Happy Marathoning!

Happy Marathon Monday and Patriot’s Day!

Congratulations to the finishers, the qualifiers, The top 10, Meb Keflezighi and Rita Jeptoo

I tried to qualify for the Boston Marathon with my marathon in Hampton. Training was kind of crazy, but I’m so up for it again. Watching everyone run right now is pretty amazing. I’m excited for my half marathon in May. I just ran the 5k for Boston Athletic Association, so I can only imagine what the actual marathon is like. And I almost carbo loaded for 3 miles! So unnecessary but it’s my favorite part.

Hello to all of my new readers! I’ve put some of my favorite recipes below:

Cauliflower Alfredo (light alfredo, upped veggies-updated recipe below)

Honey Garlic Salad Dressing 

Zucchini Noodles

 

So here’s what on my agenda:

  • May-Half Marathon
  • August-Spartan Races  (Sprint, Beast, and Super in one weekend!)
  • December-Honolulu Marathon

Training Schedule goes as follows:

Monday: Hot Yoga, 30 minutes stairs/elliptical, Bicep/Triceps Weight lifting

Tuesday: Long run, tabata Tuesdays!

Wednesday: Swim, 30 minutes stairs, Chest and back weight lifting (TRX!)

Thursday: Run (4 miles)-if I have class

Friday: 3 mile run, Leg day

Saturday: 5 mile run, full body-including abs (no sit ups because my tailbone is broken)

Sunday: Long run 8-13 miles

 


 

Cauliflower Alfredo (revised)

  • 3 cloves garlic, lightly super crushed
  • 2 tablespoons olive oil
  • 1 head cauliflower, cored and separated into florets
  •  3 (3 might even be too much, 2.5, let it reduce A LOT) cups water
  • 1/2 teaspoon dried Italian herb seasoning
  • 1/2 1/3 teaspoon crushed red pepper flakes
  • 1/2 tsp Thyme
  • 1/2 tsp Basil
  • salt and freshly black pepper to taste
  • 1 (14 ounce) package whole wheat spaghetti
  • 1/2-3/4 c. Italian Blend Cheese (mozzarella, provolone, etc)
  • 1 tablespoon olive oil
  • 2 tablespoons chopped fresh basil (OPTIONAL, I didn’t use it)
  • 1/4 1/3 cup heavy whipping cream
  • 1/2 cup grated Parmesan cheese
  • freshly ground black pepper to taste
  • 1/2 lemon, juiced Didn’t use it but probably should have.
  • 1.75-2 oz Light Brie
  • 1 (12 oz) bag of frozen Broccoli
  • 1 (12 oz) Italian Chicken Sausage, cut and cooked
  • 1/2 cup fine (Seasoned) dried bread crumbs
  • 1/4 cup grated Parmesan cheese

Directions

  1. Cook and stir garlic cloves and 2 tablespoons olive oil in a large pot over medium heat until lightly browned and fragrant, 2 to 3 minutes. Add cauliflower, water, Italian herbs, red pepper flakes, salt, and black pepper to taste. Bring water to a boil, cover, and cook until cauliflower is tender, about 10 minutes.
  2. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain and transfer to a large serving bowl.
  3. Meanwhile, combine bread crumbs, 1/3 cup Parmesan cheese, and 1 tablespoon olive oil in a skillet over medium heat; cook and stir until cheese has melted and mixture is browned, 2 to 3 minutes. Turn off heat, sprinkle with salt to taste, and mix in basil; set aside.
  4. In a separate pan, cook sausage
  5. Add cream to cauliflower mixture and puree in the pot with a stick blender until smooth and creamy. Stir in 1/2 cup Parmesan cheese until melted; season with freshly ground black pepper to taste. Add Broccoli and cooked sausage.
  6. Mix in lemon juice with spaghetti and stir in Alfredo sauce to coat pasta. Serve topped with a sprinkle of Parmesan cheese and the seasoned bread crumb mixture.
 
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About akindafoodblog

I'm a picky foodie in training. I can't stop talking about food, so writing about it seems like a normal transition. There are so many foods I don't like, and that's a bit of a problem. I don't really know how to cook but I love to bake. So I'm on a culinary journey and I want to invite everyone to join me.
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