Switch Up

September 28, 2010 at 9:38 am | Posted in Uncategorized | 2 Comments
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Training Calls For: 5 miles

Miles Run So Far: 319.2 (holy cow)

Days Left: 19 (eeeeeeek!)

This day is less than halfway underway and already, I’m switchin’ it up, flip-flopping things left and right.

I woke up this morning and was pretty proud of myself for getting out of bed with the first alarm (not the second, third or fifth — curses to the inventor of the snooze button!).  If you have a spouse, the alarm clock conundrum is even worse.  You lay there and think, “well, I’ll get up when his alarm goes off.”  Then you lay there and wonder if you really know what time he’s waking up.  What if it’s later than you planned?  What if it messes up your schedule?  Is this wager worth it?  Then you decide you don’t really care and fall back asleep, hoping for the best.

In this case, I beat my demons and got my bum out of bed.  My running clothes were all laid out, all I had to do was chow down on my pre-run snack, dress and hit the door.

Except that it was raining.  Not just a little, but a bonafide downpour.  I know, I know.  All the “experts” *cough cough Hal Higdon cough cough* say you need to follow your training runs no matter the weather because who knows what the climate will be come race day.  I agree with this.  It’s not like on the day of the rain, I can convince my friends the race organizers to hold off 15,000 people from running because I’m not really a fan of puddles.

But, this morning at 5:30, it was dark, too. *scared childish face*

That’s my story and I’m stickin’ to it.  I’m going to run those 5 miles tonight.  Chances are it will still be raining, but at least it won’t be pitch black.

Since I suddenly had an extra hour on my hands, I crawled back in bed for half of it and used the other half to make dinner for tonight: lasagna.  I figured I was just trading the hour of running for the hour of lasagna baking and it will all even out and I will still be late in the end.

Switching up running for cooking though, lead to a lackluster breakfast:

Plain ol’ cereal.  Kashi Go Lean Crunch, but still.  Boooooring.  After making a whole pan of lasagna, I had a hard time thinking about dirtying up even more dishes for a stellar breakfast.

Sometimes I like to think if every other meal is something good, the ones in between can be boring.  Last night’s dinner was spectacular, so this morning’s breakfast can be straight from a box.

Spaghetti squash!  If you haven’t tried spaghetti squash, we need to talk.  It’s probably the easiest meal I put together.  15 minutes, start to finish.  For this dish, I used the following:

🙂 one 3 pound spaghetti squash (enough for me, La Samuel and leftovers)

🙂 one ripe tomato, chopped

🙂 one onion, chopped

🙂 one pepper (color of your choice — I had orange on hand)

🙂 one tsp. minced garlic

🙂 Feta cheese

Salt, pepper and EVOO.

It’s as simple as this: stab the squash.  Seriously, poke air holes in it (four or five) and stick it in the microwave.  I think I nuked this one for about 8 minutes total.  It should be soft to the touch.  While the squash is getting squishy, saute the onion, pepper and garlic in a pan with a little EVOO.  Pull now-squished squash out of microwave (probably using hot pads) and cut lengthwise.  Scrape out seeds, discard.  Using fork, pull the squash flesh away from the skin.  It will come apart in strands, hence the brilliant name: SPAGHETTI SQUASH.

Toss in big bowl with onion, pepper and garlic, top with tomato and sprinkle with Feta.   Season with salt and pepper.  Pat yourself on the back for a delicious, healthy meal prepared in the blink of an eye.

🙂  When you make a good meal in a short amount of time, it’s like a Monopoly game pass: “You made great meal and still had time for yourself — proceed to breakfast!”

Even if breakfast is boring. 😉

Have a great day, wherever you are, whatever you’re doing — whether it’s raining or not!


Day 2 Almost Thru

March 2, 2010 at 9:18 pm | Posted in Uncategorized | Leave a comment
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Let’s cut to the chase and get down to the eats for the day.  How did I do?  Did I stick to my guns and ask myself “Does it have a mama?” or “does it grow in the ground?” in picking my food?

Let’s see.

Lunch was a repeat of last night’s dinner…what can I say?  That salmon was just so good.  I find salmon is one of those meals that’s pretty tough to screw up.  Even the most basic level (a little EVOO and lemon juice and broil for a few minutes) and you’re good to go!  I had the other half of the rice from last night, too.  So, 1 for has a mama and 1 for grows in the ground.

I know, the paper plate really makes for exquisite presentation.  That filet o’ fish is packing some serious omega 3 fatty acids — just what your body needs.  Oh, and you’re welcome, co-workers who are down wind from the microwave.

I also filled my belly with two clemetines (these things are tiny — think golf ball-sized citrus) and blueberries.  I got my fix with some yummy trail mix (almonds, walnuts and dried cranberries).  Delicious, filling and all within my parameters.

Of course, 4 o’clock is yogurt time.  Same as yesterday, so no use in posting a pic of the same yogurt in the same container.

Now dinner was AWESOME.  We picked up a spaghetti squash on our last grocery trip.  Never tried a spaghetti squash?  You should!  Don’t let something unfamiliar deter you from experiencing it! You have YouTube and the interwebs on your side — and in a pinch, a tweet might even garner some advice on unidentified foreign squash-jects.  🙂  The easiest use for spaghetti squash is just as you would use normal spaghetti — throw on some pasta sauce or marinara and chow down.  Here are some health benefits of squash.

My go-to spaghetti squash recipe:

🙂 One spaghetti squash, poked for air holes.  Microwave for 8-10 minutes until soft.

🙂 One medium onion, chopped.

🙂 2 cloves garlic, chopped.

🙂 1-1 1/2 cups of chopped tomato (for me, it was 3 Romas)

🙂 EVOO (once around the skillet)

🙂 Italian seasoning

🙂 Feta cheese (everything is bettahhhh with feta)

Nuke the squash.  While it’s in progress, saute onion and garlic in EVOO.  Sprinkle with Italian seasoning.  Cook until transluscent.  Add tomatoes for a couple of minutes, just long enough to warm and soften.  Take squash, cut in half length-wise and remove seeds.  Scrape squash flesh (it will break apart and begin to look stringy) into bowl.  Add onion/garlic/tomato.  Toss through.  Plate and sprinkle with feta.

This recipe takes maybe 10 minutes.  15 tops.  Healthy eating DOES NOT require gobs of time.

Oh, and I had a glass of wine (obviously, it’s in the picture) but since that’s exempted, no harm done.

I’d say I survived day 2…now just 27 days to go.  Off to bust out the bread maker (it was my mom’s back in the early ’90s and I’m sure it hasn’t been used since NKOTB’s last stateside tour) because my store-bought bread does NOT make the cut and I’m having a craving for toast.  I’d never make it on the Atkins diet!

I’ll let you know how things baked up….wish me luck. 🙂

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