ghetto guacamole

I love avocados. And I love guacamole. Who doesn't?

However, I hate chopping vegetables...especially onions and tomatoes. I don't think I am doing it right because sometimes when I try to chop an onion, it gets really awkward. One of these days I might accidentally chop off a finger (which has actually almost happened...but with an avocado. I shanked myself and had to go to the ER for 10 hours. I still blame this entire situation on the fact that I tried to go vegetarian 3 days a week)

Anyways, so now I make this ghetto guacamole. All you have to do is mash an avocado with 2 scoops of salsa, a squeeze of lemon juice, and some adobo seasoning. Easy, done, no chopping required.

half marathon training: week 9

I missed my long run this week. I blame an extremely unproductive day in the library. Which means I need to make it up on Tuesday morning. Not fun.

Here's a photo I took from my unproductive desk during my unproductive day in the library. It is possible that my unproductiveness stemmed from staring out the window all day.

I did get a chance to go the John Adams Courthouse this past week to listen to oral arguments. The John Adams Courthouse houses the Massachusetts Appeals Court, as well as the Supreme Judicial Court. And it is super pretty.

In other news, I'm going to Ithaca next weekend to visit my friend Ranwei and do some fall activities!  I plan to do some leaf peeping, farm animal petting, and pumpkin picking. I'll have to sneak a long run in while I am there. i'm going to force her to come with me (she doesn't know yet).

Half Marathon Training Plan: Week 9 (Oct 15-21)
Monday: rest day!
Tuesday: 10.5-11 mile run (long run)
Wednesday: 25 min run or cross train
Thursday: 60 min run
Friday: 45 min easy run
Saturday or Sunday: 11-12 mile run (long run)

Do I have time to go on all these runs? I am not sure.

10 miles + half marathon training: week 8

I ran my very first double digit training run today! 10 miles! Well, I wouldn't exactly call it a run. By the end, it was more like a crawl. Towards the end of my run, I had a 13+ minute split (you can see all my splits under the half marathon training plan tab). What I did was...I ran the Tufts 10K for Women and then ran the 3.8 miles home. I would not recommend running a race, taking a 1 hour break, and then running some more. During my run home, my legs got really sore...really fast (hence the crawl).

Long sleeve tech tees! My favorite. This was a great race. First of all, it's FLAT. Second, it goes through Boston and along Memorial Drive in Cambridge. I love Boston races and I love racing on my normal running routes. One gripe: While waiting at the start, every 10 seconds the announcer would yell out "AM I GOING TO SEE YOU AT THE FINISH." Yes lady, if all goes as planned, you will be seeing me at the finish. That's the goal here.

This past weekend, I also made some pumpkins muffins!

I am trying to use up the things in my pantry so I made these with Trader Joes Pumpkin Bread & Muffin Mix.

But I have a GREAT pumpkin muffin recipe that can be found here. It's better than the Trader Joes mix and takes about the same amount of time to prepare. Also, please note at how much better my photos are looking! I got the iPhone 5 and the camera is amazing! So much better than the one on my iPhone 3.

Let's see if I'll stick to this week's training plan. I didn't do such a great job last week...

Half Marathon Training Plan: Week 8 (Oct 8-15)
Monday: 10 mile run (Tufts 10K for Women + 3.8 mile run)
Tuesday: rest day!
Wednesday: 20 min cross train or easy run
Thursday: 60 min run
Friday: rest day!
Saturday: 25 min run or cross train
Sunday: 2 hour easy run (I'm going 10.5-11 miles!)

half marathon training recap by the numbers + week 7

1/2 of 1/2 Marathon training is over. Here's a recap by the numbers:

Total miles run: 79.22
Longest run: 8.7
Shortest run: 1.75
Slowest average pace: 13:20
Fastest average pace: 9:37
Workouts skipped: 6 (ugh)

I've been skipping a lot of workouts lately or punking out during them. Last week I was supposed to do a 4 mile track workout. I ran .75 miles then sat down on a bench. I eventually got up and managed to eek out 2.25 miles with a lot of walking in between. #workoutfail.

For the next 6 weeks of training, I'm going to focus on running more...running more times a week and hitting all my workouts on the day they are scheduled. For Week 7, I have 4 runs and 2 gym classes scheduled...and I am determined to do all of them! Even if life tries to get in the way.

Also, no long run this week because it's a long weekend and I am running the Tufts 10K for Women on Columbus Day! It's a 10K, but I plan on running the race and then running home along the Charles for a total of 10 miles.

Half Marathon Training Plan: Week 7 (Oct 1 - 7)
Monday: 60 min run
Tuesday: 25 min easy run or cross train (I want to go to Total Body Sculpt at the gym)
Wednesday: 50 min run - 3 min hard, 3 min easy. Repeat 4x.
Thursday: rest day!
Friday: Yoga + 45 min easy run
Saturday: 55 min hilly run - 15 min easy, 20 min tempo, 15 min easy
Sunday: rest day!

nutella swirled peanut butter banana muffins

My sister and her friend Dora recently made these. They asked if I would post this on my blog. Quotes from them include "delicious" and "it smelled so good while baking." I happen to be obsessed with bananas and peanut butter these days, so maybe I will make some muffins this weekend!

Nutella Swirled Peanut Butter Banana Muffins
Ingredients:
3 very ripe bananas, mashed
1/2 cup of creamy peanut butter (may I suggest some Justin's Nut Butter...the Honey Peanut Butter flavor)
1/4 cup canola oil
1 egg
1/3 cup white sugar
1/4 cup brown sugar
1/5 cup white whole wheat flour
1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup Reese's mini cups or 3/4 cup chopped regular sized Reese's
1/3 cup semi sweet chocolate chips
3 heaping tablespoons Nutella

Directions:
Preheat oven to 350 degrees. Put muffin cups into the muffin tins.

Stir together flour, baking soda, baking powder, and salt. Set aside.

In a separate bowl, whisk together bananas, peanut butter, oil, egg, and sugars.

Pour dry ingredients into wet ingredients and stir until just combined. Batter will be very thick. Do not over mix. Fold in Reese's and chocolate chips. Pour batter into muffin tin.

Drop a small scoop of Nutella (or Justin's Chocolate Hazelnut Butter...yes I am obsessed with Justin's) on top of each muffin. Swirl with a knife.

Bake for about 15-18 minutes or until toothpick inserted into center comes clean.

what do you eat pre and post run? + half marathon training: week 6

(the visitors center at Boston Common has a drinking fountain inside! and...the water is cold!)

By next Sunday, I will be HALF DONE with my half marathon training! It's scary because I feel like I'll never be ready to run 13.1 miles.

I went on my long run today and ran my longest distance yet...8.7 miles!!!! Granted, my legs got really really sore around mile 6.5 and by the time I got near my house, I think I was more limping then running.

Here are my splits:
Mile 1: 10:42
Mile 2: 12:23
Mile 3: 13:21
Mile 4: 11:57
Mile 5: 11:33
Mile 6: 11:53
Mile 7: 11:02
Mile 8: 13:08
Mile 8.7: 9:14
Total time: 1:45:10 (11:45 pace)

Normally I like to pause my watch while I am getting water (I tend to linger at the water fountains) or at a really really long intersection so I can get a more accurate picture of what pace I am actually running. However, today I decided to keep the watch running so I could see how long I was actually out there for. I don't think my total pace suffered too much, which means I think I am running faster...hopefully? I still run slow as shit, but that is not something I can change overnight.

I'm still trying to figure out what to eat before and after my runs. I have some weird eating habits for sure. This morning I had a Stonyfield Farm vanilla yogurt w/ granola, 1/2 a cup of coffee with soy milk, and some Trader Joes easy mac (please don't judge me). I feel like I was adequately fueled throughout my run, although eating mac and cheese in the morning probably isn't the best idea for most people...and certainly not the healthiest. It was just the easiest thing for me to deal with this morning.

I did just order some Justin's Nut Butter (the honey peanut butter flavor!) so I think I am going to start trying to eat peanut butter sandwiches along with a banana before pre-run.

After my run I had cream of wheat, a banana, 1/2 of a blue colored Powerade, and 13 pork and leek dumplings. I don't think this is an appropriate post-run meal (because my legs hurt a lot and my stomach hurt a little and it's a really weird lunch), BUT I am definitely too scared to try a protein shake.

What do you like to eat pre and post long runs?

In other news, the weather is getting SO GOOD for running outside! As of the weather report right now (and yes, I know this is New England and the weather can change in an instant), next Sunday it is supposed to be a high of 63 and partly cloudy.

Half Marathon Training Plan: Week 6 (Sept 24 - 30)
Monday (9/24): rest day or yoga at the gym?
Tuesday: track workout! 1200m @ 5K pace, 400m jogging. Repeat 3x for a total of 4 miles
Wednesday: 25 min easy run or cross train
Thursday: 20 min easy run or cross train
Friday: 55 min hilly run - 15 min easy pace, 20 min tempo pace, 20 min easy pace
Saturday: rest day!
Sunday: 1 hr 50 min easy run (long run)

baked ziti with bacon and zucchini

So easy and I think it can feed me for the next four meals.

I haven't been eating very healthy lately (which is why there is bacon in this dish). I just crave junk food...and fat...all the time. (Note the pizza box that is under my dish). I don't even know how to get back on track with healthy eating. It probably also doesn't help that there is now a Popeyes and Uburger at school and all I want to do is eat chicken fingers everyday.

Baked Ziti with Bacon and Zucchini
Serves 4

Ingredients:
1/2 a box of ziti (or penne or shells or whatever)
1 shredded zucchini
6 strips of bacon
Plenty of grated cheese (I used a combination of gouda and pecorino)
1/2 jar of tomato sauce
Salt and pepper to taste (+ other spices such as, italian seasoning, garlic powder, etc)

Directions:
Boil water and cook pasta until just a bit harder than you normally like it (I just subtracted a minute from the normal boiling time).

In the meantime, cook bacon until crispy. Let cool and cut into small pieces.

Shred zucchini and your cheese. Leave about half your cheese in a separate container. Mix the rest of the cheese with the shredded zucchini, tomato sauce, bacon, and pasta. I also added salt, pepper, italian seasoning, and garlic powder.

Grease your baking pan with some leftover bacon fat (I used an 8 inch round pan). Pour mixture into pan and top with leftover shredded cheese.

Bake for about 25 minutes at 375 degrees or until the cheese on top is browned and bubbly.

Eat with tabasco sauce for a kick.