Superbowl Sunday

I started off the morning by sleeping in till 9:30! It was amazing. Then I had to figure out my running plan. My brother agreed to run with me if I drove to him. So I drove out to Brookline and we ran just under 11 miles at 9:12 pace. At the 6 mile mark, we turned onto the Boston Marathon route just in time for Heartbreak Hill. Surprisingly, I've never run heartbreak and it was definitely a b$#%. It wasn't horrible, just really steep but we maintained our pace for the most part and even passed several runners who were walking up the hill. I felt really good today. I tiny bit of pain in my achilles, but nothing I couldn't handle.

10.75 miles in 1:38:48, Avg. Pace 9:12

Mile 1: 8:47
Mile 2: 9:02
Mile 3: 9:08
Mile 4: 9:08
Mile 5: 9:20
Mile 6: 9:20
Mile 7: 9:11
Mile 8: 9:25
Mile 9: 9:26
Mile 10: 9:16
.75: 9:02
Fastest Pace: 6:58
Calories Burned: 1108

Overall great run! Okay, on to Superbowl Food!!!! First I made Pizza Bites inspired by Chaos in the Kitchen.
Pizza Bites

Ingredients:
1 can refrigerated pizza dough
4 oz block mozzarella cheese
2 oz thin sliced turkey pepperoni
1 tsp Italian seasoning
olive oil spray
2 tbsp grated Parmesan cheese
tomato sauce

Instructions:
Cut block of mozzarella into 24 cubes. Preheat oven to 400°F. Grease 3 pie pans. Roll one dough out into a large rectangle and cut into 24 pieces. In each dough piece place a couple pieces of chopped pepperoni and a cube of cheese. Seal dough around meat and cheese and place seam side down in pie pan. Repeat, placing approximately 24 dough balls in each pie plate. Once assembled, spray with olive oil and sprinkle spices on top. Sprinkle with Parmesan cheese. When ready to bake: bake at 400°F for 16-20 min. Serve with warm tomato sauce.So my cheese kinda popped out, but they were still delicious!!! Check out the inside!
Next up, I made Salsa Baked Goat Cheese also from Chaos in the Kitchen.
Salsa Baked Goat Cheese

Ingredients:
1/4 cup pine nuts
4 oz goat cheese, softened
3 oz cream cheese, softened
1 cup Spicy Salsa from the Produce Aisle

Ingredients:
Preheat oven to 350°F. Toast the nuts on a baking sheet in the oven until lightly browned, about 7 minutes (the pine nuts will brown quicker than either of the others). In a bowl, thoroughly combine cheeses and nuts. Scoop it into the center of a baking dish, forming it into a flat disk. Pour salsa over and around cheese. Bake cheese mixture just to warm it all the way through, 10 to 15 minutes.

Then I made Spinach and Artichoke Dip. This was good, but definitely not as good as Erins. Erin- I need your recipe!!!

Ingredients:
2 blocks cream cheese (16 oz), room temperature
1 lb frozen chopped spinach, thawed
1 cup grated Parmesan cheese (can use half Romano)
1/2 cup mayonnaise
salt and pepper to taste
1 can artichoke hearts, roughly chopped
6 oz mozzarella cheese, shredded

Instructions
Thaw spinach and set your cream cheese out to soften in advance. Once spinach is thawed place in the center of a clean dishtowel. Bring up the corners and twist the towel above the spinach until the liquid is completely wrung out of the spinach. Preheat oven to 350°F and grease a 2 1/2 quart casserole dish. In a mixing bowl, combine softened cream cheese, Parmesan, mayo, garlic, salt and pepper. Use a fork to get everything really well mixed and combined. Stir in drained spinach and chopped artichoke hearts using your fork to break up any chunks. Stir in half the mozzarella and pour the mixture into the baking dish. Smooth the top and sprinkle with the remaining mozzarella. Bake dip approximately 30 minutes or until hot and bubbly and brown at the edges.
I also made Turkey Chili. Standard recipe with extra heeeeaaat. Meaning I used a Spicy Chili Seasoning Mix and Diced Tomatoes with Chilis....mmmm. So it was 1lb ground turkey 93% lean, 1 package of spicy chili seasoning, onions, garlic, 1 can of black beans, 1 can of pinto beans, 1 can of diced tomatoes with chilis, 1 can of regular diced tomatoes, 1/2 bottle of beer, tomato paste, salt, pepper, garlic powder...mmmm...
(My normal brother enjoying the chili)
The last thing I made was the highlight of the day. Nutella Pound Cake inspired by The Italian Dish. Yes, you read that right. This was to.die.for. Make this people, it will change your life. Yeah, yeah I know I know you are thinking are you really still in the biggest loser competition??? I am but it was the superbowl, I had to indulge a little bit.

Ingredients:
1-1/2 cups all purpose flour, plus more for dusting
1/4 teaspoon salt
3/4 teaspoon baking powder
2 sticks unsalted butter, room temperature
1-1/4 cups sugar
4 large eggs, at room temperature
2 teaspoons pure vanilla extract
One 13-ounce jar Nutella

Preheat the oven to 325 degrees. Lightly grease a 9x5 inch loaf pan. In a medium bowl, whisk the 1-1/2 cups of flour with the baking powder and salt and set aside. In a large bowl beat the butter with the sugar at medium-high speed until fluffy, about 3 minutes. With the mixer at medium-low speed, add the eggs, one at a time, making sure each one gets incorporated before adding the next one. Add the vanilla extract. Add the flour mixture in 3 batches, beating at low speed between additions until incorporated. Continue to beat for 30 seconds longer. Spread one-third of the batter in the prepared pan, then spread half of the Nutella on top. Repeat with another third of the batter and the remaining Nutella. Top with the remaining batter. Lightly swirl the Nutella into the batter with a butter knife. Do not overmix. Bake the cake for about 1 hour and 10 minutes, until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 15 minutes. Invert the cake onto a wire rack, turn it right side up and let cool completely, about 2 hours. Cut the cake into slices and serve.
So all the food was amazing and I was also really happy the Colts lost!! Great game, pretty disappointing commercials but definitely a fun night.

Workout updates:
Friday- 3 miles, Saturday- off, Sunday- 10.75
Mileage for the Week: 31.25