Sunday, August 24, 2014

Florida Keys Silent Sunday

Today: 30 minute hill treadmill workout, tennis
Yesterday: Tennis














 photo signature_zps9feaf622.png

Thursday, August 21, 2014

Marco Island Half Recap....about 5 months later

Today: 30 minutes stairs, 20 minute strength training
Yesterday: 45 min elliptical, puppy walk
Tuesday: 25 min elliptical, 20 minutes strength training

Over the past few months I have been what some may call a little half ass on my blog efforts. I made the post about being pregnant here, and other than that, neglected multiple race recaps, workouts, successes, and not-so-successful adventures. Obviously I still need to do a Big Sur recap, but there is lots of other stuff that should be discussed as well.

The first being the Marco Bridge Half Marathon waaaaay back in March. I ran it two weeks after struggling through the Hooters-to-Hooters Half. (yeah I failed to mention the insane morning sickness, difficulty running, and lack of beer drinking that morning in that post)
Not many people knew I was gestating then, other than the people who saw me not drinking on after Hooters or on St. Patrick's Day. (doesn't get more obvious than that...) I ran Marco last year (fairly hung over from the St. Paddy's parade). Recap here. Shockingly, there were no race pics.

It was ugly. We have virtually no hills in south Florida, and who would have thought Marco Island is hilly? Hilly with a sweet bridge thrown in at mile 10/11. This year, despite the whole pregnant thing, I was doing a little hill training. I went into the race better mentally than any other previous run since seeing that extra little pink line. My friend Christine and I were going to run it together, but if I had to slow down I would, and if I felt bad, I would stop. Easy plan.
And shockingly well executed, if I do say so myself. The race ended up being the most fun, pleasant, gorgeous run in weeks.
I took my time. I chatted it up with other runners and ran with no pressure, expectation, or garmin. I also took my first "race" selfie and jammed out to whatever was on my playlist.
Not once did I struggle, although I did have to spend sometime mid-race telling myself to relax and not compete with other runners. Because I was running so conservatively, I had a ton of energy going up the last big bridge. I spent the last few miles cheering for other runners and speeding up. I finished strong and smiling. Definitely not my fastest race, but for a girl who had been sick every morning for weeks, Marco was a great celebration and accomplishment.
Not sure I could have had more fun that morning. It gave me a ton of confidence going into the last few weeks of Big Sur training and felt like a small turning point in running while pregnant.
The celebration continued with Dunkin Donuts post race, which didn't hurt either. 
Will definitely run this one again next year.
 photo signature_zps9feaf622.png

Monday, August 18, 2014

Meatless Monday! Spicy (or not) Vegan Tomato Sauce

Today: 30 minute prenatal yoga, 30 minutes stairs, 30 minutes treadmill time, hills


Last night I cooked.  It was pretty much the only productive thing I did all day. Unless you count napping. In which case I was super productive.

Anyway, I am not a huge pasta person, but I do love a good marinara sauce. After our last Costco trip, we had a ton of tomatoes that never got used and were on the verge of going bad. Since we had all the other important ingredients and grow basil out back, making tomato sauce was a no brainer.  It came out so well, that I had multiple requests for leftovers for lunch. It was delicious. Like never buying- jarred-sauce-again delicious.

Vegan Tomato Sauce


1/8 c Olive oil
3 cloves garlic, minced
2 1/2 c chopped tomatoes
1 tbs onion powder
1 tsp salt
1/2 tsp pepper
3 tbs fresh parsley, chopped
2 tbs fresh basil, chopped
1/2 tsp dried oregano
2 tbs tomato paste
3/4 - 1 c vegetable broth
red pepper flakes (optional)


  • Over medium heat, in a large skillet, heat olive oil and garlic until fragrant.
  • Add in chopped tomatoes. Add in onion powder, tomato paste, salt, pepper, oregano, basil, and parsley. Combine and cook for 5-10 minutes, until tomatoes are breaking down. If you like things a little spicy, now is the time to add in the red pepper flakes.
  • Add in 1/2 c vegetable broth. Cook for another 5-10 minutes.
  • With a blender (I used our magic bullet) take a cup of the sauce and blend for a few pulses. Add back to skillet. Repeat until sauce is desired consistency. (I did it just twice)
  • If the sauce is a little thick, add in the remaining vegetable broth. Continue over low heat until ready to serve. Top with a tablespoon of extra virgin olive oil and extra chopped basil.


I made this for whole wheat pasta last night. I mixed the cooked pasta into the sauce and topped with extra basil. 


I only wish we had some lentil meatballs to throw in with the pasta!

 photo signature_zps9feaf622.png

Sunday, August 17, 2014

Silent (sweaty, but beautiful) Sunday

Today: rest
Saturday: 3 mile walk
Friday: 20 minutes stairs, 30 minutes hills on the treadmill up to 15% incline















Weekly menu:
Sunday: whole wheat pasta with homemade sauce
Tuesday: Dinner with friends
Wednesday: Green Rice and Shrimp
Thursday: Tofu Noodle Bowl
Friday: Vacation!

 photo signature_zps9feaf622.png

Thursday, August 14, 2014

Fig and Goat Cheese Pizza

Today: strength training, one mile puppy walk
Yesterday: 30 minutes walking treadmill hill work, incline up to 15%, elliptical
Tuesday: one mile puppy walk
Monday: rest after the dreaded 3 hour glucose test
Sunday: 3 mile walk

How awesome was Eric's post and accomplishment?! Hope you enjoyed the recap. Good luck in Leadville!! Now.... back to me....It has officially been 30 freaking weeks!! Hard to believe. 
It has been 2 full weeks since my last run. I haven't gone this long without running since 2012. My bladder and pelvic floor muscles are thanking me, but I spend a large portion of time dreaming of my next run. Don't worry, I already have post baby plans in the works and a race signed up for.
For the time being, I am loving the feeling of girlfriend wiggle around. My biggest issue (other than the whole every food on earth gives me heartburn....) is the uneasiness of resting. Anyone who knows me, knows I don't enjoy resting and bed rest may very well be my biggest fear of pregnancy. despite being absolutely exhausted much of the time, I struggle with the am-i-just-being-lazy-and-using-baby-as-an-excuse-to-stay-on-the-couch??? or am I just 30 weeks pregnant and my body needs to rest? I fully realize how crazy this may sound. I also still feel weird and a little sad and strangely guilty for sleeping in on Saturdays and not getting up for a long run. I know I need more rest, but sometimes I think I should be pushing myself to be a little more active these days. For the most part, I am just sticking to the walks with the pups, stairs/elliptical, and light strength training. (and still dreaming of that next run, especially the next long one...)

Funny side note, I failed my first glucose test and when the nurse called me she told me I needed to eat more vegetables and exercise. Hahahaha. Although I probably could have done without some of the donuts in the past few weeks. But where is the fun in that??
And maybe I sometimes get my fruits and veggies in by putting them on a pizza. No shame here. I love me some figs and have been making fig pizzas on the regular. We have played around with some of the ingredients, but here is my favorite version.

Fig and Goat Cheese Pizza

8-12 fresh figs, sliced depending on size
1 pear, sliced
pre-made dough (I like Publix's, or be an over achiever and make your own)
1/2 tsp dried rosemary
1 cup shredded part skim, mozzarella cheese
1/4-1/2 c crumbled goat cheese
1/4 c crushed walnuts
balsamic vinegar glaze for drizzling

  • Preheat oven to 400 degrees.
  • Spread pizza dough out (We have a pizza stone that we cover with a little cornmeal, but a greased cookie sheet works well too)
  • Top dough with mozzarella, rosemary, sliced pears and figs, goat cheese, and walnuts.
  • Cook for 12 to 15 minutes.
  • Remove from oven and drizzle with balsamic glaze. Serve.
(Other ingredients we tried - Gorgonzola and mascarpone cheese...Larry liked the Gorgonzola better, but guess what, he isn't writing this post!)

We have yet to have any leftovers, so I can't report back about how good they were, but I suspect they would be phenomenal! Happy almost Friday!
 photo signature_zps9feaf622.png