As a family, we have officially tackled 48 states. Wow. 48 states! Our two remaining states are Idaho and Hawaii. And wouldn't you know it, they are also two of the most expensive states remaining. Hawaii will be last so that we can enjoy a nice long vacation to cap off this amazing challenge. But, Idaho? It's been tricky to plan. Therefore, I will add Idaho to this year's racing schedule and leave Hawaii for 2014...maybe late 2013.
Since Cleveland has such a fantastic running community filled with great racing opportunities, I will focus more on local races for 2013.
Right now, my wish list of races for 2013 looks something like this:
January - Not ready yet. I'll be working on getting off some of that *ahem* holiday weight!
February - local 5k snowshoe race. I have snowshoes, but if you do not, they will be renting snowshoes for $10. I might also try to join Megan for the Miami University Indoor Triathlon - 20 minute swim, 20 minute bike, 20 minute run.
March - Saturday, March 16 is the St. Malachai 5-mile run. I haven't run this race in about 7 years, so it will be nice to add it to the calendar.
April - Ragnar Race in Southern California with my sister-in-law, Kim. Three legs totalling 20 miles will be fun AND exhausting!
May - Kind of leaning toward the Capital City half marathon in Columbus the first weekend in May. I've heard so many good things about this race, plus I could talk my sister into cheering me along with my girls.
June - a small race possibly in Ireland, while on vacation, maybe? Kim, can I talk you into this?!
July - Biking in Idaho. I'm thinking Meg and I will tackle the Goldilocks 40 or 60-mile ride.
August - Lorain/Lakeview Spring Triathlon with Megan.
September - Nothing scheduled.
October - The CVNP Trail Series, which meets each Tuesday during October. Such a fun event series.
November - Cleveland Turkey Trot 5-Miler on Thanksgiving Day.
December - Holiday season break.
Showing posts with label running not running around. Show all posts
Showing posts with label running not running around. Show all posts
Sunday, January 6, 2013
Friday, March 9, 2012
A Race on the Horizon
I needed a race to plan toward. I just felt like I had no purpose. Yeah, going out for a run without pressure is great and all, but it's also nice to have an end game. Since airfare has been so outrageously priced lately, I haven't planned any out of state races, which has been a bummer since I just have 8 states remaining! So local it is!
Northern Ohio is full of fantastic running events. Everything from the LULA 5k to the Burning River 100-mile trail race is done right! After hearing such great reviews about the Akron Marathon, as well as missing the marathon distance, I took advantage of their early registration rate. Best of all, every tenth person to register gets an Akron marathon hat. Guess who was the tenth registrant? This girl!
So let the training begin...slowly. I ran in 27 degree weather on Monday, then was greeted with 57 degrees Wednesday. I'm finding my groove while I'm working on my base and strength training for the next two months before increasing the mileage. Maybe this time, I'll actually get it right!
Sunday, September 18, 2011
5 Meals/5 Ingredients
With the evenings getting darker earlier, and me trying to fit in running and biking when I can, the dinners are getting a bit hectic. So today, I prepared 5 dinners using 5-6 ingredients with the intention that prepping these meals would be relatively easy and could go from fridge to table in a half hour (45 minutes tops!). Plus, they had to be kid-friendly yet palatable to adults. Tough challenge, but I think I mapped out a good dinner strategy.
Classic Pot Roast
Easy peasy - roast, carrots (or root vegetables), potatoes, chicken stock, seasoning. Toss in a crock pot on low for the day.
Baked Penne Pasta
Penne, sausage, sauce (marinara or pesto), basil, cheese. Boil penne, saute sausage, mix all ingredients together, top with cheese. Freeze in aluminum foil pan. Bake 30 minutes at 350 when ready. Goes well with a side of broccoli or small salad.
Chicken Enchilada Casserole
Chicken breasts, tortillas, cheese, salsa verde, can of cream of chicken soup. Be creative by adding additional ingredients such as black beans, diced sweet potatoes, jalepenos, or tofu). Boil chicken breasts, then shred with fork. Mix shredded chicken with cream of chicken soup. Layer in tortillas, roll, placing them side by side in a 9x12 baking dish (coated with cooking oil spray). Layer with salsa verde and more shredded cheese. Freeze in an aluminum foil plan. Bake 350 for 20-30 minutes. Goes well with a side of quinoa or brussel sprouts sauteed in olive oil with red pepper flakes and chopped garlic.
Stuffed Baked Green Peppers
Beans or meat, rice, diced tomatoes (I prefer the fire-roasted ones), corn and sauce. Cut tops of peppers and layer in pan. Mix rice, diced tomatoes, corn, sauce and beans or meat. Scoop mixture into peppers. Top with sauce and sprinkled cheese. Freeze till ready. Bake at 350 for 45 minutes. Leftovers can be turned into Baked Pepper Soup and is great for lunch, too.
Baked Potato Soup
So simple, low-fat and takes less than 30 minutes from start to finish. Great mix of carbs and protein for post-long runs. Boil 6 cups of skim milk, then whisk in 1/3 cup flour. Microwave 4 large potatoes (prick with fork, wrap in wet paper towel). Remove skin, mash and add to milk mixture. Pour in 1 cup of shredded cheddar cheese; mix well till melted. Pour in 8 oz reduced fat sour cream. Serve with fresh crumbled bacon, diced onions, shredded cheddar cheese. Goes well with grilled cheese (with pesto spread between the slices) or a good crusty loaf of bread.
Don't forget to season as your taste desire. I love lots of pepper and garlic in everything I cook. So what's your go-to dinner that's quick and easy?
Classic Pot Roast
Easy peasy - roast, carrots (or root vegetables), potatoes, chicken stock, seasoning. Toss in a crock pot on low for the day.
Baked Penne Pasta
Penne, sausage, sauce (marinara or pesto), basil, cheese. Boil penne, saute sausage, mix all ingredients together, top with cheese. Freeze in aluminum foil pan. Bake 30 minutes at 350 when ready. Goes well with a side of broccoli or small salad.
Chicken Enchilada Casserole
Chicken breasts, tortillas, cheese, salsa verde, can of cream of chicken soup. Be creative by adding additional ingredients such as black beans, diced sweet potatoes, jalepenos, or tofu). Boil chicken breasts, then shred with fork. Mix shredded chicken with cream of chicken soup. Layer in tortillas, roll, placing them side by side in a 9x12 baking dish (coated with cooking oil spray). Layer with salsa verde and more shredded cheese. Freeze in an aluminum foil plan. Bake 350 for 20-30 minutes. Goes well with a side of quinoa or brussel sprouts sauteed in olive oil with red pepper flakes and chopped garlic.
Stuffed Baked Green Peppers
Beans or meat, rice, diced tomatoes (I prefer the fire-roasted ones), corn and sauce. Cut tops of peppers and layer in pan. Mix rice, diced tomatoes, corn, sauce and beans or meat. Scoop mixture into peppers. Top with sauce and sprinkled cheese. Freeze till ready. Bake at 350 for 45 minutes. Leftovers can be turned into Baked Pepper Soup and is great for lunch, too.
Baked Potato Soup
So simple, low-fat and takes less than 30 minutes from start to finish. Great mix of carbs and protein for post-long runs. Boil 6 cups of skim milk, then whisk in 1/3 cup flour. Microwave 4 large potatoes (prick with fork, wrap in wet paper towel). Remove skin, mash and add to milk mixture. Pour in 1 cup of shredded cheddar cheese; mix well till melted. Pour in 8 oz reduced fat sour cream. Serve with fresh crumbled bacon, diced onions, shredded cheddar cheese. Goes well with grilled cheese (with pesto spread between the slices) or a good crusty loaf of bread.
Don't forget to season as your taste desire. I love lots of pepper and garlic in everything I cook. So what's your go-to dinner that's quick and easy?
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