauteed Spinach.
Nothing fancy- basically sauteed sausage with garlic and onion, made the grain and spinach and mixed everything together. I used too much olive oil this time, note to self, ease up next time or move sausage to a paper towel before mixing in with grain.
Pre-Melissa
I'm titling this "Pre-Melissa" because in the first few meetings with meeting with Melissa, from physiolife. http://www.physiolifestudios.com/
I've already learned a ton of info and I'm hopeful. I've said I could never diet, but going to give this an actual shot. If it means feeling better it's worth a shot. So including these dishes, but again, these are all pre-Melissa. Not all that terrible, but for sure have some adjustments to make!
Carbo- whoa.
Buca di Bippity Boppity Boop.
Tray of Pumpkin Ravioli, Chicken Penne Artichoke, Green Beans and Mashed Potatoes. Yup. Did I eat this all on one sitting? Almost. Yikes. Delicious? Absolutely. No more starchy carbs- Unless it's gluten free according to Melissa. Sigh. Ok, again going to give it an honest shot. That's going to be trickiest, trying to say good bye to gluten. I won't say that I won't cheat every once and a while. But my days of starch starch starch have to end. She noted patterns in my glucose / sugar levels and tied it to my energy levels and my thyroid. My constant hunger- before, during, and after workouts was not because I was not eating enough, but really because of what I was eating. So again, trying different foods/habits in hopes that the constant hunger subsides and that the energy levels go up. I need to remember that if I am hungry, that it's my body burning fat. "Belly fat" more specifically- the target area and focus for the next four weeks.
Adjusting the smoothies- Bye Bye Soy
One of the first things that Melissa pulled was soy. She noted that it has probably been interfering with my synthroid for my hypothyroidism- which levels were super high last time, hence the constant desire for a nap.
So yup, no more Soy milk either- only Almond, Rice or Coconut.
So while I will still be doing the smoothies, I threw away the soy powder to replace with a different protein powder. I have also been visiting the yummy juice bar peeled. Yes, it's expensive, but they have delicious ingredients and have dairy free milk options like Almond Milk and Coconut Milk. They also have Hemp powder available.
http://getpeeled.com/?page_id=62
I've already learned a ton of info and I'm hopeful. I've said I could never diet, but going to give this an actual shot. If it means feeling better it's worth a shot. So including these dishes, but again, these are all pre-Melissa. Not all that terrible, but for sure have some adjustments to make!
Carbo- whoa.
Buca di Bippity Boppity Boop.
Tray of Pumpkin Ravioli, Chicken Penne Artichoke, Green Beans and Mashed Potatoes. Yup. Did I eat this all on one sitting? Almost. Yikes. Delicious? Absolutely. No more starchy carbs- Unless it's gluten free according to Melissa. Sigh. Ok, again going to give it an honest shot. That's going to be trickiest, trying to say good bye to gluten. I won't say that I won't cheat every once and a while. But my days of starch starch starch have to end. She noted patterns in my glucose / sugar levels and tied it to my energy levels and my thyroid. My constant hunger- before, during, and after workouts was not because I was not eating enough, but really because of what I was eating. So again, trying different foods/habits in hopes that the constant hunger subsides and that the energy levels go up. I need to remember that if I am hungry, that it's my body burning fat. "Belly fat" more specifically- the target area and focus for the next four weeks.Adjusting the smoothies- Bye Bye Soy
One of the first things that Melissa pulled was soy. She noted that it has probably been interfering with my synthroid for my hypothyroidism- which levels were super high last time, hence the constant desire for a nap.So yup, no more Soy milk either- only Almond, Rice or Coconut.
So while I will still be doing the smoothies, I threw away the soy powder to replace with a different protein powder. I have also been visiting the yummy juice bar peeled. Yes, it's expensive, but they have delicious ingredients and have dairy free milk options like Almond Milk and Coconut Milk. They also have Hemp powder available.
http://getpeeled.com/?page_id=62
Ironman Wisconsin 9/11/2011
Over 3 months later and the DNF still stings. While I didn't get pulled from the water, I came in at 2 hours 22min 20 sec. 2 min and 20 sec is a long time. It's a 100+ yards. While it was way better than the MOWS, wasn't enough.
I've learned a bunch in the last 3 months, have gained strength on the bike, and shaved time in the pool. Still have a long way to go but Lynn reminded me that I need to believe it for myself. Believe it now, yesterday. Wipe out doubt. Now.
I've learned a bunch in the last 3 months, have gained strength on the bike, and shaved time in the pool. Still have a long way to go but Lynn reminded me that I need to believe it for myself. Believe it now, yesterday. Wipe out doubt. Now.
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