Category Archives: Running

Caribbean Turkey Burgers with Mango


I was initially attracted to this recipe because I LOVE (and I mean LOVE!) Mangoes! I even dedicated an entire post to mango-cutting. But, this was honestly one of the best burgers I’ve EVER had. It definitely exceeded my expectations and I’d make these even when Mangoes are not in season. The hubby and the babe agreed that these should be a staple in our household :). Ok, I know she’s only 10 months old but, trust me, clearing her plate=agreeing.

But, before I get to the recipe, I have to share some pictures from our wonderful Memorial Day weekend spent visiting my parents. My little girl is growing up so fast, it’s crazy! Not pictured: lots of relaxing, swimming and delicious Margaritas made by my brother–recipe and margs to come! Also not pictured: REALLY humid and hot 10 mile run with one of my awesome Momma-friends who happened to be on vacation in the same city as us. So thankful for my big group of traveling running-buddies! I’ve had friends from my running group travel as far as San Francisco the same weekend I was there (not purposefully but let’s just say massive running groups have their advantages that go above and beyond great community and accountability!).

Now, here’s the cutie pie!

Ellie Grace with her Great Grandma, Mimi! So happy (and in her P.J.’s…maybe that’s why she’s happy!? They are comfy!!!).

With one set of Grandparents!

And, when she got home, she was dying to get to work :).

Alright, how bout those burgers…

Ingredients

  • 1/2 C bread crumbs (I homemade mine using a food processor)
  • 3 Tbsp green onions, chopped
  • 3 Tbsp fresh parsley, minced
  • 2 Tbsp Worcestershire sauce
  • 1 Tbsp Caribbean jerk seasoning
  • 1/2 tsp salt
  • 1 1/4 lbs lean ground turkey
  • 1 tsp olive oil
  • 4 hamburger buns or sandwich ‘thins’
  • 1 C spinach
  • 1 mango, peeled and sliced
  • 1 red bell pepper, sliced

Directions: In a large bowl, combine bread crumbs, green onions, parsley, Worcestershire sauce, jerk seasoning and salt. Crumble turkey into the bowl and mix just until combined. Shape into four patties. In a large skillet, cook patties in oil over medium heat until cooked all the way through–about 5 minutes on each side. Serve on buns with spinach, mango slices and bell pepper slices.

Source: Adapted from Allrecipes.com

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Running Update and Pesto Pizza


Yesterday, thanks to this little lady, my day started at 4am.

She was ready to get cooking! Or at least measuring ;).

By the time she went back to bed, around 6am, I was fully caffeinated and ready for a run with one of my mommy-friends before a day of hanging out with little miss fussy pants (i.e. a cute, sweet but very high maintenance teething baby).

After hardly running for 3 months, I’m SO happy to be back on the trail and to get my social life back, somewhat. What? You talk when you run!? Yep, it’s true, we runners are socialites–we just socialize at a different time of day than most people ;). I don’t think I let the news out on the blog but 3 months ago, after lots of running and racing, I found out that I had a pelvic stress fracture. Needless to say, it has taken a long time to recover so, I’m overly excited to be running again.

Enough about running though! Onto that pizza…

This pesto pizza was A-M-A-Z-I-N-G! Trey kept asking if we could make pizza (typical) and I kept putting it off because I REALLY wanted to make the dough but haven’t had the time to invest in dough-making as of late. Soon enough we will make the entire pizza from scratch but, in the meantime, this was pretty awesome and SO easy to make!

Ingredients:

–pre-baked 12 oz pizza crust (I used Artisan, whole wheat)

–1-2 Tbsp olive oil

–3-4 Tbsp homemade, fresh pesto (see recipe below)

–1 cup sliced mozzarella cheese

–2 large tomatoes, sliced

–handful of spinach leaves

–1/2 tsp crushed red pepper flakes

–1/2 tsp basil

Directions: Preheat the oven to 450 degrees F. Drizzle olive oil on pizza crust (you can use cooking spray instead but I prefer straight up olive oil). Place pizza crust on baking sheet and cook for 10 minutes. Spread pesto evenly over crust leaving 1/2 inch border. Top with mozzarella cheese, tomato slices and spinach. Sprinkle with crushed red pepper flakes and dried or fresh basil (if using fresh, use about 1/4 cup thinly sliced basil).

Source: Adapted from myrecipes.com

Pesto Recipe- Ingredients:

–2 cups fresh basil leaves, packed

–1/2 cup grated Parmesan cheese

–1/2 cup extra virgin olive oil

–1/3 cup walnuts

–3 cloves garlic, minced

–salt and pepper to taste

Directions: In a food processor, pulse walnuts and basil a few times. Add garlic and pulse. Slowly drizzle in olive oil while food processor is on. Then add the Parmesan cheese, pulse. Finally, add salt and pepper to taste, stir and serve.

Source: simplyrecipes.com

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1st Race Post Baby!


I ran the Austin 3M Half Marathon on Sunday with tons of my running friends (and 6,000 other runners). The course is pretty much ALL DOWNHILL so it’s a fun, fast race! My sweet family and many of my running buddies who weren’t racing provided excellent support along the course. I forgot how much I love racing. It was a BLAST! And, I’m still being reminded of it since I can barely walk ;).

This post is really just about the race and not at all about food. But, I will let you know that I did load up on carbs the day before and enjoyed my fair share of junk(ish) food after the race, per usual. I should probably get back to normal/healthy eating now that I’m two days out : /. But, onto the race details…

I went out unsure as to whether or not I was going to race or just run for fun. I knew I wanted to at least hit a 7:10 pace per mile and I did just that…on the first mile. I guess adrenaline got to me because after running a 6:44 pace at mile 2, I decided to just ‘go for it’ and run hard. I really owe my PR (personal record in runner-speak) to the 16 year old girl who was running about 10 feet in front of me the ENTIRE way. {I’m claiming this race as a ‘PR’ but I’ve actually never raced a half marathon so any time would be a PR! Ha!} I also have to thank my running coach, Gilbert for reminding me to relax my shoulders at mile 6! Wow, that was helpful for the rest of the race!

I’ve never considered myself competitive but I think I may have learned something new about myself on this 13.1 mile journey ;). I didn’t know my competitor, steps ahead, was two age groups below me until we crossed the finish line. I’m certain my final time would be minutes later had I known that. But, from mile 6 on, I decided I’d try to keep the purple shirt in sight. So, thank you purple shirted 16 year old. I think she is actually a gazelle (the name of my running group) with me when school’s not in session so hopefully I can thank her in person eventually!

Here’s me stopping to kiss my baby and say hello to the fam at mile 8!

And, here are my fans 🙂

 

 

 

Pumpkin Pancakes


Let me start by saying I have started running again. If you haven’t noticed, I have been making a lot of breakfast carbs.  Sooo good! I forgot how much your body craves those tasty carbs when you are logging lots of miles!

I confess, I did take major shortcuts with these but they turned out great. And, although I made enough to get me through several meals, they only got me through two—there was some definite gluttonous eating going on in our household after these were made! Like I said before, cinnamon is my favorite spice! And, who doesn’t like pumpkin!?

Nom, nom, nom!

To make this greatness, I bought organic whole grain pancake mix, added an egg, milk, vegetable oil, ½ cup of canned pumpkin and 1 Tbsp of cinnamon. If you use the box recipe, make sure to add a little extra milk to help thin the pumpkin.