Salsa

So this last weekend I was out on a Sunday morning run with Devon up on Mt. Tam. It was a beautiful day and physically my muscles were feeling pretty good. For some reason though I couldn't mentally get into the run. Maybe it was because we started a little late, maybe there were too many people on the trails because of Fathers Day, or maybe I just had things to do after the run that were distracting me. Any how I was simply not feeling the run. This doesn't happen too often with me but when it does I tend to listen to my body. I could have slogged out an additional 10miles (like my original plan was) or I could call it a day at 12miles, enjoy the afternoon and not feel stressed about getting my life in order the rest of the afternoon.
So Devon and I called it a day and went home and made salsa with some of our Eatwell ingredients.


This was a great decision for many reasons; first salsa is delicious, second I want to enjoy my running, third my body was telling me to stop for some reason and I need to listen to that. I have goals for my running and places I want to take my running, but if I'm not enjoying a run then something is wrong and I should be able to pull back from the run and re-access what I am doing and why.
After a nice lunch, and some relaxing down time I was feeling good enough to go out for a quick run through Golden Gate park before dinner. This run felt much better and I was again excited to be out there running.
Sometimes it is good to not take a running schedule too seriously, because ultimately I just want to enjoy myself out there.




Salsa:
6ea Tomatoes (get good local organic ones in season) Seeded and chopped
2ea Jalapeno (I like spicy but use as much or little as you want) seeded and finely chopped
2ea Limes juiced
10ea sprigs cilantro cleaned, dried, chopped
1/2ea red or white onion chopped

Mix it all together let sit at room temp for about 30-60min. Make sure to make more than you think you might need, because there is never enough salsa and it is good with just about everything.

What I decided to do instead of running last Sunday.

Summer

Bounty from the Ferry Building Farmers Market

Finally it feels like summer here in the bay area. I have my mother visiting and we have gone wondering around doing some of my favorite things and doing some fun touristy things as well.

Taking the ferry from San Francisco to Sausolito

My first week of training has gone well. I have not been able to make time for long runs this weekend because of my visitor but I think that is fine and probably really good for my body to slowly slide back into the training regimen. I'm looking forward to getting my intensity up again as this week has been loose on training and just picking up the pace a little more than recovery time. Hopefully I'll be able to put in a longish run this Wednesday morning before going to work. After all I need to be sure and be in shape for my WSER pacing duties in a few weeks, I don't want to get dropped!

Time to start training

The finish of a great weekend running.

Just returned from a great weekend on the WSER course with a few friends. Had a great time out there and my body was feeling pretty good. I have been working on healing up a lingering injury from before Miwok, and it seems to be on the mend. I think I can start to get some good training in now without putting the injury back from it's current healing process.
I'm not too sure of what my training program is going to be yet but I am planning on having some skeleton figured out this week.

butter, nut butter, syrup, and jam

yes that is butter under the hazelnut butter mmmmmm

Today was a great run back with our Thursday morning crew through the Headlands in the early hours. I have been out of the scene a little lately trying to nurse a nagging leg injury. I think it is on the mend and going in the right direction. It was really nice to be back out with my friends on the trails this morning.

This post is more about the post run breakfast though than the run itself. In typical San Francisco summer weather; this morning was heavy fog, mist, and cool temps. The entire run I was constantly thinking about coming home and having warm tea and waffles. Waffles are one of my favorite things for the morning. I have worked on many different recipes and I am still working on this gluten free version. But I think it is good enough to put out on this forum. So here it is:


2ea eggs, separated
1tablespoon Organic sugar
3/4cup almond milk
1 1/2cup Bob's Redmill pancake mix
pinch salt
2tablespoon Melted butter

Method:

Turn on waffle griddle and allow to get hot.

Mix in a medium/large bowl: flour, salt, milk, egg yolks, butter together until fairly smooth.

Add the sugar to the egg whites (make sure the egg whites don't have any of the yolks or in them or they wont whip well) in a medium sized mixing bowl and whip until they are holding a peak and look almost like whipped cream.

Add one third of the egg white mixture to the flour batter and gently fold in, trying to avoid knocking the air out of the egg whites, add another third of the whites and fold in, then the final third of the whites.

Use the batter immediately into the hot griddle.
Serve with all the delicious toppings you can possibly think of.
Today's toppings were:
Eatwell farm strawberries
Justin's hazelnut chocolate butter
Sierra Nevada Butter
Blossom Bluff white peaches
Alce Nero plum and strawberry jams
Maple Syrup