What’s for lunch? Tips for packing some extra health into your day

Photo credit: Dietriffic.com

Photo credit: Dietriffic.com

Breakfast may hold the title of “most important meal of the day,” but that doesn’t mean lunch is off the hook.

Eating a healthy mid-day meal not only provides lasting energy and prevents evening binge eating, but it also offers a much-needed brain break to finish the day strong.

Aim for a lunch that is 400 to 500 calories and made up of 30 percent protein (four to five ounces of fish, lean meat or tofu), 50 percent complex carbs (whole grains, veggies and fruit) and 20 percent healthy fats (olive oil and nuts).

Hitting happy hour? Then it’s especially important to consume a light-yet-filling meal, which will keep you satiated for a few hours and defend against any potential over-imbibing.

Here are a few tips for making the most of that second meal of the day:

  • Stock up on healthy options when you shop for groceries: Get simple staples that can be mixed and matched, such as whole-wheat bread and peanut butter, beans and tuna, plus lots of fresh fruits and vegetables
  • Subscribe to healthy recipe websites or turn to social media sites, such as Pinterest, for inspiration: Sometimes all it takes is a new recipe to spark some creativity in the kitchen, which will keep you from relying on junk food to get through the day
  • Make the most of leftovers: When dinner’s done, set aside a portion or two so you can enjoy it all over again the next day
  • Take a pantry challenge: Visit MyFridgeFood, and make a game of clicking on various combinations of ingredients you have on hand to discover new recipes
  • Don’t skip dessert: Add a sweet ending to keep from feeling deprived; pick fresh fruits that are in season, or look for other guilt-free treats such as low-fat pudding cups or dark chocolate
  • Opt for made-to-order sandwiches over fast food when you’re on-the-go: And swap out mayo for mustard to help cut back on fat and cholesterol
  • Choose pre-made meals that are all-natural and preservative-free, if the freezer is your only option: Tandoor Chef, for example, offers a line of traditional Indian entrees that are low in sodium and trans-fats and contain no artificial sugars – plus there are even several vegan and gluten-free options available to spice up your week
  • Finally, don’t forget food safety: If refrigeration is not available, use insulated lunch boxes or bags with frozen ice or gel packs to keep contents at a safe temperature

SKINutritious Lemony Kale Salad

Photo credit: Daily Candy

Photo credit: Daily Candy

Just ask Kermit – it wasn’t easy bein’ green…until kale came along.

Thanks to this leafy superfood, the most-loathed color in the food pyramid has now risen to rock-star status.

Doctors may tout its transformative powers for inside the body, but holistic aesthetician Elise May recommends it for how it impacts the outside, as well.

Her favorite kale salad was recently featured in Daily Candy, and it’s so simple and so yummy, I couldn’t resist re-posting it here.

SKINutritious Lemony Kale Salad

Ingredients:

  • 1 bunch dinosaur/lacinato kale
  • 1 lemon, juiced
  • 1½ tbsp. olive oil
  • ½ clove garlic, minced
  • ¼ tsp. red pepper flakes
  • Salt and pepper, to taste
  • Toasted pepitas, avocado, gluten-free breadcrumbs (optional)

Directions:

  1. Wash kale and remove stalks. Slice thinly and place in a large bowl.
  2. In a separate bowl, whisk together lemon juice, olive oil, garlic and red pepper flakes. Season with salt and pepper.
  3. With clean hands, massage dressing into kale for several minutes until leaves soften. Let sit for 5 minutes to soak up the flavors.
  4. Top with toasted pepitas, avocado and gluten-free breadcrumbs, if you so choose.
Photo credit: Daily Candy

Photo credit: Daily Candy

Want more of Elise’s skintastic recipes? Download her Skin Detox eCookbook here, and keep an eye out for the second edition, due later this summer.

Six mistakes to avoid on your long runs

summer-workout-playlist-collegecandydotcom

Photo credit: CollegeCandy.com

It’s marathon season, and there’s nothing more essential to an endurance training program than the long run.

Not only does it strengthen the heart and lungs by boosting the flow of blood and oxygen, but it also improves muscle endurance, primes your body to burn fuel more efficiently and provides that boost in confidence to mentally tackle the mounting mileage.

But there’s also a dark side to the long run that strikes fear in the hearts of many runners.

Whether it’s a nasty case of gastrointestinal distress, “bonking” (hitting the proverbial wall) too early or overtraining to the point of injury, it’s important to keep a few things in mind to help your long runs help you in the long run.

BEFORE the run…

1. Fueling incorrectly. 

Runners’ nutritional needs and tolerance may vary, but aim for 30-60 grams of carbohydrates per hour of activity, and keep it simple with low-sugar foods and drinks that you know agree with your system. (Learn from my recent mishaps during my own marathon training here)

2. Avoiding the warm-up.

A solid 10-minute warm-up slowly raises heart rate, dilates blood vessels and raises core temperature, ensuring that your muscles are flexible, operating efficiently and are well supplied with oxygen.

DURING the run…

3. Going too far.

It’s easy to get carried away and bite off more than you can chew, mileage-wise, but err on the conservative side by following a plan that takes your current fitness level into account and ramps up in small increments to prevent injury.

4. Going too fast.

Unless you’re an elite athlete, there’s no need to hit a fast pace or target time when running long; it’s more important to maintain a pace that’s easy and conversational in order to achieve optimal fitness for performance on race day.

AFTER the run…

5. Forgetting to refuel. 

Replenishing depleted muscles and replacing lost fluids are critical to recovery, so start with a carb-based post-run snack in the first 30 minutes after a run, drink 16 ounces of water for every pound lost (or until urine runs pale), and aim to have a balanced meal of carbohydrates, protein and healthy fats within two hours of completing your long run.

6. Skipping rest days.

Resist the urge to take a “more is more” approach with your workouts; taking a day off after a long run is almost as critical to your training as the long run itself, so know when back off in order to push hard later.

Nike Women’s Marathon SF: Week 7 training recap

From spotting American bison to eating “tachos” to running my longest distance in years, this was a week marked with several firsts.

Photo credit: Nike

Photo credit: Nike

But before we get into that, here’s what was on the schedule for week seven:

  • Tempo run – 8 mi
  • Track workout – 7 x 800s
  • Long run – 17 mi

I had great intentions when mapping out a more scenic route for Tuesday’s longer tempo run. But, as they say, “the best laid plans of mice and men often go astray”…

8miler

My goal was to do part of the run on some nice, soft trails through Golden Gate Park, which is much more forgiving than concrete.

The reality was that a quick eight-mile loop ended up being a tiring adventure. I ended up getting totally turned around in the park and had to rely on my phone’s GPS to find my way home, plus I could tell I wasn’t fully recovered from last weekend’s 15-miler.

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Taking the, ahem, “scenic route” through the park

By Thursday, I was hoping the lead would be out of my legs, but they were still feeling heavy from the previous two long runs.

Luckily, there was plenty of action on the track to keep my mind occupied during the speed intervals.

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My times ranged from 3:36-3:46 for each 800-meter segment, which was just below the goal of 3:45-3:48, but felt tougher to maintain than in past weeks.

Quantitatively, the workout was a success…but qualitatively, it got me thinking about cutting down next week’s tempo run (currently scheduled for 10 miles) if I’m still feeling sluggish.

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In the meantime, I’m focusing on fueling up with healthy fare like this quinoa-kale salad from Evolution Fresh, a Starbucks-owned chain out here in California that specializes in juices and salads.

I know I said I’d lay off the quinoa during training, but I figured it wouldn’t hurt in such a small amount, especially because this salad – complete with butternut squash, black beans and seeds mixed with a mild harissa sauce – is one of my favorites.

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But then again, sometimes you just need to let loose…

Case in point: When your husband’s birthday coincides with 25-cent wing night at the local bar.

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Those little nuggets of joy on the upper right are tachos, or tater tot nachos.

Yes, they’re as wonderful as they sound. No, they’re definitely not the best nutrition for training. But that didn’t stop me from devouring them. Potatoes count towards carb-loading, right?!

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The aftermath…final tally was 154 wings between eight of us

Good thing Saturday’s long run was a 17-miler! I was admittedly nervous going into it, though, because I haven’t run that far in years.

Brian (aka Pavement Runner) and I met up again to knock out a few miles through the Marina, along the Embarcadero and down Market Street before joining his usual Saturday morning group.

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Sunrise runs mean catching sights, such as docked America’s Cup boats

By the time Brian and I finished our run and started out with the group on their planned nine-miler, we had about 10.5 and 7.5 miles under our belts, respectively.

Feeding off the collective energy really helped, especially because my confidence, energy and sanity started wavering around mile 14.5. Thanks to kind words of encouragement from Brian, plus Milo’s nine-minute run/one-minute walk technique, I was able to keep plugging along.

The route took us through Golden Gate Park and right by the resident herd of American bison. It was a fun mid-run surprise (I had no idea they were there, so I had to do some research on them later) and, of course, we had to stop and get a picture.

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Brian, Milo, me and Casey in front of the buffalo paddock

By that time, we had just a handful of miles to go, so between the good conversation and a final push from energy gels and chews, we were able to finish strong. Sweaty, but happy, we trekked over to a nearby coffee shop to grab some post-run treats.

It was a morning that made me realize why I love running and why I do things like train for marathons when friends and family (and, let’s face it, even I sometimes) question why.

I used to say it was worth it for than moment when you cross the finish line, that sense of elation and accomplishment. But for as great as the PR’s and fun race medals are, what it’s really all about is the community.

Regardless of where we came from – or where we are going – when we’re on a run together, we’ve got something in common that unites us. And that’s rewarding enough in itself.

So with that in mind, it’s with renewed enthusiasm that I venture into week eight…stay tuned; we’re almost to the halfway point!

Recipe: Super-cheesy baked spaghetti pie

photo (84)

Combine an increase in running mileage with recovery time spent trolling the internet for new meal ideas, and you’ve got a recipe for trouble.

Needless to say, I found this recipe when a recent carb craving struck. It’s a perfect weeknight dish that can be whipped up with very little effort, thanks to the convenience of jarred pasta sauce, pre-cooked sausage and shredded cheese.

photo (86)

Of course, I couldn’t resist, oh, quadrupling the amount of cheese (yes, seriously) and adding some sweet Italian sausage to spice it up a bit.

The result? As delicious as it looks. And, bonus: Not only is there minimal-prep involved, but it’s also basically foolproof; as long as you can boil water, you’re good to go!

photo (87)

Super-Cheesy Baked Spaghetti Pie

(Recipe adapted from LeMan and Wife)

Ingredients:

  • 1 jar (~25 ounces) pasta sauce
  • 16 ounces cooked spaghetti
  • 4 italian sausages, roughly chopped
  • 2 cups grated Parmesan
  • 2 eggs
  • 2 cups skim milk
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 cups shredded mozzarella cheese

Directions:

  1. Preheat oven to 350 degrees.
  2. Place cooked spaghetti in a 9×13 baking dish, and sprinkle sausage and Parmesan evenly over the top.
  3. Beat eggs in a small bowl before adding milk, salt and pepper, then pour mixture over the Parmesan.
  4. Top with pasta sauce, and sprinkle with mozzarella.
  5. Bake until cheese browns and sauce bubbles, about 45-55 minutes. Let sit for 10 minutes before serving.

“Mix it Up” lower-body treadmill workout

I used to skimp on lower body strength training because legs get enough of a workout during weekly runs, right?

Wrong.

It’s a common misconception that strength training for the lower body is not necessary for people who do a great deal of cardiovascular exercise. But simply moving your lower body is VERY different than strengthening the muscles there.

Regular lower-body exercise not only increases bone strength, improves balance and stamina and decreases injuries to knees and hips, but it also helps slow the physical weakness that is part of the aging process and maintains balance, stamina and confidence.

I learned this the hard way during my last round of marathon training, so this time I’m not taking any chances. Here’s a fun four-miler that incorporates bouts of leg exercises between five-minute run segments on the treadmill:

LowerBodyTreadmillWorkout

For even more of a challenge, feel free to play with the incline. Aim to maintain at least a one percent grade throughout the workout to help prevent shinsplints, but if that’s too easy, adjust it up a few percentage points for a great way to increase the intensity of your workout without having to increase speed or impact on your body.

Nike Women’s Marathon SF: Week 6 training recap

Have you ever heard the saying, “the days are long, but the years are short” to describe the passage of time?

Well, now that we’re already more than a third of the way through training, I’d say it also rings true for running: “The runs are long, but the weeks are short.” I can’t believe race day is a little over two months away!

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The upside so far? I’ve gotten into a great workout rhythm, thanks to a manageable three-times-a-week run plan.

The downside? More often than not, our apartment looks like it got hit with some kind of running gear tornado as I experiment with new clothing, supplements and accessories for race day (but more on that later).

photo_gear

Here’s what was on deck for week six:

  • Tempo run – 5 mi
  • Track workout – 5 x 1200s
  • Long run – 15 mi

I learned that there’s a nice side effect of long weekend mileage: Tuesday’s tempo runs seem short in comparison!

Since my legs were feeling a little heavy from last week’s long run, I ran over to Golden Gate Park to distract myself with a change of scenery.

photoGGP

Oddly enough, I haven’t spent much time exploring here for having lived in the Bay Area for almost a decade now, so it’s nice to make up for some lost time.

Not only is it peaceful on the paths, but it’s also pretty much the perfect way to escape from being surrounded by concrete in the city.

photoGGP2

By Thursday my legs had bounced back, so I was champing at the bit for some speedwork.

This was the first time I tried 1200s on the track (last time was an estimate along the Portland waterfront), so I was interested to see how my pacing would go.

phototrack

Despite having to keep ducking from pigeons (I think the little buggers got a kick out of buzzing us runners with several whole-flock flybys), my pace stayed between 5:27-5:34, which was slightly faster than the 5:42-5:45 target.

Normally, I’d try to back off and maintain the goal pace, but I was feeling good, so why not reach for more? Learning to run through some discomfort will only help come race day.

phototrack2

Speaking of discomfort… Gearing up for weekend long runs is starting to require more and more motivation under the mounting mileage.

Here’s how the conversations (i.e. me pleading) with friends usually go:

Me: “Hey, wanna join me on a long run this weekend?”

Them: “Sure, I’d love to grab a workout! How far are you going?”

Me: “15.”

Them: “Um, miles or minutes?”

Me: “Miles. But it’ll be fun! you don’t have to even run the whole way. You can just hop in a for a few miles. Hello? Wait… Why are you walking away?”

So, needless to say, I was excited when fellow Bay Area endurance runner and blogger buddy Brian Kelley of Pavement Runner tweeted me to see if I’d like to join him for an early-morning eight-miler.

PRtwitter

And I do mean early. We set out at 6:30 a.m.

I’m not sure if it was the great company and conversation – or the fact that I wasn’t completely awake yet – but we were done with eight-plus miles before we knew it. Gotta love that!

As it turns out, our run was just Brian’s warm-up (he was meeting a group for another eight-miler afterward; I may work up the guts – and speed! – to join them eventually), so Ben came out to do the balance of my miles with me to finish closer to home.

Run1_Aug10

The good news is that I felt awesome and was keeping a steady pace…until about 12 miles in.

The not-so-good news is that there was no flat route home, so the hills totally killed my hamstrings and wiped out what little energy I had left.

Run3_Aug10

No, that’s not me barfing, but I did need to bend over to catch my breath and “stretch” a few times around the 14-mile mark.

But on that note: Friday night must have been a crazy one in San Francisco because I passed by no fewer than five piles of vomit on the sidewalk along my route that day. Gross!

photo15miler

Sidewalks plastered with the previous evening’s stomach contents aside, I made good time overall and was done with the 15 miles before 9:00 a.m., thanks to Brian and Ben.

It was a great reminder that, while running’s not usually considered a team sport, a team mentality can be a really powerful part of the experience.

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(And, bonus – I found a favorite new running tight, the Relay Capri ($69) from Athleta, which I bought as an impulse bribe for myself, but fell in love with on my long run…check it out, if you’re in the market for something cute and functional that’s not outrageously-priced.)

Happy trails, everyone…and onward to week seven!

Three-ingredient chocolate peanut butter bars

photo (60)

Ok, so these aren’t necessarily the healthiest treats. But they’re easy. And delicious. Plus, let’s face it, sometimes you just need a little peanut butter pick-me-up.

Fair warning, though – don’t expect them to linger on the counter very long…they’re addictive!

Three-Ingredient Chocolate Peanut Butter Bars

Ingredients: 

  • 2 bags semi-sweet chocolate chips
  • 2 cups peanut butter
  • 1 cup powdered sugar

Directions: 

  1. Melt first bag of chocolate chips in the microwave until smooth (increments of 15-20 seconds work best)
  2. Spread melted chocolate on the bottom of a liberally-greased 9×9 glass pan; let harden
  3. Mix peanut butter and powdered sugar (you may have to tweak the ratio, depending on brand, for desired consistency); spread on top of chocolate
  4. Melt second bag of chocolate chips in microwave; spread on top of peanut butter layer and let harden before cutting

Sink your teeth into four healthy summer burgers

Photo credit: SimplyRecipes.com

Photo credit: SimplyRecipes.com

‘Tis the season for a backyard BBQ, but letting loose on weekends doesn’t have to totally derail healthy eating habits.

And as much as I love the traditional all-beef patty (I am from the Midwest, after all), it’s nice to switch things up every now and then.

Start by pumping up your typical burger with nutrient-rich ingredients such as bean sprouts, shredded zucchini, beans, wheat germ and whole grains for added flavor, fiber and moisture.

Then when you’re ready to take the plunge, tickle your taste buds with these four alternative burger recipes that will satisfy the heartiest of appetites (and still be easy on the waistline).

Plus they’re so flippin’ delicious, you may just forget they’re good for you!

Cherry Bison Burger

Even though it has yet to compete in popularity, buffalo meat is lower in cholesterol and calories yet higher in iron and protein than beef. The rich flavor pairs well with cherries, which not only add a dose of antioxidants, but also a sweet zing to these burgers.

  • 1 pound ground buffalo (American Bison)
  • 3 ounces dried cherries, chopped
  • 3 teaspoon Worcestershire sauce
  • 1 tablespoon Hoisin sauce
  • 1/4 cup whole wheat bread crumbs
  • Salt and pepper, to taste

Mix all ingredients until well-blended, form into patties, then grill and serve with lettuce on toasted whole wheat buns.

Thanksgiving Dinner Turkey Burger

There’s nothing tastier than that day-after-Thanksgiving turkey sandwich, piled high with all the trimmings. This burger is a throwback to that memorable meal, with all the same indulgent flavors, just less fat and fewer calories.

  • 1 pound ground turkey breast
  • ½ onion, finely chopped
  • ½ cup celery, finely chopped
  • 2 eggs
  • 2 tablespoons poultry seasoning
  • ¼ cup seasoned stuffing mix
  • Salt and pepper, to taste

Mix all ingredients until well-blended, then form into patties and grill, serving with cranberry relish and light mayonnaise on toasted wheat bread.

Chicken Satay Burger

Whether eaten on a stick or in a bun, this is one of my favorite dishes and easily transforms chicken into a simple-yet-exotic weeknight meal. Play with the spicy peanut sauce to get your desired consistency – thicker can be spread directly on the burger, while a thinner sauce would be great for dipping.

  • 1 pound ground chicken
  • 1 clove minced garlic
  • ½ cup chopped cilantro
  • ¼ cup chopped mint
  • 1 tablespoon soy sauce
  • ½ teaspoon lime juice
  • Salt and pepper, to taste

Mix all ingredients above until well-blended, and form into patties. While patties are on the grill, mix the following ingredients for spicy peanut sauce: ½ cup peanut butter with 2 tablespoons coconut milk, 1 tablespoon lime juice, 2 teaspoons soy sauce, 1 teaspoon brown sugar and ½ teaspoon crushed red pepper. Serve on toasted whole wheat buns.

Glazed Ginger Soy Salmon Burgers

Sweet and tangy, this sea-based burger is easier to make than you’d think – plus it gives you a hearty helping of omega-3’s, vitamin D and selenium, each of which have their own powerful health benefits.

  • 1 pound canned or finely diced fresh salmon
  • 1 egg
  • 1 tablespoon minced fresh ginger
  • 2 scallions, finely diced
  • 1 tablespoon soy sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon toasted sesame seeds (optional)
  • Salt and pepper, to taste

Mix all ingredients until well-blended, form into patties and pan-fry using olive oil spray to prevent sticking. Serve on toasted whole wheat buns with ginger-lime aioli, which can be made with ½ cup light mayonnaise, 1 clove minced garlic, 1 teaspoons minced ginger and 1 tablespoon lime juice.

DIY Beauty: Honey-yogurt facial

Photo credit: Stonyfield.com

Photo credit: Stonyfield.com

When it comes to DIY beauty, my grandmother passed down these words of wisdom:

“What’s good for the inside of you is good for the outside of you, too.”

So while I have yet to find a kale facial (don’t worry; I’ll keep you posted), there’s another cheap and easy fix that uses everyone’s favorite protein-packed, probiotic snack: Greek yogurt.

Not only does the lactic acid help smooth fine lines and even out skin tone, but yogurt’s enzymes can also help remove dead cells and exfoliate your skin.

Add a spoonful of honey to help skin retain moisture, and you’ve got a simple at-home masque that stacks up against even the spendiest spa versions.

Honey-Yogurt Facial 

Ingredients: 

  • 3 Tbsp plain, full-fat Greek yogurt
  • 1 Tbsp honey

Directions:

  1. Mix ingredients together in a small bowl
  2. Apply to face evenly in a thick layer
  3. Leave on for 15 minutes
  4. Rinse off with warm water