A 2 mile warm up.  A 3 mile tempo run.  1 mile easy pace.  Shane and I went out the door for another 3.3 easy miles.  Total Miles = 9.3.    Six more miles on tap for tomorrow to meet the goal of 50 for this week.

How’s the  hamstring you ask? It felt heaps better today, barely noticeable.  It was getting a little aggravated during the last 2 miles but definitely on the mend.

Friday is my official “cheat” day when it comes to food.  All those miles might give me permission to eat unmentionables tonight.  I just need to ask myself the following:

1.  Do you want to suffer from bloat following dinner?

2.  Do you want to suffer a sugar – high headache?

3.  Do you want a night of extreme discomfort by way of tossing and turning and sweating and tingling?  (Yes, all that happens to me when I eat out of my “zone”)

1,2, and 3 sound pretty crappy but maybe a number 4 should be added which asks….

4.  Do you want an extra glass of good wine?    Easy answer:  YES! No matter what the consequences.  I prefer to think of the consequences as an over dose of antioxidants. 

Running Thoughts:

Here’s a quote from Chef and Marathoner, Pam Anderson

I run marathons twice a year to keep me training year-round, so I’m not obsessing about a PR every time.

Five years ago, Runner’s World contributing chef Pam Anderson weighed nearly 200 pounds. Instead of trying another fad diet, she started cooking healthier and took up running. Today she’s 45 pounds lighter and a seven-time marathoner. “I got an ankle tattoo of a winged foot to remind me how much running changed my life,” says Anderson, author of The Perfect Recipe for Losing Weight and Eating Great.

Source: RunnersWorld 

I like that idea of the “winged foot” tattoo, but not the idea of having ink injected into my body.  I’ve always wanted to get a tattoo….. and the pros and cons continue. 

One more blurt of wisdom to keep in mind….

A marathon is a 10K race with a 20 mile warm up. 

That little piece of advice should keep me honest in my up coming 26.2 mile run.

I just signed up for a half marathon on September 19th, Delta Lake Half Marathon.  My last race before the big one. [heavy sigh] I’m not into another race before Oct. 3, but it will be good practice and hopefully build confidence. [another heavy sigh]

FOOD THOUGHTS:

I received one of the best packages from Foodbuzz: Arnold Multi Grain and Whole Wheat Sandwich Thins.  The perfect bread to wrap around your favorite sandwich or chili.  Use it for dipping in oil or pasta sauce.  Endless possibilities.

The perfect sandwich for any hearty appetite.  Sweet Potato “BGT” Sandwich.  BGT is Bean and Green Tomato.  If you remember, I made THIS recipe for the Mezzetta Sandwich contest.  The following version is cooked in a stew pot and left to simmer for 30 minutes as all the flavors combine to create a balanced filling for your favorite bread.  The key?   The Arnold Sandwich Thins that wrap themselves around this mouth watering  stew of beans, tubers, and green tomatoes.

Sweet Potato BGT Chili Sandwich – will serve 4

• 1 15 oz can Dark Red Kidney Beans, drain and rinse
• 1 15 oz can Garbanzo beans, drain and rinse
• 1 medium sweet potato, cooked and mashed
• 2 TBS olive oil
• 1 chopped yellow onion
• 2 1/2 cups chopped green tomatoes
• 1/3 cup chopped Mezzetta Julienne Cut Sun Ripened Dried Tomatoes (packed in oil)
• 1/4 cup sliced Mezzetta Calamata Olives
• 1/4 cup chopped Mezzetta Deli Sliced Tamed Jalapeno Peppers
• 1/2 tsp salt
• 1/4 tsp chili powder
• *Optional:  Soy Bacon for Vegetarian
• *Optional:  Grated or Sliced Cheese
• *ARNOLD Sandwich thins, 100% Whole Wheat (19 grams of whole grains, 5 grams of fiber, 100 calories each).

Microwave the sweet potato on high until cooked (about 8 –9 minutes for a large potato).  Allow to cool then mash.

Heat the oil in a stew pot and add the onion. Let cook about 5 minutes on medium to medium high heat.  Add the tomatoes and let cook another 3 – 4 minutes.

Add the Mezzetta products: tomatoes, olives, peppers.  Add the beans and the sweet potato.  Add the salt and chili.  Stir.  Reduce heat to a simmer. Cover and let simmer 30 – 40 minutes.

Toast the Arnold Sandwich thins and top with chili. So good!

Cheese please

Joanne

Total miles = 17.13.  5 + miles to meet up with the running partners, 4+ miles with the group and  7. 75 home. Average pace:  9:14.  Lost a little “oomph” the last 2 miles.    

I ran with Jenn, John, and Jolene… and my name is JOANNE – HEY!  Cool    Just noticed that.  It was the first time I met Jolene and she looked familiar. Then it hit me:  she’s the gal that has flown past me running through the golf course.  The first time was during my Boilermaker training up the hill.  Wednesday’s run was going to be scary. This girl was fast. I started thinking “what right do I have running with these guys?!!” 

My hamstring was still a bit sore so the thought of running fast almost made me turn tail for home. In the end, I managed to run about 4 miles with the speedsters.  Jenn was kind enough to stay back with me as John and Jolene found a faster pace and ran ahead. Sure Jenn could have kept up with them, but out of kindness, she stayed back with “Pokey”.    Good run.

Today, was an easy paced recovery run with Shane. It was warm outside and we made 4 water stops. 

Total miles:    8.07 at an easy pace of 9:45.  Negative splits for the last 3 miles.

CEIMB FETTUCCINE!

This week it was whole wheat pasta with premium crab meat and fresh asparagus.  A recipe from Ellie Krieger which means it was quick, easy, healthy, and was loaded with flavor.

The pick was by Jessica of Johnstonesvinblanc.  Visit Jessica’s site. Take a peak at the delicious list of eats for the week and make note of this recipe.  If you enjoy pasta and crab, you’ll like this.

You can see I added tomatoes.  Two very large fresh tomatoes were added to the dish as well as a pint of sliced portabella mushrooms. 

Of course cheese was added. 

It’s so rare that I use fresh thyme. The recipe actually called for tarragon but I couldn’t find any when shopping. As for the thyme, we could taste it in this dish and the result was ok.  I wouldn’t suddenly declare it as my favorite herb (that declaration is reserved for basil). It did add a new savory finish that we weren’t used to but enjoyed.

The dish is quickly put together by cooking whole wheat fettuccine al dente and setting aside.

Chop and slice all your ingredients:  4 cloves of garlic, 3/4 lb asparagus, tomatoes (if adding), mushrooms (if adding – peel them and wipe them first).  Put your white wine and water/fish stock (I used vegetable broth) in a 2 cup container.  Prepare the lemon zest and chop the parsley and tarragon (or thyme in this case).

Heat 2 TBS olive oil and add the garlic over low heat for 5 minutes.*If adding tomatoes and mushrooms, add them to the pan after 3 minutes and continue cooking 3 more minutes.  Note: The tomatoes will produce more liquid so you may want to reduce the amount of water/broth is using tomatoes.  Also, they add more acidity to the dish.  If you’re sensitive to that, forgo tomatoes.

Add the wine and broth and bring to a boil for about 6 minutes.  Add asparagus, lemon juice (juice of 1 large lemon), zest (zest of that same large lemon), salt and pepper to taste.  Cook for 3 minutes. 

Add the crab meat, 1/4 cup shopped parsley, 1/4 cup chopped thyme or tarragon and heat for 2 minutes.  Add the drained pasta, stir to combine and enjoy the dish.

All the yummy components of our meal:  whole wheat noodles, crab, garlic slices, asparagus, mushrooms, and tomato.  So good!

Great pick, Jessica. We enjoyed!

Joanne

Tomorrow, the plan is to go for the early run and meet up with Jenn and John.  Because they run faster than I do and since I’m still a little nervous about that hamstring being 100% recovered,  I will probably only run with them for 2 – 3 miles then slow the pace down and trek off home. 

I’m hoping for a good run of about 17 – 18 miles. The total weekly mileage goal is 50.

Labor Day will be the day of the longest run before my marathon.  It should be about 23 miles and Ted is planning on cycling so he will be passing me back and forth throughout the 3 hour run.

After I run that many miles, I’ll be ready for some good refueling and the following sammy just might do the trick.

MAKE THAT SANDWICH CONTEST

This week it’s all about green tomatoes.  Using those alien looking fruits, a sandwich was created for the Mezzetta Make That Sandwich contest. 

Seriously, this is one of the best sandwiches I’ve eaten in a long time.  It can be made vegetarian or bacon can be added for the meat eater.  I recommend Turkey bacon which is 50% less fat than pork bacon.  By the way, there is no favorites of pig over turkey.  I like them both ALIVE very much.  However, in feeding my husband who refuses to give up meat, I opt for the leaner, healthier version of “the bird”.

The BGT Sandwich: Bacon Green Tomato Sandwich  – Soy bacon for vegetarians and turkey for meat eaters.  Makes about 4 sandwiches

• 3 Green Tomatoes, washed and sliced about 1/4” thick
• Olive oil *You will need to add about 1 TBS for each batch of tomatoes. I had a large pan and did these in 3 batches.  Don’t over crowd.
• 2 whole eggs – beaten
• 1/3 cup bread crumbs
• 3 TBS parmesan – Romano cheese
• 1 TBS Italian Seasoning (or use just basil)
• salt and pepper to taste (pinch salt, 1/4 to 1/2 tsp pepper)
• 1/4 cup Mezzetta Kalamata Olives – sliced
• 1/4 cup Mezzetta Roasted Sweet Bell Pepper slices, chopped
• 1/4 cup Mezzetta Tamed Jalapeno Pepper slices, chopped
• 4 to 6 TBS Zesty honey mustard
• *Optional:  Soy bacon or Turkey bacon which will top your sandwich
• 8 slices of your favorite bread or 4 hoagie rolls or 4 Arnold Sandwich Thins – TOASTED

In a small bowl, beat the eggs and set aside.

In another small bowl, mix together the bread crumbs, cheese, and Italian seasoning (or basil), salt and pepper to taste. 

In a line, have the plate of green tomato slices, then the beaten egg, then the bread crumb mix. Now dip the tomatoes in the egg. Let extra drip off. Coat in the bread crumb. Shake off extra.  Proceed further down the directions to cooking the tomatoes.

In another bowl, add the Mezzetta olives, and all pepper slices. Mix and set aside.

Cooking the tomatoes: Heat a large sauté pan over medium high heat. Add  1 TBS olive oil per batch of tomatoes. When hot, add the prepared tomatoes and cook 3 minutes per side.  Remove to a paper towel lined plate.

Cook the bacon. NOTE:  If making soy bacon for the vegetarians and also turkey bacon, cook the soy bacon first.  Vegetarians don’t appreciate meat fat on their “meat free” protein. 

Toast the bread and then spread with about 1 TBS of honey mustard per sandwich.

Prepare the sandwich:  Top the honey mustard glazed bread slice with 2 to 3 slices of green tomato.  Add some Mezzetta mixed peppers and olives. Top with bacon.  Add a little more Mezzetta condiments. 

Open your mouth really, REALLY wide and ENJOY!

Don’t forget to enter your own sandwich recipe: Mezzetta Sandwich contest.

Joanne

This month the fan club at Chocolate with Francois is making Dacquoise (egg whites, nut flour made into a crisp meringue).  The pick was made by Sandy of Seattle Pastry Girl.

The Dacquoises cradle poached peaches and should be topped with a chocolate chiboust. I topped mine with rich chocolate pudding.  Reminder, for a one stop look at the recipe, visit Sandy’s site.  For different versions, see my links below.

Here is a recipe for Dacquoise from Global Gourmet. It looks pretty involved. The Francois version wasn’t that difficult.

Here is a recipe for chiboust from Cuisine-French. I used a rich chocolate pudding instead.

Finally, poaching peaches.  This couldn’t be easier and it is so good. Here is a recipe from Taste.

The peaches were to be poached in lavender.  I couldn’t find lavender in the store which turned out not to be such a bad thing.  I simply used cinnamon.  Not sure I would have felt comfortable using the lavender anyway. 

The night before making this recipe, I watched “Cup Cake Wars”.  One of the chefs used lavender to make a frosting and said it was very tricky to use because it can end up tasting like soap. Francois’ recipes are quite involved and if I were to make my peaches with lavender then they ended up tasting like Peach-Lavender Shower Gel, I would not be happy.

Since I love all things cinnamon, the flavor coupled with the peaches worked well in my opinion.

Now maybe the pudding doesn’t look really pretty.  Maybe it looks a little …ahhhh….obscene?  But it tastes good and that’s what counts.

One spoonful to test it….

One spoonful to make sure the first wonderful bite wasn’t a fluke ….

The final spoonful for confirmation.  This recipe was pure sweet indulgence.

Good pick Sandy.

Joanne

It surprises me that biking doesn’t effect running.  Yesterday, after my “quality run”, Ted and I went for a 26 1/2 mile bike ride. It wasn’t really fast, about 13.5 mph average nor was it hilly, but it was long.  My legs weren’t tired at all.  Then today, I was able to do both a leg workout and run. I really like the idea of getting in a super good workout by way of a good run then cycling.  Now I have to try it reversed to see if the bike ride would effect the run if done immediately after.  

My long run is planned for Wednesday again.  I’m hoping there is no foot or hamstring problems that make it a bad run.  The foot seems to be ok.  The hamstring is still making itself known but not holding me back.  The key:  It doesn’t get any worse when I run.   It if it did, that would mean days off.

They are just SO cute, but not in the house.

I just hate to see animals in cages which is why I don’t go to the zoo any more.  However, if it comes down to animals in my house or in a cage, the cage is my preference.  Plus, humane traps are always the preferred option.

We have a chipmunk problem in the house.  We have caught four so far and are relocating them to Proctor Park, about 2 miles down the road.  Ted keeps setting them free in the same spot so hopefully the family will reunite as they get caught in our traps. 

The above photo begins our story of Mr. C’s ride to freedom.  He got caught in the trap but enjoyed a good hearty meal of peanut butter on crackers.  He may have even indulged in a peanut or two.

Mr. C gets put in the back of the car with Ted’s golf clubs and embarks on the 2 mile journey to the park.

Ted prepares to free Mr. C

The cage is open and Mr. C, like the FLASH, is gone.  He now begins the task of seeking out the others and beginning again in a whole new world….well, park. 

Since it was such a nice night, the three Chipmunk freeing scouts (Ted, Joanne, Shane) took a ride to Voss’ to indulge in some fat free FRO YO and ice cream.

The non fat strawberry fro-yo for me…. camera in one hand, shaky cone in another makes for one blur of a photo…or vice-versa????!!!!

Ted couldn’t decide between pistachio and black cherry.  The result:

Shane has a slight intolerance to dairy so he couldn’t have his own cone but did manage to share a little bit with Ted.

Stay tuned, some really good green tomato recipes coming up in the next couple of days.

Do you have your own garden?  What’s growing really good this year?  What isn’t growing?

Joanne