12.31.02 - Washington Resolution Run
01.19.03 - San Diego Marathon
07.13.03 - Tri For Real #2
10.23.05 - Nike Women's Half Marathon
11.23.06 - Sparks Turkey Trot
05.05.07 - Marathon de Mayo (Half)
05.13.07 - Moms on the Run
10.??.07 - Nike Women's Half Marathon
05.10.08 - Moms on the Run
06.21.09 - Pleasanton Spirit 5K
07.29.09 - San Francisco Half Marathon
10.04.09 - SJ Rock 'N Roll Half Marathon
10.18.09 - Nike Women's Half Marathon
11.01.09 - New York Marathon
11.26.09 - Spark's Turkey Trot 10K
02.20.10 - Bay Breeze Half Marathon
03.14.10 - Shamrock 'N Half Marathon
03.21.10 - LA Marathon
03.27.10 - Scheel's Fanatic 5K
04.25.10 - Marin County Half Marathon
05.02.10 - Reno Rock 'N River Half Marathon
06.05.10 - See Jane Run Half Marathon
07.25.10 - San Francisco Half Marathon
09.05.10 - Pier to Peak Half Marathon
10.10.10 - Chicago Marathon
10.30.10 - Healdsburg Half Marathon
11.07.10 - U.S. Half Marathon
11.25.10 - Scheels Turkey Trot 10K
02.06.11 - Surf City Half Marathon
03.13.11 - Dublin Shamrock 5K
04.18.11 - Boston Marathon
05.01.11 - Big Sur Marathon
06.11.11 - Lake Tahoe Relay
07.31.11 - San Francisco Half Marathon
09.11.11 - Walnut Festival Run 5K
09.18.11 - NorCal Half Marathon
11.24.11 - Scheels Turkey Trot
12.03.11 - Las Vegas Santa Suit 5K
12.04.11 - Las Vegas Half Marathon
03.11.12 - South Bay Duathlon
03.25.12 - Oakland Half Marathon
05.20.12 - Morgan Hill Sprint Triathlon
06.24.12 - Silicon Valley Intl. Triathlon
07.15.12 - Ironman 70.3 Vineman Triathlon
03.09.13 - Lucky 13 Half Marathon
04.28.13 - Eugene Half Marathon
05.11.13 - Folsom International Triathlon
5k:19:17 @ Dublin Shamrock 5k 2011
10k: 41:01 @ Scheel's Turkey Trot 2010
Half:1:30:07 @ Oakland Half 2012
Full: 3:31:44 @ Boston Marathon 2011
70.3: 5:20:07 @ Vineman 2012
Tag Archives: Cooking
With Chicken Face finishing his latest quarter of school, I’ve been taking some extra time to relax with him this week and catch-up on movies that we’ve wanted to see for a while (Note: I highly recommend Argo; Zero Dark Thirty is also worth your time).
(1) Spanish style Spicy Turkey Burgers
(2) Perfectly sweet, yet not fried, Sweet & Sour Chicken
(3) Easy, yet not too many crazy ingredients, Chicken Pad Thai
(4) The “I’m so frickin’ proud of myself for making these” Vegan Veggie Burgers
Also, thank you for all the love on Pinterest! I wanted to share that I used to have one giant board for all my recipes, but have reorganized them all by meal. Hopefully that makes life a little easier.
Happy Eating & Running!
Not to detract too far from training, let’s talk about something that kind of goes hand-in-hand: FOOD!
I’m one of those people that posts some of the better food that they’ve just made on Instagram. If you hate it, whatevs, you don’t have to follow me. But I just can’t help being proud of the fact that my zero cooking skills actually resulted in something delicious. It’s a feeling of accomplishment and down right satisfaction. Plus, I usually get a few folks asking for the recipes. Thus, instead of sending them all one by one, I thought I’d do a round up of some of the winners I’ve made recently.
Mexican Quinoa Salad with Spicy Chicken
Stop what you’re doing and go make this salad. Actually, I don’t even like calling a salad. It’s a bowl full of health perfection topped with a flavor-punch of protein. It’s colorful, filling and a combination of two recipes I found online.
First, the Mexican Quinoa salad (the dressing is what sets it apart). Then, I simply sautéed two chicken breasts with the following spice mixture:
1 tbsp. chili powder
½ tbsp. paprika
¼ tsp. garlic powder
¼ tsp. cayenne pepper
½ tsp. sugar
½ tsp. salt
Top the salad with the dressing (that you hopefully made ahead and refrigerated) and then your chicken. I prefer the salad chilled, but it was great with hot chicken on top as well.
Dairy-Free Banana Pumpkin Oatmeal Honey Bread
Whew! That’s a mouthful — and it is in more ways than one. Over-ripe bananas? No problem. Throw them in with what I would guarantee 75 percent of us have in our pantries right now for a hearty, delicious bread that will keep you fed for breakfast for the entire week. You can find the recipe here.
Orzo Vegetable Soup with Pesto
After cooking quite a few soups this season, I have found that I love when they have pasta in them as it helps fill me up a bit more. However, the noodle size was never quite perfected…until I tried orzo in a soup. It’s hearty enough, but not too much. This soup was a winner because it introduced me to my new soup BFF, but I would just go ahead and add the pesto in instead of dolloping it on top. You can find the recipe here.
Cheesy Broccoli Quinoa Casserole
If you can’t tell already, I’m slightly obsessed with The Garden Grazer. I’ve tried three of her recipes thus far and not one has failed me. This one was the double agent of recipes: on the bottom it’s all, “Oh hey. I’m so healthy and will hashtag the hell out of how healthy I am.” But then on top, BAM, cheesy goodness that I broiled to be just slightly crunchy but fully flavorful. You can find the recipe here.
Other recipe winners that I’ve encountered over the month but failed to take a photo of include Baked Gnocchi with Ricotta and Marinara, Slow Cooker Taco Chicken Bowls, Spaghetti with Artichoke Hearts and Tomatoes and Quinoa Stuffer Peppers (all of which I’ve linked to on my Pinterest account).
Now if only I actually had good food blogging photos…
Any great new recipe discoveries you can share?
In my dream blogger world, I would be a fan-freaking-tastic professional athlete that emanates a modest Chrissie Wellington/Kara Goucher vibe (but curses like a sailor), has the cooking prowess of the Pioneer Woman, and has the oh-so-chicness of Emily Shuman of Cupcakes and Cashmere. That’s totally doable, right?
But this weekend, I got close to one of those alter-egos by baking something that I can’t stop talking about, let alone eating. Wait for it, wait for it…
I MADE HOMEMADE FREAKING BREAD!
Let me emphasize why this is a big deal: I didn’t grow up in a family that cooked. Instead, I have memories of 10 cent tacos at El Pollo Loco and getting the 5 for $5 Arby’s Roast Beef Sandwiches with my grandma (I would always be the one to eat the extra). The thought of eating bread out of anything than the bag it came in from the grocery store was the stuff of people who had too much time on their hands. My parents owned their own business and worked their asses off – homemade bread was not necessary (or imaginable).
As I got older, and more specifically, as I changed jobs that didn’t suck my life away with a horrendous commute, I’ve been playing in the kitchen. With the party we were hosting Saturday night, I took the leap, stood on my soapbox, smashed down my triton and declared, “I WILL MAKE MY OWN BREAD!”
Inspired by the bread I saw on Hungry Runner Girl, I found the original recipe and concluded that this what not the work of over-achievers, just people who plan. This bread isn’t hard — it’s full of white bread-goodness, it uses the ingredients you likely already have in your pantry, but it takes time. Two hours to let it rise once, then another hour to rise after you’ve braided it.
Long story short: you can totally make this bread and you’ll be glad you did. Just chunk out some time, waft in the homemade bread smell and continually peek through the oven mirror at your glorious creation.
Oh, and don’t forget, when people come over for dinner, pull out the baking sheet and proclaim, “I MADE MOTHER F-ING BREAD!” over and over again like I did.
It’s a magnificent moment.
Or maybe it was all fault of this fresh raspberry mint cocktail.
One of the best I’ve had in a while.
One of the other things I’ve been doing to fill my time while injured is something that I love, but don’t do nearly enough: cooking.
In fact, I’ve even started to make weekly meal plans and create coordinating shopping lists. Being more methodical about what we eat and what I actually need at the grocery store is already saving us money, time and allowing us to try new recipes. Plus, I may just like filling out my handy meal planning notepad:
This week, Chicken Face was sick and he is never sick, making the perfect opportunity to finally try a recipe that I’ve been saving since May: Runner’s World minestrone with spring vegetables.
But wait, it’s not spring! To be honest, all of the ingredients they are calling for are pretty standard so that shouldn’t be a problem. I also like my soups with more “chunks” rather than broth, heftier pieces of pasta so you feel fuller, and I wanted to make a large pot so that we would have plenty of leftovers and even some to share.
Thus, my spicier, chunkier, bigger version of this soup was born. Here’s how it went down:
If I was a good blogger, I would have taken more than one photo. Sorry!
3 quarts vegetable broth (this is 3 boxes worth)
1 14.5-ounce can fire roasted diced tomatoes
2 tablespoons olive oil
1 large onion, cut into small dice
2 celery stalks, cut into small dice
2 peeled carrots, cut into small dice
1 teaspoon hot red pepper flakes (this is where I added as much as I could handle to make it spicy. I didn’t quite measure it out)
1 can (15 to 16 ounces each) small white beans, not drained
1 can (15 to 16 ounces each) black beans, not drained
8 ounces frozen green peas (half a bag)
8 ounces coarsely chopped escarole (I don’t quite know how much this is, so I just chopped and added it to the pot until it covered the top)
1 cup pasta (use whatever shape you like)
Sprinkle of salt and ground black pepper
Directions via Runner’s World
- Microwave broth and tomatoes together on high until steaming (5 minutes).
- Heat oil over medium-high heat in a large pot. Add onions, celery, and carrots; sauté till tender (5 minutes). Add Italian seasonings and red pepper; sauté until fragrant (one minute).
- Add broth mixture and remaining ingredients; cover and bring to a simmer. Reduce heat to medium-low; continue to simmer, partially covered and stirring occasionally, until vegetables are soft and pasta is tender.
With the cold and dreary weather hitting the west coast this week, it’s a perfect, spicy soup for a night inside.
What’s your favorite soup recipe?
I should probably change the tag of my blog to “Confessions of a pasta-holic” or “Page would rather go without cookies for a year before giving up pasta.” While I like to pretend that I’m a purveyor of fine pastas, the truth of the matter is that I love everything from the 68 cent box of Piccolini to the hand-made ribbons of goodness.
Last week, I added a new dish to our rotating favorites and I thought it was time to share it with you all. It’s probably the easiest pasta dish you could ever make…well, outside of mac ‘n cheese that is. I like to call it:
Spicy Sausage and Veggie Pasta-rama!
It’s spicy, it’s simple and I guarantee you’ll feel satisfied.
1 box of your favorite pasta
1 package of pre-cooked sausage (I like the spicy chicken sausage from Trader Joes)
2 cloves of garlic
1 hot red pepper (you can substitute red pepper flakes at the end)
3-4 small to medium bell peppers
Other veggies you can include: 1 small squash and 1 small onion (I didn’t have these the second time I made the dish, so you can really use whatever veggies you have on hand)
Salt & pepper
- Chop, chop, chop! Give all of your ingredients a good chop. This includes the sausage, garlic, hot pepper, bell peppers, basil, and squash and onions if you have them.
- Heat the olive oil in a large skillet on medium to high heat.
- Add the garlic and hot pepper – sauté slightly.
- Add your sausage to the hot skillet. Cook and be sure to keep flipping those little bad boys.
- Bring salted water to a boil; cook your pasta to al dente.
- While the pasta is cooking, add your veggies to the sausage skillet (do not add the basil). When you add the veggies, the sausages should be slightly browned, but not all the way as they will continue to cook with the veggies.
- Drain pasta, but be sure to save about a cup or so of the pasta water.
- Once everything is cooked (pasta and sausage/veggies), add the pasta to the large sausage/veggie skillet. This is where you have a personal choice to make: what do you want the pasta to sausage/veggie ratio to be? If you want more sausage/veggies per serving, do not add all of the pasta as it tends to be a bit too much.
- If desired, pour some of your reserved pasta water.
- At the final moment, stir in your chopped basil, top with parmesan cheese, sprinkle salt and pepper as desired.
And that’s it! Nom nom nom.
What are some of your favorite pasta dishes? I’m always looking to add more to my collection.
Along with healthy living comes delightful indulgences. While pumpkin and lemon meringue pies are at the top of the list for me, cupcakes will always hold a special place in my heart – even when they aren’t trendy anymore and we’ve moved on to donuts on a stick or something.
This past weekend, I was able to pick up a flat of strawberries at the local farmers market for a good price. But the only problem with organic strawberries is you have to use them FAST, or they’ll be infested with mold faster than you thought possible. So what is a girl to do? While I should be a little more cognizant of what I eat given my upcoming nuptials, that plan hasn’t been going so well. So instead, I found myself reminiscing about our trip to Chicago for the Chicago Marathon and I remembered what heaven tasted like: Sprinkles’ strawberry cupcakes.
This isn’t your vanilla cake with strawberry flavored frosting. No sir, I’m talking about fresh strawberries mix in with both the cake and frosting – I had to make them and lucky for me, I found the recipe on Martha Stewart. I don’t have a sifter, so I used cake flower, and I didn’t have whole milk, so I used skim milk with melted butter (gross, but that’s what the wise gods of the Internet suggested for a replacement).
Do they look the like masterpieces at Sprinkles? Hell no. Did they taste pretty good. I’d give them an 8 out of 10. Just be warned that these cupcakes are DEFINITELY an indulgence as there is more butter in them than I care to talk about. Also, don’t put them in the refrigerator as they are pretty dense and refrigerating them will only make them drier. They are best eaten fresh – anything beyond that and I had to eat the top only.
So tell me, what is your all-time favorite cupcake place?
Also, what is your favorite cupcake recipe?
I’ve mentioned this in the past but I’m going to take a moment to emphasize how important simple, yet delicious, cooking is to me. Thus, today I’m going to share with you my new favorite hippie dinner: baked and broiled brussels sprouts, sweet potato fries and brown rice. Here are the super simple steps to hippie dinner perfection.
The ingredients are so simple, I don’t even need to vertically list them out! Just brussels sprouts, sweet potatoes (not yams!), brown rice, olive oil, nutmeg and some S&P.
Let’s start with the sweet potato fries. For some reason I blanked this time around and didn’t peel the sweet potatoes. But for you folks, I definitely recommend peeling those babies.
I don’t have a fancy tool for this, so I literally just put my horrible knife skills to work. Choppy, choppy, choppy. Those look like fries, right?
Spread out your fries on their own baking sheet and toss with olive oil, salt and pepper. The secret ingredient here is to sprinkle some nutmeg on them. But be careful! Too much and it will overpower your fries.
Let’s talk brussels sprouts. First thing first, blanching and shocking the sprouts is KEY to making them edible (yes, that does sound like a military term…BLANCH AND SHOCK BOYS!). Bring a pot of water to a boil and then dump the whole sprouts in and let them boil for two to four minutes (or until they are tender). After boiling, transfer the sprouts to an ice bath. I get lazy and just drench them in cold water which works fine as well. This blanch and shock technique cooks the sprouts on the inside, and the cold water “shocks” the veggie and prevents it from cooking any further. Mushy sprouts are never a good thing.
Once you’ve blanched and shocked, halve each sprout and spread them out on a baking sheet of their own. Toss with olive oil and S&P.
So here’s where I get extra lazy: I pop both sheets of veggies into an oven than has been preheated to 450 degrees. Because you have two sheets in at once and one is closer to the heat than the other, you need to pay special attention to ensure that you are flipping the veggies and ensuring they don’t burn. I’ll usually set a timer for 10 minutes and will rotate the trays within the oven, for a total cooking time of about 20 minutes. After those 20 minutes, I’ll switch the over to a broil on high to get that extra crispy top layer. Watch these carefully as they should take no longer than five minutes and broiling can burn your hippie dinner pretty quickly.
Add some brown rice and like that, you’ll have a delicious little hippie dinner that will make your stomach smile and your body will thank you later.
P.S. Did you know that it’s actually “brussels sprouts” and not “brussel sprouts” (the extra “s”). Who knew?!
Psst. I have a secret. I have zero time to cook and my meals usually consist of copious amounts of pasta.
If and when I do get around to actually cooking, the recipes have to be super simple, delicious and void of any fancy-shmancy ingredients. So when I posted photos of the mini lemon meringue pies and banana bread, I should have been knocked upside the head for not sharing the recipe with you. So without further ado, the easiest mini lemon meringue pies and banana bread you’ve ever made. (Warning these recipes are not necessarily “healthy,” but they are pretty damn tasty.)
“Too Many Race Bananas Leftover Banana Bread”
- 3 extra ripe bananas, smashed
- 1/3 cup melted butter
- 1 cup sugar
- 1 egg, beaten
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- Pinch of salt
- 1 1/2 cups of all-purpose flour
Preheat the oven to 350°F. In a large bowl, mix the smooshed bananas with the melted butter. Then, stir in the sugar, egg, and vanilla, followed by the baking soda and salt. Finally, add the flour and mix to a banana bread batter of goodness. Last step? Pour the batter into a sprayed, regular bread loaf pan and bake for an hour. Seriously, that’s it. One side note: I like to taste little chunks of banana in my bread, so I left the smooshed bananas a little chunky. It’s also better served after a night in the refrigerator.
“The, You Look Like You Know What Your Doing, Mini Lemon Meringue Pies”
- 1 box of lemon Jello pudding YES, YOU HEARD ME RIGHT. JELLO.
- 2/3 cup sugar
- 2 1/4 cup water
- 3 egg yolks
- 6 mini, pre-made graham cracker pie crusts
- 3 egg white
- 6 tablespoons sugars
First up, you make the pie filling with the Jello pudding. Deal with it. Simply combine the pie filling mix, the 2/3 cup sugar and 1/4 cup water in a saucepan on medium heat. Then, blend in egg yolks and the remaining water, continuously stirring until it comes to a full boil. Once it’s a bubbly goodness, remove from heat and let it cool for five minutes.
Next is the meringue. I’ve never made meringue before so this was a bit interesting for me. But the good news is that it’s easy – it just takes some time. Patience, little one. Simply beat the egg whites until they are foamy. Once you have the foam, gradually add the sugar until it starts forming stiff peaks.
And finally, add the meringue to the pies! How do you get it all swirly without any fancy tools? I just took a large plastic bag, cut off a small part of the corner and put the meringue in it. Then just squeeze and swirl. To finish your masterpiece, align the pies on a basking sheet and put them in the oven at 425 for 5-10 minutes, just until the meringue starts to brow. Wow – now you look faaaancy!
Happy Baking and Running!
I posted my first recipe (Cauliflower Mac ‘N Cheese) a week or so ago and was nervous about adding food to the blog. Would they like it? Should I keep it to running only? When I asked, you answered, and it sounded like you all were in support of this addition. Thus, I’ll be sprinkling in a few of my favorite recipes here and there. But please note: I’m not the best chef nor am I addicted to gourmet ingredients, so the recipes you see here will be simple, tasty and budget friendly. Here we go…
I don’t know where I got the original recipe, but it’s a classic that Chicken Face and I have been making since we were dating, and now I want to share it with you! Rest assured that my “world’s easiest” title is no façade – the only thing that could be easier is a frozen lasagna.
Chicken Face’s Easy Shmeezy Veggie Lasagna
Ingredients (w/ notes)
8 oz. reduced fat cream cheese THAT’S THE WHOLE BOX
15 oz. part-skim ricotta cheese THAT’S AN ENTIRE CONTAINER
1 bag frozen bell peppers and onions HAVE YOU SEEN HOW EXPENSIVE BELL PEPPERS ARE LATELY?! SAVE MONEY AND GO WITH FROZEN
1 bag frozen artichoke hearts ANY FROZEN VEGGIE WILL WORK, I JUST L-O-V-E ARTICHOKES
8 no-boil lasagna noodles
1 jar spaghetti sauce THE SAUCE I USED IS FROM TRADER JOE’S AND IS CRAZY GARLICY. IF YOU HAVE REGULAR SAUCE, I’D RECOMMEND CHOPPING UP SOME GARLIC AND THROWING IT IN WITH YOUR FROZEN VEGGIES.
Mozzarella cheese to sprinkle on top
Salt & pepper
Olive oil for baking dish
Preheat over to 425. Lightly oil your baking dish.
In a medium bowl, stir the cream cheese and ricotta; season with my good friends salt and pepper. Make sure to mush out all of the lumps – it helps to bring the cream cheese to room temp first.
In another bowl, combine your frozen veggies (make sure they are defrosted) and Italian seasoning.
Now lets layer! Spread a light layer of sauce on the bottom of the dish, then a light layer of veggies. Spread your cheese mixture on top of the noodles (nope, yo
u don’t have to boil them – hence the “no-boil” – and think of it like you are icing the noodles), then plop it on top of the veggies. Then complete this pattern until you run out of veggies: veggies, sauce, noodles w/ cheese, veggies, sauce, noodles w/ cheese…etc.
The final layer should just be veggies and sauce. Then top it off with your mozzarella and presto! You’re practically Italian…err…maybe not.
Cover your baking dish with foil and bake until cheese is bubbly and noodles are tender (about 30 – 35 minutes).
Remove the foil and bake until golden brown. I like mine extra crunchy on top so I left it in for 20 minutes.
Eat your face off.
Happy eating and happy running!
Day 68: Sick
Day 69: 5 horrible, still sick miles