Last Long One and Another Frittata

by Joanne on September 22, 2010

My last long run. What should it be?  It was a mental thing.  I wanted to do my last 20 miles.

There were two reasons I needed this long run:

1.  My last 23 miler was on Sept. 6th.  That would be almost 4 weeks prior to my marathonWas that too long to go without another long run of 20?  I did 18 last week, but 18 isn’t 20 as 20 isn’t 26. Good at numbers aren’t I???!!!!

2.  It will take us 3 1/2 hours or so to get to the race location. Holy Cow! I’m going to be running longer than that!  Will I burn out before 3 1/2 hours if I don’t do one more long run?

Physiologically, my body should be ready for the long race, or so says the coach.  The gains from running 20 miles aren’t realized for 3 to 4 weeks, as my runner’s handbook suggests.  I need some kind of reassurance I can still go the distance and that won’t come from anyone except from inside of me.  Do it sound like someone is panicking at this point? It should.

The Final Miles details:   Do what you can do and go for between 15 and 20.  Total miles=18

I took off with Shane just before 4 AM.  It was quiet and warmer than yesterday.  The air was comfortable.  My left arm couldn’t be seen from all the gadgets on it:  Garmin, pace band to protect against chafe from the iPod case on my upper arm that never fails to inch its way down. I had a water bottle and baggy so I could share water with Shane.  He went 8.25 miles with me.

When I dropped off Shane, I took a bathroom break and filled the bottle then continued along my usual long route: down the Parkway to French Rd. , back along Genesee St. with a  few loops before getting home.   Ted caught up with me 2 miles from home.  I told him he needs to ride his bike next to me in the marathon because, for some reason, there’s a source of energy that I get from him.  As we turned onto our street, Ted asked if I stop at the 2nd entrance to the drive way (probably so he didn’t turn into me with the bike).  I said yes but I had .10 of a mile to go for 18 so I’d go past the drive.  There was silence.  I said “Pretty anal, huh?”  His response was immediate “I’d say so”.   Well….that’s me.

My average pace was 9.36 and constant throughout my run.  It wasn’t fast but I was happy with that since I ran my last Half marathon 3 days ago, 6 miles the day after and 3 1/2 yesterday.  No time off.  Now it’s time to let this body wind down.   I should hit about 40 miles this week as a total and begin the taper.  

Running fuel for today:  1 banana with 1 TBS PB before heading out.   GU at mile 3 1/2.  GU w/ caffeine at 8.25.  Luna Sports Moon Energy Chew (just one) at mile 12.

 And the winner is….

Look at this great little prize I snagged at Sweetsfood:  Yay! Chocolate!  Thanks Gera and Glee Gum.


Have  you guys checked out Gera’s blog? It is a super resource for blogging tips, social media, and foodies.  I love to visit at the end of each week because some of the best food blogs and information can be found, all in one spot. So convenient.

Another Frittata

I just love Frittata night. So easy and so good.


Whole eggs are a complete protein.  When you use just a few eggs then add egg whites, a little low fat milk, the result is a perfect light, nutritious meal.  It’s so easy to whip up a frittata to be served on a busy week night.


  • 2 TBS olive oil
  • 1/2 onion, chopped
  • 1/2 green pepper, chopped
  • 1 bunch asparagus, trimmed and chopped
  • 6 oz mushrooms (optional) – sliced
  • 1/2 pint cherry tomatoes, halved
  • 1 tsp each fresh oregano, thyme, and rosemary – all chopped
  • 12 grinds of fresh black pepper
  • 1/4 to 1/2 tsp sea salt
  • 6 Eggland’s Best Eggs
  • 2/3 cups egg whites
  • 1/3 cup low fat milk
  • 1/4 cup Italian mixed cheese, shredded (Asiago, Parmesan, Romano…etc) – use more if you just love cheese.

Preheat oven to 400 F.

Heat oil over medium high heat in an oven proof pan and, when hot, add onions.  Cook 1 minute, add peppers. Cook 1 minute, add asparagus and cook all that for about 3 minutes. 

Add the mushrooms (if using), salt, pepper, oregano, thyme, and rosemary.  Stir around for about 1 minute.  Turn off heat.

Beat the eggs, whites, and milk then pour into the pan.  Top with tomato halves and cheese.

Put into the oven for 15 – 18 minutes.


This recipe will serve 4 to 6 or, if you are doing a little entertaining, cut the frittata in to bite size squares for easy hors d’oeuvres.


Garnish with a small cherry tomato, sprig of  rosemary and thyme for a nice finishing touch.


Make sure to use fresh herbs in this dish.  Nothing beats garden fresh ingredients.

Do you use fresh herbs or prefer dried?   Most of the time I use dried but when I cook with fresh, I wonder why I get so lazy. Fresh is so much better.

Foodbuzz project one: Cast your vote.


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  • At 2010.09.22 09:57, Heather said:

    Haha! You sound like me – I’ll run up and down the street if I have to to get that extra .15 miles.

    And your body is definitely ready for the 26.2 miles. Believe in yourself – you’ve put in the prep work. 🙂

    I’m the same way with herbs. My fresh basil right now is AMAZING, but the summertime is the only time I have it!

    • At 2010.09.22 14:18, Joanne said:

      This bod. is pretty achy right now. Not sure why – I don’t usually get like this.

      • At 2010.09.22 12:24, kilax said:

        I always try to end my runs on a whole number too. The fact that I ran 20.1 on Sat is killing me. I bet I will end up running 5.9 or something to round out my overall mileage for the year.

        I think you are good with 18!

        • At 2010.09.22 14:19, Joanne said:

          I think 18 is ok as well.

          • At 2010.09.22 12:44, Monet said:

            You are so cute with your whole numbers…if I ran, I would probably do that too! Your frittata looks delicious. I love how easy they are to make…and of course they taste great too! Thanks for sharing with us Joanne.

            • At 2010.09.22 14:19, Joanne said:

              Thanks Monet. I really, REALLY have to try the jam. I keep looking at it on your site. So good.

              • At 2010.09.22 13:33, Lori (Finding Radiance) said:

                You are ready for that marathon. How could you not be?

                Frittatas are so quick and easy, aren’t they?

                • At 2010.09.22 14:20, Joanne said:

                  There’s always that question whether I’m ready or not for something I haven’t tried. I havent’ tried
                  26.2 miles. That’s the question.

                  • At 2010.09.22 18:29, Gera@SweetsFoodsBlog said:

                    20 miles this is a lot and will help to the marathon itself – you need carbs, lot of them.
                    Are you doing the last steps of soft-running without breakfast for 40-50 mins twice before the final event, this help to tell the body: burn fat 🙂

                    So nice to see the chocolaty prize in your hands!! And many thanks for the mention – I’m flattered!

                    By the way love that frittata is scrumptious!



                    • At 2010.09.22 20:42, Anabela said:

                      Great miles and you will do great on your full 🙂

                      • At 2010.09.22 23:12, Amanda @ BakingWithoutABox said:

                        You’re so ready for that marathon! Can’t wait to hear all about it.

                        (I’m always a 1/10 mile off on my distance. I just guesstimate and usually go a bit extra. Love your accuracy!)

                        Mmmm frittata.

                        • At 2010.09.23 14:38, Anne@ Food Loving Polar Bear said:

                          I try to use fresh herbs as much as possible 🙂 and I really should make a frittata this weekend, I’m always drooling overs yours.

                          • At 2010.10.28 06:08, CEimB Spaghetti Frittata | Apple Crumbles said:

                            […] I wasn’t thrilled with this recipe.  It had a bitter taste to it. Could it have been the spinach?  or maybe the whole wheat pasta? Not sure but I think I’ll stick to my old faithful way of enjoying frittata. […]

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