So why am I thinking of the last 33 weeks in "Mile Markers"?
Last summer, I decided I would do a Couch to 5K program, and I'll admit, my motivations weren't so noble. Steve has been a runner for a few years now, even doing the Chicago Marathon in 2011. As much as he tried to convince me to run and work out, I was dead-set against running. So convinced was I that I decided to train and race, and if I hated it, at least I could say I gave it a try "so get off my back." :)
Turns out, though, that I got hooked, and in the next eight months I would run another 5K, sign up for 2 more 5K races, the 8K Shamrock Shuffle, and register for a half marathon.
The first race I ran was the Coast Guard 5K in Grand Haven, Michigan. Up to that point, I hadn't run more than 3 miles, and that was with a 5 minute break in the middle of that training run. But I had heard about this "Race Day Bump" so I was pretty confident that I could run it beginning to end. At least that was my goal, to finish the race running. I started out at a comfortable pace, and was passed up by quite a few runners. But about halfway through, I started passing all of those folks who blasted out at the beginning. And, honestly, that felt pretty good. Then I turned a corner on the course and it became painfully clear that I was running in a coastal town built on sand dunes. But at that point, I was running near a family with two young kids, between 4-6 years old or so. And I thought to myself, "Seriously? If these kids can run up and down these hills, I can too. My lungs can handle it!" And once I came around that last curve and ran the last mile along the shore of Lake Michigan, I was in my stride. Anything could be easy after running those dunes...
My time wasn't fabulous, but I finished running, and that was the most important thing to me.
In the 9 weeks of my training program, I had two goals - prepare for the race, and lose weight. I accomplished the first goal, but as for the second goal, I gained three pounds during training. Gained weight. While exercising. I didn't even think that was possible.
So that's when I joined Weight Watchers. It couldn't be just diet. It couldn't be just exercise. It had to be both. And when I lost 3.8 pounds after my first week, that's when it clicked.
So as I saw my first 3.2 miles pass in my race, this is the first mile I passed in my own journey - finishing my first race and finishing my first week on Weight Watchers. Both successfully!
Here's the plan that I followed for training - it worked for me, if this doesn't float your boat, I hope you find one that does! (I hear the Couch-2-5K apps are awesome.)
5/3 Riverbank Run 5K Training Plan
This recipe was one from my first week. You know that awesome, bubbly, gooey Spinach Artichoke Dip that you get at restaurants with chips, and you tell yourself that its healthy because it has spinach in it? Here's a lighter version that you can have for an entree! That you can make ahead! That you can freeze! Its a win-win-win-win!
And how about a little healthy carbo-loading before a race?
Spinach Artichoke Pasta
Originally from Budget Savvy Diva, found via Pinterest
Ingredients
1 medium onion, chopped
3 cloves garlic, minced
1 teaspoon fresh lemon juice
1 teaspoon lemon zest
10 oz frozen spinach, thawed
13 1/2 oz frozen and thawed artichoke hearts, roughly chopped (or canned, packed in water)
13 1/2 oz uncooked pasta (rotini, penne, etc...)
2 teaspoons olive oil
1/2 cup shredded parmesan cheese
8 oz low fat sour cream
8 oz fat free cream cheese
salt and pepper
1/2 cup shredded part-skim mozzarella cheese
Directions
Preheat oven to 425.
Cook pasta according to directions on the box, but 1 minute or so less, since the pasta will keep cooking in the oven during baking. Before you drain the pasta, reserve 1/4 cup of the pasta water.
While pasta cooks, heat oil in pan and saute onions for 8-10 minutes. Add garlic and cook for one minute more. Remove from heat.
In a large bowl, mix lemon juice, lemon zest, parmesan cheese, sour cream, and cream cheese. Stir in cooked onions and garlic. Add pasta and stir to coat. Add in spinach and chopped artichokes, 1/4 cup pasta water, salt, and pepper.
Place mixture into a greased 2.5-3 quart baking dish, or a glass 9x13 dish (I prefer this dish, as its easier to portion out). Top with shredded mozzarella cheese.
Bake until cheese is melted and golden brown, about 10-15 minutes.
Yield: 8 servings
Last night, in preparation for a snow storm, I made these (new favorite quesadilla) using leftovers from this. Then I made this for my lunches when we do actually have school this week. I made these for a treat, and they turned out great but cannot stay in our house long. I made this in advance for dinner, but will save those for another busy night this week, and instead, am about to throw this together in the crock pot.
Drive safely, everyone!
In an effort to make up for all of the baked goods, candy, and really rich foods we ate during the holidays (yes, I do realize that was one month ago, but who's not regretting a bit of that overindulgence?), I'm trying to make a few meals this week that are on the lighter side. While the meatballs I made might not qualify, this dinner definitely does. I don't know how kid-friendly it is, since Steve and I ate it after Henry went to bed, but for us anyway, it was great. I think it would go really well with a glass of white wine and crusty french bread, but as Steve pointed out, my glass of white wine would have to be really really light. As in clear. Like water. :)
Also, thanks to mom and dad for the cookbook for Christmas that this recipe came from!
Tuscan White Bean and Tuna Salad
From The Dinner Doctor
Ingredients
Salt
1 cup (4 ounces) whole wheat pasta (I use penne)
1/4 cup olive oil
Juice of 1 lemon (2 Tablespoons) or more to taste
1/4 teaspoon black pepper
1 can Great Northern beans, rinsed and drained
1/2 cup chopped tomato (seeded)
1/2 cup chopped fresh basil
1- 6 ounce can tuna, drained and broken up
Directions
Bring a large pot of water to boil over high heat and add a few pinches of salt for flavor. Stir in the pasta and reduce heat to medium-high to cook it, uncovered, about 8-10 minutes.
While pasta cooks, place the olive oil, lemon juice, and black pepper in a large serving bowl and whisk to combine. (At this point, taste this vinaigrette mixture to see if its lemony enough - add more juice if needed. Just remember, you can always add more once the salad is mixed, but unfortunately its much harder to remove the juice once poured in.) Set vinaigrette aside.
Drain the pasta well, mix with vinaigrette, and stir until coated. Add beans, tomato, basil and tuna. Stir until all ingredients are coated with dressing. Serve warm or at room temperature.
Serves 2-4 as a main course
Tomorrow begins my favorite season, hands-down - Fall. Fall and I get along famously. Apples, cider, pumpkin bread, stew, squash, leaves, and weather that's still warm enough to grill, but its okay if you're drinking hot chocolate at the same time that you're flipping burgers. But if you are in the mood for something a little more "stick-to-your-ribs" this is a good one. We got a wok for a wedding present and while the wok is great, another fantastic part of present for me was a batch of new recipes to go with it.
And I'll just say that there isn't a lot I would change about it! You can play with it a little bit to fit whatever you have in the house (green bell pepper, chicken stock, pasta, you get the idea). This is exactly how I made it with the exception of partially freezin the beef. I was so proud of myself for remembering to take the meat out of the freezer to thaw that I didn't have the heart to break it to myself that I hadn't followed the recipe correctly. So I just cut it raw and everyone lived happily ever after!
If you want a little more heat, or if your paprika is a little old and lacking in zip, a few drops of hot sauce are a welcome addition. (But still put the paprika in because it makes the sauce pretty.)
Hungarian Goulash
From Aunt Arlene Dyk
Ingredients
1 1/4 pound round steak
1/4 cup margarine
2 large onions, chopped
1 red bell pepper,chopped
1-7oz can diced tomatoes, undrained
3/4 cup beef broth
3 Tbsp. paprika
1 tsp. salt
3/4 cup sour cream
3 Tbsp. flour
Cooked egg noodles
Directions
Partially freeze beef, then slice across the grain into bite-sized strips. In a wok or large sauté pan, melt butter, and half of the beef, and cook until brown. Remove and repeat with the other half of the beef.
Sauté onions and peppers until tender; return beef back into pan. Stir in tomatoes, broth, paprika, and salt.
Cover and simmer 15 minutes until beef is tender.
In a bowl, blend together sour cream and flour. Add 1 cup of sauce from the pan to sour cream mixture. Blend sour cream mixture to the pan; cook and stir until thick and bubbly. Serve over noodles.
Serves 4
The last few meals we've had have been good, but nothing to write home about (and in the case of this blog, that's to be taken quite literally). But, when I used mushrooms last night, it reminded me of some pretty good pasta I had a few weeks ago to celebrate the opening ceremonies of the Vancouver 2010 Olympics. I usually try to make food that reflects the culture of the host city/country. I did a lot of research, found Nanaimo Bars (fantastic... see second recipe), and also kept reading about wild mushrooms. So, I made this!
Linguini with Mushroom Cream Sauce
Adapted from Food Network
Ingredients
Salt
1 pound whole-wheat or whole-grain linguini
1 1/2 pounds mixed mushrooms - shiitake, crimini, any that catch your eye at market
1/3 cup extra-virgin olive oil, eyeball it
2 leeks
3 to 4 cloves garlic, finely chopped
Freshly ground black pepper
2 tablespoons finely chopped fresh thyme leaves
1/2 cup dry white wine
1/2 cup cream
Grated Parmigiano-Reggiano or Romano, for topping
Directions
Heat water to a boil for the pasta, salt water, drop in pasta and cook to al dente.
Wipe mushrooms clean with damp towel. Remove woody stems. Thinly slice the mushrooms.
Heat a large deep skillet with extra-virgin olive oil over medium-high heat. Add the mushrooms and cook until deeply golden and tender, 10 minutes.
While mushrooms cook, halve the leeks lengthwise. Cut off a couple of inches from tough tops. Trim off root end. Thinly slice the leek then vigorously wash in a large bowl of cold water, separating all the layers to free of grit. Let leeks sit a few minutes then lift out of the water and dry on kitchen towel.
Add leeks to mushrooms along with garlic and season with salt, pepper and fresh thyme. Cook 3 to 4 minutes more then add wine, reduce half a minute then stir in cream and heat through. Toss pasta with mushrooms and adjust seasoning. Top with grated cheese at the table.
Serves 4
Nanaimo Bars
From The Joy of Baking
Ingredients
Bottom Layer
1/2 cup (1 stick) unsalted butter, room temperature
1/4 cup granulated white sugar
1/3 cup unsweetened cocoa (I use Dutch-processed)
1 large egg, beaten
1 teaspoon pure vanilla extract
2 cups graham cracker crumbs
1 cup coconut (either sweetened or unsweetened)
1/2 cup walnuts or pecans, coarsely chopped (opt)
Filling
1/4 cup unsalted butter, room temperature
2 - 3 tablespoons milk or cream
2 tablespoons vanilla pudding powder
1/2 teaspoon pure vanilla extract
2 cups powdered sugar (confectioners or icing) sugar
Topping
4 ounces semisweet chocolate, chopped
1 tablespoon unsalted butter
Directions
Butter (or use a cooking spray) a 9 x 9 inch (23 x 23 cm) pan.
BOTTOM LAYER: In a saucepan over low heat, melt the butter. Stir in the sugar and cocoa powder and then gradually whisk in the beaten egg. Cook, stirring constantly, until the mixture thickens (1 - 2 minutes). Remove from heat and stir in the vanilla extract, graham cracker crumbs, coconut, and chopped nuts. Press the mixture evenly into the prepared pan. Cover and refrigerate until firm (about an hour).
FILLING: In your electric mixer cream the butter. Beat in the remaining ingredients. If the mixture is too thick to spread, add a little more milk. Spread the filling over the bottom layer, cover, and refrigerate until firm (about 30 minutes).
TOP LAYER: In a heatproof bowl over a saucepan of simmering water, melt the chocolate and butter. Spread over the filling and refrigerate.
TO SERVE: To prevent the chocolate from cracking, using a sharp knife, bring the squares to room temperature before cutting.
Makes about 24 squares
