Savory Running

While I was pregnant with each of my boys, I became so dedicated to eating that my life literally revolved around the dinner table.  I luckily didn't gain that much weight, as I prefer fresh foods, and I stayed healthy throughout, but when I got hungry, I needed to eat immediately.  I was utterly desperate for food.

My back hurts looking at this picture.  I was 36 weeks along.  Owen came 2.5 weeks later.

Yesterday a friend of mine asked if I were pregnant again.  She was stunned by how much I eat, while not gaining any weight.

Baby weight gone... ;)

 No way!  I am not pregnant.  I am training for another marathon and my body handles the training the same way I handled growing two baby boys in my belly, like a veracious dinosaur.

Don't mess with a hungry running Mama!

Here's yesterday's diet:

Pre-Run Snack - A banana and glass of orange juice.  This is my go to pre-run snack.  If I run anything longer than 7 miles, I may add a Cliff Bar to the mix.

Breakfast - I had white tea with whole grain flour crepes with fresh strawberries piled high.  I also had a small smoothie with strawberries, pineapple, a half a banana, apple juice, and one scoop of protein powder.

Morning snack - two small slices of whole grain bread made with sunflower and flax seeds with hummus and tomatoes. 

Lunch - a large spinach salad with toasted almonds, cranberries, feta, and honey vinaigrette.  I threw on a hard boiled egg for good measure.

Afternoon snack - chocolate mousse with almonds sprinkled on top.  I made it fresh the day before and therefore controlled the amount of sugar and I used only high quality dark chocolate.  An hour later I had an Asian pear with a very small handful of trail mix consisting of nuts, cranberries, and goji berries.  Sprouts Market had this mix on sale last week for $4.99lb!

Dinner - plank salmon with steamed fresh veggies, a glass of milk and an Easy Street. 

I don't know if I eat too much or too little.  I eat when I am hungry.  Yes, I indulge here and there.  I love cupcakes and cookies and chocolate mousse leaves me in a state of pure bliss.  Tofu stir fry, grilled salmon, protein smoothies, eggs, spiced quinoa with apples, pinhead oatmeal with cranberry compote, pork tenderloin, veggie laced lasagna, and open face sandwiches with roast beef, avocado, and hummus are ridiculously good.  How else should I feed a T-Rex in training? 


What are your favorite foods while training?
How do you stave off that hunger?
I'd love to hear your recipes!

~Roadburner

Gluten Free Crepes

My youngest son is an insomniac.  He wakes up every night between the hours of 12:00 am and 4:00 am, for a minimum of 2 hours.  We have literally tried everything to get him to sleep and get over this incredibly unhealthy sleep regimen.  Nothing has worked in his 2 years of life.  After some extensive research, we found it is possible for gluten to upset your sleep schedule.  While I am not 100% convinced this will really work, I am so desperate, I feel like it is worth trying.  We are giving a solid 2 week period with absolutely no gluten in the house to see if we can make a small change in his sleep.

I don't want this to be a big change for everyone else in the house as we already eat healthy, and let's not forget, I am feeding two picky children.  After scouring the Internet last night, I came up with the realization, you can still cook the same meals, just replace the flours, add a little more or less liquid depending on the four, and bam!  Breakfast!

Here is our gluten free breakfast.  I made this recipe myself, so feel free to comment on how you would change it!

Crepes:

2 Large Eggs
3/4 Cups of Milk
1/2 Cup of Water
1 Cup Gluten Free All Purpose Flour (I used Bob's Red Mill)
1/4 Teaspoon Xanthan Gum Powder (this is a natural thickener)
Butter
Fresh Fruit/Berries
Syrup

Combine all ingredients in a blender and blend on high speed for about 30 seconds.  Stick crepe mix in the refrigerator for about 15 minutes while you heat pan and get toppings ready.  When you remove it from the fridge, give it another whirl on the blender for a few more seconds.

Melt a small amount of butter in the pan and make sure it coats.  Poor a small amount of the batter directly from the blender and swirl it around in the hot pan in circles until a thin layer evenly coats the bottom of your crepe pan.  Cook on medium heat for about 2-3 minutes, until slightly brown.  Flip, finish cooking until again very slightly brown.  Remove crepe and top with nutella, fresh berries, bananas, syrup, etc...

Owen - the reason we are trying gluten free.  Look at that sly smile - who would know he was up from 2:00-4:00 in the morning?

What are your favorite gluten free recipes?

Ethan begs for crepes daily. I don't want his brother's new diet to upset his favorite foods.

Tofu Smoothie?

Okay, yes I know.  I am tofu-crazy!  But here is one more recipe that I really love and if you give it a chance, I know you will too!  After blending the tofu into the smoothie, you don't even know it is there.  It adds an extra creamy texture that is often mistaken for ice cream when I don't tell people what is in it first.  Oh, and my kids love it.  Little do they know they are getting a wonderfully sneaky helping of protein!  After combining the Greek yogurt to 1/5 a package of tofu, you get 28g of protein!

Tofu Strawberry Smoothie

1 Cup Strawberries
1/2 Cup Raspberries
1 Ripe Banana
1/4 cup sliced extra soft tofu
1 Cup Orange Juice (Feel free to change from orange juice to pineapple juice for extra anti-inflammatory benefits.
1 Cup Greek Yogurt (I prefer Choboni Strawberry or Raspberry for this recipe)

Combine all the ingredients into a blender.  Blend on high speed for at least 1 minute.

Enjoy!

Tofu Stir Fry

I used to be terrified of tofu.  But watching my 4 and 1 year old sons suck it down like blocks of noodles made me think, "If they can eat it, I'll give it a try."  As I ventured into the world of vegetarianism, I had no where to hide.  If you want a good protein source, that is easily digestible, tofu is a perfect option.

Cooked tofu doesn't have the same slimy texture as the raw stuff, so if you are a bit squeamish about it, try this recipe as it is a huge crowd pleaser whenever I offer it to friends and family.

Teriyaki Tofu Stir Fry

1 Pound Extra Firm Tofu (sliced in 1/2 inch strips)
1 Tbsp Extra Virgin Olive Oil
2 Bell Peppers (sliced thin)
1 Bunch Broccoli (trimmed and cut into bite-sized pieces)
1/2 Cup Peeled Edamame Beans (frozen are fine)
1/2 Cup Baby Carrots (sliced thin)
Salt and Pepper to Taste
1/4-1/2 Cup Teriyaki Sauce

Heat the extra virgin olive oil in a wok (or large pan) at medium high heat.  Add the strips of tofu and let brown for about 5 minutes.  Season the tofu with salt and pepper while it cooks.  Flip the tofu once it is golden brown and season again.  Remove the tofu to a bowl.

Add the veggies to the pan and cook for about 5 minutes, or until tender.  Season lightly.

Return the tofu to the wok with the vegetables.  Add enough teriyaki sauce to cover all the veggies and tofu.  (I prefer the brand Soy Vay.  I find it at Kroger stores and it has more authentic flavor than the other store brought brands.)  Continue to cook until the sauce is nice and thick.

Serve over hot brown rice.  Enjoy!

Cold Run, Warm Lunch

It was all of 14 degrees this morning, with 3 inches of snow on the ground.  The sidewalks were completely dry though, so I figured it was still a good morning to hit the trails.

My husband thought I was absolutely nuts while I layered my arm warmers, thermal running shirt, vest, tights, shorts, hat, gloves, running glasses, and backpack.  Randall reminded me repeatedly, "You know it is supposed to be 50 tomorrow right, 50?"  Yes, I was well aware of the warming trend headed our way, but I wanted to run while it was cool.  

Still bundled after my morning run.

All summer, I looked forward to these frigid snowy runs.  I prefer running in crisp-cold air any day over the heavy heat of summer.  The views are beautiful, the trails much less occupied, and I don't get all gross and sweaty.  Plus, cool weather makes me crave warm comfort food.

I love food as much as I love running.  It makes me giddy to find new recipes that taste great and give me the energy to keep up with my boys.  Recently, I started tapping into the world of vegetarianism.  No, I am not a vegetarian, but instead of eating meat 6-7 days a week like I used to, I eat it once a week.  The other days are filled with healthy carbs, fruits, veggies, beans, lentils, etc....  Ever since I made this easy switch, I feel really good.  I don't get nearly as sore after a race, I am genuinely faster, and I have energy to spare.

So for lunch today I wanted something warm and easy.  I heated up my leftover Farmer's Market Stew that I cooked slowly in the crock-pot all day yesterday, and made a fresh tofu sandwich.  If you have tried tofu before and discounted it as tasteless and disgusting, try my sandwich because I too used to despise the wiggly white stuff.  

I left a little room on the plate for my bowl of soup!

Ingredients:

Extra Firm Tofu - about 3-4, 1/2 inch slices 

1/3 Zucchini sliced thin on the diagonal

1 Tbsp Extra Virgin Olive Oil

Lemon

Sour Dough Bread

Hummus

Red Bell Pepper, sliced 

Spinach or other leafy green

Salt and Pepper

Cook the tofu and zucchini on medium-high heat so that each side is nice and golden brown.  While it is cooking, squeeze a fresh lemon over everything and sprinkle a little bit of salt and pepper to taste.  Turn the tofu and veggies over when they are golden brown.  Continue to cook on the other side for a few minutes. 

 

Meanwhile, toast the sour dough bread and spread each slice with a fair amount of hummus.  Place the tofu on top of the hummus, add the zucchini, and top with the uncooked red bell pepper and spinach.  Squeeze a little bit more lemon on top of everything and place the final piece of bread on top.  

Even my boys like this sandwich!  I just omit the bell pepper, and slice the sandwich into quarters.  For my smallest, I use a blunt edged toothpick to help him keep it together.

Be careful, it is a messy one!