A new journey

A few weeks ago, I decided to take a step back kind of reviews things in my life as far as relationships, the past, where I am now as a person, and where I wanted to go.  And I kind of realize that I didn't like some things that saw.  I finally after almost 6 years I realize/accepted why it still hurts so much that my mother in law passed and it is because she always treated like a daughter and I didn't like it at the time but, I do truly miss it now.  I have accepted that I can't change past and moving forward I understand that I have forgiven for it, which has brought me peace that I have known in quite some time.  I'm learning to accept that there is a plan for me and our family, granted it maybe not the plan that I thought it was going to be or even the one I had set for myself or us as a family but, it is slowly be shown to us.  I'm learning that is ok for me to be spiritual person and reading Bible verses to our children isn't a bad thing because there are lessons that they can learn from there.  Just because I'm starting this "spiritual" journey and I'm reflecting on things doesn't mean I expect others to understand or accept the changes I'm making whole hardheartedly in that I understand and accept that some people will not understand it.  I'm just happy and at peace to be where I am right now and I love the fact that I have understanding and loving husband that is willing to stand by me while on I'm taking this "spiritual" journey.

Taco Blend with Rice

Ingredients:
1 lb of ground beef or turkey
1 packet of taco seasonings
1 can of diced tomatoes with juice
1 1/2 cups of frozen corn
2 cup of uncooked white rice
2 cans of black beans, drained
2 1/2 cups of water

Directions:

1. Brown the ground beef or turkey in one pan, in another pot bring to a boil 2 1/2 cups of water; once
    boiling pour in 2 cups of uncooked rice, then turn heat down to simmer, cover 20 minutes (stir
    occasionally)
2. Open and pour in the taco seasonings and can of diced tomatoes, mix well with the ground beef or turkey
3. Mix in black bean into the ground beef/tomato mix, blend well
4. Mix in corn in the mixture, blend well
5. Let mixture simmer for about 10 minutes
6. Once the rice is cooked, let stand for 2 minutes and fluff with fork

Serves about 8 people****
****less if it is all adults****

Running/cycling shirts

I have been for just over a year and in that time I have tried out quite a few shirts none of which were exactly what I was looking for a running/cycling shirt.  I wanted a shirt that would have enough pockets that I could carry 2 - 10.5 oz, my phone or MP3 player (I dislike armband and holding it in my hand just isn't comfortable), GU, and hidden pocket for license/debit card/credit card.  I also wanted a shirt that wicked the moisture, a zipper in front so if I get too warm/hot during the run that I undo it get airflow.  Also need to have reflective ribbon/straps so, if I run at night then I'm safe. In the midst of researching different types of running/cycling the average retail price was about $40 - $50, which is to me is just insane.  What I love about these shirts is that if I ever choose to get into Triathlons, I could easier wear this for all 3 events because it is an activewear fabric that wears like a swimsuit when wet but, wick moisture away while running and cycling. These are shirts that I finally came up with:

 

This is what it looks like on:
From the back there is 4 pockets, 3 pockets with elastic opening (middle has a snap for closure), 1 zipper pocket.  Reflective ribbon/strips on the zipper pocket and another one at the top.

From the front, there is 8" invisible zipper with a v-neck opening and reflective ribbon/strips at the bottom of the zipper. 

Pumpkin Spice Dip

Ingredients:
  1 can     -  pure pumpkin
  2 pkgs   - small instant vanilla
  2 TBSP -cream cheese frosting (for flavor - not required)
  3 tsp     - pumpkin spice (add more for more flavor)
12 oz      - cool whip

Mix well, serve.

Race Logs

My current race log:
Safe Journey Scarecrow 5K, October 2012 -30:49
Scare Brain Cancer 5K, October 2012 - 29:47
Canandaigua Turkey Trot 5K, November 2012 - 29:55
Flower City Challenge 5K, April 2013 - 28:31
Brighton Chamber of Commerce 5K, July 2013 - 27:30
Shoreline Multisport Festival Half Marathon, July 2013 - 2:16:11

Bill's current race log:
Canandaigua Turkey Trot 5K, November 2012
Flower City Challenge 5K, April 2013
Brighton Chamber of Commerce 5K, July
Jungle Jog 5K, July 2013

I hit my first anniversary of running/racing August 14th and in a year time I walked/jogged/ran 689.68 miles, have gone through 2 pairs of running shoes, have lost 2 toenails, and 1 sprained ankle.

Tomorrow will be my first race of year 2 and I'm learning to trust my training more and only person I have to beat is myself.  Granted tomorrow is my first 12K race but, I'm looking forward to it because it is a comfortable distance for me.

I have started to toy with the idea of making the jump from running to triathlons but, I haven't totally decided.

How to Make Your Own Taco Bowls Using a Muffin Tin

 8 tortilla
12 - cup muffin tin

Directions:
Preheat oven to 375°F. Heat tortillas until warm. Coat each side of 4 tortillas with cooking spray. Turn a 12-cup muffin tin upside down. Nestle a tortilla in the space between 4 cups to form a “bowl.” Repeat with 2 more tortillas, making 4 bowls total. Bake until firm and beginning to brown, about 15 minutes. Transfer to a wire rack to cool.

Kale Chips

Ingredients:
1 -           bundle of fresh Kale
1/2 cup - Olive Oil
               Seasoned Salt or Garlic Salt

Directions:
1.  Preheat the oven to 350 degree
2.  Wash the Kale
3.  Tear the Kale into large pieces
4.  Lay parchment paper (wax paper) on cookie sheet
5.  Lay the Kale onto the parchment paper
6.  Dizzle the olive oil over the Kale
7.  Sprinkle the Seasoned Salt over the Kale
8.  Bake for 10 - 15 or until the ends of the Kale look burnt

Shoreline Festival & Jungle Jog

This past was very busy one, on Saturday I ran my 1st half marathon and on Sunday Bill ran the Jungle Jog.  I definitely went through a roller coaster of feelings/emotions during my race and I'm very happy/feeling accomplished by finishing it.  I have started to pick apart the race, which is the competitor in me so, I know what to do differently next time, I need to strengthen my core (abs and back), work on keeping a more even pace, have a fully charged phone (mine died at 12.17 miles so, the last mile was very difficult in that I had no idea what my pace), do more hill workouts, and biggest one is learning to sprint the last 3/4 miles no matter what.  I met 2 of my goals for the race and that was to finish and finish under 2:20:00, I finished at 2:16:11 with my average pace being 10:24.   We are looking to do a Marathon Relay together in September, which I'm still in awe that Bill wanted to do some like that. On Sunday was Bill's race and even though, he wasn't happy with the time, he did run the entire race, which is so awesome for him and I'm so proud of him.  Here are the collages from this weekend (plus our bibs from other races):

week 10 day 7

week 10 day 7, today ended up being my long run day, I ran from our house in Rushville to Wegmans in Canandaigua, which is 9.54 miles according Map My Run.  It was more of difficult run than I was expecting because it was bit humid, the GPS wasn't properly, and my legs were still tired from the race that Bill and I did on Thursday morning.  I fell off track for the mileage this week mainly due to the heat, the race, and the family events this past week.  I'm hoping to stay on track this week as I have this week of training and then next week, July 20th is approaching quickly.

Dinner Cruise

On Friday, July 5, Bill and I with some of Bill's family celebrated my FIL's Birthday as well as our 10 year Wedding Anniversary.  I feel very blessed to share this journey with Bill.  Pictures from the Cruise.

week 10 day 1

Today is week 10 day 1 of my 1/2 marathon, which means is a rest day.  On Saturday, I was fortunate enough to go up to where the 1/2 marathon is being held and ran the entire course.  I finished 2:18:06, which I was happy with because my original goal was to finish 2:20:00 with the ultimate goal is finished to somewhere between 2:00:00 and 2:15:00.  I'm feeling accomplish thus far because I'm on the down swing of the training plan and proud of the fact that I have been able to run 13.16 miles at one time.

Month of July

The month of July definitely is going to be full of celebrations and accomplishments.  This week is my FIL 65th Birthday, Thursday is the 4th of July as well as the first race of the summer for Bill and I, Friday is our 10th Wedding Anniversary.  Then on July 20th, I will be running my first 1/2 marathon, July 21st Bill will be running his 2nd 5K for the the summer, July 24th my older sister and husband celebrate their 3rd Wedding Anniversary, and July 31st my aunt and uncle celebrate their 25th Wedding Anniversary.

The course for 1/2 Marathon that I'm doing in 25 days:


http://www.mapmyrun.com/us/hamlin-ny/a-run-mapped-on-07-01-2011-route-39593798

Week 9 day 1 of 1/2 Marathon Training

Yesterday was week 9 day 1 of my 1/2 Marathon Training, which means it was off/rest day.  I have made some adjustments training plan because my right knee has been bothering with such increase of mileage so, I have decided that as long as I'm getting my long run during the week and then 3 short runs during the week is better than running 5 days a week plus cross training. 

Today is week 9 day 2 of my 1/2 Marathon Training, which is a run day, I'm really not liking this humid heat but, I refuse to let it affect my ability to get my run in. 

Updating Bubba's Dx (5/16/13)

We had a meeting with a Behavioral Specialist today for bubba, received affirmation of that he considered to be more of Asperger's versus HFA NOS-PDD and we as his parents are doing everything that we should to help him be successful. Since DSM-V is coming out this month and Asperger's will no longer in it, that a child on the Autism Spectrum will be Dx with ASD (Autism Spectrum Disorder) and then level. So, in bubba's case he has mild ASD (aka mild Asperger's) with mood disorder non-specific (they are leaning towards childhood bi-polar not other specific). So for now, we will continue to do what we are doing as far as home and school.

Week 8 of Half Marathon Training

This week has been a rough week, instead of increasing the mileage like I'm suppose to this week, I'm taper off this week.  I will be running 26 miles instead of 28 miles.  I have had a little time to reflect this week and the biggest thing that I'm learning on this journey in training for this race is learning to reconnect with my inner self and listening to my body, which I have chosen to ignore in the past and have end up with injuries and other issues.  Right now, I like after taking two days of rest has helped reset my body and get back out and run today.

12 -week Half Marathon Training Program

I found this training plan for beginner/intermediate runner (basically if you are running between 15 - 30 miles a week and have been running between 6 months to 1 yr).   I love the fact the long runs are on the weekends and only 3 runs on the weekdays.  I'm already in week 3 of this training plan and I'm loving it.  My biggest suggestion is have a goal time for the race because it makes it easier to figure out tempo runs, interval runs, easy/long runs.

Half Marathon
training plan    Monday    Tuesday    Wednesday    Thursday    Friday    Saturday    Sunday
1                       Rest          3 mi           3 mi/CT           rest           3 mi        3 mi          4 mi
2                       rest           3 mi           4 mi/CT           rest           3 mi        3 mi          4 mi
3                       rest           3 mi           4 mi/CT           rest           3 mi        3 mi          5 mi
4                       rest           3 mi           5 mi/CT           rest           3 mi        4 mi          6 mi
5                       rest           4 mi           5 mi /CT          rest           4 mi        3 mi          7 mi
6                       rest           4 mi           4 mi/CT           rest           4 mi        4 mi          8 mi
7                       rest           4 mi           6 mi/CT           rest           4 mi        4 mi          9 mi
8                       rest           4 mi           6 mi/CT           rest           4 mi        4 mi        10 mi
9                       rest           4 mi           6 mi/CT           rest           4 mi        3 mi        11 mi
10                     rest           4 mi           5 mi/CT           rest           4 mi        4 mi        12 mi
11                     rest           4 mi           5 mi/CT           rest           4 mi        3 mi          6 mi
12                     rest           3 mi          5 mi/CT           Rest          2 mi**    Race Day   
                           
**the 2 mi run before the race day should be very EASY basically a brisk walk or very light jog.
Tuesdays for me are tempo runs
Wednesdays/Saturdays for me are easier runs than tempo run but harder than long runs
Fridays for me are interval runs
Sundays for me are easy/long runs

Amish White Bread

Ingredients:
2 cups of warm water (110 degree)
2/3 cup of white sugar
1.5 TBSP active dry yeast
1.5 tsp salt
1/4 cup vegetable oil
6 cups of bread flour

Directions:

1. In a large bowl dissolve the sugar in the warm water and then stir in yeast.  Allow to proof until yeast resembles a creamy foam.
2. Mix salt and oil into the yeast mixture.  Mix in the flour one cup at a time.  Knead the dough on a lightly floured surface or in mixing bowl until smooth.
3. Place into a well oiled bowl and then place dough into it.  ****I place the metal mixing bowl into the crockpot and place the cover on the crockpot to allow to rise****  Allow to rise until the dough is doubled in bulk about 1 hour.
4. Punch dough down, knead for 5 minutes.  
5. Divide in half 
6. Shape into loaves and place into 2 well oiled 9x5 loaf pans.
7. Allow to rise for 30 mins or until dough has risen 1 inch above the pan (***I use the crockpot for this***)
8. Preheat oven at 350 degrees
9. Bake loaves at 350 degrees for 30 mins

Pizza Dough for Breadmaker

Ingredients:

7/8 cup warm water
3/4 tsp salt
2 TBSP olive oil or vegetable oil
2 1/2 cup of flour (of your choice)
2 tsp sugar
2 tsp yeast

Place all ingredients into the Breadmaker, choose dough option
Once the dough is done in the breadmaker, preheat oven to 400 degree
Press dough out on a 12" pizza pan
Add topping
Cook for 15 - 20 mins in the oven

9 benefits of Kale

Benefits  of Kale:

One of Kale is only 36 calories
Contains:

• Antioxidants 
• Kale is a superstar in the arena of carotenoids and flavonoids, two powerful antioxidants that protect our cells from free radicals that cause oxidative stress. The key flavonoids kaempferol and quercitin (not to dismiss the 45 other distinctive flavonoids in kale) have also been shown to specifically fight against the formation of cancerous cells. With the addition of high doses of well-known antioxidants like vitamin C, vitamin A, and manganese, kale is certainly a smart choice in the battle against cellular oxidation. 
• Anti-Inflammatory
  
  • One cup of kale provides about 10% of the RDA of omega-3 fatty acids that helps regulate the body's inflammatory process.
   
• Cardiovascular Support
  
  • The high fiber content of kale lowers our cholesterol by binding with bile acids that the liver produces from cholesterol for digesting fat. Because many of these bile acids are coupled with fiber, the liver is charged with producing more bile acid to digest fat, and therefore requires more cholesterol to so, ultimately lowering the amount of cholesterol within our bodies.  
   
• Cancer
  
  • Not only do kale's antioxidant and anti-inflammatory qualities work together to prevent and even combat cancer, a healthy diet of kale also provides glucosinolates, which have been shown to prevent colon, breast, bladder, prostate, ovarian cancers, as well as gastric cancer.
   
• Detox
  
  • The isothiocyanates (ITC) from glucosinolates found in kale aid in both phases I and II of the body's detoxification process. The high sulfur content of kale has further been shown essential for phase II of detoxification.
   

• Vitamin A
  
  • With over 192% of the RDA of vitamin A, one cup of kale is an effective antioxidant, boosts immunity, maintains healthy bones and teeth, prevents urinary stones, and is essential to our reproductive organs.

• Vitamin K
• providing 1327% of the RDA in one cup), which is necessary for the synthesis of osteocalcin, a protein that strengthens the composition of our bones. Vitamin K also prevents calcium build-up in our tissue that can lead to atherosclerosis, cardiovascular disease and stroke. Finally, vitamin K is essential for synthesizing sphingolipid, the fat needed to maintain the myelin sheath around our nerves, and therefore our nervous system as a whole. 
  

• Vitamin C
• one cup of kale heartily provides (over 88% of our RDA), is not only a powerful antioxidant, but also lowers blood pressure, ensures a healthy immune system, and fights against age-related ocular diseases, such as cataracts and macular degeneration. 

resource website: http://www.healthdiaries.com/eatthis/9-health-benefits-of-kale.html

Kale Smoothie

I have adjust the Kale Protein smoothie to help those that have a gluten and casein restrictions. 

Ingredients needed:

2 cups of Kale
2 Tbsp of peanut butter
1 cup of Frozen Fruit
1 cup of water or coconut milk, almond milk, rice milk., soy milk
1 sliced Banana
1/2 cup of ice

Place everything into a blender and blend until smooth.
Serving size is about 2 - 12 oz glasses

Kale Protein Banana Blueberry Smoothie

Ingredients needed:

2 cups of Kale
2 scoops of Whey protein (whatever flavor you prefer)
1 cup of Frozen Blueberries
1 cup of water
1/2 cup of sliced Banana
1/2 cup of low fat yogurt (preferred plain or vanilla)
1/2 cup of ice

Place everything into a blender and blend until smooth.
Serving size is about 2 - 12 oz glasses

Taco Pie

Ingredients:
1 pie crust
1 package Taco Bell seasoning mix
1 pound ground beef
1/2 cup salsa
1 cup shredded lettuce
1 cup taco cheese, shredded
Sour cream, optional

Directions:

Preheat oven to 350 degrees. Place pie crust into a 10" pie pan and bake for 13 minutes.
 
In a medium skillet, cook beef and onions until beef is browned and cooked through. Drain. Add Salsa and remaining taco seasoning. Cook until bubbly. Pour into crust. Bake for 15 minutes, or until crust is golden brown. Let cool for 5 minutes.

Top with cheese, lettuce, cut and serve with sour cream.

Serving for 8 

Or in our house, 2 adults and 3 kids.

Homemade Dishwasher Detergent

http://www.louises-country-closet.com/2013/03/homemade-dishwasher-detergent-cubes.html

8 week training plan for 10K

Week     10 K training plan     
    Monday    Tuesday          Wednesday    Thursday             Friday       Saturday          Sunday   
1    Rest           3 m run           CT                2.5 m run*            Rest          3 m run           30 min EZ          
2    Rest           3 m run           CT               3 m run*                Rest          3.5 m run         35-40 min EZ   
3    Rest           3.5 mi run       CT               3.5 m run*             Rest          4 m run            35-40 min EZ   
4    Rest           4 m run           CT              3.5 m run*              Rest         4.5 m run         40-45 min EZ   
5    Rest           4 m run          CT               3 m run**               Rest          5 m run           40-45 min EZ   
6    Rest          4 m run           CT             3.5 m run**              Rest          6 m run          40-45 min EZ  
7    Rest          4 m run           CT              3 m run**                Rest          7 m run          40-45 min EZ   
8    Rest          3 m run           CT or Rest    3 m run**              Rest          Rest               10K Race   
    
*50% of race pace
**75% of race pace

A simple brownie recipe

Ingredients needed:

1 Cup Sugar
1/2 Cup All-Purpose Flour
1/3 Cup Cocoa
1/4 tsp Salt
1/4 tsp Baking Powder
Store mix in plastic bags or mason jars.
At Baking Time Add: 2 Eggs, 1/2 Cup Vegetable Oil, 1 teaspoon Vanilla.
Bake @ 350 degrees for 20-25 minutes in an 8x8 or 9x9 pan.

Orange Vinegar All- Purpose cleaner

Putting orange peels in a jar, fill the jar with vinegar, let sit for 2 weeks and pesto natural scented orange cleaner.

Cookie Brownies

You will need:

A box of brownie mix
package of oreo cookies
about 1/2 cup of peanut butter
muffin tin
cooking spray

Pre-heat the oven to 350 degrees

Make brownie mix according the box.

Spray the muffin tin with the cooking spray

Remove one side of the oreo cookie

With a spoon spread peanut butter on the filling part of the oreo cookie and sandwich it together with another oreo cookie, repeat this 11 more times (total of 24 cookies used)

pour just enough of the brownie mix to fill the bottom of the muffin tin

place cookies in muffin tin

pour the rest of the brownie mix over the cookies

bake for 20 minutes.

Our Weekly Menu for March 22 - March 28

Crockpot Meatloaf

Ingredients:
1 lb of ground beef
1 egg, beaten
1 package of crushed saltine crackers
1/2 cup of milk
Ketchup
salt & pepper
1/2 small onion chopped

Directions:
Beat egg - add crushed crackers.
Add 1/2 cup of milk to moisten all
Add chopped onion
Add ground beef - squish all together with hands
Season to taste
Place in crockpot, shape to fit and flatten.
Pour ketchup on (enough to cover completely).
Crock on low for 4 hrs.

Crockpot Chicken and Corn Chower Soup

You will need:
4 - medium sized potatoes
8 - baby carrots, sliced in quarters
2 - chicken boneless/skinless breast, cubed
1 - 10 3/4 oz can cream of chicken soup
1 - 10 3/4 oz can cream of potato soup
1 - 12 oz can evaporated milk
1 - 14.5 oz can chicken broth
1 - cup of corn
1/3 - cup of flour
1 - Tbsp of dried chopped onions
1 - tsp of Italian seasoning

Put all of the ingredients into the crockpot EXCEPT the flour and cook for about 4 hours. About a half an hour before serving mix in the 1/3 cup of flour.

Beef Taco Soup in Crockpot

Ingredients

• 1 onion, chopped
• 1 (16 ounce) can chili beans
• 1 (15 ounce) can black beans
• 1 (15 ounce) can whole kernel corn, drained
• 1 (8 ounce) can tomato sauce
• 1 (12 fluid ounce) can or bottle beer
• 2 (10 ounce) cans diced tomatoes with green chilies, undrained
• 1 (1.25 ounce) package taco seasoning
• 1 lb of ground beef or turkey
• shredded Cheddar cheese (optional)
• sour cream (optional)
• crushed tortilla chips (optional)

Directions

1. Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay ground beef on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.
2. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.

Easy Chewy Cranberry Granola Bars

Ingredients:
3 cups of quick-cooking oats
1(14 oz) can of condensed milk
2 tablespoons of butter (melted)
1 1/2 cups of dried cranberries
brown sugar
Directions:
1.  Pre-heat the oven to 350 degrees and grease a 9x13 inch pan.
2.  Mix oats, milk, butter, and cranberries with hands until blended.
3.  Press flat into prepared pan.  Sprinkle brown sugar on top.
4.  Bake for 25 to 30 minutes
5.  Let cool for 5 minutes, cut into squares then let cool completely before
     serving.