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Rolling Hills

April 13, 2010

Wow!  It’s been a long day – so many blogs to catch up with!  It was a good Monday, though, so no complaints.

I rushed home for an afternoon snack and a five mile run.  I had another mini bagel with almond butter.

These mini bagels are the perfect size for a pre-run snack, but I feel like I’ve been eating them way too often!  Next time I’ll freeze some because the bag just had too many for me to keep up with.

I set out for five miles, but chose a different route today.  Sometimes…err…most times I choose running routes with as few hills as possible.  They’re pretty hard to avoid in Southern New England, so I always train with some inclines, but today I decided to challenge myself.  I did a hilly, windy five mile loop around the city.

Total Distance: 5.0 m

  • Mile 1 – 8:36/mi
  • Mile 2 – 8:52/mi
  • Mile 3 – 8:55/mi
  • Mile 4 – 8:59/mi
  • Mile 5 – 8:42/mi

Average Pace: 8:49/mi

Total Time: 44:06

I finally broke down and bought a hat.  I gave it a try during today’s run.  I’m not a big fan of the look on me, but it definitely worked to keep the hair out of my eyes.  I kept a consistent pace, even with the hills, so I guess it’s my lucky hat! It was nearing dinner when I got home, but I knew it would take a little while to put my meal together, so I munched a pear.


Dinner rocked my socks!  I didn’t have a master plan, so I threw together a few things and it all worked perfectly.  Meet Roasted Chicken and Veggie Spaghetti!

The chicken.

I drizzled 3 boneless skinless chicken breasts in olive oil, salt, pepper, and minced garlic.  The chicken roasted at 400* for about a 1/2 hr.  When done, I shredded the roasted chicken with a fork.

The veggies.

I cubed summer squash, zucchini, red pepper, and eggplant.  They all got drizzled with olive oil, salt, and pepper before roasting along with the chicken.  The best vegetables are roasted vegetables.  Mark my words!

The sauce.

I forgot to take a photo of the sauce on it’s own, but I assure you it was good.  I combined the following:

  • 1 can of tomato sauce
  • 1 can of tomato paste
  • 1 can of diced tomatoes, seasoned with basil and oregano
  • 1 1/2 c. water
  • 1/3 c. olive oil
  • 1/2 T. each – basil, oregano, rosemary

After boiling some whole wheat spaghetti, I combined everything in a big pot.  This batch fed my entire family, with one leftover serving…and we all had generous portions.  It was sooo delicious!  Five mile runs are great for thinking up fun meals.  This one got me over a few hills today.

Of course, I still saved room for dessert.  I enjoyed my usual frozen yogurt with a few Annie’s Bunnies and a cup of tea.

Sometimes I attempt different “desserts” to satisfy my sweet tooth, but I always come back to fro-yo…love it!  One down, four to go – April vacation, here I come!

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