Monday, November 19, 2012

Yay for a short week!

Miles today: rest day 

So starts the taper. I have mixed emotions during a taper. New things start aching, I feel like I should be running more, and I am just amped up to get my race on. Luckily, there are going to be lots of distractions between now and December 2nd. Top 3 are:

#1: Gobble Gobble 4 Miler. I am helping to organize the kid's race and running the 4 miler in costume! I have never run a race in costume before and am hoping that the faux suede ensemble makes me run super fast. All thanks to my friend Shannon. Pictures to come! 

Stuffing race envelopes and having mimosas!
#2: Thanksgiving. This is an obvious one. 

#3: The UF v. FSU game. I woke up Sunday to the happiest little gift. Thanks to all the college football upsets Saturday, the SEC has FIVE teams in the top ten. If the Gators can beat FSU, a chance to play for the national title could be a reality. This makes my heart smile. I know it may be a long shot, but hey, weirder things have happened. Saturday is going to be freaking awesome. 

In order to distract me from focusing too much on tapering, I've been doing some extra cooking. Last night I made some jalapeno poppers that were mind blowing:

Faux fried Jalapeno Poppers

8 jalapenos 
1/4 c cream cheese
1/4 c fat free Greek yogurt
1/2 -3/4 c shredded reduced fat cheddar cheese
1 tablespoon fresh chopped chives
salt & pepper to taste
1/8 tsp paprika
1/2 c whole wheat panko bread crumbs
1/2 tsp chipotle chili powder
1/2 tsp garlic power
1 egg

  • Preheat the oven to 375 degrees. Line a cookie sheet with tin foil and spray with cooking spray
  • Wash and halve the jalapenos, removing the seeds and membranes. (DO NOT TOUCH YOUR FACE- I have learned this the hard, tear-filled, painful way. Seriously. Don't do it.)
  • Mix the cream cheese, yogurt, cheddar cheese, paprika, and salt and pepper to taste. Fill jalapeno halves with mixture
  • Mix panko, chipotle chili powder, garlic powder, salt, and pepper together in a dish. Lightly beat egg in a separate bowl. 
  • Dip filled jalapenos in the egg and then panko mixture, shaking off excess. Place on cookie sheet and cook for approximately 20 minutes.

I also made some sweet potato- zucchini fritters. They were ok. My sous chef kinda fell down on the job and thought it would be easier to shred potatoes with the magic bullet. (He is lucky I keep him around. Thank god he is good at unloading the dishwasher) We ended up with more mashed potato/zucchini piles than crispy fritters. Not the prettiest dinner ever, but still tasted decent with the mustard sauce. Lesson learned!

Happy 3 day work week!