Intervals in the 'Hood + Logging Online

I'm what you call an "old-fashioned" runner.  All of the new gadgets, knee high compression socks and mile tracking phone apps associated with the modern day running community were not around when I was in my competitive heyday.  Needless to say, it's a learning curve for me. 

An example of my vintage habits would include my handwritten training log.  Below is a sample page from last year...

To bring me up-to-date and to better organize my training, Jesse suggested an online training log to keep track of workouts and runs.  Since it's time to plan out my spring/summer training and racing schedule, he thought a good approach would be to use running-log.com for this very purpose.  

This tool is valuable for several reasons: 

• It will allow me to more specifically log each run including mileage, type of workout, distances and times.  Plus, I can keep track of warm-ups, cool downs and intervals.
• We both can access it to adjust future training plans and review past sessions. 

One of my resolutions was to organize all facets of my life and this is definitely one way to begin with a more structured running regimen. 


Speaking of running, on Saturday I did a lactate threshold {tempo} workout in a neighborhood full of rolling hills.  These types of workouts are important in the base phase of training when a runner is predominantly working on workouts and training that stress aerobic development. 

Here's what we did:

1.5 mile warm-up and 4 strides

2 mile tempo - 13:06 {6:40, 6:25}  

4 minutes rest  

1 mile tempo - 6:18

2 minutes rest

1 mile tempo - 6:07

1.5 mile cool down

Overall, I felt pretty good and my paces were under the projected times that Jesse set before we began.  This was the first of many workouts to come in the new year.     

On Saturday night, Fred and I enjoyed a relaxing dinner with some friends, hibachi-style.  I ordered the filet mignon and chicken with noodles and Fred got the filet mignon/scallops combo with noodles.  It's always fun to have your meal prepared right before your eyes!    

Sunday started with a 5 mile run, followed by a quick trip with Fred to the market and breakfast at Panera Bread...Ginger Peach tea and steel cut oatmeal with berries, pecans and cinnamon.   

Sunday afternoon my mom came over to help me prepare my chocolate chili and it turned out great!   

In addition, she helped me bake for my "Birthday Club" buddy at school.  On the docket:  Rolo Stuffed Ritz Crackers and PB & Chocloate Pan Cookies.  Both are located on my Pinterest boards under "Sweets" and they are definitely worth trying!  

Enjoy your day!

  

 









 

Chillin' with Chocolate Chili

Happy Monday!

I hope everyone is recovering from their Super Bowl parties, food and fun!

My Sunday started with an easy 8 mile run, followed by Willsey's dog training.  I was determined to get in all 8 miles since my mileage was down for the week due to my right hip pain and Saturday's yoga session.  Sometimes it is necessary to run through pain and during this run in particular, it took the first 5 miles to "warm-up" my hips.  But after that, it was smooth sailing.  

Later, we decided to have a Super Bowl party at home with just my husband, stepdaughter, and me.  My mom stopped by for a little while, but she wanted to make sure she was home to watch "every move that Eli Manning made."  As you can probably tell by the previous sentence, she LOVES Eli!

So, about this chocolate chili....

I decided to try a different twist on the typical chili recipes.  Don't get me wrong, I love chili...white chicken chili, red chili, vegetarian chili, etc.  But when I came across the recipe titled Ed's Chicago Chocolate chili, I thought I would give it a go.  

Here's the recipe:

Ingredients

2 lbs ground meat (any combination-turkey, sausage, beef, pork – I used organic beef)

1 onion, chopped

1 pepper, chopped

2 stalks celery, chopped

1 carrot, chopped

2 jalapeno peppers, chopped

2 (28 ounce) cans crushed tomatoes

1 (6 ounce) can tomato paste

5 garlic cloves, minced

salt and pepper

2 ounces dark chocolate, roughly chopped

1/8 cup orange juice

¼ cup lime juice (or juice from 1 lime)

¼ cup lemon juice (or juice from 1 lemon)

Cocoa Spice Mix

½ teaspoon salt

1 teaspoon black pepper

1 teaspoon cayenne pepper

1 teaspoon cumin

1 teaspoon thyme

1 teaspoon basil

2 teaspoons oregano

1 teaspoon paprika

2 teaspoons chili powder

2 teaspoons garlic powder

1 teaspoon onion powder

2 teaspoons dried parsley

1 teaspoon dried cilantro

½ cup brown sugar (adjust to your taste)

½ cup unsweetened cocoa powder

First, assemble the spice mix in an airtight container ahead of time.  Seasonings must be to taste, but to get that SWEET, SALTY, SPICY combo, I used the above measurements.

Next, chop up all of the vegetables.

Inside a large cast iron pot, brown meat on medium high heat.  Season lightly with salt and pepper.  Drain off or use the ladle to take out the excess fat, but leave some of it in the pot to fry the vegetables.

Push the meat to one side to make space to fry the vegetables.  Reduce the heat to medium high.  On the empty side of the skillet, add the onions, garlic, and jalapenos, then add all the rest of the vegetables.

Saute the vegetables for a few minutes.  Season the veggies lightly with salt and pepper.  Try to get the veggies on the bottom of the pan and the meat on top of the veggies.  This way the meat doesn't burn and the veggies get cooked.

Make a little space on the bottom of the pan and add the tomato paste.  Cook the paste for a minute, then mix everything in the pot together.  

Add the crushed tomatoes and season them with a little salt.  Stir in the cocoa spice mix.  Keep stirring and keep the chili to a very slow boil or a simmer.

Add the lemon juice, lime juice and orange juice.  Also add the dark chocolate pieces.  Let the heat from the chili melt the chocolate and then STIR, STIR, STIR.

Time to taste the chili.  If it's too hot or sour, add a little more brown sugar.  If it's not salty enough, add more salt.  Not hot enough?  Add a splash of hot sauce.  As I said, chili can be made in all different ways, so adjust the flavors to what you and your family prefer.  

Here is the plated dish...complete with cheddar cheese and sour cream and a side of corn bread.  Delish!

I also made a simple taco dip as a pre-game/pre-chili appetizer which was served with whole grain chips.  

When I asked my family to vote on a scale of one to ten, with ten being the highest rating...my husband gave it an 8.5.  His reasoning?  He likes a traditional tomato-based chili with lots of chunky meat and beans.  Me, on the other hand...I thought it was delicious.  Because after all, you can't go wrong with a little bit of chocolate in ANYTHING!  

How do you like your chili?  I would love to hear any different diversions you take from the traditional styles...

Enjoy!

Tracy