Wednesday, June 26, 2013

Midweek Motivation and Summer Running Tips

Passion is pushing yourself when no one else is around (ZOOMA FB).
That being said, with the summer heat and humidity increasing, here are some tips on keeping safe:

-Listen to your body.
-Work up to/acclimate to running in heat and humidity.
-Run in the early morning or evenings.
-Run in the shade.
-Hydrate before during and after runs.
-Wear loose light clothing.
-Run indoors.
-Take a rest day if heat and humidity too great.

Have any other tips for running in the heat and humidity?

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Tuesday, June 18, 2013

Tuesday Training - Week 7

Week 7 - great running week in preparation for ZOOMA Chicago...

Once you make the decision - Kara Goucher
from the ZOOMA Facebook page

Running my long runs with CARA has really helped me stick to the training plan (at least the running part of the plan)...running during the week is essential preparation for the longer weekend runs.  

Week 7:
Monday - 4 miles with Kovas
Tuesday- 6 miles around the neighborhood
Friday - 5 miles around the neighborhood
Saturday - 7 miles with CARA

I still have to work on cross training and will be adding some core training as well, but feel pretty good about where I'm at with 8 weeks to go.

How's your training coming along?

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Friday, June 14, 2013

Fun Things Friday

Monday evening I had the pleasure of heading to Running for Kicks in Palos for a ZOOMA training fun run.  The run, organized by Amanda (of Too Tall Fritz) had a great turnout.  After returning from the run, runners were rewarded with samples of Muscle Milk Light.  Nice way to start out the week!

ZOOMA Fun Run at Running For Kicks
ZOOMA fun run hosted by Running for Kicks

Kovas and I had a virtual wine tasting on Wednesday - Rosés from the Lodi region of California.  All different varietals, great with food and perfect for summer!

Lodi Wine
lineup for @Lodi_Wine #lodilive tasting
We're getting ready to go camping this weekend...hopefully the weather holds.  It'll be our first time camping with Little A - and with the weather not looking too promising, we're not traveling too far from home.

Frazz Camping Rain

Happy Friday 
and Happy Father's Day to all the dads!!

Any fun plans for the weekend?    

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Monday, June 10, 2013

Meatless Monday - Energy Bites

Here's a healthy tasty treat I made with my 10 year old.  These two bite treats are easy and quick to make plus gluten-free and vegan-friendly (does include honey).  Recipe adapted from

In a bowl combine:
4 cups gluten-free rolled oats
1.5 cups raw sunflower seeds
2 teaspoons cinnamon
1 cup banana chips, crumbled
1 cup chocolate chips
1/2 cup chopped pecans

Add and mix until well combined:
1 cup sunflower seed butter (can also use peanut or almond butter!)
1/2 cup honey or agave nectar

Refrigerate mixture until relatively firm (about 20 minutes).

Using a teaspoon to measure, roll mixture into balls. Enjoy!

Feel free to try different substitutions for dried fruits, nuts, nut butters.  Also you can roll the finished bites in cocoa powder, cinnamon, or toasted coconut.

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Friday, June 7, 2013

Monday, June 3, 2013

Meatless Monday - Sweet Potato Filled Empanadas

Sweet potato and black bean filled empanadas
Empanadas are fun and convenient stuffed, hand held bread or pastries which are popular in many countries in Southern Europe, Latin America, and parts of Southeast Asia.  They're also one of my family's favorite dishes to eat - and make!  We fill ours with various fillings from savory to sweet.

Empanada dough

Combine in large bowl
2 cups flour
1 tsp baking powder
1/2 tsp salt

Add and mix with fork until crumbly
1/2 cup vegetable oil

1/2 cup cold water

Mix until moist dough forms, then knead until it becomes a smooth ball (about 1 minute).  Lift dough out and wrap in plastic wrap or place in plastic baggie.  Set aside at room temperature for at least 20 minutes or up to several hours.

Prepare 2 cups of filling.  Suggestions:  rice, beans, and Mexican spices; variety of fruits and nuts; baked sweet potato and black beans; chickpeas and walnuts.

Baked sweet potato, black bean, red onion and walnut filling

When ready to use, preheat oven to 425 degrees.  Divide dough into 12 equal parts.  On slightly floured surface, roll out each ball into 6 inch diameter circles.  Place a scant 2 Tbs of filling in the center and fold over to make a half moon.  Moisten outer edge and crimp with tines of fork.  Bake for 20-25 minutes.  Optional toppings (depending on filling) include yogurt, salsa, guacamole, etc.


What's your favorite empanada filling?

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