Treadmill Training and Black Beans Brazilian Style

I feel guilty. I’ve been doing two longer runs per week, a 12 mile and a 13 to 14 miler, but the majority of those miles are on the treadmill because I HATE  the thought of going out in the cold and the wind. At first, it was because my leg hurt too much to run outside. But now that the leg is about 98% healed there is no excuse (except maybe single digit weather). The thought of the snow and the cold make me dread my long run.

What do I do when I start feeling guilty or bad about something? I try to justify it. Make myself feel better. In my quest for justification, this is what I found:

1. “Done right, treadmill training will help you maintain and improve your fitness throughout the winter so you’re ready to race”. *Note the “improve”…I did!

2. The cushioning protects your joints.

3. You can stick to your tempo pace.

4. No slowing down when doing intervals….

and there’s more. All this was found in a Runner’s World article called “Treadmill Training” by Sarah Lorge Butler, February 2010. I don’t feel as bad about all the treadmill running but still think it’s cheating when I hold onto the front bar. Sorry but that’s the only way I can set the speed at 9.0 and not fall off. Cheating trumps injury.

It would be nice to have an anti gravity treadmill. Seriously! They make them! They’re called “G-Trainers” and you can reduce your body weight and run like the wind.

The price is pretty steep, something like $80,000. It’s an interesting concept and, just in case you’re in the market, make sure to read more about these machines at Alter-G.com. Really – I’d LOVE to visit the Olympic Center in Lake Placid and use one.

The Brazilian Bean Dish: Spicy and oh so good!

According to the “2011 What’s Hot” survey, it’s predicted that quinoa, brown or wild rice, and buckwheat are going to be our choice of side dishes this year.

To begin the trend, I made the following recipe based on Mark Graham’s dish “Brazilian-Style Vegetarian Black Beans and Rice”. Mark is the Executive Chef of Basic American Foods in California.

Makes 4 servings

· 1 (15 oz) can Low Sodium Black Beans – drained and rinsed.

· 1 TBS olive oil

· ½ onion – chopped

· 1 green pepper – chopped

· 1 tsp minced garlic

· 1 tsp cumin

· ¼ tsp Cayenne pepper

· 2 TBS red wine vinegar

· Cooked Rice – optional

· green onion, chopped for garnish – optional

Heat the oil in a pan over medium heat. Cook the onion and green pepper for 6 minutes. Add the garlic and continue to cook for 2 minutes. Stir constantly.

Add the beans, cumin, pepper and vinegar. Stir to combine. Simmer a minute or two then

serve over cooked rice if you like or simply enjoy it in a bowl as a light meal with a side of …oh, I don’t know, maybe Cachaca ?!   Here’s To Ya! 

Note: I added tuna (3 oz) for additional protein instead of rice.