Category Archives: Fall

Fight the flu: 8 tips for beating bugs this season

Source: Spencer Platt/Getty Images

Source: Spencer Platt/Getty Images

With widespread outbreaks inevitable and not a cure in sight, there’s no denying it could be another nasty cold and flu season.

While over-the-counter treatments can bring some relief and help shorten the duration of symptoms, your best bet is to take a preventative approach to try to ward off bugs before they take hold.

Below are a few immunity-boosting tips to help stave off sickness this season:

1. Get a flu shot. Yes, the CDC recommends a yearly flu vaccine as the first and most important step in defending your body from viruses. Although there are many different flu viruses circulating, the vaccine is designed to protect against the three that research suggests will be most common.

2. Wash your hands. One of the simplest yet most effective ways in which you can stop bugs from entering your body is by practicing the correct hand washing technique. Use warm water, plenty of soap and do it for about 20 seconds (Need a timer? Hum the “Happy Birthday” song from beginning to end twice).

3. Mind your diet. Sugar can suppress the immune system, so cut back on holiday sweets and alcohol, wherever possible. Instead, load up on antioxidant- and vitamin-rich fruits and veggies, which help keep your immune system running strong.

4. Manage stress levels. Another immunity-killer is both chronic and daily stress, which will leave your body ill-equipped to fight infections. Decrease stress by taking some time out, whether that’s practicing meditation, getting a massage or simply going for a walk.

5. Get ample rest. Along those same lines, a tired body is one that’s also more prone to illness. Aim for a good stretch of uninterrupted sleep each night, ranging anywhere from seven to eight hours for most adults.

6. Break a sweat. The health benefits of exercise are endless, including increased circulation and blood flow, which helps keep your immune system oxygenated and strong – not to mention, it’s a terrific way to reduce stress (see No. 4 above).

7. Stay well hydrated. Most of us need around half an ounce of non-caffeinated fluids for each pound of body weight daily to maintain proper hydration. This helps detox the body, carry nutrients to cells and keep mucous membranes moist, which lessens the likelihood of cold or flu bugs invading your nose or lungs.

8. Look on the bright side. Finally, do yourself a favor, and lighten up. Scientific evidence shows that laughter not only helps people breathe easier, but it also massages the heart and vital organs and may increase the release of disease-fighting cells of the immune system.

What are your secrets to staying well during cold and flu season? 

Race Recap: Turkey Trail Trot XI

TTT5

Happy holidays, and I hope you had a terrific Thanksgiving filled with family, friends and all kinds of delicious food!

We enjoyed all of the above, but only after burning off a few pre-meal calories in the five-mile Turkey Trail Trot in San Francisco.

TTT2

The weather was gorgeous (around 70), and they capped the field at 1,400, so it wasn’t too crowded as we gathered at the Polo Fields in Golden Gate Park for the start.

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Our friend, Matt, had invited Hubby and me to join his brother and extended family in their annual Thanksgiving tradition, so a fun run seemed like the perfect way to cap off a successful running season (not to mention an excuse to dress up in costumes).

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I was coming off last weekend’s half marathon, plus my legs were pretty shot from working out with the November Project crew (more on that in another post) and taking a riding lesson the day before, so my plan was to jog it super easy, sans music, and just relax and enjoy the ride.

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Of course, that included some super-awkward mid-run selfies along the way, but we had a blast and crossed the finish line in 47:24, averaging 9:29 minutes per mile. Not a PR, by any means, but the point was to get out, stretch the legs and prep our stomachs for the feast that evening.

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On the menu? Turkey two ways, squash, stuffing, salad, Brussels sprouts, cranberry sauce, gravy and, of course, a selection of pies (apple, pecan, peanut butter, pumpkin chiffon), plus a pear tart thrown in for good measure. Oh, and wine…lots and lots of wine.

It felt good to indulge, even if it took until mid-day the next day to fully digest everything and finally feel hungry again!

How much damage did you do on the big day?

A healthier way to use those Thanksgiving leftovers

2008_12_4-Leftovers2v2

Happy Thanksgiving!

Later today when dinner’s done and you’re left with a lot of bird, don’t panic: Turkey is a lean, versatile protein that fits easily into healthy, hearty meals that are low in fat and high in flavor.

Here are a few tips for livening up your Thanksgiving-leftover repertoire — without repeating the meal or breaking the scale.

First, attack the carcass (after your guests leave, that is). Once you’ve removed all the large slices of meat, be prepared to spend some time picking off every last bit from the bones. Chop or shred it as you go, partitioning into bags or containers in the refrigerator (or freezer) for easy access later.

Source: Kthread, Flickr

Source: Kthread, Flickr

Next, take stock of other leftovers, and get creative by utilizing them in a variety of wraps, salads and “dump” dishes (one-pot meals) for the first few days following the big event. When you’ve had your fill and cleared out the majority of the trimmings, turn to some creative dishes that can breathe new life into the last of the meat.

Try a quick soup, for example, by mixing a few cups of diced turkey with chicken broth, noodles and your favorite vegetables. Sprinkle chopped turkey on salads for a healthy lunch that packs a protein punch. Use shredded turkey in quesadillas, burritos, enchiladas, fajitas and tacos to spice up a weeknight dinner. Or add turkey bits to pot pies, casseroles and pasta dishes for a fresh twist on classic comfort foods.

Need more ideas? EatTurkey.com has a list of the “Top 10 Ways to Use Leftover Turkey,” including dishes such as Thai Grilled Pizza, Creamy Creole Turkey Bake and the ever-popular Turkey, Mandarin and Poppy Seed Salad.

Source: Fitday

Source: Fitday

Last but not least, save the bones. If you’re not going to make use of them within a week or so, wrap and store the carcass in your freezer for up to six months. Next time you get a turkey hankering, plop it in a big pot of water with a mix of vegetables and herbs, and in no time at all you’ll have a simple stock for soups, stews and gravies (try this recipe from Martha Stewart).

Now, that’s a gift that keeps on giving all season.

What are your favorite ways to make the most of Thanksgiving leftovers?

Spice up your Thanksgiving spread with sweet potatoes

Twice Baked Sweet Potatoes; The Neelys

Source: Food Network

Can we set the record straight on the sweet potato once and for all?

Sure, it’s been pegged as marshmallows’ main partner in crime in that one sickeningly-sweet, gooey mess of a side dish — but cooked differently, the rustic root is low in calories, loaded with nutrients and can be quite an elegant addition to your Thanksgiving feast.

And it offers a host of health benefits: Not only is the sweet potato rich in beta-carotene, but it also provides a hearty dose of calcium, folate, fiber, potassium and vitamins A and C.

It’s no wonder the versatile vegetable is rated as one of the most nutritious superfoods by the Center for Science in the Public Interest, so why not complement your Turkey Day meal with one of these recipes from popular Food Network personalities?

Alton Brown’s Chipotle Smashed Sweet Potatoes

Ingredients:

  • 2 large sweet potatoes, peeled and cubed
  • 2 tablespoons unsalted butter
  • 1/2 teaspoon kosher salt
  • 1 chipotle chile pepper in adobo sauce, chopped
  • 1 teaspoon adobo sauce, from the pepper can

Directions:

  • Put sweet potatoes in a steamer basket, and place it a large pot of simmering water that is one inch from the bottom of the basket
  • Cover and steam over medium-high heat for 20-25 minutes, or until sweet potatoes are fork-tender
  • Remove the steamer basket, pour the water out of the pot, and dump the sweet potatoes into the pot
  • Add the butter and salt, and mash with a potato masher, adding the chile and sauce while continuing to mash; serve immediately

Ellie Krieger’s Sweet Potato-Pecan Casserole

Ingredients:

  • Cooking spray
  • 3 1/2 pounds sweet potatoes (about 5 medium), peeled and cut into 1-inch chunks
  • 1/3 cup honey
  • 1 large egg
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground ginger
  • Kosher salt
  • 1 tablespoon packed dark brown sugar
  • 1/3 cup finely chopped pecans

Directions:

  • Preheat the oven to 350 degrees
  • Mist an eight-inch square baking dish with cooking spray
  • Bring a few inches of water to a boil in a pot with a large steamer basket in place; steam until tender (about 20 to 25 minutes)
  • Transfer potatoes to a bowl and let cool slightly; add honey, egg, 1/2 teaspoon cinnamon, the nutmeg, ginger and 1/2 teaspoon salt; whip with an electric mixer until smooth
  • Spread the sweet potato mixture in the prepared baking dish
  • Mix brown sugar, pecans and the remaining 1/2 teaspoon cinnamon in a bowl; sprinkle over potato mixture
  • Bake until hot and beginning to brown around the edges, about 40 to 45 minutes

Paula Deen’s Sweet Potato Biscuits

Ingredients:

  • 1 1/4 cups all-purpose flour
  • 2 heaping tablespoons sugar
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup mashed cooked sweet potatoes
  • 1/4 cup (1/2 stick) softened butter
  • 2 to 4 tablespoons milk (depending on the moisture of the potatoes)

Directions:

  • Preheat the oven to 450 degrees
  • Sift together flour, sugar, baking powder and salt; in a separate, large bowl, mix sweet potatoes and butter
  • Add flour mixture to potato mixture, and mix to make a soft dough; add milk a tablespoon at a time to mixture and continue to cut in
  • Turn dough out onto a floured board, and toss lightly until outside of dough looks smooth
  • Roll dough out to 1/2-inch thickness, and cut with a biscuit cutter
  • Place biscuits on a greased pan and coat tops with melted butter; bake for about 15 minutes or until golden brown

Fall into better eating habits with the season’s healthy harvest

Source: BonAppetit.com

Source: BonAppetit.com

Now that the days are shorter and the nights are cooler, it’s a natural tendency to want to hole up for the next few months and console ourselves with comfort food.

There’s certainly nothing wrong with doing that once in a while (after all, who doesn’t love a good chicken pot pie?), but remember to weave in some warm and cozy menu options that won’t decimate your diet.

Below are a few wholesome picks from fall’s fresh crop of fruits and veggies, including ideas for hearty – yet healthy – autumnal recipes.

Apples

  • An excellent source of vitamins C, K and B6, plus they’re low in calories and high in fiber
  • Fall is prime picking time, so look for non-bruised, firm flesh with unbroken skin
  • Enjoy the proverbial “apple a day” with the Food Network’s 31 days of apple recipes here

Broccoli 

  • A hardy vegetable harvested in late fall when the heads are dark green and compact
  • Keep fresh florets in the fridge for about a week for healthy munching – or blanch and freeze for quick access to this nutritional superstar all winter long
  • For a delicious twist, try Ina Garten’s Parmesan-Roasted Broccoli

Cranberries 

  • Too tart to be eaten as picked, yet delicious when boiled or baked
  • Eschew sugar in favor of complementing berries with bright citrus flavors
  • Check out Cooking Light’s take on traditional recipes here

Eggplant

  • It’s not just for Parmesan anymore!
  • This shiny, purple berry (yup, it’s true) acts as a base for everything from dips to sauces, plus it’s a source of dietary fiber, potassium, manganese, copper and thiamine
  • Click here for some healthy eggplant recipes and cooking tips from Eating Well

Figs 

  • A delicious, all-natural energy source
  • One handful (dried or fresh) provides five grams of fiber or 20 percent of the daily value
  • FitSugar celebrates this ancient fruit here with recipes for late summer and early fall

Leafy greens (collards, mustard greens, kale, cabbage and spinach)

  • One of the top food groups you can put on your plate, according to dietary experts
  • Superfoods densely packed with nutrients, rich in calcium, magnesium, fiber and vitamins A, C, E and K, as well as heart-healthy folate and carotenoid antioxidants
  • Bon Appetit offers recipes here, guaranteed to make your other veggies green with envy

Pears 

  • Popular year-round, but available in an abundance of varieties in the autumn months
  • Packing plenty of fiber, plus vitamin C and potassium, pears typically need to be ripened after purchase, so avoid fruit that is bruised, blemished or extra hard
  • Click here for recipes from Epicurious, plus tips for this favorite fall fruit

Pomegranates 

  • Those tangy, burst-in-your-mouth seeds are well worth the effort to disassemble
  • Snack on them by the handful, sprinkle them on salads or drink a glass of pure juice for a massive amount of antioxidants
  • Give one of Huffington Post’s 13 best recipes for pomegranates a whirl here

Pumpkins 

  • Ah, fall embodied…
  • Perfect for baking and full of seeds for toasting, they’re a tasty source of vitamins and minerals, particularly beta-carotene, vitamin C and potassium
  • If you’re looking for alternative recipes to the usual pie, Women’s Health offers these so-good-they’re-scary fall pumpkin recipes for your post-Halloween get togethers

Squash 

  • Not only one of the most colorful fall veggies, but it’s also one of the more versatile
  • Extremely easy to cook and loaded with potassium and fiber, it can be added to soups and salads, as well as broiled, baked, stewed and sautéed
  • Taste of Home highlights a harvest of healthy squash recipes here

Sweet potatoes 

  • Rich in potassium, beta carotene, fiber, iron and calcium
  • One baked, medium-sized sweet potato contains 438 percent of your daily value of vitamin A – all at a mere 105 calories
  • Tempt your taste buds with Health’s top 25 sweet potato recipes here

What are your favorite fall veggies? 

Bethenny Frankel’s “skinny” take on pumpkin treats

Source: Bethenny Bakes

Source: Bethenny Bakes

Her Skinnygirl empire has been a hit with the health-conscious crowd, so it’s no surprise that Bethenny Frankel, newly-minted talk show host and former celebrated natural foods chef, would take a stab at delicious guilt-free versions of popular pumpkin recipes for fall.

Below are two classics that Frankel reworked with her talent for “fix-ology” – a term she coined for the ability to take calorie-rich foods and revamp them into healthier versions without compromising flavor. For more of Frankel’s favorite healthy recipes, go to Bethenny.com.

Bethenny Frankel’s Pumpkin Spice Muffins (Makes 1 dozen)

Ingredients:

  • 3 cups oat flour
  • 2 cups raw sugar
  • 2 T unsalted butter, melted
  • 1/4 cup vegetable oil
  • 1 egg
  • 1 1/2 cups canned pumpkin
  • 1/2 cup water
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cloves
  • 1 teaspoon vanilla
  • 1 1/2 cups dried cranberries
  • 1/4 cup unsalted walnuts
  • 12 muffin cups

Directions:

  1. In the bowl of an electric mixer, combine raw sugar, melted butter, oil, eggs, pumpkin and water. Beat for 90 seconds, or until well mixed.
  2. Whisk together flour, baking powder, baking soda, salt and spices, stirring until no streaks remain.
  3. Combine flour mixture and pumpkin mixture. Stir in nuts and cranberries; stirring only until all ingredients are mixed.
  4. Cover batter, and allow it to set at room temperature for 60 minutes.
  5. Preheat oven to 350°F.
  6. Place muffin cups in muffin holders and fill 2/3 of the way full.
  7. Bake for 40-45 minutes or until muffins tops spring back when lightly touched.
  8. If the muffins will be frozen, allow them to cool for 1 hour, then tightly wrap in plastic wrap; store in freezer zipper bags.
  9. To reheat, wrap loosely in foil and bake for 5-10 minutes at 350°F. (Or they may be reheated in the microwave wrapped loosely in a damp paper towel.)

Bethenny Frankel’s Marbled Pumpkin Cheesecake

Ingredients for crust:

  • 1 1/2 cups graham crackers, crushed finely (approximately 9-10)
  • 2 tbsp unsweetened applesauce
  • 1 tsp ground ginger
  • 2 tbsp melted butter

Ingredients for filling:

  • 2 8 oz. containers reduced fat cream cheese, softened
  • 3/4 cup raw sugar plus 2 teaspoons
  • 2 eggs
  • 2 1/2 tsp vanilla extract
  • 1 1/4 tsp ground cinnamon
  • 1 1/8 tsp nutmeg
  • 1 can of 15 oz. pumpkin (do not substitute pumpkin pie filling!)
  • 1/4 tsp apple cider vinegar

Directions:

  1. Preheat oven to 350°F.
  2. In a medium bowl, mix together the crushed graham crackers, butter, applesauce, and ground ginger.
  3. Press into the bottom, and about 1 inch up the sides of a 9-inch springform pan.
  4. Bake crust 10 minutes in the preheated oven. Set aside to cool.
  5. In a medium bowl, mix together the cream cheese, 1/2 cup raw sugar, and vanilla until smooth. Mix eggs in one at a time, blending well after each.
  6. Set aside 1 cup of the mixture. Blend 1/4 cup raw sugar, pumpkin, cinnamon, apple cider vinegar and nutmeg into the remaining mixture.
  7. Spread the pumpkin flavored batter into the crust, and drop the plain batter by spoonfuls onto the top. Swirl with a knife to create a marbled effect.
  8. Bake 1 hour in the preheated oven, or until filling is set.
  9. Run a knife around the edge of the pan, and allow the cake to cool before removing pan rim.
  10. Chill for at least 4 hours before serving.

How to avoid being haunted by Halloween treats

Source: EatingFree.com

Source: EatingFree.com

Let the holiday gobbling commence.

According to one article in USA Today, five percent of all candy consumption for the year will occur this week, starting with All Hallow’s Eve.

Even scarier? Most parents eat one out of every two candy bars their children bring home, says Harry Baltzer, vice president of the NPD Group, which does research on eating trends.

Chocolates rank first in popularity, especially among adults, followed by chewy candies and hard candy.

So how can you enjoy the season’s treats without playing tricks on your waistline? Below are a few tips for starting some healthy habits this Halloween:

    • Buy healthy treats such as raisins, popcorn balls, pretzels and toys (just be prepared for possible retaliation in the form of toilet paper)
    • If you’re giving out candy, don’t buy your favorite brand…it’ll keep you from skimming off the top while you wait
    • Feed trick-or-treaters a solid meal before they hits the streets to avoid snacking – that goes for parents, too
    • Partition the evening’s loot into three piles immediately: Enjoy now, freeze for later and give away
    • Finally…do enjoy your favorite candy on Halloween, and savor every bite so you don’t feel deprived of the fun

Happy Halloween, everyone!

Fave Fix: Snikiddy’s smart snack swaps


Snikiddy

Football season is in full swing, Halloween is nearly here, and holiday parties are just around the corner…let the mindless munching commence!

Ok, ok – so it’s not necessarily bad news for nibblers: Savvy snacking can actually help you lose weight by staving off hunger and preventing overeating. That is, as long as you keep your wits about you when staring down a gauntlet of goodies.

A few tips:

1. Plan ahead. When hunger hits and you’re unprepared, you can get into some real trouble. Have something light and healthy (fruit and cheese, or even a handful of nuts and crackers) before you set foot into the party. That way, you can relax and enjoy yourself instead of making a beeline for the buffet.

2. Practice portion control. As with many things in life, bigger is not better. So say ‘no’ to supersizing, whether it’s your plate, your serving or (like me, often) your eyes in proportion to your stomach. Start with small tastes, eat slowly and savor every bite.

3. Pick replacements. Choose flavor-packed snacks that contribute to the feeling of fullness and satisfaction. And when you’ve got a favorite food that you just can’t pass up, find a healthier replacement to satisfy that craving…otherwise you’ll keep eating other stuff in an attempt to fill the void.

Case in point: Chips. Sometimes you just need that hit of salty crunchiness. But all the grease, artificial ingredients and extra calories? Not so much.

Well, that very same dilemma inspired Mary Owings Schulman, a mother concerned about her kids eating healthy, to create a company called Snikiddy, which makes snacks that promote good health.

Snikiddy’s all-natural snacks are made from non-GMO ingredients, are certified wheat- and gluten-free and come in three varieties – Cheese Puffs, Baked Fries and an eight-veggie crisp, Eat Your Vegetables.

These are some seriously good snacks. I even ran an unofficial taste-test among a group of friends and the consensus was that they are…delicious. If you like Pirate’s Booty, you’ll love the cheese puffs, and the fries packed a big punch of flavor in a crunchy little straw.

But the crowd favorite, by far, was the veggie crisps. Not only are they tasty and filling (one tester described them as “surprisingly substantial”), but they’re also super crunchy and flavorful, almost like pita chips. Plus there’s a full serving of veggies in every ounce.

But the best part? Finally, a great chip for scooping guac… you know, just in case you want a little extra-veggie credit next time you get a snack attack.

Thanks to the folks at Snikiddy for providing samples for review; all opinions are my own. 

Nike Women’s Marathon SF: Week 14 training recap

Source: Nike

Source: Nike

Happy hump day, and welcome to the week 14 recap!

There’s quite a bit to get to, so I’ll jump right on in. Here’s what the schedule looked like:

  • Tempo run – 5 mi
  • Track workout – 7 x 800s
  • Long run – 15 mi 13.1 mi

After all the rain in Portland, this week’s downright toasty weather in the Bay Area was a welcome change. Although I did bring one little souvenir home with me: a head cold.

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The first sign of trouble: Tuesday’s five-miler was uneventful, although I felt like I was really dragging. Then came the telltale twinge in my left tonsil when I woke up on Wednesday morning, which evolved into a full-body ache by the end of the day.

No, no, no. I cannot get sick with a half marathon in four days and a full marathon in two and a half weeks.

So I proceeded to lay low (i.e. not leave the apartment; thank goodness for home offices), hydrate like crazy and load up on OJ, smoothies and vitamins. Healthy habits aside, I think it was actually the two nights I knocked myself out with NyQuil that finally did the trick.

While I managed to ward off the worst of it, I still wasn’t feeling 100 percent on Thursday, so I pushed my track workout to Friday. Despite the extra day of rest, I really had to drive myself to stay on pace for the 800’s, which ranged from 3:38-3:48 (the target was 3:45-3:48).

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Aside from a little stuffy nose, I felt better by Saturday morning…although I woke up with a sore left hamstring (seriously, what is wrong with that side of my body this week?!), so I did an easy 30 minutes on the bike and rolled the heck out of it before hitting up the expo for Sunday’s race.

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The schedule technically had me running 15 miles for this week’s long run, but I figured a race of 13.1 would count because it’d be at a harder effort. Plus, there’s no better way to rev the engines than with a little pre-race race. And, Hubby decided to run with me (his first half…yep, just like colds, the running bug also seems to be very contagious).

This race actually turned out to be a great dress rehearsal for the Big Day (aka Nike Women’s Marathon on October 20) because…I slept right through my alarm on Sunday morning!

Yes, total rookie mistake. And no, I was not hopped up on NyQuil at the time. 

Luckily, Hubby was planning on waking up later, so his alarm got us both up…although it was a mere 30 minutes before we had to be out the door. Not exactly an ideal start, but miraculously everything else went smoothly, and we got to the start with time to spare. We even bumped into @PavementRunner and got to wish each other luck before lining up in our respective corrals.

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As you can see, the start was super crowded. I heard there were about 16,000 people doing the race, but they had us well organized into groups by projected finish time, starting with the fastest runners.

Why? Well, mostly to prevent mass chaos when the gun goes off. Rather than having everyone start at once and run the risk of over-eager runners trampling each other, each corral gets its own official start. But don’t worry; your timing chip doesn’t register until you actually cross the line (hence the difference in “gun” time and “chip” time).

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Hubby and I were slotted into the second corral, which means that we’d be in the second wave of runners to cross the starting line.

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After the National Anthem, we were off! My game plan was to run by “feel” to gauge my pace and fitness level, which will better inform my planning for the full 26.2 in two weeks. Here are a few of the highlights:

Miles 1-3: These were the warm-up miles where we focused on getting a feeling for what pace would be sustainable for the duration of the race. You can have a number in mind, but it may change due to a number of external influences (i.e. temperature, humidity, etc.), so it’s good to do an assessment at this point. We resisted the urge to go out too quickly, and stuck by the 1:45 pacers.

Miles 4-6: By now the initial adrenaline wore off, so we settled into an 8:30 pace, which felt comfortable. I ate a chew every mile and a half or so, and we stopped at the aid stations for water because the weather was a bit warmer than what we were used to in the city. And now that we were in the groove, I started to enjoy the scenery, including one inspirational runner who was keeping a good clip despite having both arms occupied – one broken and the other carrying an American flag!

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Miles 7-9: I always see these as the most mental miles; you’re about halfway in, and if you can hold the pace and get to double digits, you’ll be in the clear. Hubby and I were checking in regularly with each other and were both feeling good. We continued to stop at the water stations, and I upped the chews to one per mile to maintain energy. Also helpful for morale was the spectator signs; my two favorites: “Trample the weak, hurdle the dead” and “Remember, your training lasted longer than Kim Kardashian’s marriage.”

Miles 10-11: Around mile 10, we made a turn out of a shaded neighborhood and onto a main road…into full sun. I could feel the rays getting stronger by the minute, so I knew it was crucial to finish before it started getting too warm. Water stops were no longer optional, and I started to pull away from Hubby around mile 11 (we had an agreement beforehand to go ahead if one of us needed to drop back).

Miles 12-13: This is simultaneously the best and the worst part of the race. You’ve got another rush of adrenaline because your brain realizes you’re almost done…but then you realize that your legs are not able to react as quickly as you’d like, so it becomes a mind/body battle. I just had to dig in and rely on the growing crowd support, even though with all the turns, the finish line was nowhere in sight!

Final .1 mile: At last! We rounded a corner, and the finish line was like a mirage in the desert. It always is (feels?) farther than it appears, so all I could do was try to block out the burning in my lungs and legs and just focus on getting to it. I crossed the line and gratefully took the bottles of water, Gatorade and chocolate milk from volunteers before watching Hubby finish about a minute later.

Official times: 1:53:01 for me, and 1:54:16 for Hubby.

We met up again with @PavementRunner (who rocked a 1:37 PR, by the way) and the rest of my Saturday morning run crew to take a victory photo at the post-race celebration.

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And on the way home, we decided to continue the festivities with a little In-N-Out…”Animal-style,” of course.

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All in all, a successful race day: Although it took some restraint to run without trying to go all out for a PR, I’m happy we ran strong – yet sane – and stayed injury-free, which was the ultimate goal.

Stay tuned for next week…the final full week of training before the Big Day!

DIY Beauty: Pumpkin Pie Sugar Scrub

Source: Indie Lee

Source: Indie Lee

Fall is in the air, along with one of my favorite seasonal scents: pumpkin!

Drink it in a latte, eat it as a slice of pie or slather it all over you body with this scrumptious Pumpkin Pie Sugar Scrub from Indie Lee, creator of the namesake eco-chic and all-natural skincare line.

Inspired by her fan-favorite Coconut Citrus Body Scrub, Lee whipped up this autumnal treat to get sun-stressed skin ready for the crisp months ahead.

See the image above for ingredients, and here are the directions for indulging in this guilt-free pumpkin polisher:

  1. In a large bowl, mix all dry ingredients until fully blended.
  2. Add coconut oil and pumpkin pie mix (or canned pumpkin, if you can’t find the mix), blending until smooth.
  3. If scrub is too runny, add more sugar to get it to desired consistency.
  4. Cover the scrub and let it sit for an hour before using.
  5. Discard of any unused portion.

For more natural beauty tips like this, visit IndieLee.com.