Adventures in the kitchen, in fitness and with glitter!

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And so it begins! I conquered my last set of intervals yesterday and am now in full rest mode. I had a nice swim this morning and this evening took it easy, doing some stretching and icing. I also had lasagna! The BF and I met at home over lunch and whipped up a couple pans of his homemade lasagna. He has a great recipe that he loves from him mom. We were conveniently making a to-go meal for his co-worker who’s wife recently had a baby and then also a pan for my own enjoyment.

If you know his mother at all, this recipe is fairly healthy. Lean meat, cottage cheese, spinach, mozzarella cheese and I whipped up some homemade sauce to replace store-bought sauce. It came together pretty quickly, we stored the pans in the fridge, and we were back from lunch just a few minutes late.

On the way home I made a special stop at the Market Street Market in downtown Charlottesville. They have the best baguettes in town! They are baked fresh daily and the BF swears they ship the dough down special from NYC. I thought it would be a nice treat for the two of us.

After I got home, I added the last layer of the lasagna and topped it with some cheese – a nice layer of mozzarella and fresh grated parmesan. I popped it in the oven for about 45 minutes, until it was bubbling and the cheese was just browned. I sealed up the second pan, without baking it, and the BF will deliver it to his co-worker tomorrow.

The finished product was awesome and we made some nice garlic bread and salad on the side, our normal staples. We have tons of leftovers, so this may also now be my pre-race meal.

I love racing when it allows me to indulge like this!

I love racing when it allows me to indulge like this!

I’m off to Richmond tomorrow after work to pick-up my race packet and check out the course. A cold front is moving in so my clothing strategy will begin tomorrow as well. Saturday will be here before I know it. Finish out the week strong, y’all!


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Race Week!

We are less than five days away from the American Family Fitness Half-Marathon in Richmond. The countdown is real and so are my nerves! I know I have trained well and am prepared, so I am focusing on my food in-take for the next four days as my final preparation.

I really needed to use some beets that have been in my kitchen for over two weeks, and a ripe spaghetti squash. I found an easy Roasted Beet and Garlic Pasta recipe and decided to adapted it to what I had at home. I made the beet pesto by boiling the beets on the stove for about 45 minutes. Then ground them in the food processor with the walnuts, garlic, sun dried tomatoes and EVOO. I was skeptical of the taste but it turned out really nice. I would add more than the recommended 2 tablespoons of sun dried tomatoes for a bit more balance of flavor.

Then instead of serving it over pasta, I roasted the spaghetti squash, scooped it out of the shell and mixed in the pesto. Spaghetti squash was a great substitute. We sprinkled some freshly grated parmesan cheese over the top too, it was delicious! We rounded out the meal with a fresh baguette we got a Trader Joe’s. I warmed up in the oven with a bit of butter and minced garlic. I love a good, fresh baguette!

I have my last set of intervals in the morning, 3x800m at 3:33 pace. The BF has been sick for the last several days so I may be on my own in the morning. Wish me luck!

More recipes to come this week – we are cooking lasagna for our friends with a new baby and I will be carbo-loading a couple days this week for the race too. Have a great week!

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I’m rejoined a weekly tradition since I’ve been back in Charlottesville, SFFD. A close friend of ours started SFFD with her family and has passed along the tradition of Sunday Family Dinner to our little foursome. We alternate cooking and tonight was our night. I’ve still got that autumn food obsession and after a cold morning volunteering with the Junior League of Charlottesville, all I wanted was soup! Luckily I had picked up a butternut squash at the Farmers’ Market yesterday and decided on this Savory Butternut Squash soup. I had nearly everything at the house and roasted the squash, onion and apples with the spices in the oven. Once that mixture was soft, I dumped the tray in my dutch oven and added the broth. I then used my immersion blender instead of a regular blender to liquify the soup. It just dawned on me, I forgot the garlic! Quite out of the ordinary for me, especially with garlic! But I added a pinch more salt and several grinds of pepper during the simmer process and didn’t know the difference. Now I am really curious about how the garlic will change the flavor. I’m libel to try this again next week for version two: with garlic. I added a bit of cream at the end, but after tasting the before and after, I don’t think the cream is completely necessary.

One small squash in the recipe and it made over six cups of soup!

One small squash in the recipe and it made over six cups of soup!

We paired the soup with some gourmet grilled cheese sandwiches, with grilled onions and extra sharp Cabot cheddar. Yum! After dinner I remembered the caramel in the cupboard I had purchased a week ago and it almost burning a hole in my pocket! I decided to whip up a couple carmel apples. We had just bought apples this afternoon and I couldn’t resist.

Sprinkles for me, roasted peanuts for the BF!

Sprinkles were my choice, roasted peanuts were the BF!

Sunday’s are always a nice, relaxing time with the crew and it feels great to be back with everyone again. Happy Sunday, y’all! Have a great week.