10k Team

Fall Recipes

Posted on Updated on

Over the summer I started using a new produce box company, Papa Spuds, where I can order seasonal fruits and veggies in addition to recipe kits, meats, cheeses, eggs, and more and have them delivered on a bi-weekly schedule directly to my house! I love buying my produce this way because it helps me to eat seasonal and I get the freshest of the fresh! Papa spuds operates on a credit system allowing me to the pick the items I want and will use and gives the opportunity to pick the grower. I can choose local or out of state, organic or conventional, and can see ratings on different suppliers. My favorite thing is the recipe kits. These recipe kits normally highlight a specific seasonal ingredient giving you all of the ingredients you need besides minor things like olive oil, salt, pepper, garlic, and you get the point. The recipe is provided so your good to go! One of my most recent recipe kits was for Dijon Roasted Sweet Potatoes and they turned out great! I tossed them into a salad with chicken and other healthy ingredients to get this delicious dinner:

Dijon Roasted Sweet Potato and Kale Superfood Salad

Dijon Roasted Sweet Potato Kale Salad
Dijon Roasted Sweet Potato Kale Salad

This was definitely as good as it looks and super filling! The teff in this is a new ingredient I have just started using for its amazing health benefits. A grain used as a staple in many Ethiopian dishes, teff is a very tiny grain that is so small that it can only be eaten in its whole form. Containing 123mg of calcium per cup, teff leads all grains in calcium content and has the same amount of calcium as 1/2 of a cup of cooked spinach. Additionally, it is high in resistant starch meaning that it is high in dietary fiber which can help control blood sugar and can be beneficial for weight management and colon health. Teff is also high in protein and it has been estimated that Ethiopians get about 2/3 of their dietary protein from it (Whole Grains Council). Teff cooks similarly to quinoa, absorbing the water as it cooks. It is prepared in a 3 to 1 ratio, liquid to teff.

Now on to my second new fall recipe, Cornbread Waffles with Kale Salad and Rotisserie Chicken. I love making waffles because of how easy they are to make. I also very much love cornbread so naturally I had to come up with a cornbread waffle! I wanted to make this waffle healthy so I could use it as a hearty whole grain carb to go with my dinner. I am often pressed for time at dinner because my stomach has no patience so I have found my ways of making uncomplicated meals that are quick, healthy, and nutritious. I always make it a point to include vegetables and greens in addition to a lean protein and whole grain carb source. I quickly threw together this cornbread waffle recipe by meshing a couple of recipes in Purely Elizabeth’s Eating Purely Cookbook. I am still perfecting this one but I will give you my recipe for you to tweak as you feel necessary! Then to finish out this meal I got a plain rotisserie chicken, removed the skins and pulled the all the meat off the bones for use in this dinner and meals throughout the week. Then I chopped some kale and tossed with some other yummy ingredients and a homemade vinaigrette to make this dish:

Cornbread Waffles with Kale Salad and Rotisserie Chicken

Chicken and Waffles
Chicken and Waffles
Advertisements

New Season New Goals

Posted on Updated on

Each morning when I wake up while most of the city sleeps I am reminded of how grateful I am to be able to continuously morning after morning wake up and just run. Starting at an hour when I will likely run for over an hour and still never see the sun seems daunting but yet I am not phased. On my run this morning I thought about how easy it would be to not get up and run, to sleep in and stay up late like every other normal person my age. Thursday morning as I ran up my least favorite hill I had no desire to quit. Yes, I am chasing a dream, but doing what I am doing is more than just going after a goal. I was given the drive and passion and the ability to compete at a high level and the work ethic to go with it for a reason and I will not quit until I have served my purpose. I strongly believe that everything happens for a reason and we are all given our unique qualities in life in order to leave our own individual marks on society. I have set goals for myself and whether or not I reach them is all part of the process. You can never fail unless you fail to overcome what doesn’t turn out. Every mistake in life is an experience to learn from and as long as you see the other side, you can never fail. If my story, no matter how it shakes out, can make a difference in the lives of others I see that as a win so I remind myself of this every time I doubt my abilities. Taking steps to focus on my training is still a scary thing for me but I am relying on my faith that if I am doing what I am truly meant to do it will all work itself out.

Upcoming Races 

  • Twin Cities 10-Miler 10/4/15
  • Columbus Half-Marathon – 10/18/15
  • US 12k Championships (must qualify at the TC 10-miler) or Richmond 8k 11/14/15 or 11/15/15
  • LA New Years Half-Marathon (marathon practice race!) 1/3/16
  • 2016 US Olympic Trials Marathon – Début Marathon 2/13/16
20150913_210041000_iOS
Oak City Mile – NC Road Mile State Championships

Baking Bad | The Intersection of Science, Running, and Cupcakes

Posted on

Let me introduce you my fellow 10k lover, Joanna Thompson! Joanna and I have spent a countless number of long runs discussing food. Literally, an hour and a half run through Umstead park talking about nothing but food. Luckily Joanna has also started a food/running/jam blog where she will share healthy delicious vegetarian recipes as well as a page all about her wonderful jams! If your local to Raleigh or Knoxville you can even purchase these jams by checking out her page “We Be Jammin’ ” on her Baking Bad blog. I will be sharing some of Joanna’s gluten free items here from time to time but I recommend following her as well!