Weekend Update| September 26, 2011

After the race all I could do was smile and say "wow!!"

I did it! I ran a 5k and man does it feel fantastic! I can't thank you all enough for your encouragement on my last post and for your tweets the day of the race to pump me up for the challenge ahead. It really meant so much.  Here's some details from the day:

- I woke up at 3:00am the morning of because I realized I hadn't put together a running mix for my iPod. I can't think of a better use for 3:00 in the morning. It so paid off when we left the chute for our 3.1 mile run.

- We woke up at 5:30. I bounced out of bed and into my gear, and John said "so you have no problem jumping out of bed at 5:30 on a Saturday to go running, but I can't get you out of bed for the life of me at 7:00 on a Wednesday. I don't understand you."

- We feasted on english muffins with peanut butter and split a banana on the way to the race.

- We hit major traffic on the way there and were 20 minutes late to the start line. Yup, 20 minutes! We started running with just a few other stragglers and then caught up with the walkers and stroller-pushers by the end of it.

- I ran 3.1 miles in 37 minutes, only stopping to walk for 3 of those minutes. That's about a 12 minute mile pace.

-Reaching that finish line was the most exhilarating thing I have ever done. I smiled wide, thumbs-uped the cameras and kept saying "yes!" every exhale till my toes crossed the finish line. :)

I am absolutely hooked people. Like, I need to run another race right now. Unfortunately I'll have to wait until February. We're signing up for another 5k in Melbourne and we're running it with my mom and step-dad! It's going to be a great time and another great reason to keep training and try and improve my time.

Thanks again for all the encouragement. It made my day! And your breakfasts tips totally helped, the english muffin and pb really did the trick. I didn't feel sick at all!

Pre-Weekend Update| RUNNING

                                                                              Source: media.photobucket.com via Hannah on Pinterest

So, I know it's a bit unusual, but today I need to do a pre-weekend update because there is something I'm so excited to tell you that I just can't wait until Monday!

Tomorrow is the big day...our first ever 5k race! I. AM. SO. EXCITED. We have been preparing for this race since the beginning of summer and I can't believe that tomorrow morning, 7 a.m., I'll be kicking off from the starting line. I'm prepared to fall head over heels in love with the thrill of a race day tomorrow, and am already pumped to sign up for an 8k this February. Running has finally gotten fun, and though my endurance still needs a little work the fact that I can run 1.5 miles without stopping gives me the motivation I need to keep pushing toward new goals. It really is the possibilities that keep me going!

Here's the shirt I bought, on sale, at Sports Authority for my run (only $14!). It's a Nike Pro Fitted V-Neck tee and I love it. If I had a million dollars I would buy this shirt in ever color it comes in. I chose pink because, even though I hate wearing pink in real life, I love wearing it when I work out because it makes me feel like a lady even though I'm sweating like a pig and grunting through my workout like a man.

I can't wait to report back to you on Monday with pictures from race day and some other fun things on the agenda this weekend. I just know that this weekend is going to fly by, but I'm going to try and savor every last minute of it.

I'll leave one final question for you runners out there:

Question of the Day:

I've never gone running so early in the morning, and don't typically eat breakfast until 9:00. What is a good breakfast to eat early in the morning before we get there at 6am that would be good fuel and not make my stomach real sick?

We Found a Place!

Well, we finally found a place. It is exactly what we are looking for! It's in a safe part of town, close to both of our workplaces, shopping districts, downtown, and on-ramps to highways that will take us anywhere we want to go.

It's a cute little townhouse on the southeast side of town with stairs. John and I are kind of giddy about having stairs...I feel like only grown-ups get to have stairs and we feel, in no way, grown-up.

Let's see, what else does it have? It's in mint condition, has wood laminate and tile floors, corian counters, new appliances, high ceilings, and a garbage disposal (praise the Lord!). Here's a few more pics and you can view all of them here.

We're really excited about it. Our applications are in, and pending their sure approval we will be moving in October 8th!

Thanks for all your thoughts and prayers on this matter, guys! Everything worked out and we couldn't be happier about the place or the price. :)

Question of the Day:

What do you look for when house shopping?

Any must-haves?



Grilled Vegetable and Bean Salad

This recipe is so good. If you're not a big veggie fan (which is crazy to me...) you may look at this salad in disgust. But I tell you, you will be pleasantly surprised when it hits your taste buds. The grill makes all the veggies so sweet and tender, and when mixed with the semi-sour dressing it is everything you could ever want in your lunch box. This recipe is from Oh She Glows. I just added an extra protein kick by throwing in some chick peas in addition to the other beans and grains.

Salad:
3 bell peppers (red, green,  yellow)
2 zucchinis, sliced in half lengthwise
6 ears of corn, husk removed
1.5-2 cups cooked black beans (or one 15oz can)
1/2 cup uncooked wheatberries (optional)

Dressing:
3 tbsp extra virgin olive oil
1/4 cup fresh lime juice (2 limes) I’m sure lemon works too
2 tbsp balsamic vinegar
2 small garlic cloves, minced
2 tbsp minced fresh cilantro (or herb of choice)
1 tsp maple syrup (or other sweetener)
1 tsp Dijon mustard
Salt and Pepper, to taste

1. Preheat the grill over medium heat. When it’s ready add the corn, rotating every few minutes. After about 10 minutes, add the zucchini and bell peppers. No need to chop the peppers, you can leave them whole. Grill for another 10 minutes, rotating frequently, until lightly charred.

2. Meanwhile, cook your wheatberries on the stovetop (if using them) according to package directions. In a small bowl, whisk together the dressing ingredients and adjust to taste.

3. When vegetables are done on the grill, cool, and then remove corn and chop the peppers and zucchini. Mix the drained and rinsed beans, wheatberries, dressing, and vegetables together in a large bowl. Add a generous amount of salt and pepper, to taste. Will keep for a few days in the fridge.

Question of the Day:

What site do you get most of your recipes from?

Link it up in your response. :)



Weekend Update| September 19, 2011

Well, this past week two of my very best friends got engaged. Love is in the air and it isn't even springtime! I'm so excited for both of them and can't wait to see how their beautiful wedding plans unravel. I know that both of them have many many happy years ahead of them with the good men they've snagged.

Becky and her rocks. :)

Kayla and her rocks (and her fiance Sheriffe).

Saturday morning I had breakfast with Becky. She asked me to be her matron of honor and I, of course, said yes. Only, it took me a second to realize what she was asking. Why the heck am I a matron? OH YEAH, I'm married now which apparently makes me matronly. #Ifeelold

We had a great time talking wedding stuff and eating bagels and cream cheese at our traditional breakfast date spot- Panera.

John was helping some of our friends moved to I went ahead and tackled all the grocery shopping. Check out all the produce I got at our local produce market...

Only $31!!!

Saturday night we had our friends Caitlin and Ben over for dinner. They are also vegan and we had a great time talking about our experience going vegan last week. A lot of the conversation centered around poop. But trust me, if you try veganism that's a great topic of conversation. I know you're thinking, "Hannah, it may be a good conversation to have with other vegans, but not with your blog friends..." Ok, I get it.

Vegan Diet Update: We have been meat and dairy free for a week now. Last week John had ZERO heartburn, except for one day when we went out with friends and got a beef schwarma. So far the diet seems to be helping and meat seems to be the heartburn culprit.

Sunday we went to Beachside church (a.k.a. we skipped out on church and went to the beach instead.) It was so much fun, we went with some friends and I enjoyed talking with my friend Laura while all the guys tried their hand at surfing.

The rest of the day was spent napping, doing homework, and packing. Yup, we found a new place to live and will be moving on October 8th. More on that (with pics!) later on this week!

Question of the Day:

What did YOU do this weekend?

Do you buy your produce at a chain store or a produce stand or farmer's market?



Friday Replay: Bedouin Tattoos| Discovering Our Mark

Friday Replay is where I get a chance to replay some of the posts that I wrote back when the only people reading were my mother and husband. So many of them mean a lot to me, and show my heart a bit more, so much so that I want to share them with the many readers I'm blessed to have now!

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Photograph by Annie Griffiths Belt

Isn't she lovely? I've been browsing through the photos on the National Geographic website and stopped when I came across this one. I love how her eyes seem so shapely and young, but her skin is so worn and weathered. She seems like the kind of woman that would keep you laughing through the night if out in the open desert 'round a campire. You know, the brazen old woman that will say it like it is because she realizes life is just too short to beat around the bush.

There's something so honorable to me about nomadic peoples. I love the tribal face tattoos you find among Bedouin and Berber people. I once had tea with a Berber woman that had three lines tattooed down her chin...a permanent reminder of who she belongs to and the life her family lives. I remember being jealous and thinking, "I wonder what my mark is?"

The more I think of it the more terrified of the truth I become. Is my mark the kind of cars my family drives? Is it the label on our clothing? Is it the size of our diamonds or the volume in our hair? My stomach turns and i think again. No. That may be for some, but not for us.

Sit down at my table and I will show you my mark. Let me hand you a fork so you can taste it. So often I get picked on for my love affair with food. But truth be known, it's just my way of holding on to my ancestry. It is my mark.

This Bedouin woman could tell you tales of her families travels across the sand. Caravaning goods from here to there. These stories would warm your heart and feed your soul. Sit down with me and I'll tell you about generations of boisterous women packed in the kitchen, ragging on their men, laughing at themselves, and cooking up a pot of something wholesome.

It's good to finally own your mark.

Question of the Day:

What's your mark?

Moroccan Carrot-Raisin Couscous

I got home last night and went to work on dinner. I had plans to make this roasted root vegetable recipe along with a simple couscous on the side. I was so excited to use the beets and turnips I bought on Saturday, I've never cooked with them before. I had kept them in the pantry, because it's dark in there, just like under the ground. I thought that they would feel at home.

This led to their ultimate demise. I went to the pantry and grabbed squishy, mushroom-like beets and turnips. Plan B turned out to be quite delectable...

Moroccan Carrot-Raisin Couscous
Serves 4-5 as main dish, and 6-8 as a side

Ingredients:
4 cups vegetable broth
1 cup chopped onion
1 cup sliced carrots
1 cup chickpeas
1.5 tbsp Moroccan spice (ras-el-hanout)
1 cup raisins
2 cups couscous


Directions:
1. Bring the broth, onion, carrot, and cooked chickpeas to a boil in a large saucepan. Reduce to med-low and let simmer for 8 minutes. Add the ras-el-hanout and simmer for another 2 minutes bringing it to a full boil.

2. Add the raisins and couscous. Stir well, cover, and remove from burner. Let stand for 10 minutes or until the liquid has been absorbed by the couscous.

3. Fluff with a fork and enjoy!

Who Brews the Kombucha

                                                                                            Source: blueeggkitchen.com via Hannah on Pinterest

I'm getting my first batch of kombucha and my little baby scobys this Thursday. In case you are unfamiliar with kombucha tea I'll give you a brief description...

Kombucha is a beverage that is made by placing a big honking slab of bacteria and yeast (the scoby) in a bath of black/green/white sweet tea and letting it steep and ferment for a few weeks until the bacteria and yeast has eaten most of the sugar out of the tea mixture. 

                                                                                                Source: deliciousobsessions.com via Hannah on Pinterest

One might ask, "why would you want to drink a brew of bacteria?" And the simple answer is, I don't really want to, but I hear that they health benefits of drinking it can be quite good, and some people enjoy the fermented, fizzy flavor. For me, that is yet to be discovered.

Supposedly the good bacteria kind of acts as a probiotic... it helps balance your gastrointestinal tract, helps your liver to function more properly, and acts as a detoxifying agent. Supposedly.

I feel that as a blogger known for adventure and as a lover of new/strange things it is my duty to be the guinea pig on this one. Word on the street is that people have been brewing kombucha for it's medicinal properties since 400 B.C. (People have also been smoking opiates for that long...so I'm not sure there's any argument there.) I can't wait to tell you more about if it really works and if I can see any increase in my vitality from this magical tea.

I also plan to post about my scobys....which I will name once I adopt them.

Question of the Day:

Have you ever brewed your own or tried someone else's kombucha tea?

What should I name my scobys?