Yearly Archives: 2011

The Dog Days of Winter

Today is April 2nd and there is snow on the ground.

But on Wednesday it was bright and sunny at the temperature almost hit 50! That’s about as close to any dog day we’ve gotten. I spent the day in Boston with one of my best friends from high school. After about 3 hours of walking, we stopped at The Asgard in Cambridge for lunch.

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I scoped out the one thing on the menu that was vegan/gluten-free and ordered that(I’m not vegan, I just pretend to be 90% of the time). When I asked for a salad without meat the waitress was shocked. Apparently pubs don’t get a lot of vegetarians(again, I’m not, I just pretend).

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The salad was really good. It came with chickpeas and grilled vegetables. The reduced balsamic vinegar made it all come together.

Of course after 3 hours of walking there was no way I wasn’t ordering pub fries.

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These were definitely the best part of the meal, especially smothered in salt and ketchup. They should just add a french fries salad to the menu and I’d be all over that.

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I promise I was much more happy than I look.

And then there were actual dogs!

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We borrowed these dogs from their owner and walked them around Cambridge and Boston. They had much more energy than we did. I was tempted to steal one but something about running down Comm. Ave holding a dog with people chasing me would have been a little obvious. We gave them back and the dog day was over, and everyone sang Florence and the Machine happily ever after.

Cannellini Salad With Artichokes and Sundried Tomatoes

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Some days you just need a salad, especially when that day starts out with a cake hangover. This is a retake on a salad I had at Pizza Paradiso the night before my marathon. The flavors were so simple and fresh that I knew it wouldn’t be hard to recreate. To make it vegan I used nutritional yeast in the parmesan dressing and it came out just as tangy. Now how many more of these will I have to eat to balance out the cake?

Cannellini Salad With Artichokes and Sundried Tomatoes

Ingredients(Makes 2 entrees or 4 salad portions):

  • 2 cups mixed greens
  • 1 can cannellini beans
  • 1/4 cup sundried tomatoes packed in olive oil
  • 8 artichoke hearts, halved
  • 2 Tablespoons olive oil
  • 2 Tablespoons white vinegar
  • 1 Tablespoon parmesan or nutritional yeast
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

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To make the dressing, combine the olive oil, vinegar, parmesan, salt, and black pepper and whisk until emulsified.

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In a large bowl, toss the mixed greens with the dressing.

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Add in the sundried tomatoes, beans, and artichokes and mix until combined. Top with additional parmesan and/or crushed red pepper flakes.

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I loved all of the flavors in this. The dressing had the perfect kick from vinegar and brininess from the nutritional yeast. And the red pepper flakes gave it a spicy touch. But my favorite part was probably the sundried tomatoes; I always forget how much better those are than regular tomatoes.

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Italian Quinoa With Fava Beans

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Quinoa is the perfect canvas for any recipe. You can add flavors from any culture, any sort of ingredients and have it be delicious, cohesive, and filling. This was my first time trying fava beans and I loved how their meaty texture matched the sundried tomatoes and olives. This has quickly become a new favorite potluck dish.

Italian Quinoa With Fava Beans

Ingredients(Makes 3-4 servings):

  • 1 dry cup quinoa, rinsed
  • 1/4 cup diced black olives
  • 1/4 cup sundried tomatoes packed in olive oil, drained
  • 1 can fava beans, drained
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

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Cook the quinoa in 2 cups of water until all the liquid has been absorbed. Add more water if need be.

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Add in the rest of the ingredients and mix while fluffing the quinoa. Serve hot or cold.

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Am I wrong to think you must serve this with a nice chianti? You can skip the liver though.

Oh, The People You Will Meet

I promise I ate more than just cupcakes in DC. This past weekend was filled with meeting some of my favorite bloggers bonding over what else but food.

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Sana was my DC guide for all of Friday and Saturday. We met at the Healthy Living Summit and keep in touch ever since. Saturday night we had dinner at our agreed favorite restaurant ever: Whole Foods.

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The Arlington Whole Foods had an impressive salad bar collection. Resisting buying 5lbs of food, I got dressed kale, grilled asparagus salad, steak fajita filling(my first taste of red meat in 3 months), and herb roasted potatoes. It was almost all delicious, except for the cilantro in the asparagus and the fajita filling; I hate cilantro. Yep, this restaurant is going to go places.

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And then of course there was Holly and Madeline. You can read all about our adventures here. Early on Friday Holly tweeted that she would jump on me the moment she saw me and sure enough during the race expo she leapt right for me. I like a person who is true to their tweets.

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Saturday for lunch, Gena set up a small group to meet at Sweetgreens. Getting to this lunch was motivation through my entire marathon. It was so fun chatting with Sana, Matt, Anne, and Gena for two hours; the conversation flowed like we had just gotten together last week even though it was only our second or first time meeting.

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It’s the No Meat Athlete! I can die happy. If it looks like I’m laughing painfully it’s because Sana had just made an inappropriate joke.

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Friday night for our pre-race dinner a bunch of racers went to Pizza Paradiso to carboloading. There I got to meet Beth, Sarah, Alex, Mindy, and Christine for the first time.

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Ordering gluten-free at a pizza restaurant is never easy but lucky for me there was an awesome salad on the menu with cannellini beans, sundried tomatoes, marinated artichokes, and a parmesan dressing. I need to recreate this at home!

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Saturday night Emily put together a great meet-up at Northside Social(ps. If you’re ever there, order the “street nuts”). There were so many people there it was hard to talk and get a picture with everyone; I’m glad Emily snapped this photo of Caitlin and I. She’s epic and just as personable as you’d imagine.

And last but certainly not least: 

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Just kidding. Abe Lincoln isn’t a blogger.

Happy Birthday To Me

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I used the cake from this recipe

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…and then improvised a raspberry fudge sauce….

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Next year I’m adding booze.

Cupcake Tour of DC

When you’re a foodie, the best part of visiting a new city isn’t the historical monuments or the shopping centers. It’s the food—more specifically, the cupcakes.

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My partners in crime, Holly and Madeline share this same sentiment. After over a year of stalking reading there blogs I was ecstatic to finally meet both of them. On Friday after finding each other at the race expo we down to Georgetown to Georgetown Cupcakes.

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If you aren’t aware of the gem of a reality show that is DC Cupcakes you really should be. The TLC show focuses on two sisters who opened up a cupcake bakery and… well, that’s the entire premise. But I promise it’s funny. The storefront offered some amazing sounding flavors. I was most surprised when I saw they had a gluten-free lava fudge cupcake for me!

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This might have been the best cupcake I have ever eaten: a chocolate cupcake with a vanilla cream cheese frosting and a fudge sauce filling. The filling was delicious and entirely unexpected. And the cupcake part didn’t taste starchy at all which can be a problem with gluten-free baked goods. But the best part was the frosting; Madeline and I both agreed that we would have bought a tub of the frosting if they sold that.

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On Sunday the three of us headed to Sticky Fingers Bakery for breakfast. The owner of the bakery won season 1 of Cupcake Wars on Food Network(another show that I admit is awful and yet 100% addicting). Sticky Fingers is an all vegan café with plenty of gluten-free options, too.

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I ordered the gluten-free pancake plate which came with maple syrup, tofu scramble, and vegan grits.

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Simply put, the pancakes were amazing. They were thin but the taste and texture were dead on. They even soaked up the maple syrup perfectly. I have no idea how they made these without eggs or gluten but I want the recipe.

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The vegan grits came with Daiya cheese. I’m still not even sure what grits are or how these were made. They were filling and tasted OK but could have used a pinch more of salt.

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Sticky Fingers was definitely a winner in my book.

On the way out we all grabbed some cupcakes. I meant to save it for the bus ride to the airport but ended up eating it at 11am. Hey, I did run a marathon the day before.

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I got the gluten-free chocolate cupcake with vanilla frosting. The cupcake itself was excellent and reminded me a lot of Georgetown Cupcake’s gluten-free cupcake. The frosting, however, was a little boring and just tasted generically sweet. I enjoyed Georgetown Cupcake’s cupcake more but if I were vegan I would not at all mind settling for Sticky Fingers. My only wish would be that cupcake stores make more interesting gluten-free flavors than chocolate(I swear I ordered it both times not because I’m a chocoholic but because that’s all there was).

I have to say thanks to my hungry companions, Holly and Madeline, for the awesome time! The only question left is what city should we hit up next?

I Am A Marathon Finisher

From the moment I checked in at the race expo, the pressure was on:

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The shirts we were given(absolutely amazing shirts I must say) said “Finisher” right on the front before we even started the race. That scared me. I knew if I didn’t finish I could never in good faith where this shirt and it would haunt me from my closet for as long as I kept it. It would be my beating heart beneath a floorboard. I needed to finish for the shirt’s sake.

Marathon Map

The course was divided into two parts: The first 13.1 miles and the last 13.1 miles. The first half included marathoners and half-marathoners and was a beautiful path through Constitution Ave and down by Dupont. We experienced just about every famous monument and it was great scenery to run by.

The last half was rougher. As the half-marathoners peeled to the finish line, we looped around the stadium to go back down Constitution Ave. Seeing the marathoners keep going after 3/4 of the field finished was like watching ants march into an ant trap. The scenery also wasn’t as nice but having a good number of people around me going through the same Hellish experience made me feel better. I used the run/walk method for the second half when my legs wanted to give out.

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Miles 1-10*: I felt excellent during this time. If this were a 10 mile race I would have rocked it. I knew I was between the 4:00 and 3:50 pacers and running strong. My playlist and the crowd kept me going, especially when I spotted Caitlin(who took this photo) and Emily on the sidelines. 

Miles 10-16*: Mile 10 I had to stop to wait and use a restroom, which lost me a lot of time and threw off my sense of location in the crowd. I wasn’t sure what pace I was on anymore when I started running again until I saw a pacer at 13.1 and assumed it was the 4:00 group. For a while I tried to catch them but quickly realized I needed to run my race and start taking walking breaks.

Miles 16-20*: These were the 4 toughest miles of the run. I was constantly fighting to stay with the people around me using the run/walk method. I also stopped to use the bathroom again at mile 19. You never realize just how much time you lose to the clock going to the bathroom until race day; if you can hold it in for 26.2 miles of running, you deserve a whole other medal.

Miles 20-26.2*: These were surprisingly not as hard as I thought they’d be. Yes, my legs wanted to fall off and everything was cramping. But mentally these were easy to push through since there really was no where to go but forward.

*I drank fruit punch Powerade and water gratuitously throughout the race, had half a Pranabar at mile 11 and a GU gel at mile 18. If I could do it again I would probably skip the Pranabar since solid food didn’t digest easily and hydrate more throughout the first 10 miles.

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My official time was 4:19:37. After only 3 months of training and a slew of injuries before that, I have to say I’m pretty darn happy. My secret goal way back in October was to beat 4 hours but life happened and I wasn’t that prepared this time around. A question I’ve gotten a lot since is “Any plans for a second marathon?” At this point the answer is no. I want to take time off for my legs to heal fully, build back up my running base, and get into better running shape. Down the road maybe I’ll try again, but for right now I’m happy with my medal(and you can bet your boots I haven’t taken it off since).

The Road To The Marathon

Funny Apology Ecard: I promise to stop talking about my marathon after I run my marathon.

Tomorrow I strap up my laces and set out to run 26.2 miles of Washington DC’s streets. As excited as I am that the day is almost here, the road has been anything but smooth. But then again when does anything go the way we plan it to?a

It all started back in October. I was running 40-50 mile weeks just for fun, and a few blogger friends brought up this thing called The National Marathon. I had considered doing a marathon for a while, and with this one being just 3 days before a milestone birthday of mine it seemed like the perfect opportunity. I jumped at the chance.

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But then on November 16th after lunch I stood up to a sharp pain in my right leg. I figured these things happen and that I could walk it off. Two days later I ran 6 miles before having to call it quits. That Saturday I ran again and when I was done even walking hurt. I had stupidly and unknowingly caused a stress fracture in my leg.

For the next month I didn’t see a doctor; what can I say? I’m stubborn. I quit running, took up what exercises I could do like yoga and the elliptical, and strength trained. When I finally did see the doctor, my leg had healed somewhat and I was prescribed a few more weeks of rest. The marathon wasn’t even on my mind for these 6 weeks; any amount of running would have been fine.

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I had my first run post-injury on December 31st, and I ran a sore and uncomfortable 2.5 miles before calling it quits. It wasn’t a comeback; I was huffing and puffing. But it was running. I decided maybe I could shoot for the marathon with the twelve weeks I had left. Granted, no one would tell you 12 weeks is enough to train for a marathon, especially after so long a break from running, so I was mostly on my own for a training plan.

4 weeks after I started running I hit double digit long runs. 3 weeks after that I ran my best long run—a well-paced 18-miler in 30mph winds. But I noticed as my long runs got longer that my running during the week suffered. Since I really had no running base this time around, there was no consistency between runs and I turned my focus on making sure the long runs went well(Note: I was really breaking just about every “rule” that there is about building mileage at this point). I also bought compression sleeves for my knees and shins to distribute the pressure during runs to prevent any new injuries from flaring up. 

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And then there was the 20-miler, the long run which is supposed to mark the pinnacle of your training and prepare you for the big day. Mine went awful. I didn’t plan enough water; I brought food but had no idea when to eat it; the course I chose was flat but unfamiliar. I ended up having to stop and walk more times than felt comfortable and finished far from goal pace. I wanted to quit more so then than ever. The run taught me a lot about what to do on race day but only because I did it all wrong the first time around. Most of all, I realized I was out of shape to be running a marathon and things would have to change before the race.

In the time since that day I’ve been trying to do things right. I’ve had a few good runs which give me hope my legs won’t fall apart somewhere along the way. Most significantly I’ve changed my diet; no one tells you when you go from running 50 mile weeks to not at all you can’t eat what you want anymore, and from November to February for a variety of reasons I gained a spare tire which wasn’t helping me run any faster. I’ve packed my things, made my playlist and now I’m ready to go. All I’m waiting for is the starting gun.

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Of course I’m nervous that 12 weeks wasn’t enough. And I’m nervous that my weekly mileage never got over 26 miles in all that time of running and now I have to run it all at once. But I’m counting on the magic of the day and all the things I’ve learned to push me through. And if I don’t make it all the way(but I will) I’ll be more satisfied having tried and failed than if I had never tried at all.

 

 

Italian-Style Broccoli

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If this recipe were a person it would be on Jersey Shore.

If this recipe were a person, it would have a cousin Vinny.

If this recipe were a person, it would GTL(Gym, Tan, Laundry) every Saturday.

This recipe is very Italian. It reminds me of the kind of vegetables I ate growing up: Covered in garlic. The olives are a welcomed, meaty bite with the broccoli. And it’s so easy it comes together in only 10 minutes. This just might save the reputation of Italian-Americans.

Italian-Style Broccoli

Ingredients:

  • 3 cloves of garlic, diced
  • 1/2 yellow onion, diced
  • 3 Tablespoons olive oil
  • 1lb steamed broccoli florets, fresh or frozen
  • 1/4 cup finely chopped black olives
  • 3/4 teaspoon salt

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Over medium heat, sauté the onion and garlic in the oil for 2-3 minutes until the onions start to turn color.

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Add in the broccoli and lower the heat. Toss the pan to make sure the broccoli soaks up the oil.

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Add in the olives and distribute evenly throughout the dish. Serve hot.

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My favorite part about this is how much flavor gets soaked into the broccoli. It completely loses that off-putting “green” flavor and is filled up with onion, garlic, and olives. If this recipe were a person, it would be way too good for Snooki.

Apricot Marathon Energy Bites

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I can’t believe the marathon is only 4 days away. I’ve had this recipe from Ashley and Steven bookmarked since I signed up way back in October and just got around to making it. Dried apricots lend this a slightly different flavor from the typical dates. Really, any nuts would be good in this but I like the combination of cashews and almond butter for that Amaretto flavor.

Apricot Marathon Energy Bites

Ingredients:

  • 1/2 cup dried apricots
  • 1 cup pitted dates
  • 1/2 cup cashews
  • 2 Tablespoons almond butter
  • 1/2 teaspoon salt

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Combine all of the ingredients in a food processor.

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Blend until a paste begins to form. If your dried fruit was stale to begin with, you might have to add a few teaspoons of water to get it malleable.

Press the dough into a square pan and cut into 10 equal portions.

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These couldn’t be easier and pack a flavor punch. I think I liked them even more after a few days of sitting on the counter when they were a little firmer, but you can freeze or refrigerate them to keep them softer. And the ingredients sure beat the hell out of store-bought energy bars.