New Plans, Races and Recipes

So I had a kid, a pretty awesome one...you may have seen her plastered over Facebook, Instagram and MiniFancyPants (yes, she has her own blog).  I had full intentions of posting all these great posts...but baby, work, life got in the way.

Somewhat recent February - Sofie - 6 month shot

I started running with her about 6 weeks post-baby, once I got the official clearance.  I truly think the running, walking, strength training and lots of yoga while pregnant helped me have a faster recovery process after Sofie was born.

About 4 weeks post-baby - lots of fast walking at the park

6 weeks post-baby - I can still run (sort of)

I did a 10K in November, just 11 weeks post-baby.  I think I made it through about 4 miles before I did 2 small water walk breaks about a minute each.  Definitely slower than my time last year, but I was very happy to be back.

New mommy run club?

Got milk? Doesn't everyone run with a breast pump?

I was on a relatively good track, running-wise, keeping to a 4 mile runs and strength training and spinning. I signed up for the Love 1/2 Marathon in March...

I got super excited because as I was deciding which 1/2 Ironman to do, low and behold, the WTC decides they will do the Princeton 1/2 Ironman.   So I signed up for that, knowing that I have swam, rode and ran the course many times from both the NJ State Tri and just in general my riding and running routes.

So that happened, then after getting ourselves ready for a 1/2 Marathon plan of long runs with friends and babies...

Running with Sofie in the Bob Stroller - a little hard in the wind...or in general

and numerous Snow Apocolopse that have been happening in NJ, we couldn't take the dreadmill for another day and decided to go outside and be super careful....and I was, until, my clutzy ass falls on a rock and sprains an ankle.

So, as I type I am just finally at almost healed on this damn ankle,(almost 6 weeks) which does not help at all in the motivation department.  Knowing there is no chance in hell I will be running the 1/2 marathon in two weeks.  Super Sad Face. 

During that "time off" the baby has kept me feeling like I ran a marathon daily because she is always on the go...(may have been my fault with keeping so active being pregnant - the Sofinator does not stop!)

So here is the new schedule, I figure if I write it, it will happen...

Redbank Sprint 5/18

ODDyssey Half Marathon 6/8 - MAYBE

NJ State Olmpic (Wait List) 7/20

Princeton 1/2 Ironman 9/21

It's short and sweet, but with the baby, I don't know if I want to over-extend myself this year. 

I leave you with two of my favorite new green salads that are helping me get back to pre-baby weight!

Grilled and Green Quinoa Salad

2 cups water
1 cup quinoa
1/2 jar capers
1/2 can of artichokes in water (Trader Joe's)
1/2 can green olives (Trader Joe's)
1/4 cup of fresh flat leaf parsley
2 cups baby spinach
2 grilled chicken breasts
Balsamic vinegar
Olive oil

Rinse quinoa and add to water in pot.  Bring to a boil and reduce to low for about 20 minutes covered.  Grill chicken breast pieces (or use leftovers).  Make the salad with the rest of ingredients.
Add balsamic and olive oil to liking - I use about 2 swirls of each :)  Add drained quinoa and eat.

Warmed Super Green Salad

1 cup Tuscan Kale chopped
1 cup Swiss Chard chopped
1 chopped hard boiled egg
5 cherry tomatoes
1/3 chopped cucumber
1/4 cup of chopped/shredded carrots
1/4 chopped bell pepper
1/4 cup of goat cheese
1/4 cup of chickpeas or kidney beans
Balsamic and olive oil

Equal parts in large bowl chopped Tuscan Kale and chopped Rainbow Chard (with stems) - I use the Trader Joe's cleaned in a bag super easy for the busy working mommy or anyone.  Add remaining ingredients.  Microwave for 45 seconds and add dressing of choice (balsamic and olive oil).


Now I can get back to training!

And still able to spend time with the hubby and drink some good beers...

Some New Staples

So the detox went really well, I carried it out for about 2 weeks with adding caffeine and some alcohol the second week....

With the detox diet I did always comes some good recipes.  Two soups and one warm salad in particular became a staple.  I pumped up my vegetarian chili with some chipoltle chilis in adobo sauce, I fell in love with miso soup and found a new way to do collard greens.

Smoky 3-Bean Chili

1 onion diced
1 stalk of celery chopped
10 baby carrots chopped (this was all I had)
5 cloves of garlic diced
2 green peppers chopped ( I had 1 green and 1 poblano)

Use some olive oil and saute this mixture with medium heat for about 5-7 min until softened.

Add this to a crockpot or just large pot on stove then add the following to the pot.

1 can black beans (or soak dry overnight)
1 can kidney beans
1 can chickpeas
2 chipotled peppers in adobo (add a smoky flavor - can find in Mexican section of most grocery stores) or just do 1 jalepeno chopped.
2 cans of whole tomatoes (break them up with wooden spoon before)
Maybe 1/2-3/4 cup of chicken broth.
Sprinkle in some cumin, chili powder and cayenne pepper.

I let it go on high for an hour or 2 and then low for 4-6 hours in crockpot or just on low for 8 hours.  The longer the better, you can also just do it overnight.

When I serve I use sliced avocado for topping, crumpled rice or corn chips and maybe dollop of 0% greek yogurt and then of course hot sauce (cause nothing is hot enough for me)....I also added some quinoa to the chili.

 

Mellow Barley Veggie Miso Soup

Bring 5 cups of water to a boil.

Add in the following:
1 chopped leek
1 onion chopped
1 scallion chopped

1 stick kombu (sea vegetable) (about 4")
Let simmer for 10 minutes or so.

Add in the following:
1 baby bok choy (white part only for now)
1/2 cup to 1 cup of chopped green cabbage.

Let simmer for 5-10 minutes.

Use soup broth in a ramekin or small bowl and add 3 tspn of white mellow miso, 3 tspn of barley miso and stir until the paste loosens up.

Add to the pot and simmer (DO NOT BOIL OR IT WILL DESTROY THE ENZYMES IN THE MISO)

Add greens of bok chop until bright green.


This is really good for you after "fasting" while sleeping with your digestion, or lunch or dinner :)

So yummy.

Warm Collard Green Salad with Brown Rice Vinegar (adapted from the Jai Seed/Rich Roll cookbook)

1 yellow squash - sliced
char the squash over high heat (no oil) and flip, place in a boil.

Add 1tspn of olive oil and saute some mushrooms and garlic, place over squash.

Add 1 tspn of olive oil and saute some collard greens until translucent, place over mushrooms.

Add some brown rice vinegar or apple cider vinegar, seas salt and pepper.

I ate it with some homemade gazpacho that you can find from one of my previous recipes here.  Easy and delicious.

What Doesn't Kill You, Makes You Stronger

That's kind of how I felt as I was doing my 5 mile track workout in 33 degree weather and wind that made me feel like I was in one of those bad dreams. You know the one where someone is chasing you but you can't run or walk....okay, I am being a little over-dramatic. Just like I dramatized my detox over the week. As I looked back over the week, it was pretty damn easy with the exception of the headache that lingered over 5 days...Once you get through the first few days, it becomes automatic, the eating, no caffeine, no drinking, etc. Where even today, I almost forgot I was done...almost....coffee!!!!!!!

I have a couple great recipes I would like to share:

Breakfast 1 or snack - Silken tofu blackberry shake

1 serving of soft tofu
1/4 cup blackberries
1 cup of soy milk vanilla non-sweetened
1/4 cup of fage 0% yogurt
ice
agave for sweetener
Blend.


Dinner 1 - Tofu Rice Bowl

Marinate tofu in soy sauce, rice vinegar, sirachi sauce and tspn vegetable oil.

Bring fresh string beans to a boil, drain, add some vegetable oil, put string beans back in the skillet, add some red peppers, a good amount of tamari ( a few circles of the pan) and cook until browned and softened. Add sesame seeds.

Have some brown rice in the rice cooker.

Spray a pan with Pam and brown the tofu. Scramble some eggbeaters. Add together in a bowl.

Dinner 2 - Faux ground meat green chili over spaghetti squash

Smart Meat Ground "Meat"
Tomatillos (about 10) chopped
1 Jalapeno chopped
1/2 package of Trader Joe's frozen roasted corn
Olive oil
Garlic chopped
1/2 can tomato sauce or diced tomatoes
1 onion chopped
1 cup of chicken broth
3 roasted poblano pepper chopped (To roast = place in oven for 30 min at 350 degrees to roast, place in a bag and skin.)
1 spaghetti squash

Cut spaghetti squash in half lengthwise. Scoop out seeds. Add some chili seasoning, salt, place scooped out side down in casserole dish. Fill with about 1 inch of water. Place in oven at 350 for 45min.

Sautee garlic and onions. Add tomatillos, roasted poblanos. Let simmer for about 15 min, add ground "meat", add chicken broth, tomato sauce or diced tomatoes bring to a boil and simmer for 25 min.

Use a fork to make spaghetti squash - spaghetti like. Serve the chili over the spaghetti squash.

Salad - Pink Grapefruit Dill Salad

1 bunch of Radicchio
2 Endives
1 cup Spring Mix
Chopped pink grapefruit without skin
1/4 cup of chopped dill

For dressing use:
1 part White vinegar
1/2 part Olive oil
Dash of Agave

I kind of made this up and was delish!!

Last but not least, my personal favorite -Quinoa Panzanella Salad.

I had a holiday party on detox. I was a little worried but - Make it Work! I did have one glass of red with my mom and mother-in-law - I couldn't be rude!! I filled up my plate with salad, ate some veggies and hummus, fruit, and my quinoa salad.


1.5 cups of quinoa
3 cups of water

Rinse quinoa, add to water, bring to a boil and let simmer, covered.

8 Tomatoes on the vine (any tomatoes) chopped
1 cup of basil chopped
1/2 jar of kalamata olives pitted
1 jar of roasted peppers chopped (I like the yellow/red ones - looks pretty)
Capers (optional)
1 cup of pearled mozzarella balls

Add together mix with a dressing of 1 part balsamic, 2 parts olive oil, salt pepper.

Once quinoa is warm - NOT HOT - add to salad and mix. Put in the fridge until ready to serve.
Till next time!