10k for Autism

After a failed attempt at this yesterday (I only made it 3.3 miles before having to charge back home. I’ll spare the details…), I managed to complete the 10k for Autism (virtual race) today. I opted for the treadmill so that I’d be closer to the bathroom, if needed ;) But all went well, and I had a pretty good run! I did mostly 2:30/:30 intervals, and was able to really kick it into high gear the last mile and a half. I finished in 1:02:50 for an overall pace of just over 10-minute miles.

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WHO wants to run for autism? Virtual 10k race. 1:02:50 NBZ2(3).

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I’ll most likely take a rest day tomorrow, and figure out what’s next from here. Stay tuned!


8 Miles – NB Vazee Pace

Well again, I didn’t make it 12 miles BUT my blistered toe was fine with just a band-aid over it. The only problem I had today was that I pooped out too early. This happens when I don’t slow down enough for my longer runs.  8 miles isn’t really a “long” run for me, but because I slacked off in November and December I almost feel like I’m starting over again.

8miles 1-17-16

I tested intervals again today. I alternated miles doing 2:00/:30 and 1:00/:30. The first few miles ended up being an overall 9:40 per mile pace, so I played around with speeds for a while and got down to a 10:20 pace, but that was still too fast and after 6 miles I was already wiped out. My half marathon “race pace” is between 9:40 – 10 minute miles, so I should have been averaging around an 11:30 minute mile pace. Ah well, the virtual half is next weekend and after that I can concentrate more on the long, slow runs.

Today I wore my (2nd pair of) New Balance Vazee Pace. I think I’ve only worn these once so far because they gave me a little bit of arch pain. Today they were great, and have currently moved into the #2 spot of my current rotation (#1 is the Newton Distance IV). I wore a thicker pair of Injini (trail) socks and, as I mentioned above, had no problems with rubbing or messing with that blood blister.

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The rest of my “wardrobe” was another Skirtsports skirt, a Fabletics sports bra (I can’t link to it because they don’t have it anymore), and a tank that I ended up peeling off about halfway through.

On today’s menu is leftover Broccoli and Brown Rice casserole (I haven’t eaten anything yet other than a Gu) and then later some pineapple overnight oats with walnuts and (non-dairy) chocolate chips.

Today’s weight: 117.2

50-Day Run Streak #writeandrun31


I hit a pretty awesome milestone today – 50 days of running in a row! And in these 50 days (started 11/23/14) I’ve ran 171 miles. That’s 3.42 miles per day on average. I’m pretty sure there were only 1 or 2 days in which I only ran 1 mile (one of those being yesterday, Lol!). Generally, I run between 3.25 – 3.5 miles per day during the week, then a shorter run on Saturday followed by a longer run on Sunday. Those longer runs are supposed to be my slow, endurance building miles, but as you can see in the above picture, I tend to actually run faster for the longer miles. Weird, huh?! Although, these results may be skewed because on the site I posted this from (smashrun.com), I “hid/blocked” all runs prior to November 23rd.

For today’s run I did reverse intervals of 4:1 for the first half, then 3:2 for the second half. So instead of run:walk, I did jog:run. I finished 10k (6.2 miles) in just over 64 minutes. I ran in my pajamas (+ sports bra) while watching Doctor Who, again :) Have I mentioned how much I love my treadmill! Lol!

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While I run, Lucy unfolds and burrows into the extra blankets that I keep on the spare bed.

 This morning’s weigh in was 116.8 and for food today:

  • Breakfast: 2 Tbsp peanut butter
  • Lunch: Black Bean Sriracha Pasta w/salsa
  • Dinner: Broccoli with garlic sauce and steamed brown rice
  • Snack: Salad (romaine, carrots, tomatoes, onions) with Tahini Lime Sauce, pretzel shells, and pumpkin seeds

‘Til next time. Xxxs and Oods

Day 8 #writeandrun31 – My new Garmin came today!

From the 305 (enormous) to the 210 (big), and now the 15 – finally they made one that fits my tiny wrist! And because it also has a step tracker, I’ll be able to get rid of my broken Fitbit too ;) Just need to wear it (the Fitbit) one more day to check the accuracy of the Garmin.

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Besides the package arriving, today was pretty uneventful. Woke up, took Lucy for a very short walk (it was 4* this morning!), went to work. Gym at lunch, stopped for gas on my way home, took Lucy for a 1/2 mile walk (the temperature rose to a nice balmy 10* ;)) and then set up the new Garmin. After I finish up here it’ll be time for shower and bed. Such an exciting life, right?!

For today’s run I did 2 x 1600s with an 800 recovery walk in between. 1st mile was 10:00 and 2nd was 9:20. Because my feet have been feeling “weird” the last few days, I decided to switch back to my PureFlow 2s.  These are my 4th pair, and have well over 400 miles on them, but I haven’t been able to find any new ones in my size anywhere online. My mission for this weekend is to hunt them down at one of the running stores around here, because my feet felt great the entire time!

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I think tomorrow I’ll do a slow run of hills.

I hear people complain about treadmills all the time, but I LOVE the treadmill. It makes speed-work, intervals, hills, and even long runs easier for me. Sure, I like running outside too, but I go so much slower and have to often take walk breaks when I hit the road. Which I realize is the exact opposite of most people’s situation comparing road running to the treadmill. I suppose I’m just weird that way, Lol!

Today’s weigh-in was 115.2, and food for the day was: Dark chocolate peanut butter with walnuts and peanut butter chips on a whole-wheat sandwich thin for breakfast. Lunch was half of a pint of veggie chow mein with plain fried rice and crunchy noodles, and dinner was the other half of lunch.

Meatless Monday – Pueblo Pie (Day 4 #writeandrun31)

That Pueblo Pie I made last night… it was DELICIOUS! I thought about waiting until tomorrow to post this, but since I tend to blog later in the evening Meatless Monday will be almost over. So here you go…

Pueblo Pie (Tex-Mex Lasagna) -adapted from a Dr. McDougall recipe

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  • 1.5 cup veggie broth (divided into two 3/4 cups)
  • 1 large or 2 medium onions, chopped
  • 1 heaping Tbsp minced garlic
  • 28oz can crushed tomatoes
  • 1 Tbsp cumin
  • 1 Tbsp chili powder (I used Hot Mexican)
  • 12oz veggie crumbles (I used SmartGround Mexican style)


  • 15oz can chickpeas, drained and rinsed
  • 1 cup chopped roasted red peppers
  • 3 Tbsp Tahini (sesame seed butter)
  • 1/4 cup lime juice


  • 12 corn tortillas, halved
  • 15oz can (fat free) refried beans
  • 1 cup corn
  • 1 and 1/4 cup chopped scallions (green onions). Reserve the 1/4 cup for topping after it’s finished.


  1. Preheat oven to 350
  2. Spray a 9×13 baking dish with non-stick cooking spray. Set aside.
  3. Bring 3/4 cup veggie to a boil (use a large non-stick skillet) then add the onions and garlic. Saute until soft – about 5 minutes
  4. Add the crushed tomatoes, other 3/4 cup veggie broth, cumin, and chili powder. Stir to combine.
  5. Reduce heat to medium, then add the veggie crumbles. Again, stir to combine. Then reduce the heat to low and let simmer until you finish making the “cheese.”
  6. Make the “cheese” (which is basically just roasted red pepper hummus :)) by putting all the above “cheese” ingredients in a food processor/blender and blend until creamy.  Next, we start the layering:
  7. Spread about 3/4 cup of the sauce into the bottom of the 9×13 baking dish.
  8. Layer 4 of the corn tortillas over the sauce (remember to half them – you’ll be using 8 pieces on this layer)
  9. Spread 1/3 of the “cheese” over the tortilla layer.
  10. Spread 1/2 the can of refried beans over the “cheese.”
  11. Then sprinkle 1/2 cup of the corn and 1/2 cup scallions.
  12. Top this with enough sauce to fully cover it all (about 1 cup IIRC)
  13. Another layer of tortillas (4 tortillas – 8 halves)
  14. Another layer (1/2 of what’s remaining) of “cheese”
  15. The other half of the refried beans
  16. The other half of the corn and scallions.
  17. Enough sauce to fully cover.
  18. The rest of the tortillas.
  19. The rest of the “cheese”
  20. The rest of the sauce.
  21. Bake at 350 for about 30 minutes.

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Top with remaining 1/4 cup scallions before serving.

Makes 12 servings with the following nutritional info: Per serving 235 calories, 5g fat, 39g carbs (8.5g fiber, 3g sugar) and 11.5g protein

This was quite a bit of work but totally worth it!

Oh, and today’s run was a slow(ish) 10k on the treadmill while watching Doctor Who. Since the current episode wasn’t over when I was done running, I ended up doing another mile as a cool-down walk.

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Checking In!

Oh I almost forgot I have a blog here, sorry ;)

Of course I’m still running! I’m currently on Day 19 of the Runner’s World Run Streak (#rwrunstreak). It started on Thanksgiving and goes through New Years Day. I’m also redoing the 10k trainer (by Zen Labs) to work on speed, and it’s been helping!

Running week of 12-7-14

I got some new running shoes – Newton Fate. So far I really like them! The lugs aren’t as pronounced as on my previous pair of Newtons (Distance U), which makes them much better for doing intervals. I wanted to get a couple more pairs of my beloved Pure Flow 2s, but I can’t find them in my size anywhere :(

I also got the new Polar M400 GPS watch. It’s got a built in activity tracker and beeps to remind me to get up and move. I haven’t used the GPS on it yet since I’ve been doing all my running on the treadmill. And unfortunately, the M400 is not foot-pod capable yet, although that is supposed to be updated shortly. So I’m still using my Garmin as well. I’m thinking that I kinda jumped the gun on ordering it, but (hopefully) once I can use the foot pod with it, it will become my all-in-one fitness gadget!

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Oh, and it looks like marathon training will begin again in February! I’m hoping that having my virtual running buddy, Tammy, training along with me, will get me over that hump where I chicken out and give up! And the marathons we have picked are on the same weekend in June!  I’ve already got a rough draft of our training plan, which is a conglomeration of 3 different plans (Galloway, NMA, & RW Smart Coach), with some of my own tweaking added in. I’ll share it once I have it finalized.


Meatless Monday – Fiesta Corn (and a C25k update!)

Hope everyone had a nice weekend. I took it easy on Saturday-  caught up on my DVR’d shows from the week, and then spent a few hours in the kitchen, making a couple of my regular recipes (Black Bean and Sriracha Pasta, and BBQ Black Bean and Quinoa burgers), and testing out a couple new ones. One was just “meh,” but the other, a side dish I’m calling Fiesta Corn, came out really good!

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Fiesta Corn

  • 4 cups corn (I used a combination of sweet white and sweet yellow, frozen but thawed)
  • 1 Tbsp Earth Balance buttery spread, divided
  • 1 cup chopped onion
  • 1 jalapeno, diced
  • 1 tbsp minced garlic
  • 1 cup roasted red pepper, chopped
  • 4 oz diced green chilies
  • 1/4 cup reduced-fat Vegenaise
  • 1 tsp Mrs. Dash extra spicy seasoning blend
  • 1/2 tsp cayenne pepper


  1. Preheat oven to 350
  2. Melt 1/2 the Tbsp of Earth Balance in a large skillet then saute the corn until it starts to brown. Then pour the corn into a large mixing bowl.
  3. Melt the other 1/2 Tbsp of Earth Balance and saute the onion, garlic, and jalapeno until it all starts to brown. Then add it to the bowl of corn.
  4. Add the roasted red peppers, green chilies, Vegenaise, and spices. Stir to combine.
  5. Pour into PAM-sprayed (or parchment lined) baking dish and bake for about 20 minutes.
  6. Serve!

I portioned this into 4 servings with the following nutritional info:

Fiesta Corn Recipe   SparkRecipes

My running is also going really well! This last week was Week 5 of C25k:

  • Day 1 (Wednesday 11/12/14): 3.25 miles in 31:08
  • Day 2 (Thursday 11/13/14): 3.33 miles in 31:00
  • Day 3 (Friday 11/14/14): 3.37 miles in 30:00

And for my long run yesterday I did all 3 days of week 5 consecutively, and then added a couple minutes at the end to hit 10 miles (1:36:49). All running this week was done via treadmill, in Brooks PureFlow 2.

I’m happy to report that I’m back down to 117.8 as of this morning! I have been adamant about tracking everything that goes into my mouth for about 2 weeks now, and it’s definitely been helping! I was going back and forth between My Fitness Pal and SparkPeople, but have once again decided that SparkPeople works best for me, especially since all my “regular” foods are already saved there.

And that’s about it from this end. Have a great week everyone!


C25k (redo): Week 1 Complete

So after my half marathon last Sunday I decided I was going to revisit the Couch to 5k program to work on speeding up a little bit. I think week 1 was a success!

  • W1D1: 3 miles in 32:08
  • W1D2: 3.13 miles in 32:32
  • W1D3: 3.28 miles in 33:02

The first time I did C25k (granted I was a BRAND new runner) I don’t think I made it past 2 miles until about the 4th week! This is giving me the boost I think I needed, and I’m feeling pretty dog-gone great right now! I’m still planning on doing a longish run on Sundays to keep my mileage/endurance up, so now I’m wondering if I should just straight run, or make it like a W1D4 and go for an hour (or more) continuing the week’s intervals? Hmm… Stay tuned :)



Meatless Monday: Laura’s Awesome Sauce! And Week 7 HM Training Recap

My awesome sauce is sort of adapted from the Tahini Lime Dressing that I’ve shared before (which was originally adapted from a recipe from Peas and Thank You). I tweaked it a bit and added some Tex-Mex flair to create this delicious, tangy, put-it-on-everything sauce :)

Laura’s Awesome Sauce

  • 1/2 cup Tahini
  • 1/4 cup lime juice
  • 2 Tbsp nutritional yeast
  • 1 Tbsp minced garlic
  • 2 Tbsp (low sodium) soy sauce
  • 1 Tbsp taco seasoning (see below)
  • 1/4 cup water
  • 1/2 tsp agave
  • smoked paprika and sesame seeds to garnish (optional)


Awesome Sauce

Awesome Sauce

Combine all ingredients til smooth. That’s it! I didn’t do the nutritional info on this because I just use a drizzle here, a tablespoon or so there, etc. The same goes for my Spicy Taco Seasoning:

  • 1 Tbsp Hot Mexican Chili Powder
  • 1 Tbsp Ancho Chili Powder
  • 1 tsp Cayenne pepper
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp garlic powder
  • 1/2 tsp oregano
  • 1 tsp Hungarian paprika

Again, just combine all ingredients and then store in an air-tight container. An empty spice container works perfectly and then you already have the holes at the top to sprinkle (pour) it out :)



And here’s how week 7 of half marathon training went:

  • Monday (7/21/14): 3.55 miles easy/recovery run + 1.5 w/Lucy
  • Tuesday (7/22/14): Rest + 1 w/Lucy
  • Wednesday (7/23/14): Speed-work- 3.5 miles doing 6 x 400 repeats (with 400 recoveries) + 1 w/Lucy
  • Thursday (7/24/14): 2.5 w/Lucy
  • Friday (7/25/14): 30 minutes easy (2.8 miles) + 2.6 w/Lucy
  • Saturday (7/26/14): Rest + 3.75 w/Lucy
  • Sunday (7/27/14): 7 mile LSR + 2 w/Lucy

Starting weight 115.8 and ending weight 116.2. I’ve been eating well and it definitely shows!

Oh and by the way, a huge WOOHOO!!!! to my virtual training buddy Tammy, who did the Bix 7-mile race on Saturday! So soooooo proud of you Tammy! You rock!

And on another note, it looks like I’m breaking up with my Skechers (other than quick, short runs). Last week I ran exclusively in Brooks (rotating between the PureFlow 2s and the ST Racers) and had no foot issues at all. Then I thought I’d try the Skechers GRR 3s for my long run since a) it wasn’t really a “long” run at only 7 miles, and b) the GRR 3s have more cushioning than the GR 2s (and both of the Brooks), and I thought more cushioning = good. Right? Nope! It really sucks though because they are so comfortable on my feet. Ah well. I might throw Ghosts back in the rotation for my longer runs as I do need just a bit more cushioning for the longer miles.



Why yes, I am slightly obsessed with running shoes!!!


What’s your favorite running shoe? And why?


Week 5 Half Marathon Training Recap

Better late than never, right?!

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I only ended up running 3 days, but still managed to get in over 30 miles for the week! I did my speed-work on Wednesday (treadmill): 8 x 400 repeats (love this workout!) for 30 minutes (just over 3 miles), hill-work on Friday (treadmill): 3.5 miles of level 1 hills in 35 minutes, and my long run on Sunday (outside): 8.2 miles (doing 1:1 intervals) in 96 minutes. Oh my Goodness, it was BRUTAL out there- 94 degrees and 100% humidity. I kept waiting (and hoping for) the thunderstorm, but it never came until after I was back home :(


Tonight I’ll be trying out a new recipe from One-Dish Vegan by Robin Robertson. It’s Cumin-Spiced Quinoa Salad with Jalapeno Pesto. I can’t share the recipe, but I will report back with the outcome!