Last Week’s Workouts {3/24-3/30}

31 03 2014

Um, how is it the end of March already? It seems like I was just recapping some of my February workouts. But you know what that means? Only 2 weeks left until Gator Half! Gulp! (And, yes, I finally registered.)

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I had surprisingly large mileage this week- but I think it’s somewhat inflated because I rode the trainer three- yes, THREE!- times this week <– who am I? and just guesstimate that I’m going 30km/hour which may or may not be accurate (I’m gonna lean towards “not accurate”).

Anywho- here’s my summary:

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Monday: Trainer, 30 minutes

I was short on time and it was raining out, so this is what I could get in.

Tuesday: Long run, 15km

This was hands down one of my best runs of the season. Initially, I didn’t want to run because I was going solo, but decided I should take advantage of the cool evening air. Boy, am I glad I did! Maybe it was the rested legs or maybe it was the fabulous tail wind on my way back, but I was able to break the 1:15 barrier for a 15km! I was darn proud of my splits too:

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This was definite motivation for the week. My hard work is paying off!

Recovery is key: IMG_2961

Wednesday: Trainer ride, 1 hour

Nothing super exciting to report on this one. I’m still digging sports documentaries for trainer rides though. I watched “Undefeated,” about an inner city high school football team that goes from worst to first.

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Thursday: Swim, 3000 yards

Half my teammates were headed out on vacation today, so I was swimming alone. I did 25 x 100 pull (full kit) as my main set.

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Friday: Run, 6.5 km

I totally intended to run 10km, but I just wasn’t feeling it. The humidity was suffocating and my allergies were starting to act up. So, I cut it short and did some stretching/core work when I got home.

Saturday: Trainer, 2 hours

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It was POURING on Friday night and the radar didn’t look good for Saturday, but we decided to play it by ear. I woke up Saturday morning and it had stopped raining (yay!) but the weather prediction for later was not so stellar. We probably could have gotten a ride in (maybe cut it a little short) but I was a little unsure about the weather and my allergies were causing me to wheeze just laying in bed, so I texted Chris and Meghan and told them that I thought it was better just to ride on Sunday. Thankfully they were okay with that, so I went back to sleep for a few hours after taking some allergy medicine. I had a lazy Saturday morning when I woke up, taking my time to make some of these babies:

IMG_1067(recipe coming Friday peeps!)

I should have gone riding on Davis Island instead of putzing around in the kitchen, because the sun was still out at this point. After breakfast, it still was looking like decent riding weather, so I started to get changed. Then I looked at the weather report and it showed 60% chance of rain for the next few hours and there were clouds in the distance. Trainer it is.

I made it my longest so far- 2 hours! A little bit of sing-along to RENT helped me get through. As I finished up my workout, I noticed the clouds rolling in but still no rain. I hopped in the shower and of course, as soon as I got out, I looked out the window to see pouring rain. Figures.

Sunday: Brick, 67 km ride, 8km run

IMG_3094Fun group ride on the Suncoast! Met up with Chris x 2, Jamie and Meghan for a triathlete’s version of Sunday Funday! We started with our ride up to Anderson Snow and back. We had a nice little headwind on the way out, but we were keeping a comfortable, fairly easy pace. Of course we stopped to take photos when we took our potty break, since Meghan and I were rocking our new team kits!

ladiesbikingThe ride back to the cars was much faster than the first half. Hooray tailwind!

After our ride, we did a nice 8K in perfect running weather- low 60s and sunny. This Florida winter has been quite pleasant! (Well, I guess it’s technically spring now!) I took my first km at 5:02 and went down from there. It was a solid run, and I averaged 4:55/km. It’s amazing how much the weather can affect your performance! It makes me hope (unrealistically) that we’ll get cool temps in two weeks.

And now, because I can, I’ll show you where I spent the rest of my afternoon. 🙂

collagepoolAh, Florida.





Pancake Friday: Apricot Almond with Crème Anglaise

28 03 2014

 

I completely planned ahead last week and had this post just about ready to go before I left for my work travels.  The few decent pictures I snagged were edited and uploaded into the Media Library, and I typed up the recipe in Word.

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The only problem? I didn’t get around to putting the two into an actual post until last night! Clearly, I’ve been a bit busy lately!

I’ve had these pancakes on my mind for some time now. A month or so ago, I spotted Chobani’s apricot yogurt and immediately started planning pancakes that would include it.

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(source)

Several weeks passed, and eventually so did the expiration date on that yogurt I was planning to use! The next time I went grocery shopping, I grabbed another and told myself I HAD to use this before it expired!

Apricot Almond Pancakes

I referenced my Flavor Bible to see what it suggested to pair with apricots, and settled on almonds and “cream”. For the cream I figured I’d take a stab at some crème anglaise, since it was perfect on my pancakes at Snooze.

I followed this recipe for the creme anglaise, but without the vanilla bean, just vanilla extract. I didn’t follow the instructions to a T, so I don’t think mine turned out exactly right, but it still tasted yummy!

I also took a bit of time and rehydrated (sort of) some dry apricots in some sweet white wine. I didn’t take a picture because I used unsulphured apricots, which aren’t the pretty orange ones. They didn’t quite reheydrate properly, but they still tasted good with the added sweetness and moisture from the wine. I added some of the wine to the batter afterwards and I think it made the pancakes turn out a little flat, but they were still tasty! You can certainly leave out the wine if you’d like!

 

Dry Ingredients:

1 cup all purpose flour
½ cup cake flour
1 tsp baking soda
2 tsp baking powder
Âź tsp salt
Âź cup crushed sliced almonds

Wet Ingredients:

1 container apricot Chobani
1 cup milk
about 2 egg whites (from the leftovers from crème anglaise)
2 TBS honey/agave
Âź tsp vanilla extract

Stir in:

Chopped dry apricots

(I soaked mine in about 1/2 cup sweet white wine. I reserved 2-3 TBS and added to the batter. This is optional!)

 

Top with creme anglaise and sliced almonds!





Vegetarian Lettuce Wraps {Crock Pot Recipe}

25 03 2014

Last week when I was in Madison, I spent a night at my friend Sandra’s house. Sandra and I work together and have bonded over some of our common interests: she has two adorable kitties, loves to cook, and has a food blog! After work on Tuesday night, she took me for some good ol’ Wisconsin cheese, and then we went back to her place to make some wontons and potstickers!

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Sandra had already prepared the filling- turkey, bell pepper, mushroom, and some spices and we just had to wrap em up!

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I watched her experienced hands form perfect little wontons, and then took a stab at it myself. Mine most certainly did not turn out as lovely as hers, but as we neared the final few I think I finally got the technique down.

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We boiled some, pan friend some others, and did the same for a few dumplings she had in the freezer.

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We made dipping sauces to our taste- using soy sauce, sesame  oil, rice vinegar, chili paste, and a touch of sugar. Normally there would be black vinegar in there, but Sandra was all out!

When we finally dug in (it took quite awhile to hand-wrap all those wontons!) it all became worth the effort. They were so incredibly delicious, I could have eaten an entire plate! Something about homemade dumplings is just so comforting! I don’t think wontons are something I’d typically make for myself, but if I’ve got an extra set of hands or two, I think they’d make a great party dish!

When I arrived home later in the week, I was craving those flavors again so I decided to make something a bit less time-intensive but with similar ingredients: Lettuce Wraps!

Lettuce Wraps

The filling was tempeh, water chestnuts, red bell pepper, mushrooms with a sauce of ginger, garlic, soy sauce, brown sugar, rice wine vinegar, and sesame oil. I let all that cook down in the crock pot while I went for a long bike ride. Dipping sauce was similar, but I added some garlic chili paste to that. Served with some iceberg leaves and some left over rice and voila! Easy peasy!

I’m sure you could make these with ground meat- pork, turkey or chicken would probably work best. You can suit the sauce to your tastes too- you don’t need to stick to my measurements. Play around and find what suits your taste buds best!

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Vegetarian Lettuce Wraps

Ingredients:

1 block tempeh
4 oz chopped baby bella mushrooms (1/2 a container)
1/2 red bell pepper, chopped
1 can chopped water chesnuts
2-3 green onions, chopped (add at the end)
1/4 cup soy sauce (more to taste)
2 cloves garlic, minced
1 tsp grated ginger
1/4 cup rice wine vinegar
1 tsp sesame oil
1 TBS brown sugar
Dipping sauce

How to:

1. Cut the tempeh into cubes and steam for about 5 minutes.

2. While the tempeh is steaming, chop your peppers and mushrooms.

3. In a small bowl, combine the garlic, ginger, rice wine vinegar, soy sauce, sesame oil, and brown sugar.

4. In a larger bowl, combine the tempeh, sauce, water chestnuts, peppers and mushrooms.

5. Refrigerate the filling for several hours (you can do this the night before, or I did it in the morning for a few hours before leaving for my ride)

6. Cook on low for about 6 hours in the crock pot.

7. Serve with lettuce leaves, rice, and the dipping sauce.

For dipping sauge, combine soy sauce, rice vinegar, sesame oil, garlic chili paste, and sugar to taste! Add less chili paste for less spicy! I typically do mostly soy, about half that amount of rice vinegar, a touch of sesame oil, chili paste, and sugar.