Saturday, September 20, 2008

Getting my running legs back!

I'm cleared to s l o w l y start back running. Flat, soft surfaces to begin -- so why not the beach at low tide. I did 4/1 and 3/2 walk to run intervals after a walking warm up, and ended with a walking cool down. It felt really good to move at a pace slightly faster than a turtle!

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Monday, September 15, 2008

Recipe Day: Parmesan Spinach Cakes

It took me a while to actually make them because I thought processing the spinach would be a pain. And it was -- it went fast, but little spinach bits get everywhere during the transfer and the cleanup. Still, these are very tasty little buggers. They remind me of Dr. Praegers spinach cakes only they are better (and more filling)!

12 ounces fresh spinach, processed in 3 batches so its finely chopped

1/2 C part skim ricotta

1/2 C finely shredded parm, plus some for garnish

2 eggs, beaten

1 clove garlic, minced

salt and pepper to taste (don't really need the salt if the parm is salty)

process spinach, add beaten eggs, ricotta, parm, garlic, salt and pepper. Mix well. Place in 8 small muffin cups, well-coated with cooking spray (I used 6 large muffin cups). Bake in pre-heated 400 degree oven for 20 minutes. Let stand 5 minutes. Sprinkle with resereved parm and serve warm.

Serving, 2 muffins (using 8 muffin cups): 140 cals, 8 g fat, 13 g protein, 2 g fiber.


Sunday, September 14, 2008


"When you're stuck sitting in a comfort zone, small problems become magnified. Get out of your comfort zone, touch the edge, and you come back with an appreciation for life."

- Barbara Warren, 1943-2008

Racing my first triathlon was *definitely* outside my comfort zone, and so has been treating myself like an actual athlete. I will continue to push myself to stay outside of the comfort zone, although what I really need to work on is getting to a place where treating myself like an athlete is the norm.

Not a whole lot to report this week. Work has taken over my life and I've been exhausted, but I got a lot of rest this weekend, some yoga, and I have a PLAN for this week. Plus a pre-packed gym bag, work clothes, and lunch. I've realized, if I'm not hyper-organized, the little stuff gets in the way of progress.

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Friday, September 12, 2008

Sister Challenge, Part Deux

Labor Day to Halloween - my goals:

- journal daily
- eat consciously
- make an attempt to eat dinner at the table
- exercise 3x/week
- more yoga

The first week I was -2, which made up for the short-term post-vacation flop/back to work gain. I ended up with 4/6 total points. Onward to more progress and crossing the double digit barrier!


Monday, September 08, 2008

Recipe of the Day: Sweet Potato and Red Pepper Pasta

Makes 4 servings, about 1 3/4 cups each

8 ounces whole-wheat angel hair pasta
2 tablespoons extra-virgin olive oil, divided
4 cloves garlic, minced
3 cups shredded, peeled sweet potato (about 1 medium)
1 large red bell pepper, thinly sliced
1 cup diced plum tomatoes
½ cup water
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh tarragon (I used cilantro)
1 tablespoon white-wine vinegar or lemon juice (I used 1/4 C white wine and a splash of apple cider vinegar)
¾ teaspoon salt
½ cup crumbled goat cheese
fresh ground black pepper to taste

1. Bring a large pot of water to a boil. Cook pasta until just tender, 4 to 5 minutes or according to package directions.2. Meanwhile, place 1 tablespoon oil and garlic in a large skillet. Cook over medium heat, stirring occasionally, until the garlic is sizzling and fragrant, 2 to 5 minutes. Add sweet potato, bell pepper, tomatoes and water and cook, stirring occasionally, until the bell pepper is tender-crisp, 5 to 7 minutes. Remove from the heat; cover and keep warm.3. Drain the pasta, reserving 1/2 cup of the cooking water. Return the pasta to the pot. Add the vegetable mixture, the remaining 1 tablespoon oil, parsley, tarragon, vinegar (or lemon juice), salt and cheese; toss to combine.

Per serving: 402 calories; 12 g fat (3 g sat, 6 g mono); 7 mg cholesterol; 62 g carbohydrate; 12 g protein; 9 g fiber; 546 mg sodium; 738 mg potassium. Nutrition bonus: Vitamin C (140% daily value), Vitamin A (120% dv), Potassium (21% dv), Iron (15% dv).


Monday, September 01, 2008

I'm back!

Vacation was wonderful, and I wish it could continue. I'm still gimpy and the achilles is affecting my running (none) and biking. But I'm practicing yoga, spinning and swimming, and working hard on weight loss. For the first phase on Sister Challenge, I lost 9 pounds -- my first significant weight loss in well over a year, probably closer to 18 months. The Tufts 10K next month is out, as we the Nantasket Seaside race this weekend, but I'm all about (1) healing and (2) getting lighter. And I *will* race again in 2009. The "tri" magnet is back on my car, too.

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