Sunday, April 28, 2013

Back to the Sunshine State


Miles today: rest
Miles yesterday: 13.1 miles, 1:59:41 (not to mention 3 miles of walking in the rain)
Miles Thursday: 2.1 miles, easy
Miles in 2013: 355.33 miles

I am just getting home from a crazy and exhausting trip and intense week of travel.  4 flights in one week equals just too much time in airports. I started a post on Thursday before I got on my flight, but because I had so many patients, never finished it. Here it is:

I really wanted to get more mileage in today but due to a procrastination/packing situation/crisis last night at about 11:30 AM, I was not exactly chipper this morning. Also, I had more packing to do because I am ridiculous and couldn't finish everything last night. If I could pack for just one trip like a sane human being, I would be so eternally happy. (Ditto for that guy I share a bedroom with)

I am going to blame this packing escapade on the weather for Saturday's race.


57 degrees and rain??!! Do the weather gods not realize I am from Florida?? The temp is perfect, but the rain? I have run a bunch in the rain, but never cold rain. You should have seen what all I had out to pack last night. Then there was the hour long decision on whether or not to bring my rain boots. (I didn't).

Despite all the time spent packing, I was still unhappy with my packing decisions this weekend. At least I got the running gear right... 

(This was the ONLY time all day I was warm and dry)

Unfortunately, our hotel didn't have internet and we were too busy having fun to go somewhere with wi-fi. The weekend was such a blast and although the race was wet and cold, but a great motivation for marathon training to start in a month.

I will recap the race and weekend and Charleston this week. But for now I need a shower and some sleep. I did manage to make a phenom dinner tonight, which was easy, even for Larry. 

Roasted Chickpea Pitas With Yogurt Sauce

2 cans garbanzo beans
2 tsp smoked paprika
2 tsp cumin
1/4 tsp red pepper
Cooking spray
4 mini pitas
Arugula
Sliced grape tomatoes 
1 c fat free greek yogurt
1/2 cucumber, shredded
2 tsp fresh lime juice
1/2 tsp salt, divided 
3 tbs finely chopped fresh mint






  • Preheat oven to 425 degrees. Drain and dry off chickpeas. Place on a cookie sheet and spray lightly with cooking spray. Toss with smoked paprika, cumin, red pepper, and 1/4 tsp salt. Cook for 20 minutes, remove, toss again, and cook for another 20 minutes. 
  • Combine yogurt, lime juice, shredded cucumber, mint, and 1/4 salt.
  • Warm the pita bread and cut in half. Spread yogurt on inside of pita. Place a couple of slices of tomato, arugula, and chickpeas inside pita. 
  • Serve with extra yogurt sauce. 
So tasty, even Bailey wanted some.