Running Blues and Buitoni Pasta Review
I wasn’t looking forward to my long run. This week, has been a lower energy week but each run has turned out ok. Until today.
The goal was 18 miles. Just 1 mile more than last week. Seemed do-able.
The morning air was heavy with humidity. Shane was with me on the first leg of the run, 6.63 miles. I had to stop to give him water 3 times so our pace was slow. When I dropped him off at the house, I filled the water bottle and continued on. My legs were still heavy and I wondered how I was going to make it another 11 plus miles. My thought was that the energy would kick in as it usually does and I would enjoy the run.
There was a hint of light breaking through the trees but still, without my guardian (Shane) I wanted to stay to the well lit road and so continued down the Parkway towards Genesee Street. I was going to go past Utica College and continue down Burrstone Road into New York Mills, around by the old Brookside Gym. But the energy just wasn’t getting to my legs nor my head. I was dragging. I turned at the Holiday Inn thinking this just might give me the extra miles I needed to hit 18.
On French Road, I checked the Garmin. I hadn’t even run 13 miles yet! Where was my energy? Where was my enthusiasm. Where was my running desire? and….how am I going to make it home? The thought actually crossed my mind to call Ted and have him pick me up. No. I talked myself out of that remembering what Coach said “You will most likely want to quit at least twice during a marathon, but you’ve trained your self to keep going”.
When I reached Valley View golf course, I knew my miles would be short. I thought, if I could only go into the golf course and around, that would allow me to reach my goal. But the energy wasn’t there. My legs were like lead with every step. I started drinking water like crazy, just to do something to get my mind off my exhaustion. FINALLY! I turned into the driveway.
Total miles = 17.25. I felt exhausted and defeated. Where did I go wrong?
Running fuel: I ate half a bagel with PB at 3 AM. An Accel Gel with 20 mg caffeine at mile 6. I had Sports Beans for electrolytes at mile 11.2.
Differences from last week (when I felt like I could do an Iron man): I had the bagel with PB 2 1/2 hours earlier (at 12:30 AM). I took the day off running BEFORE my long run last week. This week I ran 8+ miles on Wednesday(the day before). The temperature was about 5 or so degrees warmer and MUCH MORE humid.
The run today has left me sore. I’ve been moving at a snails pace. I felt like I could pull up a pillow and go right to sleep and that just doesn’t happen to me, the “Energizer Bunny”.
I’m suppose to run about 5 miles tomorrow in order to crank my weekly mileage up there but I have a 5K race on Saturday. At this point, I can only hope a goods night sleep will revitalize and refresh.
Do you get mad at your self on those days when you have very little energy? or do you just go with it?
BUITONI! Here is a video on super foods which discusses how good Buitoni Pasta is for you since it is made with whole grains. Naturally Buitoni is the last product discussed.
I was sent a coupon to try a box of Buitoni Frozen Meals for Two. Our box of Four Cheese and Spinach Ravioli didn’t serve just two, it served four.
The dinner we created with Buitoni Ravioli made everyone happy.
I added shrimp for protein,
some extra vegetables of cauliflower and broccoli for fiber,
and the cheese and spinach ravioli in a tomato basil sauce.
It was a quick, hearty meal and perfect for easy preparation on a week night.
You add the frozen bag of sauce to water. When it comes to a boil, add the pasta and continue boiling for 5 minutes. Drain pasta. Place into a serving bowl. Cut open the bag of sauce and pour over pasta. Perfecto!
On another scary note and brought to my attention by Vegetarian Site….Ever tried Tofutti? Read about some possible FALSE CLAIMS HERE.
Have you tried Buitoni pastas or the sauces?
Joanne
CEimB Mango Lassi
Ellie describes this weeks recipe pick by Leslie of Lethally Delicious as “Nirvana – a silky smooth delight…” We could not have agreed more.
So easy…
2 ripe mangos – peeled and cubed
1 1/2 cups non fat yogurt
2 TBS honey
2 cups ice
Put all the above in your blender and enjoy.
My parents ate it with a spoon because my father was annoyed by the Mango Mustache…
As I walked into the kitchen to bring my empty glass to the sink, I heard…
“Oh! A little bit of rum would be delightful in this!” Then there was “Ted….do you have any Grand Marnier?” . Guess Dad had second thoughts on the rum.
There was a little disruption of chairs and the pitter patter of BIG feet, “CLUNK” as a bottle was set down on the table. Then I heard my mother squeal “ OHHHHHH!”
Peering into the dining area, I see my father with a sheepish grin on his face and the bottle of Grand Marnier. My poor mother is shaking her head as if to shake the strong taste of liquor off her tongue.
Personally, I thought the drink was 100% perfect in its original form.
Ted’s only complaint was BRAIN FREEZE.
Great pick Leslie. We had fun with this one.
Joanne
New Foods and Crab with Noodles
Calling all runners, exercise enthusiasts, and everyone in between! Here is a quote we all need to remember by Alan Robinson- 56 years old and partially paralyzed marathon runner:
Don’t be concerned with what you can’t do. Work on what you can do – then count your blessings.
Tuesday, I did a tempo run slower than I wanted. The above quote made me realize I should be grateful to do it at all. Total miles Tuesday = 9.53. Leg workout with weights before the run. Exhausting!
Wednesday, 8.04 road miles, preceded by a weight workout for back and shoulders. Did you ask, “Where was Shane?” Well, he didn’t go running with me today because we thought he was destined to have a nasty day ahead of him.
Shane had to fast because we thought the vet was going to remove a little growth from his chin. It’s about the size of a dime and looks like a little cluster of bumps. They said it was “puppy acne” but it hadn’t gone away with topical ointment in 6 months.
When we saw the vet this morning to check him in, she wanted to look at the growth to make sure it was operable. The result was that it’s an infection gone wild. She prescribed an antibiotic and some cleanser. We’ll see if that takes care of it and if not, in two weeks, we have to fast again. Poor baby. 
This past weekend, Pam came for a visit. Pam is a Health Coach and knows so much about living healthy, eating the right foods, and making positive changes for a balanced lifestyle. She introduced me to a new grain: Millet. I really like it. This morning, I made it as a substitute for oatmeal.
- 1/4 cup organic millet – rinsed
- about 3/4 cup water (maybe more, I didn’t measure)
- 1 TBS raisins
- 1/2 banana, sliced
- 1/2 tsp cinnamon
- 1 TBS peanut butter – stirred in at the end.
I let it boil, then simmered for 30 minutes. It had texture and offered a lighter taste than oatmeal. It was just as filling and completely delicious with added blueberries and apple slices.
To go along with my new found grain, I had another product Pam introduced me to.
Juice Plus. A new protein supplement, 15 grams worth. It tastes great. I can’t wait to try the Dutch Chocolate.
More new products….
I was cruisin’ the internet the other day and came across some wonderful information on soy feta by Sunergia posted by Hannah of Bitter Sweet. I so enjoy the taste of a good feta AND it was soy! I went crazy looking for a source to purchase the product and ended up joining a local food buying club. So far my experience with that has been less than enjoyable but I’ll let you know when I pick up my products later this week. In any event, the company, Sunergia, offered to send me some tofu samples.
I had the Spicy Thai last night while everyone else enjoyed burgers. Loved it! It’s a tofu flavored with spicy Thai flavors, nuts, garlic, chilis, all sorts of delicious ingredients.
Ted put it on the grill for me and the result was perfect. I didn’t need to do anything to it, just press out some moisture. No other flavors needed. Slice and grill. I can’t wait to try the other samples!
Crab and Noodles
The box of this healthy pasta answers all your questions beginning with “how does it taste?” The company, Racconto, boasts over 30 years of experience cooking pasta and they didn’t get that experience by making BAD pasta.
Next question: “What makes it healthy?” The Hi-Maize or “resistant starch” is slower to digest than other pastas. It’s comparable to natural foods such as whole grains, beans, bananas and helps to maintain healthy blood sugar levels to promote constant energy release. In other words, no energy spikes as you might get in processed foods.
The next question and final one. “What’s the nutritional data?” Total servings in a box is 6. One serving is about 2 oz. Calories per serving: 170 Total Fat 1 gram. Sodium is 10 mg. Carbohydrates 42 gram, Fiber 11 grams Protein is 7 grams. Looks pretty healthy to me.
The ingredients are all WHOLE grains: wheat, rye, buckwheat, kamut, spelt, millet, barley, brown rice…..HOLY WHOLE GRAINS BATMAN!!! You can’t put many more grains into one product!
Crab Rotini – Serves 6 – 8 *Based upon a recipe in Cookingclub.com
- 12 oz (1 box) Racconto Pasta (or use your favorite)
- 1/4 cup + 1 TBS Olive oil
- 1/2 pint cherry tomatoes, chopped
- 1/3 cup sliced black olives
- 3 – 4 sun dried tomatoes, packed in oil – chopped
- 1 TBS Italian Seasoning
- 2 TBS fresh chopped basil
- 12 oz Premium Crab meat
- 1/4 cup lemon juice
- 1/2 tsp salt
- 1/2 tsp pepper
- 4 to 6 0z Feta Cheese – crumbled
Cook the pasta according to the box directions, drain and set aside.
Heat the oil in a large pan and, when hot, add the tomatoes, olives, sun dried tomatoes, seasoning, and basil. Cook for about 5 minutes over medium high heat.
Add the crab meat, lemon, salt and pepper and cook on SIMMER (reduce the heat) until hot. This will take about 2 minutes.
Put pasta into a serving bowl and pour the crab mixture with all the juices over the top. Top with the crumbled feta.
What do you think? Might this dish be good with Chicken for all you meat eaters?
For more information on glycemic health, see my EXAMINER link.
Joanne
Book Review Secret Ingredient by Sally Bee
Sally Bee, the “busy Bee” as she describes herself. A healthy 30 something lady who suffered 3 major heart attacks. Sally Bee tells a short version of her story that inspired the book. The “Secret Ingredient”.
What IS that ingredient? Increased physical activity. What are the other ingredients that allowed this determined gal to beat the odds? Learn about the Five “F’s” and “the rainbow”. This book is about eating good food and living healthy. She marks the recipes with “everyday” or “treat”. The everyday recipes are ones to incorporate into your daily diet. The recipes marked “treat” should be limited to once a week or every two weeks.
Here is just a sample of the wonderful recipes I found in Sally’s book.
Italian-Style Courgettes, page 25
- 1 TBS olive oil
- 1 large onion, chopped
- 1 garlic clove, peel and crush
- 4 –5 medium courgettes (zucchini) sliced
- 2/3 cup vegetable stock
- 1/2 tsp fresh oregano
- fresh ground pepper to taste
- chopped flat leaf parsley, to garnish
Heat oil in large pan and fry onion and garlic over medium heat for 5-6 minutes.
Add the zucchini slices and fry another 4 minutes or until you see some browning on the surface of the zucchini slices. Stir frequently.
Stir in the stock, oregano, black pepper and simmer gently for 8 – 10 minutes, until most liquid has evaporated. Spoon into a dish, sprinkle with chopped parsley and enjoy.
Sicilian Tomatoes, page 31 and posted on July 13th
Italian Blushing Pasta, page 43 and posted as a pre race meal. Delicious!
Fish in a Bag, page 84.
- 7 oz haddock
- juice of 1/2 a lemon
- 1 TBS olive oil
- 1/4 cup parsley, chopped
- 1 crushed garlic clove, peeled
- 2 fresh sage leaves (or use 1/2 tsp ground)
- 1 rosemary sprig
- 1 bay leaf
- 1/4 cup white wine vinegar (or just white wine)
- fresh ground pepper
Preheat oven to 300 F. Place fish on a large thick piece of foil and drizzle over the lemon and olive oil.
Place all other ingredients on top of the fish, wrap it up to seal securely. Bake for 20 –25 minutes until cooked through. DELISH!
Healthy Spring Vegetable Risotto, page 44
Sally says this dish can be eaten everyday. It tastes divine and is an energy boosting dish.
- 4 cups vegetable stock
- 3 1/2 oz asparagus tips
- 3 1/2 oz carrots, cut length wise in half
- 2 cups fresh peas (or a bag of frozen)
- 4 1/2 cups fava beans (I didn’t put beans in the dish)
- *I added1/2 an onion chopped.
- *I added 3 cups fresh baby spinach
- 2 TBS olive oil
- 2 baby leeks, thin sliced
- 1 1/2 cups risotto rice (Arborio)
- 1 TBS fresh pesto sauce – or store bought
- 1/4 cup toasted pine nuts
Bring stock to a boil then reduce heat and add asparagus, carrots, peas and beans (if using). Simmer for 5 minutes, until tender.
Remove vegetables with a slotted spoon and set aside. Keep stock simmering.
Heat oil in large pan and sauté leeks and onion for 2 minutes on medium heat. Stir in rice.
Add 3 TBS of the hot stock and cook until absorbed. Add more stock, a little at a time and stir regularly until mixture is soupy and rice is tender. It takes about 20 – 30 minutes.
Stir in spinach, pesto, pepper. Add other vegetables which you set aside and cook until warmed through. Top with toasted pine nuts.
Because we didn’t have the beans as protein in the dish, we had soy veggie patties on the side.
I also made the Chicken Casserole for Ted on page 54. He oohed and ahhed. Another recipe success by Sally Bee.
All recipes are easy and result in an amazingly delicious meal. This is an A-Class book that I’m holding onto.
Make sure to check Sally’s site for recipes and a book of your own.
Have you picked up any really good cookbooks lately?
Joanne
First Flat and Banana Muffins
Today’s workout: chest and arms then onto a 7.53 mile run with Shane. Great morning for a run. It was 62 degrees.
The view on Saturday morning: My favorite part of the switchbacks, located in Valley View gold course
It was dark and foggy Saturday morning, but when the sun is shining, this above picture offers the light at the end of the tunnel. The switchbacks are shaded by trees. It’s a trail run. To get to the point pictured above, you have to run up hill. It’s not super steep but enough to get you looking forward to seeing flat ground again. On a sunny morning, you exit the trees and the above 6th hole at Valley View offers a burst of sunshine and a nice downhill run. My light at the end of the tunnel. That was Saturday, Sunday brought on its own challenges.
Ted and I rode 31.6 miles Sunday before the inevitable: A Flat Tire. This is how it all started…
After our three Florida guests left, at 9:30 am, my parents, Ted, and myself had breakfast at Creekside. Wonderful breakfast, as always. We had the bikes on the back of the car so Mum and Dad would drive the car home and we would go on our cycling merry way.
We left Washington Mills to Sauquoit. Up, up, up, UP Sulphur Springs Road. That was a 6% assent. Oh YAY! We made it. From Route 12 we took Fountain St. into Clinton. Back to New Hartford and down Genesee St. at which point Ted said lets keep going. “What ever” was my enthusiastic response.
We took old Herkimer Road to Dyke Road and at about 2 miles from home I said, “Ted you can go on ahead because I’m really tired and having a tough time”. He said “no rush, we’ll ride slower”. And we kept peddling. At about 3/4 mile from home, I looked at my feet and something caught my eye. I took another look and thought my back tire looked flat to the ground. Hmmm…????? “TED! I Might have a flat tire”. Ted starts trying to look at his tires …..”TED!!!! MINE!!!!” “Oh!…WOW! You do!”. We stopped but being so close to home decided he would ride home, get the car and pick me up. I walked the bike about 1/4 mile before the car came.
It was our first flat experience. The thing that caused the flat was stuck in the tire. It was a very small sharp sliver of metal and we had to use a tool to extract it. We then got the new tube in and were all set but discovered we had put the tire on backwards. Off it came again.
The end result: I didn’t hit the proverbial “WALL”. I was tired because I was trying to cycle with a tire that was getting progressively flat.
These are not just ANY banana muffins. These are Mini Chip Banana Muffins. I was practicing my Bed and Breakfast “hostess with the mostest” routine for our company this past weekend. We had a house full. It was family, friends, and lovely people all around.
Saturday, after returning home from my run, I had the kitchen to myself. Ted left for coffee with the guys, Dad left to try to play golf in the rain, and no one else was awake yet. I looked at the half eaten banana I had left on the counter before my run. I looked at the other extra large banana that was well on it’s way to being over – OVER ripe. Then the idea hit. I would make the house smell of wonderful banana muffins for our rising guests. Makes 6 large muffins
- 1/2 cup flour
- 1/2 cup whole wheat WHITE flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/3 cup sugar
- 1 cup mini chocolate chips
- 1 1/2 large over ripe bananas, mashed
- 5 TBS 2% milk
- 1 TBS butter – or healthy heart alternative, melted
- 1 TBS canola oil
- 1 large egg
- 1 tsp vanilla extract
Preheat the oven to 375 F. Use a large muffin, muffin tin with large paper cupcake liners.
In a bowl, mix well, the flours, baking powder, salt, sugar. Stir in the chocolate chips.
In another bowl, combine the bananas, milk, butter, oil, egg, and vanilla. Add the this mixture to the flour mixture. Combine all ingredients by hand and only mixing until it is JUST incorporated. Do not over mix.
Pour the batter into the six large muffin papers and bake 25 minutes or until a knife inserted into the middle of one comes out clean.
The unfortunate thing happened when Ted came home, no one was up yet and I had cooked my favorite morning omelet. Ted declares “It smells like bacon”. Why is this unfortunate? One: I don’t eat bacon. and Two: The wonderful fresh baked smell of banana muffins had been out done by a vegetable omelet. And Three: I think bacon smells greasy. 
Do you have a favorite dish you like to prepare when guests come to visit?
Joanne
APPLE CRUMBLES STORE
Chocolate With Francois
Cooking Encyclopedia
RRCA Certified Running Coach
