It’s the plight of the gluten-free vegetarian athlete. Protein…protein…protein. I sometimes really have to monitor my intake to make sure that I am getting enough. That’s why Greek yogurt (Chobani for the win!) has become my friend. But one can’t live on Greek yogurt alone. And the more places that protein can be found…the better.
I never would have thought cereal. And I never would have even dreamed of picking up this brand…as we don’t have it in my area. But Milwaukee had it on the shelves of the Gluten-Free Trading Company…and on my second visit there…I grabbed a box. For some reason…I just really wanted to try it.
The cereal is from Kay’s Naturals, a company that basically scoured the growing supply of so-called nutritious foods and discovered that the missing link in it all was a more balanced blend of protein, carbohydrates, fiber and fats. The fact that the products put out by Kay’s Naturals are all-natural and gluten-free definitely helps promote a better diet. Not only that, they focus on providing a healthy balance of low calories, lean soy protein, no cholesterol, lower carbohydrates, higher fiber…and, most importantly…great tasting products. Doing this with a gluten-free line is even more valuable to those who do have to eat gluten-free because a recent study out of Harvard Medical School found that most gluten-free products that are currently on the market place are high in starch and tend to lack essential nutrients.
So, that’s the gap Kay’s Natural’s sought to fill. And fill it…they have.
I don’t know what compelled me, out of all the items in the Gluten-Free Trading Company in Milwaukee, Wisconsin, to pick up a box of this cereal. I think a lot of it was the declaration of PROTEIN on the front of the box. Like I said…protein is a huge issue for me and I’m trying to work on that. There were actually three flavors available: Apple Cinnamon, French Vanilla, and Honey Almond. I chose Honey Almond…because I figured it would taste like Honey Nut Cheerios if nothing else.
Woke up on the morning of a 4 mile race and discovered I was out of Honey Nut Chex. No problem. This box was in my pantry and ready to be tested. So, I poured out a serving (28g…which I measured to be 3/4 cup) and added a splash of unsweetened original almond milk. I took my first spoonful, really expecting cardboard. I mean…it was a line of products I knew nothing about nor had seen. I hadn’t even seen it mentioned on any of the gluten-free sites I frequent.
However…it was really good. And, to answer the question…no…they did not taste like Honey Nut Cheerios at all. Instead, they sort of tasted like vanilla ice cream…if vanilla ice cream was crunchy. Seriously. No joke. I mean…sure it isn’t even the French Vanilla variety, but the Honey Almond was really delicious. I was very happy sitting down to this bowl at breakfast and getting set for my race. Really good.
I am so impressed I am really considering ordering their products online…in the sample pack…and then probably by what I end up liking more from the line.
But in one bite…Kay’s Naturals’ won me over. It helps, now that I know what this company set out to do for gluten-free foods, to support companies that are looking to lean up gluten-free products. So many gluten-free products are high in calories and fat…but it’s quite the opposite with these. In fact, the Kay’s Natural Honey Almond Protein Cereal has only 100 calories in a serving. Out of that, only 1.5 grams of fat as well. Lean protein, 9 grams worth, is what really kicks this cereal up a notch.
If you can find it…I encourage you to buy it. If you can’t…order it online. I was so happy with it.
Preface to this blog…I am a spice-seeker. I love a bit of heat in my food. Especially when something is made for a little extra fire. I don’t want burn. I want spice. There is a difference.
Last year while in Los Angeles, my friends and I were out snack shopping before a night of drinks, music, and goofiness. Being the only gluten-free girl in the group, we tried to find things that even I could have. And one of the chip varieties we grabbed from the grocery store…was Boulder Canyon. It wasn’t this flavor…but that was my introduction to this brand. The bag was clearly labeled gluten-free…which I appreciated. And…all but two of their flavors are gluten-free. Each bag is clearly labeled so there is no confusion.
Let’s hear it for labeling! WOOHOO!
Imagine my joy, then, when I was out at the store in town and spotted Boulder Canyon Kettle Chips on the shelf. While we have had these in the area for awhile…what really caught my attention was the flavor: Jalapeño Cheddar.
Now…I am a sucker for anything that is labeled jalapeño. That is issuing a spice-worthy challenge, my dear friends. So, you better believe these found their way into my shopping basket and were out the door with me when I checked out. I was so excited about trying them. But…as always, they tend to have to wait until I use up other products first.
But their time to shine has finally arrived.
I measured out 28 ounces (about 14 chips) of these fantastic kettle chips to take to work with me for my afternoon muchies. Like clockwork…at 3:00 p.m. I was totally stoked about popping the lid off my dish I brought them in. I carefully selected my first chip, took a breath, and then took a bite.
What I expected was the sweetness of a kettle chip. That I got. I got a little bit of salty from the chip and the cheddar cheese. But what I didn’t get was the heat. Here we have a chip that is clearly flavored with jalapeño…and I don’t even get an inkling of it. No slight burn at the end of the bite. No spice. Nothing. It just tastes like…a chip.
Apparently the jalapeño powder and red pepper was a little light in this batch. No spice…no heat…no nothing. Lots of crunch and a bit of cheese.
Not a complete disappointment though…the chips are good. Packed with flavor (minus the spice) and really crunchy and good. I loved how they weren’t too salty and were not greasy. That’s a huge thing with me. I just feel that if something is advertised as having that jalapeño kick…it really should leave your throat with a little spicy tingle. Or…maybe that’s just me.
As for nutrition…these are chips…so…yean. One serving is only 150 calories, with 8 grams of fat. Not great…but not bad. Not in the grand scheme of things. They are low in sodium though, which isn’t always the case when it comes to potato chips. Just remember…keep to a serving size and don’t down the entire bag. I mean…these are good, but…be snack smart. Especially when it comes to chips.
So, the spice let me down, but the chips themselves are actually quite good. If you aren’t a fan of spice, then you won’t have to fear these. My roommate, who is a wimp when it comes to spicy foods ate this without a problem. Loved that it didn’t have any heat or burn to it. So, if you are a lover of flavor but heat-meek…these might be the ideal chip for you. And you’ll impress your friends by telling them the chips you are crunching on…are jalapeño flavor.
I don’t count Boulder Canyon out. I have had massive luck with other flavors from their line (which I haven’t blogged about because they were actually my roomie’s snack…not mine). And these are actually quite good in and of themselves. So…I would buy them again. And maybe spice them up with a dip of some sort.
I don’t know how many more times I can reiterate this but…I LOVE TRADER JOE’S!!
Trader Joe’s is not only impeccable about labeling their products…so shoppers know for sure if something is vegan, vegetarian, kosher, gluten-free, etc…but their line of products is impressive. Honestly. I wouldn’t go back if it weren’t true.
And I do go back. Every week. And every week I find something else I love about Trader Joe’s.
Well, it just so happened that I was in the mood to make the Brown Butter – Pumpkin Mac & Cheese for dinner the other night. This time, however, I was going to toss in some fresh broccoli as well. Why? Because I had broccoli…and I could. So, why not? The thing is…I needed a good gluten-free pasta that would not only be ideal to cook, bake, and then…for the following evening…reheat (GASP!). I’ve used brown rice pasta before and they tend to turn to mush after sitting in the refrigerator. The one time prior I used a corn pasta, I was quite impressed with the way it reheated. It wasn’t Trader Joe’s variety…but that’s what I had this time around. Into the pantry I went and emerged with Trader Joe’s Gluten-Free Corn Fusilli.
Trader Joe’s Gluten-Free Corn Fusilli (cooked)
Cooking the corn pasta is simple. Boil water, add corn pasta, cook for about 9 to 11 minutes…or until reaching that perfect al dente. As I was actually going to bake mine too, I kept it just under that perfect pasta level. Drain. Top however you wish. Enjoy.
The actual packaging said to cook this pasta for 9 minutes…but at nine minutes it was still a bit crunchy to the taste. I went a bit longer, another couple of minutes and it got it to just under the level it needed to be at. I think I should have actually boiled the pasta in a larger pan, to be honest. I can’t really blame it on the pasta. More of a kitchen blunder, really. So, it took a bit longer than anticipated. And I had to keep my pumpkin and cheese mixture moving so it wouldn’t solidify. But once these noodles got where they needed to be, texture-wise, we were back in the game. I gave the noodles a quick drain, put them back in the pan, then coated them with the pumpkin-cheese coating for the pumpkin mac & cheese. Mmmm. Then, it was into the oven for about 20 minutes.
Trader Joe’s Gluten-Free Corn Fusilli in a Gluten-Free Brown Butter – Pumpkin Mac & Cheese
When the casserole emerged, it was hot, bubbly, and smelled amazing. Even better…every fusilli noodle was intact. Honestly. It was a thing of extreme beauty. The macaroni and cheese dish itself was a fantastic shade of pumpkin orange. The noodles were just spread throughout. Little bits of broccoli adorned the dish. It really looked and smelled great. And when I went to scoop it into bowls…nothing wilted or fell apart. The pasta held it’s shape and didn’t collapse under pressure. Corn pasta…for the absolute win!
But…how did it taste? Amazing. For the record, corn pasta does not taste like corn. That was my initial concern when it came to using corn pasta. But it actually has a texture much like whole wheat would…without getting gummy like whole wheat pasta tends to. It is the right texture for pasta. Really…if you didn’t tell anyone you were using it…they wouldn’t know. It is amazing and versatile…and it holds up against a combination of pumpkin and cheese. That’s…outstanding.
And the results…delicious.
Even better…it reheats beautifully. Doesn’t turn to mush or anything! This makes me one happy gluten-free pasta loving girl, trust me.
Trader Joe’s makes quality products. Honestly. They are taking steps in the right direction and making sure their products live up to the brand they have established over the years. Let me tell you…I’m hooked. And this line of gluten-free pasta has forever worked its way into my kitchen. Beyond impressed.
Trader Joe’s Gluten-Free Corn Fusilli in Brown Butter – Pumpkin Mac & Cheese
It’s the simple things in life that bring me the most joy. And that happened this past Friday with the delivery of my CSA bin to my front door. Inside was a blast from my past. English peas. Let me tell you, my mom used to buy these from a local market where I grew up in Upstate New York and we would be out on the front porch shelling them…my sister, brother and I eating more of the peas than we put in the bowl for dinner.
Those were the days.
And when these arrived…that’s immediately what I thought of. I love a good bit of nostalgia and one of the best providers of that is…you guessed it…food! I won’t lie…I texted a picture of the peas to my sister and asked if she’d like to help shell them. She replied that she’d like to help eat more than she shelled. See…food brings back memories. Flavors can ignite passions, memories, and the past. And that is what cooking is all about.
So…what does one do with a pound of English peas? Well…there are so many options…but I wanted to go with one of my favorite things to make these days: Risotto.
The base of this recipe is from Giada De Laurentiis…because always trust an Italian to know risotto. I did add some bits and bobs to it…but, that’s what cooking is all about.
3 tablespoons unsalted butter (I used Smart Balance)
1 cup finely chopped onion
2 garlic cloves, minced
1 cup arborio rice
1/2 cup dry red wine
1/2 cup English peas, shelled
2-3 fresh chopped shitaki mushrooms
1/4 cup chopped fresh Italian parsley leaves
1/2 cup grated Parmesan, plus additional for garnish
Salt and freshly ground black pepper
Directions:
Bring the broth to a simmer over medium-high heat. Cover the broth and keep it warm over very low heat.
Melt the butter in a heavy large saucepan over medium heat.
Add the onion and saute until translucent, about 8 minutes. Stir in the garlic and saute for 30 seconds. Stir in the rice and cook for about 2 minutes until the rice is toasted.
Add the wine and stir until it is absorbed, about 1 minute. Add 3/4 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 6 minutes. Repeat, adding 3/4 cup of hot broth 3 more times, stirring often, about 18 minutes longer.
Add the remaining broth and simmer until the rice is just tender and the mixture is creamy, about 5 minutes longer.
Stir in the peas, mushrooms and parsley.
Add the 1/2 cup of Parmesan.
Season, to taste, with salt and pepper.
Spoon the risotto into bowls. Sprinkle additional cheese over and serve.
~*~*~
Creamy, rich, and awesome…are the three words that come to mind after I tasted this risotto. The combination of the peas with the rice works so well. And the red wine was the kicker. It totally added this hint of sweetness to the entire dish. Pair that with the salty Parmesan and it was a match made in culinary heaven. Would I make this again? In a heartbeat.
Risotto can be time consuming…and it can be tricky. But with a little patience and a strong arm to keep stirring…you can throw together a masterpiece with some rice, seasoning, and whatever vegetables you have laying around the kitchen.
You never realize how much you missed eating some things until you haven’t had it in awhile…and then come across it. Going gluten-free has meant I have given a lot of things up in this past year. Some people would lament this…and I have been there. Especially when it comes to dining out and the only safe thing on the menu is a salad. Other people would embrace the change and get creative or seek out new food items. As you can see with the maturation of this blog from a strictly vegetarian standpoint to one of a gluten-free vegetarian…reviewing products, restaurants, and posting recipes…after the initial sadness of waving goodbye to some of my dietary staples…I have learned to improvise, adapt, and overcome.
So it was the craziest thing when I was shopping at Whole Foods the other day. After such a positive experience with Livwell English muffins, I was back in the bakery section once more pawing through the other items they had by Livwell on the shelf. I was like a kid in a candy store. My doubts had been put to rest and now I was ready to dig in and try something else.
After a little deliberation, my roomie helped me narrow my choices down and from there…I went on to select the Livwell Gluten-Free Pita Bread for my next experiment…er…taste test. Research for the blog, you know?
Livwell Gluten-Free Pita Bread
It dawned on me as we were checking out…just how much I missed stuffing pockets of bread with whatever I cooked up for a filling. Seriously. I used to make pita sandwiches all the time. And then…I couldn’t. And for the first few months of my gluten-freedom…I just didn’t have bread. I couldn’t justify the cost…so it was just out of my diet completely. That began to change, thanks to some sales at local shops and finally readjusting the budget so that some staples could return to my diet.
So…yeah…the pita bread was making me so stupidly happy.
With the help of my CSA delivery of fresh, local vegetables, I conjured up a plan to create a delicious pita sandwich for my roommate and I to have for dinner one night. The only item I had to go to the grocery store for was an organic red bell pepper.
For dinner, I sliced up a tomato and placed it on a baking sheet. With it, I placed the full red bell pepper and tossed it in the oven for about half an hour to roast. I turned it once halfway through and…wow…did it ever make the kitchen smell amazing. While the tomatoes and the pepper were roasting, I rinsed off some spring mix lettuce, chopped up a yellow onion, and pulled out my homemade tzatziki. For my roommate, I cooked up a couple slices of veggie bacon (not gluten-free, so my sammie was sans-veggie bacon). As the pepper was finishing up in the oven, I pulled out the Livwell Pita breads and got to work.
Livwell Gluten-Free Pita Bread
The first thing I did with each soft, delicate slice was cut it in half. The directions say to toast for 1 to 2 minutes, probably in a toaster oven. I don’t own a toaster oven, so I threw each half into the toaster, turned down the heat, and popped them down. I let the toast for a moment before bringing each slice up, flipping it over and putting it back down for another moment or two.
When I brought them up again, they were warmed and slightly toasted. And they smelled really good. My pepper and tomatoes were done, so they came out of the oven and I set myself to the task of peeling and deseeding the roasted pepper. Simple.
So…it was now time to see how Livwell would stack up with their second product for me to try. Using a butter knife, I carefully began to separate the bread halves into the pita pockets. I thought this would be more difficult than it turned out to be. Despite being a very thin cut of bread, the Livwell pita bread was pretty easy to pry apart into the pocket form.
There was one point in their favor.
Creating the sandwich and seeing how the bread held up was the next challenge. I gave each pita a swipe of tzatziki, then stuffed it with greens, the roasted tomatoes, some sliced roasted red pepper, a sprinkling of onion, and then topped it off with some more tzatziki. I was shocked that these pitas weren’t crumbling in my hands. Despite their delicate appearance these shells are very hearty and stood up to me stuffing, swiping, and jostling as I put together the sandwiches.
With the pita bread now properly dressed and stuffed it was time for the ultimate taste test. My roommate and I sat down for dinner and dug in.
Livwell really does exceptional work for the gluten-free community. Let me start by saying that. Because this pita bread tasted so much like the white version of the full-barrel stuff I used to eat. It was light, warm, amazing, and delicious all rolled into one. The bread never got soggy and fell apart, despite the dressing. It held together and sustained the stuffing with no problems at all. The texture was fantastic. Not too heavy, but made to withstand whatever it might be stuffed with. The taste was exceptional. It honestly reminded me so much of the pita bread I used to eat growing up, or as an adult…before I was told to go gluten-free. So…I was a happy little foodie at dinner.
These amazing pita breads contain only 141 calories for the entire pita. Yeah…that made me a happy girl. Each one only contains 2 grams of fat as well. It’s a fantastic choice when it comes to gluten-free breads. These pita pockets are completely gluten-free, wheat-free, and dairy-free. Which means…ideal for someone like me.
So…if you have been wanting to stuff a sandwich again, but your gluten-free lifestyle has been making that impossible…find Livwell products and snag their pita bread. Honestly, you’ll fall in love with these. My roommate isn’t gluten-free, but even she was raving about these. Honestly…one of the best breads I have had since I had to go gluten-free.
I also think that should I make some Indian food in the near future, these would double perfectly for naan bread. Of course, I noticed on Livwell’s Web site that they actually do make gluten-free naan bread. My Whole Foods just doesn’t carry it…yet. I think it might be time to talk to customer service about a special order…
Check out your local Whole Foods and see if Livwell products are on their shelves. You won’t be disappointed.
There is one thing in my kitchen that is my ultimate weakness. No…it’s not the chocolate stash…or the cookies in the pantry…or even the vegan ice cream in the freezer. Nope…it’s something much better than all of that.
Peanut butter.
Ever since I was a child, I was obsessed with the flavor of peanut butter. While so many children these days are turning up with peanut allergies, I thankfully have no allergy to peanuts. Therefore, this amazing staple remains in my kitchen.
Growing up, I often would have an amazing peanut butter and jelly sandwich for lunch. They were easy, quick, and filling. That’s the wonderful thing about peanut butter. And, let me tell you, if left to my own devices, I would just get a spoon out and eat straight from the jar. I restrain myself from doing this…but…the temptation is clearly there.
So, imagine my elation when I discovered Lärabar created a Peanut Butter & Jelly Fruit and Nut Bar. Oh…I was quite excited, let me tell you. I actually had one of the larger bars of this flavor given to me for Christmas by my roommate, but I had picked up some mini versions at the Gluten-Free Expo in Birmingham, Alabama as well. I find the mini bars are the perfect size and amply filling for a pre-race snack about an hour before a run. It’s filling and not stupid on the calories. The larger bars…well…best to stick with half, let’s put it that way.
Anyway…this past weekend I was out and about on my training runs. While, currently, these aren’t super long runs, they are done very early in the morning. Before I head out, I usually have my bowl of cereal and some water. But, this past Sunday, I also knew that after my outdoor run, I would be heading to the gym, so some extra fuel would be required. Easy enough. I reached into my drawer of gluten-free goodies and pulled out my sack of Lärabar Minis. The Peanut Butter & Jelly one caught my eye…so that’s what I snagged.
Here’s the awesome thing about Lärabars – they are made with everyday fruits and nuts. No strange ingredients you can’t pronounce and no laundry-list of items included in each bar. There is no high-fructose corn syrup in any of them. And they are all vegan/vegetarian…and…gluten-free! WOOHOO!! What’s more…the full-size bar pack 6 grams of protein in it. This makes for a very happy vegetarian athlete here!
The Peanut Butter & Jelly Lärabar contains dates, peanuts, unsweetened cherries, and sea salt. That’s it. Those are your ingredients right there. Impressive, yes? What’s even better is that this bar really does taste like peanut butter and jelly. I’ve eaten a lot of peanut butter and jelly sandwiches in my life…and this is as close as you can get without actually being a peanut butter and jelly sandwich. It is SO good. So amazing and flavorful. The peanuts meld perfectly with the dates and cherries to give you the salty-sweet flavor of peanut butter and jelly. Yeah…color me impressed.
If love were a snack bar…it would be a Peanut Butter & Jelly Lärabar. I’m so glad I have a couple more of these in the drawer. These…are out-of-this-world yummy!
If you are a big fan of peanut butter and jelly…then give these bars from Lärabar a taste. You’ll be amazed, awestruck, and happy with the flavor. I promise!
If there is one thing that I hate…it’s having fresh fruits and vegetables go to waste. I try to use them up as soon as possible so that they don’t wilt or go bad before I can get used to them. And that’s what this dinner was all about. I had some organic tofu in the fridge and some fresh vegetables from the CSA delivery that I wanted to make sure didn’t get wasted.
I went ahead and sliced up the tofu into chunks and placed it in a plastic bag with some orange sauce to marinade overnight. While I was at it, I cooked up some white rice the night before as well so that when I got home from work I’d only have to chop the vegetables (I got my roommate to help with the prep on this to make it go faster) and then get everything going in the wok.
So, this is a recipe of my own devising and creation…all because I won’t let things go bad in my crisper drawer. I think vegetables are a gift…and should be used in their prime and not allowed to waste.
If you are feeling adventurous and the thought of tofu doesn’t scare you off…give my recipe a shot. My roommate devoured it…and that’s saying something!
Recipe: Orange Tofu and Rice Stir-Fry with Asian Vegetables
Orange Tofu and Rice Stir-Fry with Asian Vegetables
6 ounces organic tofu (I used Twin Oaks)
1/2 cup rice
1/3 cup San-J Sauce
1/4 cup chopped yellow onion
1/2 cup cabbage, chopped
1/2 cup bok choy
1/2 large cucumber, julienned
1/4 cup matchstick carrots
splash of hot chili oil
splash of sesame oil
salt (to taste)
dry roasted peanuts (optional)
Directions:
The night before, slice up 6 ounces of organic tofu into squares and place in a plastic bag. Add 3-4 tablespoons of San-J Orange Sauce to the bag, seal, shake to coat tofu and leave in the fridge overnight. In the morning, shake the bag again, and flip over to the other side. Leave until ready to add to the wok.
Prepare the rice according to package directions. I made 1/2 cup of white jasmine rice the night before, and pulled it out of the fridge just as it needed to be added to the wok.
Chop up the vegetables into bite size pieces.
Heat a wok on medium heat and add a splash of wok oil.
Add the yellow onion and begin to cook until the onion is translucent (about 2-3 minutes).
Add in the marinated tofu and stir in the wok. Continue to move the onion and tofu around in the wok, allowing it to cook and sear. When the tofu begins to brown, add the rice and the rest of the San-J Orange Sauce to the wok and begin to move the contents around so that the rice heats through. As it cooks, add a splash of hot chili oil and sesame oil, to taste. In addition, if needed, add a dash of salt to the stir-fry, to taste.
Once the rice is heated through, add the bok choy and cabbage and cook for 1-2 minutes more. Then add in the cucumbers and carrots. Cook for 1 more minute, then remove the wok from the heat. If using peanuts, add to the wok and give the contents a good stir.
Place the stir-fry in bowls and enjoy!
~*~*~
The addition of the peanuts, I admit, was a last-minute decision. I thought it would bring a nice texture to the dish…and I was right. Naturally, those with peanut allergies will want to omit them, but they are optional after all. I was actually very pleased with how this meal came out. I haven’t used my wok very often…but this was a good experiment with doing a stir-fry and it worked out in the end. Everything was seasoned well; nothing was overcooked. And the flavor…was spot-on. Not too heavy on the orange…because every flavor shined with each bite. It never tasted the same.
Let me tell you…for a recipe I conceived half of the night before and the rest of while I was in the kitchen slicing up vegetables I was pulling out of my crisper…I was so incredibly happy with the results.
Feeling adventurous? Go get some vegetables, grab some tofu…and use some San-J Orange Sauce…and get out your chopsticks. This is one stir-fry I intend to make again! And soon. Like…this weekend…
Me crossing the finish line of the Grand Slam 4 Miler – Louisville, Kentucky
Race: Grand Slam 4 Miler
Place: Louisville, KY
Date: July 21, 2012
Time: 34:22
I admit…this is a race I probably ran better than I should have. When I say better…I mean faster. Because, from previous postings in this blog you will note that I have had some issues with my left foot. I have done much to make sure that I would be in form to run this weekend…including not running all week leading up to this race. But, alas…I woke up this morning and I still had minor pain. So, I hobbled myself over to the drawer where I keep my running gear, pulled out the athletic tape, and wrapped it up to give it some extra support.
In hindsight…I’m glad I did that.
I was already upset this morning because my foot was still bothering me, but, you just suck it up buttercup and do what you can with the cards you are dealt. I grabbed some water from the fridge to begin some morning-of-the-race hydration and got breakfast ready. Easy. Cereal. With unsweetened almond milk. My normal pre-race brekkies.
However, this was two hours ahead of race start time, so I knew I would burn through the cereal and be hungry…probably by the start or at least by the middle of the race. So, inside my gluten-free drawer of protein/granola/fruit goodness, I emerged with a Truebar by Bakery on Main. It’s a chewy, gooey fruit and nut bar. I had never had one before and…ooops…this one was flavored with chai…so it had a bit of a spice to it. Not what you want pre-run…but that will teach me to read labels before just grabbing and hurrying out the door to the race.
I finished getting ready for the race, got my number pinned on, and made sure I had my iPod and my Garmin. Then it was out the door because who knew what traffic going into Louisville would be like.
The ride to Slugger Field in Louisville, Kentucky was easy. Seriously. No traffic hold-ups. No problems. The biggest issue of the morning was deciding on whether to park in the street or a lot. We finally chose a lot that was labeled as Private, but all the runners seemed to be parking there regardless. We are lemmings. We followed what everyone else was doing.
The tables were just getting set up for race day packet pick-up, and we had just about an hour before the race started. Cathy and I headed into Louisville Slugger Field because I wanted to use the restroom…you know…one with running water and toilets that flush (PRINCESS!). With that done, we went back down to street level and stood by the gate where we talked and I began to stretch.
That’s when Keith showed up. I know, because we had arranged that he would text me so we could meet up before the race. So, his text came through and I told him where we were standing. Moments later…there he was. It is so nice to know another runner in the race. This is the second race that Keith and I have been able to line up together in. The other was the OneAmerica 500 Festival Mini Marathon. I see him on Monday’s at my fun run at BlueMile in the Highlands of Louisville too. Keith and I have a lot in common, so we were fast friends after I joined the running group. Now it’s a matter of me being able to get to Louisville in time to make the fun runs on Monday. But…that’s a different rant.
We stretched, talked running shoes, and races we were thinking of running or have already signed up for. We’re both running in races next weekend…but different ones. He’s doing the Waterfront Challenge 5K Urban Obstacle Run while I am doing The Color Run (basically, I get paint powder thrown on me in this race…awesome!). So, different races. But, we talked about other options coming up that we both were interested in doing. It really made time fly and before we knew it…we were being asked to line up as we had 10 minutes to race start.
I gave Cathy a hug and she wished me luck and told me to take it easy. I agreed. And she went to go get situated for the start of the race while Keith and I chose a good spot to start…sort of near the front-middle of the pack of runners. There were just under 500 finishers in this race, so it was a decent size, although both Keith and I thought there would be more people. I prepped my Garmin and my iPod and the announcer said that we would get a “Runner’s ready…” And then the horn.
That’s exactly what we got. And we were off. The slow trot up to the start line was easy. It was when I crossed the start line and, as usual, went to take off, that my foot began to bother me. Right there. With the first step. I was so not happy with that. In this instance, it meant that I had to shorten my stride and figure out a good way to land without repeating the incident from the Activate America 5 Miler back in 2011. I slowed my pace and was doing this strange hobble, step sort of run. And that’s how it worked…for four miles. Mile one was easy, it seemed. But then as the second mile came on, there were some inclines. Those were particularly hard on my left foot. I didn’t power through them as I usually try to…I just tried to keep a good pace without pushing too much. Mile 3…same thing. Mile 4…same. My entire goal was to not be limping across the finish line. This also meant, despite knowing the finish line was right ahead…no all-out pick-up-the-pace and get there sprint at the end. None of that. I just…kept on at where I was and that’s the pace I crossed at.
I was handed some water and the man who handed me the bottle stopped me so he could read my headband. Today’s race headband said, “Find Your Happy Pace.” I love that saying…and for today’s race I found it very appropriate. I made my way over to where Cathy was standing and we began watching for Keith. He had stuck with me through the first mile…but after that I lost him. I knew he wouldn’t be too far behind me. And I was absolutely right. When we saw him round that corner, both Cathy and I started shouting and cheering him on. And as he crossed, I went to go high-five him…and we both grabbed water and made our way over to the curb to sit and relax…and try to cool down. While the morning was a lot cooler than it had been, it heated up fast out there.
We sat there, discussed the race, our paces, and how we felt we did. We re-hydrated. I took off my shoe and unwrapped my foot, giving it a bit of a massage before easing it back into my running shoe. Finally, we decided that we would move on as all of us had things we needed to get done that day. For me…first stop meant brunch at Wild Eggs.
Anyway…as we got up, Cathy and Keith began to meander off. I went to take a step and just stinging, hot pain went through my foot. I was paralyzed right there from it. I tried again, and had the same result. I was stuck…and they were walking away. Cathy did turn around and came over to help me move. She let me cling to her as I got moving. And once I got moving, it hurt, but at least I could keep moving. It was when I stopped…or sat for long periods of time that the pain would start up when I stood up or tried to move again.
But…I was a trooper. We got to Wild Eggs and I was going to go in and put our names in…but my Sketchers I changed into were worse on my feet than my running shoes. So, after Cathy parked and helped me get inside…we got our names in and went to the bathroom so I could change out of my running clothes and into street clothes. I made a decision to do what I never do…and that was just wear my running shoes today. Why? They are stability shoes…so while it still hurt…my foot could at least tolerate me standing, walking, etc. in these. So, the rest of the day, I had trouble getting going after sitting at a table or in the car, but once I was up and moving…I was fine.
Upon arriving at home though and after making a grueling climb up the stairs to my apartment…I went to take off my shoes. And that’s when the issues started. I could hardly put weight on my foot. It was excruciating pain when I even tried. So, I crawled out to the living room and went to put some items we had purchased away. When I couldn’t stand up to do it…we decided something was wrong. So…my foot has been up and becoming friends with every ice pack in the apartment on rotation. And I’m taking it very easy and downing Ibuprofen. It doesn’t hurt to press hard on my foot or anything…only for me to put my weight on it. SUCKS!
So…I’m down for the count for the time being. I’m hoping that resting it and taking it easy will make make it easier to move around on. So, cross your fingers and send good heeling thoughts my way. For now…I’m off to soak my feet in Epsom salts. Here goes nothing…or something…like healing.
That being said…my official race results are that I finished the Grand Slam 4 Miler in 34:22. That’s way better than I thought I would given my injury heading into the race. I was 139/489 overall and I was 5th/38 in my division. Not too bad for the injured girl, yes?
Now…to get back into running order. The sooner…the better. Because…seriously…ow!
So…my newest obsession is making my own ice cream. Yum. Yum. Yum. I love ice cream. Despite being lactose intolerant, I find ways to indulge in one of my favorite sweet treats whenever possible. Usually at least once over the weekend. Hey…they thankfully make little supplements that can be taken to help with the digestion of dairy. However…while that’s fine and good while we’re out and about, I don’t want to always have to pop a supplement before eating ice cream at home.
And, let’s face it…non-dairy ice cream is expensive! Like…really, really expensive. Like if I were to buy some regular ice cream the grocery store, the non-dairy variety is at least twice…if not three times more expensive. This is why I don’t buy ice cream for home unless there is a mega super sale going on non-dairy varieties…and that is a rare thing.
Now that I have broken out and have learned the ways of the ice cream maker…I’m delving into the wonders of making vegan ice cream. And this first recipe I gave a shot came from a blog called A Vegan Ice Cream Paradise.
You see…my CSA bin had some awesome looking fresh, organic cherries in it this last delivery and I didn’t want to see them go to waste. What better way to use them than in my first vegan ice cream experiment. And that’s exactly what I did…
Recipe: Vegan Cherry Dark Chocolate Chip Ice Cream
2 cups pitted cherries, quartered
1/2 – 3/4 cup sugar, depending on how sour your cherries are
Splash of water
2 c. almond milk (or any non-dairy milk) (I used Unsweetened Original Almond Milk)
2 tablespoons arrowroot powder
1 tsp. vanilla extract
1 teaspoon almond extract
3/4 cup dark chocolate chips (I used Nestle)
Few drops red food coloring (optional)
Directions:
Place 1-1/4 cup of the pitted cherries and the sugar in a medium saucepan. Add a tiny splash of water and bring to a boil, stirring to mix the sugar and the cherries. Once the cherries are getting soft and yummy and sweet, pour them into a blender and puree.
Pour the puree back into the saucepan and add the almond (or other non-dairy) milk. Bring the mixture back to a boil. When the mixture has just started to boil, take off the heat and immediately stir in the arrowroot slurry. This should immediately cause the liquid to thicken (not a lot, but a noticeable amount; it will be thicker when it cools).
Add the vanilla and almond extract. If you want a brighter shade of pink/red ice cream, add red food coloring until you’re happy with the shade.
Set the ice cream mixture aside to cool. (I kept mine in the refrigerator for 2-3 hours).
Freeze according to your ice cream maker’s instructions.
Add remaining cherries and the dark chocolate chips in the last five minutes of freezing.
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Now…just so you know…the texture on this isn’t your typical creamy ice cream texture. This comes across more like a sorbet than an ice cream. That being said…the flavors worked so amazingly well together. It was the perfect use for those very ripe and perfect cherries that I received in my CSA bin. I really didn’t have to add a lot of sugar to the recipe because of how sweet the cherries already were. I loved that. This recipe is incredibly easy…and for my first attempt at an almond milk-based ice cream…it came out better than I anticipated.
I can’t wait to experiment more! So…if you have an ice cream maker…or if you want to try some vegan ice cream…go ahead and give this a whirl. I promise…you’ll be hooked.
So…I had an unusual addition in my (happily) fruit-heavy CSA bin this week. Two very ripe, very amazing looking mangoes. (And for those of you who have seen Bend It Like Beckham…yes…I admit I pulled them out and said: “Juicy, juicy mangoes.”) Now, mangoes are awesome. I just have never really cared for them on their own. Mixed with other fruits or used in a recipe, however…and I am one happy girl. Even better…mango ice cream, mango yogurt, mango…sorbet.
LIGHT BULB!
You see, for my birthday last year I was given a fantastic gift. An ice cream maker. And I didn’t have enough room in my freezer until recently (this is me cutting out most processed foods) to store the freezer bowl in order to make my own ice cream. Well, with there being some room now, and me with these fantastic mangoes on hand…I figured…now was as good a time as any to delve into the art, the craft, and the wonder of ice cream making.
My first ever attempt…was a sorbet. There were recipes included in the manual, of course, but for something like mango sorbet, you want to get it right. So I turned to the internet, and found a Web site, called Lottie + Doof…and on it…the most fascinating recipe for mango sorbet I had seen yet. And finally…one that wasn’t mixing the mango with citrus. You’ll note the key ingredient when you get to it…
2 large, ripe mangoes (about 2 1/2 pounds)
2/3 cup sugar (I used vegan cane sugar)
3/4 cup water
1 tablespoon freshly squeezed lime juice (to taste)
1 tablespoon dark rum (to taste) (I used Myers’s Dark Rum)
Directions:
Peel the mangoes and remove the flesh from the pit.
Chop the mango flesh into large chunks and place it in a blender along with the rest of the ingredients.
Squeeze the mango pits and skins over the blender to extract as much juice as possible.
Puree the mixture until it is smooth.
Taste, and add more lime juice or rum, if needed.
Chill the mixture in the fridge for a couple of hours before processing in your ice cream maker according to instructions.
Keep frozen!
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This sorbet is amazing. The rum really does make all the difference when it comes to the flavor. It balances out the mango and just brings out this fantastic taste. One bite and I was hooked. And now, I have some containers of this chilling in my freezer. And, let me tell you, it’s fun to make your own ice cream. I’m hooked.
Love sorbet…give this recipe a try. And if you don’t have an ice cream maker, either go pick one up…or make popsicles with this mixture. But do enjoy!
The Celiathlete 