To Hell and Back

You'd think running a half marathon the second time around would be easier than the first, but that notion was a bit wrong.

Between the insistent pounding my body was getting from wearing Vibram Fivefingers (those funny toe shoes so many hippies wear – not saying that I am one), and the monotonous miles that passed underfoot, the half marathon I ran in Maryland in October was fun, but just with some Hellish bits built in.  Oh – and that little fact I felt like I had been hit by a truck for having a sinus and ear infection; that one I didn't even know about.  But that's what I get, I suppose, when the stress of school catches up with the hundreds of miles cross country season demands of you.

Don't get me wrong!  I love my Fivefingers (yes, I will defend those shoes to the day I die).  I used to run with so many aches and pains, pulls and strains, that I thought nothing would help.  After reading Christopher McDougall's "Born to Run", I was convinced, converted, and completely in love with barefoot running.  I laced up my Vibram Fivefingers, and spent all summer in the US of A and Canada wandering in those shoes.

Half marathons in Fivefingers, though, are a completely different ballgame.  I would never in my life suggest to someone who runs — even serious ones like ultramarathoners — to go out and run an ultra in Fivefingers on her first day in them.  That is just a stupid, stupid idea.  Start out with walking down your driveway and back, and work up from there.  You will feel muscles you didn't even know you had.  And it will be Hell.  How about that, readers — minimalist opinion in a nutshell. Now onto the actual race:

Half marathons are the new iPhone — the thing all Americans are obsessed with, even though some of them don't know why.  For most, training takes months; others go out on a whim and just decide to run 13.1 miles (aka my brother).

During the race, however, those thousands of people running like a flowing stream towards the finish line is beyond inspiring.  Those people triumph up hills and around lakes with you, and by the end, you feel a special connection with your fellow compadres.  Now, the people on the sidelines are the ones who make the race really interesting: the candy handouts, shoutouts to random strangers, high-five lines, and math problems held high on poster boards.  It gives you something to think about during the Heaven and Hell that is a half marathon, but it is even better when Hell has food.

My suggestion on these half-crazy races are this: do it for a reason.   Whether its for a personal achievement, or for a cause, so much good can come out of this running-mania.  I find it absolutely amazing when people are running for others — thousands wearing shirts raising money for the Susan G. Komen For the Cure shirts along other organizations.  There can be an awesome cause waiting for you to raise money for, so make those miles matter.

And run for the sticker.  Cars with 13.1 stickers on them are cool.

There ya go, readers.  I'm trying to switch up this blog a bit.  And to the Canadian readers who seem to be checking in frequently – thank you.  This blog is just getting off the ground, so every bit helps!

The Veggie Cleanse

(recipe below)

From experience, I can tell you all that this is true: vegetables make you feel better.  But even I wouldn't take my word for it.  Scientifically speaking, veggies balance out your digestive, excretory and skeletal systems, your blood pressure levels, as well as many more things.  These juicy little munchers pack a powerful punch of vitamins and carotinoids, which your body needs.  On top of all of this, veggies help your body maintain a healthy weight and keeps your skin and hair healthy.

Veggies are the saving grace for all hard-core athletes.  On top of every little scientific vitamin they procure for your body, they hydrate you above all else.  The Fruitarian, as he is known on YouTube, is an ultrarunner who lives soley on fruits, and the occasional but plentiful vegitables — just take a look in his trunk!

I have eaten a mainly fruits and vegetable diet for the past year, and have lost thirty pounds.  Honestly from the experience of a young adult, veggies are an amazing go-to meal, and they are best grilled!!!



Grilled Veggies

asparagus (salt n' peppered)
peppers (cut in quarters or left whole)
eggplant (sliced very thinly and seasoned slightly)
zucchini (sliced)
sweet potato (sliced)
brussel sprouts (cut in half & salted)



Place veggies on grill and cook until grill marks appear.  Do not overcook!!!!!!  You will know this happens if you end up with a big charred mass.  Keep an eye on it so it doesn't burn!

Dishing the Dirty Deets on Grease

(recipe below)

We all know that grease is bad for you, but why???  Why can't we just enjoy hot dogs, hamburgers, and pizza without all that guilt?

Well, it all comes back to your heart: more grease, otherwise known as saturated fats, causes the arteries supplying blood to your heart or brain to be blocked, which causes a heart attack or stroke.  Every attack that blocks off blood to any part of these organs causes that part to die, and it can never be restored.  After too many heart attacks and strokes, the heart and brain become too weak and receive too little blood.

Where are these "saturated fats" found?  In high-fat meat, high-fat milk and cheese, butter, ice cream, and palm and coconut oils.  However, ALL HOPE IS NOT LOST!  There is a good kind of fat: unsaturated fats.  These can be found in fish, some fruits and vegetables, and cooking oils (olive and vegetable oils).  Unsaturated fats actually lower cholesterol by preventing your arteries from getting clogged.

These fats are so relevant in this recipe because it is of pizza, which usually is negatively associated with grease and unhealthy eating.  This recipe is for a jumble of vegetables over a pizza crust that tastes absolutely amazing, and if fills that "pizza craving" without all of the guilt.


Smorgasbord Pizza

Ingredients:
1 pizza crust (preferably whole wheat)
1 tablespoons olive oil
2 tablespoons pesto
sliced olives
asparagus cut into bite-size segments
cubes of tofu
1/2 cup of cooked quinoa
sliced mushrooms
sliced bell peppers
sprinkling of low-fat mozzarella cheese

Pile on the quinoa!

Turn the oven onto 350 degrees Fahrenheit.  Put breadcrumbs on a baking sheet so the pizza does not stick to it, and roll out pizza dough onto the surface.  Brush olive oil onto the rim of the pizza, covering about an inch to two inches around the circumference (or to your preference of crust).  Then, spread the pesto on the inside of the pizza, topping if off with the quinoa.  Next, spread out the olives, asparagus, tofu, mushrooms and peppers all to your liking over the quinoa-pesto base.  To finish, sprinkle the mozzarella cheese over the pizza fillings, leaving it off the crust.  Bake in the oven for 8-10 minutes.  If the center crust is not cooked through all the way, put it back in the oven for another 3 minutes.


Alot of these measurements depend on how much you like the ingredients.  If you don't like asparagus, don't put it on.  If too much tofu is overkill, tone it down.  These measurements are suggested, and, honestly, I don't even measure out simple toppings such as these.