For you parents out there with young kids... I couldn't get the Dora song "I did it, I did it, I did it, ...hooray" out of my head as I started writing this post.
I finally did something that has been over a year in the making: ran my first race! It was a 5K. I picked one that had special significance to me as not only was it on my college alma mater's grounds (finishing on the football field's 50 yard line), but I was also able to benefit an old friend's charity that honors her sister.
Looking back it was a little crazy as there were over 15,000 participants. Not probably the best race to get your feet wet with, but I did it! I finished without walking. I finished within the race time I wanted to, and the best part is I finally accomplished a goal that I had had for so long.
Now I can't wait to continue to build my running muscles and endurance to complete a 10K in about 5 weeks! Very exciting to me! I am proving to myself how doable this is. I am proving to myself how strong I really am (even if I still am slow).
I am trying to take one race at a time but I really do think that a half marathon is within my sights for next year!!! wow.
SONG THAT KEPT ME RUNNING THIS WEEK: "Church" T-Pain featuring Teddy Verseti. If this song won't help you pick up the pace during a workout, nothing will! :)
RANDOM TIP OF THE WEEK: Sometimes carbs are seriously craved, I know. But even carbs that are better for you like whole wheat pasta, brown rice, millet etc. still have the same calories as their white counterparts. Make a good thing go further by mixing veggies in using a 50/50 ratio. You will still get the carb feeling but less will go further.
2 cups marinara sauce (you can use fresh or jarred)
3 cups cooked roasted spaghetti squash
(I like to roast it whole - I find it easier than trying to cut it pre-cooked - see directions here)
1.5 cups part skim ricotta
3 tbs parmesan cheese
7 oz low-fat shredded mozzarella (I find the reduced fat at Trader Joe's)
1/2 tsp red pepper flakes
1 tbs fresh thyme
1/2 tsp dry basil
1/2 tsp fresh ground pepper
I like to roast the spaghetti squash whole as I find it easier than trying to cut it pre-cooked - see directions here.
Preheat oven to 375°.
In a small bowl mix the ricotta, thyme, basil, red pepper flakes and pepper. In a 8x8 pan ladle 1 cup marinara sauce on the bottom of the pan. Lay out the cooked spaghetti squash in an even layer. Top with the ricotta. Sprinkle half of the parmesan cheese and 2/3 of the mozzarella. Add the remaining sauce, parmesan and mozzarella cheese. Cover with foil and bake 20 minutes, or until the cheese is melted and the edges begin to bubble. If you want to uncover then and cook 5 minutes more, it will have more of a browned top (I just like mine cooked covered). Note: After you cut the first piece there might be some water from the cooked squash - I just spooned it out :).
Nutrition: 326 calories, 13g fat, 27g carb, 3g fiber, 20g protein, 8 pp+