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Recipes and racing

It’s crazy to say that marathon training (and the race) is over.  After 18 weeks of blood, sweat, and tears I managed to finish the Grandma’s Marathon with my sister and cross yet another thing off my bucket list.  WINNING.

So now what?

First, there’s that on-going pipe dream of writing my own cook book that I always seem to gravitate back to…and that of course requires a LOT of work and time.  Having busied myself with full and half marathon training the last several years, that dream has perpetually been put in the back seat.  This in part mostly because I don’t cook with measuring…I cook with my palate, embracing the smells and flavors of food and never-ever measure out ingredients.  So over the last few years I’ve paid closer attention to my cooking so I can catalog my recipes with approximate measurements so people can replicate my dishes.  You can see the start of my collection HERE

And then, there is also that lingering sub-2 half marathon goal that although sometimes seems impossible, it also is something I REALLY want to achieve.  Why?  Not sure…but it’s a goal I want to smash one day-so last week I went to my first EVER speed work session at the track.  WHAT you say?  YOU did track work?  I did…guilty as charged said the girl who’d never run on a track again after 6 years of junior high school/high school track and 20 years of military running, again, around a track.  Although it was a bit soon coming off the full marathon on Saturday, I can honestly say I had FUN…shhhh, don’t tell anyone.  Now that my legs are fully rested, I plan on going back on Thursday for some more speed work.  YAY.

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Lastly, it’s time to kick the last few remaining negative forces that have resided in my brain, out of my head and heart once and for all.  I figure if I say it enough, I’ll eventually DO IT.  People, friends, life MOVES ON…whether or not I do…so it’s time to quit hanging on to things that no longer exist.  All it does, is drag me down…#notimeforthatanymore

What’s on your plate for the remainder of the year?  What’s your favorite go-to recipe?

Keep Movin’ Forward!!!  <#

Michelle

food

Recipe and real life sharing time…

The first recipe I’ll share since so many have requested it, is my roasted carrot and red pepper with onion puree. This can be served with your favorite protein, salad, or whatever sounds good to you at the time!

This awesome 'mash' can be substituted for your basic mashed potatoes!
This awesome ‘mash’ can be substituted for your basic mashed potatoes!

Preheat your oven to 375 degrees
Gather the following ingredients:
4 large carrots, chopped into bite size pieces
2 red peppers, chopped
1 small white onion, chopped
2 cloves of garlic, minced
Mix these ingredients in a large bowl, and season with avocado oil, kosher salt and pepper, Mediterranean oregano and basil, cayenne pepper, and cumin. I don’t ‘measure’ more so use a pinch of each until it smells just right…
Mix well, and spread on a cookie sheet that has been lined with aluminum foil (spray with cooking spray) and roast at 375 degrees for about 25-30 minutes.

While the veggies are roasting, get your food processer out…add 1/2 cup of veggie stock, 1 pat of unsalted butter, and a dollop of Greek yogurt.
Take the roasted veggies out of the oven, and let cool for about five minutes.
Transfer them into your food processor and pulse on high until you achieve desired consistency.

Next, we have a super easy pistachio crust that will add a yummy crunch to any protein.
1-pistachio crusted tilapia
What you’ll need:
2 cups of pistachios (I employ my daughter’s help to de-shell them)
2 cloves of garlic
2 teaspoons of lemon zest
2 teaspoons of avocado oil
Kosher salt, pepper, oregano and basil to taste
Throw it all in your food processor and pulse until the mixture is at a breadcrumb consistency.
I used Tilapia that I patted dry and seasoned with kosher salt and pepper. Place on a baking rack that has been sprayed with non stick spray, and liberally apply your pistachio mixture on top of your protein, and bake at 375 for about 20-25 minutes depending on the protein. Serve with your favorite sides, and enjoy!

I am trying my best to come up with healthy substitutes for family favorites that will leave my family and our appetites satisfied.
I am realizing that the extra weight I am carrying is my fault, and my fault alone.
I have substituted breakfast for protein shakes, and am choosing proteins and veggies over French fries and chips (98% of the time).
I am placing my health, and my happiness in my OWN hands, and have seen so many fabulous changes in such a short time…
I am down 4 lbs, with 6 lbs to go, and am not giving up on my dreams of a sub-2 hour half marathon.
I am not letting distance snobs that say “oh it’s JUST a half marathon” take away from my joy…

For part of moving forward, is starting at square one-with healthy eats, positive attitudes, and above all-confidence in all that you do…be it work, cooking, family, or fitness…the race is yours to win…

Keep Movin’ forward, gang…

❤ Michelle