April 17th: Running Violations!

20140416-194346.jpg

This is amazing, lol. My favorite is #9!

I would like to add:

11) wearing a CamelBak in ANY setting other than an ultra marathon or the middle of the fricken’ desert – $150.00

12) running in full make-up, perfume, cologne and/ or jewelry – $50.00

13) use of tutu during a legit half or full marathon (in any location other than Disney World, where that is not only ok but expected, lol)- $25.00

Roasted Vegetable Pasta Salad

pasta salad

Here’s a little something I came up with for my BBQ this past weekend.  Many of my friends are vegetarians and ALL of my friends are healthy eaters.  I thought this would make a great side dish (or main dish for any who preferred it).

This also makes a great picnic or potluck dish as there is no mayonnaise so it can be left out of the fridge for a little bit.  Actually, it tastes better at room temperature.  Bonus is that it is easy, filling and the recipe yields A LOT!

Ingredients:

  • 2, 12-16 oz boxes of tricolor rotelle pasta
  • 1, 16 oz package of fresh broccoli florets
  • 3-4 green zucchini
  • 3-4 yellow squash
  • shredded carrots
  • 1 pint of grape tomatoes, halved
  • 1, 8 oz can of small pitted black olives
  • 1, 12-16 oz container of crumbled feta cheese
  • Italian Dressing of your choice (I used Wishbone Robusto Italian)
  • Cayenne pepper to taste (optional)

Directions: 

April 15th: Suck it up, Buttercup!

suck it up

Today I’m grateful that I sucked it up and went for a run then a short bike ride afterwards despite having fleeting thoughts of skipping again.  NO MORE SKIPPING OUT just ’cause I’m tired or stressed out from work.  If I’m going to get faster and stronger I have to stay focussed.

Running makes me feel mentally better anyway, even if I do feel physically exhausted afterwards, lol.  It was a good day :)

Easter Carrot Cup-Cakes

peeps eggs

Here’s a recipe for some amazingly delicious carrot cup-cakes that were a SERIOUS hit at my Easter BBQ!  I drew inspiration from the following recipe from the Food Network web site.  I was originally drawn to the recipe because of the pineapple.  The carrot cake recipe my mother has made since I was a little girl also includes pineapple and this recipe is reminiscent of that.

http://www.foodnetwork.com/recipes/food-network-kitchens/spring-celebration-carrot-cake-recipe.html

Just as a note, however, the pineapple can’t really be detected in the taste of the cupcakes.  It simply adds a certain sweetness and moistness to the cake.

Ingredients:

Cake

  • 1 1/2 cups grated fresh carrots
  • 1/2 cup canned crushed pineapple
  • 2 1/4 cups all-purpose flour
  • 4 teaspoons ground cinnamon
  • 1 teaspoon freshly grated nutmeg
  • 1teaspoon ground ginger
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon fine salt
  • 4 large eggs
  • 1 1/2 cups sugar
  • 1 1/4 cups canola oil
  • 1 cup of canned pumpkin puree

Icing

  • 2, 8oz packages of room temperature cream cheese
  • 1 1/2 sticks of room temperature butter (unsalted, of course)
  • 2 cups of powdered sugar
  • 2 tsps of vanilla

Directions:

  1. Pre-heat oven to 350 degrees and prepare muffin tins with 24 cupcake papers.
  2. Toss the carrots, walnuts and 1/2 cup pineapple with 3/4 cup of the flour in a small bowl and set aside.
  3. Combine dry ingredients:  1 1/2 cups flour, cinnamon, nutmeg, ginger, baking soda, baking powder and salt together in a medium bowl.
  4. In separate bowl, mix wet ingredients: beat the eggs and sugar with an electric mixer until thick and light, about 5 minutes. Gradually add the oil and canned pumpkin puree.
  5. Add the dry ingredients to the wet in 2-3 batches and mix using electric mixer.  When combined, add carrot and pineapple mixture into the batter.
  6. Pour into the prepared tins and bake for 20 minutes.  At 10 minute mark, move cupcakes on bottom rack to top rack and those on the top rack to the bottom rack for even baking.  
  7. Let cool before icing or freeze until you’re ready to eat.  

For Icing and decorations:

  1. Combine ingredients for Icing mix with electric mixer until smoother.
  2. Place in a piping bag with largest tip.
  3. Decorate as desired.  I used Peeps and malted “easter eggs.”  I also made mini cupcakes and decorated with some Easter picks.

 

 

April 13th: Gumbo Limbo 10K

sunrise

Today I did a 10K with my friend Caitlin.  It was an overcast, extremely windy morning and I had one too many beers at my bbq last night but, I managed to try my best and finished without falling over, LOL.

I ran at an average pace of just under 9 minute miles and really enjoyed myself.  It was a beautiful morning and I got to spend some time with friends…. can’t beat that.  This photo was taken by Casey just as the sun was rising over the ocean.

Not a bad way to spend a Sunday morning, even if you ARE running while hung-over. :-/

More photos from the race:

April 12th: Time with Friends

Easter-Egg

Today I was able to reconnect with old friends and get to know some new ones a little better.  Although there were a few no-shows and the planning and preparing was a little hectic, I must say that my Easter BBQ was a blast.

I am blessed to have such amazing loving friends in my life and am grateful every day that I have them.  Its time like these when people take time out of their schedules or drive a long ways to spend time with you that you really feel loved and appreciate the amazingness of friendship. <3

So much fun!