pumpkin custard | Fitness is Sweet

I’m so glad to be caught up on posts! Sort of.

So….I have a half marathon in 3 weeks. Yeah. Originally I was gunning for a big PR in this race, but I’ve decided I’m most definitely not going to do that. Thanks to foot issues, I’m probably not going to be in the best shape. Plus I’m tired of dying at races, so I’m going to go out very conservatively. My plan is to go out around a 10:00 pace, and my goal is to run a sub-10:00 last mile. 10:00 is on the slow side for me for races, but I want to keep a steady pace and have something left at the end, which is how I know I will have paced well. On that note, after about a week off of running, my foot is feeling much better and it’s time to get back at it. Since I was in Berkeley all weekend, and another recovery day couldn’t hurt, I did a long run on Monday. Technically 3 weeks out from my race I should have done a 12 mile run, but I opted for a 10 miler instead.

I had what seems to be my current pre-long run food (I can’t believe I’m eating yogurt pre-long run…)-plain yogurt, a banana mashed with cocoa powder, and sunflower seed butter.

I was super casual about this run and didn’t head out until around 12 (definitely couldn’t have done this in DC) so it was pretty warm, but a BEAUTIFUL day. The trail I ran on offers views of what I consider one of the most beautiful parts of Northern CA.

(Old pic-it was the perfect day so it was even more beautiful!)

I ran 2 more miles into this trail than I have before, and the scenery changed completely. I reached the edge of the reservoir and then was running through a wooded forest. At the 5 mile turnaround, I was shocked when the trail opened up to a beautiful lake/other reservoir! It was amazing! I also took my gu here-I finally tried the mint chocolate I’ve had FOREVER and it was SO delicious! It was a very warm day so it was nice and melty, like peppermint hot fudge! (Note: I still don’t recommend using goo as hot fudge on a sundae-it’s not THAT good.) The only problem was it made me cough like crazy-I guess I won’t be switching over anytime soon!

This run for me was more to get the miles in than anything else, so the pace was what it was. This was hard! Why is running so hard? It’s amazing how fast you get out of shape. Between tapering and a week off after my race, my legs did not have anywhere near the volume of mileage that I would normally have at this point in training.

But I finished and then gobbled down some leftovers-a turkey burger and sweet potato.

And then made pumpkin custard.

Dinner that night was Grilled Peach and Chicken salad. One of the peaches we used was absolutely amazing.

Plus some pita chips on the side.

For dessert, I tried Pumpkin Spice english muffins! They are SOOO good! I had mine toasted with butter and cinnamon sugar. I think they’d also be fantastic with cinnamon Laughing Cow or cream cheese. Yum!

Do you find you get out of running shape quickly?

Hey guys! Since my Internet has been down lately, I’m getting ahead on catching up (?) and sitting at Starbucks right now. Not sure if I really need caffeine right now but it is what it is. This morning I went to 7am Crossfit and it DEMOLISHED me. I ate when I got home, but I was feeling sort of light headed so I got a pumpkin muffin to go with my (plain) latte.

The aforementioned killer workout? First we found 1 rep max of squats. I was stupid and didn’t bring my lifting shoes (which add about 20 lbs to my 1 rep max) so I was about 15 pounds of my max, but at least I lifted a tiny bit more without lifting shoes than I have before, so I’ll take it! The WOD though. Whew.

10 rounds:

15 wall balls (20/14)

3 cleans (135/95)

I did this Rx with 14 lb wall balls and 95 for the cleans. Sadly, the cleans were actually the resting portion of this workout. The wall balls killed me, and I was sucking air immediately. Wall balls really get your heart pumping! I don’t always eat before morning workouts-not usually before morning runs or spin, but I was glad I ate a little something before this class or I would have actually passed out. WHEW.

In terms of food lately, I have a couple of recipes to share! The first was one of the veggie salads from the culinary bootcamp I went to for work in DC.

This dish is the first time I’ve ever actually enjoyed eating beets. And I could eat it by the plateful. I even had some for breakfast this morning.

Gingered Root Veggie Salad

Ingredients:

.25 oz fresh ginger (1/2 tablespoon)

4.75 oz carrots

4.5 oz beets

4.5 oz parsnips

1.5 T honey

1.25 T lemon juice

1 T tarragon

1/8 T salt

Peel ginger, carrots, beets, and parsnips. Shred them in either a food process or a grater (I used a grater). Mix up the remaining ingredients in a small pour, and then toss everything together.

We had this with turkey burgers and roasted sweet potatoes. While I’m certainly not Paleo, I had a Paleo phase about a year ago, and discovered that I actually prefer turkey burgers in a lettuce leaf, rather than a bun!

Recipe #2 is another fall dish. I was craving pumpkin, and just happened to find a jar of Trader Joe’s Pumpkin Butter in the pantry from last year so I decided to experiment a bit. I’ve perfected banana custard (I still need to post that recipe), so why not pumpkin? This fall dish is light and fluffy, and the flavor is a bit subtle. This is healthy enough to eat for breakfast, and is packed with protein. If you want more pumpkin, feel free to add more pumpkin butter or add some cinnamon/pumpkin pie spice.

Pumpkin Spice Custard

Ingredients:

2 cups fat free milk

1 cup egg whites

1/4 cup cornstarch

1 T butter

1 t vanilla extract

4 T pumpkin butter

1. Heat milk until boiling. Meanwhile, in a medium size bowl mix together cornstarch and egg whites.

2. Once the milk is boiling, add it to the bowl (and not the pot it was in). Add milk slowly, stirring the mixture constantly. If possible, pour the milk on edge of the bowl to avoid cooking the egg on contact (i have yet to mess this up so don’t worry!).

3. After stirring the milk and egg mixture in the bowl, return to the pot and cook on medium high, stirring constantly,

4. Cook until the mixture thickens to a custard texture.

5. Once off the heat, stir in butter, pumpkin butter, and vanilla.

What pumpkin items have you enjoyed so far this fall?

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Why is Running So Hard?

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