Fact: I take after my mom in the fact that I love, love, love Brussels sprouts. I mean…LOVE them. I didn’t know this, of course, until they turned up in my CSA bin one week. Instead of freaking out…I decided I would coax some flavor out of them. Try them a couple of ways. See if they were really as bad as those family shows growing made them out to be.
Turns out…they are awesome. And my favorite way to make them…is roasting them in the oven.
Simple, delicious, healthy, clean eating. Sign me up!
Well, this week when I received my CSA bin…I was ecstatic to find Brussels sprouts inside. I sensed some roasting coming up in my near future. So…I figured what better thing to have on a gray Saturday night. They make a fantastic dinner. Except this time, I roasted them up a little differently. I still seasoned them as I always did and tossed them with a light drizzle of extra virgin olive oil…but this time I sliced up some red onion and chopped up some fresh garlic cloves to roast with the Brussels sprouts as well.
Delicious!! The idea cropped up on a page I followed on Facebook. All I needed was a red onion, and I just happened to be heading to my grocery store. So, a huge thank you to The Slow Roasted Italian for the inspiration and a way to turn up the volume on one of my favorite ways to enjoy one of my favorite vegetables.
12 ounces fresh Brussels sprouts, cut in half (or quarters if sprouts are large)
3 garlic cloves, rough chopped
1/2 medium red onion, sliced
1 tablespoon extra virgin olive oil
salt and pepper to taste
Directions:
Preheat oven to 450°F. Line a baking sheet with aluminum foil.
Add Brussels sprouts, onions and garlic to pan. Drizzle with olive oil. Sprinkle with salt and pepper. Toss with clean hands, until coated. Wiggle the pan until Brussels spouts are in a single layer. Bake 20-25 minutes until fork tender.
Serve and devour…er…enjoy!
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I know too many people who have yet to give Brussels sprouts a try. If cooked properly…they can be one of the most fantastic things in this world. I fell in love with them at first bite. My mom loves them. My dad won’t touch them.
But, you won’t know how you feel about them until you give them a shot. Don’t discount these hearty little vegetables. They are amazing. Go ahead…roast them up and see what you think!!
Yep. Friday. Which many of you know means…BIN DAY!! I love my CSA bin. The problem was…I had a lot to use up still from the previous week. Like…potatoes. Both red potatoes and fingerling potatoes. The fingerling potatoes were actually from two bins ago…so I knew I needed to do that first.
Thankfully, I have a board for that on Pinterest…so I hit that up and found a recipe that sounded absolutely delicious. My version is a slight variance on a recipe from Bon Appétit. Really…it was delicious.
Better yet…it was easy to make.
Even better…healthy…and delicious!!
Recipe: Garlic and Herb Roasted Fingerling Potatoes
6 sprigs of fresh herbs, chopped (I used rosemary and thyme)
4 garlic cloves, peeled, grated
1 pound fingerling potatoes, unpeeled
2 tablespoons extra virgin olive oil
Kosher salt
Freshly ground pepper
Directions:
Preheat oven to 375°F.
Place herbs, garlic, potatoes, and oil in a large bowl. Season with salt and pepper and toss to coat.
Place in a large baking dish or rimmed cookie sheet and toss.
Bake for 45-55 minutes.
Serve hot.
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See how easy that is. The difficult part is smelling the potatoes as they cook because it really smelled amazing and delicious. I was ready to dive in when I pulled them out of the oven. Total win with the potatoes. It was nice to cook them up differently this time around. I am going to search for more fun and different potato recipes for the very near future.
Until then…give this one a try. I promise…you’ll fall in love with it. Especially if you like potatoes.
It seems to be a seasonal favorite of my CSA bin as of late. For two weeks in a row, it has been one of the components of my bin. Now, normally I would simply make a stir-fry out of it…but I’ve been attempting to expand on my culinary skills a little. Step a little outside the comfort zone. Do something…different.
I think I accomplished that last night when I cooked up a meal inspired by the blog Big Girls Small Kitchen. I had all the components on hand in my pantry and fridge…including the bok choy and tofu.
What emerged was a fantastic meal that really worked together. I served mine over basmati rice…which I cooked up while I was working on the rest of the dish as well. It was a fantastic meal and not too difficult to create either.
Recipe: Gluten-Free Sweet-and-Sour Tofu with Bok Choy
2 tablespoons flour (I used Better Batter Gluten-Free All Purpose Flour)
Pinch salt
2 tablespoons safflower, grapeseed, or other neutral oil
1/4 cup lemon juice
1/4 cup honey
1/4 cup soy sauce
1 tablespoon grated ginger (I used 1 teaspoon ground ginger)
1 tablespoon grated garlic (3 cloves)
Sriracha
2 bunches baby bok choy, rinsed, trimmed and cut into bite-sized pieces
3 scallions, white and green parts chopped and separated (I substituted 1/2 a white onion)
Directions:
Cut the tofu into slices about 1 inch thick. Press the water out of the slices, then cut them into 1-inch square cubes. In a baggie or on a wide plate, toss the tofu with the flour and salt until all the pieces have a thin coating.
Mix the lemon juice, honey, soy sauce, sriracha, garlic and ginger in a small bowl. Add 1 tablespoon water.
In a frying pan, warm the oil. In one layer, brown the tofu (in two batches if your pan is small), about 4 minutes per side.
Return all the tofu to the pan if you browned it in two batches.
Put in the onions and the crunchy part of the bok choy and cook for 2-3 minutes, stirring constantly. Add the green leaves and cook 1 more minute.
Add the sauce.
Bring the tofu to a boil, then lower the heat and let is simmer until the sauce has reduced and coats the tofu thickly, about 10 minutes.
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I was so happy with the way this meal turned out. The tofu was perfectly cooked, the flour giving it this slight texture to it, even after cooking in the sauce. The bok choy and onion, along with the sauce brought this amazing flavor to every component. I loved this sauce. It smelled amazing and it had the perfect balance of sweet and sour…nothing overpowering the other.
This meal is a great source of protein. As I said, I served mine over a serving of basmati rice…and it was delicious. This meal was so easy to put together and cook…perfect for those nights where you don’t want to spend all night in the kitchen cooking up dinner.
So…I know I have the ability to change out the items I receive in my CSA bin. The truth is…sometimes I don’t want to. Sometimes I like to be challenged by an ingredient…sit there for a couple days and ponder exactly how to best use this piece of produce that I don’t commonly have on hand, nor would I normally buy. Why do I do this? To keep my culinary skills up, of course.
Well, this week’s big challenge was this gorgeous head of cabbage. While I could easily make a coleslaw with it…my roomie despises coleslaw and I’m not a big fan of it myself. So…I was hoping to figure out a unique way to utilize it in a breakfast. With a little guidance form a blog called Ditch The Wheat, I got inspired to make my own little cabbage breakfast, adding a bit of texture with some homemade potato chips. That would give them some crunch. I also added a hint of flavor by adding some sliced shallots and some minced garlic to my sautéed cabbage.
And…to make it all breakfast-like…I topped each bowl off with a fried, over-easy egg. Surprisingly…very delicious and really packed with flavor.
Slice the fingerling potatoes thin like a chip. I recommend using a mandolin.
Pour enough olive oil into the pan to lightly fry the potato slices. Turn the pan to medium. Place the potato slices into the pan, sprinkle salt on them and flip when one side is crispy and sprinkle salt on them again. These are done when both sides are crispy. (NOTE: I used the Mastrad Topchips Chip Maker instead of pan frying them…or you could even bake them in the oven. I’m not big on frying…but not everyone has a chip maker like I do).
Take out all of the sweet potato chips and place on paper towel.
Place the shallot in the oil and stir, allowing to soften slightly. Add the cabbage and saute until desired crispiness. I prefer it to be well done. When you have about a minute left, add the garlic and stir.
While the cabbage finishes up, in a small pan, crack an egg and allow to fry on one side. Carefully flip the egg to cook the white through, but keep the center a little runny (unless you hate runny yolks, in which case…cook the hell out of that egg).
When the cabbage is done take out of the pan and mix with the chips. Place in two bowls and add a fried egg on top of each one. Serve immediately.
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I admit…I was surprised with how good this recipe turned out to be. I found elevating the flavor with shallot and garlic was a great call. The cabbage cooked perfectly, just slightly browned by the heat of the pan, giving it this nice caramelization. And the egg on top just made all the difference. One very healthy, nutritious, and different breakfast for sure. But one that I would repeat…in a heartbeat!
We all know…I am one big cookie monster. I mean…give me a chance to try a gluten-free cookie and I’m on it like Cookie Monster. OM NOM NOM!! Seriously…cookies are one of my biggest weaknesses when it comes to treats. I love them. I always have. I grew up with my mom constantly baking cookies, from scratch, on snow days, for special occasions, and especially during the holidays.
While my favorite will always be her Snickerdoodles (which I intend to attempt to make gluten-free this year…so wish me luck), I also love it when she would make sugar cookies. Not only did we get to help cut them into the fun shapes, but we got to help decorate them too. Sugar cookies are so simple…yet have always been one of my favorite cookies to reach for and devour…er…I mean eat.
Why?
Simple flavors. Simple ingredients. Pure awesomeness.
They are basically sugar, butter, and flour, but damn…they are awesome. I’d be hard-pressed to find someone who didn’t enjoy a sugar cookie. And if they said anything of the sort, I’d deem them a liar…just like everyone I know who says they hate chocolate.
LIES! ALL LIES!!
*cough*
Anyway…here I was…before the release of Pillsbury Gluten-Free Cookie Dough (which is refrigerated)…walking around my local natural foods store during one of their fun gluten-free events…when…the roommate says I can pick out some new products to try. WOOHOO! I love it when she expands my grocery budget as a treat…sometimes for no good reason. She says she benefits from it too…so it’s win/win! I never go overboard…and generally pick a few items that I’ve not seen anywhere else. And one of those items this last time was a gluten-free sugar cookie dough in the refrigerator section. It’s EatPastry Gluten-Free Sugar Momma Cookie Dough.
EatPastry is a line of vegan and some vegan and gluten-free cookie doughs. The company was founded, according to the website, by confusion, curiosity, and dedication. The company experimented until they came up with what they thought to be the best tasting, best “feeling” cookie dough. They use only high quality, all natural ingredients. And it has been a priority from the inception of EatPastry to maintain 100% vegan ingredients, meaning none have come into contact with any animal ingredients. Their cookie dough also uses only organic and fair trade sugar (evaporated cane juice) and select organic ingredients. They even make their own peanut butter for their (not gluten-free) vegan Peanut Butter Chocolate Chip Cookie Dough. EatPastry’s doughs contain no eggs, no dairy, no preservatives, no processing, no fillers, no GMOs and no funny business. None. Good cookie dough is serious business, folks! They even state that all flavors were created with various moods in mind.
Mood food. Love it.
Well…I am just now getting around to using this dough because…well…I ran out of desserts in my freezer and pantry. HA! I wanted to try this before but I was working against a deadline on expiration dates. So…this little container was just hanging out in my fridge…waiting patiently.
It’s time to shine came yesterday! I just polished off a delicious, fresh dinner and knew I needed something sweet. I always have dessert. Always. So…I pulled this out of the fridge, preheated my oven to 350 degrees and laid out a strip of parchment paper across a baking sheet. I scooped up two tablespoons of dough, flattened each spoonful out, and then threw the pan in the oven.
How easy is that? About 12 minutes later…out they came. Delicious, individual cookies that were fresh from the oven. That is a total dessert win.
And…oh…my goodness. The EatPastry Gluten-Free Sugar Momma Cookie Dough is sassy, sweet and seductive. No…really…that’s what the Web site says. But I couldn’t agree more. First of all, with the scoopable refrigerator dough, you can make one cookie at a time if that’s what you wanted. You don’t have to make an entire batch right away…which you may or may not polish off before they start to get hard. This is easy and convenient. Seriously. They have this great texture to them. They are soft on the middle, but golden on the edges. And fresh from the oven…that is unbeatable. The flavors are subtle…but fantastic. There is that rich, delicate undertone of vanilla in each bite. And these cookies aren’t gritty with sugar. Not one bit. They are so amazing that it’s probably a good thing I can cook them up personally. Or I might eat the entire container.
Let’s talk ingredients and nutrition now…because I like to know what I’m getting myself into.
The EatPastry Gluten-Free Sugar Momma Cookie Dough is made of from a gluten-free flour blend (garbanzo, brown rice), Earth Balance, filtered water, pure salt, natural flavor (derived from corn with no MSG, no alcohol, no gluten) sunflower lecithin, lactic acid (derived from sugar beets), organic evaporated cane juice, pure apple sauce, pure vanilla extract, nutmeg, baking soda, and sea salt. Not too bad for a cookie right?
You’ll fee the same way about the nutrition. One serving is 1 tablespoon, which spoons you up only 60 calories and 2.5 grams of fat. This serving also has only 25 mg sodium and 5 grams of sugar. Yes…5 grams of sugar in a SUGAR COOKIE!!! You don’t get any fiber of protein from these cookies, but they are free of trans fats as well as cholesterol.
And they are fantastic. Really sexy, smooth, sinful gluten-free cookies of awesomeness. Without the guilt. Because, let’s face it…you don’t find 60 calorie cookies just anywhere, right?
I hope to try the other two vegan and gluten-free varieties offered by EatPastry…the Chocolate Chip and the Snickerdoodle (SQUEE!).
If you can find EatPastry refrigerated vegan and gluten-free cookie dough in your grocery store or natural food store…get it…and try it. You can scoop what you like and keep the rest for later. I’m loving it.
Cookie made from EatPastry’s Gluten-Free Sugar Momma Cookie Dough
To this day…thanks to the good gluten-free bagels out on the market…bagels continue to be one of my favorite, easy, breakfast foods (or snack…or even lunch or dinner) to eat.
That’s right. Just as any proper New Yorker will attest…the bagel is the best invention out there. I love them. I loved them back when I could eat “regular” bagels. And I love them now because I have found two brands that do bagels right. One handles bagel thins…but when it comes to all-out bagels…the crispy on the outside, soft on the inside bready treat…I turn to none other than Udi’s.
Udi’s knows how important taste and texture are to the gluten-free community. They strive to provide the best quality, best tasting gluten-free products out there. The first time I ever had one of their bagels…I might have cried.
Okay…I admit it…there were tears of joy. And I think the roomie had to hug me.
Yes…they really are that good.
And, get this…the roomie was never big on bagels…until she had one of the Udi’s Gluten-Free variety. Now…she loves them as much as I do, and is always interested to see what kind of topping I schmear over one in the morning.
Bagels are back with a gluten-free vengeance.
Okay…there is nothing new about Udi’s Gluten-Free Whole Grain Bagels. They’ve been out on the market for as long (if not a wee bit longer) as I’ve been gluten-free. It’s just taken me this long to purchase them and try them. Why? I don’t know. I’m a grocery shopping dork, apparently. But…the other day they were on Manager’s Special at my local grocery store…and I couldn’t pass up a pack of these for $2.49. HELLO! They found their way into my shopping basket faster than you can say gluten-free!
Udi’s Gluten-Free Whole Grain Bagels (untoasted)
Here it was, the Monday after a trip to Huntington, West Virginia, where I ran a full marathon. I was a little sore, very tired, and not wanting to put on my creative thinking cap to actually come up with something to eat for breakfast that day. Thank goodness for splurge purchases on sale items. I reached into my freezer and pulled out two (one for me, one for the roomie) of the Udi’s Gluten-Free Whole Grain Bagels, placed them in a ziplock bag to thaw and became a slug for a good chunk of the morning. Around 20 minutes before the roomie was to get up for work, I turned on my oven to 350 degrees removed the bagels from the ziplock. They were completely thawed and soft (but not mushy…at all!!). I split them in half and set them on a baking sheet. Into the oven they went for about 10 minutes until they were just golden on the top. By then, the roomie was up and ready for some food…same as me.
Why the oven? Because I got rid of my toasted when I was diagnosed with Celiac. The toaster had been used with regular bread and therefore…I couldn’t use it anymore. Toasting bread in the oven is just as easy…it just takes a moment longer to allow it to preheat. I can deal with that. Sure, I miss the ease of a toaster…and yes, I could buy a new one, but my kitchen is the size of a walk-in closet…and I honestly have no room for one.
Anyway…I digress…
Udi’s Gluten-Free Whole Grain Bagels are AMAZING! So tasty. I topped off one half with pumpkin spice cream cheese. The other half got a schmear of PB & Jellies Pumpkin Pie Jam (which I bought in Colorado Springs, CO). Why the different options? Well, I was down to just one serving of the cream cheese, so I split it with the roomie!
So…the verdict from both of us is…SUPER YUM! Like YUMTASTIC kind of YUM! Mmmm…mmmm…fantastic kind of YUM! SO YUM! I loved the texture of these bagels and the fact that they are the size of a real bagel, if not slightly bigger. The crust gets this nice crust on it, but the inside remains soft, but toasted all the way through. Perfect bagel texture…and probably better than any regular bagel I had ever eaten. I am beyond impressed! No surprise there!
So, let’s talk ingredients and nutrition, shall we? I know…I know…but it needs to be done. Udi’s Gluten-Free Whole Grain Bagels are made from water, tapioca starch, brown rice flour, non-GMO canola oil, egg whites, dried cane syrup, teff flour, tapi0ca maltodextrin, tapioca syrup, flax seed, xanthan gum, yeast, salt, cultured corn syrup solids and citric acid, dry molasses, and enzymes. So…it’s not completely clean eating…but it’s not as bad as some things on the market.
Nutrition-wise, one serving is one a bagel. This really large bagel will serve you 320 calories and 11 grams of fat. One bagel also has 570 mg of sodium and 5 grams of sugar. In addition to that, this one bagel will also provide you with 3 grams of fiber and 8 grams of protein. Trust me…you’ll be more than full after eating one of these…and you won’t be hungry for awhile. LOVE THAT!
I also love how delicious these bagels are…for real. Udi’s really does have it figured out and does a brilliant job of maintaining high standards when it comes to their products. This leaves only one type of bagel left for me to try…the Cinnamon Raisin. And I haven’t found that anywhere around here as of yet.
If you love bagels…you’ll totally love these! Trust me.
Toast one up for yourself and see if you agree!
Udi’s Gluten-Free Whole Grain Bagel (toasted and topped with a schmear of pumpkin spice cream cheese and a schmear of PB & Jellies Pumpkin Pie Jam)
Restaurant: Husson’s Pizza, Huntington, West Virginia
It was the night before a marathon and I was in Huntington, West Virginia. Trust me…when it comes to dining gluten-free, Huntington, West Virginia is not where you’d want to find yourself. Why? There just aren’t a lot of options out there.
But…it’s tradition.
Race = fuel = gluten-free pizza.
Thankfully, before he left the running group and the state to move to Dayton, Ohio, my good friend Keith mentioned this place called Husson’s…not far from Marshall University. As this was the Marshall University Marathon…I was going to be in that area anyway. So Husson’s Pizza was kept in the back of my mind. And I recalled it as the date of the race grew closer and I traveled from Louisville to Huntington.
After a very busy day of traveling and race related stuff…I was ready to tuck into my gluten-free pizza around 5 p.m. My roomie and I had planned on splitting one of the 10 inch gluten-free pizzas. So when we drove down to Husson’s Pizza on Hal Greer Boulevard, we parked the car, and headed toward the establishment. Huntington, West Virginia is a mix of really beautiful buildings and some that are run down. Husson’s was definitely one of the ones that looked down. And if I had been traveling through, without the recommendation from my friend Keith, I probably never would have stopped there to eat. At all.
But, looks can be deceiving.
We stepped inside, and while the place definitely looks dated, you can’t argue with the affordability of their food. We already had an idea of what we wanted to eat…so we stepped up to the counter. We were greeted by a very friendly guy working the register who was ready to take our order. Cathy inquired about the gluten-free crust and they confirmed they did have it. So, as it was the day before a marathon…we kept the flavors simple.
A gluten-free pizza with tomatoes and pineapple ($10.99). YUM! It’s great because you can actually choose up to 5 toppings for the pizza without being charged extra for it. And a $10.99 gluten-free pizza is awesome. What a great price. With our order in, Cathy and I settled in at one of the tables and awaited our food.
A short while later, our pizza arrived.
It smelled absolutely fantastic. It looked a mess…but…if it was as good as it smelled we were certainly in for a treat. I snapped a picture for the blog…and we each took our first slices.
So, the pizza is really nothing to right home about. Which was more than disappointing. The gluten-free crust was a simple cracker crust. Not much flavor. And it crumbled. It crumbled under the sauce, cheese, and our two toppings. I had no silverware to eat my pizza with (and I normally eat pizza with a fork and knife), so as the pizza would fall apart, I would have to scoop it up with my fingers. The sauce, however, was awesome. It was definitely the star of the entire pizza. I loved the smokey, rich flavor that came with this simple red sauce. It was fantastic. I could have eaten an entire jar of the sauce. I loved how the pineapple and tomatoes were chopped up small…but they were just casually thrown onto the top…so it was a bit…uneven with the toppings on the 8 slices. Like I said…decent enough pizza…but nothing that really made me want to go back for more.
While I appreciate a decent, affordable, gluten-free meal as much as the next person, I was truly hoping for an epic pizza experience. As it was, with the exception of the sauce, this was a complete let down. Not bad. And if I were back in town, I would probably head here for food again…because I know they have gluten-free food I can eat. I just…wish it had been more spectacular than it was.
When you eat a lot of gluten-free pizza…and I do…you just need a bit more than a cracker crust and a splash of sauce and a dusting of toppings. I want my taste buds to be wowed and my stomach to be full. This pizza didn’t accomplish that at all. Again, it wasn’t horrible or bad…it just wasn’t what I had anticipated. I’ve been spoiled by too many really damn good gluten-free pizzas that when I get something like this…it’s a complete let-down.
At least tradition remained thanks to Husson’s Pizza.
Husson’s Pizza’s Gluten-Free Pizza with Tomatoes and Pineapple
Me crossing the finish line of the Marshall University Marathon carrying a football (which you can’t see, but I’m doing it!) – Huntington, West Virginia
Race: Marshall University Marathon
Place: Huntington, WV
Date: November 10, 2013
Time: 3:35:55
WE ARE…MARSHALL!
Yep…just like the movie. And as a self-proclaimed lover of Matthew McConaughey, who starred as head coach Jack Lengyel in the film about the 1970 plane crash that killed 37 football players on the Marshall University Thundering Herd football team, as well as 5 of the coaches, 2 athletic trainers, the athletic director, 25 boosters, and a crew of five. I loved this movie and watching how the university, the football program, and the community begins to rebuild and heal from the tragedy.
So, here I am…just a month from my first marathon (Chicago), and I find myself in the city of Huntington, West Virginia. Aside from Marshall University being located there, some of you may recall that Huntington got a lot of notoriety back in 2010 when Jamie Oliver rolled into town for the television program, Jamie Oliver’s Food Revolution, in which he set out to reform the school lunch programs, help American society fight obesity, and change their eating habits in order to live healthier and longer lives. Why Huntington? Because in 2010, Huntington, West Virginia was recognized statistically as one of the unhealthiest cities in the country.
So, ultimately, I knew about Huntington, West Virginia. Because…well…I watch anything with Matthew McConaughey and I am a foodie and totally drank in everything that happened when Jamie Oliver rolled into Huntington, West Virginia to attempt to change the way people there lived.
I also was unaware that Marshall University hosted a marathon, half marathon, and 5K…until my roomie, Cathy, stumbled upon it.
So, I signed up.
And that’s why, after a very fast 3 mile shake-out run on Saturday morning, a shower, and some gluten-free pumpkin chocolate chip pancakes (homemade because…I’m chef-y like that), Cathy and I finished packing, loaded up the car, and made the almost 3 hour drive to Huntington, West Virginia.
We rolled into town around 1:15 p.m. and immediately set out to find the expo. We weren’t staying in Huntington, rather just across the bridge in Ohio. And check-in time at the hotel wasn’t until 3 p.m. We had some time to kill. The directions to the expo were quite vague. All we had was that it was located on the corner of 5th Avenue and 29th Street. Should be easy to find, right? I saw it…but Cathy said it wasn’t there and kept on driving. So we made a couple of loops before I told her to head back to the corner of 5th and 29th. She spotted it this time. So, we pulled in…parked…and headed to the very small expo. Oddly enough, the Website for this marathon said the venue for packet pickup was moved to a more spacious area…we were in a hallway…so I wonder how small it has been in the past few years…
Anyway…the longest line in there was for the half marathon, which seems to be the most popular of the races that they offer this weekend. I stepped in and was asked which race I was running. I said the marathon and they directed me to the table immediately to my left, that had virtually no line at all. None. Just a few people getting their bags with their swag inside. Oh…and their bib number. I gave my name and they grabbed my t-shirt and jacket…yes…jacket and passed that over to me with the little backpack. My number (#529) was given to me and I snagged a few safety pins. That was done. Having learned my lesson at previous races, I pulled out the t-shirt and noticed that the medium was definitely going to be too big for me. So…I went to find where to exchange it for a small. Unfortunately…there were no more women’s smalls. There was an extra small…so I tried it…and it’s a perfect fit. They did say the shirts were running big this year. No kidding. My jacket is a little big…but I like it that way. Room for layers. It’s an official Asics branded jacket with the marathon logo on the back. Oh…but the fun doesn’t stop there, friends…
Hanging out with Bart Yasso at the expo and packet pickup for the Marshall University Marathon – Huntington, West Virginia
Because Marshall University is known for its football team…the Thundering Herd…you also get the opportunity to purchase a Marshall University football. It was $30…but I had to have one. I mean…who else does this?!! I love something unique with a race. Even better…you could have your football tossed to you as you run into the finish line. That’s actually one of the draws of this race. About 100 yards from the finish, you have the choice to carry a football with you. Some you can keep…some you have to give back. I wanted mine. So…I was given a green ribbon to hook onto my bib that said “FOOTBALL” on it. GAME ON. I was way too excited for my own good. Over a football.
Oh…and it just so happened that Bart Yasso was at the expo as well. He was near the table with the footballs, and as no one was in his line I stepped over to talk to him. I told him that I had missed the chance to see him in Chicago, my first marathon, so I was excited to get to meet him now. He was very nice and we spoke a lot about races and upcoming events. He was so easy to talk to. I asked to get a picture and he graciously complied. SO much love for this guy. Makes me want to give those Yasso 800s a real try.
That was pretty much all there was to the expo…so Cathy and I left and headed downtown. I really wanted to see Huntington’s Kitchen (formerly Jamie’s Kitchen from the aforementioned Jamie Oliver’s Food Revolution television series. It was closed, but we did find it and I got my foodie nerd on by taking a picture out front. Then, we headed across the street to the small little shopping center and went into a bookstore and just walked around. The wind was gusting hard at this point, so stepping into a shop was nice. I ended up purchasing Bart Yasso’s book, ironically. Go figure. It was still too soon to check into the hotel or get dinner, so we decided we’d hit up the local frozen yogurt place for some dessert. I mean…break the rules at times and get dessert first. It was really delicious…and they had so many gluten-free options. I was in heaven. After getting dessert, we headed to the hotel in Ohio and checked in…watched some Diners, Drive-Ins and Dives on Food Network…then…around 4:30, left to go get my prerequisite gluten-free pizza from a place called Husson’s. It was recommended to me by my friend Keith…and I trust Keith (he is also a gluten-free runner). Cathy and I split the 10 inch gluten-free pizza, which we topped off with tomato and pineapple…and it was…okay. I’ve had really, really good gluten-free pizza…so this was just mediocre. The sauce, however, was killer. With that taken care of…it was time to get back to the hotel so I could foam roll and relax before getting to bed. I even laid out my race outfit and had everything ready to go for the early morning alarm. Then, I settled in to watch more Diners, Drive-Ins and Dives…because that’s how I do race weekend!
My Marshall University Marathon outfit…I knew it was going to be cold, but I didn’t want to overdress. I opted for a singlet and my running skirt…and wore arm warmers and gloves. The arm warmers stayed on the entire time, but the gloves were ditched just before the halfway point.
At 9 p.m., however, it was lights out. And I actually fell asleep in good time. However, around 2 a.m., I woke up from a dream where I was 20 minutes late for the race. No joke. Restlessness set in the rest of the night, because while I knew I had an alarm set for 4 a.m., I was now worried I’d not hear it or just not make it to that start line in time. Stress!
That alarm went off at 4 a.m., and I had a bit of trouble turning it off, but I managed without waking Cathy up. I think she’s immune to my alarm on my phone now. Anyway…I got out of bed, went into the bathroom and began to go through my race morning routine. I got dressed, did my hair, and then got out some water and the cereal I brought with me. This race it was Van’s Gluten-Free Cinnamon Heaven cereal. I ate it dry, as I always do on race morning. Cathy got up around 4:45 and she fixed herself up some food to eat and then went and got dressed. I got my water bottles loaded with regular water and one with electrolytes, then loaded up my GU packets to take at similar intervals as I did Chicago. I grabbed some wet wipes from our bathroom and tissues…just in case. Then, I laced up my Newtons for the first time I’ve worn them over 13 miles. I was ready. So was Cathy. So, she got her hotel key and I grabbed the bananas for pre-race fuel. We were out the door and down to the car to make the short drive over to Huntington.
We made fantastic time, pulled into the stadium and parked without a problem. It was chilly out that morning, so we sat in the car with the heat going until around 6:15 a.m. After that, I finally knew it was time to get out and get acclimated and ready to race. We headed toward the stadium and stopped to admire the really cool statue built into the facade. I had to get a picture with it. Then we stepped inside out of the cold. I made use of the flushing toilets and then came out to get some stretching done. It was still chilly inside…because stadiums aren’t full enclosed, but it was better than being completely out in the air. Around 6:30 a.m., I ate my banana, did a little more stretching…then stepped out to honestly get acclimated.
Runners for all the races were beginning to line the sidewalk on 3rd Avenue. I kept getting asked if this was where the start of the race was. I kept saying I had no clue…but this was where the pacers were, so we were in the right spot. Soon, they completely closed the road and runners took over the entire width of 3rd Avenue. I wasn’t lining up with pacers at all, so instead I met some new friends who were so much fun to talk with at the beginning. It really just kept nerves down. The announcer came on and gave a few short announcements. Bart Yasso came on the speaker to wish everyone luck. The national anthem was sung…although I couldn’t find a flag. And then…we were given a blessing for a safe race for all. Then…we were given a count down and a horn.
With the statue in the facade of the stadium before the start of the race on Sunday morning. WE ARE…MARSHALL!
All the runners around me were asking where the start line was. Apparently the timers were off to the side near a flag, but everyone was looking for the strip on the ground…and there wasn’t one. I just started my Garmin and hoped for the best. Off I went…Marshall Marathon!
The first two miles of this race were really, really bottle-necked. I mean, runners were running tight, so there was really no getting around them. You just had to wait for a break and hope you could make it through. I did a little bobbing and weaving, but this did help me keep my speed in check coming out of the gate. So there is the positive. The course for the marathon was a loop that is run twice. So, even though this course was advertised as fast and flat (which…it is not flat! Remember…if a race says it has a flat course, you better believe there will be some hills!), there were some more challenging aspects. The roads were not completely closed throughout the course, for one thing, so we were running in one lane. The streets in Huntington are really, really, banked, and with the road partially open, I couldn’t switch sides like I did in Chicago. UGH! But, you just make it work as best you can. As I rounded into Mile 2, Cathy was standing on the corner, waving my sign, and screaming at me. It was awesome. Of course, then a little further in, the road changed from pavement to brick. Not just that…we tackled the first hill.
There wasn’t a lot of crowd support in this race, which definitely makes it more of a mental challenge. In Chicago, I forgot I was running at times. There was just so much going on and so much to drink in. At the Marshall University Marathon, while there were some clumps of people here and there, much of the race was pretty solitary. Just you…the other runners…and the road. It was a huge challenge.
As I rounded out of Mile 6, we entered onto the park area, which meant we went from pavement to this sort of worn dirt trail. There was loose gravel and it just really meant changing up the stride. It was around here that I had one of the worst side stitches ever. It was painful. So, I eased up on my pace, pressed on my side, drank down some water, and breathed deep. It last through around Mile 9, and I was just focusing on the path I was running. The side stitch did subside, just as I neared Mile 9. Which was perfect timing because who was standing at that mile marker? Bart Yasso!! He spotted me, pointed at me and said, “You’re looking good, girl!” Pardon the minor fangirl runner squee. We were finally dumped back onto the actual road soon after that, thank goodness!! I was already dreading that portion in the second loop. But, it was best to focus on the task at hand. The next few miles were enough to get my warmed up enough to ditch the gloves after we ran by the Ohio River. This was around Mile 12. I figured I wouldn’t need them anymore. Lesson…learned! But, I reached the split where the half marathoners were sent into the stadium to finish and the marathoners were sent through campus. I went the way fewer people were going. I was told at the entrance to follow the green arrows, so…I did. And eventually I came out of the campus grounds and onto the road. Mile 13…and who is standing there? Cathy. And she is screaming. And she has people standing with her who are screaming my name and cheering me on. She recruited people…that’s awesome! I hit the halfway point with a great time, I felt, at 1:43:43. Not too bad.
But then…
THE WIND.
Me fighting the 21 mph wind gusts at Mile 15 of the Marshall University Marathon – Huntington, West Virginia
Fierce, strong, and crazy winds that stuck with those on the marathon from Mile 13 to Mile 19. A strong headwind that was 14 mph with gusts up to 21 mph. It was stupid insane. At points, I felt like I wasn’t even moving. I saw some runners come to a walk because they didn’t want to expend too much energy just battling the wind. I eased up. I drank some water. I just was determined to finish strong. The wind, however, was definitely adding a new level of difficulty to the course. And I was not happy about it. It was a cold, strong wind…that apparently, according to Cathy, was ripping down the banners inside the stadium. I saw some runners lose their bibs. It was stupid strong. I did have one more Cathy sighting at Mile 15 where she shouted and screamed and waved the sign…but after that…the crowd support was pretty much limited to the volunteers and maybe the people in the park. When you’re running 26.2 miles, that crowd becomes your lifeline. And I definitely missed having that noise and distraction this time around.
The second loop felt so much harder than the first one did. The wind was part of it, and I did have to push harder than I would have liked to get through. But, you just do what you can. Race day can be so unpredictable. I actually welcomed the trail this time because at least the wind was no longer at my head. It was coming at me from the side. It was a little reprieve. I ticked off those miles as well as I could, but I was really starting to feel the lack of oomph in my stride. What I needed was a crowd. Some cheering. Something. But…there was none to be found.
Instead, I put my head back into the game and focused on the task of finishing. Miles 22 through the finish were back on the streets and off the path…which made it a little easier to run. I did what I could…but knew the magic I felt in Chicago was not coming back for this race. I pressed on, feeling determined to reach that finish line. I’d go mile by mile…taking it one step at a time. I had no time goal for this one, being that it was so close to my last marathon…so that was not an issue for me. I just felt a little let down with myself. Like…I could have done so much better.
Finally, the stadium came into view and I knew I was nearing the end of the race. We were sent back through campus and then turned to the left this time to head toward the stadium. Almost there. I pushed as much as I could at this point. At least there was a crowd here. The steep hill down into the stadium made me pull up. I didn’t want to tear up my quads…and it was really steep. Once I hit the AstroTurf, however, I was ready to cross that finish. I rounded the corner and headed toward the guy passing out footballs. He tossed it to me. Somehow my hands functioned enough to hold onto it and I ran it all the way to the finish line. I wanted to spike it, but I had people in the way, so, I simply held onto it and “Bolted” as I said I would. Then I handed it to the guy collecting footballs and moved on.
Cathy met me at the end of the chute. I looked over at her and said the first thing that came to mind:
“That one hurt.”
And it did. My knee was twinging at me, but I made my way over to the big vat of ice that held water bottles. I grabbed two of them and went to move out of the way. I wanted to get my feet up. First things first…I put my name on the list for a massage. Then, it was over to the dirt path to settle in and put my feet up. I called my mom at this point, but she was busy doing inventory at her job so I kept it short and she promised she would call back later. After about 5 minutes, I sat up and drank down some water. Cathy had my phone and was checking the results.
Guess what…
Me with my football and my age division award for coming in 3rd in my age division at the Marshall University Marathon – Huntington, West Virginia
Despite having one of the hardest races of my life…struggling with the wind and my own mind…I placed third in my age division. IN. A. MARATHON. I was elated. I was shocked. I was ready to get up and move around some more, because I knew that after the race and a quick trip back to the hotel, the car was my destiny, which meant I wouldn’t have the opportunity to stretch it out and keep moving like I did in Chicago. I moved around the field for a bit until it was time for my massage. I, thankfully, got the guy with the giant heating pad, which he put over my back. The massage felt awesome and I was so glad I got one. While that was going on, Cathy set out to find out about age division awards. She wasn’t successful, and returned just as my massage was finishing.
After that, we set out on a mission to find out about awards. It took awhile, but we finally spotted a guy carrying an award and talking to one of his buddies about it. Cathy asked where he got it and he directed us to the other side of the red tent on the field. I went over there and spoke to the gentleman behind the table. He only had the half marathon results so we had to wait. They were having printer problems trying to do the full marathon. About 20-30 minutes later, it was resolved and I received my age division award…a gorgeous blown glass vase done by a local company. It is really beautiful. I had to stick around to get the award because they weren’t mailing them this year. The staff of this race is all volunteers and it makes that task nearly impossible.
After I picked up the award, it was time to head back to the hotel. I made it up an incline, past the statue in the side of the building and to the car. I got inside and it was a quick zip over the river to Ohio and the waiting hotel. We asked for a late checkout time, but it was going to need to be later now since we had to wait on the age division award. I went up to the room to shower…Cathy made arrangements for us to check out at 1 p.m. Except the hotel key wasn’t working. So when she got up there, she had to go back down to the desk and get the key working again. Finally…I was in the room, heading for a nice, hot, relaxing shower.
I was dreading the car ride…but it had to happen. I was also craving grapes. So we stopped off at a travel center and I managed to find this huge cup of grapes. I had to have it…and some more water. Then, the car ride to Lexington. I was starving and while I had wanted to stop frequently to stretch out my legs…I wanted to get to my gluten-free pasta for lunch more. So…we drove through to Lexington, stopping at Bella Notte, my favorite place to eat in Lexington, where I can safely get gluten-free pasta. After that, we walked over to the nearby Half Price Books, where my mom called me back. I talked to her and shopped…and ended up buying a couple of things. Then, it was a hike back to the car, and our last leg into Louisville. We got into town, went to Whole Foods to finish up grocery shopping for the week, hit up the Comfy Cow for some ice cream as a reward for a great race, and then…HOME!
Despite the conditions with the wind (you can’t predict mother nature!), I did enjoy this race. The lack of crowd support does mean you are quite aware of every moment you are actually running in this race. So, if you love to have that crowd as a distraction…this is not the race to run. It was very well organized, however, and it was a lot of fun. The course, while not flat as advertised, wasn’t bad. Loops are a bit daunting though…because you know what’s coming the second time around. But that’s both good and bad. I fought hard for this one and am quite proud of what I accomplished in Huntington.
Official results of the Marshall University Marathon are that I finished in a time of 3:35:55…which I’ll take with a smile on my face. Considering I was down and out for that second loop, the fact that I finished in sub 3:40:00 is still a mystery to me on how I manged it. I do wonder, though, had conditions been different, had that wind not been so defeating, would I have bettered my Chicago time? I can’t dwell on that, however. Because this race wasn’t meant to be run for time. And as disappointed as I am with some of my mile splits, I fought for this one. I dug deep and I really found my strong. I was 84/614 runners overall. I was 10/235 women to cross the finish line. And I was 3/35 in my age division. Despite it all…I’m still smiling.
I’m also enjoying my rest days. I’ve earned them.
Running two marathons within a month of each other will tear you down, and now I am in the rebuilding phase. This marathon really got into my head. It was a mental challenge and a physical challenge. And when I am back out on the roads, I am going to keep in mind how much I fought on this one…and come back ready to get stronger and better. Part of me feels defeated by this one…like it bested me…but the other part of me reminds me that I finished and I finished strong. And while this wasn’t a “good” race as far as how I felt during the event, it was a good reminder that good days and bad days happen…you just roll with it. And if the results you get aren’t want you hoped for…adapt and overcome. It’s hard…but it sure beats the “WHAT IF…” questions your mind will throw at you. I hold my head high and stand proud. This took a lot out of me and showed me just what I was made of.
Huntington, West Virginia…thank you for giving me this opportunity. I will forever treasure the lessons I learned on the roads through your city.
WE ARE…MARSHALL!!
Me with Marco, the mascot of the Marshall University Thundering Herd, after I finished. I was still smiling!
The swag from the Marshall University Marathon – Huntington, WV. Not pictured is the 26.2 magnet you get after you finish as well. I forgot I stuck it on my fridge. It’s in the green and white Marshall University colors.
With Halloween over…the next big holiday coming up is none other than Thanksgiving. And we all have a lot to be thankful for this year.
Do you know what I’m thankful for?
Stuffing.
Yep…you read that right. Stuffing!
You see, Rudi’s Gluten-Free Bakery just recently launched its first ever Gluten-Free Savory Herb Stuffing. Yep…just in time for the holidays. I mean, if being gluten-free isn’t stressful enough at the holidays, tackling the homemade buffet at the dinner table can be enough to set you on edge. But not anymore. Not this year. Rudi’s wanted to help make the holidays brighter and easier this season, and they have certainly accomplished that with their delicious…yummy…made for everyone (not just the gluten-free) stuffing. The stuffing is a blend of Rudi’s Gluten-Free Multigrain and Original breads with savory spices that will tie in with any holiday dish on the table. Guaranteed. Oh, and it only takes 5 minutes to prepare…and is free of dairy, soy, and (of course) gluten. However, this product will only be available for a limited time…while supplies last through the 2013 holiday season. If you want to see what stores in your area carry Rudi’s Gluten-Free Savory Herb Stuffing, you can check out their Facebook page!
But…that’s not all! To celebrate the launch of their Gluten-Free Savory Herb Stuffing, Rudi’s is also providing a giveaway on their Facebook page, running from November 4-15. Every day, for 10 days straight, Rudi’s Gluten-Free Bakery is giving away daily prizes of fun “stuff” for their fans to use and enjoy over the holidays with their family. In addition, fans can also download a coupon for $1 off any Rudi’s Gluten-Free Savory Herb Stuffing through the More Fun Stuff(ing) Giveaway app.
How do you enter?
Hop over to Rudi’s Gluten-Free More Fun Stuff(ing) Giveaway and enter the information needed…and who knows…you might be chosen to win one of the prizes!
GOOD LUCK!! And stuff your holidays with delicious goodness this season with Rudi’s Gluten-Free Savory Herb Stuffing!
Star Anise Foods Happy Pho Garlic Goodness – Vietnamese Brown Rice Noodle Soup
Product: Star Anise Foods Happy Pho – Garlic Goodness Vietnamese Brown Rice Pho Noodle Soup – $3.49+
Splurges happen.
For real.
And for me…splurges tend to happen when food is involved. Mainly…grocery shopping. Something catches my eye, peeks my interest, and before you know it, the plan to stick to the already tight budget is out the window and I’m scraping by the rest of the week. But it’s okay…because I have food. Right?
Sure.
Well, a splurge happened this past weekend. I was wandering the aisles of Whole Foods, which already is a dangerous thing, when my roomie spotted these little brown boxes. The words “PHO” caught her attention first. Followed by “GLUTEN-FREE.” Now we’re talking. She’s been wanting to have pho for a long, long while…but…I just don’t know of where to go in Louisville to make that happen for her. Instead…we figured this might be a good way to use up some of the produce and make our own version of a pho. And why not? If you can’t get creative in the kitchen…there’s no point to having one.
The product we spotted was by Star Anise Foods. It’s called Happy Pho, and it comes in three different flavors. We chose the Garlic Goodness Vietnamese Brown Rice Pho Noodle Soup. We figured we’d eventually try them all…if the one we tried was any good. Cathy loves garlic…so I had a feeling that would be the one to start us off.
Instead…with a little refrigerator magic…and a Organic Vegetarian Pho Base by Pacific Natural Foods (which was in my pantry, swear to the culinary gods!), this splurge of a purchase became tonight’s dinner. And tomorrows lunch for that matter.
Let’s talk a little bit about this product though. First of all, Star Anise Foods Happy Pho – Garlic Goodness Vietnamese Brown Rice Pho Noodle Soup is not only gluten-free, but also non-GMO, low in sodium, contains no MSG, made from 100% brown rice with organic green tea, vegan, all natural, made with organic ingredients, fat-free, wheat-free, egg-free, dairy-free, free from artificial colors and preservatives. It’s ALL NATURAL, my little pho babies!!
One serving is 1/2 the packet, which my roommate and I stretched out into 4 meals, so we’re only eating 1/4 of the packet each. Regardless, a regular serving will provide you with 222 calories. A serving only has 190 mg of sodium, which is amazing for a shelf-stable, packaged product. The Garlic Goodness variety of Happy Pho also will has 1 gram sugar, 3 grams of fiber, and 4 grams of protein. That’s really good!!
To make my pho…I pan fried up some thinly sliced tofu. While the pho starter came to a boil, I added the packet of seasoning that comes with the noodles and allowed it to blend with the pho starter. I then sliced up some bok choy (compliments of my CSA bin) and put it into the broth. Once the tofu was nearing completion, in went the brown rice noodles to soften up in the hot soup base. As the noodles finished up, I poured the tofu in to warm and…dinner was easily served.
And…OMG…was it ever good!! I mean super good. As in I make a mean vegetarian pho thanks to Star Anise Foods and their Happy Pho starter kits. Honestly. I was so happy with the flavor of this noodle soup. The brown rice noodles were a bit gummy, but that tends to be the trend with brown rice noodles. Sadly enough. But…the flavor was there, and the noodles, broth, tofu, and bok choy all married together to make this incredible, flavor-filled meal. The seasoning packet combined with the pho soup base made a perfect base for the vegetables, tofu, and…the noodles. My roommate and I devoured this with chopsticks. Happy girls, we were! Food Yoda, I speak like.
Go to your local Whole Foods…check out their aisle with the Asian foods. If you spot Star Anise Foods Happy Pho kits…buy one. Buy them all. Trust me, they are totally amazing and I intend to pick up more of them, other flavors, and give them a taste as well. This made for a quick, easy, and very delicious (and nutritious) dinner tonight. I was beyond impressed.
Star Anise Foods Happy Pho – Garlic Goodness Vietnamese Brown Rice Noodle Soup
The Celiathlete 