Crush Cancer

Hey guys! I want to talk about something a little bit different today. My Crossfit box is putting on an amazing event called Crush Cancer.

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This event utilizes the great community of Crossfit to raise funds for an amazing cause. Cancer affects so many people’s lives. According to the American Cancer Society, over one million people in the United States alone get cancer every year. (Source.) Crush Cancer is a fundraiser in its 4th year that brings Crossfitters together to raise funds through a friendly competition. All funds raised go directly to Stand Up to Cancer, a charity that funds cancer research.

Crush Cancer was started by DogTown Crossfit 4 years ago, and this year gyms all around the world are participating. The WOD for the event offers scaled divisions as well as Rx (advanced) so everyone can participate. It is as follows:

3 rounds of 1 minute each exercise, with one minute rest between rounds of:

Burpees

Shoulder to Overhead (65/95#)

Power Cleans

Kettlebell Swings (16/24#)

Double Unders

The event takes place in October, and if anyone is interesting in getting their gym involved, check out this page here.

If you are interesting in donating to an important cause, you can find my fundraising page here:

https://www.crowdrise.com/CrossFitVISPerformance/fundraiser/aurorastottler

Remember, every little bit helps to fight this terrible disease!

Thank you!

My Running Story

Hey guys! I’ve been meaning to do this post for a while now, and just a couple of days before my 4th half marathon seemed as good a time as any!

If you look at my races page, you can look at some of the recaps of races I’ve done, although as we speak it is horribly out of date.

So let’s go back a ways, shall we?

When I was very young and first did any running at all in PE, it was terrible. I hated it so, so much. And we’re talking middle school here. But halfway through middle school, something changed. I started to get a little faster, and before I knew it, I was working my butt off to get a certain mile time to get that year’s fitness award. The next year, I did track because I was actually fast. I know, crazy, right? I had one glory year where I was speedy. I could run a 6:50 mile. I definitely can’t do that now…

I also played soccer, and my freshman year of high school, when the season ended I started going for runs to stay in shape. 3 miles was the big distance run around the neighborhood (but it was also a crazy hill). I continued to run on my own some for the next few years, although I was doing a lot of other activity for softball. I think it was my junior year in high school that I randomly decided to time a mile, and it was just as fast as several years prior.

My first race ever was right before I left for college. I’m not sure how I got it in my head that one day I wanted to do a half marathon, but that summer I decided to follow a 10k training plan to get a taste of what training for a half might be like. I remember on race day starting with all the half runners and wishing I had done the half. The race went really well-I actually finished first in my age group with a time of 52:50.

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Right after coming to college, I started rowing which had me in great shape. I did 4, 5, 6 mile runs without too much thought. That winter I signed up for my first half-the same race I had down the 10k for. What I didn’t anticipate was getting really sick that winter/early spring. It was bad enough that I stopped rowing and lay in bed for a solid month. (I had mono.) Once I recovered, getting back to working out was SO hard. I was so weak from being sick, plus I hadn’t done as much as sit up in bed in the past month. I slowly worked my way back into activities again, but even by the time summer started and I started Crossfit, I was in some of the worst shape of my life. When I started training for my half. It was terrible. Running felt awful, and so, so hard. Each long run was a huge struggle, even the first long runs which were “only” 5 and 6 miles. I worked my way through the training schedule, completing my first double digit runs (and then being unable to move).

Then there was the scare 2 weeks before race day when I pushed a bit too hard during a run and hurt my calf-and couldn’t run hardly at all before race day. I made it to starting line by some miracle and amazing physical therapy, and finished much faster than I was expecting (2:12).

After a couple of weeks off, I started training for my second half, the Nike Women’s Half Marathon. I was amazed by how much easier everything felt the second time through. Despite a much harder course (HILLS) I PRed the race by 3 minutes.

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I also didn’t feel nearly as bad right after the race as I did before. After my first half, I couldn’t walk my hips were so sore. An hour after finishing this one, I ran a couple more miles with my sister as she finished her marathon.

Then, a couple of weeks later, I finished my longest run to date, a 16 miler. This was mainly to see if my feet would be able to handle marathon training.

Then, I went into speed training and did some shorter races, so going into my 3rd half I felt faster. Then, this summer, I trained in heat and humidity, both of which will be absent on race day. Plus, I went to run club every week which kicked my butt so hard, but I’m faster for it!

So…we shall see what happens. It’s been a great journey, and I credit the blog world for helping me get over the initial fear of a half!

Tell me about your running story.

WIAW-24 Hours

Happy Wednesday! I wasn’t planning on participating in WIAW but here we are!

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I’m currently sitting at Starbucks blogging. Aaaand it’s 7am. Gotta love those 5:45am spin classes! I got my gym membership back for a month so I can go to my favorite classes. When I went to sign up, they gave my mom a free week guest pass and personal training session to try and get her to try it out. I’m currently putting pressure on here to go but she’s intimidated! So if anyone has some advice for first time gym goers, we’re all ears!

I don’t have a picture of yesterday’s breakfast, but we’ll do a 24 hour period of WIAW, so here is today’s. A cappuccino-I thought a 5am wakeup merited a full-caff (although I may be feeling it a bit already!).

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Plus a spinach and feta wrap.

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Lunch yesterday was at Calafia Cafe. I had a delicious rock cod tostada.

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And since it was basically next door, we stopped in to Tin Pot, my favorite ice cream place. Ever. I’ve tried some of the famous places in San Francisco (Bi-Rite and Smitten), and while they are deliciously amazing, this is still my favorite. I had Tcho Chocolate and it was fantastic as always. It’s amazingly creamy and just perfect in every way. Plus they put melted chocolate in the bottom of the cones so they don’t drip.

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As a pre-Crossfit snack, I had cheese and crackers. This is a recycled picture but the same thing. I got this amazing Blueberry Goat Chèvre. Amazing.

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You can find it at Trader Joe’s. Do it.

Crossfit last night was good. Today will be my last day of Crossfit before my race-I’m cutting myself off! We worked on handstands and split squats. Then, the WOD was the following:

10 minute AMRAP:

7 Overhead Squats (75#)

14 toes to bar

21 burpees

Dinner was cheesy polenta with mushrooms. It included creamy polenta topped with fontina and broiled. Then, sautéed mushrooms were added on top. Delicious. It’s from the Cookign Light app! On the side, we had a salad of arugula, mixed greens, and mint leaves, topped with aged white balsamic and lemon scented olive oil. So fresh.

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For dessert, I had a leftover chocolate muffin with ricotta orange filling.

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A perfect way to end the day!

What did you eat today?

Food, Food, and More Food

Happy Tuesday! I hope everyone had a fantastic long weekend. I know I did! I have lots of food pictures to share, as well as a couple of

workouts to discuss.

Workouts:

Saturday: Crossfit-the WOD was killer: 20 minute AMRAP starting with a 1 mile run and then as many rounds of possible of the remaining

time of 1 rope climb, 5 push presses, and 10 over the bar burpees. I hate burpees. The run part felt great though. I came in around 8:20

and it wasn’t a push effort so that’s good.

Sunday: My last “long” run. I did 6 miles by the bay. I got really frustrated by the gusting winds, but got it done.

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Monday: Crossfit Labor Day workout. It was “bring your friends and family” day so I brought my sister and her boyfriend.

She had shoulder surgery at the beginning of the summer and hasn’t exercised much since then, and I feel bad because she couldn’t

walk the rest of the day…The workout was a partner workout of the following:

100 squats

10 pull ups

75 squats

20 pull ups

50 squats

30 pull ups

25 squats

40 pull ups

My sister and her boyfriend were a team, and since she has a bad shoulder, he had to do all the pull ups. I ended up helping out with a few

because that was brutal!

Now, onto the food! I love having access to a full kitchen and CA produce. My gosh.

Another wrap with humus and veggies:

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A quesadilla/wrap with cheddar and mozzarella, half an avocado, tomato, and baby kale sautéed in garlic. Plus a side of broccoli.

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A delicious heirloom tomato, basil, fresh mozzarella, and avocado salad, topped with olive oil and sea salt.

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A simple breakfast of eggs with seasoning and a farmer’s market peach. DC peaches are laughable in comparison to CA peaches.

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A salad with chicken, goat cheese, peaches, basil, and balsamic.

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And then, Greek food. Every year a Greek church in my hometown hosts a Greek festival over Labor Day Weekend.

We always go for the delicious food.

For my main meal, I had a greek salad, delicious rice pilaf made with chicken broth, lemon, and butter, and chicken that was insanely hard to cut

with plasticware. On the side, I had Spanikopita, a Greek pastry made with phyllo dough, spinach, and cheese.

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And of course there was dessert. They have these delicious doughnut-like balls. Loukamades? I think I totally butchered that spelling. They’re

basically doughnut holes covered in honey (But much lighter and fluffier than doughnut holes) and served hot. Normally they are covered with nuts,

but I was able to get them without! So delicious.

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That’s all I have today-I hope everyone else ate well this past weekend!

Chocolate Muffins with Ricotta Filling

Guys. I have a recipe. I know, it’s been a while, right?

But first, a couple of things.

1. I’m trying to do some work on the blog. Does a right sidebar appear when you view my blog? It should be there but I can’t get it to come

up on my computer and I can’t figure out why…

2. I have some food pics first.

I had the best morning yesterday-I went to Crossfit and had my baking in the oven by 9am. I love jet lag. My before Crossfit breakfast was

random but functional.  A biscuit+roasted carrots+watermelon.

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Lunch was a hummus veggie wrap-whole grain wrap, red pepper hummus, lettuce, tomato, cucumber. Delicious. Plus more watermelon. And

muffins.

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And then dinner was take out-terikayi chicken tacos.

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And homemade guac and salsa.

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Also-I haven’t unpacked yet. You want to know WHY I haven’t unpacked yet?

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They were on it ALL day.

Ok-recipe time! This recipe can be used in parts or all together.

Chocolate Muffins with Ricotta Orange Filling

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The ricotta filling is from a recipe we used when I went to a culinary bootcamp for school lunch cafeteria workers for work. It originally was

used as a fruit dip. The recipe makes a bit more than necessary for the muffins so I recommend dipping some watermelon or oranges!

Ricotta Orange Filling

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Ingredients:

15 oz reduced fat ricotta

1/4 c orange juice

3 T honey

1 1/2 t orange zest

1 1/2 t vanilla

1/4 t cinnamon

Instructions: Beat all ingredients together in a medium sized bowl until smooth.

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For the chocolate muffin:

I used the recipe for my double chocolate banana bread (I swear you won’t taste the banana here so it won’t

clash, I promise!), although I only used 3 bananas.

Ingredients:

3 ripe bananas

1 egg (or 2 whites)

2 T oil (I used canola)

1/3 c milk

1 t salt

1 t baking soda

1/2 t baking powder

1/2 c cocoa powder (I used dark chocolate, hence the color)

1 c flour-I used whole wheat pastry

1 T honey

1/3 c bittersweet chocolate chips

Instructions:

1. Preheat oven to 350.

2. Mash bananas and mix all ingredients besides the chips.

3. Stir in chips

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4. Line a muffin tin with 12 muffin cups. I also highly recommend greasing the tin so that the oversized muffins come out more easily.

5. Divide the batter into the 12 cups.

6. Place a heaping table spoon (more or less if desired) of the ricotta orange filling on top of each muffin.

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7. Bake at 350 degrees for 20 minutes, or until a toothpick inserted in the center of the muffin comes out clean.

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Enjoy!