Will Run for Carbs

I’ve been running more lately. Training for a 10k to be exact.

And I can’t tell you the last time I made pasta. Or craved pasta.

But tonight, as I wandered the aisles of the grocery store, all I could think about was spaghetti. The saucy goodness of noodles topped with Parmesan cheese.

I had the idea to make the sauce of scratch, and it was one of my finer moments.

So I give you Spaghetti with blush mushroom ragu.

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What you need:

  • One 28 oz. can of diced fire roasted tomatoes
  • Fresh mushrooms, half the container
  • 1 large garlic clove
  • Fresh oregano
  • Dried basil and parsley
  • Half and half
  • Butter
  • Spaghetti noodles
  • Parmesan cheese

In a sauce pan, heat up the tomatoes with salt and pepper. Add in the oregano, parsley and basil to taste. Simmer while you cook your mushrooms and garlic in a saute pan with a little olive oil.

Puree your sauce with an immersion blender. Then add the mushrooms and garlic. Let it simmer while you cook the noodles.

Right before you’re ready to plate it up, add a dab of butter and a splash of half and half or heavy cream. This will give it a nice blush color. And it will cut through some of the acidity in the tomatoes. Trust me…you want to do this.

I combined the noodles with the sauce because I like it mixed together. And then I topped it with lots of cheese.

Hands down, one of the best post-run meals. And it was super easy. Only downfall is having more than one dish to wash. But I think I’ll live.

The Runner’s Breakfast

It’s Saturday. And I ran this morning.

In an effort to curb my hunger pang, I made an omelette. And you know how much I love an omelette. But as all hunger driven, rushed breakfast fixin’ times in my life, my creation did not turn out very pretty.

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But was it incredibly delicious? YES!

When I was thinking about breakfast this morning as I sipped my hazelnut coffee, I decided I wanted an omelette with ham. I never choose ham. It’s just not my favorite. But sometimes when I crave eggs, I want to throw some ham in there.

What you need:

  • 2 eggs
  • 2 thin slices of Black Forest ham
  • 1/4 bell pepper, color of your choice
  • 1/2 shallot
  • Kerrygold butter
  • White cheddar cheese, shredded
  • Salsa
  • Avocado
  • Salt and pepper

Saute the bell pepper and shallot in melted Kerrygold butter until softened. Dice up the ham, and throw it in there. Let it cook together for a few minutes so the flavors combine. Salt lightly, pepper liberally. Scramble up your eggs with a little half and half. Pour over the ham and veggie mixture. Cook until eggs are the consistency you like. Add cheese, and let it get melty.

Plate it up, and top it with your favorite salsa and half an avocado. Or whatever toppings you like.

The salty ham is so delightful with the eggs. And I can tell you my breakfast was gone in a matter of bites. When I run longer distances, I feel famished. And this morning was no different. So the protein of the eggs and ham hit the spot.

There’s a good chance I will make another one for lunch today. It’s just that good.

The Sunrise Run Club

I’m a lucky lady. 

I live in a runner-friendly city with lots of paved and unpaved trails at my disposal. I have lots of awesome friends who share their love of running and life with me. 

I’ve had the opportunity to introduce people to running and to mentor them through a 5K training program, and that has changed my life. 

Case in point: my friend Sarah is not a morning person. Much like me. 

But she loves to run. I was her mentor for a time, and she has decided to run a marathon this fall. 

This insane heat has lead her to join the crazy train of running before the sun comes up. Since I was running at dawn this morning, I sent Sarah a text to encourage her to wake up and greet the sun. 

  
She lives in Northwest Arkansas now so she couldn’t actually run with us, but she was there in spirit. 

And what a beautiful morning it was.

  
If only my run could have been less terrible. I couldn’t get my mind right. I felt physically tired, and my legs felt slow and lead-like. The sweat was aggressive due to the crazy humidity. 

Thankfully, I had to Denise right next to me, encouraging me. I had Sarah in spirit. And I knew that I could run three miles and not die because I’d finished longer runs in much worse conditions. 

The mind is so powerful. It amazes me. How one negative thought, just a blip at first, can ruin your mental game. 

Somehow, despite my mental funk, Denise and I managed a quicker pace than Monday.  

 
It just tells me that my body can do amazing things, whether my mind is with it or not. And that’s enlightening.

Plus, I found out other people are getting up early to chase the sun, too. I’m calling it the Sunrise Run Club. 

Running at Dawn

I use to work at a local running store, and I didn’t have to be at work most days until 9:45 a.m. But the thought of getting up around 7 a.m. to go for a run never crossed my mind.

See, I’m not a morning person. Although, I’m more morning than some other people. 

I’ll wake up early for two things: race day and the beach.

But I’ve recently started a new job, which allows me to run after work. It’s just been so scorching hot that I flat won’t go. 

I’ll make excuse after excuse. It’s too hot. I’m too tired. Work was stressful. Tomorrow. But we all know how that goes. The pattern of bad behavior wins again. 

I have this awesome running friend, who when I have crazy ideas or requests she just says yes. 

So we’ve started running at dawn a couple times a week. And let me tell you. I feel liberated. 

  
I’ve seen many a sunset in my day because running at dusk use to be my thing. But the older I get I find it hard to go to sleep after exercising late in the day. 

  
But this morning’s sunrise was absolutely perfect. 

And it felt so good to get in a 3 mile run before 6:15 a.m. 

  
Here are my stats for this morning’s run. Started out slow, but the pace got progressively faster. The humidity was killer, and the fact that it was 80 degrees at 5:30 a.m. was disheartening. 

But I survived.