Blog Archives October, 2011

Born this Way

Ibuprofen-4 dollars. Hot soup-3 dollars. New footsie pajamas-25 dollars. Taking a few days off from training because of cold-priceless. In the past I used to push through training when I was a little under the weather but the wiser, gentler me actually takes this time to step back, take a few days to completely recover and then go back to training a little fresher than before. This week when I was sick, I sat back one evening and actually took account of all that I ask my body to do in a typical day. I was pretty impressed, if I do say so myself, with the demands and tasks that I physically and mentally meet and achieve each day. Geeze, no wonder I need a little down time here and there. Now that I am working, I have to integrate my training with my work schedule and when my body calls for rest I have to listen. Sometimes I need to squeeze my run in during a 45 minute window between meetings or get up extra early so I can put in six or seven miles while most people’s alarms are still an hour from ringing. People always ask me what “drives” me to continue this journey. Many say “aren’t you too old to resume competitive running? Why don’t you just take it easy and run for fun?” I guess they just don’t understand the fact that, as Lady GaGa puts it, “Baby, I was born this way.” I was always the first one up in the morning at my household when I was growing up and I was the last to bed. I didn’t have hyper out of control energy, I just always knew what I wanted to do. At age five I ran a soccer jog-a-thon. It was about 90 degrees out that balmy summer day and everyone, including my parents, tried to get me to stop running. The heat didn’t bother me and I had no clue that the 20 continuous laps I ran around the high school dirt track was equal to five miles. Running was just always something I loved to do. So now when I need some time off I simply stop. I take a few days to regather and I know the recalibrating my body needs to do will happen and the next week will be a better week of training. And with a little over six months to go before the Hollywood Half, I know that I will be right back on track with training next week and my body will be healthy and rested. Not to mention I have a stellar pair of new footsie pajamas for the next time I need a few days off!

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Awesome Recipe from Jenna

As an athlete and a health enthusiast I have experimented with a variety of diets, supplements, and foods.  After being a meat eater, a white-meat-only eater (is there a name for that?  those that don’t eat red meat), vegan for 2 years, and now a pescetarian, I have definitely played around with my diet.  But no matter what limitations I put on my nutrition intake, one thing I know for sure is that as an athlete I NEED PROTEIN.  Even if you aren’t an athlete and just a modest exerciser you still need a good amount of protein, fiber and healthy fats.  I have always loved hummus (I love to dip carrots and celery along with pita in it) so when I came across this edamame hummus recipe my mouth was watering.  And now I am passing it along. ENJOY!  Oh and I like to pair this with my Lemon or Citrus flavored Vitalyte.

HUNGER SATISFYING RECIPE: Edamame Hummus
Beans are an awesome source of protein, but to change up this dish typically made with chickpeas (aka Garbanzo beans) try using the superpower of the bean world – soybeans.  Soybeans are the only bean that contains complete proteins by themselves and edamame (green soybeans which are picked before full maturity) have a whopping 22 grams of protein in every cooked serving.  Chickpeas have only around 14 grams per serving.  This dish also has a great amount of fiber; so really it’s a win-win.

1 cup frozen shelled edamame
1 tsp chopped garlic
1 Tbsp tahini
1 Tbsp fresh lemon juice
3 Tbsp water
1/4 tsp salt
1 Tbsp olive oil

Boil frozen edamame 4 to 6 minutes; drain. Combine edamame in a food processor with garlic, tahini, lemon juice, water, and salt; blend well. Drizzle in olive oil. (If the texture is too thick, add another tablespoon of water).  For a zesty kick, stir in 1/2 tsp sriracha, a Thai hot sauce found in your grocery store’s condiment aisle.


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