Archive for 2012

No one says that training for a race is an easy process. Running an ultra marathon is pretty much farthest you can get on the extreme side of long distance running - making the training pretty intense. I'm not going to lie, the last two weeks I have been in a rut. The combination of the heat and just feeling burnt out, my motivation was gone. Regardless, I still ran, but it wasn't enjoyable. It wasn't until Scott Jurek, an ultra marathon legend, came out to Gazelle's Dirty Herd event to run with everyone, that the desire to get back on the trails ignited. Scott is such an inspiration for anyone interested in running ultras or eating a more plant-based diet, which he is a huge advocate for. After that night, I decided to get back out to Robinettes and do most of my 3 hour run on these trails. It hurt and it wasn't easy, but it brought my focus back. 

So you know what is really sad? The fact that I had never tried collard greens before this year. But it's okay, I'm making up for lost time with these leafy edibles! I'm digging these babies so much, they are almost replacing my ultimate love for kale. Like most greens, you can enjoy them in various ways. For me, sautéing collard greens is the way to go, cutting the bitterness and bringing out their unique flavor. 

Ingredients

6 collard greens 

8 red potatoes (or enough to fill a large cookie sheet)

1/2 onion, diced

3 porchini mushrooms, chopped

1 can of black bean

1 can of hominy

fresh basil/rosemary

3 tbsp Braggs

3 garlic cloves, minced

oil

Directions

Preheat oven to 375 degrees. Dice potatoes and put on an oiled cookie sheet. 

Sprinkle fresh herbs, such as basil and rosemary on top. Cook potatoes till brown and tender. 

While potatoes are cooking - saute oil, onions, mushrooms and garlic cloves. Add collard greens. 

After a few minutes, put black beans and hominy in as well. Add a splash of Braggs for flavor and more basil and rosemary. Once potatoes are ready, toss the potatoes on a plate - adding the beans and greens! 

Have you tried collard greens before? If so, what is your favorite dish to use them in? 

I couldn't have thought of a better way to celebrate the first year of marriage to my best friend, than by hiking thru the wilderness and soaking up the sun on the beaches of North Manitou Island. This past weekend was one that will not be forgotten - making us realize how vital it is to get away and focus on the important aspects of our lives - our relationship, our health, and our earth.

Herbed Flatbread

Ingredients

5 cups Whole Wheat Pastry Flour

2 tbsp Baking Powder

1 tsp Sea Salt

3 tbsp Basil

1 tsp Rosemary

1 tsp Thyme

1 tsp Oregano

1/4 cup Olive Oil

1 1/2 - 2 1/2 cups Water

Directions

1.). Preheat oven to 425 degrees & well oil a baking sheet

2.) Sift flour & baking powder in a bowl, adding fresh herbs and salt

3.) Slowly add oil and water

4.) When all liquid is absorbed, begin mixing with hands. Knead for 2 minutes or until the 

consistency is elastic. Add more water if needed to attain this

5.) Roll out to desired thickness using a rolling pin or your hands

6.) Place on baking sheet and put in oven to bake until golden brown, about 18 minutes

You can also add some other yummy ingredients to this bread: roasted garlic, minced sun dried tomatoes, and a variety of other herbs! What would you put on your flatbread? 

Did everyone enjoy their Memorial Day Weekend? I didn't want it to end! We spent Saturday with some amazing folks, had a killer lady date, picked out more flowers for our backyard, saw the Avengers, and ran my legs to death! 

See more thru my eyes by following me on Instagram. 

There is something exhilarating about running amongst 20,000 people. The energy, restlessness, and pure passion all in downtown Grand Rapids sends me into running heaven. The Fifth Third Riverbank Run is the largest 25k road race in the country and is a phenomenal run to witness. I've done the 25k four years in a row and cherish running it every year...despite how I feel afterwards. Since I work for Gazelle Sports, one of the races sponsors, I made sure to sport my embroidered D'lite Micro Mesh tank, my racing Brooks HVAC Shorts, and my favorite Mizuno Wave Riders.