My awesome running group from Fleet Feet has decided to train this winter for the spring events. We've signed up for the Cherry Blossom (as a team) and were lucky enough to be picked in the lottery. So, our trusted group leader and I assembled a draft schedule and we start it this weekend. Saturday morning we will meet at my house for a 3.2 mile loop in Catonsville, followed by some coffee and girl-talk in old Ellicott City. Hopefully the roads will be clear by then so that there won't be any slipping on the ice.
I also hope to run the Frederick Half Marathon again this spring. I think most of the girls are interested also, although we haven't registered yet.
If you haven't noticed, I am not planning a spring FULL marathon.
It'll be nice to train with a group this winter. Girl power!
Thursday, December 31, 2009
Tuesday, December 22, 2009
Finally, 4 miles on the treadmill: 45:00
After a seemingly endless break, I got back on the treadmill today. My kidneys have been feeling better and my energy levels are back up. I ran a 3 & 1 interval at 6mph/3.5mph (0% incline). It was a little challenging, as I expected, but not terribly so. I knew I'd have a little ramping up to do, but actually felt better than expected. I'll be easing back into it over the next few weeks.
My waistline will definitely benefit from the return to running! (I say this as I eat my plain roasted turkey, plain steamed green beans, and 1/4 cup of Kashi pilaf - whoopie!) I definitely need to get rid of the extra 5lbs I've put on. Because I'm just feeling plain icky about myself, I am scheduling 4 or 5 weekly sessions with Jill starting on the 3rd. I'm really looking forward to getting my tone & definition back (and losing the muffin top!)
My waistline will definitely benefit from the return to running! (I say this as I eat my plain roasted turkey, plain steamed green beans, and 1/4 cup of Kashi pilaf - whoopie!) I definitely need to get rid of the extra 5lbs I've put on. Because I'm just feeling plain icky about myself, I am scheduling 4 or 5 weekly sessions with Jill starting on the 3rd. I'm really looking forward to getting my tone & definition back (and losing the muffin top!)
Saturday, December 19, 2009
Recipe: Streuseled & Spiced Sweet Potato Casserole
I have been on a cooking and baking spree lately. I need to assemble a portfolio of go-to recipes for parties. We tend to make Paula Deen's corn casserole quite a bit, but I wanted to bring something new to the holiday meal this year. I'm testing out a combo of 2 recipes I found online: one by Cooking Light and one by Food Network Kitchens. Honestly I was inspired by a very tasty but surely way less healthy version of these provided by the cafeteria at work. Below is my first attempt at a combined recipe. Enjoy!
About 2.5lbs sweet potatoes
1/4 cup half & half
1/4 cup maple syrup (I used the real/natural stuff)
1 egg, slightly beaten
1 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Pinch of ground nutmeg
Few turns of freshly ground black pepper
Streusel:
1/4 cup AP flour
1/4 cup packed brown sugar
2 Tablespoons chilled butter, cut into small pieces
1/4 cup chopped pecans (chop by hand - processor grinds too small)
Preheat oven to 375. Put the sweet potatoes on a baking sheet and pierce each one 2 or 3 times with a fork. Depending on the size of your sweet potatoes, it may take 60-90 minutes until they are tender (squishy). Set aside to cool. Remove skins and mash the potatoes. I made mine ahead of time so I mashed and refrigerated the plain potatoes.
Combine the half & half, maple syrup, egg, salt, cinnamon, ginger, nutmeg, and pepper in a large bowl and whisk to incorporate as much air as possible. Add potato to egg mixture; beat with a mixer at medium speed until smooth. Coat an 8x8 or similar baking dish with nonstick spray or butter and spoon potato mixture into the pan.
Chop pecans by hand if whole, as a food processor will chop too finely, and set aside. Combine flour and sugar in a food processor; pulse to combine. Add chilled butter; pulse until mixture resembles coarse meal. Stir in pecans; sprinkle over potato mixture. Bake covered for 15 minutes. Uncover and bake for additional 25 to 30 minutes until the streusel is golden and potatoes are heated through. Serve immediately.
So, this is basically the CL recipe with additional spices, cut in half like the FN recipe. Despite the "guilty" ingredients (maple syrup, half & half, butter, sugar) it IS basically the CL recipe. If you notice their calorie breakdown on the CL page, it's not so bad for a holiday dish - and it got RAVE REVIEWS.
I will likely try to cut down on the sugar for my next iteration (to my taste). However, I typically eat baked sweet potato with just a dash of cinnamon & salt so any other additions seem like cheats to me! I'll comment on this post if I attempt any modifications.
Streuseled & Spiced Sweet Potato Casserole
Casserole:About 2.5lbs sweet potatoes
1/4 cup half & half
1/4 cup maple syrup (I used the real/natural stuff)
1 egg, slightly beaten
1 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Pinch of ground nutmeg
Few turns of freshly ground black pepper
Streusel:
1/4 cup AP flour
1/4 cup packed brown sugar
2 Tablespoons chilled butter, cut into small pieces
1/4 cup chopped pecans (chop by hand - processor grinds too small)
Preheat oven to 375. Put the sweet potatoes on a baking sheet and pierce each one 2 or 3 times with a fork. Depending on the size of your sweet potatoes, it may take 60-90 minutes until they are tender (squishy). Set aside to cool. Remove skins and mash the potatoes. I made mine ahead of time so I mashed and refrigerated the plain potatoes.
Combine the half & half, maple syrup, egg, salt, cinnamon, ginger, nutmeg, and pepper in a large bowl and whisk to incorporate as much air as possible. Add potato to egg mixture; beat with a mixer at medium speed until smooth. Coat an 8x8 or similar baking dish with nonstick spray or butter and spoon potato mixture into the pan.
Chop pecans by hand if whole, as a food processor will chop too finely, and set aside. Combine flour and sugar in a food processor; pulse to combine. Add chilled butter; pulse until mixture resembles coarse meal. Stir in pecans; sprinkle over potato mixture. Bake covered for 15 minutes. Uncover and bake for additional 25 to 30 minutes until the streusel is golden and potatoes are heated through. Serve immediately.
So, this is basically the CL recipe with additional spices, cut in half like the FN recipe. Despite the "guilty" ingredients (maple syrup, half & half, butter, sugar) it IS basically the CL recipe. If you notice their calorie breakdown on the CL page, it's not so bad for a holiday dish - and it got RAVE REVIEWS.
I will likely try to cut down on the sugar for my next iteration (to my taste). However, I typically eat baked sweet potato with just a dash of cinnamon & salt so any other additions seem like cheats to me! I'll comment on this post if I attempt any modifications.
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