Big Sur International Marathon

We finished!

We headed out the door to pick up Carlos at 3:45 AM so we could make the bus ride to Big Sur. We had to catch the bus because it was the only way to get to the start because they closed down the roads until later in the morning. It was dark but there tons of runners walking around Monterey trying to find the bus pick-up. When we found the line it was HUGE and we had to walk way pass them to get to the end of the line. We got on the bus and there were no lights. It was quiet but you could feel the buzz of excitement.

On the bus we could see some of the view that we would soon be seeing in the light of day. We passed the aide stations and they looked like little camp sites on the side of the road. It took us a little over an hour to get to Marathon Village at the start of the race. They were playing music and every one was walking around like zombies trying to get to the porta potties and grab a bagel before the start.

My hip had been bothering me all week (which required a taper with not much running)....so I tried to stretch a bit while we waited. We were called to the start and there was just a huge mass of people in front of us. They sang the Star Spangled Banner and the gun went off....we had to walk to the start because the crowd was so large.

The first 4 miles or so were slightly down hill and amongst a crowd of trees. The crowd was alive and lots of people were pulling off to the side to go to the bushes to pee. Our pace was good and my hip wasn't bothering me much. I was extremely tired though because my daughter had kept me up all night two nights before and the night before we didn't sleep well either. I was so out of it and fatigued. It was also HOT. I had to take my shirt off and re-attach my bib to my shorts. Of course I wasn't prepared for heat! This race was supposed to be cold!

Soon we could see the ocean and people started to stop to take pictures. We approached the first of many hills and I had to slow my pace to get over them. We stopped to get some good pictures along the way and also stopped to pee a couple of times. Hurricane Point approached and it was really warm! The hill wasn't so bad because of all the training I had done in the mountains. At the top of the hill though we got some head winds that pushed us backwards for a few miles.

After the bridge (and the piano player)...around 14 miles, I stopped taking pictures and focused on the next stage of the race. I found Hurricane Point (the highest peak in elevation) to be the least of my problems compared to the second half. The hills just kept coming and I found that I wasn't making up as much time on the downhills as I expected (since there weren't many downhills, lol). Still on the flats I was keeping a 9-10 min/mile pace and on the hills probably a 12 min/mile pace.

As 18, 19 & 20 approached, I was aware that we were going to finish. This is a good feeling in a marathon, lol. Especially with an injured hip. I knew that I might feel a bonk around mile 20 so I was trying to keep the fluids up and also took a gel. The streets banked to the left and right so it was really hard on my knees and hips. This was one of the more challenging parts of the race.

The entertainment was good....almost every mile there was so random Rastafarian, belly dancer, mime, or drum circle. It was very sureal, lol. My knee was giving out and I stopped to walk for the first time around mile 22. It felt like something was loose in there and I was worried that I might not be able to run anymore. Luckily there was an aide station there and I slathered on some BenGay...and JJ got a hug from some lady in a trash bag.

My knee was better and I was running again...picking up my pace. They had yummy strawberries close to the end but I had my eye on the end. JJ grabbed one for me (nice guy that he is). We see the last mile marker right before a hill just ahead. We laughed...they have got to be kidding!!! Another hill! After the hill we could see the flags and the crowd cheering (and the loud speaker...such a wonderful sound to hear!). We sprinted toward the finish and I felt so excited, relieved and emotional.

They stop you right at the end and my eyes were tearing up as they put the medal around my neck and shook my hand. We waddled to the food tent and saw Carlos' smiling face. He had finished about 8 minutes ahead. Go Carlos! Our time was 4:53...better than SF! I read after the race that 30% don't even finish before the cutoff time of 6 hours. I am happy with my time and excited for faster times in the future.

The race left me feeling a lot of different things. The thing first and foremost in my mind was Mary. I had started to train for this marathon shortly after my miscarriage. Having a late miscarriage was an extremely painful time for me. Since I was 16 weeks, I had to deliver her in the hospital after 15 hours of labor. My milk came in but there wasn't a baby to feed. I thought the marathon would give me something to focus on and push through the post partum depression.

Throughout the training I fell in love with running again and even moreso with being outside. Trail running has become something I can't stop thinking about. I have done things I never really thought I would have done....another marathon and many races on trails and roads. I miss her terribly but I am also very aware of the happiness I have found since her death.

Mary, you were truly a gift in so many ways. I miss you and love you very much.

Malibu Creek 25K

I haven’t gotten around to posting my experience from this race. It was an amazing race and made me realize how much I adore trail racing. It also made me realize that maybe asphalt racing might be a thing of the past.

We dropped the kids with our sitter and drove down to Malibu on the 101. We had just gotten back from backpacking in Potrero John (Ojai area) the day before. We were pretty tired!

When we got to the start, the race direction told us that there was in fact a creek crossing early in the race. There was an alternative route that we could use if we wanted. The creek was thigh deep and in my mind I was thinking that I hadn’t gotten my feet wet before so I don’t know how well my shoes dry. Uh oh.

The first few miles were really nice but really crowded. We got to the creek crossing and I thought about the detour for a second and then realized that it was part of the adventure and I just HAD to go over the creek. Since we had been backpacking and crossing multiple creeks….I just jumped right through the water as all the men around me tip toed through. In retrospect it probably wasn’t the safest way to go through because of how slippery and rocky it was.

We sloshed up the first of the many long hills in this race. There were many many hills, lol. In fact, most of the first half was one long steep hill! Right before the aide station at about 7.5 miles was a peak that was just beautiful with rock formations and little caves.

After the aide station we had a few more hills and embarked on 4 (at least) miles of DOWN HILL. It was beautiful and the crowd had really thinned out by then so I was running down almost completely by myself. At the bottom we ran next to a creek for a while then out onto the pavement with about a hundred tourists doing day hikes. I had no idea how many miles were left. Finally we saw our friends who had taken the trip to meet us at the finish-yay! It was a fantastic race! I am looking forward to Pacifica 21K and Montana De Oro 25K this summer!

Montana De Oro 12K Trail Race

We are back from the race! It was a lot of fun. The elevation gain was killer in the middle. We have a few pictures from the peak of the mountain and then a bunch at the end. Our time was 1:30 which was great for a first race where we had to climb vertical trails for about 30 minutes (or more). We made up a ton of time running back down....we were flying!

Plodding Along

Training is going super well. I did 4, 4, 7, and 14 this week. I also did a nice and steep hike this past weekend on my off day. I realized that the race in Montana de Oro might be a little more than I bargained for. So we are planning on running a 11 mile trail next weekend (with an elevation gain of around 1400) in order to prepare for the race in March. It is a "cut back " week so I think it will fit in nicely (our next long run is 17 miles). My fear is that I will get injured because I am not prepared to run on terrain like that but I also think it will be the best of hill training for the marathon. We will take it slow and easy! I am very excited for that race though. One of our running goals is to start trail racing more frequently and eventually run the 32 mile 9 Trails race in Santa Barbara (bring on ultraracing!)

Lately our long runs are pretty hilly but I don't think we break much more than 500 in elevation gain. I don't notice the hills much at all anymore. Training is going a lot easier this time around for me and we aren't taking any walking breaks at all. YAY!

Training

I haven't posted much about training lately. I haven't even been recording much in my training journal (in fact I can't remember the last time I did). I haven't stopped running or anything...just stopped wearing a watch! My watch just died out of no where and we can't afford to buy me a new one at the moment. So...I don't have much motivation to record my training since I am not even sure how fast I am going, lol. I do know that I am still doing 3, 3, and 6 during the week. Our long run is up to 12 now which is slower going because of all the storms.

The rain dumped on us yesterday during our run and we had to puddle jump (and some rivers) the whole way. JJ's knee is really bad at the moment too which worries me. Because of this, and some other factors, we decided not to do the 1/2 marathon this coming weekend. We will just keep increasing our long run mileage by 2-3 miles. My weekday mileage will increase next week too (to 4, 4, and 7).

So, basically everything is going really well. My energy is great! I am eating ETL now all the time and experimenting with long run fuel that isn't sport drinks or gels. So far, the best has been diluted carrot juice and a few dates. Because my nutrient intake is so high, I am not getting that post run starving feeling. I feel very healthy and have so much energy! My typical menu is:

Breakfast: blended salad (1/2 pound spinach, 1/2 cup pineapple, 1/2 cup cherries, carrot juice, and flax). Coffee w/splash of soy milk & agave

Lunch: Extra large salad w/mixed spring greens, broccoli, tomatoes, onions, 1/2 avocado, black beans, and homemade tahini and apple cidar vinegar dressing. 2 dates and a granny smith apple.

Snack: blended salad (1/2 pound spinach, 1 cup mixed berries, carrot juice),and 1/2 oz of almonds

Dinner: Italian stew (broccoli, cauliflower, spinach, onions, celery, garlic, carrot juice, chopped tomatoes, veggie broth, thyme, basil, oregano, and chickpeas.) 2 dates

Gluten-free Beet Muffins

Gluten-free Beet Muffins:

1 cup brown rice flour
1/2 cup potato starch
1/2 cup amaranth flour (Quinoa, or sorghum)
1/2 tsp Xanthan gum
1/4 tsp salt (opt)
1/8 cup of egg replacer
1 tsp baking soda
2 T flax
1/3 cup canola oil (or non-fat sub)
Beets (3 circles cooked can get them @ Trader Joes)
2 big squirts of Agave Nector (or to taste)
1 cup carrot juice
T vanilla (gluten free)

Set oven to 350. Puree beets in food processor with carrot juice. Then mix in flax and let sit while you mix dry ingrediants in a seperate bowl (baking soda, egg replacer, flours, Xanthan gum, and salt). Add oil, agave, and vanilla to processor (with beets/flax) and blend well. Add wet mixture to dry flour mixture slowly and mix until combined. Spray cupcake holders lightly with oil and fill. Makes 12 small muffins. You can add a banana to make these taste more like banana muffins. If you don't need gluten free substitute all the flours with 2 cups whole wheat flour. You then don't need to add the Xanthan Gum.

Mexican stuffed Portabellos

Mexican Black bean stuffed portabellos (fills 18 small...6-9 servings)

2 can of black beans
2 T nutritional yeast.
1/2 cup-1 cup garbonzo flour
1/2 cup sunflower seeds
1 onion 1/2 cup salsa
1 red pepper
Handful cilantro
1 T cumin
4 cloves of garlic
1 T Baking powder
Salt and pepper to taste

Dry sauté onions. Process sunflower seeds alone first until they are ground. Add nut. yeast, 1/2 cup garbonzo flour, cilantro, baking powder, cumin, garlic, onions and 1 can of beans and process until mixed. Add last can of beans and pulse (some whole beans). Sauté (in its own juice) the salsa and chopped pepper. Put mixture in bowl and transfer the pepper and salsa mixture. Add more garbonzo flour if needed. Pull out stems and clean mushrooms. Fill to a mound. Cook covered for 40 minutes (35)...then 10-15 uncovered.

Santa Barbara in the winter

It is freakishly beautiful here. I think sometimes we take it for granted and complain about it raining only a few days. But the rains brought such beauty and health to all the vegetation.

We ran 10 miles for our long run this week (I also ran 3, 3, and 5 miles earlier in the week). It was a nice run because the weather was so nice. For 4 miles we ran through the neighborhoods and then headed to the beach to run on the trails for the remaining 6. We averaged a 11min/mi pace. I am feeling a bit tired today but that could be blaimed on the gremlins that creeped into my bed at 6 am this morning.

Burgers and Fries!

Doesn't this look like a real burger? Well it isn't!

I made these veggie burgers and sweet potato fries for dinner tonight with a little Annie's ketchup and the kids were psyched! The are very healthy and ETL friendly.

I have been trying to create a burger that the kids won't pick at and one that wouldn't fall apart. Plus, I really wanted one that wasn't full of grain flours, rice, or other starches. So this is what I came up with:

Veggie Burgers (serves 6)

1 can black beans

1 can red beans

4 cloves of garlic
2 onions
5 carrots
4 stalks of celery
2 cups garbonzo bean flour

1/2 cup walnuts
1 large handful of fresh parsley
1 large handful of fresh basil

2 T Nutritional Yeast

Dry saute onion, carrots, garlic and celery. Saute until soft.

In food processor, process walnuts until powdery then add garbonzo flour. Add remaining ingredients and process well (if you don't want any signs of vegetables) or pulse (if you want big chunks). I used silicon cupcake holders (12) to get them formed (consistancy was cake batter). Put them in 350 oven until brown on top then remove from oven. I popped them out onto a cookie sheet, squashed them a bit, and formed a little on the sides to create patty. Bake again (350) until they are crispy but not burnt.

Slightly Obsessed!

Ok, so I made a variation to the stuffed mushrooms with black beans, cilantro, salsa and walnuts and they were the best yet! I can't get enough of them.

I made a big pot of veggie soup tonight with green beans, broccoli, tomatoes, cabbage, bok choy, celery, onions, garlic, fresh basil, fresh parsley, and cannelini beans. I pureed a couple cups to make it thicker/creamier. My 3 year old ate two bowls of it! I tried pureeing it to get my 5 year old to eat it but he still claimed it made him "shiver." Still, he ate about a 1/2 a cup and said he liked it but still asked for spinach and pinenut sauce pasta. Did I mention we are gluten-free? It makes things pretty interesting around here.

I decided to not buy eggs this week and make these muffins for the kids. Beet Carrot cake: http://www.fatfreevegan.com/desserts/beet.shtml. I omitted a few things (like carrots and pineapple, and nuts) and added coconut flour, carrot juice, flaxeed meal, and rice milk (for B12 sources)...oh and subbed a gluten free blend for the flours. They turned out really nice!

Oh and I am slightly obsessed with greens. I make 2 green smoothies a day (4.5 oz of spinach in each) and I love them! With my salad, that means I am getting close to a pound of greens a day! yay!

Btw, we ran 5 miles today in the rain. It was kinda nice and I felt great throughout....waves were gigantic!

Eat to Live

Well I finally bit the bullet and committed to “Eat to Live”…a guide to health by Dr. Fuhrman. I have been dabbling in it for about a year but hadn’t fully jumped in. Well I did…..I am 7 days in and feel fantastic! Because I have been vegan for so long, it has been pretty easy because I have so many staples that fit right in. The hardest part (and this was a suggestion made by him because of my PCOS history) was giving up starches. But I really think it was all in my head because I hardly miss them now. He recommends 2 pounds of greens/veggies a day which has been challenging but I think I am up to a pound of raw greens  and ½ pound of cooked veggies. I have had to increase my nuts/seeds intake and eliminate all the oil (which is pretty easy because I rarely cook with it). I have increased the beans which I really LOVE. I guess I didn’t realize how much better I would feel. I am increasing starchy fruit on my longer run days to help refuel because I am burning around 800-900 calories….as my runs get longer, I will probably add more nuts/seeds and avocado. It was amazing how much more energy I had on my 8 miler today! I felt a little heavy in the legs around mile 7 but after I don’t feel fatigued at all.

 

Here is my latest recipe creation. I served it over the biggest salad I have ever seen… I had to actually put the mushroom on another plate entirely!

 

Stuffed Mushrooms:

 

6 portabellos (4 medium to  2 large)

8 oz frozen spinach

1 onion

4 cloves of garlic

handful of cilantro

1 T of cumin (ground)

1 can chickpeas

1 T nutritional yeast

1/4 cup of chickpea flour

1/4 cup of pine nuts

1 teaspoon baking powder

I sautéed (no oil) the onions, garlic, and spinach. I ground the pinenuts in the food processer. Then added the chickpea flour, spices, nutritional yeast, baking powder, cilantro and processed. After 5 minutes of cooking I added the onion mixture into the processor and mixed again. Then pulsed in the can of chickpeas. I spread the mixture into the portabellos with a spatula. They cooked for 30-40 minutes covered then about 15 minutes uncovered in a 350 degree oven.

 

My husband even loved them J

KElli

 

Oh the weather is a comin...so they say

The word on the street is that there are 3 big storms coming that will bring surf, rain and wind over the next 4-5 days. It is like Santa Barbara's version of a hurricane. I can't remember the last time it rained here. It never rains.

Anyway, because of this, I decided to get my long run out of the way while the weather was ok. I got myself a mini digital camera to capture some pictures on my runs and played around with it today while on my 8 mile long run. It was an awesome run and I enjoyed every minute of the hour and 26 minutes it took me to do it. I took some stops to get some shots and here they are.

Week #1

Here is an update on the running I did in the first week of official training. It didn't follow the plan because I didn't have a sitter so I could only run when the stars aligned.

I ran 3 miles, 6 miles, and 5 miles. I had to do some rearranging of the training schedule because of the holidays but I think it will all work out.