Turkey Trot 5K

Posted in Race Recaps by Annie T

Happy Thanksgiving! Matt and I kicked off our holiday weekend at 8:45am with the Seven Summits 5K Turkey Trot in Chesterbrook, PA. Well actually we didn’t end up kicking anything off at 8:45 because the race started extremely late… What I really should say is that we stood around with 595 other runners for 30 minutes in the windy 29°F weather before kicking our weekend off at 9:15! 🙂 The cold wait obviously didn’t slow Matt down… he was one of the top 100 finishers and his 23:53 finishing time was a 28 second personal best!

My race wasn’t too shabby, either. I finished in 25:23 which was good enough for 56th female (out of 317). Overall, I’m happy with that because of the wind and frigid temps, but I have to admit that my goal going into the race was to run sub-25 so I’m a tiny bit sad that I didn’t do that. Not too sad though, because I still came within a mere 7 seconds of my personal best! Plus, now I feel that much more determined to run even faster in our next 5K on December 15th!!

Here are my RunKeeper stats for the race. Probably my most even-paced race so far… I was attempting to go out nice and steady and maintain an 8:00-ish pace for the entire race (which would have given me my desired sub-25 time) but I couldn’t quite keep that pace up. In my next race I think I’ll go back to the strategy of going out more aggressively in the first mile and finishing with whatever I have left.

As I mentioned before there were several hundred people in the race so after we finished we didn’t stick around. Instead we hopped in the car, cranked up the heat, and went out for bagels and coffee. Oh, but we were well disciplined and did run a little cool down in the bagel shop’s parking lot before going in to eat. I’m sure the people in the shop thought we were nuts! Here I am on the drive home with my coffee. I was very happy to be done running and ready to start the Thanksgiving festivities!

Happy Thanksgiving, everyone!!

Miles since last post: 27.2
Days since last post: 7
Average Daily Miles since July 18th: 4.79
TOTAL MILES: 641.2

Related Posts:
• Let’s Go Streaking! (11/21/13)
• Trinity Presbyterian 5K (11/2/13)
• Oy Vey 5K (10/27/13)
• Fueled Up & Fired Up 5K (10/19/13)
• Limping my Way to 400 Miles (10/3/13)
• Run-A-Muck 5K (9/22/13)
• The Challenge Begins: 100 Mile iPad Mini Challenge (7/23/13)

24Nov2013

Apple and Sausage Stuffing… Slow Cooker Style!

Posted in Recipes by Annie T

Stuffing is quite possible my favorite dish at Thanksgiving. There’s just something about the combination of sausage, apple, bread, and spices that I find absolutely irresistible! Last year I volunteered to make this classic side dish for my family’s Thanksgiving dinner but there was one problem… we had no oven space! Between the very large turkey, candied yams, green bean casserole, and cornbread there was not an inch of oven space to spare. Therefore, I decided to make my stuffing in a slow cooker and it turned out great!

Before I get to the stuffing recipe I want to share a link to another recipe from last year’s Thanksgiving feast that’s been getting a lot of Pinterest love lately… my Candied Yams. Although these sweet potatoes with brown sugar and marshmallows will take up space in your oven for about 25 minutes they are super easy to make and those soft browned marshmallows are so delicious!! Here’s the recipe.

Slow-Cooker Apple and Sausage Stuffing (recipe from A Year of Slow Cooking)

You will need…
12 cups of crusty bread, cut into 1/2 inch cubes
8-12 oz. Italian Sausage, crumbled and browned
3 tablespoons Butter, melted
2 Granny Smith Apples, peeled and chopped
2 Yellow Onions, chopped
1 1/2 cups Celery, diced
1 1/2 teaspoons Dried Sage
1 bunch Parsley, leaves finely chopped
1 teaspoon Salt plus more, to taste
1/2 teaspoon Ground Black Pepper
3/4 cup Chicken Broth, divided

Some of the stuffing ingredients (there was a lot more bread than pictured!)

Directions:
Spread the cubed bread onto a few large cookie sheets and bake in a preheated 350° oven for 20 minutes, stirring occasionally, until golden brown. If desired, do this a day in advance and store the bread cubes in an airtight container overnight.

3-4 hours before you are going to eat, stir the bread cubes, sausage, and melted butter together in a large slow cooker. My slow cooker was too small so I borrowed my mom’s and split the ingredients into two batches. Add in the apples, vegetables and seasonings and stir until well mixed. Pour in 1/2 cup of the chicken broth and stir again. Cover and cook on high for approx. 3 hours or until the bread is browned and the vegetables are tender. If the stuffing is too dry, stir in the remaining 1/4 cup chicken broth before serving. Enjoy!

Oh, and Happy Thanksgiving!! 🙂

21Nov2013

Let’s Go Streaking!!

Posted in Challenges, Race Recaps by Annie T

Join me for a Holiday streak by completing a mile a day
from Thanksgiving to New Year’s!

364 days ago I decided it was time to get off the couch and start exercising. I publicly committed to a challenge that seemed pretty manageable… all I had to do was walk, run, elliptical, or otherwise move myself one mile every day between Thanksgiving and New Year’s. This challenge really motivated me and I soon learned that it’s actually very easy to squeeze a single mile into my daily routine!

I first read about streaking on a friends blog (thanks Jocelyn!) where I learned that Holiday Streaking is an official Runner’s World challenge. The concept is simple: commit to your mile-a-day and then, once you get into a routine, you’ll be hooked and you will do anything to complete your mile and keep your streak going! The streak is also conveniently timed for the holiday season when we’re all probably drinking and eating a little more than usual so the regular exercise really pays off.

Last year I liked streaking so much that I decided to keep going for 205 consecutive days before taking a break for our honeymoon. I started back up on July 1st and I’m currently on day 144 of my new streak. My second streak acted as sort of a gateway to even more mileage when we got a treadmill in mid-July and I think I’m now officially addicted to running!

Matt and I will be kicking off our Thanksgiving festivities with the Seven Summits 5K Turkey Trot on Thursday morning. I’m really looking forward to the race AND to all of the mashed potatoes and stuffing that I will victoriously eat afterwards. Yum!

Will you streak with me from Thanksgiving to New Year’s?
Declare your intent in the comments below!

Since this is a running post I can’t end without noting my latest running tally… 600 miles is history!

Miles since last post: 90.8
Days since last post: 19
Average Daily Miles since July 18th: 4.83
TOTAL MILES: 614

12Nov2013

Rotisserie Chicken Taquitos

Posted in Recipes by Annie T

Believe it or not, one of the most popular recipes on this blog is my take on Rotisserie Chicken Burritos. I’m guessing it must be the combination of cheesy deliciousness and the ease of using precooked rotisserie chicken that makes the burritos so popular. (And did I mention the melted cheese? YUM!) With that in mind, Matt and I set out to see what other easy weeknight meal we could make with rotisserie chicken. These baked chicken and poblano chile taquitos are the satisfying result!

Taquitos are basically little burritos that are bite-sized and perfect for dipping. Just like burritos, taquitos are created by wrapping a tortilla around tasty filling, but unlike burritos the taquitos are baked in the oven (or fried) to give them a nice crispy texture. The firm outer shell of the tortilla helps each little taquito hold its shape as you dip it into your choice of salsa, sour cream or guacamole.

We made our taquitos rather plump which worked out well since they were our main dinner entree. If you wanted to serve these as an appetizer you could make them a little thinner. Also, we made up our filling as we went along and we’ll probably continue to tweak it when we make these in the future, so have fun and play around with your own combination of shredded meat, veggies, and seasonings. Just don’t forget the cheese! 🙂

Baked Rotisserie Chicken Taquitos with Poblano Chiles

You will need…
3 small Poblano Peppers
1/2 Yellow Onion, finely diced
1 clove Garlic, minced
1 large Rotisserie Chicken Breast, meat removed from bone and chopped
1 teaspoon Chile Powder
1/2 teaspoon Cumin
1/2 teaspoon Paprika
1/2 teaspoon Mexican Oregano
Salt and Pepper, to taste
Approx. 1 cup Shredded Mexican Blend Cheese
Handful Cilantro Leaves, roughly chopped
1/4 cup Peanut Oil
12-18 Small Corn Tortillas
Sour Cream and Salsa, for serving

Directions:
Place the poblano peppers on a rimmed baking sheet and broil on the top rack of an oven for 10-15 minutes, turning occasionally, until the pepper skin is blistered and starting to blackened. Remove from the oven and transfer the peppers to a glass bowl. Cover the bowl for 5-10 minutes with a dish towel to hold in the moisture. Then, carefully peel the skin off of the poblanos (it should come off pretty easily), remove the seeds and finely chop.

Saute the diced onions and garlic in a non-stick pan over medium-high heat until translucent. Add in the chopped poblanos, chicken and seasonings (chile powder through salt and pepper) and stir well. Saute until ingredients are heated through then transfer to a large bowl. Stir in the shredded cheese and cilantro to complete your taquito filling.

Heat the peanut oil in a small pan over medium heat. Use tongs to place a tortilla in the oil. The oil is hot enough when small bubbles appear around the outer edge of the tortilla. (It’s too hot if the oil is bubbling wildly and/or causing the tortilla to lift up out of the oil.) Allow the tortilla to heat in the oil for 20-30 seconds, then use the tongs to flip it over and cook for another 15 seconds. Lift the tortilla out of the oil, allow the excess oil to drip off, then transfer to a cutting board. Fill the tortilla with a small amount of the filling (approx. 2-3 tablespoons), roll it up, and place it seam-side down on a baking sheet. Repeat this process with the remaining tortillas.

Bake the taquitos in a preheatead 350°F oven for 20-30 minutes or until the tops are golden brown. Serve with sour cream and salsa.

4Nov2013

Birthday Walk at Ridley Creek

Posted in Bailey, Hikes by Annie T

Last Friday was my birthday, woohoo! Because we were entered to run in the Trinity 5K at 9AM Saturday morning we kept Friday’s celebrating pretty low key. We got breakfast at Manhattan Bagel (my favorite) and worked a full day while hydrating like crazy for the race. After work we took a nice walk with Bailey at Ridley Creek State Park before eating a pasta dinner and getting a good night’s sleep. Here’s a photo of my Ridley Creek walking buddies… the perfect birthday companions! 🙂

The weather was gorgeous during our walk. Since we weren’t planning on doing any running in the park I brought my camera along to capture the beautiful autumn colors and my favorite photo subject, Bailey. Here are a few of the photos I took:

Bailey my little GSP

Rain drops on a leaf

Yellow Leaf

Bailey looking regal in her new harness

Bailey looks so happy with herself!

Orange Fall Leaves

Bailey hasn’t been to Ridley Creek State Park since I hurt my foot in late September. She was so happy to be out and about again! She was sporting her new ‘walkeez’ fleece harness and she paused for lots of photo ops. She’s such a good dog!

Hiking in the park with Matt and Bailey was the perfect way to spend my birthday. What’s your idea of the perfect birthday afternoon?

2Nov2013

Trinity Presbyterian 5K

Posted in Race Recaps by Annie T

This morning Matt and I completed three race weekends in a row with the Trinity Presbyterian 5K Run/Walk in Berwyn, PA. The course wound through Berwyn’s neighborhoods and took us right by my grandparents’ old house. I have many fond memories of their neighborhood (it’s where I learned to ride a bike!) so it was neat to run through it during the first mile of the race.

This was the most competitive race that we’ve gone to so far. The guy who won finished in 16 minutes!! Matt finished 13th overall with a 24:31 and I was 16th overall and 3rd place female with a 25:48. We both didn’t feel as fast as we did in last weeks’ Oy Vey 5K but that’s probably because today’s race ended with a looooong uphill climb. I had to walk a little up the hill but I’m still very happy with my second sub-26 minute time in 2 weeks!

Today’s weather was absolutely gorgeous. The Fall leaves were at their peak color, the cloud-streaked blue sky looked like a work of art, and the temperature was in the mid-fifties. I snapped this photo of Trinity Presbyterian Church before the race went off. Wasn’t it beautiful out?

I finally figured out how to edit my run on Runkeeper to show the correct time which is good since I’m not usually very quick about hitting “end run” on my iPhone when I cross the finish line. Here’s the official Runkeeper recap. I’m proud of that 6:59 first mile split but as expected I slowed down big time at the end… that final hill was evil!!

After three weekends in a row Matt and I now get to enjoy a few weeks off from racing. Our next 5K is Thanksgiving day and I’m already looking forward to it!

Miles since last post: 21.9
Days since last post: 6
Average Daily Miles since July 18th: 4.84
TOTAL MILES: 523.2

Related Posts:
• Oy Vey 5K (10/27/13)
• Fueled Up & Fired Up 5K (10/19/13)
• Limping my Way to 400 Miles (10/3/13)
• Run-A-Muck 5K (9/22/13)
• 300 miles and a 5K in my future (9/9/13)
• 200 miles! (8/26/13)
• 100 Miles in 21 Days! (8/7/13)
• 100 Mile iPad Mini Challenge: 49 Miles to Go! (7/29/13)
• The Challenge Begins: 100 Mile iPad Mini Challenge (7/23/13)

1Nov2013

Quick and Easy Hummus

Posted in Recipes by Annie T

Did you know that it’s incredibly easy to make your own hummus? I never realized this until we received a Vitamix blender as a wedding present. Now smooth and creamy home made hummus is just a few basic ingredients and a minute of blending away!

I like to think of this as a basic “building block” hummus recipe. After you familiarize yourself with the standard ingredients you can play around with the flavors to come up with your own variation. We haven’t tried tweaking the recipe yet but I have a feeling that next time we make a batch we’ll attempt to duplicate our favorite Trader Joe’s hummus flavors. My favorite is Cilantro Jalapeño Hummus and Matt’s go-to is TJ’s smooth and creamy Mediterranean Hummus with pine nuts. Of course, you could also try adding roasted red peppers, chipotle en adobo, pesto, sun dried tomatoes… the possibilities are endless!

Quick and Easy Hummus (from the Vitamix ‘Create’ Recipe Book)

You will need…
2 – 15 oz. cans Chickpeas – one can drained, the other with liquid
1/4 cup Sesame Seeds
1 tablespoon Olive Oil
1/4 cup Lemon Juice
1 clove Garlic
1 teaspoon Cumin (plus more for garnish)
Salt, to taste

Directions:
Place the first six ingredients in the jar of a Vitamix* blender in the order shown above. Set the Vitamix to variable 1 then increase speed to variable 10 and switch to high. Use the tamper to push the mixture down into the blades and blend for 1 minute. Stir in salt to taste and transfer to a bowl. Garnish the hummus with cumin and serve with pita chips or your choice of veggie. Enjoy!

* This recipe came from our Vitamix ‘Create’ Recipe Book, meaning that it’s designed to be made in a Vitamix. When I used our Vitamix to blend the ingredients together the hummus turned out creamy, smooth, and perfectly blended in just one minute. If you have a different type of blender the consistency might turn out a little less smooth (those sesame seeds could be hard to blend) so you may want to opt for a recipe that uses tahini (sesame seed paste) instead.