48 Is Not the Same as 50

31 05 2011

Happy Monday Tuesday! I (Chloe) hope that you had a wonderful Memorial Day Weekend 🙂

First let me give you a quick training recap from the past week. I think that totals will give you an idea of the intensity of my training over the last 7 days…

Swim Total: 10,000 meters

Bike Total: 110 miles

Run Total: 24 miles

I have had a really great week of training, especially on the bike, which is my weakest link. My trainer workouts combined with some long rides (30 and 50 48 miles) outside are definitely building my strength and endurance. I honestly don’t know if my legs have ever been this strong before!

Now, you might be wondering why I felt the need to let you know that 48 is not the same as 50 right up there in my post title given that most of you probably learned these basics in kindergarten. Well let me take a step back and ask you a question…have you ever found yourself in a situation where you are THIIIIS close to finishing (some task), but for one reason or another don’t or are unable to finish? And then to make the situation a little bit more frustrating someone says to you “you pretty much finished…” or “you know you could have finished if…” oooor “48 miles on the bike is practically 50.” Yeah…if you are anything like me, your answer is “Yes. 48 is almost 50, but no, they are no the same.” This happened to me yesterday.

At 6:15 AM on Memorial Day morning, my Dad and I woke up to head out for a 50 mile ride together. He will be competing the Aquavelo (swim and bike portion of a Half Ironman (“HIM”)) at Musselman while I compete the HIM so training the bike and swim. We mapped a ride and headed out into hilly Baltimore County. I felt a little stiff and tired from my 11 mile trail run on Saturday and 30 miles bike/2 mile run brick on Sunday, but still felt like I had some energy for the ride. Around mile 10 however my right knee started to feel achy. The pain was super dull so I ignored it and pushed through. By mile 20 the pain had increased and I knew that I should slow down, so we did. At mile 35 I knew that pushing through and finishing the entire ride would be doing myself a disservice, however we were already on our way back home and there was only a small section we could cut out of the ride. It was only a 2 mile add on that would have brought us to an even 50, but I knew it would be dumb to push it, so we skipped the extra loop and headed home. While I have absolutely no regrets about heading home and am still very proud of the 48 miles we completed together, 48 is still no 50 and I was left feeling like I had not fully completed my workout. I set out to ride 50 and came up short. I plan to rest and ice my strained knee so that on my next ride, I finish the full 50 that I set out to do. (and hopefully add on a few more :))

But in all honesty, my ride yesterday was not about those last 2 miles that I did not complete. It was about being able to train with my Dad. I feel so lucky to be able to go out and get my but kicked by Dad on the bike. I can only hope that when I am his age, I am in half the shape that he is today.

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Pizza, Pig, and Pancakes

30 05 2011

Happy Memorial Day! I hope you are all enjoying a day off!

Today, I’m (Steph) enjoying the 3-day weekend by going for a long bike ride up in Poolesville, MD with Erin and a few other friends. Check back later this week for a recap 🙂

One of the reasons I love weekends is that I can use the extra time to cook! (Or, with a holiday weekend, I can go to barbecues where other people have cooked lots of good food!) This weekend was no exception!

**Warning, this post contains a picture that is not vegetarian friendly**

I used some of the extra time to make some fresh pizzas with homemade dough:

Barbecue chicken pizza

Green pepper, olive, and mushroom pizza

On Saturday, I went to a pig roast!

This guy had been cooking all day long, and the result was some delicious pulled pork! I put mine on a tortilla with some slaw and guacamole. I was too busy stuffing my face that I didn’t snap a pic!

And, with the extra time on the weekend, I was able to make some pancakes! What better way to start off your Sunday than with some yummy nutty pancakes topped with berries and yogurt! I don’t typically make pancakes for breakfast, just because during the week I don’t really have time to make them. I also really like oatmeal, so that’s what I typically eat for breakfast. When my boyfriend told me he makes pancakes with chopped nuts and oatmeal in them, it definitely piqued my interest. Can you make me breakfast NOW please? 🙂

He shared his recipe with me, and oh my goodness were they good! And healthy too! They reminded me of IHOP‘s Harvest Grain and Nut® Pancakes, which is the kind I order whenever I go there 🙂 YUM!

We topped them with a berry mixture and some yogurt for some added protein. Served with a glass of OJ, and we had ourselves a delicious pancake breakfast! I hope you’ll enjoy them too!

Berry Good Pancakes

Ingredients:

Pancakes:

1 cup whole wheat flour

1/2 cup oats

1/2 TBS baking powder

1/2 TBS baking soda

1/2 cup chopped nuts (we used walnuts and pecans)

2 TBS honey

1/2 TBS vanilla

1 egg

1 1/2 cups milk or almond milk

1-2 TBS melted butter

Topping:

1/2 cup blueberries

1 banana

1/2 cup syrup

To make the pancakes:

Heat a griddle or frying pan on medium-low heat while you prep the pancake batter.

Combine the dry ingredients in a medium bowl.

In another bowl, mix together the wet ingredients.

Pour the wet ingredients into the dry ingredients, and stir until just combined. Lumps are ok!

Test your pan by making a small silver dollar sized pancake. You’ll see bubbles start to form, and start to create little nooks and crannies in the batter. When the bubbling slows down, its ready to flip! Flip the cake and let it finish cooking on that side. The 2nd side doesn’t take as long! If this pancake burns, you’re pan is probably too hot, so adjust as necessary.

(This isn’t the “silver dollar” sized pancake; This is just to demonstrate the bubbles!!)

Now you’re ready to make the rest of the pancakes! Ladle about 1/2 cup or so of batter onto the pan. Use the back of the ladle to thin the pancake on the pan. If it’s too thick in the middle, it won’t cook through! Following the same technique as the test pancake, flip the cakes when the bubbles slow. This is the part that I find the hardest! I’m so impatient that I want to flip too soon. And if you do, you won’t be able to make beautiful pancakes like this:

For the topping:

In a blender, combine the blueberries, banana and syrup. Blend until just combined.

Pour the mixture into a microwave-safe bowl, and heat it in the microwave. I think it took me about 1.5 minutes.

Top your pancakes with the berry mixture, Greek yogurt, and some chopped nuts.

Dig in!!

Question of the day: What is your favorite kind of pancake?





A Fast 4 Ingredient DELICIOUS Frittata

27 05 2011

Hi Friends. I (Chloe) don’t know about you but I am REALLY looking forward to this long weekend. My mind and body are completely spent and I am very ready for some relaxation (by the pool!). Are your pools opening this weekend too? If so, don’t forget the sunscreen…you know what happens without sunscreen… Along with some down time pool side, I plan on doing a little grilling and pot luck BBQ’ing. Given my lack in energy and desire to keep things simple on the cooking front, I decided to keep things simple last night for dinner. And boy did I come up with a pretty fantastic recipe to share with you! This Old Bay Shrimp and Asparagus Fritatta is the perfect SUPER EASY summer evening dinner or dish to bring to a pot luck.

Old Bay Shrimp and Asparagus Fritatta (inspired by my pure laziness, desire for something light on a warm summer night and love of anything Old Bay)

Serves 4

Ingredients:

  • 1  lb of fresh or frozen shrimp deveined and shelled
  • 1/2 lb of fresh asparagus
  • 8 Eggs
  • Big block of Feta cheese
  • Salt and Pepper and OLD BAY

What to do:

  1. Crack and whisk together 8 eggs.
  2. Devein and peel shrimp (I went the easy route and chose frozen shrimp that I just had to peel.


2. Cut up asparagus into bite size pieces. Leave out a handful of the longer stems to place on top of fritatta to make it look prettier and more   professional.

3. Heat about a tablespoon of olive oil in a saute pan that is oven safe (most stainless steel or dutch oven pans are ok to go in the oven. Check your pan before using it)

4. Dump in cut up asparagus and shrimp.

5. Season with salt, pepper, garlic powder and OLD BAY!

6. Once shrimp is fully cooked and asparagus has started to get tender, pour in egg mixture. Let cook for a minute or two before using a spatula to lift the sides and allow uncooked egg to seep around the edges.

7. When all of the egg is almost cooked, crumble feta on top of fritatta and lay long asparagus stalks on top.

8. Place fritatta pan in broiler for about 10 minutes, or until the cheese has melted and the top of the fritatta is golden brown.

9. And voila! An easy 4 ingredient fritatta ready in about 30 minutes. Maybe I should tell Rachel Ray about this one!

Enjoy warm or cold with a nice baguette!

Question of the Day: Do you have any recipes with less than 5 ingredients? If not, what are you planning on cooking up this Memorial Day Weekend?

Have a Fun and Safe Memorial Day Weekend!

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