Thursday, May 02, 2013
1 lb of lean ground pork
1/4-1/2 cup of finely diced onions
clove of pressed garlic
spices (from 1/2 teaspoon to 1.5 teaspoons depending on your preference)
freshly ground black pepper
fennel seeds (which I left out)
Rolled the mix into meatball sized portions (1-2 inch sphere-like orbs), flattened them out in a hot cast iron skillet and cooked them until they are no longer pink inside.
Sunday, February 03, 2013
And so this morning in my early morning haze as I rummage around trying to find every last thing I would need for the day what should I find? My aero water bottle, completely assembled with every tiny part in place. What makes this most amazing is that I did not put this together. Joe did. Months ago after my last triathlon. :-)
I am so lucky to have a husband that does not "let" me do triathlons , he does not "tolerate" my sport, he wholeheartedly supports it down to every minute little detail making sure that I will be ready to go on race day even if he can't be there.
That is pretty amazing.
I am a very lucky woman!
Tuesday, January 15, 2013
Beloved by many. Sang like a Wookie. My baby-dogs...farewell.
Thursday, December 20, 2012
Then in August I landed a new full time science tutor position at the local college. Suddenly, work hours jumped from 35 hours a week to 60-70. There was no time for a triathlon training schedule so I went with the basics: running and crossfit.
The biggest differences between last year:
Higher mileage - 40-45 miles most weeks vs. 35-40 last year.
Modest weight loss of 5lbs and about 2% body fat.
The last three marathon seasons have ended with PRs for me. By now I have a good idea of what works for me. The mental game is HUGE. My plan played to my mental strengths.
Miles 3-20 Patience - hit goal pace, not what feels easy at mile 10, because the half way point is really mile 20
Miles 21-26.2 - Believe - burn anything that's left in the tank
Well that pattern put my pace about a minute per mile faster than I had planned. Odd, but it's just a number. As long as the effort is on the mark, just run. The same thing happened at mile 3 when I transitioned to race pace. 9:30s felt too easy. As long as I don't get lured into dropping the pace too soon, it's all good. A little faster is OK. Not half marathon pace. My intestines were not 100% and a visit to a blue box would ruin any PR chances. Patience.
Which was a good idea because by mile 18, 9:20s felt hard. Cumulative dehydration made my stomach rebel. The legs felt stiff with weird twitches and warm weakness that usually lead to muscle cramps. On the other hand, I couldn't really slow down. Because it hurt to slow down. My body had settled into its stride. And I was passing people like they were lawn ornaments. Pink shirt girl, down. Arrogant ironman guy? Another one bites the dust.
Saturday, December 15, 2012
Fortunately, I had a moment of sanity before this all began. My inner voice said: let triathlon go.
Not forever. Just for now.
Trying to fit 3 sports into a heavy work schedule was just not happening. It's much easier to run. No pool fees. All I need is my shoes and a road. Rain? If it ain't rainin' it ain't trainin'. Sunrise? I don't need it. Those blinky light manufacturers made their $$ off me FOR SURE.
Streamlined training: running and crossfit.
Not that this was a minimalist training program. With the help of several training partners, I ran 5-6 days a week. Several 38-40 mile weeks, a few 45s and my longest week ever: 51 miles of running. 2-3 days a week of Crossfit. On top of that I got serious about eating clean foods, avoiding wheat, and keeping the calories low. Four of those "last 10 pounds" are gone.
And so I made it. The semester is over. The big race start at 7am Sunday. Jacksonville Marathon.
Clearly I'm racing for a new PR. All I need is sub 4:23 but sub 4:10 would be better. Can I do it? I remember when a 9:30 pace was more than I could handle. That first sub hour 10K is blazoned in my brain. Now I'm asking myself to hold that pace for 26.2 miles?
Extra special for this race is the fact that my sweet-baboo will be joining me AND we will be staying with a very good friend.
Wednesday, June 20, 2012
My modifications have to do with the spices and cooking style. This is another recipe that is awesome for those of us living in a "mixed diet" household. Simply make some couscous or basmati rice as a side if needed. This would also be awesome with my cauliflower based version of tabbouleh but I digress.
#1) If you thoroughly cook the meat/veggies/spices in the skillet, there is no need to bake them. It's not like you're melting cheese or crisping bread crumbs. Simply cook the zucchini 20-25 minutes in the oven while you cook the meat/spices. If you want your zucchini on the crunchy side, take them out early. This enables the meal to be served much more quickly. Dump the tasty innards and go.
#2) It's humid in Florida, I had to take extra time to boil off the moisture from the meat/veggie/spice mixture.
#3) This version was designed for 2 people. There will be leftover beef mixture for lunch the next day. You can cook extra zucchini, put it on top of a hamburger but for a sloppy joe style lunch or get even more creative.
My version of the recipe:
Spice mix (dump the entire mix into the beef):
-cayenne (not recommended unless you like it hot!)
-sugar (not paleo I know)
- Zucchinis (1 medium one)
- Garlic (1 tablespoon of minced garlic in olive oil)
- Ground beef ( 1 pound)
- White onion ( medium whole onion diced)
- Tomato ( 1 large)
- Canned tomato of your choice (15 oz)
- Parsley, fresh (1/2 cup diced)
Brown the beef. Drain the fat. When the beef is browned, spray the zucchinie with olive oil, sprinkle with freshly ground pepper. Bake in the oven for 20-25 minutes. Now, add the garlic, onion, leftover zucchini and tomatoes to the beef. Cook for beef/veggies for 10-15 minutes to boil off the water from the veggies. If there is too much water, the spices will taste diluted. Add the spice mix, cook for another 10 minutes.
Remove the zucchini from the oven. Top with beef mix. Open a bottle of Shiraz. Enjoy!