Foxboro 10 Miler

Hi Everyone!  This morning I ran the Foxboro 10 Miler.  I felt it was really important to run a race by myself since I won't be running with anyone next weekend for the Hyannis Half Marathon.  I've never run a race longer than a 10K by myself so I knew it was going to be a challenge, but I did really well!  Official Results via my Garmin:

10.04 Miles in 1:27:32.  Average Pace: 8:43!!!

Mile 1: 8:43

Mile 2: 8:41

Mile 3: 8:49

Mile 4: 8:51

Mile 5: 8:35

Mile 6: 8:50

Mile 7: 9:00

Mile 8: 8:56

Mile 9: 8:41

Mile 10: 8:10!!!

.04: 6:26 pace

Fastest Pace: 5:58!!!

(not my finest photo but mom snapped this of me on her new iPhone after I finished) 

This race was really nice.  It had some hills but nothing crazy, lots of little bumps, ups and downs.  I felt pretty terrible the first two miles.  Kinda felt like the world was passing me, but I kept looking at my Garmin and I didn't want to go too fast so early in the race.  After the first two miles, I felt strong and was kinda shocked by my mile splits. But I wasn't out of my comfort zone so I went with it.  I finished the race with an 8:10 mile so I definitely had something left in my tank.  Who knows... maybe I will  PR next week!!



Now let me back up.  Thursday night I made Quinoa Risotto with Peas and Mushrooms.

Quinoa Risotto with Mushrooms and Peas inspired by Bon Appetit
 Ingredients:
1 cup quinoa, rinsed 
1 tablespoon olive oil 
1 1/2 cups chopped onion 
1 garlic clove, pressed 
1 8-ounce package sliced crimini (baby bella) mushrooms 
1 cup of frozen peas 
3 teaspoons chopped fresh thyme, divided  (I used dry)
1 cup dry white wine

1/2 cup chicken broth 

Grated Parmesan cheese

Instructions: 

Bring 2 cups salted water to boil in medium saucepan. Add quinoa, reduce heat to medium-low, cover, and simmer until tender and water is absorbed, about 13 minutes.Meanwhile, heat oil in large skillet over medium-high heat. Add onion and sauté until onion begins to brown, 5 minutes. Add garlic; stir 30 seconds. Add mushrooms and thyme. Sauté until mushrooms are tender, 6 minutes. Add peas. Add wine; stir until reduced and syrupy, 2 minutes. Mix in the broth. Mix quinoa into mushroom mixture; season with salt and pepper. Top with shredded cheese.

Tonight we are going to my moms house for dinner and I made the Potato Risotto and PBJ Banana Bread inspired by Lauren's blog on Healthy Food for Living.  

 

Instead of jam on the whole thing, I added Nutella on one side.  I couldn't resist!  Plus I wasn't sure if I would like the bread.  I have a secret to admit to.... I've never had a peanut butter jelly sandwich.  Gassp, I know.  But I do have good reason.  I grew up with my friend Ori... we lived across the street from one another and basically did EVERYthing together. This included eating most lunches and after-school snacks.  And Ori was allergic to Peanut Butter so I never learned to eat it or really like it.  I grew up on "Lunch-ables" - remember those?  I wasn't a sandwich girl and I especially wasn't a PBJ kinda girl.  The other day I was making Dave a PBJ and I tried the flavors together and thought, wow this is pretty good.  Yep, I've waited almost 28 years to try it!  So, the point is this ramble is that I was excited to try out this bread, but just incase I didn't like it, I put nutella on half the bread and strawberry jelly on the other. I'm happy to report the jam side is much better than the nutella side! Okay, here is my version of the recipe.


Half PBJ Banana Bread Half PB Nutella Bread
Ingredients:
1 cup whole wheat flour
1 cup all-purpose flour
½ tsp salt

1/4 cup Sugar

1 Tbsp baking powder

1 cup skim milk

1 tablespoon pure vanilla extract

two eggs

1 cup all-natural smooth or chunky peanut butter (I used Dave's favorite Creamy Skippy)

1/3 cup applesauce

1 medium banana, mashed

4 Tbsp canola oil

1/4 cup jam of your choice (I used Strawberry)

A few heaping spoonfuls of Nutella
Instructions:
Heat oven to 350 degrees F. Coat a loaf pan with olive oil cooking spray. Stir together dry ingredients (flour through baking powder) in a large bowl. Combine wet ingredients (milk through canola oil) in a medium bowl. Pour wet ingredients into dry and combine until just moistened. (My batter was really thick so at these point I added two more tablespoons of canola oil, Lauren's recipe called for two) Pour one half of the batter into the prepared loaf pan.  

 

 Spread a layer of jam over the top of half the batter. Put nutella on the other half. 

Pour the remaining batter on top of the jam. 

 

 Bake in oven for 50 minutes or until a toothpick inserted into the center of bread comes out clean. Allow to cool in the pan for about 10 minutes, then remove the loaf. Let cool another 10 minutes or so before slicing.

 

Yum! This is another must try!


Here is my Weekly Menu:
Monday: Chipotle Honey Lime Pork Tenderloin
Tuesday: Sweet and Sour Pork (using leftover meat from Monday)
Wednesday: Tex Mex Chicken
Thursday: Lime Coconut Chicken
Friday: Chicken Enchiladas


Workouts Recap (not a very good week):
Monday: off
Tuesday: off (snow)
Wed: Speed - 6 miles
Thurs: 3.5 miles outside with Kimmy (check out her pics of our run!)
Friday: off
Saturday: off
Sunday: 10 miles (1 mile warmup)
Total Miles- 20.5 (oops)


Plan for this Week:
Monday: Physical Therapy
Tuesday: Speed 6-8 Miles
Wednesday: 3-5 Miles
Thursday: Boot Camp/Lifting
Friday: 3-5 Miles
Saturday: Off
Sunday: Hyannis Half Marathon!  Let's go 1:53!!!