On Sunday (yes, I realize it’s now Tuesday – bear with me) I did my long run in CP with two awesome teammates. I began with a run from my apt to Columbus Circle (3.25 miles) and then ran another 11.4 miles with the ladies. According to Sarah’s Garmin we averaged 8:25 pace for the 11+ miles we did together. Faster than I expected! I was a little tired from Saturday’s 5k, but I think all the sleep I got the night before really helped with recovery. I was happy to get in a solid long run since last week I was at the beach and my miles weren’t as consistent as I would have liked. Total for the day 14.65 miles in 2:05:12 (about 8:30 pace). Less than 100 days till the big dance – training is gettin’ serious 🙂
Edited to add: Anthony Edwards was spotted not once, but TWICE on the bridle path Sunday morning.
Megan: I’m glad to see Dr. Mark Greene is running. He was lookin’ a little busted in his final season on ER.
Sarah: You mean like, when he had brain cancer?
After returning home and gobbling up some food, I was inspired to get creative in the kitchen. One of my favorite granola recipes has middle-eastern influences (pistachios, cardamom, olive oil – yum!) and since the weather has cooled off a bit, I decided that turning on the oven would be possible.
- 3 cups old-fashioned oats
- 2 cups shelled pistachios (or your favorite nut)
- 1 cup unsweetenend flaked coconut
- 1/2 cup brown sugar
- 1/2 cup maple syrup (note: I used agave and it made things a little too brown)
- 1/2 cup olive oil
- 1 tsp each of salt, cardamom, and cinnamon
- 3/4 cup raisins (or your favorite dried fruit)
- Preheat the oven to 300 F, line a large baking sheet with parchment paper or silpat
- Combine all ingredients EXCEPT raisins in a large bowl and mix until combined
- Pour granola mixture onto baking sheet and bake for 30-40 minutes, stirring occasionally
- Once granola is lightly browned, remove from oven, and mix in raisins (don’t bake the raisins – they’ll get dried out!)
- When it is completely cool, store in tupperware container for 2-3 weeks
Next up – Borscht! What the heck is borscht? And why did I make it? Well, I had two weeks worth of CSA beets that needed to be eaten up ASAP, so making a big pot of Ukrainian Borscht (a.k.a. chilled beet soup) seemed to be a good solution.
Still on the fence about eating beets? Beet juice may be more effective than blood doping! Andy Jones, physiologist and advisor to Paula Radcliffe, discovered that a nitrate found in beet juice decreases oxygen uptake (a.k.a. the oxygen cost of workouts). The study compared performance after cyclists consumed 500 ml of beet juice for 6 days straight. Another group consumed a placebo. The cyclists who consumed the beet juice were able to workout for 16% longer, equivalent to a 2% reduction in time over the same distance. That means a 4-hour marathoner would be able to take 5 minutes of his time – just by consuming beets juice! The nitrates in beets can increase your endurance and shave minutes off your race times. Hello, new PR!
Anyway, where were we? Oh, right. Borscht.
6 medium beets, trimmed and peeled
1/2 large onion, chopped
2 cups water
2 cups chicken stock
1 tsp salt
1/2 tsp black pepper
2 Tbs sugar
juice of one lemon
1 egg, beaten
cucumber, parsley, greek yogurt for serving
In a large pot, bring the beets, onion, water, chicken stock, salt, and pepper to a boil and cook for about an hour, stirring occasionally.
Reduce heat to a simmer, add sugar and lemon, and cook for 30 additional minutes.
Remove 1/4 cup of liquid from the pot and slowly stream in beaten egg. Once egg and 1/4 cup hot beet liquid have been incorporated, add the egg mixture back into the pot. This is called tempering and it prevents scrambled eggs in your soup 🙂
Allow soup to cool slightly and then remove the beets from the pot. Grate the beets into a bowl and then add them back to the liquid.
Chill for at least 4 hours and then top with cucumber slices, parsley, and thick greek yogurt.
Note: I also like to eat this soup hot with croutons and goat cheese – actually, I think I prefer it that way!
After a long run and some serious time in the kitchen (so.many.dishes) it was time for a little field trip. With marathon training in full swing, I was in need of a new pair of training shoes. I stopped by the best running store ever and tested out about 6 different shoes on the treadmill. I got a ton of personal attention and a detailed gait analysis – love The Running Company!
Yesterday (Monday) was a rest day. It wasn’t entirely intentional, but I fell asleep after dinner (lights ablaze, still wearing work clothes) and did not wake up until 6:30am this morning. Evening run just didn’t happen – must have needed the rest! Luckily, I got myself out the door this morning for a longer effort. Stay tuned for details…
Need some racing advice? Check out my favorite tips on NYC Runs.
Okay, gotta go cross some things off my to-do list. Adios Amigos!
Question 1: What kind of running shoes do you wear?
Question 2: Favorite brand of granola? If you have a homemade favorite – share the recipe!