Last night I had a stroke of genius. There are two things that I really love in life: fitness and food.
This is seemingly a contradictory love affair...you know, having to lie to one about your whereabouts when the other calls to ask where you are.
For example. Last night, I taught at good ol gdubs and it hit me that I had three beautiful cuts of salmon in the freezer from this weekend. I took one out and left it close in the microwave to defrost.
While at the gym, I thought about how I'd poach the salmon, put a little bit of lemon juice and dill over it with some spinach with a tiny spritz of apple cider vinegar. Food was calling and leaving voicemails on my cell phone while I was in the middle of lunges and bicep curls. It was saying "buuutttteeeeerr."
I got home, browned a bit of butter, threw in the beautifully thawed salmon, dusted with sea salt, black pepper, and dill weed. Perfect.
You can see my dilemma. Poaching salmon is too easy and boring. Browning butter and doing [what I assume is] a butter bake of the salmon is very Top Chef (which also happened to be on last night) and totally a middle finger to the hour long class I'd taught before. It didn't help that the spinach kinda sucked since it was frozen. As I was choking through spinach, I had that stroke of genius.
Now that I won't be teaching two classes on Sundays, I can go to the amazing Dupont Circle Farmers Market on Sundays....and I can do what I saw featured on the marathon of Top Chef. Local cooking: Cook Locally.
A background:
One of my favorite restaurants, Founding Farmers follows this concept. Their menu revolves based on what is in season in the area (being about a 100 mile radius)--not what is flown in from Peru. Not to mention, their food is awesome. Soon to be guest-blogger Jill and I used to go there for brunch and girls nights out. Check them out and see what local food can do--great wine list as well.
And don't forget my favorite place: SweetGreen . SweetGreen is awesome to follow on Twitter, especially on Sundays where they let you know what they're picking up at the Dupont Market. Every week they have local featured items from the market, the farm they're from, and how far away it is. Step back and watch support of local organic food thrive and turn into the best salad you've ever had. You can also find me there about 3-4 nights a week.
So. As of this Sunday, provided I survive my Have Yourself a Merry Little Cocktail party on Saturday, I will be at the market in the morning.
The details:
- I will bring $30 in cash. That's it.
- I will be cooking for 2 people.
- I can only use items from the market, unless it's spices or dairy
- I will create my own menu/recipes (though I know I'll start out using the interwebs as a cheat sheet)
- I will post the results every Sunday night and give you a breakdown of where everything came from, how much it was, and how good it tasted.
In the mean time, check out Founding Farmers and SweetGreen and then give me 10!
Showing posts with label Cooking Locally. Show all posts
Showing posts with label Cooking Locally. Show all posts
Friday, July 11, 2014
Thursday, July 10, 2014
The Snowpacolypse
Wow. If you've been watching the news or live in the greater DC area, you are aware of the great snowpacolypse, also known as "snOwMG."
It was crazy--we had snow falling for at least 24 hours and had up to 2 feet in snow. After I went to pick up Chadd on Friday night, we were glad to have no plans for the weekend. We went to bed late, then got up late to see at least a foot on the ground already.
After a breakfast of biscuits and gravy (I know, I know....), we went for a walk around the neighborhood, then up towards the zoo to see Rock Creek Park covered. A group had gathered with sleds, make shift sleds, and beers to go sledding down the steep slope.
We grabbed a cardboard piece with garbage bags wrapped around it. It actually worked pretty well. We'd rush down the hill and then trudge back up a steep slope, slipping a few times in the process.
All in all, we were probably outside for about 2 hours. And let me tell you--that wasn't 2 hours of easy walking. I have no idea how many calories I burned, but despite not working out Friday or Saturday, I think Saturday's 2 hours of playing in the snow count. My heart rate was up while I was chasing Chadd through the snow that had been plowed onto the sidewalk from one of the more major roads.
Which leads me to my thesis of today:
Look for exercise in places where you won't call it exercise.
I probably burned a couple hundred calories yesterday, just playing in the snow and climbing the sledding hill. You can burn calories doing your laundry--I pack all our laundry in an ikea bag, climb the stairs to the top and work my way down with the laundry in the bag, getting lighter.
You can take the long walk back from the grocery story carrying groceries, etc.
Exercise doesn't have to take place in the gym. So when your gym is closed due to incliment weather, take it as a cue to enjoy the storm.
As a PS....don't be one of those crazy runners who were out yesterday. I worried that each of them were going to sprain an ankle or twist a knee.
Pps--look tonight for my first cooking locally experiment! I've got locally raised pork loin, radishes, salad greens, grape tomatos, and locally made pasta. It's going to be delicious!
It was crazy--we had snow falling for at least 24 hours and had up to 2 feet in snow. After I went to pick up Chadd on Friday night, we were glad to have no plans for the weekend. We went to bed late, then got up late to see at least a foot on the ground already.
After a breakfast of biscuits and gravy (I know, I know....), we went for a walk around the neighborhood, then up towards the zoo to see Rock Creek Park covered. A group had gathered with sleds, make shift sleds, and beers to go sledding down the steep slope.
We grabbed a cardboard piece with garbage bags wrapped around it. It actually worked pretty well. We'd rush down the hill and then trudge back up a steep slope, slipping a few times in the process.
All in all, we were probably outside for about 2 hours. And let me tell you--that wasn't 2 hours of easy walking. I have no idea how many calories I burned, but despite not working out Friday or Saturday, I think Saturday's 2 hours of playing in the snow count. My heart rate was up while I was chasing Chadd through the snow that had been plowed onto the sidewalk from one of the more major roads.
Which leads me to my thesis of today:
Look for exercise in places where you won't call it exercise.
I probably burned a couple hundred calories yesterday, just playing in the snow and climbing the sledding hill. You can burn calories doing your laundry--I pack all our laundry in an ikea bag, climb the stairs to the top and work my way down with the laundry in the bag, getting lighter.
You can take the long walk back from the grocery story carrying groceries, etc.
Exercise doesn't have to take place in the gym. So when your gym is closed due to incliment weather, take it as a cue to enjoy the storm.
As a PS....don't be one of those crazy runners who were out yesterday. I worried that each of them were going to sprain an ankle or twist a knee.
Pps--look tonight for my first cooking locally experiment! I've got locally raised pork loin, radishes, salad greens, grape tomatos, and locally made pasta. It's going to be delicious!
Wednesday, July 9, 2014
Live Blogging - Cooking Locally Root Vegetables and Pork Loin
Ladies and gentlemen, I bring to you...the first live blogging event of this blog!
Today's cooking locally menu comes to you through precarious events! Your brave blogger attempted to trudge through the snowpacolypse 2009, the blizarrd that snowed in all of DC (even the gov't has Monday off due to the snow!)
This morning I suited up in long underwear, snowboard pants, long sleeves, a fleece, and a ski jacket, ski gloves and my boots. I got all the way to the gym to find it closed. I called and no one picked up, so this should have been a sign, but I didn't want to let my class down if they did show up.
On the way over, I glanced towards where the market is and didn't see the tents, so, I walked to the gym, dejected. I was so looking forward to finally getting to the market. When I saw the sign on the door, I turned around, looking a little like Ralphie's little brother in A Christmas Story. Coming back, I took the long way due to a huge bank of snow, and saw a familar sign "Farmer's Market Open" and ran my little fluffy pants over there.
There were 8 very brave farmers there this morning. I'm sure their journey from PA, WV, VA, MD, was in no way easy, but boy was I glad they showed.
Here's what I purchased. Remember the rules:
- I will bring $30 in cash. That's it.
- I will be cooking for 2 people.
- I can only use items from the market, unless it's spices or dairy
- I will create my own menu/recipes (though I know I'll start out using the interwebs as a cheat sheet)
Purchases:
1.42 lbs of Pork Loin
1.42 lbs of Pork Loin
- Cedarbrook Farm, Kearneysville, WV (78 miles)
- $15.84
Butternut Squash Ravioli
- Smith Meadows Kitchen, Berryville, VA (66 miles)
- $7.00
Cherry Tomatos:
Brocolli, Radishes (1 white, 1 red), 1/4lb. salad mix
- Tree & Leaf, Waterford, VA (47 miles)
- $7.00
I know, I know, I went 2 dollars over. Truth be told, the hardest part of shopping was determined what to make tonight. I read some advice in an article I'll try to track down that my mom sent to me about buying at the market--the advice was "don't go with a shopping list." So, I didn't. I picked up what looked good! I am having to fudge the garlic as they didn't sell any there. I'm stepping into the full cooking locally thing slowly, so for now, main ingredients will have to do.
On the menu tonight:
Mesculin Salad with Grape Tomatos
Mesculin Salad with Grape Tomatos
Porkloin with garlic vinegarette
Butternut Squash Ravioli
Roasted Winter Veggies
Butternut Squash Ravioli
Roasted Winter Veggies
It'll probably be a bit overkill, my goal is to have leftovers tomorrow and kind of a tasting menu tonight. Fingers crossed....now to roast some veggies.
Update:
So, I made the mistake of putting the pork chops in too soon, but I did roast a head of garlic, make a baslamic garlic sauce for the pork, roasting veggies, and currently boiling water for the ravioli. I really failed on timing my meal correctly, but it's okay, Chadd's pretty forgiving.
Final review:
Pork was a bit tough, but I think that's my fault. The taste of the pork was very good, even when I overcooked it, it was flavorful with just salt and pepper. Also, the pork was very very lean. Loin cut, the guy from the market told me, doesn't have a lot of fat between the muscle fibers.
Turnips: easily my favorite part of the dinner. I tossed them in my cast iron skillet with some oil, paprika, chili powder, and salt, I baked it in the over for about 30 minutes, turning every so often. They were like a more fibrious potatoe. Hard to explain, but cooking the turnips makes them less "spicy."
Brocolli: OH MAN. Delicious. There was an amazing freshness to the brocolli. Lurv to the brocolli.
Ravioli: Without sauce, they get draw, but definately delicious. I recommend adding butter, maybe a very light sauce, oil based.
All together, successful. Next time, I need to be a bit better about timing. But so far, so good. I can definately tell the difference between store bought and locally grown.
What are your favorite winter picks at the market? Your favorite recipe? What should I have done better this time around? (aside from the timing?)
Tuesday, July 8, 2014
Eating Locally - Week 2, Chicken, Hedgehog Mushrooms, Goat Cheese, and Acorn Squash
Alllll right, sorry this came a day late. Chadd got called into the office, moving our movie time back from 3 til 6:50 so we grabbed a quick dinner before the movie and got home in time for me to pass out.
Tonight, I live blog:
French cut chicken breast
Eco Friendly Foods
Moneta, Va (247 miles)
$6.72
Hedgehog Mushrooms
The Mushroom Stand
Chester County, PA (118 miles)
$10.00
Acorn Squash
Spring Valley Ranch
Romney, West Virginia (133 miles)
$2.50
Piedmont Goat Cheese
Everona Dairy
Rapidan, VA (82 miles)
$11.35
Total: $30.57 Ohhh yeah!
On the menu? Pan cooked chicken breast with shallots, mushrooms, tomatoes and goat cheese. Roasted acorn squash.
I sliced the acorn squash down the vertical, put them face down on a pan in a 375 degree oven and they've been in there for about...30 minutes. We'll see how long it takes, I've seen reports from 30 minutes to 1.5 hours, (update: 45 minutes).
In the meantime, I'm sauteing a large shallot that I had sitting around, about to wash off the mushrooms and chop those to bits. I put a baking sheet over the pan to release the moisture.
Mushrooms and shallots now mixing together with 1 tsp butter. Shaving down some cheese for the sauce....toss in probably 2 tbsp. of white wine, a half a tomato, and boom. Sauce complete, over chicken, add the delicious acorn squash and I basically inhaled that as soon as I put it down.
Review:
The chicken...oh man. I see why people by locally grown chicken. Free range bird is amazingly flavorful and tender. Literally, a half a piece of a breast filled me up. The mushrooms were very very flavorful, a little buttery and nutty, which was amazing, especially paired with the shallots. The tomatoes helped tone down the flavor, since it was pretty strong. All in all...I did a MUCH better job this time.
Shout out to the awesome farmers who braved the horrid cold and wind to bring an amazing spread to Dupont. Pictures will be uploaded tomorrow! Must get sleep before yoga in the morning!
Tonight, I live blog:
French cut chicken breast
Eco Friendly Foods
Moneta, Va (247 miles)
$6.72
Hedgehog Mushrooms
The Mushroom Stand
Chester County, PA (118 miles)
$10.00
Acorn Squash
Spring Valley Ranch
Romney, West Virginia (133 miles)
$2.50
Piedmont Goat Cheese
Everona Dairy
Rapidan, VA (82 miles)
$11.35
Total: $30.57 Ohhh yeah!
On the menu? Pan cooked chicken breast with shallots, mushrooms, tomatoes and goat cheese. Roasted acorn squash.
I sliced the acorn squash down the vertical, put them face down on a pan in a 375 degree oven and they've been in there for about...30 minutes. We'll see how long it takes, I've seen reports from 30 minutes to 1.5 hours, (update: 45 minutes).
In the meantime, I'm sauteing a large shallot that I had sitting around, about to wash off the mushrooms and chop those to bits. I put a baking sheet over the pan to release the moisture.
Mushrooms and shallots now mixing together with 1 tsp butter. Shaving down some cheese for the sauce....toss in probably 2 tbsp. of white wine, a half a tomato, and boom. Sauce complete, over chicken, add the delicious acorn squash and I basically inhaled that as soon as I put it down.
Review:
The chicken...oh man. I see why people by locally grown chicken. Free range bird is amazingly flavorful and tender. Literally, a half a piece of a breast filled me up. The mushrooms were very very flavorful, a little buttery and nutty, which was amazing, especially paired with the shallots. The tomatoes helped tone down the flavor, since it was pretty strong. All in all...I did a MUCH better job this time.
Shout out to the awesome farmers who braved the horrid cold and wind to bring an amazing spread to Dupont. Pictures will be uploaded tomorrow! Must get sleep before yoga in the morning!
Monday, June 30, 2014
Eating Locally - Buffalo and Greens
I'm sorry I've been terrible about eating locally. I've been able to get to the market frequently, but the challenge has had to sit on the side lines since a) $30 is a lot for 1 dinner and b) I'm tired on Sunday nights. We've been doing Thai takeout (mmmm veggie curry = low calorie delicious), or this Sunday, Chadd was the man of the year and made me a beautiful Chilean sea bass filet with tomatoes, olives, potatoes and broccoli after my crazy intense training over the weekend. He went so far as to pick a low calorie recipe. Love that wonderful man of mine.
BUT. Last weekend, I did manage to stop by the market after class. I picked up two buffalo steaks--one for Chadd (a ribeye) and one tiny one for me (a petite filet). The guy told me that because buffalo has less fat, that I should cook it for a shorter time, but I should season it just like a steak. Total was about $16
I also picked up a big basket of mixed greens, which came with the suggestion to heat some olive oil with garlic, dump the greens in, cover and steam for about 3 minutes on the stove. I mixed in a little goat cheese afterwards and now that I think about it, I definitely should have added some pine nuts which are floating around in my spice cabinet. Greens = $5
I melted some butter (1 tbsp) and cooked Chadd's steak first on high heat to seal in the juices, I let it cook for about a minute and a half on each side, then I tossed my steak in and probably did four minutes total--2 on each side.
The result?
Greens with goat cheese: 190
Buffalo steak (1/4 pound): 165 (holy lean mean!)
Total: 355
I recommend the buffalo--find it at your local farmer's market if you're lucky enough! DC folks, Cibola Farms is our local supplier at Dupont's Farmers Market.
BUT. Last weekend, I did manage to stop by the market after class. I picked up two buffalo steaks--one for Chadd (a ribeye) and one tiny one for me (a petite filet). The guy told me that because buffalo has less fat, that I should cook it for a shorter time, but I should season it just like a steak. Total was about $16
I also picked up a big basket of mixed greens, which came with the suggestion to heat some olive oil with garlic, dump the greens in, cover and steam for about 3 minutes on the stove. I mixed in a little goat cheese afterwards and now that I think about it, I definitely should have added some pine nuts which are floating around in my spice cabinet. Greens = $5
I melted some butter (1 tbsp) and cooked Chadd's steak first on high heat to seal in the juices, I let it cook for about a minute and a half on each side, then I tossed my steak in and probably did four minutes total--2 on each side.
The result?
Greens with goat cheese: 190
Buffalo steak (1/4 pound): 165 (holy lean mean!)
Total: 355
I recommend the buffalo--find it at your local farmer's market if you're lucky enough! DC folks, Cibola Farms is our local supplier at Dupont's Farmers Market.
Saturday, June 28, 2014
First Day, New Changes
Today is the day to start new things. At least in my world.
I got up this morning at quarter of 7 (despite a raging headache an a sleepless night...I guess that's what nerves do to you), my coffee had already brewed. I had a banana and a piece of amazing homemade bread that my awesome dad made for me while I was at home, and walked around the apartment getting ready.
Today is my first day at my new job. Technically, office hours are 8:30 to 6, but since I have to leave early sometimes to teach, I've decided to start getting here around 8. I enjoyed my car ride over (though I'll likely hate the metro ride home since Chadd needs the car to get home), and I've been here for about 20 minutes so far.
I actually have an office (with a door) and a big desk all to my own, a huge window at my back that overlooks the courtyard. Life is feeling pretty good, to be honest.
I've decided that this is the time to make some big changes (though they're really not big in the scheme of things). I'm going to get up an hour or so before I have to leave for the office (I only hit snooze 2x this morning as opposed to the typical 5-8 times), I will eat breakfast (especially since my RD is strongly urging me to do that), and I will take time to get ready the night before work so I'm not frantic the morning of.
Essentially, I'm going to start taking care of myself, pacing myself, and making this a lifestyle, not just another hellish project to get through. Of course, that would be well and good if I had actually gone to bed early last night and slept well. I stayed up way too late cooking (made lemon angel food cupcakes for my office...I know, suck up to the extreme, but they're only 140 calories!) and trying to relieve stress. Then I tossed and turned all night. I'm not actually sure I ever got deep sleep. I wasn't too irritated since I was basically expecting to not sleep well. I actually had a nightmare that I'd get to work and have nothing to do.
Two hours later, my day feels slow mostly because I'm not usually at the office until 9 and adding another hour to my morning makes it seem like it's taking forever. But at 8:30, my boss came in, seemed pleased to see me here already, then we all (three of us, 2 others on the phone) had a meeting, then we shot the breeze for a bit and 10am comes around and I have some reading material and a small task that will take me about a half day as soon as I have the info (likely this afternoon).
So far, so good. I like where I am and if I hadn't had so much coffee this morning, I'd probably be 100% on top of the world.
In other news....
My parents got me the most amazing cookbook when I was home. It's the new Cooking Light Cooking Through the Seasons cookbook:
I tried three (yes, three) recipes last night. And judging from how good they all are, I'm going to go ahead and say this cookbook is a must have in any kitchen.
I'm having the Fresh Pea and Mint Soup for lunch with a small side salad and, later, for a snack, the Garlicky Lima Bean Spread (don't judge the limas, they're pretty good when ground into a paste and infused with garlic) and then, of course, the Lemon Angel Food Cupcakes which have so far passed the office taste test and made it into the email welcoming me to the firm.
It's a good day.
Tuesday Links!
I'm back! I have links for you!
15 Things You Wouldn't Want to See While Running a Marathon: This is true. So very very true.
How to Run Injury Free: On a more serious note, this is a great article about common running mistake (training too much, training too little, speed work mistakes, ignoring injuries) that if you've ever started to hurt while starting a running program, you're likely to find your mistake in this article.
Weekend Calories May be Wrecking Your Diet: SOOOO true. I duno about you guys, but I'm a big fan of my wine on the weekends. I've decided to be strong and go without alcohol Sunday-Thursday because it's useless calories. This, of course, is likely to be negotiated through happy hours...but I digress. Weekend calories. We have time for breakfast, we have time to sit and talk over a nice dinner (appetizers, dinner, dessert, drinks), we get bored on Sunday afternoon and snack...the only things I don't like on their list are the "get up the same time you do during the week" bit because I'm a major catch-up sleeper and the one about weighing yourself frequently. It's my personal belief that you can't really see weight loss over the course of a couple days, a week is about the right time to measure weight loss/gain since we can go between +/- 3 pounds in a day.
Weight Loss Quiz: Very very very interesting. I didn't do terribly, but the nutrition questions were hit or miss on my answers. The only question I disagree with is if it matters what time you finish eating dinner. I don't think it matters, it just matters that you're not eating more than you normally would. Calories in calories out. What was your score?
I don't have recipes for this week, but I do have a link for you to this amazing cookbook:
Cooking Light: Cooking Through the Seasons
all I can say is that it's the most amazing cookbook ever. Last night (and today's lunch) was the cavatappi pasta with arugula (subbed watercress since I got that at the market) pesto and cherry tomatoes. Hello amazing. The four recipes I've made out of this book in the past few days have been 100% amazing.
And that's it! Enjoy you're Tuesday. Update on my new job tomorrow. Hint: it's pretty awesome.
15 Things You Wouldn't Want to See While Running a Marathon: This is true. So very very true.
How to Run Injury Free: On a more serious note, this is a great article about common running mistake (training too much, training too little, speed work mistakes, ignoring injuries) that if you've ever started to hurt while starting a running program, you're likely to find your mistake in this article.
Weekend Calories May be Wrecking Your Diet: SOOOO true. I duno about you guys, but I'm a big fan of my wine on the weekends. I've decided to be strong and go without alcohol Sunday-Thursday because it's useless calories. This, of course, is likely to be negotiated through happy hours...but I digress. Weekend calories. We have time for breakfast, we have time to sit and talk over a nice dinner (appetizers, dinner, dessert, drinks), we get bored on Sunday afternoon and snack...the only things I don't like on their list are the "get up the same time you do during the week" bit because I'm a major catch-up sleeper and the one about weighing yourself frequently. It's my personal belief that you can't really see weight loss over the course of a couple days, a week is about the right time to measure weight loss/gain since we can go between +/- 3 pounds in a day.
Weight Loss Quiz: Very very very interesting. I didn't do terribly, but the nutrition questions were hit or miss on my answers. The only question I disagree with is if it matters what time you finish eating dinner. I don't think it matters, it just matters that you're not eating more than you normally would. Calories in calories out. What was your score?
I don't have recipes for this week, but I do have a link for you to this amazing cookbook:
Cooking Light: Cooking Through the Seasons
all I can say is that it's the most amazing cookbook ever. Last night (and today's lunch) was the cavatappi pasta with arugula (subbed watercress since I got that at the market) pesto and cherry tomatoes. Hello amazing. The four recipes I've made out of this book in the past few days have been 100% amazing.
And that's it! Enjoy you're Tuesday. Update on my new job tomorrow. Hint: it's pretty awesome.
Cooking Locally: Spare Ribs and Ramps
What a weekend...
Chadd and I did the Run Amuck 5k up in Rockville...absolutely hilarious. We also found out that Chadd is a superior trail runner than I am (though I think I'd probably win in longer distances) and that wading through lake mud makes your quads sore. We did finish 43, which, in our opinion, is pretty damn good out of about 370 teams of two. Our time was somewhere around 33 minutes. While that would be embarrassing for a 4k, I think it's pretty good for a 5k with obstacles and mud pits.
Some gentleman walking around the race took our picture for us since I was brilliant and left my phone in the car, and with that, my camera. So I'm hoping that he'll email us our picture so I can show you what happens when you run a 5k through trails, wade through lakes, and finish the race crawling in a pit of mud. Seriously.
I spent Sunday mostly cleaning and cooking, which brings me to this month's/quarter's whatever's Cooking Locally!
For just over $16, I picked up a little more than 2 pounds of pork spare ribs from one of the pork vendors. I grabbed asparagus from another farm (4.50) where I'd also grabbed Ramps ($5) the week before. I picked up a handful of small yukon gold potatoes ($2.50) and I was set.
I called my dad to get his expertise on the ribs. He suggested a dry rub, and normally I'd have just put one together, but then I remembered that we have packets of spice rubs I picked up from a little spice/tea shop in Florida (there's another one here in Alexandria, apparently). I brushed the ribs with a little olive oil, then slathered the rub on pretty thick on both sides.
After that, I tossed them (racked) in the over at about 175 for the next two hours. I made the mistake of thinking they were done at this point (they weren't) and went on much later in the evening to throw them into a 450 over (which surprisingly made them come out perfectly) for about 15 minutes while I was finishing up the potato and ramp au gratin (2 c. potatoes, bunch of chopped ramps, layered, 1 c. milk, bread crumbs on top, your choice cheese on top, bake covered for 20 min. in 450, uncovered another 15).
Dinner wound up looking like this:
Chadd and I did the Run Amuck 5k up in Rockville...absolutely hilarious. We also found out that Chadd is a superior trail runner than I am (though I think I'd probably win in longer distances) and that wading through lake mud makes your quads sore. We did finish 43, which, in our opinion, is pretty damn good out of about 370 teams of two. Our time was somewhere around 33 minutes. While that would be embarrassing for a 4k, I think it's pretty good for a 5k with obstacles and mud pits.
Some gentleman walking around the race took our picture for us since I was brilliant and left my phone in the car, and with that, my camera. So I'm hoping that he'll email us our picture so I can show you what happens when you run a 5k through trails, wade through lakes, and finish the race crawling in a pit of mud. Seriously.
I spent Sunday mostly cleaning and cooking, which brings me to this month's/quarter's whatever's Cooking Locally!
For just over $16, I picked up a little more than 2 pounds of pork spare ribs from one of the pork vendors. I grabbed asparagus from another farm (4.50) where I'd also grabbed Ramps ($5) the week before. I picked up a handful of small yukon gold potatoes ($2.50) and I was set.
I called my dad to get his expertise on the ribs. He suggested a dry rub, and normally I'd have just put one together, but then I remembered that we have packets of spice rubs I picked up from a little spice/tea shop in Florida (there's another one here in Alexandria, apparently). I brushed the ribs with a little olive oil, then slathered the rub on pretty thick on both sides.
After that, I tossed them (racked) in the over at about 175 for the next two hours. I made the mistake of thinking they were done at this point (they weren't) and went on much later in the evening to throw them into a 450 over (which surprisingly made them come out perfectly) for about 15 minutes while I was finishing up the potato and ramp au gratin (2 c. potatoes, bunch of chopped ramps, layered, 1 c. milk, bread crumbs on top, your choice cheese on top, bake covered for 20 min. in 450, uncovered another 15).
Dinner wound up looking like this:
And was it ever delicious. Chadd gave it a 4.5 out of 5, mostly because he likes the potatoes done a different way, but we both agreed the ramps were pretty good and a nice touch to the dish. I was also pretty happy with the caloric value (somewhere around 450 for me) since ribs require so much time to eat, I get full on them quickly and don't eat too much meat, everything else was pretty healthy, especially since I used 1% milk for the potatoes instead of cream, and no butter.
I also whipped up a frittata of leeks, potatoes, and spinach, which, since I fell asleep prior to my bed time last night, failed to cut for my lunch today. But there will be a review. That recipe came from the cookbook I hailed as awesome last week, so I have no doubt it's going to be awesome.
My bosses aren't in today, but that doesn't mean I'm at a loss for work. I can't believe it's already noon and I'm going to lose most of my afternoon and productive working time to a conference call.
I've got a lot of links saved up for tomorrow--get excited!
Tuesday, June 24, 2014
The Salad Life
The good news! I had my stress echocardiogram last Thursday after a very crazy week at a client's major conference.
The stress test was annoying at it's worst--I got there, lay down, had my uncomfortable echocardiogram (you guys, let's be a bit more gentle on the left side of one's chest. There are ribs under that skin and fat....)
Then I jumped on the treadmill, and walked up a very steep incline (hi, my hill training is lacking, clearly) until my heart rate got to a certain percentage (I believe 85%), then you jump off the treadmill, lie down as quickly as possible and do another cold gel filled echocardiogram!
From what I gather, everything is fine--she said I could do the marathon, but she had to run because she was leaving the country to see her 88 year old mother and she wanted to schedule a follow-up to discuss. I'll assume all things are fine.
In less awesome news, I do still have to have my hernia surgery (womp womp) on Nov. 18th. I have no idea what to expect, other than that I asked them to put all the way under to do it.
What I do expect, however, is to be basically immobile for a couple weeks (immobile means I cannot run). I was told that I could start "walking on a treadmill" two weeks after surgery. Sigh.
This also means that I need to very quickly ditch my marathon training eating habits (which I won't even go into right now)
I've been analyzing my diet and once again, fresh food has fallen off the menu. It seems to be inversely proportionate to the amount of time I have.
In spectacular news, Chadd was offered a new job last week that will put us on the same schedule. If you've ever lived with someone on the opposite schedule as you (especially someone you love), you know how tough that gets. While everyone else goes on dates during the week, shares chores, gets up and spends the morning getting ready/getting in each others' ways, etc., you're own your own. It's been very difficult and very draining at times.
We celebrate this weekend with a bunch of fun stuff we've had on our lists to do--Luray Caverns, massages, dinner out, beignet breakfast, etc.
In short: my life is going to get a lot easier not having to worry about the car, now that I won't be tempted to stay up til midnight to talk with him while he's at work via video chat...I will actually have time to do normal people things like make dinner, fresh lunch, and eat breakfast. Chadd's a lot better about keeping a schedule than I am.
Bottom line: I'm going to do an experiment to try and encourage veggies into my diet. I'm going to do a salad for one meal every day. These salads don't have to be run of the mill--I'm dreaming up one right now with a soy sauce reduction with seared ahi tuna, a bed of edamame, water chestnuts, baby corn, and a crap load of dark lettuce. See where I'm going with this?
I need your favorite dressings, salad combos, etc. I'll post my salad every day and a picture.
The experiment will probably start Nov. 8 (I want to have 2 weeks to get used to the low cal life style again).
Salad favorites...and go!
The stress test was annoying at it's worst--I got there, lay down, had my uncomfortable echocardiogram (you guys, let's be a bit more gentle on the left side of one's chest. There are ribs under that skin and fat....)
Then I jumped on the treadmill, and walked up a very steep incline (hi, my hill training is lacking, clearly) until my heart rate got to a certain percentage (I believe 85%), then you jump off the treadmill, lie down as quickly as possible and do another cold gel filled echocardiogram!
From what I gather, everything is fine--she said I could do the marathon, but she had to run because she was leaving the country to see her 88 year old mother and she wanted to schedule a follow-up to discuss. I'll assume all things are fine.
In less awesome news, I do still have to have my hernia surgery (womp womp) on Nov. 18th. I have no idea what to expect, other than that I asked them to put all the way under to do it.
What I do expect, however, is to be basically immobile for a couple weeks (immobile means I cannot run). I was told that I could start "walking on a treadmill" two weeks after surgery. Sigh.
This also means that I need to very quickly ditch my marathon training eating habits (which I won't even go into right now)
I've been analyzing my diet and once again, fresh food has fallen off the menu. It seems to be inversely proportionate to the amount of time I have.
In spectacular news, Chadd was offered a new job last week that will put us on the same schedule. If you've ever lived with someone on the opposite schedule as you (especially someone you love), you know how tough that gets. While everyone else goes on dates during the week, shares chores, gets up and spends the morning getting ready/getting in each others' ways, etc., you're own your own. It's been very difficult and very draining at times.
We celebrate this weekend with a bunch of fun stuff we've had on our lists to do--Luray Caverns, massages, dinner out, beignet breakfast, etc.
In short: my life is going to get a lot easier not having to worry about the car, now that I won't be tempted to stay up til midnight to talk with him while he's at work via video chat...I will actually have time to do normal people things like make dinner, fresh lunch, and eat breakfast. Chadd's a lot better about keeping a schedule than I am.
Bottom line: I'm going to do an experiment to try and encourage veggies into my diet. I'm going to do a salad for one meal every day. These salads don't have to be run of the mill--I'm dreaming up one right now with a soy sauce reduction with seared ahi tuna, a bed of edamame, water chestnuts, baby corn, and a crap load of dark lettuce. See where I'm going with this?
I need your favorite dressings, salad combos, etc. I'll post my salad every day and a picture.
The experiment will probably start Nov. 8 (I want to have 2 weeks to get used to the low cal life style again).
Salad favorites...and go!
Monday, June 9, 2014
Mia Cooks - Pork Tenderloin, Green Beans, Scalloped Potatoes, and Gravy!
Alright! I'm injured. Still injured. My ankle was swollen to the size of my biceps Saturday night (only slight exaggeration). Until my health insurance kicks in...Coach has mandated (wisely) that I am NOT allowed to run or do anything resembling impact. Blah blah blah, Coach is right, blah blah. Running resumes March 1.
In the mean time, I figured it was time to dedicate myself to some time in the kitchen! One of my goals for these two weeks with Christine has been to make a food plan at the beginning of the week and cook more of my meals. Normally, I'm really good at this, but probably one week a month, I fall totally off the wagon. We'll be out of food, I'll be too tired to go to the grocery, and face it, tomato soup from Cosi sounds SO good right now...
But this weekend, we hit up Costco and Safeway and Washington's Green Grocer delivered an abundance of beautiful produce. The freezer and fridge are PACKED, and mostly with produce!
And so, in the frustration of being off my ankle, I decided to cook! This episode of Mia Cooks focuses on how to cook a pork tenderloin. The best think about this dish is that the meat is craycray cheap. You can get a two pack at Costco for pennies.
Below, I've got my recipes and step by step for pork tenderloin, green beans, scalloped potatoes, and gravy. If you decide to make everything, here is a list of what you'll need in total:
Tenderloin:
- Pork tenderloin(s)
- soy sauce
- sherry cooking wine
- rice wine vinegar
- vegetable oil
- orange juice
- shallot
- fresh or ground ginger
- rosemary
- italian seasoning
- butter
- salt, pepper, garlic salt, seasoned salt
- garlic cloves
Green Beans:
- green beans
- onion
- powdered chicken bouillon
Scalloped Potatoes:
- 5-8 small potatoes (enough for 2-3 c. sliced)
- chives, bacon, cheese (optional)
- powdered mustard, paprika, salt
- 1 1/4 c. milk and cream
Gravy:
- broth (optional)
- flour
- left over juice from cooking tenderloins
1) Optional Trimming I thawed the tenderloin out over night and then, mid afternoon, I trimmed up the tenderloins. This is optional. I recently had the opportunity to observe an incredible chef cook - during this time, he demo'ed how to trim a tenderloin. I will admit, I am not nearly as adept at it, but here is the general gist, via video:
(video coming shortly)
Basically, take off the fat and the tendons (anything white). You can do this with a sharp knife and some patience. If you're lazy/time crunched, don't bother...though I REALLY do recommend doing this.
2) Marinade. Then, I marinaded the meat for a couple hours. My marinade recipe is:
- 1/4 c. soy sauce
- 1/4 c. sherry
- 1/8 c. rice wine vinegar
- 1/8 c. veg oil
1 tbsp orange juice (or just a splash)
A couple dashes of rosemary
1 chopped shallot
Dash of powdered ginger (it's preferable to have about a tablespoon of chopped fresh ginger, but use what you've got.)
You can put this in a big bowl or dish, but I prefer the "no clean" option of a plastic ziplock. Easier to move the meat around the marinade this way.
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4. Crust. (ps. now is the time to preheat your oven to 400). I like seasoning the outside of the tenderloins in addition to the marinade. Here's the "no clean" way to do it. Pull out foil and grind a good layer of salt, pepper, seasoned salt, herbs (italian blend works fine), and garlic salt. Then roll your tenderloins over it (that's what she said). Then, I have slices of garlic cloves (thin) and put small knife cuts into the tenderloins and insert the garlic slices.
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5. Sear. I like to sear the outside of the tenderloin to lock in the flavor. There are more technical terms for why this is a good idea, but I don't know enough to tell you why. Go with me, here.
Just melt about 2-3 tbsp butter in a skillet that can go into the oven (which should be preheated before you sear the meat.) Make sure the butter is hot enough that when you put the meat in, you hear a sizzle, but not too hot that the butter browns before you put the meat in. On my electric stove, this is a 5-6 on a scale of 1-10. You can test the butter by dripping a tiny bit of (like, a drop or two) of water or marinade.
Cook each side of the tenderloins for 1 minute - just enough to sear the outside.
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In the mean time, I figured it was time to dedicate myself to some time in the kitchen! One of my goals for these two weeks with Christine has been to make a food plan at the beginning of the week and cook more of my meals. Normally, I'm really good at this, but probably one week a month, I fall totally off the wagon. We'll be out of food, I'll be too tired to go to the grocery, and face it, tomato soup from Cosi sounds SO good right now...
But this weekend, we hit up Costco and Safeway and Washington's Green Grocer delivered an abundance of beautiful produce. The freezer and fridge are PACKED, and mostly with produce!
And so, in the frustration of being off my ankle, I decided to cook! This episode of Mia Cooks focuses on how to cook a pork tenderloin. The best think about this dish is that the meat is craycray cheap. You can get a two pack at Costco for pennies.
Below, I've got my recipes and step by step for pork tenderloin, green beans, scalloped potatoes, and gravy. If you decide to make everything, here is a list of what you'll need in total:
Tenderloin:
- Pork tenderloin(s)
- soy sauce
- sherry cooking wine
- rice wine vinegar
- vegetable oil
- orange juice
- shallot
- fresh or ground ginger
- rosemary
- italian seasoning
- butter
- salt, pepper, garlic salt, seasoned salt
- garlic cloves
Green Beans:
- green beans
- onion
- powdered chicken bouillon
Scalloped Potatoes:
- 5-8 small potatoes (enough for 2-3 c. sliced)
- chives, bacon, cheese (optional)
- powdered mustard, paprika, salt
- 1 1/4 c. milk and cream
Gravy:
- broth (optional)
- flour
- left over juice from cooking tenderloins
1) Optional Trimming I thawed the tenderloin out over night and then, mid afternoon, I trimmed up the tenderloins. This is optional. I recently had the opportunity to observe an incredible chef cook - during this time, he demo'ed how to trim a tenderloin. I will admit, I am not nearly as adept at it, but here is the general gist, via video:
(video coming shortly)
Basically, take off the fat and the tendons (anything white). You can do this with a sharp knife and some patience. If you're lazy/time crunched, don't bother...though I REALLY do recommend doing this.
2) Marinade. Then, I marinaded the meat for a couple hours. My marinade recipe is:
- 1/4 c. soy sauce
- 1/4 c. sherry
- 1/8 c. rice wine vinegar
- 1/8 c. veg oil
1 tbsp orange juice (or just a splash)
A couple dashes of rosemary
1 chopped shallot
Dash of powdered ginger (it's preferable to have about a tablespoon of chopped fresh ginger, but use what you've got.)
You can put this in a big bowl or dish, but I prefer the "no clean" option of a plastic ziplock. Easier to move the meat around the marinade this way.
3. Wait. Let it sit in the fridge for however long, but 2+ hours is preferable. Overnight is even fine.
4. Crust. (ps. now is the time to preheat your oven to 400). I like seasoning the outside of the tenderloins in addition to the marinade. Here's the "no clean" way to do it. Pull out foil and grind a good layer of salt, pepper, seasoned salt, herbs (italian blend works fine), and garlic salt. Then roll your tenderloins over it (that's what she said). Then, I have slices of garlic cloves (thin) and put small knife cuts into the tenderloins and insert the garlic slices.
5. Sear. I like to sear the outside of the tenderloin to lock in the flavor. There are more technical terms for why this is a good idea, but I don't know enough to tell you why. Go with me, here.
Just melt about 2-3 tbsp butter in a skillet that can go into the oven (which should be preheated before you sear the meat.) Make sure the butter is hot enough that when you put the meat in, you hear a sizzle, but not too hot that the butter browns before you put the meat in. On my electric stove, this is a 5-6 on a scale of 1-10. You can test the butter by dripping a tiny bit of (like, a drop or two) of water or marinade.
Cook each side of the tenderloins for 1 minute - just enough to sear the outside.
Don't worry if some of the red at the ends isn't gone. It's thinner and will cook just fine in the oven.
6. Cook. This is a tricky one. If you get the normal sized tenderloins at costco or wherever, then this is a decent cooking time:
- 8 minutes - mostly raw
- 6 minutes more - smaller tenderloin is done
- 3 more minutes - larger tenderloin is ready
These cooking times are for a "pink" tenderloin. If you prefer yours well done (???) or have family members or small children who can only eat well done meat, I would add another 3 minutes to these times. The key, really, is to have an instant read thermometer. I've seen a range of temperatures, so I may be wrong, but 155-160 appears to be the right internal temp.
The biggest mistake I made when I was learning to cook was taking the meat off when it was exactly where I wanted it to be. WRONG. Meat doesn't stop cooking the second it is out of the heat, so make sure you take it off a few minutes before it appears "done" (whatever that "done-ness is to you.)
Here is what "done" is for me:
7. Rest. Yes, rest. Rest, for meat, is just as important as rest is for athletes. Take the meat out of the skillet (watch the handle, it IS hot and will sear your flesh off). For the no-clean method, put each tenderloin on it's own sheet of foil and loosely wrap the foil around it. This will keep it warm and allow the meat to cool, finish cooking, and have the juices set. This will keep the juices from spilling out all over everything (and drying your meat) when you cut it. I let this happen for about 10 minutes (or while I'm finishing making dinner.)
Sides
Yes, I know we can all live on meat alone, but it's SO much better with some sides. Normally, I'd make something a lot more healthy, but I was feeling indulgent. I added scalloped potatoes, green beans, and gravy.
Scalloped Potatoes
Recipe adapted from Joy of Cooking
I tend to make these when we have some potatoes have seen better days - usually, smaller potatoes. Some of them are starting to sprout and all that. No matter. Take enough to fill two cups with slices (this will be between 5-8 smaller potatoes).
1. Peel them. You can do this with a knife a little more effectively and easily than with a peeler, but it's chef's choice.
2. Slice them. The more thinly and evenly you slice them, the prettier and more evenly cooked your dish will be. I recommend going for something around an 1/8th of an inch.
3. Prep your secondary ingredients. And preheat your oven to 350. Chop up about 1-2 tbsp butter. You want smaller pieces you can "dot" around the layers of the potatoes. Grab about a 1/3 cup of flour and have that on the side. If you want to add some new flavors, grab some chives, a half an onion, or some bacon (or all of them!) Some people also use cheese.
4. Layer. Cover the bottom of the pan with one layer of potatoes. Dust with flour and with a few pieces of butter and whatever extras you'd like to add. Keep layering until you're out of potatoes, but don't dust the top with flour or any extras.
5. Mix liquid. Depending on your level of decadence, heat up a mixture of 1 1/4 c. milk and cream so that it's about bathwater temperature. Sometimes, I add more milk or more water to have more liquid. No more than an extra 1/4 cup, though.
Mix in 1/2 tsp. of paprika and another of powdered mustard. I add salt in at this point (about a teaspoon). Make sure it's really mixed up or you just get a lump of seasonings in the bottom of the pan.
6. Pour liquid over the potatoes.
7. Bake. Cover this bad boy with foil and pop it into the oven. In about a half hour, take off the foil. Cooking it with foil for the first half hour keeps it from drying out or burning on the top. Let it bake for another 45 minutes to an hour - but check it at a half hour. I just told Chadd to take it out after an hour while I was at a meeting, so ours came out a bit more "done" than normal.
Green Beans
I assume most people know how to make green beans, but if you don't - or you want a new twist - here's how we make them in our house.
1. Heat water. Put about an inch and a half of water into the bottom of a larger pot. Add two heaping tablespoons of chicken bouillon and half of an onion, cut into large sections.
2. Clean the green beans. Rise, then chop off the ends of each green bean. I'm not meticulous about it, don't let yourself spend way too much time doing this.
3. Cook. With about 6-8 minutes left on the rest of your meal, throw in the green beans and just keep an eye on them. Take them out when you can pierce them with a knife, but before they turn brown. They will look vibrantly green when they're done. If you like your green beans soggy - don't come over for dinner.
Gravy
Recipe non existant, but mad props to my dad for teaching me how to make gravy.
When you took the tenderloins out of the oven and moved them to foil, I'm sure you noticed that you had a lot of extra juice and stuff floating around in the bottom of the pan. This is good.
1. Thicken. Toss a tablespoon or so of flour into the juice in the pan on medium low heat. If this makes paste, add some water, broth (any kind, really), or left over marinade. Your choice. If you use the left over marinade - match that 1 for 1 with water since the marinade will be very strong in flavor. Don't over do it.
2. Simmer. Bring gravy to a simmer. Too thin? Add flour a spoonful at a time to avoid lumps. Too thick? Add water, marinade, or broth. Stir continuously so you don't burn the gravy.
3. Repeat. Until you have the consistency you like. A word on using the marinade - that has raw stuff floating around in it. Make sure your gravy simmers (bubbles) for a bit if you've decided to use that as a loosening agent.
Timing
I think timing is probably the hardest thing for people to master as they are learning to cook. Here is my cheat sheet to make everything above and have it all finish at roughly the same time.
Earlier in the day: prep tenderloins and marinade them
2 hours before dinner: prep scalloped potatoes
1.5 hours before dinner: put in scalloped potatoes
1 hour before dinner: take foil off potatoes, prep green beans
30 minutes before dinner: sear tenderloins and place in oven
15 minutes before dinner: boil water for green beans
10 minutes before dinner: put on green beans, take out tenderloin and let rest
5 minutes before dinner: make gravy
And voila:
The meat is a little pink for my taste, but Chadd likes his tenderloin more rare than I do.
Success!
Questions? Mia Cooks requests? Soup recipes coming soon!
Friday, June 6, 2014
#EnduranceFoodies: Grilled Baby Bok Choy with Italian Sausage
Welcome back to #miacooks. I've been busy a lot and so #miacooks has gotten tired - not because I haven't been cooking, but because I've been repeating a lot of my favorite recipes. When the Endurance Foodie Challenge group invited me to participate, I was stoked. Time to try something new!
This is baby bok choy!
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And it is the key ingredient of the Endurance Foodie Challenge this month! I haven't cooked with bok choy so I was looking for an excuse to give it a shot. Our famers market had it in spades about a month ago, so picking them up was no big deal.
I decided to avoid the asian flavors that people usually use bok choy for, and went for a grilled hearty salad of sorts. It doesn't hurt that the second challenge ingredient was fennel seeds.
I love a good grilled salad, so I chopped the bok choy in half and coated with some olive oil and seasoned with garlic powder, seasoned salt, pepper, and paprika.
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We don't have a grill beyond the George Foreman in our tiny condo, so I fired that up and did about 3 minutes on each side (I know you don't have to flip anything in the foreman, but I do anyway.
.JPG)
Meanwhile, back at the ranch, I grabbed some pork sausage from the market (no additives! free range! no hormones!), diced up some bell peppers and onions and sauteed all of it. I prefer to saute the veggies first in a tiny bit of olive oil, put those aside, then cook the sausage and drain the excess fat from it, then combine until fully cooked.
To hit the fennel seed requirement, I added my favorite spice blend from Practical Paleo, which is the following:
1 tsp sea salt
1 tbsp fennel seeds
1 tbsp ground sage
1 tbsp garlic powder
1 tbsp onion powder
1/4 tsp white pepper or 1 tsp black pepper
2 tsps dried parsley
I actually have all of the practical paleo spice blends pre-made in little tupperware containers. They're great for adding a kick of flavor to whatever you're making.
I love me some greens and try to shove them into anything I'm making, so I took some spinach that was beginning to peak, chopped it up, did a quick saute/wilt and threw that into the mix.
Here's the final "stuffing" for the bok choy:
.JPG)
Now, all you have to do is throw that over the bok choy and boom. Summer dinner!
.JPG)
Whoops! Forgot to mention...if you're interested in more recipes (and blogs much better than mine) check out the following:
This is baby bok choy!
And it is the key ingredient of the Endurance Foodie Challenge this month! I haven't cooked with bok choy so I was looking for an excuse to give it a shot. Our famers market had it in spades about a month ago, so picking them up was no big deal.
I decided to avoid the asian flavors that people usually use bok choy for, and went for a grilled hearty salad of sorts. It doesn't hurt that the second challenge ingredient was fennel seeds.
I love a good grilled salad, so I chopped the bok choy in half and coated with some olive oil and seasoned with garlic powder, seasoned salt, pepper, and paprika.
We don't have a grill beyond the George Foreman in our tiny condo, so I fired that up and did about 3 minutes on each side (I know you don't have to flip anything in the foreman, but I do anyway.
Meanwhile, back at the ranch, I grabbed some pork sausage from the market (no additives! free range! no hormones!), diced up some bell peppers and onions and sauteed all of it. I prefer to saute the veggies first in a tiny bit of olive oil, put those aside, then cook the sausage and drain the excess fat from it, then combine until fully cooked.
To hit the fennel seed requirement, I added my favorite spice blend from Practical Paleo, which is the following:
1 tsp sea salt
1 tbsp fennel seeds
1 tbsp ground sage
1 tbsp garlic powder
1 tbsp onion powder
1/4 tsp white pepper or 1 tsp black pepper
2 tsps dried parsley
I actually have all of the practical paleo spice blends pre-made in little tupperware containers. They're great for adding a kick of flavor to whatever you're making.
I love me some greens and try to shove them into anything I'm making, so I took some spinach that was beginning to peak, chopped it up, did a quick saute/wilt and threw that into the mix.
Here's the final "stuffing" for the bok choy:
Now, all you have to do is throw that over the bok choy and boom. Summer dinner!
Whoops! Forgot to mention...if you're interested in more recipes (and blogs much better than mine) check out the following:
Jason: cooktraineatrace.com
Donna: beatinglimitations.com
Victoria: obligatorytriblog.blogspot.comAmanda: runtothefinish.com
Lindsay: cottercrunch.com
Courtenay (Will be posting on cooktraineatrace.com)
Adrienne: sixkickswitch.blogspot.com
Joanna: everydaynutrition.wordpress.com
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