Christmas 5k!

Eva and I just finished jogging in the 35th annual Santa Monica Christmas run. She was wide awake and perfectly content as I pushed her 3+ miles in about 36 minutes. We didn't walk at all, which was a big victory.


I haven't been alive for all 35 iterations, but in honor of my 9th time participating, here are nine reasons why I love this run:
1. It's on Saturday instead of Sunday. When the races are close enough and I'm fast enough, I can do a Sunday morning race and still get to church. But it's much so much better to start my weekend with a race than be rushing around on what is designed to be a day of rest.
2. The t-shirts are amazing. Every year I've done it, we've gotten a microfiber long sleeve shirt with a gorgeous design on the front. This year the shirt was red, and I'd say at least 80% of the runners wore it during the race. Such a cool sight to see a three mile parade of festive red shirts moving along the beach path!
3. It's extremely well organized. They have an enormous number of friendly volunteers, a great start/finish line space right at the ocean, and an amazing commitment to starting the race EXACTLY on time. As a military woman, I like that!
4. Speaking of military, the race partners with the Wounded Warrior project to raise money for and awareness of programs for injured veterans. Awesome.
5. It's a great course for all levels of runner, and caters to everyone as well. With the exception of two very short climbs from the ocean level up to the city streets, the race is essentially completely flat. Lots of people use the 10k as an official training run for the LA marathon, lots of people use it as an excuse to wear Santa hats and go for a leisurely morning walk, and then there's everything in between. The area streets are cleared off and closed off, so the course is plenty wide enough to accommodate all sorts of speeds without causing traffic jams and frustration.
6. It seems to be a family tradition for many area families. Ronen and I have done the race several times; this year was Eva's inaugural ride. But I was one of so many moms and dads pushing strollers, double strollers, and wheelchairs, or running beside their elementary students out for their first race. So cool.
7. I'm sure not everyone who lives along the course loves the race, but the haters stay away and the ones who are left are out on their balconies cheering, or are blasting Christmas tunes out the windows.
8. It's easy to feel like you're getting a steal on parking. If you want super-convenient, you can pay $8 to park in the beach lots right at the starting line. Or, assuming you're feeling up for a warm up and cool down walk, there are a ton of meter spaces really close by. Since most of them aren't enforced until 9 am, one can park, run the 10k, enjoy the expo, and be back in plenty of time before any money is due. FREE! When there are thousands of people paying 8 bucks for something I am getting for free, it's strangely satisfying.
9. The final and most important reason why I love this race is because it benefits Harvest Home, a "shelter" for homeless pregnant women. Actually, it's much more than a shelter; Check out their website at www.theharvesthome.net. This is one of the few times that I'm more than happy to write the check for my registration fee! I don't know exactly how much money they raise each year, but I know it's significant. Exercise that supports a great cause is a total win-win.

Looking forward to a family beach run next weekend, and planning for the Muffies' next 13.1 mile adventure!

Coast to Coast Challenge = COMPLETE!

Nothing like the promise of a special "Coast to Coast" medal and some finish line booze to get a 9-week post-partum momma to the starting line of a half marathon! The Disney Wine & Dine Half Marathon is actually what started this every state quest several years ago...it just took us awhile to get ourselves organized and registered before the race sold out. I'd say it was a worthwhile endeavor. I know Seeseter has her own race report in draft form that she'll be publishing shortly, so I won't steal her thunder. What I will add are our mile splits AND a public proclamation that if she hadn't been running with me, there's no way I would have finished as fast as I did. Seester set the pace for the whole race, and as I dug for every ounce of "just keep going" strength I could find, I was so proud of her and how her hard work is so obviously paying off. It was the motivation I needed to really get back to running. (Turkey Trot, Yuletide 5k, and Christmas Run posts just might be forthcoming...)
Mile 1 - 12:43
Mile 2 - 11:23
Mile 3 - 11:49
Mile 4 - 13:50
Mile 5 - 12:53
Mile 6 - 13:10
Mile 7 - 11:25 (must not have been a water station to walk through!)
Mile 8 - 12:15
Mile 9 - 13:51
Mile 10 - 13:15
Mile 11 - 12:35
Mile 12 - 12:45
Mile 13 - 12:04
What I love is how disciplined we were about starting with a manageable pace, and really doing well at maintaining it - mile 1 and mile 12 were almost exactly the same. I think the actual jogging pace we kept was quite consistent throughout; what changed was how long our "water break" was each mile! With both of us doing more training in the upcoming months, I wouldn't be surprised at all if our pace at the next race (TX in the early months of 2013, right Seester?) is under 13 minutes every mile. Should I go so far as to put that in writing as a goal?? I think I just did!

FOUR Muffies!!

We did it!!  All of us!!  And when I say "all of us" I mean me, Seester, Ronen, and...BONZO.  Yes...hiding underneath the salmon colored shirt is our 2nd kiddo, affectionately named after a garbonzo bean.  She was named somewhere around the 7 mile marker of the Disneyland 1/2 Marathon in Jan, based on her approximate size at the time.  (Seester was studying for an embryology exam  that weekend.  We were multitasking!)  In any case, we huffed and puffed through Raleigh with Ronen in the jogging stroller AND Bonzo in my belly.  But did that slow us down??  No way!

In fact, we finished in approximately 2:50 - FASTER than we did in Disneyland.  With a stroller.  And a two year old.  And a fetus.  Not bad, eh?  I confess that I'm not doing much running these days, but I am trying to put the daily miles on the eliptical trainer and I don't know what I'd do without my weekly prenatal yoga classes.  We've got our eye on the Wine & Dine 1/2 Marathon in Orlando in November.  I'm sure I'll be doing plenty of EATING in the meantime.  I've been a casserole person lately -- I'll try to post my two favorites this weekend! 

Raleigh Rocks!!

Team Seester is registered for our next 1/2 marathon adventure -- we're off to North Carolina for "Raleigh Rocks!" on April 1st.  This will be a new adventure for us, as Ronen will be joining in the fun.  It's the start of our Spring Break (which we're excited to be spending with Great Grandpa & Great Paty in Tryon, NC!) but Justin won't be able to join us until a few days into the trip.  Sooo...good thing the vast amount of training that I do (hehehe...) is with Ronen in the BOB!  He does quite well during 10K training races, as long as I have an ample supply of snacks, books, and other distractions.  This will be a new one for us, though -- three hours strapped in his stroller.  (Given the recent stroller outings we've done, I'm also a bit concerned he's not going to be satisfied until we've aquired "Stwabehwy Ice Cweam" for him!  Not likely at 7:30 AM.)  We're thinking about bringing a portable DVD player, Toy Story 3, and Cars 2...and hoping that it keeps him occupied throughout the race.  I'd say there's a good chance he goes absolutely stir crazy -- but that'll make the accomplishment all the more meaningful.  As always, we'll tell you all about it.  It's really starting to feel like we might actually (someday!) get to every state...I know two races doesn't seem like a lot, but the fact that we're finding a way to make 'em happen is encouraging & exciting.  Looking forward to continuing to share the adventure with all of you.

Broccoli and Gruyere Frittata

Thanks once again to the wonderful Weeknight Fresh + Fast by Kristine Kidd we got to enjoy this yummy recipe for Breakfast this morning! (serves 4 or more depending on hunger levels)

Broccoli, 1lb

Olive Oil, 2 Tbs

Bread Cubes, 1 cup - Finely Diced (baguette or country white bread)

Large Eggs, 10

Fresh Chives, 1/3 Cup - Minced

Fresh Marjoram, 2 Tbs - Minced

Salt and Pepper - to taste

Gruyere or Comte Cheese, 1 1/3 Cups - Coarsely Shredded

Large Shallots, 2 - Sliced into Rings

Step 1: Cut the Florets off the broccoli stems and then cut them into 1/2 inch pieces. Peel the broccoli stems and then cup into 1/2 inch pieces. In a steamer over boiling water, steam the broccoli florets and stems until just tender-crisp, about 4 minutes. Transfer to a colander.

Step 2: In a 12 inch non-stick ovenproof frying pan over medium-high heat, warm 1 Tbs of the oil. Add the bread cubes and sauté until golden brown, about 4 minutes. Transfer the bread to a plate.

Step 3: In a large bowl, combine the eggs, chives, marjoram, 3/4 teaspoon salt, and a generous amount of black pepper. Beat with a fork until blended. (This is particularly fun if you have your almost 2 year old nephew help you stir!!) Mix in 1 cup of the Cheese

Step 4: In the same frying pan over medium heat, warm the remaining 1 Tbs oil. Add the shallots and sauté until golden brown, about 4 minutes. Add the broccoli, sprinkle with salt and pepper, and sauté until heated through, about 4 minutes. Mix the bread cubes into the egg mixture, and then pour the mixture into the frying pan. Gently stir to distribute evenly. Reduce the heat to medium-low, cover the frying pan, and cook until the eggs are almost set but still moist in the center, about 12 minutes.

Step 5: Preheat the broiler. Sprinkle the remaining 1/3 cup of cheese over the frittata. Broil until the eggs puff, the center is springy to the touch, and the cheese begins to brown, about 3 minutes. Using a flexible spatula, loosen the frittata around the edges and slide the frittata onto a platter. Serve warm or at room temperature, cutting into wedges to serve.

YUMMM!

Tri-Tip Roast with Brussels Sprouts and Shallots

Mmmm...This one was yummy!  Thanks to Kristine Kidd's Weeknight Fresh + Fast for this...more are sure to follow.  Four hands in the kitchen makes for much lighter work...if Seester and I lived in the same house, we'd be culinary gurus.  (I must say, though, that a full dishwasher load per meal is a little much!)  Here it goes (serves 4-6):

Tri-tip beef roast, 2 lbs
Kosher salt & freshly ground pepper, to taste
Sweet paprika, 2 1/4 tsp
Caraway seeds, 2 tsp
Dried marjoram, 2 tsp
Dry mustard, 2 tsp
Cayenne pepper, 1/2 tsp
Olive oil, 3 1/2 Tbs + more for greasing
Brussels sprouts, 1 lb, cut in half lengthwise [we used SteamFresh frozen!!]
Small shallots, 3/4 lb, halved lengthwise + l large shallot, minced
Low-sodium soy sauce, 1 Tbs + 2 tsp
Dry vermouth, 1/2 cup
Low-sodium beef or chicken broth, 1/2 cup
Unsalted butter, 2 tsp

Step 1: Place two racks in the oven -- one on the bottom rack and one in the center.  Preheat oven to 450 degrees.  Trim most of the fat from the beef, season all over with salt & pepper, and place it on a baking rack in a roasting pan.

Step 2: Combine 2 tsp paprika, 1 tsp caraway seeds, 1/2 tsp marjoram, dry mustard, and cayenne with 1 Tbs olive oil; brush over both sides of the beef.  Grease a baking pan with olive oil, add the vegetables + 2 1/2 Tbs olive oil, 1 Tbs soy sauce, remaining 1 tsp caraway seeds, and remaining marjoram. [We also added cubed red skinned potatoes.]  Mix & coat.  Place the veggie tray on the lower rack of the oven & the beef on the center rack.  Roast for 20-25 minutes (until the beef registers 120 degrees and the veggies are tender.)  Remove the beef from the roasting pan, place on a warmed platter, cover with foil, and let rest for 15 minutes.

Step 3: Spoon 1 Tbs of the fat from the beef roasting pan into a saucepan; discard the rest.  Heat over medium heat.  Add the minced shallot and saute for 1 min.  Add the vermouth to the roasting pan, set over medium heat, bring to a boil, and stir to bring up the browned bits from the pan bottom.  Pour mixture into the saucepan with the beef fat and boil about 3 minutes.  Add the broth, 1/4 tsp paprika, and 2 tsp soy sauce.  Boil the mixture until syrupy, about 5 minutes.

Step 4: Remove saucepan from heat.  Pour in any beef juices from platter.  Whisk in butter and remaining marjoram.  Season sauce to taste with salt and pepper.  Slice the beef and arrange on a warmed platter with the veggies.  Serve immediately with the sauce.

Enjoy!!

An Inspired Cooking Feast!

Seester and I spent a few days back at the Oaks Spa in Ojai to celebrate our respective Spring Break weeks.  We were reengergized and remotivated to get back in to our cooking habits -- particularly inspired by two new Williams Sonoma cookbooks we picked up on the drive home.  Although we both appreciate the "clean" Ojai meals -- especially when someone else does the cooking -- we've decided that if we're going to go through the effort, we need the meals to more than just healthy!  Since Seester is hanging out for the rest of the week, we're going to see how many different things we can cook this week before she leaves.  We started last night with a feast: a main course of tri-tip beef with roasted shallots, potatoes, and brussels sprouts; and a lightened strawberry shortcake for dessert.  This morning, Ronen played hookie (hookey?) from school and helped us to make a broccoli and Gruyere frittata for breakfast.  Tonight, we're looking for something to use up the remaining fresh chives and shallots!  Recipies and photos to follow...

We Did It!

Team Seester finished the Tinkerbell 1/2 Marathon in 2:56:55 -- three minutes ahead of our 3 hour goal.  Hooray!!  The race was a perfect one for us, with about 12,000 participants; almost none of them were actually in a hurry to finish.  The toughest part of the race was the start time (5:45 AM!!) but the energy and the camaraderie amongst the runners made it all much more tolerable.  The race, as promised, took us all through the Disneyland park, on a tour of downtown Anaheim, and then finished on a path through California Adventure.  We even got a "backstage tour" -- a bit of a behind the scenes look at how some of the Disney magic works.  The Disney cast went all out for the runners, too.  Had we not been on a mission to finish in three hours, we could have stopped for a photo op with any of the princesses, the monsters from Monsters Inc, any of the Peter Pan characters, the Toy Story crew, the Beast & Belle, and even Jack Sparrow.  Plenty of folks did take a break from their run to line up for a picture, though!

Our run went almost exactly how we planned it -- a straightforward walk/run interval.  The crowds made it difficult to go very fast at the beginning, which was probably for the best, but also made it unappealing to want to stop and walk very early on (because it would have meant having to weave back around folks we'd been ahead of).  As a result, our longest jogging interval was the first one (about 15 minutes).  Once the crowds thinned out a bit (around mile 4 -- just after we finished the run through Disneyland and headed out into town) we settled into something closer to a 5 min / 2 min interval.  The miles right around the halfway point were the toughest...our pace almost certainly slowed a bit between miles 6-8.  But we were able to pick it back up again as we headed towards the double digit miles, and came very close to jogging in the entire final mile. 

We only took two photos during the entire race; one right before the start and one at the finish, but our smiles are equally big in both.  Both of us are nursing some post-race soreness -- my left knee always gives me a bit of trouble, and Seester is feeling it in one of her ankles -- but we're already looking ahead to the Disney Wine & Dine 1/2 Marathon in November.  (Bonus if we do it -- we get not just a cool medal, but a "Coast to Coast Challenge" T-Shirt!)  There might be another spring race in between...we'll keep you posted! 

Orange Beef Stir-Fry - Fitness Magazine

Orange Beef Stir-Fry
Servings - 2
Calories per serving - 485

1/2 Lb top round steak
1/2 Cup fat free low sodium Beef broth
2 Tbs reduced sodium Soy sauce
1/4 Cup Orange Juice concentrate
2 Tbs Lime juice
1 Tbs Sesame oil
1 Tbs minced garlic
1 Tbs cornstarch
Nonstick cooking spray
1 Tbs canola oil
3 small bell peppers (any color) - sliced thinly
1 small onion (vidalia or red)
1 Cup Broccoli florets
3 Scallions - sliced thinly

Step 1 - Place steak in freezer until firm, but not frozen - about 20 min

Step 2 - In a large bowl whisk together beef broth, soy sauce, orange juice concentrate, lime juice, sesame oil, garlic and ginger. Stir in cornstarch until no lump remain. Set aside

Step 3 - Coat a wok with nonstick cooking spray. Add oil and warm over medium heat. Add peppers onion and broccoli; cook, stirring, 4-5 minutes, until vegetables begin to soften. Increase heat to high and add steak. Cook, stirring, 3-4 minutes, until meat beings to brown.

Step 4 - Reduce heat to low and add broth mixture. Cook 2-3 minutes more, until sauce thickens and steak is no longer pink inside. Garnish with scallions and Serve :o)

The magazine says that the servings are so big that rice isn't a necessary side dish... but feel free if it is something that you would like and can afford the extra calories. Maybe split it into three servings and eat it with some rice?!

It also says that if you like spicier food add red pepper flakes to the marinade! It says that spicy ingredients help "rev up" your metabolism.

Recipe from joy Bauer's Food Cures by Joy Bauer