Friday, July 18, 2014

Happy Progress

I'm very pleased with what I've accomplished in four weeks. My weight did not significantly change, but many of my measurements did, and those mean I'm really getting leaner.

Weight: 177.4
Hips: 43 (no change)
Tummy(love handles/belly button) 41.5(-1.5)
Waist: 32 (-1)
Left thigh: 24(-.5)
12.5(-.5)

They are tiny changes, but I feel them, and I am proud. I have been consistently running four times a week, in preparation for the Seattle marathon training which I began this week. The past two weeks I've gotten in two strength training sessions, but did zero and one the two weeks before. I'd really like to get that number up to three or four sessions per week. I know how good each one is for me! My diet is the same. I make many wise choices, but I throw in some bad (fun!) choices too. I accidentally ate pizza four days this week... oops.

Here's to another month of progress!

Friday, June 20, 2014

Little By Little

I failed with my own challenge. I hurt my leg a few days after my half marathon which made me unable to run. I took a month off from running to fully heal and be safe. I worked out occasionally, but I did not come anywhere close to my plan.

I have been slowly getting back into running. I'm in a phase that I've been calling "pre-marathon training," but really it's just the beginning of training. I created a 20 week plan for Holly and I to follow beginning week of July 14th, and I have to be ready for that. I will finally get in my four days this week. There was progress even in my failure. My diet, and the exercise I did helped me to lose a little weight in this time. (mostly after I started running again)

I'm not giving up on my weight loss efforts. I have a lot of work to do, and I'm excited to be able to run once more.

Here are some real numbers to measure my progress in the future.
168.8#s Fri morning, post-run, pre-breakfast
43" in my hips, and my dreaded love handles
33"waist
24.5"left thigh
13"left arm

Time for breakfast!

Friday, May 2, 2014

50 Days Until Summer

We hit 90 degrees on May Day. It feels like Portland skipped spring, and went straight into summer, but then if you look ahead at the forecast for next week, you are reminded that this is the PNW, and the rain will return.

My health routine is okay lately, but I know I need to step it up. I certainly haven't been doing enough strength training, and I barely run enough. The good thing about long distance running is even if you only exercise two or three times a week, a two and a half hour run on Sunday has to sort of make up for it, right?

It's no wonder I'm stuck. I still feel more fit than I did at the end of last year, since my hard work in January, but I'm not improving. I still have work to do. Is there a better time to put pressure on than before summer?

My goals for the next 50 days:
1. Four strength training sessions/week. I miss the burn! I will start that Monday. I'm running a half on Sunday, and I want a PR.
2. Four runs/week. Marathon training doesn't really begin until Mid-July this year, but I've done a lot of speed training lately, and I don't want to lose my hard work.
3. Eat healthy/sensibly, but allow myself a cheat day. Lean protein, lots of fruits, and veggies. Some carbs, but not the processed ones.
4. Cut back drinking to once/week, save for special occasions. I'm pretty sure alcohol is the culprit for many of those hard to shed pounds.

I'm looking forward to transformation. Then marathon training will begin, and I should be able to maintain.

On driving:
It is another summer goal. I want to get my license in three months, before August. I got my permit on Friday. Kyley took me out practicing on Tuesday. Darby took me out yesterday. Both said I did better than they expected. I did better than I expected. I just want to get more comfortable, more fluid and natural with the motions. It is a lot of fun. I look forward to the freedom it will bring me. I hope short trips to the coast, Leavenworth, and the Olympic Peninsula are in my future.

After my driving practice on Tuesday, Kyley stayed for dinner. We opened a bottle of rose, perfect for the beautiful day. We nibbled on cheese, proscuitto, and olives. I grilled a leg of lamb, which I marinated overnight in red wine, herbs and plenty of garlic. She made tzatziki while I began a giant salad. Dave and Sass joined us in time for dinner.

It was a lot of lamb, so there was plenty leftover after all of our snacking filled us up. Dave has Thursdays off, so he was on dinner duty last night for after my practice with Darby. Darby and I were able to sit and chat in the back yard enjoying some Cerulean Gewurtztraminer while he cooked. (Don't worry we shared the wine with him.)He made another giant salad, Dave style. There was bacon in the salad, and bacon fat in the dressing! It was delicious, albeit not as "healthy" as I was hoping for when I requested salad. :) We ate that with the remaining lamb, reheated on the grill, and mashed sweet potatoes. Then I broke out Sass's birthday present a week early, a firepit. He was very excited, and in no time the sun was down, and we were all sitting around a warm fire. It was a wonderful evening. I'm enjoying spring.

Wednesday, April 23, 2014

Belated Twenty-nine

Seriously? 29? How can that be? I moved to Portland at a fresh, naive, inexperienced twenty-two. I am sure somewhere I wrote down what I expected the remainder of my twenties to bring. I'm also fairly certain that I did not follow that path exactly, but here I am, happy, and healthy.  

My birthday was certainly the best since I've been in Portland. On the real day, Dave and I went out to a neighborhood Mexican joint. Then we rented Frozen and had beers, and lit a mini salted caramel chocolate cake from my bosses. (I love Frozen. I bought it this last weekend.)

A couple days later the major celebration took place. My closest friends came over for a dinner party. Dave moved the giant dining room table to the center of the living room, so we could all sit around it. We started with sparkling in the backyard, while it was bright and sunny. Then when it cooled, we moved indoors. We drank plenty of wine. Faby brought tapenade, cheese, and delicious bread. I lit tea lights. Ryder amused us all. Dave presented bacon-wrapped smoked meatloaf, and brussel sprouts in a bacon cream mushroom sauce. I felt so very loved. We had so much fun. It was truly unforgettable and perfect with amazing company and delicious food. It felt elegant and special, sitting around a giant table. Faby made me a beautiful cake: white cake with poppy seed pastry cream and tangerine curd.

That weekend Darby, Nikki and I continued festivities. We began with brunch at Tasty and Alder. Then after a quick stop at Multnomah Falls, we headed to Hood River for wine tasting. We checked out a new to us spot called Cerulean. I definitely would go back there, and recommend it to anyone. They had delicious reds, including a couple Italian styles. I bought a bottle of their Gewurztraminer because Dave loves sweeter whites, and spring is here. We ended our trip with pizza to go at Double Mountain. :) It was such a lovely time with my Mint ladies.

April has been a great month with busy weekends. Dave and I went to our first murder mystery dinner. That was fun! He was so handsome.

I'm training for another half-marathon. I have not been running as consistently as I should, but I'm doing okay. I believe I'm on track for a PR, but not going to come in under two hours like I hoped. I got an eleven miler in the first Sunday of the month. It was slow, but it felt good. It was incredible that day, so afterwards I walked to the nursery to buy plants and seeds and did some planting in our garden. Hopefully they will be fruitful.  We had our first destination BBQ of the year at Washington Park with a few friends on the 13th. Afterwards I blew off running for more quality time with Faby. We started with Argyle in the park. Then we indulged ourselves at St. Jack's. The cocktails were outstanding, and the duck confit poutine frites and marinated octopus were delicious.This past weekend I went home for Easter. Mom and I made scallops and prawns for dinner on Saturday night. On Sunday I did a little speed training, and then we had family brunch at my aunts.

Okay, time to skedaddle so I can eat my late dinner! I'm having leftover braised chicken in a garlicky, tomato, preserved lemon and white wine sauce with a baked potato. 

Friday, February 7, 2014

Tinker Bell Half Marathon



 I signed up for the Tinker Bell Half Marathon last July. I had been craving a Disney park for months, and this opportunity seemed like way too good of an excuse to go to Disneyland to pass up. Faby volunteered to go with me. Her family lives near Anaheim, so we were able to stay with her parents and help with the cost. It was such a wonderful weekend.

We woke up just before 4AM Saturday morning. Faby and I walked ourselves to the Jeld-Wen Field Max station, toting our luggage, rushing because we feared we would miss the Max. The beginning of our flight began with views of sunrise over Mount Hood. We were both in awe of how gorgeous it was. I took photos, but they did not come close to doing the sunrise justice.We slept a bit on the plane. I read a little Divergent. It was a short trip to Ontario, CA, and then her dad and brother picked us up, and we went to have tortas, and I had a giant horchata. My torta had braised pork, and bacon, avocado and Oaxacan cheese. It was so delicious, but I could only eat half.

After our breakfast, we went to Faby's house, dropped off our luggage, and drove to Downtown Disney with Faby's sister, brother, and niece. Downtown Disney is almost as exciting to me as Disneyland. I adore the World of Disney store. I picked up my race packet, and became so excited about the race. We enjoyed a wonderful lunch in Downtown Disney at Uva. I ate plenty of shishito peppers and a salad, and we shared a picture of sangria. Then we drove to Newport to watch the sunset. We came home to the dinner Faby's mom had worked all day to prepare, chili rellenos. They were so delicious.



The next morning we woke up again before 4AM. My race began at 5. We got there a bit late, but it all worked out wonderfully. The race was so much fun. I had spent hours working on a bright yellow tutu the Thursday before, and dressed up like Snow White. It was far from my best time, but it was certainly the most exciting half marathon! Running into Disneyland before the park opened felt like a childhood dream. I nearly cried seeing the castle. I ran by Darth Vader, Sleeping Beauty's Castle, Cinderella, It's a Small World. I was exuberant with joy. Faby's sister and niece, Betty and Elena, and Faby, cheered me on around the six mile mark. Being cheered on by strangers as Snow White gave me such a happy feeling. I had stomach problems which resulted in some walking, but otherwise, my body felt great, and did well with the running. Nitiya also ran the race, and although she started in a later corral than I, she ran fast enough that I was able to see her near the finish line. :)




After the race we ate a quick breakfast, I changed, and we rushed to the park via the monorail. We got most of the rides in over the course of the day. I could not stop smiling. I even introduced them to the Enchanted Tiki Room. I ate a turkey leg for lunch. The protein was perfect after the half marathon. I could not finish it all, so wrapped it up to save the rest for a later snack. I think the highlight of my day was having a little girl near me in line say to her father that I looked like Snow White. Then he had to tell me. We took a break from rides to watch the Seahawks defeat the SF for the NFC Championship! We watched it on the ESPN screen outside the restaurant in Downtown Disney. I was surrounded by 49ers fans, and winning felt so good. After the game we caught the Disneyland fireworks.  We ended our night at Space Mountain, before heading home and falling asleep very quickly. Faby's niece did incredible considering our lack of sleep, and I had so much fun exploring Disneyland with a child.



Mad Hatter tea party :)
Dumbo!




Faby and I returned back to Portland early Monday morning. The cold was hard to return to, but we were happy to be back to a normal sleep schedule. I realize I probably will not return to Disneyland until I have kids who are old enough of my own. I'm so thankful for this dreamlike experience.


Sunday, January 12, 2014

Roasted Cauliflower Soup

When you toss vegetables lightly in olive oil, and spread them out on a sheet pan, and put them in a hot oven something magical happens: caramelization. Roasted vegetables are one of my favorite things, especially cauliflower, kale, and rapini. I take them out of the oven, drizzle them with a little lemon, and often before the rest of the meal is ready Dave and I will devour a large bowl of vegetables. They make a delicious snack or appetizer.

Roasting vegetables is one of the easiest methods to cook them, but I cannot tell you how many times I see people doing it wrong. From newbie cooks at work, who are unknowingly revealing just how much they have to learn, to friends and family who have simply not been told the important rule, people mess it up. The biggest secret to well roasted vegetables? Spread them out.

Overcrowd vegetables on a sheet pan will release their moisture and steam before they will caramelize. You might eventually get enough color, but the vegetables will likely be overcooked before they develop the color professional cooks seek out. Caramelization equals flavor. Steamed vegetables are delicious in their own when, but when you choose to roast vegetables, you are seeking a different flavor. Think of grilled chicken versus poached chicken, which would you rather have? Therefore, to roast vegetables properly, you often need to dirty another sheet pan or two.

Hot ovens are also the way to go. I've noticed a lot of home cooks are afraid of heat. Baking a cake or cookies? Roasting a bird? Toasting nuts? Go ahead and drop your oven temperature down to 325 or 350. Roasting vegetables? Learn to embrace 450, or 500. Our ovens at work rarely dropped below 500 degrees F. Yes, you'll have to watch what is in the oven a bit more closely, but it will help you obtain the sexy caramelization we want without turning your vegetables into mush. The side of the vegetable that is on the sheet pan will get more color, so don't be afraid to mix them up a bit and turn them over while they are cooking.

With those two rules in mind, this cauliflower soup is souper easy. (Sorry for the pun!) It is very simple, but flavorful from the roasted cauliflower. I learned how to make this at Fratelli. It is vegan as is, and almost all vegetable and water, but you could certainly finish it with a little cream. I like to leave it without the cream so I can have a couple bowls guilt free! 

Roasted Cauliflower Soup (makes 2 qts)
Two heads of cauliflower, cut into larger pieces
one onion, roughly sliced
garlic to taste, 6-10 cloves ought to be good, peeled and thinly sliced
dried small chilis such as arbol (optional, to taste)
juice of one lemon, or 1 T champagne vinegar

Preheat oven to 500 degrees F while preparing vegetables. The soup is going to be pureed, so it is not important that they look pretty, but you want them to be roughly close in size so they cook at the same speed. When oven is preheated, begin roasting the cauliflower. Spread it out onto at least two sheet pans. Preheat soup pot to a medium low heat. Add about a T of olive oil. Add onions and garlic, and a little salt. Sweat the onions and garlic slowly until translucent. The cauliflower will take about fifteen minutes, but keep an eye on it. You want dark color, but you don't want it burning. If you choose to add chilies, remove the stems and throw them on the sheet pan in the last few minutes to toast them. When the cauliflower has deep, dark brown and golden color, pull it out of the oven and add it to the soup pot. Cover all ingredients with water. It should take a little less than two quarts of water. It is better to use less water to start, and thin it out later if need be. Bring the water to a simmer and cook for about fifteen minutes. Puree the soup with an immersion blender.. If you have to use a real blender, do it in batches, and be sure to start the blender on low before turning it up so that hot soup does not shoot out the top. (I made that mistake once with carrot soup at work, ouch!.) When the soup is pureed, you should add a little acid. I recommend lemon juice, or a little vinegar. Adjust the seasoning. I garnished my soup with truffle oil, which is what we used at Fratelli. Yum!

Saturday, January 11, 2014

Puzzle Pieces

Fitness takes many components. There is cardio, which I enjoy getting by running. I did take a three month break from a consistent routine, but I did not lose the love for it. I mostly struggled with winter time management. When I ran frequently, and learned to go farther and farther, I grabbed another piece: endurance. Flexibility is another important factor to help avoid injury. I'm not as flexible as I'd like to be, and one day I would like to add more yoga or pilates to my fitness routine, but I do try to stretch after my runs. By working on my feet, and moving frequently, I tend to have less tension built up than I did when I worked at a computer eight hours a day.

Nutrition is of course another fitness piece. I have been fascinated by nutrition for a long time. There is much I do not know, and I still have plenty to learn, but I would say I have a firmer grasp than the average person. In general I eat pretty healthy, but I don't always make the right choices. I learned to rarely overeat a long time ago, so I would not say that is a problem for me. There are plenty of moments I just don't choose what is most nutritionally dense. Sometimes I want buttered popcorn or pizza. Mmm pizza. Every now and then I crave a donut or pastry. Then there is Dave. I love making comfort food for him, just as much as he loves eating it, and visa versa. (I came home to a beautiful meal of roasted pork, braised red cabbage, and roasted acorn and butternut squash Thursday night. Healthy, and delicious!)However, marathon training aside, I don't really need pasta, which is a favorite for both of us, frequently. I am trying to make better choices. When I came home to pasta and garlic bread last night I still ate it, but I grabbed a smaller bowl. I will always make poor choices occasionally, but I know if I can do it a bit less, I will be better for it. Let's remove a little pasta from my plate, and add extra veggies or fruit!

The fitness piece that was really missing from my routine is strength. When I was a member at 24, I did weight machines every now and then, but never very regularly. I know that like with running, it will take time to be confident, to see progress. It will take a consistent routine to love it as much as I love running. I often just got bored or didn't know what I should do on my own. It was laziness, and cluelessness, but ultimately, I was just never very motivated to develop a routine, and especially, not to stick to one. I hate the idea that I cannot do a single pushup, but I never could stick to a plan to change that.

I have said, ”I will,” for years, but Faby finally got me started. She gave me a membership to her gym for the month as a Christmas present. The classes are mostly strength training. They are done in smaller groups, so the instructors can really help you when you are struggling, and make sure you are doing the exercises in good form. My membership also includes private instruction, and my coach built a workout plan based off my goals. I found out I have nearly sixty pounds of body fat, which could be discouraging, but instead I just let it motivate and inspire me. We all know muscle burns fat. It is time to get strong!

This week, for the first time in my life that I remember, I did four hour long strength training sessions and ran four times in one week. It is time for change. I thought I might puke in class Tuesday night. Today, I shook through two sets of pushups on a bar. I think every muscle I have is sore, but I love it. I'm running slower than I ran three months ago, but I know I can get back up there. I'm ready to be stronger. I am ready to complete the fitness puzzle, and keep it intact once and for all.

Saturday, October 12, 2013

I Did It! Portland Marathon, 2013

Last Saturday: The training was done. Only the marathon remained. My nerves began to worry me in anticipation for the following morning. I ate pasta for breakfast. I drank a 32oz container of cherry juice. My training plan said not to run, and it had worked for me up to that point, so I resisted the urge to run even a little. I ate my last big meal for lunch, a small steak and more tomato sauce covered pasta. After that I ate only carbs. I left for work early to stop and pick up my race packet, excited, but nervous.

My nerves drowned my excitement by the time I came home from work around ten Saturday evening. A strange shooting pain up my right leg caused me to limp at work for a minute earlier that evening, shaking my confidence. I ate a dinner of brown rice, cold, straight out of the fridge, standing in my kitchen, mind planning what I had to prepare. I wanted to get up at 4:45 Sunday morning. I knew I would have trouble sleeping so I poured myself a short glass of wine, hoping a night cap would help me fall out. I gathered my things for the marathon: race clothes, bib, water belt, IPod, and placed them in places I would see them and not forget. I bagged up my Boundary Bay hoody, warm pants, and fresh socks and put them by the door for Dave to bring, just in case I was cold after the race and needed fresh clothes.

I tried to sleep. It was rough. Apparently I slept enough because when my first alarm went off at 4:40, I jumped up out of bed like a kid on Christmas morning. I felt ready, and excited that marathon day arrived. I put on my race clothes. I ate a small breakfast of oatmeal, a banana, and a little coffee with milk. I stretched. I woke Dave up shortly before I needed to leave for a photo and a good-luck kiss, and then I headed towards the bus stop.

The Portland Marathon organizes everybody into race corrals by their expected pace time. My bib assigned me to corral D. I ended up getting there pretty early. It was still dark, but everybody buzzed with excitement. I was doing the race alone, but there was an amazing sense of community as we all waited in anticipation.It was such a beautiful morning.


The race began at seven after dawn. I felt great early on. The enthusiasm and energy of the course definitely pushed me along. One of my favorite things about races is when they have a down and back stretch on the course, and you can cheer on the faster runners. The marathon leaders looked amazing! I felt like I ran a very easy and steady pace, but I soon learned that I my pace was around 10:30 minute miles. My goal was 12 minute miles. My time for the first half was 2:15, only six minutes slower than my fastest half marathon. All the training paid off. I was killing it.

My ankle began to hurt slightly somewhere in the middle of the race. I was aware, but the pain never became worse so I kept running. I climbed the big hill of the race, leading up to the St. John's bridge, with ease, passing many other runners who had walked the hill, or slowed down. I was thrilled, as that was supposed to be the hardest part of the race. It felt small compared to the hill I run all the time near my house. I was so thankful I included that hill on my so many times over the summer.

After the St. John's Bridge, around mile 18, is when things became difficult. My ankle still hurt, and then my thigh began to feel the burn. I massaged it as I ran, and kept moving. I felt that I slowed down significantly, but I didn't mind since the first half was so much faster than I expected. Slowing down was essential to finishing.

Mile by mile, I moved on, passing the twenty mile mark. I walked through most of the water stations by then enjoying the Ultima electrolytes and the water. I counted down the miles to go. By 22, my feet killed me, and I became slower, and slower.

Thankfully for cell phones I was able to communicate with Dave, and friends and family for encouragement. I needed encouragement. Knowing friends waited for me really motivated me the last few miles. I really wanted to walk a bit around 24 or 25, I forget which, and I did. It was probably only a few minutes, but it was rejuvenating. Then I knew I had to finish strong for my friends who were waiting.

I got so excited as I approached Salmon street, which led to the finish line, and is where my friends waited. I grinned and cheered on the crowd, clapping for them, as much as they clapped for me. I saw a man wearing a Seahawks shirt and shouted, "Go Hawks!".  I searched for my friends when I neared second street, and first heard Thai shouting at me, "Erin!" I blew her a kiss, and waved, as she pointed to where Dave, Sass and Ryder were. I ran to Dave, and gave him a kiss. He directed me to Faby, who was across the street. I darted across the course to give my friend a hug. Then with a short burst of energy, I sprinted around the turn. That was short lived. I slowed down again, but jogged across the finish line with a smile on my face.


My time was 4:55:30. My average pace was 11:16 minute miles. I trained with 12 minute miles in mind, but I was hopeful I might be able to magically pull off an even five hours. I beat even that, showing myself just what I can do.

After the medal was on my neck and a space blanket was wrapped around me, I began refueling on the snacks for runners. Orange juice, string cheese, chocolate milk, all were so amazing at that moment.

I reunited with Dave, Thai, Sass and Ryder. We stopped off at SP to give Faby another hug. Then we went home. Walking was hard. Stairs were harder. I took a bath immediately. Then we ate a lunch of smoked brisket and baked macaroni and cheese. We celebrated with sparkling. I was exhausted, but waited to sleep until 9 that night, after Ryder fell asleep.


I was sore for days, and finally decided to run yesterday. I was so happy to be running again, but my leg told me to stop after a mile. I'm okay with that. I want to give my body the time it needs to recover, but I'm also determined not to let myself get lazy now that I met my goal. I want to continue to run four days a week.



Such a glorious feeling. I will do this again, and I recommend it everybody. I have never been more proud.

Saturday, September 14, 2013

The Summer of Marathon Training

I am extremely proud of myself. There are only twenty-two days left until the Portland Marathon. I have been extremely diligent and committed in my training. I missed two runs during week three of my sixteen week training plan, which can be found here. Ultimately, there are no good excuses for it, but I did not plan properly to adjust to my social life that week.
This visor has earned its sweat stains.

I missed those two runs, but I made every other. I calculated that I have ran over 300 miles in preparation for this race already. I run four days a week. The longest I have to run midweek is eight miles. Sundays are my long run days, and I feel so proud after every one of them. I'm so thankful for the water belt Dave gave me. Not only does it hold my water, it holds my keys, money, a Clif Block bar, and my phone

My body is strong, and well-adjusted to all of this running now. I was more sore at the beginning of training than I have been lately. My only injury was two bloody elbows and a bruised knee during my eighteen mile run a couple of weeks ago. I tripped on the sidewalk when I was checking my time/pace on my phone. Ouch! I thought about quitting, but after I walked home discouraged, cleaned up, and put a few band-aids on I knew I could finish. My legs were fine. I ran twenty miles last Sunday; I ran for four hours! Even after running for so long I will say the physical challenge was far overshadowed by the mental challenge. It is hard to get out there and run by yourself for that long. I made it more challenging on myself last week by not listening to music until the last thirty minutes. I don't want to have any crutches come marathon day. If my IPod dies, I do not want to be discouraged. I find with practice I am now more easily self-amused while running.

I believe the hardest part is behind me, and I am ready for marathon day! Getting up early before work all those mornings out of a warm bed, and those long, enduring, solo runs on Sundays were the hard part. I pushed myself on those Sundays for hours, playing every mental game I had in me.  Running 26.2 miles will not be physically easy. It will be the longest run I have ever done, and the longest I ever plan to do. However, I'll be ready to get out there on race day with the enthusiasm, energy, and excitement of hundreds of other participants and cheerleaders, and the mental challenge will be not nearly as difficult as what I've already accomplished. It helps to know I already walked one in 2007. Of course, I still have to knock out a twenty-two miler tomorrow.... After that I begin three weeks of tapered training so my muscles can be fully recovered and ready for marathon day.

I did not really change my diet until last week. I have tried to eat mostly healthy, and drink less, but that is my usual plan, and there have been plenty of indulgent days too. I always get to eat what I want after my long runs, and there has been some well-earned feasting. After my first fourteen miler, I made Darby and her new beau Justin a Thai spread of spring rolls, tom yum noodle soup, grilled chicken, and a variation of pad kee mao. After sixteen the following week, I went over to my friend Amy's. We noshed graudally for hours, first on cheese and toasted baguette, and sauteed padrones peppers. Then she whipped up a healthy entree of crusted albacore with a tomato, corn, celeriac salad over curried chickpea pure. Yum! Last week after twenty was perciatelli with meatballs and garlic bread. You catch the drift...

Amy's healthy, delicious entree. We ate our calories in cheese that night!
 
 I started carbohydrate loading last week. I did some research on proper carb loading awhile back, and the purpose of it is so that your body stores up as much glycogen as it possibly can before the marathon. Glycogen is easier fuel for your muscles to work on, as opposed to fat, which is harder to burn. When a body switches over from running on glycogen to fat, it can be exhausting, and is the noticeable "wall" that many endurance athletes experience. I wanted to burn fat during my training. I never carb loaded for previous half-marathons as I felt it was unnecessary, and I did not start until before my twenty miler last week. I have read that runners should practice carb loading before marathon week, to see how the body reacts to the increase in carbs, and certain foods. It has actually been challenging to eat so many carbs. I have it engrained in my mind from days of being obese that too many carbs are bad. I eat them, but I try to make healthy choices, and I limit what I do eat, and drink. I don't usually drink much juice, for instance. To properly store the glycogen needed for the marathon, I will have to consume over 600 grams of carbohydrates for the few days before the race. Since my long runs are on Sundays, I begin carb loading on Thursdays. I try to fuel up on carbs every meal of the day, and I drink carbs too. Quadruple serving of a sports drink? Sure. I'm not hitting the 600 grams yet, but I'm certainly consuming more than I did before.
A healthy meal before carb loading began: Rockfish, over a spinach, cherry tomato, corn and farro salad with salmorglio
A healthy meal after carb loading: A single egg over plenty of  roasted potatoes, cauliflower, and spinach
It is no big surprise that I have not lost any weight this whole time since I did not change my diet much. My belly is smaller, and I feel leaner. I'm proud of my progress,  but there is still work to do. I plan on continuing to run four days a week after the marathon, giving care to recover properly. I also will be adjusting my diet with the carb loading days behind me, and hopefully finish what this work got started. I still want to be a size smaller.

I'm looking forward to accomplishing my last long training run tomorrow. Then the three weeks until race day will fly by!

Wednesday, July 3, 2013

My Favorite Time of Year

Summer is here! Our garden is a jungle. I have a mild sunburn (whoops) Work is bustling!
I need to do a more thorough update soon, but for now something to hold this over.
1. I have lived in Tigard for two months with Dave and Sass. I cannot say it was a piece of cake move. There were some emotional moments and adjustments, but we got necessary discussions out of the way early, and I am now quite content. The cons: I still have more organizing to do, and I wish the commute was shorter. The pros: I absolutely love coming home to Dave and being come home to. It is so wonderful to wake up next to him every morning. Our relationship continues to grow more and more. He's quite the fellow. I also love having a house complete with yard and garden.
2. I have completed two weeks of marathon  training; there are fourteen remaining. I run slower than I used to, but at least I am consistently logging the miles. The distance is what matters now. I love running in my new neighborhood.
3. I love our garden. It has grown so fast. We have harvested chard, kale, a couple tiny beets, and broccoli already. We use our herbs frequently.
4. Sunday was one of the best days ever! I woke up early and ran. Then I played with Ryder a bit (and shared my banana, almond milk, chocolate smoothie with him, but he clearly prefers his bananas straight. He has an obsession.) Afterwards I went to our tiny, Bull Mountain farmer's market. I am so thankful it is so close and open on Sundays! I bought many veggies and a couple basil starters. Then I went home to plant the starters and make dill pickles. Dave and I grilled veggies for brunch. Afterwards Sass, Dave and I met some friends at Overlook Park for the Organic Beer Festival. That was a blast! I even scored some free tokens. We ate lunch at a nearby bar, and then Dave and I went home to cook some more. We started with calamari, and then made pizza dough. We napped while the dough rised, and finished our night with grilled Margherita pizza with added soppresata, coppa, and lots of garlic. It was a good food day with lots of Dave time. :)
 
That was quite the brief update. I will try to write more soon.