This weekend, I…
1. Ran my first 5k.
Now I’ve got a 5k, a 10k and a half under my belt. I do realize what this means, but I have to mentally prepare myself for that next big step before taking the plunge. 😉
I have to say, running a 5k was one of the funnest events I’ve yet to attend. It was great being in a crowd of like minded individuals. It felt fun vs. feeling scary and competitive (although there were definitely some super competitive athletes at this event as well!)
Dad ran with me, and burned up the course with his pace of 7.3 minute miles. I ran my heart out with 8.? minute miles. It felt good to run for speed vs. running for distance. I’m normally a slow runner, but I like the idea of increasing my speed for future races.
The front runners finished with a pace of 5 minute miles which is absolutely awesome and absurd. I can’t even imagine.
Whole Foods was handing out free apples and apple cider which made for a delicious post-run snack. I also took a couple bites of Dad’s chili after the race. Delicious. It was nice and chunky with plenty of veggies and local grass fed beef.
We considered waiting in line for the locally dug potato fries (they seemed to be the hit of the day,) but the line was long and we were starving…
…so we mingled around for the free samples of breads and vegetables and things like that.
Check out these gorgeous heirloom garlic braids. For those of us obsessed with all things garlic. So pretty.
Later, we stopped off at Whole Foods for some more food (5k races apparently make me hungry.)
Dad made himself a roast beef sandwich by stopping in the bread department and asking for some lean roast beef at the deli.
I snagged a piece of dad’s baguette and got a little bit of this and that (kale, tempeh, 3-bean salad, and butter beans in olive oil) from the salad bar.
We also got some complimentary goodie bags complete with locally made strawberry and tripleberry jam.
Fun race, fun day.
I’m already planning another 5k for next month. 😀
3. Had a cookout with the family.
Who cares that it’s 32 degrees outside?
Or that I’m wearing mittens and thick wooly socks and I can see my breathe when I step outside?
It’s never too late for a cook”out.” Complete with grass fed burgers, whole wheat buns from Trader Joes, onions and mushrooms (for the burger), root fries and side salads.
I wanted to try something slightly different than your typical “fry” so I baked up some root veggie fries, thanks to some inspiration from the cookbook Clean Food. I changed the seasoning options, as it’s easily tweakable. Go with what you like…the cooking method is no-fail.
Root Veggie Fries
- 4 parsnips, peeled
- 4 carrots, peeled
- 1 rutabaga, peeled
- 2 Tbsp. olive oil
- 1/4 cup cornmeal
- salt and pepper
- garlic powder to taste
- Preheat broiler to high.
- Cut vegetables into stick shapes. Steam for 3 minutes. Transfer to cookie sheet sprayed with cooking spray, drizzle with oil, and toss with cornmeal and seasonings of choice.
- Broil for 5 minutes. Flip. Broil another 5 or until browned as desired (longer if you prefer them more crisp.)