Mexican Quinoa Salad

Light & delicious! Use as a side or main dish. 

INGREDIENTS 

1 cup uncooked quinoa, well rinsed

1/2 tsp sea salt

2 cups water

1/3 cup diced red onion

2 tbsp lime juice (I used the juice from one whole fresh lime)

1-15 oz can of black beans, drained & rinsed

1 cup frozen corn (I used 1 can corn with no additives, rinsed)

3 medium tomatoes, seeded and cut into chunks

Shredded cheese (I used a mozerella/Parmesan mixed pack)

1 jalapeño seeded and sliced

1/4 cup chopped cilantro

3 tbsp olive oil

PROCESS

1. Put the rinsed quinoa, salt, and water in a pot and bring to a boil. It is best to use a non-stick pot. After it boils, reduce heat, cover and let simmer for 10-15 minutes or until the water is absorbed. 

2. Remove quinoa from heat, place in a large bowl and fluff with fork to facilitate cooling. It is best to use a bowl with a lid for easier storage. 

3. While the quinoa is cooking, prep the remaining salad. First, place the chopped onions in the bowl with the lime juice and allow to soak. This will cut the sharpness of the onion. 

4. Warm up the rinsed black beans and corn. I put both of these in the same pot and just heated them slightly. 

5. Add the tomatoes, jalapeño, black beans/corn mix, cilantro, and onion mix to the bowl of quinoa. 

You can either cover and chill slightly or serve at room temperature. We also added in shredded cheese ,croutons, and a delicious avacado ranch dressing (found at Kroger) to ours. We added grilled chicken as well, but you can leave this off if you are vegetarian/vegan. 

INFO

Prep time: 15 min

Cook time: 25 min

Feeds: 4-6 servings 

Found original recipe on Simply Recipes. My notations are in italics. 

Crock Pot Chicken Fajitas

It's been so long since I've written a blog post or typed up a recipe! My daughter and I tried this new recipe and we love it, so I thought I would share. It is a crock pot chicken fajita recipe. The reason we love it is because we can put this on at lunch and it will be ready by dinner. Plus is makes for tasty leftovers.


INGREDIENTS
1-2 lbs of chicken - I use boneless, skinless tenderloins because they are easier to work with.
1 medium/large yellow onion
1 red pepper
1 orange pepper
1 yellow pepper - I will sometimes get the bag of  mini sweet peppers and use those.
1 package of fajita seasoning (or you can use your own seasoning mixture)
3/4 cup of salsa of choice
Fajita shells of choice
Garnishments of choice - rice, black beans, refried beans, sour cream, etc.


UTENSILS NEEDED
Medium sized crock pot
Knives
Cutting boards
Spoon (to stir)


HOW TO MAKE IT
I rinse and place my chicken into a medium sized crock pot. Be sure to follow safe handling guidelines of raw chicken by washing your hands and using new utensils on your veggies. Chop up the entire onion and place in crock pot. I like my onion chunks bigger but chop to your liking! Chop up all the peppers and place in crock pot.


Add in the fajita seasoning pack (or your mixture of seasoning - you can choose to add hotter peppers or spices if you want more heat). Measure out 3/4 cup of salsa and add to crock pot. Give everything a stir.


I set my crock pot on High setting for about 30 min and then turn down to Low and let cook for 4-5 hours. I will stir occasionally just to make sure my chicken is getting cooked.


PUT IT TOGETHER
We like black beans, refried beans, rice, cheese, and sour cream in our house. I use the smaller fajita flour shells (yes I know they are not great for you but they taste good, and 1-2 won't kill you). We layer in our extras and then add the chicken mixture to our shells for the tastiest chicken fajitas at home EVER!! I will also just put the chicken mixture over rice in a bowl and eat without shells.


Alternative Idea! You could add a few more ingredients and have a spicy Mexican soup!

The end result getting ready for leftovers!

Vegan Broccoli & "Cheese" Soup

Eating clean and want an idea for a warm, creamy all vegan soup for these upcoming cold winter nights? Look no further! This soup will make you never crave "traditional" broccoli and cheese soup ever again!!

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Serves: 4-5 cups

EQUIPMENT
Medium sized stove top pot
Two baking sheets
Parchment paper
Handheld blender/Vitamix
Measuring utensils
Cutting board
Knife


INGREDIENTS

4 medium/large russet potatoes, diced with skins (should be 4 rounded cups)

      Two more russet potatoes diced with skins, to roast for garnish

2 heaping cups of broccoli florets (fresh or frozen)

1/2 cup finely chopped onion

3-4 garlic cloves, minced

2 cups water

Sea salt and pepper to taste (1 tsp salt, 1/4 tsp pepper)

1 1/2 tsp smoked paprika (I used regular paprika)

1/2 cup light coconut milk (or other creamy plant-based milk, but not almond milk)

3 tbsp nutritional yeast (from Whole Foods or Fresh Market - not regular yeast!)

2 tbsp dill pickle juice 

INSTRUCTIONS

Preheat oven to 375 degrees.

1. Wash and chop potatoes, leaving skins, and add to pot.
2. Add the water, salt, pepper, onion, garlic, and paprika, and bring to a boil. Once boiling, turn down and simmer for approximately 20 minutes (until potatoes are tender).
3. Optional - chop another 2 potatoes for garnish. Sit aside for a minute.
4. While your potatoes are simmering on the stove top, get out 2 baking sheets and cover with parchment paper. Add your chopped broccoli (fresh or frozen) to one and the extra potatoes you chopped to the other one. Bake the broccoli for 15 minutes, leaving the potatoes in for another 10 minutes (total of 25 minutes). Set a timer so you don't forget your potatoes are still in the oven!
5. When your potatoes in the pot get tender, remove from heat and add in the coconut milk, nutritional yeast, and pickle juice. Use a handheld blender (or I put my mixture in my Vitamix) and blend until creamy and thickened. Adjust spices as desired (I didn't need to add anything to mine)
6. Add in the cooked broccoli and stir. Top with your roasted potatoes for garnish and ENJOY!!


You can refrigerate but it will thicken. Add in vegetable broth or water to thin and reheat on the stove top.


NUTRITIONAL INFO

Serving size: 1 cup | Calories: 207 | Fat: 2.25g | Carbs: 37.3g | Sugar: 3.3g | Sodium: 567g

Eggplant Hummus

Eddie and I found an eggplant hummus at Kroger last summer. It was so delicious! Since we moved, we haven't been able to find any again. When I started making hummus at home, I decided to make some. Eddie wanted to twist it up a but and use dark red kidney beans instead of chick peas. Here is the recipe! You can always just use the chick peas for a more traditional hummus. 

TOOLS

Food processor

Glass dish (to roast eggplant)

Small spatula

Knife

Cutting board 

Airtight container

Measuring spoons

INGREDIENTS

1 large eggplant

1 (15 oz) can dark red kidney beans (or chick peas), drained and rinsed

2 tbsp fresh lemon juice

3 tbsp tahini

2 cloves garlic (feel free to adjust to your liking)

1 tsp sea salt

1/4 tsp cumin

MIX IT UP!

1. Preheat oven to 400 degrees. 

2. Place eggplant in glass dish (I lined mine with a piece of parchment paper so it didn't stick). 

3. Bake the eggplant for 40 minutes. Remove from oven and let cool while mixing other ingredients. 

4. Place rinsed kidney beans into food processor. The kidney beans will give this a purplish color. Chick peas will yield a cream color.  

5. Peel and chop garlic cloves. Add to food processor along with other ingredients. 

6. Mix up base ingredients by pulsing for 2 minutes. 

7. Peel the cooled eggplant and rough dice. 

8. Add the eggplant pieces to your food processor. You will think it won't fit but it will. It's messy. I took 1/2 the eggplant and added to food processor, pulsing this for 2 minutes. Then I added the rest of the eggplant and pulsed that for another 2-4 minutes, until smooth. 

9. Place hummus mixture into airtight container. Chill and enjoy!

Taco Soup Recipe

So a co-worker told me about taco soup and since I love Mexican food, this was a no brainer for me! My only issue is that it called for processed packets of ranch dressing and taco seasoning. Since I'm trying to eat a plant-based diet, I had to substitute but, have no fear, I was still able to add delicious flavor to this dish! This is a great meal for a rainy or cold day. 

INGREDIENTS

1 cup vegetable broth

2 tbsp chopped poblano pepper 

2 fresh Dill sprigs, chopped

4 fresh Parsley sprigs, chopped

1 28oz can Muir Glen fire roasted tomatoes (can find at Publix, Kroger and Whole Foods)

1 15oz can black beans (I get ones that are only beans and water)

1 15oz can pinto beans (I get ones that are only beans and water)

1 15oz can sweet corn

1 green onion, chopped

1/3 yellow pepper, seeded and chopped

1/3 orange pepper, seeded and chopped (you can use red and/or green peppers if desired)

1 clove garlic, peeled and chopped

1/3 large yellow onion (or 1/2 medium)

1/2 tsp sea salt

1 tbsp chili powder

1 tsp cumin

MIX IT UP!

Add everything to a medium-sized crockpot and put on high for 4 hours. If you are eating this later in the day, you can do a lower setting for longer hours. Serve in your favorite bowl with favorite toppings. I made a small baked potato and poured my soup over it for a hearty meal. You could add sour cream or cheese if you eat dairy. The possibilities are endless! Enjoy!

Black Bean Hummus

Ok, so I love hummus! And not just the plain kind. We used to go to a restaurant that would serve a hummus tri of plain, red pepper, and black bean. The black bean quickly became one of my favorites! Here is how I make this yummy treat. It's much better than store bought. 

TOOLS

Food processor

Small pot

Small spatula

Knife

Cutting board 

Airtight container

Measuring spoons

INGREDIENTS

1 15 oz can black beans, rinsed

2 tbsp lemon juice (I used the juice of one medium lemon)

1 clove garlic

1 1/2 tbsp tahini

3/4 tsp cumin

1/2 tsp sea salt

1/4 tsp cayenne pepper

1/4 tsp paprika

1 tbsp olive oil

MIX IT UP!

1. Rinse and heat your black beans until warm. 

2. Peel and chop the garlic clove. I use 1 clove. You can certainly add more to your taste. 

3. Remove beans from pot and add to food processor.

4. Add garlic and all other ingredients to food processor. 

5. Pulse until mixed into a paste. 

6. Please in air tight container and refrigerate. Enjoy!

Roasted Red Pepper Hummus

In love with this stuff!!! I discovered my love of hummus last year. My problem is that the store bought stuff is very acidic and chemical tasting to me. I decided to make my own! Here is the recipe to yumminess! 

TOOLS

Food processor

Cookie sheet

Foil

Gallon sized ziplock bag

Small spatula

Knife

Cutting board 

Airtight container

Measuring spoons

INGREDIENTS

1 large red pepper

1 (15 oz) can chick peas, drained and rinsed

3 tbsp fresh lemon juice

3 tbsp tahini

1 clove garlic (originally called for 2 but I'm not a big garlic person- feel free to adjust to your liking)

1/2 tsp sea salt

1/4 tsp cumin

2 tbsp olive oil

Parsley and red pepper flakes for garnish, optional

MIX IT UP!

1. Line a cookie sheet with foil (don't skip this step)

2. Turn your oven on broil setting

3. Core and seed peppers, cutting them into quarters - these don't have to be perfect 

4. Line peppers on cookie sheet with skins up and broil for 10-12 minutes

5. While peppers are roasting, open and rinse your chick peas. Add them to the food processor 

6. Peel and chop your garlic and add to food processor 

7. Also add the lemon juice, tahini, salt, and cumin to the food processor and pulse for 2 minutes, scraping down sides and bottom as needed to mix thoroughly (I did this twice)

8. Get peppers out of oven and immediately transfer to a gallon sized ziplock bag. Leave to rest for 10 minutes. 

9. Once peppers cool, peel skin off and chop in large pieces

10. Add heaping 1/2 cup peppers and olive oil to food processor. You will have peppers left yet you can add to top for garnish. Pulse for 1 minute. Scrape down sides and check consistence. Continue pulsing until smooth. You can add 1 tbsp water if you want it thinner (I did not find the need for the water.)

11. When desired consistence is achieved, transfer to an airtight container, add your garnish. Enjoy! Keep refrigerated. 

 

Fine's Vegan Chili

Since we have many more days of winter ahead, I want to post this delicious vegan chili! Chili was always a favorite of our family because you can stick it in the crockpot and feast all day! When we started eating clean and cut out meat, I thought we would never make it again. Then I stumbled upon this recipe! This recipe came from Rachael Ray's website. Get your crockpot ready!!!

INGREDIENTS

2 tbsp olive oil (optional- I don't use it because I'm cooking in crock pot)

1 medium yellow onion, chopped

1 large green pepper, seeded and chopped

1 jalapeño pepper, seeded and chopped

4 cloves garlic, crushed and chopped

1 cup vegetable broth (I use Pacific Organic Low Sodium Vegetable Broth)

1 can (28 oz) crushed tomatoes (I use Muir Glen organic fire roasted-super YUM!)

1 can (14 oz) black beans, rinsed

1can (14 oz) dark red kidney beans (I use the triple bean can from Kroger), rinsed

1 tbsp ground cumin

2 tbsp chili powder 

1 tsp sea salt

1 cup vegetarian refried beans (important to get "vegetarian" ones because they are just beans & water)- optional, to thicken

DIRECTIONS

I start chopping and prepping my ingredients, adding them to my crockpot as I go except for the refried beans. I save my spices for last. Once all spices are added, I use a wooden spoon to stir thoroughly. After everything is mixed well, I add in my refried beans and stir again. They will appear to be "choppy" in the mix but they will help thicken the chili and smooth out as it gets hotter. 

I set my crockpot on high (or 4 hr setting) and let it cook! Serve with your choice of toppings depending on dietary considerations. We serve ours over baked potatoes to make a hearty meal. ENJOY!

Yummy Mexican 4 Layer Dip

It's the time of year for parties! Halloween, Thanksgiving, work parties, Christmas, New Years, and hopefully some friends birthdays will be thrown in as well!!!

This dip is very easy to make and is always a hit at the party. You can make this healthier buy not using store-bought items and making the ingredients yourself. I am going to put the store-bought ingredients up here and then add alternatives.

Make this for your next party and enjoy!

INGREDIENTS
2 cans vegetarian refried beans
1 package taco seasoning (as spicy as you like it!)
1 8 oz cream cheese
1 16 oz sour cream
1 16 oz salsa of choice
2 cups (or one larger pack) of shredded cheese (pepperjack is extra yummy!)

1-2 bags scoops chips for dipping

PREPARE

1. Preheat oven to 400 degrees
2. Mix the refried beans and taco seasoning together and spread in the bottom of an 8 x 8 glass dish.
3. Mix the cream cheese and the sour cream together and spread over the refried bean mixture.
4. Spread the salsa over the other 2 layers.
5. Sprinkle your shredded cheese over the whole dish.
6. Place in oven for approximately 12-15 minutes or until cheese is melted. Serve warm with scoops!

HEALTHY ALTERNATIVES
Homemade Refried Beans
INGREDIENTS:
1-2 cans of pinto or black beans (drained and rinsed well - or make beans from raw, saving the juice they cook in)
2/3 cup vegetable broth (or juice beans are cooked in)
1/4 onion minced
1/2 jalapeno minced or 1/2 tsp chili powder
1 tbsp. olive oil
PREPARE:
Add olive oil to pan and heat. Add minced onion and minced jalapeno (or chili powder). Saute until soft, careful not to burn. Add in your beans and bring to a boil and vegetable broth and bring to a boil. Remove from heat. Mash beans with wooden spoon or potato masher making them as course as you like. As they cool, they will thicken up naturally.

Homemade Salsa
INGREDIENTS:
8 Roma tomatoes (adjust quantity if you use a different type)
Cilantro (about 10-15 sprigs)
3 garlic cloves
2 jalapenos
1/2 large onion
1/2 cup olive oil
2 limes (for juice)
sea salt (to taste)
PREPARE:
Course chop tomatoes and place in a bowl. Chop up cilantro, garlic, jalapenos, and onion. Add all to bowl. Add in 1/2 cup olive oil and juice from 2 limes. Add salt taste. Mix well. Refrigerate until ready to use/eat.

Post First Half Marathon & Training Plan Info

Well, it's finally over....I completed my first half marathon this past Saturday, 9/27. In the week leading up to it, I was considering dropping down to the 5k because I didn't feel prepared. I followed the Women's Half training plan but after my husbands race in VA Beach, I didn't train the remainder of September. Just very few days running and no more than 5-6 miles. I doubted my ability to finish the race in the course time and didn't want to disappoint myself or my friends/family. One reason for the lack of training was the fact that I lost my job the day we got back from our VA Beach trip. This was devastating to me! Our company laid off people and I was one selected. I have never NOT had a job since I was 14 years old! So, needless to say, I have been battling a little depression and self doubt since the beginning of September.

Fast forward to 9/26, Friday, at the Expo, I spoke to the representatives and they said I could decide on race day which race I wanted to do. That allowed me to relax a bit....until I figured out I only had 1 mile to decide because the course would split at the one mile marker!

On Saturday morning, I drove to the race with a mindset that I would only do the 5k. I wrestled with myself over what I should do. I felt great that morning, the weather was awesome, what more could I ask for?! With one minute to the start, I turned to my husband and whispered "I'm going to do it!" He said "what?" and the gun went off! I took off! At the one mile mark, I went to the left down the Half Marathon path! I was feeling good and made it to the 3 mile mark in right under 45 minutes. There was so much support and people cheering is on! I felt great until about mile 11. My feet started burning and my hips were hurting, but I dug in and kept going! My husband and daughter helped me through miles 8-11. They broke off and went to the finish line to wait. I took off for the last 2.1 miles! AND I DID IT!!!!! My official time was 3:28:16! I can't believe it! My practice run about 6 weeks early had me at 3:58 for the 13.1, so I am still in shock over my time!

I am officially in the half club now! Can't wait to try another one! For 2015, my goals include losing 30 more pounds, doing more half marathons, and doing a sprint and Olympic triathlon! If all of those goals happen, I am planning a Half Ironman in 2016!!!!

A lot of people have asked me for my training plan. I used a modified version of the Women's Running Series training plan. I allowed approximately 12 weeks for training. If you look on the blog, the post that says "80 days" has pictures of my actual calendars.

Journey to a Half Marathon: Post #10 (57 days!!!)

I cannot believe there are only 57 days until my first half marathon!!!!! So much has happened since I last posted at the 80 days out mark. I decided to get on a formal training plan that started in July. Since I am also training for a Sprint Triathlon early 2015, I sprinkled some swim and biking in the running program. Overall, for July, I stuck with the plan. I had to move a few rest days but ended up training on the designated "rest" days so the mikes wouldn't decrease.

You Did What?

I also completed 13.04 miles on 7/26!!! My lovely husband thought it would be a good idea for me to "see what 13 miles feels like" so we set out early on a Saturday morning with no expectations other than completing the miles. I was able to get done in 3:50 which shocked me! We ran some but mainly walked fast. I did get really sick afterwards but I think it was lack of fluids and salt intake during the run/walk that did it. With Eddie having done this before and being a self-made vegan, he made me a Recovery Smoothie (recipe on blog) which helped tremendously. I feel more confident now knowing I can complete the distance. 

Some other cool things happened this month too:

1- I got my first road bike!!! She is gorgeous! I'm currently learning this new process since I have been riding a mountain bike with commuter tires for so long. 

2-I'm a finalist for Team Chocolate Milk!!! I submitted my application and made it to the next round. If I'm one of the top 8, I'll get sponsorship so I'm super excited!!!! (PS. You can vote at www.gotchocolatemilk.com). 

3- I completed a total of 104 miles in July!! Up from 66 in June. 

August has started off with a bang! Training will continue. Thanks for all the well-wishes!!!

Post Run Recovery Smoothie

After my first long run, I started having flu-like symptoms. This smoothie was made for me and within 20 mins I was feeling 100% better!

INGREDIENTS

1 cup blueberries

1 banana

1 stalk celery

1/4 cup beets (raw)

1/2 cup carrots (raw)

2 cups kale (frozen)

2 cups strawberries (frozen)

2 tbsp Rice Protein

1/4 cup peas (frozen)

1/4 oats

1 tbsp peanut butter (we use Whole Foods that we make)

2 tbsp palm sugar

1/2 cup Goji berries

1/2 tsp (splash) vanilla extract 

2 cups water

Put all ingredients into your Vitamix or blender (high powered is better for smoother drink) and mix until smooth. Place in glass and enjoy!

This makes 6 cups. There is 174 calories in 1 cup.

Eddie's Energy Balls

These are so easy to make, vegan, and full of energy! We take them on hikes and camping. 

INDREDIENTS 

1 cup dry rolled oats

1/2 cup chocolate chips or raisins

1/2 cup peanut butter (we use almond butter or 1/4 almond-1/4 PB)

1/2 flax seed

1/3 cup honey (Agave if vegan)

1 tsp vanilla

Optional: 1 tsp chia seeds

Mix all ingredients together and form balls  (golf ball sized or a little smaller). Put in freezer for about 30 min and then store in refrigerator. We put about 4 in a ziplock bag. Each ball is approximately 50 calories. 

Enjoy!

Journey to a Half Marathon: 80 Days!!!

WOW! This has been a roller coaster ride of emotions! I started out wanting to do this half. Then I said I was going to wait until next year. We'll now it's definite....I'm registered for the WRC Nashville Half on Sept 27th! It's officially 80 days from today!!!

So tonight I got serious! I do something everyday with maybe 1 day of rest each week. My passion is swimming. I also bike and have been trying to get better at running because it is definitely my weakness. I looked up a Couch to Half training plan and decided to put it on paper! It is based on 14 weeks so I modified it to fit my timeline and the fact I've already started training. Here is a link to the plan I'm going to use. I'm going to stick with this in hopes of being able to finish this half marathon! http://womensrunning.competitor.com/2013/09/training-tips/couch-to-half-marathon-training-plan_15065

Here are the pics of my calendar. I also added (blue) in some swimming and biking because I now have a goal of completing a Sprint Triathlon in April of next year (I know...I'm crazy!!!) I will try to post daily on here and start including my nutritional changes. Tonight was my last night for pizza for a while 😳 but I will survive! Especially when I cross that finish line!

Until next time!

Amy

Homemade Mixed Berry Jam (by Eddie)

INGREDIENTS 

1/2 cup Fresh or Frozen blueberries 

1 cup Fresh or Frozen strawberries

1 tsp palm sugar

PROCESS

Mix in small blender. If using frozen berries, warm in microwave for 30-45 seconds to thaw. If using fresh berries, you can refrigerate to thicken. Spread on your favorite sandwich and enjoy!

Journey to a Half Marathon - Post #8

So it's 121 days to my first half marathon! I will say that May has been a busy but productive month - not only with working out - but in life, in general. So for my workouts, I have been trying to do two things:
1 - Be outside as much as possible
2 - Not just run but try new things and cross train my body

Having said that, I have completed 85.2 miles already for May! This week has been hectic so I haven't ran much but I do have a 5K this Saturday to close out my month. This is the most I have ever run in a month! The only thing that's strange with this Nike app is it calculates things differently so it's a little confusing.

So going into April, we will reach the 100 day to half mark. It's exciting! I plan on getting a more formal training plan in place with designated run and rest days. I am also getting into trail running and planning a 10K for August. And of course, I'm still swimming as much as possible.

As always, thank you for being with me on this journey!

Journey to Half Marathon - Post #7

133 days to my first half marathon! Today I ran the Foam Fest 5k in Whites Creek, TN. This is an obstacles course race. I have never done one of those before and I had heard horror stories from last years race, so I was a little nervous when the gun went off this morning!

My day started by waking up at 3:15am to kiss Eddie bye as he left for his half marathon. This is the first time he raced without me. I fell back asleep for a little bit, but we were staying with friends so I had a restless night. I started getting ready around 5:15am. Over the past week in Nashville temperatures have ranged from 40's to 90's. The weather was predicting 44 degrees and rain at our start time. Yay me! Now remember, I did the color run this year in pouring down rain and 37 degrees. Nevertheless, got up and ready! I decided to wear a bathing suit instead of undies and sports bra. My other clothes were spandex wicking type material to try and keep it fast drying and lightweight. I doned my signature headband and off we went! It was overcast and cool when we left. 

Most of the running group did this run. We were signed up for the first wave at 8am. Once we parked, we rode a bus over to the farm which was a cowboy theme park thingy. Stood in line for registration and lined up for the run. Adrenaline was pumping at the start line. My mind was on Eddie and how he was doing, and whether or not I was going to make it through this adventure!

It started with two obstacles right off the bat. Easy ones but enough to get you wet and slightly muddy! Then it was off to do some running in the woods! Weather update: cloudy, cool, no rain yet! I was feeling great today! My legs felt light, my breathing was steady, and I was bouncing down the trails. Before I knew it, I was at a water station and they said, "you're a little over half way done!" What??!!! I got this! I actually think I'm loving trail running!! So we kept going but it was time for some obstacles again! We made it to the river and it was innertube time! Immediately after that was lily pad which was running across mats laid across the river! I wiped out but it was so fun!!! 

After that lovely series of water obstacles, we got to run through a huge ice-cold mud puddle and low crawl through mud. Then we were on a short run to the wall obstacle. Let me remind you all that I'm 5ft tall. With a little help to make sure I didn't slide down the other side and fall, I made it over the wall! Now the next obstacle started out ok. This was the rope climb. I got 3/4 of the way up and started freaking out! All I could think was I was going to have a foot slip off the rope and to my doom!! My friend Reko talked me to the top and over the other side! Then we were off to get cleaned up (yeah right!) and to the death drop slide!! That would round out or Foam Fest 5k. So happy I accomplished this! Would definitely do it again! It worked muscles I'm not used to in my weekly street runs. By the way, no rain!!! And to top off the day, Eddie had a PR at his half of 1:37:36!

Journey to a Half Marathon - Post #6

So it's 136 days to my first half marathon! Things have gone ok this week. I started out Sunday with an 8.63 mile walk with my daughter. She is doing her first half in October in Myrtle Beach. We did this walking in 2 hours 34 minutes - a 17'54"/mi pace. I was quite impressed since neither one of us had gone past 6 miles before. What a way to spend Mother's Day! 

On Monday night I did 2 miles with my other daughter at a slower walking pace. It was awesome to see her finally get moving. I secretly think she enjoyed it! 

On Tuesday night we had our group run and I got another 5 miles under my belt. By Wednesday I was exhausted and still having some right foot pain/swelling. Since we had stormy weather all day, I decided to spend Wed night doing some circuit weight training in my garage. Haven't done that in a while and it felt great!

So all-in-all, things are progressing nicely. I am doing a fun run Saturday with the running group, the Foam Run. This is a wet, messy obstacle course. We'll see how that turns out!!!

Goodnight for now, and thanks for taking this journey with me!

Running Show Review: Sketchers GoRUN 3 Women's Running Shoe

I have never done a review of running shoes before (never thought I would be a "runner"!)

 Eddie, my lovely husband, bought me the Sketchers GoRun 3 running shoe for Mother's Day. I was super excited! Not only did they look good, they are in the series designed my Meb - you know, the runner who won the Boston marathon!!! Here is the info from the website:

Women's Skechers GOrun 3 Running Shoes

Skechers GOrun 3 is the next generation of transitional running shoes. Designed for speed with innovative performance technologies to promote a midfoot strike, it fosters a barefoot running experience while offering cushioning and impact protection.

Details:

• Improved breathability and flexibility
• Roomy forefoot. 3 layer Power-prene mesh on front panel allows for support while offering ample room for toe splay
• GOimpulse sensors offer flexibility and feedback for a responsive running experience
• M-Strike Technology™ promotes a midfoot strike
• Custom Fit insole is removable for an even more minimal feel
• 4mm Heel Drop to bring you closer to a natural barefoot experience
• Resalyte™ Midsole - Proprietary lightweight injection-molded compound with memory retention helps absorb impact
• Nearly seamless flexible mesh upper with lace up front

Construction:

• Flatlock stitching detail for seamless feel and lighter weight
• Soft smooth fabric shoe lining for easy barefoot wear
• Weight: Radically lightweight 5.2 oz per shoe based on a women's size 7

So last night was my first night wearing them. Let me back up a little and give you a few days history on my running/feet. So on Sunday (2 days before trying them) I did a fast walk on 8.63 miles - the furthest I have run/walked! I wore my K Swiss running shoes on Sunday and the only issues I had was swelling of feet and hands, and soreness of feet. No other problems. (Eddie blames my diet for swelling. I'm open to input. I'm still researching!) We went later in the day on Sunday to a local outlet mall and probably walked another 2 miles - very causal. On Monday evening, I went for a slow walk with the entire family. This was 2 miles at around an 18m/m pace. Again, wore my K Swiss.

So last night, Tuesday, was my team run. We typically do a 6 mile loop. I wore my Sketchers! So excited! My feet were a little swollen still, particularly my right foot since I injured it two Sundays ago when I wrecked my bike, but I had been walking/running fine, so I didn't think much of it. I laced up my new shoes and took off with the crew! About .50 mile into it, I started getting sore, mainly in my calves and shins. I kept going thinking it would work itself out. By mile 1.5, I was walking and considering turning around and going back to the car! I decided to keep going, but just walk. Around mile 3, both of my feet were burning and the outside joint near my pinkey toe, on both sides, was on fire! Also, on my right foot, mid arch, I was having pain. My shins were also killing me, along with my right calf and butt muscle. I decided to take out the insoles that come with the shoes. I thought maybe they were causing my feet to push too far forward. That seemed to help and I was good for another mile. Around mile 5, I couldn't take it anymore! I ended up taking off the right shoe and walking with one shoe on and my sock! I was in tears! Eddie wanted me to stop and he was going to come get me. I said "NO! I'm finishing this!"

When I got to the car, both shoes came off! I could visibly see red areas on both feet where they were rubbing wrong. I was so sore that I could hardly walk in my flip flops! Still sore today when I woke up. I really feel like the midfoot strike could be my issue, along with the insoles. I was very disappointed because I was prepared for these to be "my running shoes"! Needless to say, they have gone back to the store. I will be purchasing and trying another type of shoe soon.

Currently I have a pair of Nike's that are very basic, not really running shoes, a pair of New Balance running shoes (not sure of #), and my K Swiss running shoes (who knew they made running shoes?!). I probably use my K Swiss the most. I use the Nike's for fun runs like the Color Run and upcoming Foam Run. I'm iffy on the New Balance. They do fine but I haven't tried them on anything over 3 miles yet. I just wanted to give an honest review of these shoes in case any other female runners have considered them. I do know some of my male running friends have their version and love them, but they are just not for me.

Thank you for your time! Always keep moving!

Journey to Half Marathon- Post #5

Its 141 days to my first half! Sorry I have been "gone" for a while. It's been busy between work, family, running group,etc. After my 5k on Sunday morning with the running group, this happened last Sunday evening:

I had a little accident and wrecked my commuter bike! Messed up my foot and left wrist along with other scrapes and bruises.  That's ok...it hasn't stopped me! On Monday, I took it easy. No workouts = a "rest" day. On Tuesday night I was scheduled for a 6 mike run. I didn't think it would turn out well so I rode my bike with the team and ended up doing 6.23 miles. Felt good! On Wednesday I hit the gym. Did 3.11 miles in 38 mins on the crossramp (kind of like an elliptical but no arms). After that, I swam for 30 minutes. I found out that swimming hurt my wrist. Yay me! I've been sore all week but we were scheduled for another 6 miles last night (Thursday). Guess what??!! I completed it! My time was 1:38.  It was with a lot of pain and ice packs afterwards but I shaved a little over 5 mins off my first time doing that course...broken toes and all!!!

I also weighed myself last Sunday morning and (drum roll.....) 

I haven't been under 200lbs since 1996!!! So excited! So my journey continues! A special thanks to all the encouragement and love I'm being shown as I try to get ready for this first half. I now know I'VE GOT THIS!!!