My Very First 5K ever!

On Sunday October 6^th, 2013 I ran in the Susan G. Komen for the Cure 5k race at Six Flags Great Adventure in Jackson, NJ. This day was a special day for 2 reasons: first I had always said  “the only way you will see me running is if someone is chasing me” and second reasons was I was not only there to support the thousands of women I didn’t know who had fought this horrible disease but I was to there to support one of my best friends and 4 Elements member Cristin. 

I am going to give you a little over of my history and then tell you more about the race just so you understand you can do anything you put your mind to. 

I am a 39 year old woman, a wife and mother of 2. I had never been an athlete in school, never ran , never played a sports. It was just not something I ever really wanted to do. I never was overweight but always curvy. By my mid twenty’s I noticed I was not able to eat anything I wanted so I started taking step class at the local gym. It didn’t really change anything but at least I could say I was doing something. A few years later I became pregnant with my oldest daughter and up until the third trimester had not gained much weight at all only 15 pounds. So I was up to 135. By the time I gave birth to her I was 210 pounds (I did have Preeclampsia so the doctor said I would lose some of the weight after birth) Well he was wrong! 1 month after I was still 205 pounds, I really didn’t care at that point I had a beautiful, healthy baby and I was enjoying our time together. (I also nursed and was told I would definitely lose weight, not) When my oldest was a year and a 1/2 I dropped a ton of weight fast and was back down to 120” WOW this is great I didn’t even do anything and the weight just came off” I remember saying. 2 weeks later I found out I was pregnant with baby number 2.  So as the months went on it was a repeat of the first minus the preeclampsia.  I was back in the same boat after my youngest turned 2 I decided I needed to do something and having another child was not an option.

I started with a change in the food I was eating and how often I was eating. Then I started to workout at a gym. This time I started to lift weights and within 4 months I dropped 50 pounds. 2 years went by and I had kept the weight off and decided to change my career. I wanted to help people change their lifestyle and so I became a personal trainer. 

Fast forward to now I started my own business to help people on a more personal level. For me working in a big gym wasn’t the answer, it was all about the money.  I work out almost every day of the week but still never ran! In September I formed a team for the Breast Cancer 5k/walk. We had a small team of 5 and 4 of them were running so I guess I would be running too? One of the other ladies had never ran a 5k but at least she started running 1 or 2 todays a week to train for it. Of course I recommend you train for any kind of run but I did not take my own advice.  I found myself the day before looking for excuses. Nothing I came up was good enough so I just put it out of my mind. As I lay in bed that night I thought to myself one last time, I could tell them I got sick in the middle of the night. Then I thought I can’t believe what I hear myself saying! If not for me then I need to do this for my friend. It was only a 5K how bad could it be? 

I woke up at 6am my stomach full of butterflies, got dressed, and started to pace. I was thinking to myself “am I really going to do this? I am 39 and never ran a day in my life I must be crazy”. My husband kissed me goodbye and said “ you can do this why are you so nervous”. He was right! (Don’t tell him I said that.) 7am we met I am still nervous and now realized I didn’t eat or drink a thing, this could be bad. My stomach was still in nuts as the ladies, my clients, my friends assured me I would be find. As we started I still was trying to talk myself into and then realized I was running. I was not running fast but I was doing it. After the first mile I did walk for a little bit then again after the 2 mile mark. I ran to the finish line hand and hand with my support through the whole race, Blanca, and finished in 49 minutes. Not bad for the first time! After that we met up with the other ladies to watch Cristin walk in the “Survivor Parade” I do have to mention that I could not stop moving because my legs felt like jello and I thought I was going to fall over. As we watch the parade I realized how luckily we were to be able to run the race. I did it and I was inspired by my friend and survivor who runs because she is able to. She is one of the luckily the ones who has turned her life upside to focus on the positive and not let anything stop her. So how could I not run for her? 

It was an amazing experience and I will do it again and I will train this time. Next up the Turkey Trot on Thanksgiving and then a Muddrella in May. I am sure we will do more between the two but for right now this a good goal to have. 

If you put your mind to it you can do anything and I am living proof of that! Once you commit yourself to something and surround yourself with people how will support you and even do it with you we be successful, in everything you do.

2 Slow cooker oatmeal recipes

Slow Cooker Pumpkin Custard Oatmeal
Yield: Servings 8 1 serving = 1/2 cup

1/2 cup Calories: 155 Total Fat: 2 g Saturated Fat: 0 g Trans Fat: 0 Sodium: 83 mg Carbs: 30 Cholesterol: 2 mg Dietary Fiber: 3 g Sugars: 15 g Protein: 6 g

Ingredients

• 2 cups Old-fashioned Oats
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon cinnamon
• 1 teaspoon baking powder
• 1/2 cup Greek yogurt, plain, fat free  
• 2 egg whites
• 1 cup pumpkin puree (not pie filling)
• 1/3 cup raw honey
• 1 1/2 cups milk your choice

Directions

Add the first 4 ingredients to slow cooker and stir to combine.

In a medium bowl combine the remaining ingredients, pour over oat mixture and whisk just to combine.

Cover and cook on low 1 1/2 to 2 hours on low or until desired consistency. Garnish with toasted walnuts pieces.

Slow Cooker Apple Cinnamon Oatmeal

Ingredients

• 1/2 cup old fashioned (not quick cooking) oats
• 1/2 tsp ground cinnamon
• 1/2 tsp vanilla extract
• pinch salt
• 2 cups water
• Enough water to fill Slow Cooker about 1/4 of the way full
• 1/2 small apple, chopped
• sweetener of choice, to taste

Directions

In a small heat-proof bowl (that can hold at least two cups of water), stir together oats, cinnamon, vanilla, and salt. The apples can also be added in here. I chose to keep mine out to stir in after cooking, but this is up to you. Pour two cups water over oats.

Fill Slow Cooker about 1/4 to 1/2 of the way full with water (this will depend on the size of your Slow Cooker). Add the heatproof bowl with the oat mixture to the Slow Cooker. The bowl with the oats/cinnamon/vanilla has water in it, and also sits in the slow cooker surrounded by water. The water level should rise almost to the top of the bowl.

Turn Slow Cooker on low for 7-8 hours overnight. Using a large spoon, remove bowl from Slow Cooker (it will be very hot!). Stir in chopped apple and sweetener of choice. Devour!

1 serving| Calories 199| Fat 3g| Sodium 165 mg | Carbohydrate 39.2 | Fiber 7.1 g| Sugars 9.3g | Protein 5 g

Roasted Beet Salad

Yields: 4 servings | Calories: 210 | Previous Points: 4 | Points Plus: 5 Total Fat: 12 g | Saturated Fats: 2 g | Trans Fats: 0 g | Cholesterol: 6 mg | Sodium: 228 mg | Carbohydrates: 17 g | Dietary fiber: 6 g | Sugars: 5 g | Protein: 7 g

Ingredients

• 2 medium fresh red beets, scrubbed and dried
• 2 teaspoons olive oil
• 4 cups arugula
• 1 Belgian Endive, chopped (see below for selecting), optional
• 1/2 cup diced walnuts (provide healthy fats)
• 1/2 cup Feta Cheese crumbles, low fat or fat free
• 1/4 teaspoon freshly ground black pepper
• Kosher or Sea Salt to taste
• 
  

Directions

Preheat oven to 375 degrees. Brush beets with olive oil and wrap individually in foil, place on a cookie sheet and bake approximately 1 hour, or until tender. Allow beets to cool at room temperature while still in foil, then peel the thin outer skin and cut into 1/4" slices. Store beets in an airtight container in the refrigerator until ready to use.

Tip: Canned beets can be substituted for roasted beets, if preferred.

Layer salad ingredients by placing arugula and beets on a serving platter. Top with Belgian Endive, walnuts, Feta Cheese and top off with freshly ground black pepper and drizzle with dressing.

Lemon Dressing

3 tablespoons freshly squeezed lemon juice

1/3 cup extra virgin olive oil

Combine lemon juice and oil in a decanter and shake until combined. Refrigerator until ready to use

Skinny Ms. Wing Sauce

Here is a great recipe from Skinny Ms. one of my favorite clean eating sites.

Yields: 16 servings | Serving Size: 1.5 tablespoons | Calories: 43 | Total Fat: g 1 | Saturated Fat: 0 g | Trans Fat: 0 g | Previous Points: 1 | Points Plus: 1 | Cholesterol: 0 | Carbohydrates:10 g | Sodium: 526 mg | Dietary Fiber: 0 g | Sugars: 9 g | Protein: 0 g |

Ingredients

• 2 teaspoons olive oil
• 1 small sweet onions, diced
• 2 cloves garlic, minced
• 1 cup hot sauce, I used Frank's Red Hot Original
• 1 (4 ounce) can diced green chiles
• 1/2 cup honey (preferably raw wildflower honey), optional is sucanat or coconut palm sugar
• 1 teaspoon chili powder
• 1 teaspoon paprika, I used Hungarian paprika
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon black pepper
• Kosher or sea salt to taste

Directions

In a small skillet, add oil and heat to medium-low. Add onion and sauté until translucent, about 15 minutes. Add garlic and sauté one additional minute. Add onion, garlic and all remaining ingredients to a medium sauce pan, bring to a boil, reduce heat and simmer approximately 30 minutes.

If desired, pour sauce through a sieve and discard onion and peppers. Allow sauce to cool to room temperature and store in a glass jar with lid until ready to use.

Margarita Chicken

Good for 4th of July! And you know I love anything with tequila (patron is my fav).

Ingredients

• zest from one lime
• 1/3 cup fresh lime juice, from about 4 limes
• 1/4 cup olive oil
• 2 tablespoons tequila, optional
• 2 tablespoons fresh cilantro, chopped
• 2 cloves garlic, mashed
• 1 teaspoon chile powder
• pinch salt and pepper
• 2 pounds boneless, skinless chicken breast halves, 6-8

Directions

1. Place all ingredients, except for the chicken, in a gallon-sized zip top plastic bag. Squish to combine. Add chicken, seal bag, and turn to coat. Refrigerate for one hour or overnight.
2. Coat grill pan (or grill) with cooking spray. Heat pan (or grill) to medium-high. Cook chicken for 4-5 minutes on each side, turning breast a quarter turn after two minutes if cross hatch marks are desired. Serve immediately.

Chicken Lettuce wraps & Asparagus and Avocado Wraps

Chicken Lettuce Wraps
Pack these lettuce leaves with chicken, mushrooms, water chestnuts, carrots and any other veggies you want. Make ‘em Asian with a touch of ginger, rice wine vinegar and teriyaki sauce.
What You’ll Need:
1-1/2 pounds boneless skinless chicken breasts, cubed
1 tablespoon plus 1-1/2 teaspoons sesame oil, divided
3/4 cup chopped fresh mushrooms
1 can (8 ounces) water chestnuts, drained and diced
1 tablespoon minced fresh ginger root
2 tablespoons rice vinegar
2 tablespoons reduced-sodium Teriyaki sauce
1 tablespoon reduced – sodium soy sauce
1 tablespoon Tamari
1/2 teaspoon garlic powder
1/4 teaspoon crushed red pepper flakes
1-1/2 cups shredded carrots
1/2 cup julienned green onions
12 iceberg lettuce leaves
1/3 cup sliced almonds, toasted
Directions:
In a large non-stick skillet coated with 1tbs extra virgin olive oil or sesame oil, cook chicken for 3 minutes; drain. Add the mushrooms, water chestnuts and ginger; cook 4-6 minutes longer or until chicken is no longer pink. Drain and set aside.
In a small bowl, whisk together vinegar, teriyaki sauce, soy sauce, garlic powder, red pepper flakes and remaining oil. Stir in the carrots, onions and chicken mixture.
Spoon onto lettuce leaves; sprinkle with almonds. If desired, fold sides of lettuce over filling and roll up. Yield: 6 servings.
Nutrition Facts:
1 serving: 2 wraps
Per serving: 230 calories, 9 g fat

Asparagus and Avocado Wraps
What you’ll need:
24 spears asparagus
1 ripe avocado, pitted and peeled
1 tablespoon fresh-squeezed lime juice
1 clove garlic, minced
1 1/2 cups cooked cold brown rice
3 tablespoons plain non-fat yogurt
3 (10-inches in diameter) whole wheat tortillas
1/3 cup fresh cilantro leaves
2 tablespoons chopped red onion
Directions:
In a medium-sized saucepan over high heat, bring ¼ cup water to a boil. Place the asparagus in a steamer basket, cover, and steam until just tender, approximately 5 minutes. Remove the asparagus and immediately rinse in cold water to stop the cooking process. Drain thoroughly.
In a small bowl, mash the avocado, lime juice, and garlic into a coarse puree; set aside.
In another small bowl, stir together the rice and yogurt to mix well; set aside.
Heat a large dry frying pan (not one with a non-stick surface) over medium heat. One at a time, heat the tortillas in the hot pan until softened, approximately 20 seconds per side.
Lay the tortillas flat on a clean work surface. Spread the avocado mixture equally among the tortillas. Top each with an equal amount of the rice mixture, asparagus, cilantro, and onion. Fold in both sides and the bottom of each tortilla up over the filling; then roll to close.
To serve, cut each wrap in half crosswise. Makes 6 servings.
Nutrition Facts:
1 serving: 2 wraps
Per serving: 5.6 fat grams, 193 calories

Watermelon -Feta Bites

I am not a fan of watermelon but I figured some people are so I wanted to share this recipe that looks good.

Watermelon Feta Bites Recipe

1- 6 ounce block feta cheese
½ pound watermelon
toothpicks
fresh basil leaves (optional)

Slice feta into very thin square slices. One ounce should equal about 4 slices. One 6 ounce block should make 24 slices or more of cheese.

Cut watermelon into 1 inch cubes and lay slice of feta on watermelon. Use toothpick to pin cheese and watermelon together (and optional basi). Serve cold and enjoy!

You can make these up to four hours in advance of serving.

For one bite = 22 calories, 1.5 g fat, 1.0 g carbohydrates, 0.9 g sugar, 1.1 g protein, 0 g fiber, 79 mg sodium, 1 PointsPlus

Slim Six-Layer Dip

Ingredients

1 tablespoon extra-virgin olive oil
2 cloves garlic, roughly chopped
2 15-ounce cans red kidney beans, drained and rinsed
2 teaspoons chili paste or your favorite hot sauce
1 cup shredded low-fat cheddar cheese
1 cup shredded sharp cheddar cheese
2 ripe avocados, preferably Hass
Kosher salt
2 teaspoons fresh lemon juice
5 scallions, white and green parts, thinly sliced
3/4 cup fresh cilantro
1 jalapeno, stemmed and thinly sliced
1 1/2 cups plain nonfat yogurt, preferably Greek
2 cups finely shredded romaine lettuce
3 ripe medium tomatoes, diced

Directions

Heat the oil in a skillet over medium heat. Add the garlic, beans and chili paste and heat until fragrant, about 3 minutes. Using a potato masher or fork, mash the beans. Remove from the heat, add 2 tablespoons water and mash until somewhat smooth. Spread in a 2-quart glass casserole dish.

Scatter the cheese over the beans. Halve and pit the avocados; scoop out the flesh into a bowl and mash with 1 teaspoon salt and the lemon juice. Spread the avocado over the cheese.

Reserve some scallions, cilantro and jalapeno for garnish. Pulse the yogurt with the remaining scallions, cilantro and jalapeno in a blender or food processor. Spread over the avocado. Top with the lettuce. Season the tomatoes with another teaspoon salt and scatter over the lettuce. Top with the reserved scallions, cilantro and jalapeno.