Good evening folks! Let's play highlights/lowlights, shall we? Alrighty:
Highlights:
1. Today, I officially joined double digits land by successfully finishing a 10 miler. I was supposed to complete this training walk on Friday but snow and ice got in the way. I spent much of today putting it off until I was forced to face the fact that if I didn't leave, it would be dark before I was done. I will say that while I finished the 10 in a decent time (2 hrs, 13 mins, 36 sec; ~4.5mph pace), I was not happy with my pacing. I started off slower (as per usual, my first 2 miles are always the slowest), then majorly sped up and ended up burning out around mile 8.5. I pushed through and finished though and for that, I am super proud of myself!
This was also the first time I brought something to eat along for the middle of my walk. I brought a box of raisins and ate some around miles 7, 8, and 9. I choked on one in the middle there...raisins might not have been the best idea but they were effective.
2. It was a beautiful day! Mid-40's and sunny! I started out wearing gloves but they came off within the first 1/2 mile. I really couldn't have asked for better weather at the end of February!
Lowlights:
1. While it was a beautiful day, there was a major sustained wind! This led to two things: 1) I got blown off the trail (literally) and into the mud more times that I care to recall; and 2) an unexpected resistance workout. My arms, shoulders, and neck are aching and it is not because of yesterday's real resistance workout! (Maybe this should actually be a highlight as, hey, two birds, one stone!)
2. Also, the beautiful day led to a lot of snow melt which meant a very muddy, wet, and puddle-y walking trail! My feet were soaked within the first half mile and are not feeling too fantastic right now. I'm guessing a few blisters will be showing up by morning as I can feel them but can't see them yet.
I like the highlights the best, so let's just focus on those for the rest of the night! Have a great rest of your Sunday!
Sunday, February 26, 2012
Good Eats & Challenge/Training Updates
Sunday again? My, how fast a week goes! Last week I posted that I was embarking on my Eat for Fuel Challenge. So, to update as it has been a full week, I have been working very hard and am making better choices but I haven't been hitting 100%. I ate much better this week. I have been choosing veggies and fruit over chips but I have been over in calories every day of the past week except yesterday. I did lose a pound last week though so I'm not worried about being over in calories. I have been so hungry and I am trying to listen to my body over trying to hit a number goal. It obviously worked last week, so I think I am on the right track! The Challenge continues!
As far as my half training, I have been backing off training a bit the last 2-3 weeks. I needed a mental and physical break in the beginning and then work got in the way. This past week, I was scheduled for a 10-mile walk and it ended up snowing 5-6" the night before so the sidewalks were too icy. Never-the-less, I plan to get my 10 miles in today! I will say that breaking the double digit barrier is a little daunting. Here's hoping everything goes well! I am fueling up with baked oatmeal this morning (recipe below).
As mentioned before, my camera is officially dead, so no photos of the good eats below. I actually attempted to take pictures with my ol' trusty point and shoot but, well, they were not good. My bday is in less than a month and since this is a big one and I never buy myself anything (never go out to eat or the movies, no extras...) I am planning to give myself a pretty good gift this year. I need a new camera. However, I want a Garmin watch for training and a Fitbit. Decisions, decisions! Suggestions on a new camera are welcome! Also, if you have a Garmin watch of any sort or a Fitbit, I'd love to hear about these products! I know I can't swing all three so a decision must be made soon!
Now for the good eats. Every now and then I want oatmeal. Before Celiac, I ate oatmeal almost every morning (the microwave/instant kind). While gluten-free instant varieties are available, they are way out of my regular price range. I typically do not have the time on a work morning to make stove-top oatmeal so baked oatmeal is a perfect compromise. I make it on the weekend and have it all week!
I have also been experimenting with an alternative to a potato pancake. My parents make the best potato pancakes but I tend to not want all the carbs and calories associated with potatoes. Plus, I hate how long potatoes take to shred and cook. Too much work. I have been working with spaghetti squash as a substitute for potatoes and I guess the third time is a charm since my spaghetti squash pancakes last night tasted just like my parent's potato pancakes - oniony and crispy. Delicious!
Baked Oatmeal
Based off of this recipe
Makes 4 servings or 6 small side dish servings
1 cup gluten-free steel cut oats (I use Bob's Red Mill)
1 cup milk (any variety will work - almond, soy, cow's)
1 cup water
40 g gluten free pancake mix (or one serving, I use Bob's Red Mill again)
Cinnamon to taste
Fresh fruit of your choice (I prefer blueberries or a chopped apple)
Combine all ingredients in a mixing bowl and pour into a 1/2 casserole dish (I like my glass pyrex for this). Bake at 350F for 45 minutes, or until the oatmeal is soft. The top may be wet but that is okay. Allow to cool for 10 minutes before cutting and serving. Top with brown sugar or agave syrup.
As far as my half training, I have been backing off training a bit the last 2-3 weeks. I needed a mental and physical break in the beginning and then work got in the way. This past week, I was scheduled for a 10-mile walk and it ended up snowing 5-6" the night before so the sidewalks were too icy. Never-the-less, I plan to get my 10 miles in today! I will say that breaking the double digit barrier is a little daunting. Here's hoping everything goes well! I am fueling up with baked oatmeal this morning (recipe below).
As mentioned before, my camera is officially dead, so no photos of the good eats below. I actually attempted to take pictures with my ol' trusty point and shoot but, well, they were not good. My bday is in less than a month and since this is a big one and I never buy myself anything (never go out to eat or the movies, no extras...) I am planning to give myself a pretty good gift this year. I need a new camera. However, I want a Garmin watch for training and a Fitbit. Decisions, decisions! Suggestions on a new camera are welcome! Also, if you have a Garmin watch of any sort or a Fitbit, I'd love to hear about these products! I know I can't swing all three so a decision must be made soon!
Now for the good eats. Every now and then I want oatmeal. Before Celiac, I ate oatmeal almost every morning (the microwave/instant kind). While gluten-free instant varieties are available, they are way out of my regular price range. I typically do not have the time on a work morning to make stove-top oatmeal so baked oatmeal is a perfect compromise. I make it on the weekend and have it all week!
I have also been experimenting with an alternative to a potato pancake. My parents make the best potato pancakes but I tend to not want all the carbs and calories associated with potatoes. Plus, I hate how long potatoes take to shred and cook. Too much work. I have been working with spaghetti squash as a substitute for potatoes and I guess the third time is a charm since my spaghetti squash pancakes last night tasted just like my parent's potato pancakes - oniony and crispy. Delicious!
Baked Oatmeal
Based off of this recipe
Makes 4 servings or 6 small side dish servings
1 cup gluten-free steel cut oats (I use Bob's Red Mill)
1 cup milk (any variety will work - almond, soy, cow's)
1 cup water
40 g gluten free pancake mix (or one serving, I use Bob's Red Mill again)
Cinnamon to taste
Fresh fruit of your choice (I prefer blueberries or a chopped apple)
Combine all ingredients in a mixing bowl and pour into a 1/2 casserole dish (I like my glass pyrex for this). Bake at 350F for 45 minutes, or until the oatmeal is soft. The top may be wet but that is okay. Allow to cool for 10 minutes before cutting and serving. Top with brown sugar or agave syrup.
Spaghetti Squash Pancakes
Makes 2 servings
1/2 of cooked and shredded spaghetti squash*
15 g flour (I used garbanzo bean flour)
1/3 of a medium onion, grated
Salt and Pepper to taste
Preheat a skillet on medium high on the stove top. Mix all ingredients together and shape into pancakes. Spray the skillet with a small amount of olive oil. Cook the pancakes until golden brown on both sides. Eat up! I like these with ketchup but I know my mom will be shaking her head and saying that butter + salt is best!
*There is a variety of ways to cook spaghetti squash however I find the microwave to be most efficient. Cut the squash in half and scoop out the seeds. Wrap the cut-side of the squash in a wet paper towel and place cut-side down on a microwavable plate. Microwave for 15 minutes (or until the entire squash is soft). Allow to cool to be able to handle and then use a fork to pull out the shreds of the squash. You can also bake the squash in the oven (without the paper towel).
Sunday, February 19, 2012
Eat for Fuel Challenge
Ah, Sunday. I love you! I have been going, going, going nonstop for a couple weeks and plan to take much of the day off. I had a very hard time getting out of bed this morning and am having a hard time getting myself motivated to do much of anything lately. I took a bit of a mental and physical break from my HM training this week as I was feeling like I was coming down with something and was just overall exhausted.
I was paging through my food journal this morning and realized that, while I my weight has been heading in the right direction (down!), I have not been hitting my calorie goals as often as I like and the foods I have been eating are not optimal. I think this is why I have been so sluggish lately (on top of having just too much to do and too little time to sleep!). The way I have been eating is just not going to cut it for the long term. I haven't been too far off, but I can feel myself slipping here and there and I need to refocus myself before I let go of all control.
Since my 30th bday is officially one month (31 days) away, and my main goal is to go into my 30's as healthy as possible, I've decided to challenge myself to focus on eating foods that will healthfully fuel my body for both my everyday life and my HM training. So, here's the plan:
I was paging through my food journal this morning and realized that, while I my weight has been heading in the right direction (down!), I have not been hitting my calorie goals as often as I like and the foods I have been eating are not optimal. I think this is why I have been so sluggish lately (on top of having just too much to do and too little time to sleep!). The way I have been eating is just not going to cut it for the long term. I haven't been too far off, but I can feel myself slipping here and there and I need to refocus myself before I let go of all control.
Since my 30th bday is officially one month (31 days) away, and my main goal is to go into my 30's as healthy as possible, I've decided to challenge myself to focus on eating foods that will healthfully fuel my body for both my everyday life and my HM training. So, here's the plan:
31-Day Eat for Fuel Challenge
The plan is to spend the next 31 days eating 90% from the list below and in combinations that will properly fuel my body (fats + proteins + carbs + fruits/veggies). 10% of my daily calories and food intake can come from foods off the list (like coffee!). I hope to meet my calorie goals (not over or under) 6 out of 7 days a week. I will also be planning all of my food the night before with some flexibility built in for those times when cravings hit.
Fuel Foods:
All fruits
All veggies
Beans
Eggs
Peanut Butter (no sugar added)
Fish
Chicken or Turkey
Lentils
Quinoa
Nuts/Seeds
Nuts/Seeds
Oatmeal/Oats
Brown Rice
Chia and Flax
Olive Oil
Vinegar
Salsa
Spices
Yogurt
Milk
Agave
Tea
(note - I'm probably forgetting some foods and may add to this list)
Anyone up for doing this challenge with me? I think this will be a great way to enter my 30's and am excited to be back on track. Challenges always motivate me!
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