Recipe: Nutella Banana Protein Oatmeal

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Stuck in a breakfast rut? Yeah…me, too.

As much as I love my usual yogurt/granola/fruit or whatever egg frittata we whip up over the weekend, sometimes my taste buds need a little variety. If I’m being really honest, once in a while they also need something sweet. 

And when I want to venture into dessert-for-breakfast territory without totally throwing my system into sugar shock before 7 a.m., I experiment with oatmeal. With all the fixings, of course.

But where to start? Well, my lovely friend Corey, an RN and Arbonne Executive District Manager, knows I’m a supplement fan. So when a box of her very favorite Arbonne nutrition goodies arrived at my doorstep recently, I couldn’t wait to give the Chocolate Protein Shake Mix a whirl.

Not only does a serving of this stuff provide 20 grams of vegan protein (plus 20+ essential vitamins and minerals), but it’s also clinically tested and certified to have a low glycemic index, which has little effect on blood sugar levels and does not cause a spike in blood sugar.

A cure for my early-morning chocolate craving? Check. But one that won’t send me hurtling toward an energy crash? Yup. Let’s do this! 

Nutella Banana Protein Oatmeal

Ingredients:

  • 1 package plain, unsweetened instant oatmeal
  • 1/2 cup hot water
  • 1/4 cup oat cereal (I used this one from Bob’s Red Mill)
  • 1 tsp chia seeds
  • 1 Tbsp wheat germ
  • 1/2 oz chopped hazelnuts
  • 1-2 Tbsp Nutella
  • 1/2 banana, sliced
  • 1 scoop chocolate protein powder (I used Arbonne’s)
  • 1/4 cup 2% milk

Directions:

  1. In a bowl, mix the instant oats and hot water according to the directions on the package.
  2. Add oat cereal, chia seeds, wheat germ, hazelnuts, Nutella, banana and protein powder. Mix well to incorporate.
  3. Stir in milk (add more, as desired, to get consistency you like), and microwave for 30 seconds. Enjoy!
How do you get out of the dreaded ‘breakfast rut?’

Workout: ‘Fall Back’ Into Fitness This Season

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Has summer sidelined you from your usual fitness routine? Don’t beat yourself up; just recommit to making exercise a priority as you set your fall schedule.

Easier said than done, though, right? 

Well, give me 20 minutes, and I’ve got a fun way to help get you back on track. Perform this tabata-style routine a few times times a week, and you’ll set yourself up for better success by the time the holiday frenzy hits.

Or if you’ve been consistent over the past few months, this workout is also a great addition to your current regimen. Whether you’re short on time, need to switch up your routine or want improve endurance and speed, it’s one of the most efficient ways to burn fat and build lean muscle.

So set the timer, and get ready for what will likely feel like the longest four minutes of your life!

Are you revamping your fitness plans for fall?

Recipe: Paleo(ish) Pumpkin Bread

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Blogger pal LiteraryLydi requested a pumpkin bread recipe after seeing my recent post with Paleo-friendly banana bread. Ask, and you shall receive!

Since I was home in October for the marathon, I decided to tweak our family-favorite pumpkin bread recipe. It’s not completely Paleo since I wanted to retain more of the taste and texture of the original recipe, but it’s a step in a healthier direction that still got rave reviews.

Paleo(ish) Pumpkin Bread

Ingredients: 

  • 2 eggs
  • 1 can pureed pumpkin
  • 1/2 cup coconut oil
  • 1/4 cup water
  • 1 cup sugar
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp clove
  • 1/2 tsp cinnamon
  • 1 tsp salt
  • 1 cup coconut flour
  • 2/3 cup regular flour

Directions: 

  1. Preheat oven to 350. Grease or line a loaf pan with parchment paper.
  2. In a large bowl, mix all wet ingredients together. Add sugar, and stir.
  3. In a medium bowl, mix all remaining dry ingredients together.
  4. Slowly incorporate dry mixture into wet mixture in large bowl.
  5. Pour batter into loaf pan. Bake for ~60 minutes or until toothpick inserted into the center of loaf comes out clean.
  6. Remove from loaf pan and allow to cool before cutting.

Step one: Gather all your ingredients. As you can see, we were low on vegetable oil, so I just substituted coconut oil instead.

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Mix your wet and dry ingredients in separate bowls to make sure everything gets evenly combined.

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Don’t worry; the batter will be pretty thick. In fact, it had more of a cookie dough consistency at first, which is why I upped the original cup of pumpkin to the whole can.

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Because of the consistency of the batter, you may have to scoop (rather than pour) it into the pan. Smooth out the top with a spatula.

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Not sure if it’s done? First, the edges will brown. But make sure that toothpick comes out clean when you poke the center!

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Next time I’ll probably bake it a few more minutes because the center was just slightly under-done. But still delicious!

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What’s your family-favorite fall recipe? 

Fight the funk: Thriving in an off-season full of SADness

Source: Benjamin Brink/The Oregonian

Source: Benjamin Brink/The Oregonian

After living in California’s year-round sunshine for the last decade, the one thing everyone warned me about when moving to Portland was the winter — aka a half-year of clouds and rain. Like some inescapable boogeyman, they all seemed especially wary of it, issuing the same words of caution every time: It’s coming, and you can run but you can’t hide.

Hrmph. I brushed off what I thought were idle threats, feeling pretty confident in my plan for dealing with the lack of sun. No Vitamin D? No problem. I create my own endorphins during morning workouts, after all. It worked during San Francisco’s foggy days, plus having my fall marathon to prepare for meant I’d be keeping busy with a solid schedule of cardio, cross-training and PT work.

I’ve Got That Wintertime, Wintertime SADness

And when I got home from my travels post-marathon, I really did relish those first few lazy mornings. But then a week of planned rest days turned into two…and by the third week I found myself seriously struggling to get out of bed in the morning. That’s when I started to get concerned.

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Of course I’m just self-diagnosing here, but I think it’s something along the lines of Seasonal Affective Disorder, which, when combined with the fact that I’ve got nothing on my race calendar in the foreseeable future, can be a dangerous combo. Plus, factor in post-marathon blues that are hitting just as I’m taking a good chunk of time (4-6 weeks) off from running, and I knew I’d have to take matters into my own hands to keep from sliding down a slippery slope.

Making a Training Plan for the Off-Season

As I was explaining my predicament to Hubby the other day, he suggested that I create a loose plan for the next few weeks since he knows I’m goal-oriented and thrive on having the structure of a training schedule. You see, the off-season isn’t really off at all; quite the contrary, it’s a break from the typical training volume and racing intensity, but cross-training to stay fit and active is still fair game.

So while I’m taking a mental break from the rigors of racing and allowing my body to (hopefully) heal once and for all from a few nagging injuries, it’s an ideal time to rejuvenate, plan for 2015 and work on getting stronger in ways that will compliment next season’s running. Here’s what my rough plan looks like for the next few weeks:

  • Monday – Yoga for flexibility
  • Tuesday – Cycling for cardio
  • Wednesday – Weights for strength
  • Thursday – Pool for non-impact
  • Friday – Freebie to explore different workouts & studios
  • Saturday – Long ride for endurance
  • Sunday – Rest day

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What About Other Goals?

Usually I try to eat pretty healthy, but ever since the marathon I’ve all but abandoned that bandwagon. A glass of wine…or three? Sure, why not! Bacon and buttered breadcrumbs on top of that mac & cheese? Yes, please! An extra helping of dessert? Don’t mind if I do! While it’s important to not get too uptight about this stuff, I do feel better when I eat fresh, whole foods, so Hubby and I are making a concerted effort to get back on track with our eating habits.

I’m also participating in a fun Holiday Sweat Challenge from the folks at RuntotheFinish, SweatGuru and Fit Approach. It’s chock full of workouts, healthy recipes and an extra dose of motivation to get us through the holidays without packing on the pounds — not to mention, there are some pretty awesome prizes up for grabs. If you want in on the action, register here!

Other stuff that’s been on my to-do list:

  • Set some short- and long-term work-related goals
  • Spend some quality time with our dogs
  • Finish setting up and organizing our apartment
  • Cook, bake and experiment with new recipes
  • Get more sleep — still in search of that eight hours!
  • Explore the local fitness scene & review classes
  • Get together more often with friends and family
  • Keep consistent date nights with Hubby
  • Start planning for 2015 for myself and the LUNA Chix PDX team

So there you have it. The holidays are here again, and it’s time for making merry, spreading cheer…and, yes, even squeezing in some killer workouts so we can fight the seasonal funk, build on this year’s successes and start 2015 off on the right foot!

How do you feel about off-season, and what are your tips for making the most of it? 

Recipe: Easy spaghetti squash side dish

Simply-Spaghetti-Squash-recipe

Lighter, brighter and packed with more nutrients than its pasta namesake, spaghetti squash is one of those veggies with which I have a love/hate relationship. I love eating it because it’s got a yummy nutty flavor and is low in calories and high in fiber. But, until now, I’ve had trouble preparing it to varying degrees of success in the microwave.

Not only is this oven method much simpler (with a quicker clean-up, thanks to the parchment paper), but baking it also imparts a rich, roasted flavor and helps the flesh from getting too soggy. And it’s the perfect side dish to lend a festive fall feeling to any meal.

Easy Spaghetti Squash Side Dish

Ingredients:

  • 2 spaghetti squash, halved and seeded
  • 4 Tbsp extra-virgin olive oil
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • Sea salt and freshly-ground pepper, to taste
  • 2 Tbsp butter
  • 2 Tbsp Parmesan cheese
  • 1 Tbsp roughly-chopped parsley
  • 1/2 tsp red pepper flakes

Directions: 

  1. Preheat oven to 425 degrees.
  2. Drizzle squash flesh with olive oil, evenly dividing between the four halves.
  3. Season each of the four halves with 1/4 of the onion powder, garlic powder, salt and pepper.
  4. Place cut sides down on a parchment-lined rimmed baking sheet.
  5. Roast until squash is tender when pierced with a knife, about 1 hour.
  6. Remove from oven and allow to cool slightly before removing flesh strands with a fork.
  7. In a medium bowl, mix squash with butter, Parmesan, parsley and red pepper flakes. Serve immediately.

I always like to start by washing the outside of the squash. And cutting it in half can be a bit tricky, so be careful when wielding your knife.

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Clean out all of the seeds, but don’t worry about scraping the flesh clean.

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Arrange the squash halves so they all fit nicely on the parchment paper; this will keep you from having to do extra clean-up later!

The skins will darken slightly when cooked, and there may be some slight discolorations that come through, but that’s normal.

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When the squash is ready, you’ll be able to pull the strands away from the skin easily with a fork. Experiment with your favorite mix-ins, and enjoy.

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What’s your favorite seasonal twist on fall meals? 

Race Report: Silver Falls Trail Half Marathon

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Is it too late to change one of my responses in last week’s Best & Worst of Racing post? Because this weekend’s Silver Falls Half Marathon just took the cake as the most beautiful course I’ve ever raced.

Of course, it’s November in Oregon, so the start was cold and wet. Here are Hubby and me waiting for the gun to go off with our friends Christian and Matt, who were in for the weekend from San Francisco.

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And the finish? Well, that was just colder, wetter and even more windy, as you can see from this shot taken as we bolted from the post-race party at the pavilion back to our warm car.

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But the best part was all the awesome stuff in between. Here’s a quick look at the elevation chart to see what we were up against for the day. Note to self: Study this more carefully next time before the race, so you’re not surprised when you start hitting the wall during mile nine’s hills. 

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The half marathon started in two waves — one at 9 a.m. for runners who estimate they’ll finish in less than two hours and another at 9:15 a.m. for the runners and walkers who will take more than two hours. Knowing how trail races go (and knowing that it’d be a mere two weeks after my full marathon), I had signed us up for the later wave.

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After standing around casually at the start (love that about trail races!), we took off down a paved road for about a mile before winding around on a few smaller trails. The first four miles or so were pretty flat and uneventful — we looped around by the parking lots and saw some gorgeous fall foliage, but no sign of the waterfalls for which this race is famous.

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Between the chill in the air, the race-day adrenaline, the elation of being with friends and the awe-inspiring scenery, we ambled along, giddily bantering, and (in hindsight) probably took off a bit too quickly, considering the length of the race, the coming elevation changes…and the fact that I’m still not recovered from my 26.2.

But restraining yourself can be tough when there are mid-run WATERFALLS to be seen!

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Up and down we went over rolling hills before we headed out on the large Rim Trail loop, which took us along a whole series of waterfalls. The footing was technical, at times, with sharp rocks jutting up from the mud, a thick layer of leaves on the trail and plenty of slick stairs…but we made our way through the lush landscape, just trying to take everything in.

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That’s about when “racing” evolved into “stopping and taking photos at every waterfall” because each was more gorgeous than the next. Case in point: when we got to run not only directly next to, but also behind three of ’em.

I don’t care how fast you’re going or what kind of time you’re aiming for — seeing this mid-race will stop you in your tracks.

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Yeah, I guess you could say we were pretty pumped with the experience from the looks on our faces. And please disregard my knuckles in the shot; I was too excited to notice them at the time!

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Up and down, we ran.

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Around and around, we wound.

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Then came more stairs to tackle, and the fatigue started to set in.

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We stopped to catch our breaths on the ascent, turned around and saw this.

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Matt and Christian charged ahead like champs — it was Christian’s second half marathon and Matt’s first, although they’re pros at tackling the Bay Area’s trails. Hubby hung back with me because I tweaked my right ankle around mile eight just before the wheels started coming off around mile nine.

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I distracted myself with more picture-taking and tried to use the scenery to help inspire me to get through miles 10 and 11, but fighting through fatigue and trying to navigate technical terrain was starting to take its toll. I think we all breathed a collective sigh of relief when we saw the marker for mile 12 — one more mile! — although it was short-lived because we turned the corner and saw a sign for “Nutcracker Hill.”

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Hm, I thought, that can’t be good. And true to its moniker, we began trekking up the steepest, muddiest, slipperiest portion of the whole course, stepping gingerly to avoid rocks, sliding despite our best efforts to remain stable, and not making much progress compared to our overall effort.

But we continued marching forward with a purpose and soon found ourselves navigating the steep descent on the back half of the hill toward the finish. Arms raised above our heads, Hubby and I crossed together in 2:24:03, with just six minutes to spare to make my loose goal of “under 2:30” for the day.

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Awaiting us at the pavilion was a roaring fire, hot beef stew, apples, pears, peanut butter and gummy bears. After spilling half of my bowl of soup down the front of me, we proceeded to huddle in a corner and devour our remaining food before making a beeline through the wind, rain and cold to the comfort of our car.

All in all, a great race experience — I’ll battle the elements and crawl my way out of the pain cave any day to be able to see these kinds of sights along the way. And I know I’ve said it before, but I’ll say it again: Trail running rules.

4 tips for making the most of fall workouts

FallWorkouts

Before we make a hasty retreat indoors for the next few months, make some time to take in the crisp fall air (not to mention the gorgeous foliage) with an outdoor workout.

Regardless of where you live – city, suburb or sticks – here are four simple ways that everyone can squeeze in some solid head-to-toe activity, alfresco.

1. Savor the changing scenery

Map a new route using an app such as RuntasticMapMyRun, Runkeeper or Strava (all free), and let your mind wander for a few miles while you enjoy the fall color. These apps allow you to track various fitness activities, including workout details and data (duration, distance, pace, speed, elevation, calories burned and route traveled on an interactive map, etc.), plus some even offer databases of routes to help you keep things fresh.

2. Get playful in the park

Make like a kid and get crazy at your local playground with this total-body workout from FitSugar. Bonus: Kill two birds with one stone and bring Junior along to help supervise your cross-training circuit and burn off some extra energy of his/her own.

3. Loosen up — and layer up

Shorter days and cooler temps are no excuse to skip out on a sweat session. But trying to work out with cold, tight muscles can be a recipe for injury, so prime your body with a proper warm-up and the appropriate attire. Not sure what to wear? Here’s a handy guide from Runner’s World that provides expert advice on picking the correct outfit for all conditions.

4. Stay safe after sunset

Before you hit the streets at dusk (or dawn), take the proper precautions by wearing reflective gear and portable lights (try a Petzl headlamp or Knuckle Lights), which are designed to help you stick out like a sore thumb in low-visibility settings. Finally, try to choose a well-lit route and steer clear of areas with excessive car traffic whenever possible.

How does your outdoor workout prep change with the seasons?

Race Report: 2014 Detroit Marathon

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They say that you learn more from the races that don’t go according to plan than the ones that do, and I learned two big lessons yesterday:

  1. Even though a race can go very differently from how you originally imagined, it can still be awesome for other reasons.
  2. Sometimes it’s best not to be left to your own devices; the guidance of a third party (i.e. a coach) can help immensely.

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But I’ll back up to the beginning… Even though I set two alarms — one at 4:45 and one at 4:50 — because I was worried I’d oversleep, I ended up waking up around 3:45 in a panic about my race-day attire. The weather, which had been hovering around the 50’s and 60’s all week, had dropped into the low 30’s and would only get up to the low 40’s toward the end of the race.

I only packed a tank, but once I decided to run 26.2 “ultra-style” with my gear, I bought a t-shirt as added insurance to keep my hydration pack from chafing. But when I tested my arm sleeves during my 10-miler last week, they rubbed the inside of my arms, so at 4:00 yesterday morning I made a game-time decision to run in a long-sleeve top with a t-shirt over it.

Like I said before, a lot can happen over 26.2 miles, and you don’t want chafing to be any part of that!

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Hubby dropped me off a few blocks from the start line at 6:35, so I had just enough time to dash into Cobo Center — Detroit’s big convention hall where they held the pre-race expo — for a quick bathroom pit stop before heading over to my corral. It was (literally) freezing outside, so a lot of runners were huddled inside until the last minute, but I got out of there ASAP because I’d have to fight the crowd to get to my corral.

Because my original anticipated finish time was 3:50, I was in corral D. I just happened to line up next to that pace group, bunching together with everyone to share body heat, and smiled to myself. Let it go; let them go, I thought, and made a mental note to check my ego because we’d be parting as soon as I started my 10-minute run/1-minute walk plan for the race.

As “Lose Yourself” blared on the loudspeakers, the horn blew for the start of each wave of corrals and, before I knew it, we were off! I hung with my group for the first 10 minutes, settling into a comfortable pace, and then watched the swell of people move off into the distance as I pulled over to the side for my minute-long walk segment.

“Save something for the end,” became my new mantra, as well as, “I might be seeing some of you later!”

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At this point, I still wasn’t sure if my leg would hold up, so I told Hubby and my parents that we’d plan for a few checkpoints along the way. The first of which was mile three, just before I’d cross the Ambassador Bridge into Canada. It’s one of my favorite parts of the race, but I knew that if my leg was giving me trouble early-on, I’d have to bail there because my cell wouldn’t work once we crossed International waters.

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Luckily, besides some minor twinges, I was feeling ok (definitely not 100 percent, but good enough to keep going), so we crossed over the bridge as the sun rose. My pictures don’t do it justice, but you get the idea; I was more focused my form while high-fiving the border patrol and then tackling the uphill portion.

I did, however, pull over and take a quick selfie during my next walk segment. Not only did these one-minute breaks become my lifelines later on, but they also allowed me to document some of the course, which I thought would be fun for posterity’s sake!

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Another one of my favorite sights on the course is the view of the Detroit skyline, as seen from Windsor. This is about five miles in and where I began fueling, which ended up helping immensely when it came to keeping both my energy and spirits up throughout the race.

During walk breaks I alternated a bite of Bonk Breaker and a few pulls of water with some sips of my Tailwind flavorless electrolyte drink (ok, and maybe a handful of M&M’s from someone along the course!). The goal was to take it easy to try to avoid gastrointestinal issues, and these all seemed to sit well on my stomach.

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Another one of my favorite parts of a marathon is the spectator signs. There were some along the Canada stretch that made me smile, including “You are NOT anywhere near the finish” and “USA runners, you only need to work 90% as hard here.”

I kept up my 10 run/1 walk ratio and felt like I had a steady pace, so I went into autopilot and switched back and forth between trying to keep my form in check and taking in all the scenery. Before I knew it, we were headed into the “Underwater Mile,” which is the tunnel that runs from Canada to the US.

Although it’s one of the race’s claims to fame, it’s actually one of my least favorite parts of the course. Not only is there not much to look at, but it also gets pretty stuffy in there. I had been heating up in the previous miles, and by the time we were three-quarters of the way through the tunnel, I could feel my shirt getting soaked with sweat.

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But it’s all worth it for what you see when you exit! There’s a huge crowd cheering loudly, plus a banner that we all slapped as we made our way around the bend toward mile nine.

This was the second checkpoint; as soon as I had reception, I texted Hubby and my parents that I was still going. We made plans to meet up around mile 15 as I headed toward my third checkpoint — more of a mental one — 13.1 miles.

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By this time, the sun was up and the air was crisp — perfect running weather. We ran along the Lodge Freeway, which I thought was pretty cool — especially because it was along here that the song “8 Mile” came on my iPod.

No better way to run through the streets of Detroit than with a little music from Eminem!

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I took the opportunity here to take another selfie during my walk break. Then we rounded the corner and went up the offramp, which I think was around mile nine.

This is where my legs really started to protest; oddly enough, it was more my left hamstring and knee, which started acting up — most likely because I was concentrating so hard on keeping my right shin happy. I kept going, but started wondering if I’d have to stop at the half marathon point.

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Around mile 11, I really started doubting myself. But right as I started slipping into that dark place, I felt someone reach out and grab me — my friend, former-XC-teammate-turned-pro-triathlete, Terra Castro! Her timing couldn’t have been better.

We hugged, and I told her about my legs as she asked how I was doing. “You’re good, just keep it up — you’ve got it.” she said, and it was just what I needed to hear to suck it up, re-adjust my attitude and keep moving forward.

The pain was more of a tightness than a sharp feeling, so I knew I could continue safely with with my 10 run/1 walk plan — the battle from here on out would just be as much mental as physical. But I was still going steady when we hit the turnoff between the half marathoners and the full marathoners, so I took the turn toward the full and texted my family that I’d see them at the fourth checkpoint — mile 15!

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The next few miles until I saw my folks were a bit of a grind; there was a long straightaway down a long stretch of road, and I just remember thinking how I had to thank my running coach after the race. I hadn’t run this far since August, and after taking five weeks off during peak training mileage, I was really starting to feel it.

Taking the walk breaks, as he suggested, were extremely motivating. Not only did they give me a chance to catch my breath, but they also were an ideal reminder to refuel and re-hydrate regularly, which I remained diligent about.

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The segment between miles 16-18 was actually another one of my favorite parts of the race. My legs were getting progressively tighter, so it was a welcome distraction to check out the beautiful tree-lined side streets of historic Indian Village with its huge, old houses.

Having spectators line up on their front lawns to pass out beer, play polka music and wave funny signs was also an awesome part of this section. It reminded me of my first marathon in Chicago where people in different neighborhoods would hand out food, drinks and really get into the spirit of the race.

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I spotted my family as we turned to exit the neighborhood — awesome, I made it to checkpoint five and was almost down to single digit miles! I stopped for a quick photo with my parents, and heard my mom say, “Go, Jennifer! You’re really going to do this!” as I headed off.

As I trekked toward mile 20, I knew that the toughest part was yet to come. Everyone around me was starting to slow as we all began to feel the effects of the miles. People were pulling over to stretch, I saw one gentleman with a bloody back from the pack he was carrying, and I started recognizing a few familiar faces from earlier on as we continued along.

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No, I hadn’t hit the wall, per se, but I was flirting dangerously close to it at this point, as were all of those around me. But all I could do was keep up my 10 run/1 walk pattern, keep fueling regularly and just put one foot in front of the other.

Although I did literally run through this wall. Couldn’t resist!

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Miles 20-22 took us to Belle Isle, which is a 982-acre island park in the middle of the Detroit River. It’s absolutely beautiful, but I had trouble fully enjoying it because I spent most of this stretch talking myself into not walking the rest of the race.

Knowing you’re down to just six or so miles is an incredible morale boost, but at the same time you’re questioning how the hell you’re going to keep your body moving for another hour. And by this point, my quads were screaming — I was paying for my under-training with a searing build-up of lactic acid — so I gritted my teeth and decided to try to make a time goal to keep myself motivated.

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I spotted Hubby between miles 22 and 23, and he ran alongside me for a few minutes to cheer me on toward the final stretch. He saw that I was majorly struggling, so he tried talking to me to keep me distracted, but I was in no mood for chatting.

At this point I knew I would finish, the only question was how long it’d take me. So try as Hubby might to engage me, I just smiled and thanked him, saying, “I love you! I’m trying to finish in under 4:30!” before popping in my ear buds and buckling down for the final 5K.

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By then I’d eaten my entire Bonk Breaker bar and drank up my 20 ounces of Tailwind, so I took half a Carb Boom energy gel (which I picked up at mile 16) along with a few gulps of water. I had a little more than two miles to go to the finish, and I wasn’t taking any chances by letting my blood sugar drop before the final mile or so.

Seeing the Detroit skyline come back into view helped — so close! — as did a change in scenery along the RiverWalk leading up to mile 25. Just. One. More. Mile. My legs weren’t locking up as badly as they did in my last marathon, but I was SO ready to be done already.

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My parents were lined up at mile 26, which was the perfect final distraction before the home stretch. The finish line wasn’t yet in sight, although I knew we were close, so seeing them right before we turned the corner gave me one last boost of adrenaline.

With the finish line in sight, I kicked it into whatever gear I had left and went as fast as I could for the final .2 miles. Regardless of how many marathons you’ve run, that burst of joy and relief you feel when crossing the finish line never gets old.

Official time: 4:17:17.

My legs were the angriest they’ve ever been after a race; I duck-walked down the chute to collect some food, get my photo taken and meet up with Hubby and my parents. But I was so thankful just to be able to complete this race — not to mention grateful to my PT for getting me to the start line and my coach for giving me a game plan to get to the finish in once piece.

The final to-do item on my race-day list? Kick-starting the recovery process with a deep-dish Pizza Papalis Chicago-style pizza and a warm Epsom Salt bath.

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Thank you all so much for following along and cheering me on for what’s truly been a roller-coaster of a training cycle. Looking through your tweets, posts and comments on race-day morning gave me just the extra “oomph” I needed to keep pushing forward, running happy and appreciating the small victories along the way.

And in case you’re wondering…yes, I still have that sub-four marathon goal on my list. But I’m going to give my body a bit of a break so I can heal fully, focus on becoming a better runner and try tackle some different distances in the meantime.

After all, they say the definition of insanity is doing the same thing over and over and expecting different results. So, I look forward to that next new adventure together!

Guest Race Recap: Hubby takes on the Portland Half Marathon

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Since I’m sidelined from racing while I prep for Detroit these next two weeks, I thought I’d hand the reins over to Hubby to let him share his race-day experience from this year’s Portland Marathon Half.

Although his pre-race plans are, ahem, “unconventional” (sorry, hanging out in a bar and drinking beers the day before the race does not count as carb-loading, hon), he did managed to fight for a strong finish and snag a shiny, new PR.

Here’s how it went down, in his own words:

Portland Half Marathon 2014

With Jen getting back into the swing of running, but not wanting to push it too much leading up to her Detroit Marathon, I ended up running the Portland Marathon Half myself yesterday. I thought, why not just run it for fun? But of course, once race morning came, I figured I’d push it a little. Having done the Portland Triathlon two weeks ago, I still had the competitive juices flowing.

The Start

Yesterday morning could not have been more beautiful. I am an Oregon native and always remember Indian summer in October, but it has been an exceptional last week. With a Saturday filled with watching Beaver football and Timbers soccer, however, you might say I didn’t really prime myself with an agreeable “diet,” although I did rest my legs.

I woke up early, put on my gear, decided to run in my new Hoka Conquests, and ran the mile or so to the starting line. I got in the corral and almost immediately the race director announced we would be singing the national anthem — only someone would start us off, and the crowd would finish the song ourselves.

I stood next to a older guy in orange and black, and assumed he was a fellow Beaver fan; he was hoping to get a 1:45, and I thought I’d try to do the same. The gun went off, and away we went.

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Miles 1-5

This was essentially the only uphill portion of this race. Compared to the last half I did in SF (Rock ‘n’ Roll), it was nice to only have a couple small hills and, really, the rest was pretty flat. I took off a little quicker than expected, around a 7:30 pace.

I will say that these are some fun miles with bands playing, high-fiving pirates, signs encouraging “cropdusting” and a picturesque loop up towards OHSU and above south waterfront. The climb was worth it, though, for the early morning views of Mt. Hood off to the right on the way back into town. My favorite parts were the bands playing music on overpasses and forklifts.

Then the route headed down towards the Willamette waterfront, and I could see our apartment building as we started a long straightaway up to mile nine in north Portland.

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Miles 5-9

These were miles where I could definitely feel the dehydration start to set in. It’s a long, pretty flat stretch that seems to never end. I downed Ultima at pretty much every fuel station and had a few gummy bears, which helped a little but seemed to upset my stomach a bit.

I decided at about mile eight to just do water from then on. I think this helped, although I could feel my pace slowing. My friend from the start passed me, and I stayed on his heels until about mile 11.

What I enjoyed most here was being able to run my first half along with full marathoners. It was inspiring to see these people make the turn around mile 10 toward the East side and still have another 16 miles that, thankfully, I didn’t have to run.

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Mile 10-13.1

I would call these the wish-I hadn’t-“dehydrated”-myself-yesterday miles. About mile 10 my legs started to feel really heavy, and I felt really thirsty. Just when I felt I needed a fuel station, there wasn’t one for about a mile and a half.

Around 11 miles in, I walked through the fuel station and drank two glasses of water, gave myself 30 seconds to walk and then started to plod along again. My pace had slowed considerably to about 8:45ish per mile as I got back into town and started the final stretch.

With the announcer congratulating me on a strong finish, I pushed across the finish line. My unofficial time was 1:50:27, which was about five minutes slower than I wanted, but still a PR and a fun morning run in my favorite city.

Final Thoughts

Today was one of those runs where I never felt like I got “in the zone.” I was also a bit frustrated with the last three miles, as this has always been my weak part of each half. A lesson learned today is that I need to prep my body the day before with something other than the fantastic Oregon IPAs and Moscow mules.

I was tasked to take a couple of pictures along the route, which I didn’t do a great job of. But I did get a picture of a girl’s tattoo that I though Jen would love. It’s a Dairy Queen ice cream cone — which, come one, we all love — and the word “Hustle.” Side note: My first job was at the Dairy Queen in Corvallis, Ore., where I unofficially invented the mint Oreo blizzard (Jen doesn’t believe this story, but it was corroborated recently by someone I worked with at DQ).

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All in all, it was a great day, and I wish I could have had Jenny there by my side, but I know she was there in spirit. And I was happy to have earned my Besaw’s Eggs Benedict and an afternoon of watching football and napping in the park.

Next up for me: the Silver Falls Trail Run half marathon on Halloween weekend with some great friends from the Bay Area. Uh oh, I have a feeling I may be “fueling” in the same manner as I did before this one, too. And can’t wait till next year’s PDX half…or maybe full???? I still don’t know how Jenny does it!!

Congratulations to all Portland Marathon participants, as well as anyone else who was racing this past weekend!

Recipe: Rustic roasted root vegetables

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The perfect accompaniment to those hearty winter meals? A heaping pile of roasted veggies.

This recipe is deceivingly easy, but gives some delicious flavor and dazzling color that will leave guests thinking you spent all day in the kitchen.

(Shhh, it’ll be our little secret…)

Rustic Roasted Root Vegetables

Ingredients: 

  • 2 sweet potatoes
  • 2 parsnips
  • 1 yellow onion
  • 10 heirloom rainbow carrots
  • 2 beets
  • 2 potatoes
  • 1 head cauliflower
  • 1 teaspoon parsley
  • 1/2 teaspoon chipotle chili powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1 teaspoon herbs de provence
  • 1/2 teaspoon celery salt
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons Parmesan cheese
  • 4 tablespoons olive oil

Directions: 

  1. Preheat oven to 400F, and line two baking sheets with parchment paper
  2. Peel and chop all vegetables into uniformly-sized chunks, about 1/2 inch each
  3. In a large bowl, mix vegetables with all herbs and seasonings
  4. Sprinkle mixture with Parmesan, drizzle with olive oil, and mix again
  5. Spread half of vegetables onto each baking sheet in a thin layer (to roast, not steam)
  6. Bake in oven for 50 minutes, or until slightly tender