Running less and enjoying it more

That title may seem like a no-brainer to many of you, runners and non-runners alike. I haven't officially committed to switching events, but if the feeling of relief and near-giddiness I had after posting my "Reality check" is any indication, I will be doing so soon. Last Saturday was the first time I've looked forward to a long run with our running group in months. I didn't dread the distance because I didn't really *have* a distance. After being sick all week I was simply hoping to complete a run without stopping to cough myself silly. I made it six miles, in high winds on rolling hills, and felt amazing about it.

This week we're bumming around downtown Chicago with The H. Weather and timing--I have to be done by 8:15am--have forced me to the treadmill for two of my three runs so far, and I've actually (shh...don't tell) enjoyed them. I play with the speed and incline to avoid boredom, and with my headphones up loud enough, I can't hear the drone of the belt. Three and four miles have flown by! I did get outside for a nice recovery run earlier in the week, and I intend to hit the Lakefront Trail again once the snow stops and I have more than 30 minutes to devote to it. For now, I'm enjoying exploring a new-to-us city with the little guy.

I kind of thought that once I admitted I was considering dropping my marathons, I'd suddenly get back on track and prove myself wrong, but taking it easy this week and having a great time doing so just reiterates that my gut feeling is right so far. Running has to fit into my life, not (always) define it. After noticing that my midsection is getting a bit softer than I'd like, I've also realized that I *may* have been using high-mileage weeks as an excuse to eat junk as "fuel."  Cutting my miles will no doubt help me refocus my eating habits and stop using running as a crutch to eat whatever I want. To that end... I brought the latest issue of Clean Eating Magazine with me, and whipped up this lemon chicken beauty in our room:

So that's where I'm at--drinking a green smoothie, watching snow bluster around the skyscrapers, planning our next sightseeing venture. Happy weekend to you all!

Reality check

Today I emailed the contact people for the two marathons I'm registered for, asking if I could change my registration to the half marathon events instead. ::sad trombone::

This is the third time I've been sick enough to fall behind in training, and that's only since training began mid-December. Yikes! Next week's long run is supposed to be 17 miles--no way could I even manage half of that now. I could barely finish five miles on Saturday, and that was on my treadmill, stopping to walk/cough/breathe every mile. I know that pushing myself through another round of illness will only make it worse, and lengthen the time it takes me to get better.

I've also been realizing over the past month or so that whenever I read or hear about someone doing a shorter race, like a half or 10K, I'm actually jealous about it. Don't get me wrong, I *love* running, but I never intended for it to feel like a chore, something I dread doing because I HAVE to. My first two marathons went off without a hitch. I was excited about those, albeit nervous and uncertain, and had a great time at each one. BUT I also stuck to the training schedule really closely and knew I'd be ok even if there was a bad run here and there along the way. So far, halfway into this training round, my bad runs have been far outweighing the good ones. Some weeks, my mileage is barely half of what it should be. That may be partly due to the time of year I chose to train (winter in west Michigan isn't exactly balmy). Regardless, it's not a good place to be mentally or physically.


We've also been traveling with The H more these days, and finding time (and a place) to squeeze in a long run on weekends away from home isn't always easy. This time around I'd been trying to alter my schedule and get my longer runs done during the week, but even that hasn't been working so well--being sick doesn't wait for the weekends apparently.


One of the race directors replied already, saying I have until the day before the race to commit to switching. She suggested I wait it out until I'm completely sure I won't be able to manage the full distance; since there's no penalty in doing so, that's what I'm doing for now. Still waiting to hear from the other one. Admitting I may have bitten off more that I could chew isn't easy, but given my current state I think it's wise. I'd much rather run back-to-back half marathons with a chance of a PR (and a much lower stress level) than risk injury or the dreaded "DNF" in a longer race.


Now if you'll excuse me, I have some cough syrup with codeine calling my name.

I love my grocery store!

This afternoon when I was checking out at Ken's Fruit Market (KFA) the [person I presume to be the] owner's wife asked me, with no other lead-in, if I was still doing my blog.

(source)
Now, I know it's a small store, and The H and I are in there *several* times a week, but I haven't mentioned my blog to her for over a year, since SHE asked ME if I was the "Clean Eating Machine." That interaction came about when I was purchasing leeks for a soup; she asked what in the world someone did with those, so I told her I was trying a new recipe for my blog.

So anyway, today. I was a little bit speechless for a second, but recovered quickly and told her that yes, I am still blogging, and actually recently linked to their website with my post about spilled flour.

And as I stand here in the kitchen, blogging and cooking all at once, I have to mention all the ingredients in tonight's dinner (Artichoke Lemon Chicken Pasta) that came from Ken's:

Chicken
Lemon
Mushrooms
Bacon
Cream
Parsley
Asparagus

The only non-KFA items are white wine, chicken broth (I had already gotten it at Costco), artichoke hearts (thank you, Trader Joe's), and gluten-free pasta.

Lemon Artichoke Chicken Pasta
from "So Tasty, So Yummy"
serves 4-6

Ingredients**
12 ounces pasta
2 strips of bacon
2 boneless, skinless chicken breasts, pounded thin
1/4 cup all-purpose flour (omitted)
salt and pepper to taste
1 cup sliced mushrooms
1 can artichoke hearts, drained and quartered (half a bag of TJ's frozen ones worked beautifully)
2 teaspoons capers, drained (omitted)
1/2 cup white wine
1 cup chicken broth
1/3 cup fresh lemon juice
1/3 cup heavy cream
1 Tbsp butter (omitted)
Chopped fresh parsley for garnishing

**Looking back on this list, it seems I omitted quite a bit--but I don't feel that my changes negatively altered the overall product. It was still creamy and completely flavorful, just with slightly less fat, sodium, and calories. The instructions below reflect how I cooked this meal.**

Instructions
1. Bring a large pot of salted water to a boil over medium heat. Cook pasta as directed; drain and set aside.

2. In a large Dutch oven, cook bacon slices over medium heat. Remove to a paper towel and let cool. Chop into bits when cooled.

3. Cook chicken in bacon grease until lightly browned on each side, and cooked through. Remove to a cutting board lined with paper towel.

4. Add mushrooms and artichokes to Dutch oven; saute until mushrooms are tender. Deglaze the pan with the wine, stirring to loosen all the browned bits from the bottom of the pan. Cook two minutes, then add chicken broth and lemon juice. Cook two more minutes, then add cream and heat through. Season with salt and pepper to taste.

5. Slice chicken into strips and add to mushroom-artichoke mixture. Stir in bacon bits and a handful of fresh chopped parsley. Serve hot.

Post-dinner update: This was a hit! Even the little guy had more than one serving, and bravely tried the artichokes. I loved the lemony sauce over the pasta and artichokes, though The H thought he would've enjoyed it more with less lemon. (I have a "thing" for lots of lemon. Ask The H sometime.)

Either way, I look forward to making this again. We did not flour the chicken (for somewhat obvious reasons, I hope) but did add salt and pepper as it cooked. I omitted the butter but left the heavy cream as is, since it's such a small amount anyway. The box of GF pasta I had was only 8oz instead of the 12oz called for, so we had a lot of soupy sauce that we ended up thickening with an arrowroot slurry.

After watching the little guy pick out all the pieces of bacon that had the nerve to end up in his mouth, and tasting the bacony-flavored chicken as I sliced it, I realized I could probably omit the crumbled bacon at the end. Mine turned out crispier than I would've liked anyway, but the flavor was a nice base to start with. We served this with (not seasonal) fresh roasted asparagus.

Weekly menu

It's finally looking like a true Michigan winter outside my window. We've gotten over 6 inches of snow since yesterday, on top of the few that fell Friday night.

While we're WAY behind where the snowfall typically is for this time of year, and I'm thrilled about that, it still doesn't really make me like it any more. Drivers around here are terrible in the snow (or any change of weather, for that matter). It makes me very grumpy. Since we *usually* have it on the ground for roughly half the year, November through April, one might imagine they'd get used to it. But no. Grr.

With that, I give you my Comfort Foods Extraordinaire menu:

Sunday lunch - grilled cheese and tomato soup

Sunday dinner - caramel apple pork chops with brown rice and kale chips

Monday - lemon artichoke chicken pasta with GF pasta

Tuesday - lentil and black bean soup

Wednesday - beef stew

Thursday - visiting my parents for the weekend

Lunches: roasted garlic cauliflower soup, clean eating egg salad, leftovers from dinner, maybe a frittata or Spanish omelet. The little guy asked for an "eggza" today... eggza = egg pizza, or what we called the aforementioned foods when he refused them at first.  :)

No use crying over spilt gluten-free flour...

because Amazon has a great refund policy, and I'm getting my money back. Good thing, too; that stuff is not cheap. Lucky for The H I just made a loaf of bread last week! I guess my Babycakes NYC experiments will have to wait until next week, unless I stop into Ken's Fruit Market and grab a bag there... 

New year, new house

OK, not exactly. "New year, new roof, new furnace" is much more accurate. Yes indeed; just a few short weeks after we roofed our house and garage, our furnace decided it wanted to be upgraded, too. Why does stuff like that always seem to happen on a (winter) weekend or holiday?

Thanks to a good recommendation from friends, we are getting taken care of as I type... wearing two pair of running tights, winter boots, and three top layers, including one with a hood and thumbholes. The little guy spent the (cold!) night at my in-laws with the dog while DH and I roughed it here with a few space heaters and loads of blankets. I also escaped to hot yoga for a few hours last night. A girl's gotta take care of herself.

The fact that I can't feel my nose makes me think "comfort food" for dinner tonight. The fact that it's close to 50* and thunderstorming outside is messing with my head. Either way, two-bean chili may very well be in order. And unless the new furnace kicks in soon, I'll be making some bread or cornbread to go with it. Or maybe just seasoning my cast iron skillets. Probably both.

Vegetarian coconut black bean soup

This is another recipe from my favorite meatless book, "OK, So Now You're a Vegetarian." It's a recipe that didn't catch my eye until this month, despite owning the book for over ten years. Funny how tastes can change; I literally never gave it a second glance until now.

The little guy and I took this soup to share with friends when they invited us to dinner a few weeks ago. Meals with this particular family are usually a cooperative effort--a little of what we have available combined with whatever they have on the menu--and although a bit chaotic considering their three kids and our mini monster, always leave me with a sense of peace and satisfaction. Good friends and real, wholesome, hearty food has that effect on me. We agreed this soup was a great base for future inspiration. The picture below shows it as my leftovers for lunch, with shelled edamame and cooked cilantro-lime shrimp added.

Coconut Black Bean Soup
by Lauren Butts
serves 4-6

2 1/2 cups water
1 (14oz) can lite coconut milk
1 (14.5oz) can diced tomatoes, with the juice
1 jalapeno pepper, seeded and finely chopped
2 (14.5oz) cans black beans, drained and rinsed (I used beans I'd cooked myself, about 3 cups)
1 cup cooked corn kernels (I used frozen white corn)
1 cup cooked white rice (brown rice or quinoa would work fine, too)
1/2 teaspoon salt

1. In a large heavy pot, combine water, coconut milk, tomatoes, and jalapeno. Bring to a boil over high heat, stirring often.

2. Add black beans, corn, rice, and salt. Cover and simmer 15 minutes. Remove from heat and let stand 5-10 minutes. Stir well and serve. This soup is best if served the next day, so flavors can thoroughly mingle, but it's still fine to make and eat at once.