Wednesday, August 31, 2016

One-Pot Artichoke, Kale & Lemon Linguine

Let's be real: Is there anyone who doesn't love a good bowl of pasta? My all-time favorite way to eat it is smothered with meat sauce but there are so many ways to prepare pasta it's impossible to get tired of it. 

I recently came upon this recipe for Artichoke, Kale and Lemon Linguine in my Twitter feed (thanks for Tweeting, Katie!). I thought the flavors would taste amazing together and also loved the one-pot aspect of the recipe. Anything to cut down on the number of dishes to be done after cooking!

I made a few slight modifications to the recipe - I cut down on the amount of pasta because it seemed like too much for the amount of liquid. I also added extra garlic for flavor and more kale ... well, just because! 

I definitely recommend giving this one a try - it's simple, hearty and delicious. Going back for seconds is pretty much a given ;)

Served with grilled ciabatta

One-Pot Artichoke, Kale & Lemon Linguine
Recipe from A Cozy Kitchen 
Serves 6

12oz dried linguine (I used De Cecco)
3 cups water
1.5 cups low-sodium chicken broth 
1 shallot, peeled and minced
4 cloves garlic, peeled and minced
1.5 cups artichoke quarters (I used canned)
2 cups kale, cleaned, stems removed and chopped
2 tsp salt
1/2 tsp crushed red pepper, plus extra for garnish
1/4 cup plain Greek yogurt (I used Fage 2 percent)
2 Tbsp unsalted butter
Juice and zest from 1 lemon
Parmesan cheese for garnish

In a large Dutch oven, add the dried linguine, water, chicken broth, shallot, garlic, artichoke quarters, kale, salt and crushed red pepper. Cook uncovered over high heat. When the water starts to boil, use a pair of tongs and begin stirring frequently to help the pasta cook evenly. After 7-10 minutes, or when your pasta is al dente, turn off the heat and stir in the Greek yogurt, butter and lemon juice/zest. Cover your pasta and allow it to sit for 3-5 minutes to soak up any excess liquid. 

For serving, place pasta on plates or in bowls and top with Parmesan cheese and crushed red pepper. 

Tell me: Have you tried making one-pot pasta? If so, what did you think of the cooking method? Any one-pot recipes I should try next?

- ST

Wednesday, August 24, 2016

Getting Ready for Fall Racing + This Week's Training

Hey friends! So I totes meant to do a training update post last week but somehow the days got away from me. But to sum it up, things are going well right now, and I'm looking forward to my half marathon in two weeks. It won't be a super fast time but it will be a nice tune up for my goal race in November.

Over the weekend, MKE had its first taste of fall with evening temps dropping into the upper 50s. And with the fall-like weather, I started thinking how much I love fall running and racing. I even got a tad overexcited and started adding too many races to my schedule for the upcoming weeks. As much as I would love racing every weekend, it's just not practical! 

But speaking of races, I may do one this weekend. I've been waffling back and forth on it. It's a 5k and while that's only 3.1 miles, if you race this distance, you know it's a hellish 3.1 miles. I know I could sit back on the pace a bit and take it easy, but I find it next to impossible to do when racing 5ks. If I'm at the start line, I want to be all in - especially now that I'm feeling fitter again!

In anticipation of a race on Saturday, here's this week's training plan:

Monday: 6 glue miles w/strides + Y-Blitz + Core Work
Tuesday: 8 mile workout, inc. 1/2 mile intervals w/faster paces & decreasing rest
Wednesday: 7 recovery miles + Y-Fuse + Y-Core
Thursday: 7 glue miles w/strides + Y-Blitz + Core Work
Friday: 10 mile run + Core Work
Saturday: Run/Walk for Wishes OR 6 glue miles
Sunday: Rest Day

Total: 44 miles

After a few more than a few diet splurges last week (too many cocktails, McDonald's fries, Mexican food (the greasy variety), etc.) I have a bunch of healthy meals and snacks planned these next several days. I'm most excited about all the garden-fresh produce in my fridge. Green peppers, green beans, kale, Swiss chard, tons of basil, etc. Here's a sample day of eating, including the garden treats!

Breakfast: 2 Eggs Scrambled + 1 Slice Toast w/Peanut Butter Bliss
Snack: Greek Yogurt + Raw Veggies
Lunch: Tuna, Chickpea & Sweet Potato Salad + Banana
Snack: Picky Bar
Dinner: Spinach Tortellini w/Marinara Sauce + Steamed Kale & Swiss Chard + Blackberries

And because life is more than training and racing, here are a few non-running things that made these past few weeks great!

Cheering on Team USA - I suppose technically this is running related given all the Olympic track events that I watched. But beyond track I also watched plenty of swimming, gymnastics and beach volleyball. I was thrilled to see so many inspiring performances and that the USA won so many medals!

New Books - My nightstand is overflowing with new books. Currently on my shelf: Run Fast. Eat Slow;, Eligible and The Singles Game. I'm about four chapters into The Singles Game and so far I love it! I used to play tennis about as much as I run now - I even have a silver medal from Badger State Games from back in the day ;) - so I'm really enjoying this lighthearted read. It tempts me to pick up the sport again. 

Pedal Tavern Tour - One of the things I love best about my workplace is all the fun stuff we do as a group throughout the year. Last week it was a Pedal Tavern Tour to celebrate the company's 21st birthday. We pedaled around town and stopped at several bars, my favorite being the Sangria Bar, a newer place in the Walker's Point neighborhood. It was a perfect summer afternoon outing!

Bold Lips - I usually prefer a natural lip but Make Up For Ever recently sent me a few lipsticks to try so it's been fun wearing a new look. I wore a red lip for brunch over the weekend and can't wait to try out the other colors. 

 My questions for you:
  • Did you watch the Olympics? Which event(s) is/are your favorite to watch?
  • Have you signed up for any fall races yet? If so, what are you racing?
  • What's something exciting or fun that's happened in your life recently?

Happy Hump Day!

- ST

Tuesday, August 9, 2016

High Altitude Meatballs & Marinara Sauce

If you're a runner and a foodie, you might be interested to learn that top American marathoner Shalane Flanagan's cookbook, Run Fast. Eat Slow., is finally available for purchase! My copy is yet to arrive (Amazon pre-order!) but I've been eagerly checking out the recipes that have been published online and in magazines these past few weeks to promote the new book. 

One of my all time favorite foods is spaghetti so I decided to try Shalane's High Altitude Meatballs & Marinara Sauce recipe over the weekend. The result did not disappoint - it was a mega flavorful meal that was also super simple to prepare. Just the thing to make for a night before a long run or race meal!

High Altitude Meatballs & Marinara Sauce
Serves 4-6
Recipe from Run Fast, Eat Slow

For the Meatballs
1 egg, beaten
1/4 cup Parmesan cheese, freshly grated
1 cup finely minced kale (I substituted spinach)
1/4 almond meal or breadcrumbs (I used breadcrumbs)
3 cloves garlic, minced
1 tsp dried oregano
1/2 tsp fennel seeds
1/2 teaspoon fine sea salt
1/4 tsp crushed red pepper
1 lb bison or ground beef (I used ground beef)
1 Tbsp olive oil

Combine egg, Parmesan cheese, kale/spinach, almond meal/breadcrumbs, garlic, oregano, fennel seeds, salt and crushed red pepper in a large mixing bowl. Add the bison/ground beef and use your hands to combine, being careful not to overwork the meat. From the mixture, create 12-16 meatballs.

Heat olive oil in a large Dutch oven over medium heat. Carefully add the meatballs in a single layer, being careful not to overcrowd the pan (you may need to cook the meatballs in two batches). Cook and turn the meatballs until they are browned on all sides. Remove from the pan and set aside on a plate.

For the Marinara Sauce
2 cloves garlic, minced
28oz can crushed tomatoes
1 Tbsp sugar
1 tsp dried basil
1/2 tsp fine sea salt
1/4-1/2 tsp ground black pepper

In the same pot that you cooked the meatballs, add the garlic and cook over medium heat. Stir continuously to make sure the garlic does not brown. Add the tomatoes, sugar, basil, salt and pepper and bring to a simmer. Add the meatballs to the sauce and allow to simmer uncovered for 15 minutes (I simmered the sauce for about 30 minutes), until the sauce thickens. 

For Serving
12oz dried spaghetti, cooked al dente
Parmesan cheese, freshly grated
Fresh basil

To serve your pasta, add 2-3oz cooked spaghetti to a plate or bowl. Top with 2-3 meatballs and a ladle of sauce. Sprinkle with Parmesan cheese and freshly torn basil. 

Tell me: What do you eat the night before a long run or race?

- ST

Tuesday, August 2, 2016

My Fall Goal Race + Training & Everything Else!

Has anyone else noticed that the fitter you are, the more motivated you are to train hard? But during times when you're feeling less fit, training is ... meh? At least, that's how it is for me. And it seemed for the longest time as I was recovering from my back injury and then working through plantar fasciitis, there was a whole lot of meh.

But lately, I've been feeling extra energized about training and working out, and I think it's because I'm finally feeling fit again. It's like I have an extra gear during workouts that I was lacking for awhile and my recovery between runs/workouts is faster than ever. All good signs as I start really working toward my fall goal race, the Milwaukee Running Festival Half Marathon.

I'm in a bit of disbelief that I'm training for a half marathon since at the start of the year I thought I would work toward a fast 5k and 10k this year. But plans change - it turns out my body had other ideas and right now my strength is running strength, not speed. I recently did a quarters workout and the fastest I could muster up for the last interval was 5:56 pace. So that was a tad depressing but I know I'm on track for a great longer distance race given other recent runs/workouts.

Here's this week's plan from Coach Matt, the first week of the fall half marathon training!

Monday: 7 glue miles w/strides + Y-Blitz + Core Work
Tuesday: 7 mile workout, inc. 3x3 hills + Y-Blitz
Wednesday: 4 recovery miles + Y-Fuse + Y-Core
Thursday: 6 glue miles w/strides + Y-Blitz + Core Work
Friday: 13 mile run
Saturday: 5 glue miles + Core Work
Sunday: Y Beach Camp

Total = 42 miles + 5 non-running workouts + 4 core sessions

I had to switch a few things around - mainly the way the weekend is arranged. I swapped Friday and Saturday because I really have to get to Y Beach Camp on Sunday. At the beginning of the summer I bought a set of six classes but have failed to make a single one. So this weekend I'm determined to get there for what will surely be an incredibly tough hour!

To fuel this week's training, here's a sample meal plan for a day. You'll notice it includes chili, typically more of a cool/cold weather food. But I love it any time of the year and while this week's chili is more traditional, I sometimes modify my recipe to include more summer vegetables, i.e. zucchini, summer squash, corn, etc.

Breakfast: Summer Cooler Smoothie*
Snack: Greek Yogurt + Raw Veggies
Lunch: Power Salad + Banana
Snack: Popcorn
Dinner: Chipotle Beef Chili** + Spinach/Snap Pea Salad + Blueberries

*Summer Cooler Smoothie =  Pineapple, Tart Cherry Juice, Almond Milk, Vanilla Protein Powder, Ice
**Chipotle Beef Chili =  Lean Ground Beef, Black Beans, Sweet Potatoes, Corn, Onion, Garlic, Chipotle Pepper, Chili Powder

To wrap up today's post, here are a few things that made this past week marvelous!

Planking - When I first injured my back in January, I could barely hold a plank for 30 seconds before pain would force me to collapse. After several PT sessions and some very effective dry needling, I was finally able to start working on core strength again in April. Since then I've been challenging myself to increase the amount of time I can hold a plank. My recent best is 4:15. I'd love to get that to an even 5 min by the end of this month! 

National Cheesecake Day - I went to the Cheesecake Factory for lunch on Saturday and saw a sign about National Cheesecake Day when I arrived. Of course this meant I was having cheesecake for lunch. I had a slice of Caramel Apple Struesel Cheesecake, which is mega sweet. So sweet I couldn't even finish my slice! 

Fun With Friends - I had the most fun on a recent night out with a few really great friends. We had a blast getting dinner (we somehow went through three orders of guac before even looking at the dinner menu!) and then going out dancing after. There were several times I laughed so hard I cried and had to check for mascara smudges ;) These are the kind of friends that I know I'll be laughing with for years to come!

New Running Shoes - I've been on a bit of a running shoe kick lately. I recently bought a pair of Saucony Run Pops, which I absolutely love. And since the newest Saucony Kinvara model didn't seem like the best fit for my foot, I stocked up on two pairs of the previous model. But my most favorite of the new shoes is a pair is the New Balance Fresh Foam Zante v2. I love the color and feel of these lightweight shoes. I know they're going to be perfect for days when I need to feel speedy as well as days when I just want to look speedy ;)

My questions for you:
  • What are your fall running goals? Have you already picked out a goal race?
  • Chili during the summer - yay or nay?
  • What is something that made your week marvelous?

I have a feeling this week is going to be nothing short of excellent :)

- ST