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Cooking a Healthy Recovery Run Feast

Cooking a Healthy Recovery Run Feast

I know I’ve mentioned the weather too much, but I just can’t believe we’ve been having temperatures in the 70s in late August in Atlanta! It has encouraged me to take anything I can outside. So on Saturday evening, I brought my hammock to Piedmont Park and (after biking around the whole park) I found the perfect spot to hang between two trees. It was shaded and there was a slight breeze. I read my Kindle for a good two hours, pausing only to look up and see people walking by and pointing at me. Evidently, they’ve never seen a hammock before at Piedmont? Who knows, maybe I’ll start a trend!

On Sunday, my favorite run store/group Highland Runners, organized a trail run at Unicoi State Park, just North of Helen, GA.

Sometimes you just gotta stick your head out the window!

Sometimes you just gotta stick your head out the window!

Merrell sponsored the run, offering demos of their Barefoot Trail Run Ascend Glove- it felt great on the trails. Definitely more lightweight and less cushioning than my Brooks Cadence, which I am currently running. The Merrell’s had a zero drop. These shoes were made for trails, so on the last section of the run where we were on the road, it didn’t feel supportive enough for me. It is hard to tell if my feet, ankles and calves are sore from the shoes or the 7 mile trail run… we had varying up and down terrain and had to dodge roots, jump over trees and cross creeks.

Anna Ruby Falls … pre run

Trail runners… a crazy bunch

After the run, they raffled off a pair of shoes… guess who won? ME! Good thing I demoed the shoes, however like most girls I am all about color of shoes (I really should know better that functionality is more important though!) I chose the Barefoot Run Bare Access Arch 2 which offers a minimal amount of cushioning. The inside of the shoe is a lot less padded than other types of shoes I’ve worn, which makes them a little loose for my narrow feet. I am planning on wearing them for strength training and day-to-day until I feel comfortable hitting the road with them.

Demo shoes- Merrell Ascend Glove

Demo shoes- Merrell Trail Run Ascend Glove

On Tuesday, I volunteered to cook for Highland Runner’s “End of the Month Feast.” I wanted to serve something to the run group that would provide a healthy balanced source of protein, carbs and whole foods. I made a Teriyaki Ginger marinated chicken with steamed vegetables and rice. Below is the recipe for the Teriyaki Ginger Marinade, inspired by Vitamix.

runners digging into my “catered” meal

TERIYAKI GINGER MARINADE

INGREDIENTS

3/4 cup low-sodium soy sauce (1 bottle, 180ml)
1/4 cup rice vinegar
2 tablespoons sesame oil
1 medium orange, peeled
1 lime, peeled
2 tablespoons honey
1 garlic clove, minced
2 teaspoons chopped fresh ginger
1/3 cup brown sugar

Place all ingredients in a high speed blender (Vitamix) or food processor and run on high until sugar is dissolved.

I marinated the chicken for 2 hours before baking in a 375 degree oven.
It depends on how you prep your chicken for the length of time- if you leave the chicken breasts whole, bake time is 30-40 minutes, while chunks of chicken will be 20 minutes.
This would be a great marinade to grill with, the longer the chicken marinates, the more intense the flavor.

Sweet Potatoes… Again.

I smell like oranges, cinnamon, clorox, sugar and sweat. 

That sorta sums up my day. This was the first day in who knows how long (okay, two Saturdays ago) that I actually had nothing to do all day! So naturally I woke up at 8:15.

Today was a difficult day for decisions. Even though I had this outline of what I wanted to do: make gifts for friends, bake for friends, clean the house, pack, and go to my Tuesday night run group it took me forever to actually start.

I spent the entire morning at a few different stores, (notably Tuesday Morning) where I just couldn’t decide what I wanted to buy or why I was even there. At noon I finally got home to begin baking.

I don’t want to overwhelm you with recipes so I’ll stick with one for today… but here’s what I ended up baking today:

Peppermint Puppy Chow

Sweet Potato Pecan Butter

Orange Cranberry Coffee Loaves

More Sweet Potatoes just because

Hazelnut Fudge

Sweet Potato Pie (recipe below)

Air Fresheners and Face Scrub (okay not really baking)

Is it obvious that I actually am ADDICTED to sweet potatoes? 

Surprisingly I got everything done! All the baking, the deep clean that the kitchen needed, my gifts are done AND I got to go to my group run.

Highland Runners is an awesome group. We did a nice 5 mile loop, everyone stayed together and there was pizza and beer after! Why wouldn’t you want to train in a group? I see some really good friendships coming out of this! I am really gonna miss the group runs for the next few weeks while I’m home. I worry I may not even train…

I had to leave the socialization early to finish my sweet potato pie. I made a pecan crust because I just hate how soggy refrigerated crusts get. This pie is going to be the highlight of my friend’s ornament exchange party tomorrow night… or at least I hope so!  I’ll take a nice picture of the slice tomorrow for you!

sweet potato pie

SWEET POTATO PIE with PECAN CRUST 

Ingredients

CRUST

3 cups raw pecans
6 tbsp. light brown sugar
1 tsp. cinnamon
½ tsp. kosher salt
6 tbsp. butter, cubed

1. Preheat oven to 350° with rack in the middle position. Pulse pecans, brown sugar, cinnamon, and salt in food processor until coarsely chopped. Add butter and pulse until mixture is finely ground and holds together like damp sand. Press most of the pecan mixture into deep dish 9″ pie plate, reserving 1/4 cup remaining crumb mixture for topping. Bake 8-10 minutes until lightly colored and fragrant. Set aside until ready to fill.

PIE

  • 2 cups sweet potato, roasted, scooped and mashed
  • 2 eggs, lightly beaten
  • 1/2 cup brown sugar
  • 1/4 maple syrup (or golden syrup)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1 tablespoon orange zest (optional)
  • crumbled pecans (to top)
  1. Mix the sweet potatoes, eggs, sugars, vanilla, cinnamon, ginger, nutmeg and bourbon in a large bowl and pour it into the pie crust.
  2. Place the pecans on top of the sweet potato filling.
  3. Bake in a preheated 375F oven until the pastry id golden brown and the pecan layer is set, about 40-60 minutes.
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