Nutshell

My life in a Nutshell

4 notes &

When I make my lunches to take to school, I like to have some sort of vegetable on the side.  Even if I’m eating a salad for lunch, which I do many days of the week, it still makes it feel like a bigger meal.  Which, I suppose it is, even if it’s just more veggies.  Lately, I’ve been packing a pretty large regular green salad with some form of protein along with a little salad of cucumbers, cherry tomatoes, and feta.  I didn’t get any cucumbers or cherry tomatoes in my farm share this week.  Unfortunately our season is coming to an end soon.  So, instead I bring you carrot and beet slaw.  I made big batches of this last year as well, though the dressing often changed, and I sometimes added a shredded apple which kicks the sweetness up a notch.  Today, I shredded 1 beet and 2 large carrots.  I used my food processor to shred for me and since it was out, I used it to combine 1/2 small onion (it was really small), the juice from 1 lime- I would have preferred lemon, but I had lime on hand, 2 tsp tahini, about 1/8 cup olive oil, 1/4 bunch of cilantro, salt, and a little bit of water. I could eat this on it’s own with some chickpeas thrown in in addition to having it be a side for some of my meals.  Even though it’s near 80 degrees outside today, the seasons are a’changing.

When I make my lunches to take to school, I like to have some sort of vegetable on the side.  Even if I’m eating a salad for lunch, which I do many days of the week, it still makes it feel like a bigger meal.  Which, I suppose it is, even if it’s just more veggies.  Lately, I’ve been packing a pretty large regular green salad with some form of protein along with a little salad of cucumbers, cherry tomatoes, and feta.  I didn’t get any cucumbers or cherry tomatoes in my farm share this week.  Unfortunately our season is coming to an end soon.  So, instead I bring you carrot and beet slaw.  I made big batches of this last year as well, though the dressing often changed, and I sometimes added a shredded apple which kicks the sweetness up a notch.  Today, I shredded 1 beet and 2 large carrots.  I used my food processor to shred for me and since it was out, I used it to combine 1/2 small onion (it was really small), the juice from 1 lime- I would have preferred lemon, but I had lime on hand, 2 tsp tahini, about 1/8 cup olive oil, 1/4 bunch of cilantro, salt, and a little bit of water. I could eat this on it’s own with some chickpeas thrown in in addition to having it be a side for some of my meals.  Even though it’s near 80 degrees outside today, the seasons are a’changing.

7 notes &

11 miles filled with wooly bears and lily pads. 

Goal: 11:30-11:40

Actual: 11:35

It was one of those runs where my legs felt heavy the whole time and never loosened up.  I’m pretty sure eating an entire delicata squash last night for dinner without any protein probably wasn’t the best idea.  Additionally, there was an emergency cheek clenching bathroom stop in mile 5.

The 18 mph wind gusts were no fun, but a great exercise in positive self talk. My ears remain clogged and I can still only breath through my right nostril, but somehow, my breathing while running was just fine.  I’m hoping since I’m feeling crappy now, that means in 2 weeks I’ll be feeling great for race day.  

There might be a hot bath and movie marathon in my future.

Filed under running fit teacher

9 notes &

Friday Five

1.  I did my easy 3 mile run this afternoon with a friend (and former running partner) who had a baby 7 weeks ago.  She kicks ass.

2. It really bothers me when the related arts (specials) teachers at school and paras tell me how challenging my class is.  I know I’ve got a tough group this year.  That is somewhat of an understatement.  I’m doing (along with everyone else) the very best that I can.  Even though the days kick my butt and zap my energy, these kids also have so many ways they shine.  I just hope all of the teachers who are complaining to me can start seeing their brightness as well as their challenges. 

3. My last long run is tomorrow.  I’m nervous. I’ve done this before.  I don’t know why I’m nervous.  It’s not even a race, it’s just a long run.  Last week’s went really well.  I know I can do this, but my mind sometimes doesn’t want to believe it.

4. A friend of mine is having an annual fall party next weekend.  I’m likely going to make some variety of these. I also need to make Brenna’s NY Bagels soon. 

5. I currently can only breathe out of my right nostril.  My ears are clogged and if it’s possible for your eyes to be clogged then mine are.  I am appreciative of the oxygen flowing through my right nostril right now.  Fortunately, I don’t actually feel that bad, I’ve just got a bunch of congestion and would appreciate it if it would kindly move it’s residence to a location outside of my body.  Hopefully, a good night of sleep will help.

2 notes &

School is still kicking my ass, I’m totally beat, and fighting (hopefully successfully) some nasty germs. 

I needed to use up some farm share veggies since I picked up a new batch today. What better thing is there to do than add some eggs and feta and call it dinner.

School is still kicking my ass, I’m totally beat, and fighting (hopefully successfully) some nasty germs.

I needed to use up some farm share veggies since I picked up a new batch today. What better thing is there to do than add some eggs and feta and call it dinner.

4 notes &

And this final thing before I shut down for the night. There were winter hats in my classroom this morning. True story. It went from summer to winter in a week. I’m cool with it though.

And this final thing before I shut down for the night. There were winter hats in my classroom this morning. True story. It went from summer to winter in a week. I’m cool with it though.

2 notes &

This morning was speed intervals on the hamster mill. It was hard, early, and included lots of sweat.  I was glad to have it done and out of the way though.  Usually, running in the morning doesn’t change my appetite tremendously.  Today, I was famished.  I had a protein shake post run, some broccoli and roasted almonds during snack at 9:20 (not together…the broccoli wasn’t enough) with my students.  Then, at 11:30 (I hate our early lunch time this year) I had a huge salad (lettuce, mushrooms, sprouts, carrots, tomatoes, etc) with a nice sized piece of  salmon I had cooked over the weekend and some cucumbers, tomatoes, and feta on the side.  After school, I had some mozzarella cheese (we’ll just call this a cheese filled day) and 2 pieces of dark chocolate. Then, I cooked up that beauty above.  Black bean pasta baked with onions, garlic, tomatoes, spinach, ricotta, and mozzarella.  I ate about 1/3 of that.  I’m not even full.  I could easily finish half, but I’m trying to show some self restraint. 

Filed under running fit teacher

4 notes &

Corn….it’s just not really my thing.  I don’t hate, but I definitely don’t love it and rarely cook it by choice. I’ve been getting a few ears a week for the past couple weeks in my farm share so I had 9 ears sitting in my fridge staring at me every time I opened the door (and I gave my 2 ears from this week to my friend that I split the share with).  So, this evening rolls around and somehow I’ve got all my house chores done, lunch made, gym bag packed, and I found myself with time on my hands. 

  • 9 ears corn, shucked and kernels cut off
  • water (enough to cover the cobs)
  • 1.5 onions, chopped
  • 1 poblano pepper, chopped
  • 1/4 hot pepper that I don’t know the name of, but it’s long and skinny.  I was worried it would be really hot, but I actually could have used more.
  • 2 cloves garlic
  • 1 can white beans
  • salt
  • olive oil

In a large pot, cover the cobs with water and bring to a boil.  Simmer for 30-35 minutes.  In the meantime, saute onion, garlic, peppers.  Once onions are soft, add corn kernels and cook for another 4-5 minutes.  Combine 3/4 kernel mixture with corn stock (the amount will depend on your desired thickness) and add beans.  Blend with immersion blender (or regular blender, either will do).  Add remaining corn for texture and salt to your liking.  I topped this with a dollop of cilantro chive yogurt dip (from TJs).  I considered making my own, but that was a fleeting thought this evening. 

Filed under recipes

8 notes &

What a difference a week makes!  Summer running is hard for me.  Some people love the heat.  I run during the summer just so I’m not starting at square one in the fall (and also so I can do those things called triathlons).  Last weekend’s run was miserable.  I got a solid 8 hours of sleep last night and woke up ready and confident.  Sometimes, I have to convince myself to get out the door and get going.  Today,  I just threw my clothes on and was excited.  I’m not sure if it was the sleep or the chill in the air, but I knew before I left that it was going to go well. While this wasn’t super fast, it was 40 seconds per mile faster than last week.  It also gives me a renewed belief that a sub 2:30 half is possible. I could have kept going.  I also could have gone faster, but I’m straddling the line between aching/pain and injury (and working with my PT to avoid ending completely on the injury side of the line.  So, I’m trying to be mindful of the plan and only push my pace when the runs require me to.  Today’s goal: 11:35-11:40/mile.  I think I did pretty well.  One more long run left to go next weekend!  Training is funny.  Thursday night I was all “signing up for a fall half marathon was so dumb.”  and “I thought it was a good idea because it’d keep me running through the start of the school year, but I could have picked something shorter”  and “I’m never doing this again.”  Now, post 10 miles from my couch….”I can rock this.”

Happy weekend! 

Filed under running fit teacher

8 notes &

Thank you weather gods for giving me these amazing fall temperatures for my 10 mile run this morning. 

Thank you weather gods for giving me these amazing fall temperatures for my 10 mile run this morning.