tag:blogger.com,1999:blog-91850339261004037632024-03-02T09:29:47.105-08:00Adventures in RunningStephanieMariehttp://www.blogger.com/profile/04717786522986418081noreply@blogger.comBlogger58125tag:blogger.com,1999:blog-9185033926100403763.post-16356311068204526502016-03-20T13:15:00.000-07:002016-03-20T13:15:22.608-07:00Really Good Weekend Muffins<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjppJ5N0KbV65Cqvz4Eb5F0b79utR7VtdYIVXWGWyM3SA5dgLAybk8mahcLO7SVVBGrbcSd4dg_v8AmaEUelJvxRXAy348j0rUd_5GinUCO-9dMpJAvZ0e4AJkUJ4QTyACL5fyk7hDoqC4/s1600/IMG_3897.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjppJ5N0KbV65Cqvz4Eb5F0b79utR7VtdYIVXWGWyM3SA5dgLAybk8mahcLO7SVVBGrbcSd4dg_v8AmaEUelJvxRXAy348j0rUd_5GinUCO-9dMpJAvZ0e4AJkUJ4QTyACL5fyk7hDoqC4/s320/IMG_3897.JPG" width="320" /></a><span style="font-family: "sukhumvit set";"> There's
something about Sunday afternoons and baking. They seem to go together really
well. And especially so this spring, as it's been rainy most Sunday afternoons.
I like it.<o:p></o:p></span></div>
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<span style="font-family: "sukhumvit set";">Whenever
I think of breakfast muffins I think of my friend Charlotte. She made glorious
breakfast muffins AND had a knack for unique flavor combinations. These muffins
are a tribute to you Charlotte! </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggJxZUEh2vXF52-BuDxPxqZ6Z-AtbAY38UQgqjuiAJvEGvG_q_h2h2_CgqAKNVRBysMv-zBOzduMpOLFXbWFlxilOFakbQDu-DiQNMOxOvmQfFRiblYhlRWpLar1JXmbm8x3t3veGdGGk/s1600/IMG_3896.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggJxZUEh2vXF52-BuDxPxqZ6Z-AtbAY38UQgqjuiAJvEGvG_q_h2h2_CgqAKNVRBysMv-zBOzduMpOLFXbWFlxilOFakbQDu-DiQNMOxOvmQfFRiblYhlRWpLar1JXmbm8x3t3veGdGGk/s320/IMG_3896.JPG" style="cursor: move;" width="320" /></a><span style="font-family: "sukhumvit set";"><o:p> </o:p></span></div>
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<div class="MsoNormal" style="text-align: left;">
<span style="font-family: "sukhumvit set";">The
unique flavors in these muffins come from the mix of flours (spelt &
almond), turmeric, cardamom, cacao nibs, and blueberries. That's a lot of
different flavor and texture combinations. But trust me, it works. Feel free
to exclude any of the spices or nuts & seeds, the base muffin recipe will still
turn out. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPb-EiSgVfbKyE3d4dgo887rvB4YN927J6BxZ_YoVCIyYRRi9trvS30NtAms8wiA2iYIrnuBLbO5nSumlg9gM-TvSZ3qFPGbyqK0qs_3UzFnLuPqtbIChy_zNgjBHF9R25CbUpFezB5-s/s1600/IMG_3899.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPb-EiSgVfbKyE3d4dgo887rvB4YN927J6BxZ_YoVCIyYRRi9trvS30NtAms8wiA2iYIrnuBLbO5nSumlg9gM-TvSZ3qFPGbyqK0qs_3UzFnLuPqtbIChy_zNgjBHF9R25CbUpFezB5-s/s320/IMG_3899.JPG" width="320" /></a><span style="font-family: "sukhumvit set";"><o:p> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9DDBspeUGpvWIBGFZAPUPkcp6NYwc7sUKegIqVDjHg3c8yOEq-QEC16R1yrEb-GWStfEQeaHBzV1X-S73vUJqTQadzsvg2lRwuD8Qv9lljpMjMHnw3jUyO8FkxIb6m4cc51Xbv-qUGBc/s1600/IMG_3911.JPG" imageanchor="1"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9DDBspeUGpvWIBGFZAPUPkcp6NYwc7sUKegIqVDjHg3c8yOEq-QEC16R1yrEb-GWStfEQeaHBzV1X-S73vUJqTQadzsvg2lRwuD8Qv9lljpMjMHnw3jUyO8FkxIb6m4cc51Xbv-qUGBc/s320/IMG_3911.JPG" width="320" /></a></o:p></span><br />
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<span style="font-family: "sukhumvit set";">Ingredients:<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="font-family: "sukhumvit set";">1/2
c spelt flour<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="font-family: "sukhumvit set";">1/2
c almond meal<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="font-family: "sukhumvit set";">1/2
c walnuts<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="font-family: "sukhumvit set";">1/2
c coconut sugar (or brown sugar)<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="font-family: "sukhumvit set";">1
ripe banana, mashed<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="font-family: "sukhumvit set";">1/2
c milk <o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="font-family: "sukhumvit set";">juice
from 1/2 lemon<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="font-family: "sukhumvit set";">1
T chia seeds (or 1 egg)<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="font-family: "sukhumvit set";">1
T flax seeds, ground<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="font-family: "sukhumvit set";">3
T water or more milk<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="font-family: "sukhumvit set";">1/2
tsp baking soda<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="font-family: "sukhumvit set";">1/2
tsp cinnamon<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="font-family: "sukhumvit set";">1/2
tsp turmeric<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="font-family: "sukhumvit set";">1/4
tsp cardamom<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="font-family: "sukhumvit set";">1/4
tsp sea salt<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="font-family: "sukhumvit set";">2/3
c frozen blueberries<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="font-family: "sukhumvit set";">1/4
c hemp hearts (or other seeds)<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="font-family: "sukhumvit set";">1/4
c cacao nibs (optional)<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="font-family: "sukhumvit set";">Instructions:<o:p></o:p></span></div>
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<span style="font-family: "sukhumvit set";">Preheat
oven to 350. In a vitamix or blender, process walnuts until they are a fine
texture (just a few seconds). In a large bowl, combine ground walnuts, spelt
flour, almond meal, baking soda, spices (cinnamon, turmeric, cardamom), and
sat. Stir to combine. In a separate bowl, mash the banana and add milk, and
lemon juice. Allow to sit for a few minutes. Stir in sugar, ground flax seeds,
ground chia seeds, and water. Add the wet ingredients to the flour mixture and
combine. Stir in hemp hearts and cacao nibs (or other nuts/seeds) and gently
fold in frozen blueberries. Scoop into a lined or well greased muffin tin and
bake at 350 for 20 min. </span><span style="font-family: "sukhumvit set";"><o:p></o:p></span></div>
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<span style="font-family: "sukhumvit set";"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvVxJhM0rvmVVi6bbKSeAMFOTJP0hFeTEYQWO4RZeAxL9O1-W6mnCRDJ-EgNFL4pZ03HJTkQN4yY0K-I8QyjpOIAGxEl1WgtYD6ZCm2vWa18N-ISVtBqwWE4YkFih6h3xmjHvQc2iNkaA/s1600/IMG_3907.JPG" imageanchor="1"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvVxJhM0rvmVVi6bbKSeAMFOTJP0hFeTEYQWO4RZeAxL9O1-W6mnCRDJ-EgNFL4pZ03HJTkQN4yY0K-I8QyjpOIAGxEl1WgtYD6ZCm2vWa18N-ISVtBqwWE4YkFih6h3xmjHvQc2iNkaA/s320/IMG_3907.JPG" width="320" /></a></span></div>
StephanieMariehttp://www.blogger.com/profile/04717786522986418081noreply@blogger.com4tag:blogger.com,1999:blog-9185033926100403763.post-29029989207957175872016-03-13T14:38:00.000-07:002016-03-13T15:35:28.477-07:003.14 Happy Pi Day!I had to make a pie for Pi day. I'm just that cool.<br />
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<span style="font-family: "times" , "times new roman" , serif;">3.141592653589793238462643383279501884197169399375105820974944592307816</span></div>
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I've made a few pies in the past, mostly on thanksgiving. I have a recipe I LOVE for pumpkin pie that uses spelt flour for the crust. I don't actually love the flaky texture of traditional pie crusts, rather I prefer a more dense version. The spelt flout crust is just that- nutty, dense, and a little crunchy.<br />
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To make the crust for this pie, I decided to use the spelt recipe as a starting point and then add some flair. I had some leftover almond meal in the freezer and decided that would be fun to try. And intimidating....almond meal pie crust? Challenge accepted!<br />
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The problem was, the almond meal I had was pretty grainy. I was leftover from almond milk that I made awhile ago and was not not very fine.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnFpt05RUji3vPrGKU9OmSeejtL5493QAl6zWYu98iiH4U1rZz0pVX70G1LGgHqQx1DPlRqnrSgri_Ua0f4wZNoHiE2Q68oTrbisuKT6X-FQ90kWoAXgcIrvoCnyhBlhsy1aAPM4JSDbc/s1600/IMG_3874.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnFpt05RUji3vPrGKU9OmSeejtL5493QAl6zWYu98iiH4U1rZz0pVX70G1LGgHqQx1DPlRqnrSgri_Ua0f4wZNoHiE2Q68oTrbisuKT6X-FQ90kWoAXgcIrvoCnyhBlhsy1aAPM4JSDbc/s320/IMG_3874.JPG" width="320" /></a></div>
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I've tried to make macaroons using the almond meal as is, and it didn't work. Too chunky. Gross. But, I had a solution for that! Last year in Bali, Zach and I bought a stone mortar and pestle from the market in Ubud. I distinctly remember the day, it was hot as balls and we were both just getting over the dreaded Bali belly that everyone seems to get from the food (I swear, we were really careful!). Anyway, it was hot and our stomachs were still a little off and there were all sorts of smells....you can imagine. I wasn't really into the whole bartering thing to get a good price on our mortar and pestle. I just wanted to get out of there. I digress.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_H_iLZSEjGQx0TTkOpVKqq1ZPB78arspECKF8oxSQiPKbR3yBLnz6uKL5LVNa88849surB0P0c45xUL9O26Ig6McdVobmtV-MqT27hOkye8dfDYWfVJc3KeCBFpRhzYY2K_5gAnGEaEc/s1600/IMG_3875.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_H_iLZSEjGQx0TTkOpVKqq1ZPB78arspECKF8oxSQiPKbR3yBLnz6uKL5LVNa88849surB0P0c45xUL9O26Ig6McdVobmtV-MqT27hOkye8dfDYWfVJc3KeCBFpRhzYY2K_5gAnGEaEc/s320/IMG_3875.JPG" width="320" /></a></div>
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We ended up coming home with the mortar and pestle, which is super duper heavy! Hindsight we should have bought it at the end of our trip, not in the beginning. Poor Zach had to carry it in his bag for 2 weeks. And coming through customs in the US.....haha. The journey it took to get this thing home. ANYWAY.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7GlKPzurdEK3He0iKb9Iix5j0YfSXd6yh2ObidNCIzTow0Wn08PxwM7S8Bbl5doH6zHQAH1IMqUGwICQDYMbKSyk3d3ScDk-nK168rbT8Msgd5sGLwh4lWY9nc51qyull0uR1EQPeFCI/s1600/IMG_3877.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7GlKPzurdEK3He0iKb9Iix5j0YfSXd6yh2ObidNCIzTow0Wn08PxwM7S8Bbl5doH6zHQAH1IMqUGwICQDYMbKSyk3d3ScDk-nK168rbT8Msgd5sGLwh4lWY9nc51qyull0uR1EQPeFCI/s320/IMG_3877.JPG" width="320" /></a></div>
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I love using the things we have, and this was a great excuse to use the mortar and pestle to make the almond meal fine.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_QOY7I0WBic2sL6t-kZBTxI3bZiqlVFWeDn-8qwW6cbZqnzECML90OPST4I7e4HauldheahoicSjfiNbL6DFlPxpEhqKMzW4P50x1MDhYzlzdgr0qjmvFgxXojeC2ooY9391DSMq1a0I/s1600/IMG_3878.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_QOY7I0WBic2sL6t-kZBTxI3bZiqlVFWeDn-8qwW6cbZqnzECML90OPST4I7e4HauldheahoicSjfiNbL6DFlPxpEhqKMzW4P50x1MDhYzlzdgr0qjmvFgxXojeC2ooY9391DSMq1a0I/s320/IMG_3878.JPG" width="320" /></a></div>
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So satisfying. I love using my kitchen gadgets!<br />
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Since almond meal alone is not a great base for dough, I combined it with the spelt flour. I started with 1/2 of each flour and it turned out pretty well! I was expecting a lot more trial and error in making the correct texture, but it turned out well the first time. I'll take it!<br />
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For additional nutty flavor, I also added flax seeds. My favorite to use are <a href="http://www.florahealth.com/product_az_usa.cfm?sbyletter=G&prod_id=232" target="_blank">Flora's Golden Flax Seeds</a>. I like to grind them myself because they have way more nutritional value that way. These little guys are chock full of omega 3 fatty acids! And, pie crust always benefits from additional fat.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPk3scq8DMTlREKYuTL-nm8kTxr26UBezcHxoyloo3N28okdpByeatguS2Fn-eV8LS8Eq5EnR4CLBCwhOki2mnFi9fYrFnz2KMPeyJLnjt7ZV1zILGwdoT-T46oGMuWoSOwWS4wvSfFE8/s1600/IMG_3880.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPk3scq8DMTlREKYuTL-nm8kTxr26UBezcHxoyloo3N28okdpByeatguS2Fn-eV8LS8Eq5EnR4CLBCwhOki2mnFi9fYrFnz2KMPeyJLnjt7ZV1zILGwdoT-T46oGMuWoSOwWS4wvSfFE8/s320/IMG_3880.jpg" width="213" /></a></div>
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For the filling we didn't have much around the house, so I just did a simple pear filling. Really any fruit would work in place of the pears. If I had my choice I think I would have done a strawberry rhubarb, although not really in season right now.... I'll wait on that combo until summer.<br />
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To make crust, I mixed the flours, cinnamon, salt, and ground flax seeds together in a large bowl. I then melted the coconut oil over low heat and added it to the flours along with the maple syrup and milk.<br />
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To make the crust, I started by rolling out on a floured surface, but found the crust was sticking. Learning from past mistakes (aka. totally mashing pie crust into the counter top), I immediately stopped and put parchment paper down. It worked like a charm and was so easy to transfer to the baking pan. I'd highly recommend that technique.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicVEceDI_0fokyurexePMRekSwrAZ3qrVSryTbOMEfPZ6Hwmq9gTgzctApZJJxiZ2YL3g6E5CTtOShHliDkhhVcPNLaiXFbKCVg3VsJzd8Qr9kad3_dtLaJzS016qfjeD-y71TpMfZGzc/s1600/IMG_3881.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicVEceDI_0fokyurexePMRekSwrAZ3qrVSryTbOMEfPZ6Hwmq9gTgzctApZJJxiZ2YL3g6E5CTtOShHliDkhhVcPNLaiXFbKCVg3VsJzd8Qr9kad3_dtLaJzS016qfjeD-y71TpMfZGzc/s320/IMG_3881.JPG" width="320" /></a></div>
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Carefully place the dough inside a pie baking pan and allow the edges to fold over.</div>
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Trim the edges and use your fingers to pinch the top of the pie to create a thicker, neat looking crust. Or whatever, it doesn't really matter what it looks like.<br />
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<span style="text-align: start;">Once the crust is assembled in the pan, poke 10-12 times with a fork and bake at 425 for 6-7 minutes.</span></div>
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Now comes the fun. Take the leftover dough and roll it out. Create the shapes to put on top of the pie. This is my favorite part! I'm such a nerd.<br />
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Once the crust is done, remove from the oven and allow to cool for a few minutes. During this time, cut up the fruit and arrange inside the crust. Top with applesauce and drizzle (generously) with maple syrup.<br />
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Arrange the cutouts on top of the fruit and smile like you are 5 years old and this is the coolest thing you've ever done!</div>
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Bake at 350 for about 30-40 minutes, then remove from oven and cover the crust with foil to prevent it from browning too much. Return to the oven for another 10-15 mint. To be fully honest I forgot to do this step and it still turned out just fine. A little brown, but nothing to worry about.</div>
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The pie came out looking wonderful and not overly sweet. I don't like them too sweet, so this was perfect for me. But, if you are looking for a more sweetened version, I'd add some extra maple syrup to the filling and maybe a little butter or additional coconut oil on top before baking. That would make the filling turn out a little more traditional.<br />
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It is delicious though, as is! Especially paired with ice cream or whipped cream.<br />
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Happy Pi day!<br />
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<b>Pear & Almond-Spelt Crust Pie</b><br />
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<span style="font-family: "times" , "times new roman" , serif;">Crust</span></div>
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<ul>
<li><span style="font-family: "times" , "times new roman" , serif;">1 c almond meal</span></li>
<li><span style="font-family: "times" , "times new roman" , serif;">1 c spelt flour</span></li>
<li><span style="font-family: "times" , "times new roman" , serif;">1/2 c coconut oil, melted</span></li>
<li><span style="font-family: "times" , "times new roman" , serif;">1 tsp cinnamon </span></li>
<li><span style="font-family: "times" , "times new roman" , serif;">1/4 tsp salt</span></li>
<li><span style="font-family: "times" , "times new roman" , serif;">1/4 c maple syrup</span></li>
<li><span style="font-family: "times" , "times new roman" , serif;">2 T ground flax seeds</span></li>
<li><span style="font-family: "times" , "times new roman" , serif;">1/2 c milk of choice</span></li>
</ul>
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<span style="font-family: "times" , "times new roman" , serif;">Fruit</span></div>
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<li><span style="font-family: "times" , "times new roman" , serif;">3 pears</span></li>
<li><span style="font-family: "times" , "times new roman" , serif;">1/3 c applesauce</span></li>
<li><span style="font-family: "times" , "times new roman" , serif;">3-4 T maple syrup</span></li>
</ul>
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<span style="font-family: "times" , "times new roman" , serif;">Instructions</span></div>
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<ul><span style="font-family: "times" , "times new roman" , serif; font-size: 14px;">
<li>Preheat oven to 425F</li>
<li>Mix crust ingredients together until well combined. The dough should be fairly dry, but not crumbly.</li>
<li>Carefully roll out the dough on a floured surface (or parchment paper) until it’s 1/4” thick.</li>
<li>Carefully transfer the pie crust to a pie dish, letting the edges fold over.</li>
<li>Trim the excess crust and pinch the edges to make a neat looking crust.</li>
<li>Poke the dough with a few fork pricks and bake for 6-7 minutes.</li>
<li>While the crust is baking, cut up the fruit and set aside.</li>
<li>Roll out the excess dough into desired shapes and set aside.</li>
<li>Once the crust is done, remove from oven and let cool for couple minutes.</li>
<li>To assemble, arrange the fruit inside the pie crust and top with applesauce. Use a spoon to spread it around.</li>
<li>Drizzle the maple syrup on top of the fruit and arrange shapes on top.</li>
<li>Reduce oven heat to 350 and bake for about 30-40 minutes. </li>
<li>Cover the edges with foil and bake for another (10-15 min). *I forgot to do this and mine still turned out ok, the crust got a little brown, but still tastes fine.</li>
<li>Serve with vanilla ice cream.</li>
</span></ul>
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<span style="text-align: center;">Extra dough? Make a mini pie!</span></div>
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StephanieMariehttp://www.blogger.com/profile/04717786522986418081noreply@blogger.com1tag:blogger.com,1999:blog-9185033926100403763.post-39515273039459963612016-03-05T16:17:00.002-08:002016-03-05T16:18:05.265-08:00Rainy days + dreams of chocolate & peanut butter <div class="separator" style="clear: both; text-align: center;">
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I have learned to love rainy days. I used to dread the sound of rain on the roof when I woke up. That meant I was going to have to run in the rain :/ I have some PTSD from my time spent living in the valley (Corvallis & Eugene). I remember waking up (most days) to the sound of rain. That meant I was gong to start my day wet. And I was going to be damp and cold the rest of the day. I'm making it sound worse than it was, but when you're used to the sunny desert, it was quite the adjustment.<br />
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Anyway, know I don't mind the occasional rainy day. The don't happen very often and now I almost look forward to them. Almost. Only because they feel like a novelty. I much prefer sunshine, and the warmer the better!<br />
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Also, since I'm not running it's easier to enjoy the grey. I sort of like the grey, it matches my mood. Not that I'm sad, but I feel mellow and little subdued. It keeps me feeling grounded and in a way connected to the life cycle of the earth.<br />
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Deep thoughts. And you thought this was just a recipe! It is, keep reading.<br />
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Today was a pretty good day. It's been quiet and home. Just Riley and me. And he doesn't talk much :) I started my day off with a yoga class at one of my favorite studios, followed by a coffee date with myself at my favorite coffee shop (Backporch), some quality time with my pup, and now enjoying a new recipe using two of my favorites: chocolate and peanut butter.<br />
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I do miss the freedom of moving effortlessly over the trail, but for now I'm settling into this slower paced life. And it's ok. Especially when chocolate and peanut butter are part of my day!<br />
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To make this chocolate peanut butter cup dessert, I basically just blended chocolate and nut butter. It didn't need a whole lot else.<br />
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Chocolate +<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwh-1DMe6wndrERGSSNzNnOTuGo2h2XF-YjS7wWl8Po031jxUx5FygrkCOeR4G4C7j8uQ_gu4EajugWce46k_flB0AxS-yW3bd5QEka9C3F9AYtZ29piveJ72BrsHzrVU81h1hoQk6WOk/s1600/IMG_3634.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="215" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwh-1DMe6wndrERGSSNzNnOTuGo2h2XF-YjS7wWl8Po031jxUx5FygrkCOeR4G4C7j8uQ_gu4EajugWce46k_flB0AxS-yW3bd5QEka9C3F9AYtZ29piveJ72BrsHzrVU81h1hoQk6WOk/s320/IMG_3634.JPG" width="320" /></a><br />
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Nut Butter<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaC7zE-WWkHzNv38VyokVTkYUSruHPougsyaxPlFtVZWUJd8XQL3_gSgRuisLLLFchqOZk6fRWKX3A9GEKQgw59pay5-inuXinNGidBRP4HtHWVPvL3hX6ZloVMYJzlewm8qkakpsjIqI/s1600/IMG_3830.JPG" imageanchor="1"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv4F8k7FQO0sgIVai_3aRFRsMrcCyGRPp1-NOFhzGbn3axeazRLbRa2Ns3UfML-HYXThaA-DpQ6gMinLQKPj-sV1gZRLN43WMl1hI1nava5l_M6pnI4X19gWil2JRTEaZkxu9fbCWz-1U/s1600/IMG_3831.JPG" imageanchor="1"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv4F8k7FQO0sgIVai_3aRFRsMrcCyGRPp1-NOFhzGbn3axeazRLbRa2Ns3UfML-HYXThaA-DpQ6gMinLQKPj-sV1gZRLN43WMl1hI1nava5l_M6pnI4X19gWil2JRTEaZkxu9fbCWz-1U/s320/IMG_3831.JPG" width="320" /></a><br />
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= So much yes<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDzIXsvwMGLT6q84ZKWikcM1LzztnO-FQBO3dnhe7rOuUX86hV8-Ml4PCh4OSqlKLHoDSF1beWScpcXeDK5u2uA8_k538UwaXMO7UvjiVJXulOZSutp16599qBW6mst_QlJmXTJ3KPu0s/s1600/IMG_3863.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDzIXsvwMGLT6q84ZKWikcM1LzztnO-FQBO3dnhe7rOuUX86hV8-Ml4PCh4OSqlKLHoDSF1beWScpcXeDK5u2uA8_k538UwaXMO7UvjiVJXulOZSutp16599qBW6mst_QlJmXTJ3KPu0s/s320/IMG_3863.JPG" width="320" /></a><br />
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Recipe: Chocolate Peanut Butter Cup Dessert<br />
<span style="font-family: "times" , "times new roman" , serif;"><br /></span>
<span style="font-family: "times" , "times new roman" , serif;">Ingredients:</span><br />
<div style="font-family: 'Helvetica Neue'; font-size: 14px;">
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<ul>
<li><span style="font-family: "times" , "times new roman" , serif;">2 c cashews, soaked</span></li>
<li><span style="font-family: "times" , "times new roman" , serif;">6-8 dates, pitted</span></li>
<li><span style="font-family: "times" , "times new roman" , serif;">1/2 c cacao powder</span></li>
<li><span style="font-family: "times" , "times new roman" , serif;">1/2-2/3 c nut milk (depending on consistency)</span></li>
<li><span style="font-family: "times" , "times new roman" , serif;">1 banana </span></li>
<li><span style="font-family: "times" , "times new roman" , serif;">pinch of sea salt</span></li>
<li><span style="font-family: "times" , "times new roman" , serif;">vanilla extract</span></li>
<li><span style="font-family: "times" , "times new roman" , serif;">3 T peanut butter</span></li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5yz2KOvhaTe1Mrnx8dfxQnoEipxGd0ZIn_LGwJdua7Wxnn8AzN8cbvkO8SN0uM4xWBQVbMCE28Y856D4I_HJdjmKouurkN_4jyQnlM6vq9zOD_eJ3YoUDPKUGob712t4FldAmTt-ThqI/s1600/IMG_3862.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5yz2KOvhaTe1Mrnx8dfxQnoEipxGd0ZIn_LGwJdua7Wxnn8AzN8cbvkO8SN0uM4xWBQVbMCE28Y856D4I_HJdjmKouurkN_4jyQnlM6vq9zOD_eJ3YoUDPKUGob712t4FldAmTt-ThqI/s320/IMG_3862.JPG" width="320" /></a><br />
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<span style="font-family: "times" , "times new roman" , serif;">Toppings:</span></div>
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<li><span style="font-family: "times" , "times new roman" , serif;">peanut butter,</span></li>
<li><span style="font-family: "times" , "times new roman" , serif;">Chocolate or carob chips</span></li>
<li><span style="font-family: "times" , "times new roman" , serif;">cacao nibs</span></li>
<li><span style="font-family: "times" , "times new roman" , serif;">walnuts or hemp seeds</span></li>
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<span style="font-family: "times" , "times new roman" , serif;">Add all ingredients to a blender and process until smooth. Transfer to a small container and sprinkle (generously) with walnuts, chocolate chips, and cacao nibs. Drizzle with peanut butter and refrigerate for a couple hours. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK38Xhll74tB8jVU_YbTKp6dYAXoLV-mB-HfBdvLQpRotZ-bIFoPQIHpox6MZCLql1MPEhKJld2yBv0AradlrDXnEfKhjAxkOSHMHZCDNSr__-1iqZcyIlWlLE0AhSp-9lkVRWVGJUv0M/s1600/IMG_3866.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK38Xhll74tB8jVU_YbTKp6dYAXoLV-mB-HfBdvLQpRotZ-bIFoPQIHpox6MZCLql1MPEhKJld2yBv0AradlrDXnEfKhjAxkOSHMHZCDNSr__-1iqZcyIlWlLE0AhSp-9lkVRWVGJUv0M/s320/IMG_3866.JPG" width="320" /></a><br />
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StephanieMariehttp://www.blogger.com/profile/04717786522986418081noreply@blogger.com0tag:blogger.com,1999:blog-9185033926100403763.post-32350214474687240632016-03-04T14:25:00.000-08:002016-03-04T14:25:17.790-08:00Recovery Part IV: Focus<div class="separator" style="clear: both; text-align: center;">
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<b>Focus on the process.</b></div>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhavuR6XxEvlHGYLDT7NyQN9kfMiRNsFJn6T-uRDZgDcvNiXRYUf5xUqIRSKF0AtqvrwJpiOZ0w_ixV7B_lxm1YkW9k-PaUuTFQgYmCoBE5nn9t9mKCdzGuBLmAIpdM7UNRL6sXhV08PEs/s1600/IMG_7996.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhavuR6XxEvlHGYLDT7NyQN9kfMiRNsFJn6T-uRDZgDcvNiXRYUf5xUqIRSKF0AtqvrwJpiOZ0w_ixV7B_lxm1YkW9k-PaUuTFQgYmCoBE5nn9t9mKCdzGuBLmAIpdM7UNRL6sXhV08PEs/s200/IMG_7996.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">In art as it is in life: focus on the process....</td></tr>
</tbody></table>
<span style="text-align: start;">I often catch myself thinking about the future. Dreaming of running in the mountains or toeing the line at races this summer. And although it’s ok to think about the big picture, I also need to focus on the now. The process. Because getting too far ahead of myself can create an allusion of somewhere I am not.</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-mokOTyjCD70Q71dVosJtgwVsD-Zwf2DTb8z-kZtBY0q8_pCKoCV4bvnCP3qYBII8IJt4_3sy8d2NlErXlrw4Axw2TRqSSO6cRwGFKQoO13slP4fbbDbufItgxzupE0csWdz_CVUxd3s/s1600/IMG_7998.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-mokOTyjCD70Q71dVosJtgwVsD-Zwf2DTb8z-kZtBY0q8_pCKoCV4bvnCP3qYBII8IJt4_3sy8d2NlErXlrw4Axw2TRqSSO6cRwGFKQoO13slP4fbbDbufItgxzupE0csWdz_CVUxd3s/s200/IMG_7998.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">.....And the outcome will appear. </td></tr>
</tbody></table>
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I recently listened to a podcast from <a href="http://runningonom.com/" target="_blank">Running On Om</a> hosted by Julia Hanlon, with guest Lauren Fleshman. In this particular episode, they were discussing dreams and goals. At one point
they were talking about what it means to engage in the process, rather than the
outcome. This really resonated with me and got me thinking about my own
situation. All my forward thinking about the future really pulls me away from
where I am right now. The present. How can I bring awareness to exactly where I
am at this very minute? How can I live in my now? These thoughts grounded me, in a good way. In a way I needed. Instead of thinking <i>I can’t wait for……</i> , I put my energy into living right now. Because let’s face it- that’s where I am!
Getting too far ahead of myself only brings about wishing for something I don't have. And that’s not productive. <o:p></o:p></div>
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<b>Focus.</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCWtJCQoPGsGAZ0TqJegSqxuNDfsBiZeGXb1mj1r4nPsNX5Kw__yNQ876Gg1ZHcFYcbEcCCGRIPhMbJ3c6GKQ7DluqkPibDBbf__Zlkj2Y1jtuAojDl6yaPXQwC0AnPRvE4So5jxthw8A/s1600/IMG_7945.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCWtJCQoPGsGAZ0TqJegSqxuNDfsBiZeGXb1mj1r4nPsNX5Kw__yNQ876Gg1ZHcFYcbEcCCGRIPhMbJ3c6GKQ7DluqkPibDBbf__Zlkj2Y1jtuAojDl6yaPXQwC0AnPRvE4So5jxthw8A/s320/IMG_7945.jpg" width="240" /></a></div>
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Focus has also been a theme for me in another way. As in, the
people helping me get through this recovery. <a href="http://focusptbend.com/">Focus
Physical Therapy</a>.<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinxeeL1WEXZ5MRkFz4v4mKLtohi4kCCo8Deq1ysmCPTI_kLSWv5obiILlchmem1K7_G1R3wU591U1OwRXEAtm-X9VBkDAvkidmS8Y_d8evUwpMwCqXZtnP_mTn7y0PmgqlNcb4-6-0KIw/s1600/FullSizeRender-5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinxeeL1WEXZ5MRkFz4v4mKLtohi4kCCo8Deq1ysmCPTI_kLSWv5obiILlchmem1K7_G1R3wU591U1OwRXEAtm-X9VBkDAvkidmS8Y_d8evUwpMwCqXZtnP_mTn7y0PmgqlNcb4-6-0KIw/s320/FullSizeRender-5.jpg" width="320" /></a></div>
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Over the past year I’ve worked closely with physical
therapsits <a href="http://focusptbend.com/therapists/burke-selbst/">Burke
Selbst</a> and <a href="http://focusptbend.com/therapists/peter-schrey/">Peter
Schrey</a>, at Focus. They’ve both been instrumental in helping me troubleshoot
past injuries and work through the normal wear and tear that comes with running
so much. In the past couple months they have been my rock. I’ve had a lot of
ups and downs post-surgery; and through every imaginable emotion, they have
been there to support me, both physically and emotionally. I cannot tell you
how many times I’ve broken down into tears of frustration or sent a panicked
email to Burke and Peter. They’ve gone above and beyond the normal role of a
physical therapist. Because of our relationship and the effort they’ve been
willing to put in, I feel like I’m on track. <o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGvtflxO1PmsTlONUwtvxUpBYY6NKaFPjiJkYuy4nJb27a0INsz1jeXicLj1OYCrmIU54ZiYgl4oYeOV18YHN_eraLrb8ru5gLUn-ryrNk98OpSM8p4Yq05iJHZbR9sDRsPkndfsKyC_E/s1600/FullSizeRender-6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGvtflxO1PmsTlONUwtvxUpBYY6NKaFPjiJkYuy4nJb27a0INsz1jeXicLj1OYCrmIU54ZiYgl4oYeOV18YHN_eraLrb8ru5gLUn-ryrNk98OpSM8p4Yq05iJHZbR9sDRsPkndfsKyC_E/s320/FullSizeRender-6.jpg" width="257" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOPntKV-vB75UFyyuvZzamYZoXJTQ2CxW_TV_sLJLVA27cxMcbR8jdAbX6WbYF5Zg61brvPde2KzfNZb_9QlC-TyUu_tFtqrIAgJ9yNlIwvC8CCnTJON1sC0BTF2AVBIAqun2-iEDSls0/s1600/IMG_7919.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOPntKV-vB75UFyyuvZzamYZoXJTQ2CxW_TV_sLJLVA27cxMcbR8jdAbX6WbYF5Zg61brvPde2KzfNZb_9QlC-TyUu_tFtqrIAgJ9yNlIwvC8CCnTJON1sC0BTF2AVBIAqun2-iEDSls0/s320/IMG_7919.jpg" width="240" /></a></div>
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To compliment my recovery plan from Dr. Alfredson, I’ve been working with Peter and Burke on a weekly basis to improve my mobility, strength, range of motion, etc. in my left foot. Each week we’ve worked on progressing and pushing my foot a little further. It’s a slow process, but SO important so that when I do return to running, I don’t compensate due to strength imbalances.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQywloTiFRKVjgvpiq9vZpO4mMk62FpXSqoP3BeQsKz_fGOnoiDT-HpJ4aE4AZlgUMviT2R5Mfzycbe7fxZrVJm8gaDiybC0cOM2gI5k472Z6Bl92rqbd2fFjMHggCPD1bNWVAPlxLoFc/s1600/FullSizeRender-8.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQywloTiFRKVjgvpiq9vZpO4mMk62FpXSqoP3BeQsKz_fGOnoiDT-HpJ4aE4AZlgUMviT2R5Mfzycbe7fxZrVJm8gaDiybC0cOM2gI5k472Z6Bl92rqbd2fFjMHggCPD1bNWVAPlxLoFc/s320/FullSizeRender-8.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Burke sawing off my foot. Kidding! <br />Scar work to get the skin gliding better.</td></tr>
</tbody></table>
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It’s incredible how much effort it takes to re-wire the nervous system. I’m now focusing on learning how to walk correctly and engage my calf as I roll off my toe. It’s not easy! If you see you walking around town with an intense focused look on my face, that’s why!<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfn47oXiOAUOBQ-zlUYqlVFdHVr33VobJ8Kgt5WHkW9SYI7GjLThhMIM5AYLMhOp8NhBuSMDteyznwf550ZkuR3gDrDBr0HZ8am0O8sEEOKPywGx0bMZHy86Nxu_ZuQtKSqntMdNuikBE/s1600/IMG_7695.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfn47oXiOAUOBQ-zlUYqlVFdHVr33VobJ8Kgt5WHkW9SYI7GjLThhMIM5AYLMhOp8NhBuSMDteyznwf550ZkuR3gDrDBr0HZ8am0O8sEEOKPywGx0bMZHy86Nxu_ZuQtKSqntMdNuikBE/s320/IMG_7695.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Re-learning how to walk, beach style! <br />The beach is an excellent place to practice.</td></tr>
</tbody></table>
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Next week marks the end of my 12-weeks recovery. In theory,
I could start to think about running at that time. And by running I mean like 1
min on, 1 min off x 5. Easing back in very slowly. However, I’m not sure I’m
ready yet. I have no desire to jump back in too soon, despite what my mind
wants. I want to do this correctly, so that might mean waiting a couple more
weeks. I AM planning to at least test the waters, under the guidance of Peter
and Burke (so I don’t open the flood gates), possibly on the Alter-G next week.
Fingers crossed!<o:p></o:p></div>
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<o:p>Other things I've been focusing on recently:</o:p></div>
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Walks with my dog</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2qqLe-UKbth0Or4z7LY6UwcY-kR_owRq0sSwzGk5bTusgHF35JJ9gon62HyTeKe4_FaVxZEL5cF5_iskT7bBrIMr33tSof96CQNb4-n1vXSS6T1-a-5vUFiGF2gXyJkkMj8aEmoYRa0g/s1600/IMG_7885.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2qqLe-UKbth0Or4z7LY6UwcY-kR_owRq0sSwzGk5bTusgHF35JJ9gon62HyTeKe4_FaVxZEL5cF5_iskT7bBrIMr33tSof96CQNb4-n1vXSS6T1-a-5vUFiGF2gXyJkkMj8aEmoYRa0g/s320/IMG_7885.JPG" width="256" /></a></div>
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My favorite places in Bend, OR</div>
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More time with my dog</div>
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Getting lost in Powell's </div>
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Whiskey at The Library </div>
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80's Night</div>
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Homemade Ramen</div>
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Talking Nutrition with the 8th Grader's at 7 Peaks School</div>
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<!--EndFragment-->StephanieMariehttp://www.blogger.com/profile/04717786522986418081noreply@blogger.com3tag:blogger.com,1999:blog-9185033926100403763.post-65744630868561482982016-03-01T16:10:00.003-08:002016-03-01T16:11:11.616-08:00Chocolate Cashew Butter Cookies<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrNvjyIdfOF9Fq3TACDwMdmnbDBchPbXOXXo-scvqFRDFix01hiG5IgF7oCT8s0bUh4oINE5NwPkBAwIYPzvDXD8jwt4ojThcoIu7bJObBn4HiCpDN6OoDF0Bk_eH4bYvzu6fhu3AVht8/s1600/IMG_3853.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrNvjyIdfOF9Fq3TACDwMdmnbDBchPbXOXXo-scvqFRDFix01hiG5IgF7oCT8s0bUh4oINE5NwPkBAwIYPzvDXD8jwt4ojThcoIu7bJObBn4HiCpDN6OoDF0Bk_eH4bYvzu6fhu3AVht8/s320/IMG_3853.JPG" width="320" /></a>I have to confess, the reason I decided to bake cookies is because I was eating spoonful after spoonful of nut butter with chocolate chips on top. Save me from myself!<br />
<br />
So, instead of just eating the nut butter + chocolate chips by the spoonful I thought baking them as cookies would make it more acceptable. Plus, baking is a great excuse to eat the ingredients (cashew butter + chocolate chips) by the spoonful. Sigh. Some days this just happens.<br />
<br />
<br />
Cashew Butter.<br />
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<br />
This stuff is crack. I've been making it homemade now for the last several weeks and it doesn't last long. It's so easy to make and soooo much better homemade. Try making your own:<br />
<br />
<ul>
<li>Roast 1-2 c cashews at 325 for a 5-10 min until fragrant. </li>
<li>Allow to cool for a few minutes, then process in a blender. </li>
</ul>
<br />
A vitamix works best, but you can use any blender. Just have patience and give it breaks. I blew out a blender a couple years ago making homemade nutella- I just kept pushing without letting the blender have a moment. Lesson learned.<br />
<br />
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<br />
In any event, since I was trying out a new recipe I decided to test several options/additions to find the best one. I tried four different combos of flavors: 1) simple cashew butter, 2) lucuma + maple + hemp, 3) hemp seed + maca, and 4) cacao cashew.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2AloCi03Oxx2y_R4hyphenhyphenKZtQJvXZIAJGaKqWmNa0cfcn318paqcCXDBGvWDQQXdBiwEsf5EFuaQL6dgWXBHXDOmzJgEktAY7VoaU2Ygw-SrjVH9bAyM3KwRZZD9GGStNtzAjc9pcG9hLsM/s1600/IMG_3840.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2AloCi03Oxx2y_R4hyphenhyphenKZtQJvXZIAJGaKqWmNa0cfcn318paqcCXDBGvWDQQXdBiwEsf5EFuaQL6dgWXBHXDOmzJgEktAY7VoaU2Ygw-SrjVH9bAyM3KwRZZD9GGStNtzAjc9pcG9hLsM/s320/IMG_3840.JPG" width="320" /></a></div>
<br />
However, ALL recipes had chocolate chips :)<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCMs6v5c6_DmBD6Xn7MYbOffSgOCO8Asll_4Jfc75C7gWRabe1RexKI7CStnQ1bw1iyESF-MRjJ83ps_aTiUCZqx_yHq6jgPnbHJxjmimG_bRludCN7yQWOCKGi9uUEcvhbqRvlm7WVbE/s1600/IMG_3846.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCMs6v5c6_DmBD6Xn7MYbOffSgOCO8Asll_4Jfc75C7gWRabe1RexKI7CStnQ1bw1iyESF-MRjJ83ps_aTiUCZqx_yHq6jgPnbHJxjmimG_bRludCN7yQWOCKGi9uUEcvhbqRvlm7WVbE/s320/IMG_3846.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ready to bake</td></tr>
</tbody></table>
I tasted all four options. Multiple times.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi12Acp8Zno4lanz3irj-2cE7pxivfO2txikCv2JemeqhS6KiORdMASDUyxKYZllOFlBdHG5AkDA6b2tHO6aRbEdlOYTtbG3e7-NVTLHul2j5Sr4wYrNEyMqwXj2mcNLLvIQxspBOUfxMM/s1600/IMG_3849.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi12Acp8Zno4lanz3irj-2cE7pxivfO2txikCv2JemeqhS6KiORdMASDUyxKYZllOFlBdHG5AkDA6b2tHO6aRbEdlOYTtbG3e7-NVTLHul2j5Sr4wYrNEyMqwXj2mcNLLvIQxspBOUfxMM/s320/IMG_3849.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Finished product x4</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
And I just couldn't decide which one I liked best between the Simple Cashew and the Cacao Cashew. So I decided to share both recipes :)<br />
<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-1f2BbNwS_cXTmeb0IRMGmE_6eb4p4N_4Fv5VUHkZa7WIR6fS_kc2HBhLAnpIdbxPwBSsI2ErHBc0D0BxLdEIqcEdYB_GZQR0Q4YjI5x4EQi7S3NXBmnih8KaZCQEYJt36Tse6JaIy8o/s1600/IMG_3850.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-1f2BbNwS_cXTmeb0IRMGmE_6eb4p4N_4Fv5VUHkZa7WIR6fS_kc2HBhLAnpIdbxPwBSsI2ErHBc0D0BxLdEIqcEdYB_GZQR0Q4YjI5x4EQi7S3NXBmnih8KaZCQEYJt36Tse6JaIy8o/s320/IMG_3850.JPG" width="320" /></a></div>
<br />
<br />
<b>Chocolate Cashew Butter Cookies: Two Ways</b><br />
<br />
<u>Version 1. Simple</u><br />
<br />
<ul><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfHj-7II3eHU4ooAuqi32qS5HBWZh5RAUH0xIGlJMMkIlXT0EZx35g9zJ0QOFp6_kKgWfEJjd31x24PgCYWG4oSO28R1b2YsljRmhK6J2Pke0N5RUkUiqCCUUD-NEILBsQxM-n1_qqF5k/s1600/IMG_3851.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfHj-7II3eHU4ooAuqi32qS5HBWZh5RAUH0xIGlJMMkIlXT0EZx35g9zJ0QOFp6_kKgWfEJjd31x24PgCYWG4oSO28R1b2YsljRmhK6J2Pke0N5RUkUiqCCUUD-NEILBsQxM-n1_qqF5k/s320/IMG_3851.JPG" width="320" /></a>
<li>1 c cashew butter </li>
<li>6 dates, pitted, soaked in hot water, and mashed into a paste</li>
<li>1/4 c maple syrup</li>
<li>2 eggs (or chia eggs for vegan version)</li>
<li>1/4 tsp baking soda</li>
<li>1/4 tsp vanilla</li>
<li>pinch of salt</li>
<li>1/2 c mini chocolate chips </li>
<li>1/3 c hemp seeds (optional)</li>
</ul>
<br />
<br />
<u>Version 2. McChocolate-y</u><br />
<br />
<ul>
<li>1 c cashew butter </li>
<li>6 dates, pitted, soaked in hot water, and mashed into a paste</li>
<li>2 eggs (or chia eggs for vegan version)</li>
<li>1/4 tsp baking soda</li>
<li>1/4 tsp vanilla</li>
<li>pinch of salt</li>
<li>1/2 c raw cacao powder</li>
<li>1/4 c maple syrup</li>
<li>3/4 - 1 c mini chocolate chips (I used about 1 cup....I really wanted chocolate!)</li>
</ul>
<br />
<br />
Bake at 350 for 10 minutes. Remove from baking sheet at let cool for a few minutes to set.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr1aPxqyyaqnlxsgoY1JRdThS5AiD-fgmQn_9lzEVjnjC3lBO5jjn4L7h2SwyyxPCfsOVie5zMgw8i3NDMo4KrllDrGL3xNoQuzIgX-C5PkHmwF89ivaEtDoDbzLuYnV3jeYMwVIzxJyk/s1600/IMG_3836.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr1aPxqyyaqnlxsgoY1JRdThS5AiD-fgmQn_9lzEVjnjC3lBO5jjn4L7h2SwyyxPCfsOVie5zMgw8i3NDMo4KrllDrGL3xNoQuzIgX-C5PkHmwF89ivaEtDoDbzLuYnV3jeYMwVIzxJyk/s320/IMG_3836.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Flax egg- worked really well in this recipe!</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiYMkVGGkd4NMqxnOFRKEN0ZehiaH4epe6WBArpOcDfgtJq0p2hUvhxQYAp1I9qQS-Ry6pXVKN4yx0tmkkOcYDiyv19yig5ek1w9MsGF1J5rfX__y8ElZKcH4F7o9EIuIkxLE3qYPBx-U/s1600/IMG_3852.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiYMkVGGkd4NMqxnOFRKEN0ZehiaH4epe6WBArpOcDfgtJq0p2hUvhxQYAp1I9qQS-Ry6pXVKN4yx0tmkkOcYDiyv19yig5ek1w9MsGF1J5rfX__y8ElZKcH4F7o9EIuIkxLE3qYPBx-U/s320/IMG_3852.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chocolate Chocolate Cashew Cookie</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkXdIhE_6cGEBGwFUllpkA4NtOsaq5hrTTkELvIx-UcZTlbXil0vxq8vYkwJnbtYYqmmbBmps2xVI_A8YzDFnrdJ5XSsIWAxlnWpRlBWIIcCa-U7aFpJWg3XQIE89ij8loQSPEfmsNaS4/s1600/IMG_3853.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkXdIhE_6cGEBGwFUllpkA4NtOsaq5hrTTkELvIx-UcZTlbXil0vxq8vYkwJnbtYYqmmbBmps2xVI_A8YzDFnrdJ5XSsIWAxlnWpRlBWIIcCa-U7aFpJWg3XQIE89ij8loQSPEfmsNaS4/s320/IMG_3853.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Simple. Classic. Delicious.</td></tr>
</tbody></table>
<br />
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />StephanieMariehttp://www.blogger.com/profile/04717786522986418081noreply@blogger.com4tag:blogger.com,1999:blog-9185033926100403763.post-8748025272140792322016-02-10T12:00:00.000-08:002016-02-11T14:30:09.428-08:00Celebrate Love + a Recipe to Match<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3aP4z3HmeVuRfFg_QcH1ZawJAs0k1zjkHimrZd4ZINKoABHnTahQRBDfSSkWfL7hIOihtVKpTjlSAb2Laa_9a08HCTlwK8mSziOw8-b9RuUQDZ_79j6kO6WAfjVyDU102GvxyYuPeoA4/s1600/IMG_7738.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3aP4z3HmeVuRfFg_QcH1ZawJAs0k1zjkHimrZd4ZINKoABHnTahQRBDfSSkWfL7hIOihtVKpTjlSAb2Laa_9a08HCTlwK8mSziOw8-b9RuUQDZ_79j6kO6WAfjVyDU102GvxyYuPeoA4/s320/IMG_7738.JPG" width="320" /></a></div>
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<br /></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-family: "georgia" , "times new roman" , serif;">Valentine's
Day is a great reminder to love ourselves. <o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<br /></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-family: "georgia" , "times new roman" , serif;">We
don't have need to splurge on extravagant gifts or experience. Rather, surround
yourself with people you love and share something that makes you feel vibrant,
alive, and beautiful.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<br /></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-family: "georgia" , "times new roman" , serif;">And
if you are celebrating the day with solo; even better.</span></div>
<div class="separator" style="clear: both; text-align: center;">
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<b><span style="color: #d64f53; font-family: "apple chancery"; font-size: 16.0pt;">Some things I love:</span></b><span style="font-family: "apple chancery";"><o:p></o:p></span></div>
<div class="separator" style="clear: both; text-align: center;">
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<b><span style="color: #d64f53; font-family: "apple chancery"; font-size: 16.0pt;">Real, raw love. For yourself.</span></b><span style="font-family: "apple chancery";"><o:p></o:p></span></div>
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<div class="" style="clear: both; text-align: left;">
<span style="font-family: "georgia" , "times new roman" , serif;"><b>Recipe: Slightly Sinful Chocolate Cupcakes</b></span></div>
<div>
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
<div>
<span style="font-family: "georgia" , "times new roman" , serif;">These cupcakes are intense, alluring, and have a secret. Three secrets, actually. Even a cupcake can be mischievous :)</span></div>
<div>
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
<div>
<span style="font-family: "helvetica neue"; font-size: 14px;">The secrets? <b>Beets</b>, <b>Tahini</b>, + <b>Bourbon</b></span></div>
<div>
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv8HjARalzM6jCKJLr4y8GX6W2Js9UXGQcJXq9lhQbMD2HO2LWvvc4rRdVhsNiKp8Xr8-y6mp5p4_0A1lkUjb0MqGe8CrhKJx5XDrahkjsNYXDHQuEP9VxhU0j6d2s6troj9nFCK1kyBg/s1600/IMG_3626.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv8HjARalzM6jCKJLr4y8GX6W2Js9UXGQcJXq9lhQbMD2HO2LWvvc4rRdVhsNiKp8Xr8-y6mp5p4_0A1lkUjb0MqGe8CrhKJx5XDrahkjsNYXDHQuEP9VxhU0j6d2s6troj9nFCK1kyBg/s320/IMG_3626.JPG" width="320" /></a></div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP-sQgLqG3_k0BrQqknwlrljGba_cip6j9gsRdXoXxo4yXHQ2XvQ1WuPHLIvGQDOHyocd7NbIgWc8X-1K7kfOh99CpFoLfTXXN6xo7XaNuPrwxzUu7UH-PYdZRBGi2r6dGcSqKzzCWKzc/s1600/IMG_3651.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP-sQgLqG3_k0BrQqknwlrljGba_cip6j9gsRdXoXxo4yXHQ2XvQ1WuPHLIvGQDOHyocd7NbIgWc8X-1K7kfOh99CpFoLfTXXN6xo7XaNuPrwxzUu7UH-PYdZRBGi2r6dGcSqKzzCWKzc/s320/IMG_3651.jpg" width="213" /></a></div>
<div>
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
<div>
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
<div>
<span style="font-family: "georgia" , "times new roman" , serif;">A little sweet, a little wholesome, and a little sinful. </span></div>
<div>
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
<div>
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
<div>
<div>
<span style="font-family: "georgia" , "times new roman" , serif;"><b>Slightly Sinful Chocolate Cupcakes</b></span></div>
<div>
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjioyDMz6mnd-sQQtCCDDOpZHJ7_BJeQPQ1LMjcAAEeqGUkbi8SVzHnsxcYd052ZdiPVyJIcTKmVZZa7yjJnFvI1brcceh4r83v_gd-GQQS9V4otQ_u2CkIROa5UnEy91oF7xY-CyDB-KM/s1600/IMG_3633.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><span style="font-family: "georgia" , "times new roman" , serif;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjioyDMz6mnd-sQQtCCDDOpZHJ7_BJeQPQ1LMjcAAEeqGUkbi8SVzHnsxcYd052ZdiPVyJIcTKmVZZa7yjJnFvI1brcceh4r83v_gd-GQQS9V4otQ_u2CkIROa5UnEy91oF7xY-CyDB-KM/s320/IMG_3633.JPG" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">High Quality Chocolate</span></td></tr>
</tbody></table>
<div>
<span style="font-family: "georgia" , "times new roman" , serif;">Ingredients:</span></div>
<div>
<span style="font-family: "georgia" , "times new roman" , serif;">100g dark chocolate</span></div>
<div>
<span style="font-family: "georgia" , "times new roman" , serif;">100g almond meal</span></div>
<div>
<span style="font-family: "georgia" , "times new roman" , serif;">50g Tahini (1/3 c)</span></div>
<div>
<span style="font-family: "georgia" , "times new roman" , serif;">6 dates</span></div>
<div>
<span style="font-family: "georgia" , "times new roman" , serif;">1/4 c maple syrup</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1 t vanilla</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">3 eggs</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">2 large beets (or several small)</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1/2 c cacao powder (or cocoa)</span></div>
<div>
<span style="font-family: "georgia" , "times new roman" , serif;">1 t baking powder</span></div>
<div>
<span style="font-family: "georgia" , "times new roman" , serif;">2 T bourbon (or more to taste)</span></div>
<div>
<span style="font-family: "georgia" , "times new roman" , serif;">pinch of salt</span></div>
<div>
<span style="font-family: "georgia" , "times new roman" , serif;">1/2 c cacao nibs or chocolate chips (optional) </span></div>
</div>
<div>
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgL3XNzFWEQA6sU5l5KsSJHxM_g5NSdYVX4sYWh04tiuQPElAdfo0rSt6_hHgI4eHhjLZQKIP1VGVgai0ZcGrPRAuQch-xPKDfaPktigb4SZX8sHHmDhg172HauuY74AwzB2VuG6jNDBw/s1600/IMG_3636.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "georgia" , "times new roman" , serif;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgL3XNzFWEQA6sU5l5KsSJHxM_g5NSdYVX4sYWh04tiuQPElAdfo0rSt6_hHgI4eHhjLZQKIP1VGVgai0ZcGrPRAuQch-xPKDfaPktigb4SZX8sHHmDhg172HauuY74AwzB2VuG6jNDBw/s320/IMG_3636.JPG" width="320" /></span></a></div>
<div>
<div>
<span style="font-family: "georgia" , "times new roman" , serif;">Instructions:</span></div>
<div>
<span style="font-family: "georgia" , "times new roman" , serif;">Soak pitted dates in hot water until soft. Puree or mash with a fork. Finely shred or puree raw beets, reserving some of the liquid for the frosting. Set aside.</span></div>
<div>
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
<div>
<span style="font-family: "georgia" , "times new roman" , serif;">In a large bowl, combine almond meal, cacao powder, baking soda, and salt. Set aside.</span></div>
<div>
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
<div>
<span style="font-family: "georgia" , "times new roman" , serif;">Melt chocolate in a double boiler over low heat. Once melted, stir in dates, tahini, vanilla, and shredded beets. Remove from heat, and add to almond meal mixture. Stir to combine.</span></div>
<div>
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
<div>
<span style="font-family: "georgia" , "times new roman" , serif;">In a small bowl, beat eggs, vanilla, bourbon and maple syrup. Add to the large bowl and mix well. Fold in cacao nibs or chocolate chips. </span></div>
<div>
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
<div>
<span style="font-family: "georgia" , "times new roman" , serif;">Bake at 350 for 20-30 min.</span></div>
</div>
<div>
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
<div>
<div>
<div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguVKaifxyRDhEvNxBf3c88VQFoc4rw6GFpck9lQpvSOWvPfCjFKTPzcvKLtHgCy9ghqDAtmplyEQWhR9pGA7T4muGSAa2HFa17weL89PSQJdmEC4vCdxxaSn42KALvUVnHp3wTks_ekBE/s1600/IMG_3647.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: "georgia" , "times new roman" , serif;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguVKaifxyRDhEvNxBf3c88VQFoc4rw6GFpck9lQpvSOWvPfCjFKTPzcvKLtHgCy9ghqDAtmplyEQWhR9pGA7T4muGSAa2HFa17weL89PSQJdmEC4vCdxxaSn42KALvUVnHp3wTks_ekBE/s320/IMG_3647.JPG" width="320" /></span></a><span style="font-family: "georgia" , "times new roman" , serif;">Frosting:</span></div>
<div>
<span style="font-family: "georgia" , "times new roman" , serif;">4 T plain or vanilla greek yogurt</span></div>
<div>
<span style="font-family: "georgia" , "times new roman" , serif;">5-6 T powdered sugar</span></div>
<div>
<span style="font-family: "georgia" , "times new roman" , serif;">2 T tahini or other nut butter</span></div>
<div>
<span style="font-family: "georgia" , "times new roman" , serif;">pinch of lemon juice</span></div>
</div>
<div>
<span style="font-family: "georgia" , "times new roman" , serif;">1 t beet juice </span></div>
<div>
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
<br />
<div>
<span style="font-family: "georgia" , "times new roman" , serif;">Combine and stir until well combined. Taste and add more powdered sugar to taste. Spread on cooled cupcakes. </span></div>
<div style="font-family: 'Helvetica Neue'; font-size: 14px;">
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: 14px;">Happy Valentine's Day!</span></div>
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StephanieMariehttp://www.blogger.com/profile/04717786522986418081noreply@blogger.com4tag:blogger.com,1999:blog-9185033926100403763.post-67396238720664658582016-02-08T15:23:00.000-08:002016-02-08T15:23:02.139-08:00Rustic Blood Orange + Pear Galette<br />
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Jillian comes to visit!</div>
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I love my cousin to pieces. I so much look forward to spending time together and immersing Jillian in Bend life. She fits right in. </div>
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Jillian and I both love good food and are passionate about cooking. So, of course, we love to create recipes together! On this particular visit, we set out to make a fruit tart of sorts. I had a bowl full of pears to use up and was inspired by a rustic crust recipe I’d seen recently. </div>
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So pen and paper out, we started to sketch out our vision. Creating recipes can be difficult, because they have to be unique. There are probably a hundred recipes online for a pear tart. So how do we make this one different? </div>
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For starters, we decided on a ‘rustic’ crust. To us, that meant a more complex and flavorful texture, consisting of layers, rather than a simple flaky crust. We choose rye flour for it’s intense, nutty flavor and color. Is there anything more beautiful than a less than perfect dark crumbly rye crust? I think not.</div>
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To add to a more subtle flavor (and challenge) we also used coconut oil in the crust. This was after much debate. At first we were going to try an oil-based crust, but shied away from that these crusts tend to be dense, and for lack of better word, dull. Using butter would have been delicious, but too easy. Coconut oil seemed like a happy medium: a challenge but more forgiving due to it’s high saturated fat content (similar to butter). </div>
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To prepare the crust, we kept true to classic method: flour + coconut oil + ice water. We cut the flour, sugar, spices and coconut oil together and then added the ice water. We tried chilling the dough after it was formed (as you would a traditional pie crust), but found the coconut oil solidified and made for a crumbly crust. Room temperature dough was easier to work with, which we noted in the instructions. </div>
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We kept the filling really simple. We wanted the fruit to be the focus and not detract from it’s beautiful flavor. We were planning to use pears, but I wanted to add something else. I had blueberries, grapefruit, and blood oranges also in my fruit bowl. In the past I’ve done a lot with blueberries, but was really interested in using citrus to enhance the pear flavor. Plus, thinly sliced citrus can be visually stunning on top of baked goods. We settled on blood orange for the flavor and color. To create a caramelized top and bring out the sweetness of the fruit, we drizzled honey on top of the fruit before baking. </div>
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<span style="font-family: 'Helvetica Neue'; font-size: 14px;">The last touch was brushing the galette with an egg wash to create that beautiful and delicious gold crust. We sprinkled with vanilla sugar just before baking as well.</span></div>
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The final product? Perfect. Beautiful. Delicious. Very much a rustic tart with the sweetness of fresh fruit. Not too sweet, but begging to be paired with some cream. So we did. Homemade whipped cream. </div>
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Stephanie + Jillian for the win!</div>
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Rustic Blood Orange + Pear Galette</div>
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For the Crust:</div>
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1 c. flour</div>
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1 c. rye flour</div>
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2/3 c. coconut oil</div>
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1/2 c. ice water</div>
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1/2 t cinnamon</div>
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1 t salt</div>
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2 T brown sugar* (optional, but recommended)</div>
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For the Filling:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje4Lf8BVLymKdVXiJtZpI9OCCBuJVPMWJVtNkQm0nY26WON72_tI_IRbKsmn6mSiTdC2nZ4clyv2Oax7Kthy0qooKA1ykrRk33yHKhX75RxgHnUBa6__t3rJl-Y5CDTwAhFxHeKYoeul4/s1600/IMG_3793.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje4Lf8BVLymKdVXiJtZpI9OCCBuJVPMWJVtNkQm0nY26WON72_tI_IRbKsmn6mSiTdC2nZ4clyv2Oax7Kthy0qooKA1ykrRk33yHKhX75RxgHnUBa6__t3rJl-Y5CDTwAhFxHeKYoeul4/s320/IMG_3793.JPG" width="320" /></a>4 pears</div>
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1 blood orange</div>
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honey</div>
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egg wash (optional)</div>
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vanilla sugar </div>
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Pre-heat oven to 375.</div>
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To prepare the crust:</div>
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Mix flours, cinnamon, sugar, and salt. Cut in coconut oil and pulse or mix until roughly combined. Add water and incorporate together. Shape into a flat disc and roll out on a well floured surface. Roll until the dough is thin, about 1/4 of an inch thick. Place on a parchment lined baking sheet and set aside.</div>
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To prepare the filling: </div>
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Slice pears very thinly and arrange on the crust, leaving a 1-2” border of crust to fold over. Slice a whole blood orange (with peel intact) and arrange over the pears. Drizzle generously with honey. Gently fold the crust up over the sides to cover part of the fruit. Brush with egg wash and sprinkle with vanilla sugar.</div>
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Bake for 30 min or until crust is slightly brown. Serve with cream if desired. This keeps well and is even better (if possible) the next day.</div>
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*Another sweetener may work here. Maple syrup or honey comes to mind. </div>
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StephanieMariehttp://www.blogger.com/profile/04717786522986418081noreply@blogger.com0tag:blogger.com,1999:blog-9185033926100403763.post-16281066668661464892016-02-02T09:08:00.000-08:002016-02-02T10:33:26.557-08:00Recovery Part III: Listen to Your Body...<br />
<i>“Listen to your body……” </i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjvzRbZ-i7WSMUqjJZxJ1h1Qu2b8hte8JRsQPCdZAajQDuklSOV1N3t5lpCvEbqY_vvHsz8etfgUQVrJdXiEPATI8wcjdCLSdjnwN7xdnmTxQKjrZOoclMGaDK-FaYkJHhqmbwoY1Eotc/s1600/IMG_7536.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjvzRbZ-i7WSMUqjJZxJ1h1Qu2b8hte8JRsQPCdZAajQDuklSOV1N3t5lpCvEbqY_vvHsz8etfgUQVrJdXiEPATI8wcjdCLSdjnwN7xdnmTxQKjrZOoclMGaDK-FaYkJHhqmbwoY1Eotc/s320/IMG_7536.JPG" width="320" /></a></div>
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This is a phrase I’ve heard many times. Heck, it’s even a phrase I’ve caught myself saying to clients I work with. But what does that even mean? Because if I’m honest, when I hear the phrase “listen to your body” it’s often accompanied by an eye roll. Yeah right. Like I’m going to let my body be the boss of me. Usually I’m telling my body to shut the f*#@ up and push it harder.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2CNSZ9kWliPht3rOuTHuA9VJqertICodgW_mDqh_JoSZK4ANfOjNhja4mMsnltNn14rn3rGvt35u80ni3fkPD6N6VDa7dSc1xRGWysJkYfnBivAzoj9SJJsLfw05T28ioYHfztK8dyt4/s1600/IMG_5770.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2CNSZ9kWliPht3rOuTHuA9VJqertICodgW_mDqh_JoSZK4ANfOjNhja4mMsnltNn14rn3rGvt35u80ni3fkPD6N6VDa7dSc1xRGWysJkYfnBivAzoj9SJJsLfw05T28ioYHfztK8dyt4/s320/IMG_5770.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Remember this? I didn't listen to my body here...</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik2a8I7hdogt5v1JMuWWPgoVdKh-8hCSOHvBc45MwYxgSeMsQrBNzy_bxH0OhcpYPNxILLVLgzpPwnlfwuE1Lpy43He2PHpbQADyOgk1ktbkmQOuyGwZQcUr1JY-Ogi431RgHpGxxaKpk/s1600/FullSizeRender.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik2a8I7hdogt5v1JMuWWPgoVdKh-8hCSOHvBc45MwYxgSeMsQrBNzy_bxH0OhcpYPNxILLVLgzpPwnlfwuE1Lpy43He2PHpbQADyOgk1ktbkmQOuyGwZQcUr1JY-Ogi431RgHpGxxaKpk/s320/FullSizeRender.jpg" width="213" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Or here.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi61t0jhFeIGSQPzL_vj5zqSLvch0oZce3d5jkKx7Q47nlPGAyj3gC4lBqZtCwUKWXadr6I1zw-iD0g34Z6ZIvy1d7jBZMDIIJm0Fy4vdCbFWVbNZ1BzZA5wi3RHUyMQoQpl_oAzixxOEM/s1600/Faces-of-Western-States-2015-6.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi61t0jhFeIGSQPzL_vj5zqSLvch0oZce3d5jkKx7Q47nlPGAyj3gC4lBqZtCwUKWXadr6I1zw-iD0g34Z6ZIvy1d7jBZMDIIJm0Fy4vdCbFWVbNZ1BzZA5wi3RHUyMQoQpl_oAzixxOEM/s320/Faces-of-Western-States-2015-6.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Oh here.....</td></tr>
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I can be my own worst enemy. But that same quality, the one that causes me to push the limit every time, is what also drives me to success. It’s my strength and my weakness all in one. What would it be like if I let my body tell me what to do? Never would I finish a 100-mile race. Not a chance. I’m pretty sure my body was screaming at me, <i>begging </i>me, to stop running at Foresthill this year. But my mind was in charge and said “<i>we’ve still got 40 miles to run</i>” and so my body obliged. If I let my body be in charge, then how would I ever know my limits? Or surpass them?<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf2HnczYcm70CRpFjWLjyb5ylxwfYShDtV6IfXURg0PuuenbWjMXA8HOI25aqRJuAODF4oGxMYZ8nqHzOg-IbgRvoKhIgDuOCgbzK2JCcrRc1_OwL5QT2SxSrztBEnOuW1Sb2W8IByF-o/s1600/IMG_7606.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf2HnczYcm70CRpFjWLjyb5ylxwfYShDtV6IfXURg0PuuenbWjMXA8HOI25aqRJuAODF4oGxMYZ8nqHzOg-IbgRvoKhIgDuOCgbzK2JCcrRc1_OwL5QT2SxSrztBEnOuW1Sb2W8IByF-o/s320/IMG_7606.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Little Reminders.</td></tr>
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Then back to the original question, what does it mean to listen to your body? It’s not as simple as we make it out to be. I pondered this question over the last couple weeks as I began to test the waters with my rehab. <i>A little of this….ok., no pain the next day; a little more….ok, some pain, dial it back. </i>It’s been a constant back and forth of trying new bits of activity and mindfully assessing the impact over the following 24-48 hours. And practicing non-reactivity to whatever I’m feeling. THIS has been a big challenge for me. Normally, I would take this feedback and use it as fuel for the fire- to push even harder the next time. But, in this instance I’ve had to just acknowledge what I’m feeling and move on. Not DO anything. I’ve had to re-wire my mind, but it’s been a good practice in learning more about my body.<br />
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Over the past two weeks I’ve been adding some new activities to my regime. It’s been so great! I now have a schedule that includes CHOICES: strength training, rowing, swimming, biking, yoga, and barre classes. I have been mixing it up so I don’t do the same thing EVERY. SINGLE. DAY. It’s been a welcome change and I feel like I’m making progress. Not every day or activity has been great; no that would be too easy. It’s been more trial and error to find the right amount of stress without pushing too far. The first day I tried biking I was grinning as I pedaled for 15 STRAIGHT MINUTES! I felt no pain and practically bounced my way out of the gym. But then, 24 hours later my heel was sore. Drat. I pushed it too far. So I waited a few days and tried again. 15 more minutes on the bike. Similarly, I felt good and then only had some slight discomfort over the next day. Progress.<br />
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<tr><td class="tr-caption" style="text-align: center;">20 min on the bike!</td></tr>
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This routine been a common theme: try something new, have my body totally freak out, relax and recover for a day, and try again. Normally after a few sessions, my body becomes accustomed to the new stimulus and it starts to feel good. It’s slow and there is a lot of trial and error associated with figuring out the balance, but it’s actually kind of fun to learn. So I’m listening to my body and using the feedback as a tool to determine what I’m ready for.
Back to the cross training. So I’m biking and swimming, which is one of the biggest breakthroughs on my recovery plan. Yes, it’s only 15-20 minutes, but that’s head and shoulders above where I was a few weeks ago. I still have good days and bad days, but having the freedom to get up and CHOOSE what I want to do is such a great feeling. However, always keeping in mind: some is good, more is not better. Which doesn’t always jive with my over-ambitious-always-pushing-the-limit personality, but I’m learning ☺<br />
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<i> “Listen to your body……” </i><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM9szhMABYbYyM-5SOrG44o09okGZnVGjWv-p_CPTML0nDYPhZmjnf_Pv2JgXIPt40Meouu9hJ5dgDrtU7ZXlCKq5Brnfq2OgxbBxzFLFF2BUX2F1UxYlgIKmaCFDcY7RYk7noPHeSwQw/s1600/Bell.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="221" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM9szhMABYbYyM-5SOrG44o09okGZnVGjWv-p_CPTML0nDYPhZmjnf_Pv2JgXIPt40Meouu9hJ5dgDrtU7ZXlCKq5Brnfq2OgxbBxzFLFF2BUX2F1UxYlgIKmaCFDcY7RYk7noPHeSwQw/s320/Bell.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Rebecca Bell, <a href="http://theyogalabbend.com/" target="_blank">The Yoga Lab</a></td></tr>
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I also explored what this means by talking with my good friend and yoga teacher Rebecca Bell. Rebecca and I could sit and talk for hours about the body, the mind, and what it means to get to the core of a human being. Rebecca was kind enough to help me create a yoga practice that supports my recovery. She guided me through poses to help open the right side of my body while strengthening the left side. After guiding me through a moving meditation, we sat, warm and happy sprawled on our mats, and talked. In the past, we’ve had conversations about the similarities between yoga and running and what they mean to us. That connection, that allows us to transcend and get to our core. Who we really are. Raw and real. This is a feeling I crave. It makes me feel alive. I posed my question to Rebecca “<i>What does it mean to listen to your body?</i>”<br />
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<i> “Our bodies are a culmination of our stories that that are stored on a cellular level.” </i><br />
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I thought about this for a while. Our understanding, our assessment is based on our being and experiences. "<i>Running and/or yoga invite us to clear the pathway and witness what arises, and shedding what doesn’t support us. This clears the way for healing and arriving in the present moment only to move forward."</i> That makes a lot of sense. Listening to your body is really about tuning inward and letting our journey be our guide. Deep thoughts. But really, the more I think about it, the more it resonates with me. Observe. Acknowledge. And let go…..<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCvZGI7sStaCJofFmrxsEElQeNSm7fv1kgfjv_ciwr5pg8URwSVsDfSbAM33V-CA0omV4PRMLqW3gv9h8OgDFoIbP3bdDVpebNrhmgNaVwiDfQH4Fb7rv-qCdbqLPwedLdYw7tTxxUcu4/s1600/IMG_5809.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCvZGI7sStaCJofFmrxsEElQeNSm7fv1kgfjv_ciwr5pg8URwSVsDfSbAM33V-CA0omV4PRMLqW3gv9h8OgDFoIbP3bdDVpebNrhmgNaVwiDfQH4Fb7rv-qCdbqLPwedLdYw7tTxxUcu4/s320/IMG_5809.jpg" width="320" /></a></div>
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And how freeing that feels; to just let go. Instead of feeling trapped under a certain mindset or predetermined path, our thoughts and actions are just part of doing. Not being defined. I talk about this idea a lot when I give nutrition advice. A “diet” is not a category or label to fall into, but rather a way to eat. The foods one chooses to eat make up the diet, not vice versa. We don’t have to subscribe to a certain way of being, we just have to simply be. More deep thoughts.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRnGpRHHFEURHbpaBmjIMnenYErPrN0Bh825AF4m9AUS-zAfIe6HYCeqNIkADce-wKVfQ7mXNrNMyJJvg__UMlE4O-G52DgeJ4pNCr8jUWhpO53S_KocC-YVYLLaSdXmj19UuHFky3guY/s1600/IMG_5685.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRnGpRHHFEURHbpaBmjIMnenYErPrN0Bh825AF4m9AUS-zAfIe6HYCeqNIkADce-wKVfQ7mXNrNMyJJvg__UMlE4O-G52DgeJ4pNCr8jUWhpO53S_KocC-YVYLLaSdXmj19UuHFky3guY/s320/IMG_5685.JPG" width="320" /></a></div>
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As I reach the halfway point (6 weeks!) post-surgery I find myself looking forward to each day. I’ve able to make tangible progress, both physically and mentally, and it’s wonderful. I AM glad for this experience. Truly I am. But, I’m also glad to put some of the tough stuff (hopefully) behind me. I talked a lot with my friend, Sandi Nypaver, before my surgery and she mentioned what she was happier now (not running much) than she was before she had surgery. “<i>If I could only get to that point…..</i>” It seemed elusive. And now, suddenly, I can see it. I’m not fully there yet, but I’m on my way. As I continue to explore and test new physical and emotional boundaries, I look forward to more growth. And happiness!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0fSO_hcLRRQQZPbynlj8TTDCyzZpfBIUyTZ39Zu5qqbkVBRqv6j0RDgX_22DwIda_muUu8YN8OA0ongMK7vhVVKNh0tqp7tok9QSPb-S9VVphGYHui3GyUq9GdTpiW_wmOnHXItnBvJ4/s1600/IMG_7615.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0fSO_hcLRRQQZPbynlj8TTDCyzZpfBIUyTZ39Zu5qqbkVBRqv6j0RDgX_22DwIda_muUu8YN8OA0ongMK7vhVVKNh0tqp7tok9QSPb-S9VVphGYHui3GyUq9GdTpiW_wmOnHXItnBvJ4/s320/IMG_7615.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Happy National Croissant Day!</td></tr>
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<br />StephanieMariehttp://www.blogger.com/profile/04717786522986418081noreply@blogger.com0tag:blogger.com,1999:blog-9185033926100403763.post-67408598572671561042016-01-25T14:10:00.001-08:002016-01-25T14:15:29.211-08:00Coconut Chai Ice Cream<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCn45LpHn-1lj-Joq2Kimy7sdsOSsH97ziKVICVScozA1MwLNR8mjymwymU7__YwmFoxKJH1gA6B4ci-jg8hkfCVLgN2b4mEG_la14HGh6cW9xwCJBXQBf2les7BqBnJOqABHRV9GgAbA/s1600/IMG_3583.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCn45LpHn-1lj-Joq2Kimy7sdsOSsH97ziKVICVScozA1MwLNR8mjymwymU7__YwmFoxKJH1gA6B4ci-jg8hkfCVLgN2b4mEG_la14HGh6cW9xwCJBXQBf2les7BqBnJOqABHRV9GgAbA/s320/IMG_3583.jpg" width="213" /></a></div>
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Yum. This ice is cream delicious and creamy. We’ve been on a homemade ice cream kick at our house. So far we’ve made eggnog (for Christmas eve), chocolate, and plain old vanilla.</div>
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Simple. Classic. Delicious. </div>
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<span style="text-align: center;">But, it was time to step outside the box and try something new. I wanted to try a cashew and coconut based ice cream rather than the traditional cream + egg recipe (which, IS amazing but the way). I loathe “heathy” ice cream recipes that have an icy texture and weird ingredients. Keeping true to my nutritional philosophy, I wanted to make a recipe that was tasty using REAL ingredients. No fake stuff. Or processed stuff. So here is my first attempt. There is room for improvement, but I can say that the resulting product was pretty tasty and creamy. </span></div>
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Lately I've been obsessed with <a href="http://www.florahealth.com/product_categories_usa.cfm?category_id=3&prod_id=287" target="_blank">Flora Rooibos Chai Tea</a>. It's been my go to mid-morning pick me up. A touch of milk, a touch of honey. Perfection! So I had to incorporate this delicious spicy, sweet flavor into ice cream. It was meant to be!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6hvjNR3o0YRWnlKwee45ITlYKNJXcDOaRH7onJoZJw3VIpZKFCxxdASoxBqH4bb3f52I6KW2wR7QGcq7UVjdjQmxJ-mUvMPjzfHMHZdug05Efpn6g-s_Sbdr5BJEzYHaOBWqd7qCPQ50/s1600/IMG_3535.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6hvjNR3o0YRWnlKwee45ITlYKNJXcDOaRH7onJoZJw3VIpZKFCxxdASoxBqH4bb3f52I6KW2wR7QGcq7UVjdjQmxJ-mUvMPjzfHMHZdug05Efpn6g-s_Sbdr5BJEzYHaOBWqd7qCPQ50/s320/IMG_3535.JPG" width="320" /></a></div>
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As I mentioned, I wanted to make an out-of-the-box ice cream recipe. Since vegan, nut-based recipes are all the rage right now, I decided to create my own. I love the creamy texture of cashews, so I paired them with the creamy goodness of coconut milk. The trick to non-dairy ice cream is to include FAT. This recipe is not low-fat at all, it has plenty of creamy texture from the cashews and coconut milk. That's why it tastes good. But, unlike regular ice cream, this recipe also packs added nutritional benefits. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn4zX_TSnDytXNCajFRPAgAHIfHkhbuYV8_rlaElxSOEOII4fDJ3yj3EUYEhqyAlcKi1j8Z9kbU8UQb9a0V41r0X_RXy6Lpv59otoxEUbRNnrSAunaIp57LwYTyJWJJCoqeqmOi61f3Rk/s1600/IMG_3539.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn4zX_TSnDytXNCajFRPAgAHIfHkhbuYV8_rlaElxSOEOII4fDJ3yj3EUYEhqyAlcKi1j8Z9kbU8UQb9a0V41r0X_RXy6Lpv59otoxEUbRNnrSAunaIp57LwYTyJWJJCoqeqmOi61f3Rk/s320/IMG_3539.jpg" width="213" /></a></div>
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For the sweetener I decided to use a mix of maple syrup and dates. Mostly because I love the taste of maple syrup. Especially paired with the chai! For a thicker texture I used half dates (1/4 c of each) to create the consistency I was looking for. I think any sweetener of choice would work here.<br />
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Finally I needed something to add a little more sustenance. My first attempt at this recipes resulted in a bit "chalky" flavor, as described by Zach. No good. The second time around I adjusted the ratios and added in a banana. MUCH better. I also added cacao nibs for some crunch, which I would highly recommend!</div>
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Another important note- I used freshly ground spices. It's not hard to grind your own and it's SO SO worth the effort. The fragrance of freshly ground spices is hard to beat. All you need is a grater (cheese grater can work) and mortar and pestle (or bowl and spoon in a pinch). </div>
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To prepare the ice cream, just blend all ingredients and add to an ice cream maker. It mixes just like a dairy based ice cream, so follow the instructions of the manufacturer.</div>
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The finished product is delicious. A topping of chocolate salt and drizzle of maple syrup doesn't hurt either!</div>
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<div class="fn single_recipe_header" style="color: #d0b5e6; font-size: 18px; margin: 5px 5px 5px 0px; padding: 0;">
Vegan Coconut Chai Ice Cream</div>
<img alt="" class="photo" src="" style="clear: both; float: left; padding: 0 10px 10px 0; width: 40%;" /><br />
<div class="single_recipe_text" id="author" style="color: black; font-size: 15px; margin: 5px 5px 5px 0px; padding: 0;">
by <span class="author">Stephanie Howe</span></div>
<div class="single_recipe_text" style="color: black; font-size: 12px; margin: 8px 4px 4px 4px; padding: 0;">
<span style="font-weight: bold;">Prep Time:</span><span class="preptime"> 15 min</span></div>
<div class="single_recipe_text" style="color: black; font-size: 12px; margin: 4px; padding: 0;">
<span style="font-weight: bold;">Cook Time:</span><span class="cooktime"> 25 min</span></div>
<div class="single_recipe_text" style="color: black; font-size: 12px; margin: 4px; padding: 0;">
<span style="font-weight: bold;">Keywords:</span> dessert vegan ice-cream </div>
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<div id="recipe_id_div" style="display: none;">
6076950</div>
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Ingredients</div>
<ul class="single_recipe_text" id="ingr" style="color: black; font-size: 14px;">
<li class="ingredient" style="margin-bottom: 3px;">2 c raw cashews, soaked overnight</li>
<li class="ingredient" style="margin-bottom: 3px;">1 banana</li>
<li class="ingredient" style="margin-bottom: 3px;">1/4 c chai tea (see NOTE)</li>
<li class="ingredient" style="margin-bottom: 3px;">1 can coconut milk (full fat)</li>
<li class="ingredient" style="margin-bottom: 3px;">1/2 c maple syrup or 1/2 c packed dates (pitted and soaked for a few min)</li>
<li class="ingredient" style="margin-bottom: 3px;">1 tsp cinnamon</li>
<li class="ingredient" style="margin-bottom: 3px;">3-5 green cardamom pods, crushed</li>
<li class="ingredient" style="margin-bottom: 3px;">1/2 t fresh ground nutmeg</li>
<li class="ingredient" style="margin-bottom: 3px;">1/2 t sea salt (I used chocolate salt)</li>
<li class="ingredient" style="margin-bottom: 3px;">1/3 c Cacao nibs (optional)</li>
</ul>
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<div id="instructions">
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Instructions</div>
<span class="single_recipe_text" style="color: black; font-size: 14px; font-weight: bold; margin-left: 7px;">Prepare the Cashews</span><br />
<div class="instruction">
Soak cashews in water overnight to soften.</div>
<span class="single_recipe_text" style="color: black; font-size: 14px; font-weight: bold; margin-left: 7px;">Prepare the Chai</span><br />
<div class="instruction">
Add 1 <a alt="Flora Rooibos Chai Tea" href="http://www.florahealth.com/product_categories_usa.cfm?category_id=3&prod_id=287" style="color: #4dafe3; font-weight: bold;" target="_blank">Flora Rooibos Chai Tea</a> bag to 1/4 c of boiling water. Steep for 5 min, then remove tea bag and squeeze out excess liquid. Store tea in the fridge until ready to use.</div>
<span class="single_recipe_text" style="color: black; font-size: 14px; font-weight: bold; margin-left: 7px;">For the Spices</span><br />
<div class="instruction">
Break apart green cardamom pods and discard the pods. Use a mortar and pestle to finely smash the cardamom until a fine dust. For the cinnamon and nutmeg, freshly grate and set aside</div>
<span class="single_recipe_text" style="color: black; font-size: 14px; font-weight: bold; margin-left: 7px;">To prepare the Ice Cream</span><br />
<div class="instruction">
Add cashews, banana, coconut milk, spices, salt, maple syrup/dates, and tea to a blender. Turn on and process until smooth. Transfer to an ice cream maker and follow instructions (about 20 minutes). In the last 5 min add the cacao nibs. Store in freezer. To serve, allow to warm for 3-5 min before scooping.</div>
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StephanieMariehttp://www.blogger.com/profile/04717786522986418081noreply@blogger.com0tag:blogger.com,1999:blog-9185033926100403763.post-65265001906341344032016-01-20T13:09:00.001-08:002016-01-20T13:09:55.422-08:00Recovery Part II: Here Comes the Pain<div align="center" class="MsoNormal" style="text-align: center;">
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<div class="MsoNormal">
After a couple weeks, the initial shock of surgery wore off
and I was finally able to conceptualize what happened. And then the pain set
in. Both physical and emotional pain flooded over me, taking me by surprise.
The first couple weeks were all about adjusting. I was finding a new state of
normal, both in my body and how I structured my day. No more was I carving out
the time to fit in one, sometimes two workouts a day. Instead, I was trying to
fill that time with something else. The first week or so back home was easier
than I thought. Mundane tasks, such as taking a shower or walking into the
kitchen, took effort. So each day was comprised of literally just taking care
of myself. It exhausted me to really do anything. For a few days I didn’t leave
the house and used all my energy to just exist. It sounds more dramatic that it
was, but I didn’t have much motivation to go above and beyond activities of
daily living.</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjotmrDgo6Eue5GF0mh927FE8WifKU9YkNqbq8BrLK1xaX3HlOgrJWIdOwzbLMl2p0i3-lVde9FqzuQzYr7w6HmCiETqlMxKIfApgMdk5yB-DmlqYIQ31xhSN2tuNMMK5ILnysrKkiYx8s/s1600/IMG_7333.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjotmrDgo6Eue5GF0mh927FE8WifKU9YkNqbq8BrLK1xaX3HlOgrJWIdOwzbLMl2p0i3-lVde9FqzuQzYr7w6HmCiETqlMxKIfApgMdk5yB-DmlqYIQ31xhSN2tuNMMK5ILnysrKkiYx8s/s320/IMG_7333.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Couch buddies</td></tr>
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<div class="MsoNormal">
After graduating from crutches, I was more excited to get
out and about. And then the first wave of pain hit me. It was an emotional
wave. Suddenly I wanted to be active again. For years, my day has revolved
around some sort of activity, and I was empty. I longed to join my friends and
husband as they went out for epic ski and running adventures over the holiday
break. As I sat and twiddled my thumbs waiting for said friends to return from
said adventures, I felt an inner frustration rising. Sadness, misery, and envy
began to show their ugly faces. I could hardly even bear spending time with my
friends because I didn’t want to hear about things that were suddenly not part
of my life anymore. It was depressing. And I just wallowed in it. I found
myself waking up and just trying to waste the day so I could go to sleep and
have it be tomorrow. I felt pretty down and wasn’t sure how to move past it.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyF731126Fjo3FlEDce3pzDWNoGDR-b1zZsUGyQc05KggqnU-gnvG_kbalJ2oEO_XVwqW1cPrCKqYpT1dabc14H9N9ZgovaNiKAWjAsXvClPQkvqiXKwUIVGFa6rUZ4zZWXua2f5Xg0qI/s1600/FullSizeRender-3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="305" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyF731126Fjo3FlEDce3pzDWNoGDR-b1zZsUGyQc05KggqnU-gnvG_kbalJ2oEO_XVwqW1cPrCKqYpT1dabc14H9N9ZgovaNiKAWjAsXvClPQkvqiXKwUIVGFa6rUZ4zZWXua2f5Xg0qI/s320/FullSizeRender-3.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Page from my journal. Trying to process the pain.</td></tr>
</tbody></table>
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<div class="MsoNormal">
While I was working to process the emotional pain, I was hit
by a second wave of pain. This time physical pain. Again, it hit me out of the
blue and took me for surprise. Post-surgery I had little to no pain, just a
swollen foot and no mobility. But, as the swelling went down and I started to
test the waters, I felt a sharp, deep pain with movement. It sent me spiraling
backwards in my mental recovery, as I was expecting relentless forward progress
on the physical side. Each step I took was excruciating as I slowly limped
around. I got looks of pity from passerbyers <span style="mso-spacerun: yes;"> </span>and had people open doors and help me carry
things. It was a nice gesture, but reminded me just how utterly inept I was. I
spoke with my surgeon in Sweden and he assured me that this pain was normal and
to be expected. I was on track and just needed to be patient. Right.<o:p></o:p></div>
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<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZtpQXU12lZ4sunh8lPc8gRQWUzjV8oizSIct2fhNGhejWJcXjfRmh_iYwohfWb6J-4zsCHj_hwerPVuvs-FsNSSuJgJ3hwEf-sTwb3FeWRlHPAlNpOGrvhhGek6Ig_h0yADBpZenmSeE/s1600/IMG_7156.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZtpQXU12lZ4sunh8lPc8gRQWUzjV8oizSIct2fhNGhejWJcXjfRmh_iYwohfWb6J-4zsCHj_hwerPVuvs-FsNSSuJgJ3hwEf-sTwb3FeWRlHPAlNpOGrvhhGek6Ig_h0yADBpZenmSeE/s320/IMG_7156.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I feel the same way bud.....</td></tr>
</tbody></table>
<div class="MsoNormal">
So to add insult to injury, not only did I have to stay
sedentary, but I was also physical hurting and beating myself up for it. Not
good. Not good at all. These feeling culminated one day when I found
myself so distraught I could hardly stand it. Zach came home from skiing to
find me in tears on the couch clutching our dog. I was distraught. I couldn’t
see past the present moment. We spent the next three hours chiseling away
the layers to get to the core of the problem. Two cores actually. One was my
need to feel alive through physical movement. I had been able to do some rowing
and lifting, but it didn’t really satisfy my need. I wanted to be outside and breathe
fresh air. Since Oregon is on track for record snowfall this year, it wasn’t
going to happen at home. So we decided maybe a trip to somewhere warm for few
days might be in order. Problem number one = check.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxpVLSKrxrSjApg4n3r2a4Ivt7OqJ2FAacgtBx6TOmbkQEv93lP1adP3TIL7unmaIK-L0ehYHyj-Nh7DFlnNa-rTMGEzZ7NqAv3vMfHCsq3zjFye1iHLjRTfmUTWljb9ZZhNIzBN4lvbI/s1600/IMG_7171.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxpVLSKrxrSjApg4n3r2a4Ivt7OqJ2FAacgtBx6TOmbkQEv93lP1adP3TIL7unmaIK-L0ehYHyj-Nh7DFlnNa-rTMGEzZ7NqAv3vMfHCsq3zjFye1iHLjRTfmUTWljb9ZZhNIzBN4lvbI/s320/IMG_7171.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bend right now. Cold, dark, & snowy.</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNeKaDFcyhayXRvWozqN2RinGc9dJgVYCmxxALVgj_ubfbtqTo__St-WWXAjScsHWISqt1nVQsyJYnCgVpNqN7jJhBzAXmZUkPvQhTryln-rApv0tgeWQz-g0vDy8RmJJUBCOZ33kos04/s1600/IMG_7485.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNeKaDFcyhayXRvWozqN2RinGc9dJgVYCmxxALVgj_ubfbtqTo__St-WWXAjScsHWISqt1nVQsyJYnCgVpNqN7jJhBzAXmZUkPvQhTryln-rApv0tgeWQz-g0vDy8RmJJUBCOZ33kos04/s320/IMG_7485.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Hawaii right now. Warm, sunny, & beautiful. </td></tr>
</tbody></table>
Problem number two was a
little more complicated. I have this internal desire to be perfect at
everything I do and to prove myself time and time again. And when I don’t live
up to my standards, I beat myself up. What I realized after talking to Zach is
that I am enough. I need to be kind to myself and not hold myself to such
unattainable standards. A week or so ago I had set a goal to get out
of the house everyday and do some sort of activity. I had been alternating
between the ski ergometer and rowing machine at the gym for about 20-30
minutes. During my teary-eyed heart to heart with Zach I confessed how I felt
my time at the gym was so pointless and infuriating. It took so much mental effort
to complete 20 minutes. <i style="mso-bidi-font-style: normal;">20 minutes</i>!
That is nothing when you are used to running for hours each day. Zach just looked
at me and said “<i style="mso-bidi-font-style: normal;">If I were you I’d just
lay on the couch and watch movies. That sounds terrible. You are my fucking
hero for going to the gym everyday.</i>” And then I smiled for the first time
all day.</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="MsoNormal">
Fast forward a week and I’m just returning from my warm
weather get away. I gained perspective and a healthier outlook on my recovery.
Today I only feel remnants of both the emotional and physical pain. I allowed
myself to heal and am coming back stronger than I was a week ago. My foot only
has a scar remaining and I’m walking without a limp. My mind is clear and I am
smiling much more every day. <o:p></o:p><br />
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpTI4H1eYL9DG8UhEoHzv8jKhxHiHy6Wv8e5BFYv9iVqll17FZQxEoPVQe0vAzVI3UakZ3kwq4QL96qOIKreBdv5Ch6kVEsJRfQ4eLq-B-ByKWVMaIQ5VHANQY7QLR22_hzLlYX9PywL4/s1600/IMG_7506.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpTI4H1eYL9DG8UhEoHzv8jKhxHiHy6Wv8e5BFYv9iVqll17FZQxEoPVQe0vAzVI3UakZ3kwq4QL96qOIKreBdv5Ch6kVEsJRfQ4eLq-B-ByKWVMaIQ5VHANQY7QLR22_hzLlYX9PywL4/s320/IMG_7506.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">New beach styles. Running shoes + swimsuit. </td></tr>
</tbody></table>
<div class="MsoNormal">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXNQ5zvAVjo7CfoZja5VbarSFQ0i_KURtXaYPF-pwTW2c0c91jTjvS0XLJPS7-3X8kTypYHvQ1xazUrWW2IN91aMTO_WaejbGbinUEs3ZX_u5uuClXciOovVd_DLaaeMo_iK144qoSxf4/s1600/IYLV2532.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXNQ5zvAVjo7CfoZja5VbarSFQ0i_KURtXaYPF-pwTW2c0c91jTjvS0XLJPS7-3X8kTypYHvQ1xazUrWW2IN91aMTO_WaejbGbinUEs3ZX_u5uuClXciOovVd_DLaaeMo_iK144qoSxf4/s320/IYLV2532.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Progress: Week 3 (bottom) vs Week 4 (top)</td></tr>
</tbody></table>
<div class="MsoNormal">
The next phase of my recovery will be adding in some actual
cross training! At 5 weeks post-surgery I can begin light cycling, which means
15 minutes, 3 days per week. I look forward to this benchmark as it means I can
do real, actual activity! But I’m also bracing myself for another wave of
emotional turmoil as I readjust once again. But that’s a whole week away. For
now I’m going to enjoy my new found contentment and appreciation for just being
me. I am enough. <o:p></o:p></div>
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StephanieMariehttp://www.blogger.com/profile/04717786522986418081noreply@blogger.com32tag:blogger.com,1999:blog-9185033926100403763.post-4794225091526424972015-12-31T11:04:00.000-08:002015-12-31T11:04:53.348-08:00Pomegranate Torte with Cacao-Almond Crust<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieilMkDkbsfLWStJ1IbXxt7vYBuV-XhRQYAkaF2GWKn1Pi8AUF7hBgeYjDr6U_FcCFprVvh13CEFb8AszOKEc1S6JsfXF_MwGcx0hvedW9nV7NI42mKU27tdO43fA-Pw1USYQlmOdaLvQ/s1600/FullSizeRender+16.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="262" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieilMkDkbsfLWStJ1IbXxt7vYBuV-XhRQYAkaF2GWKn1Pi8AUF7hBgeYjDr6U_FcCFprVvh13CEFb8AszOKEc1S6JsfXF_MwGcx0hvedW9nV7NI42mKU27tdO43fA-Pw1USYQlmOdaLvQ/s320/FullSizeRender+16.jpg" style="cursor: move;" width="320" /></a>Happy Birthday to my girl Renee! In celebration of a great friend, who is also in the midst of a intense training block leading up to the Olympic marathon trials, this birthday treat had to be both delicious and nutritious. And by nutritious I don't mean #glutenfree #dairyfree #sugarfree #raw #vegan #organic #<u>fillintheblank</u>free What I mean is made with love using real ingredients that also contain nutrients. I'll save this rant for another day.<br />
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Anyway, Renee is a professional runner with one of the biggest races of her life coming up. I know she's trying extra hard to eat well, get enough sleep, recover, etc. etc. So, instead of making her a more refined, sugary treat, I decided to make her a birthday torte that would match her goals for nutrition and performance.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdRz4DKWq0DYUQWnBpKM2WYQI4Q2SFVWiZfiKxj7bT4YGmfDu-MA67o1dhD8sYGoH3ZBm8m5EHXEKqsovpuVBe-u8To3XxuLs4SjyDhNLbwtCwNWEzvlPjErI8dfdkBN0xubV3_JNZk_w/s1600/FullSizeRender+19.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdRz4DKWq0DYUQWnBpKM2WYQI4Q2SFVWiZfiKxj7bT4YGmfDu-MA67o1dhD8sYGoH3ZBm8m5EHXEKqsovpuVBe-u8To3XxuLs4SjyDhNLbwtCwNWEzvlPjErI8dfdkBN0xubV3_JNZk_w/s320/FullSizeRender+19.jpg" width="278" /></a></div>
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This was my first time making a recipe like this. While it's pretty darn good, I think it could use some more texture for the next round. But, as I mentioned, my primary goal with this torte was to make something that nourishes the body and mind. Success! <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWLhDQ-PXfFpRsKzrs_pyyRRxhmhDYMkGskXasX16Y2ovf5CEQZBT66_DbBjXLi9KODH8zTM8d0xKhqC0Z8mfQSx1oK0lOtMFGmA8vKffkwRd1eBlQN-HaEP6_mr85UWgw40ssTOl_hc4/s1600/FullSizeRender+8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWLhDQ-PXfFpRsKzrs_pyyRRxhmhDYMkGskXasX16Y2ovf5CEQZBT66_DbBjXLi9KODH8zTM8d0xKhqC0Z8mfQSx1oK0lOtMFGmA8vKffkwRd1eBlQN-HaEP6_mr85UWgw40ssTOl_hc4/s320/FullSizeRender+8.jpg" width="320" /></a></div>
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To begin, I wanted to use ingredients that contain some other nutrients. What I mean by that are foods that contain vitamins, minerals, protein, and healthy fats. So, although the energy (calories) in this treat might be similar to a cupcake bought at the store, the other "<i>stuff" </i>inside will give additional benefits to the body. And when you are trying to make every food count, there isn't room for junk. Here are some of the ingredients I used and why I think they rock in this torte:<br />
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<ul>
<li>Cashews: full of healthy fats and protein, along with copper, magnesium, zinc, and phosphorus. Also blend up really smooth, leading to a creamy finished product. </li>
<li>Pomegranate: In season right now! Contain many antioxidants (polyphenols and flavonoids) and produce a festive red color.</li>
<li>Local honey: made in Central Oregon. It's also best to buy local if you can. Honey <i>is</i> sugar. So any recipe that claims to be "sugar free" and uses dates, maple syrup, honey, agave, fruit puree, etc. contains sugar. Don't be fooled. </li>
<li>Dates: Instead of just using brown sugar in the crust I used dates because they are more sticky, holding the crust together. And dates, since they are not processed still contain some fiber. </li>
<li>Cacao: I used cacao powder in the crust to make it chocolate-y. Cacao is essentially cocoa (chocolate), but raw. Cacao (and chocolate for that matter) contains antioxidants, mainly flavonoids and healthy fats. </li>
<li>Almonds: Healthy fats, vitamin E, and some of the B-complex vitamins. I used these in the crust, but any other nut would work. I think hazelnuts would be really tasty in this recipe.</li>
</ul>
Ok, on to the more important part. How to make this delicious treat. First, I soaked the cashews overnight so they were soft and easy to blend. You could soak them in hot water for a few hours and probably get the same result.<br />
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To make the crust I blended almonds on high speed until they were crumbly. Then I added the dates, cacao, and vanilla extract and blended until well combined. Once the mixture resembles a thick, wet texture it's done.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx1nnLNlbNxXV8c6U2Hn_o_CBUOpI-HtiAVMjTvDHRYa_00vtWpcJdemJQ2GVw6qB_kd3Ya5ApyU5VOrr6o29yep5_IlPyATBfJ6Bi0iJpcibS3ey7La0e3sabtFzd0eQRjANcPC_lrDU/s1600/FullSizeRender+10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx1nnLNlbNxXV8c6U2Hn_o_CBUOpI-HtiAVMjTvDHRYa_00vtWpcJdemJQ2GVw6qB_kd3Ya5ApyU5VOrr6o29yep5_IlPyATBfJ6Bi0iJpcibS3ey7La0e3sabtFzd0eQRjANcPC_lrDU/s320/FullSizeRender+10.jpg" width="303" /></a></div>
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Scoop into a pie plate or springform pan (or a single serving baking dish in my case), and pack down. I used my fingers to make sure it was well packed into the bottom of the pan.</div>
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Next, to make the filling I blended the soaked cashews, coconut milk, and honey until smooth.<br />
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I poured about 2/3 of the mixture into the pan and smoothed it around.<br />
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I added the pomegranate to the remaining filling and blended until it was a smooth, pink color. Then I poured the rest of the mixture on top of the torte and used a knife to create swirls. Very pretty :)<br />
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To solidify I put the torte in the freezer for a couple hours until it was firm. Then in the fridge until I was ready to serve it. Before serving, I topped the torte with pomegranate seeds.<br />
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Happy Birthday Renee!</div>
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<div class="hrecipe f1">
<div class="fn single_recipe_header" style="color: #d0b5e6; font-size: 18px; margin: 5px 5px 5px 0px; padding: 0px; text-align: center;">
Pomegranate Torte with Cacao-Almond Crust</div>
<img alt="" class="photo" src="" style="clear: both; float: left; padding: 0 10px 10px 0; width: 40%;" /><br />
<div class="single_recipe_text" id="author" style="color: black; font-size: 15px; margin: 5px 5px 5px 0px; padding: 0;">
by <span class="author">Stephanie Howe</span></div>
<div class="single_recipe_text" style="color: black; font-size: 12px; margin: 4px; padding: 0;">
<span style="font-weight: bold;">Keywords:</span> raw dessert nuts Birthday cake winter </div>
<div id="get_media_div" style="clear: both; max-height: 100px;">
<div id="recipe_id_div" style="display: none;">
6076365</div>
<script src="https://ajax.googleapis.com/ajax/libs/jquery/1.6.4/jquery.js" type="text/javascript"></script><script src="http://www.recipage.com/new_scripts/get_html2.js" type="text/javascript"></script></div>
<div id="ingredients">
<div class="single_recipe_header" id="ingr_header" style="clear: both; color: #d0b5e6; font-size: 18px; padding: 0; text-decoration: none;">
<br /></div>
<div class="single_recipe_header" id="ingr_header" style="clear: both; color: #d0b5e6; font-size: 18px; padding: 0; text-decoration: none;">
Ingredients</div>
<ul class="single_recipe_text" id="ingr" style="color: black; font-size: 14px;"></ul>
<span class="single_recipe_text" style="color: black; font-size: 14px; font-weight: bold; margin-left: 7px;">Crust</span><br />
<ul class="single_recipe_text" id="ingr" style="color: black; font-size: 14px; padding: 0;">
<li class="ingredient" style="margin-bottom: 3px;">2.5 cups almonds, hazelnuts, or walnuts (or a mix)</li>
<li class="ingredient" style="margin-bottom: 3px;">1/4 cup cacao powder</li>
<li class="ingredient" style="margin-bottom: 3px;">10 pitted dates</li>
<li class="ingredient" style="margin-bottom: 3px;">1 tsp vanilla extract</li>
<li class="ingredient" style="margin-bottom: 3px;">1 tbsp coconut oil</li>
<li class="ingredient" style="margin-bottom: 3px;">1/4 tsp fine sea salt</li>
</ul>
<span class="single_recipe_text" style="color: black; font-size: 14px; font-weight: bold; margin-left: 7px;">Filling</span><br />
<ul class="single_recipe_text" id="ingr" style="color: black; font-size: 14px; padding: 0;">
<li class="ingredient" style="margin-bottom: 3px;">2.5 cups cashews, soaked overnight</li>
<li class="ingredient" style="margin-bottom: 3px;">1.5 cups coconut milk (more or less for desired texture)</li>
<li class="ingredient" style="margin-bottom: 3px;">1/2 cup honey or maple syrup</li>
<li class="ingredient" style="margin-bottom: 3px;">1T lemon juice</li>
<li class="ingredient" style="margin-bottom: 3px;">1 pomegranate, seeded</li>
</ul>
</div>
<div id="instructions">
<div class="single_recipe_header" id="inst_header" style="color: #d0b5e6; font-size: 18px; padding: 0; text-decoration: none;">
Instructions</div>
<div class="instruction">
Soak the cashews in water overnight so they are soft and easy to blend. If short on time, you can soak them in hot water for a couple hours.</div>
<span class="single_recipe_text" style="color: black; font-size: 14px; font-weight: bold; margin-left: 7px;">For the Crust</span><br />
<div class="instruction">
Blended nuts of choice: almonds, hazelnuts, and/or walnuts (or a mix) on high speed until they are crumbly. Add dates, cacao, and vanilla extract, coconut oil and blend until well combined. Once the mixture resembles a thick, wet texture it's done. Scoop into a pie plate or springform pan and use your fingers or the back of a spoon to pack down.</div>
<span class="single_recipe_text" style="color: black; font-size: 14px; font-weight: bold; margin-left: 7px;">For the Filling</span><br />
<div class="instruction">
Blend soaked cashews, coconut milk, honey, and lemon juice until smooth. Adjust to taste and desired consistency. Pour 2/3 of the filling into the pie pan. Add pomegranate (reserve about 1/4 c for garnish) to remaining filling and blend until well combined. You should have a pink/red colored filling. Pour the pomegranate filling on top of the pie and use a knife to swirl. Freeze for a couple hours to solidify and then store in the fridge until serving.</div>
<div class="instruction">
To serve, top with remaining pomegranate seeds. Yum!</div>
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StephanieMariehttp://www.blogger.com/profile/04717786522986418081noreply@blogger.com0tag:blogger.com,1999:blog-9185033926100403763.post-88062313431152427832015-12-26T13:41:00.000-08:002015-12-26T13:41:45.915-08:00Kardemummabullar (Swedish Cardamom Buns)I love traditions. For me, the holidays are synonymous with baking delicious treats. Inspired by my Scandinavian heritage and recent trip to Sweden, I decided to bake Kardemummabullar, traditional Swedish cardamom buns.<br />
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My desire to create Kardemummabullar was twofold. One, I could not get enough of the Swedish baked goods while visiting. We indulged in saffranbullar (saffron buns) and pepparkakor (gingersnaps), but did not have a chance to try kardemummabullar. Second, I am obsessed with cardamom. So really, it was a no-brainer. Plus, I like the challenge of baking something new, and kardemummbullar seemed a little complicated. Challenge accepted.<br />
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To begin, I wanted to use whole cardamom seeds and crush them myself. This proved a little hard to find in a small town the day before Christmas. After some searching I found whole cardamom seeds, which was <i>so</i> worth the effort! There is nothing more satisfying than grinding your own spices and sensing the fragrance come alive. <br />
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Making the buns was not as complicated as I thought. I looked online for some inspiration, and found that most recipes were similar to a yeast roll. Not too tough to recreate. I like to use few ingredients when baking and cooking, which was easy for these rolls. My list included: flour, yeast, milk, butter, brown sugar, salt, cardamom, and cinnamon.<br />
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To make the dough, I heated milk in a saucepan over low heat. I used 1% because that's what we had in the fridge, but I think 2% or whole milk would be even better. Once the milk was lukewarm I added the yeast and mixed until it was dissolved. In my mixer I combined the dry ingredients: flour, sugar, salt, and cardamom, and added the milk. I turned the mixer on low and slowly started to incorporate the butter (cut into cubes), then increased the speed for about 5 minutes using a bread hook to knead. (You could do this by hand too- knead for about 5-10 min) After mixing, I rolled the dough into a ball and placed in a bowl, covered, to rise for about an hour.<br />
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While the dough was rising I did two things: 1) made the filling (easy as mixing butter, sugar, cardamom, and cinnamon together), and 2) Made coffee. Baking and coffee go together like cooking and wine. I can't do one without the other. Plus, in honor of Sweden and all the coffee drinking done there I felt it was only fitting. Also, it was 4:00am when I started baking, and coffee seemed necessary. I'm still jet lagged from my trip....<br />
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............Twiddle thumbs and drink coffee for an hour..........<br />
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Then finally the dough was ready. I rolled it out in a long rectangle and spread the filling over the entire surface using a spatula. The filling was pretty thin and I think I maybe would make a touch more the next time.<br />
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Next, I folded the rectangle in half the long way. </div>
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To make the classic knotted bun look, I had to do some searching. I tried a few times and it just didn't look right. For my attempted description at how to form these, see recipe below. Otherwise, a photo says a thousand words.... </div>
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Cut into 10-15 long stripes.</div>
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Cut a slit about 3/4 of the way up each strip and twist the ends inward to make a spiral.</div>
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Fold the two ends over each other and tuck in behind the bun.<br />
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Something like this.<br />
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And if you can't get them to look right, just make a messy knotted bun. I promise they will still taste good!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKjfn3Q4pqy12tGyhNutFqgiPthgpzfE1RBETDA_eoA4yTGaNuG0uRH_UYcslk2vqfnQye31nUxtAgDfqAZL4oS9KkH7UzHeCgDG12n11-KHhhLiW62_MAI69Pl4_WXPnmFDHRwU6pPEc/s1600/IMG_7306.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKjfn3Q4pqy12tGyhNutFqgiPthgpzfE1RBETDA_eoA4yTGaNuG0uRH_UYcslk2vqfnQye31nUxtAgDfqAZL4oS9KkH7UzHeCgDG12n11-KHhhLiW62_MAI69Pl4_WXPnmFDHRwU6pPEc/s320/IMG_7306.JPG" width="240" /></a></div>
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After forming the buns, let sit for about 30 min before baking. I used this time to prepare the glaze (which again, was as easy at mixing sugar, water, and cardamom together).<br />
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To bake, preheat the oven to 400 F. Bake for about 8-10 min and remove. The buns should be starting to brown on top, but still soft. I took mine out at 8 minutes because I like them a little underdone rather than crispy. And my oven runs hot.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUkUYUl4epNMMMGOOcP7pFY2BDg3ly7RjZiRN1V0NUoSI0wmonqmQH3CxjMJqqBiDRGAPS1fOqCt6Yp_LHby25iu3iRdC-PdxSxNEXTzMWDGrp81Vc6w20F5_XaTNghbbA4VVoF6ufkaI/s1600/IMG_7307.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUkUYUl4epNMMMGOOcP7pFY2BDg3ly7RjZiRN1V0NUoSI0wmonqmQH3CxjMJqqBiDRGAPS1fOqCt6Yp_LHby25iu3iRdC-PdxSxNEXTzMWDGrp81Vc6w20F5_XaTNghbbA4VVoF6ufkaI/s320/IMG_7307.JPG" width="320" /></a></div>
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Immediately spoon the glaze over the top and let it seep into the buns.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTxwxfMQYJuAakH9vDjNBtTTrs0ZuDawA2f4-8CEXxGPaZEhYo2ES07OS9g9FguFQI3jNYyy5CZHowGaakP0CZe-iaMlY4uLXrjuOUgj2m4YZZoou82wfNAqbcSjm_A_N7gKNGyVdjGmo/s1600/IMG_7308.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTxwxfMQYJuAakH9vDjNBtTTrs0ZuDawA2f4-8CEXxGPaZEhYo2ES07OS9g9FguFQI3jNYyy5CZHowGaakP0CZe-iaMlY4uLXrjuOUgj2m4YZZoou82wfNAqbcSjm_A_N7gKNGyVdjGmo/s320/IMG_7308.JPG" width="320" /></a></div>
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Pair with coffee and enjoy!</div>
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Kardemummabullar (cardamom buns)</div>
<img alt="" class="photo" src="" style="clear: both; float: left; padding: 0 10px 10px 0; width: 40%;" /><br />
<div class="single_recipe_text" id="author" style="color: black; font-size: 15px; margin: 5px 5px 5px 0px; padding: 0;">
by <span class="author">Stephanie Howe</span></div>
<div class="single_recipe_text" style="color: black; font-size: 12px; margin: 8px 4px 4px 4px; padding: 0;">
<span style="font-weight: bold;">Prep Time:</span><span class="preptime"> 30 min.</span></div>
<div class="single_recipe_text" style="color: black; font-size: 12px; margin: 4px; padding: 0;">
<span style="font-weight: bold;">Cook Time:</span><span class="cooktime"> 10 min.</span></div>
<div class="single_recipe_text" style="color: black; font-size: 12px; margin: 4px; padding: 0;">
<span style="font-weight: bold;">Keywords:</span> bake breakfast cardamom Christmas Scandinavian winter </div>
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<div id="recipe_id_div" style="display: none;">
6076359</div>
<script src="https://ajax.googleapis.com/ajax/libs/jquery/1.6.4/jquery.js" type="text/javascript"></script><script src="http://www.recipage.com/new_scripts/get_html2.js" type="text/javascript"></script></div>
<div id="ingredients">
<div class="single_recipe_header" id="ingr_header" style="clear: both; color: #d0b5e6; font-size: 18px; padding: 0; text-decoration: none;">
Ingredients<span class="single_recipe_text" style="color: black; font-size: 14px;"> (10-15 buns)</span></div>
<ul class="single_recipe_text" id="ingr" style="color: black; font-size: 14px;"></ul>
<span class="single_recipe_text" style="color: black; font-size: 14px; font-weight: bold; margin-left: 7px;">For the Dough</span><br />
<ul class="single_recipe_text" id="ingr" style="color: black; font-size: 14px; padding: 0;">
<li class="ingredient" style="margin-bottom: 3px;">1 c (250 ml) milk</li>
<li class="ingredient" style="margin-bottom: 3px;">1 package dry active yeast</li>
<li class="ingredient" style="margin-bottom: 3px;">1/3 c (60 g) brown sugar</li>
<li class="ingredient" style="margin-bottom: 3px;">3 1/4 c (420 g) flour (I used a mix of al purpose, spelt, and pastry)</li>
<li class="ingredient" style="margin-bottom: 3px;">1 teaspoon cardamom</li>
<li class="ingredient" style="margin-bottom: 3px;">¼ teaspoon salt</li>
<li class="ingredient" style="margin-bottom: 3px;">5 Tablespoons (70 g) butter at room temperature</li>
</ul>
<span class="single_recipe_text" style="color: black; font-size: 14px; font-weight: bold; margin-left: 7px;">For the Filling</span><br />
<ul class="single_recipe_text" id="ingr" style="color: black; font-size: 14px; padding: 0;">
<li class="ingredient" style="margin-bottom: 3px;">4.5 tablespoons (60 g) butter at room temperature</li>
<li class="ingredient" style="margin-bottom: 3px;">1/4 c, scant (30 g) brown sugar</li>
<li class="ingredient" style="margin-bottom: 3px;">1½ teaspoons cardamom</li>
<li class="ingredient" style="margin-bottom: 3px;">½ teaspoon cinnamon</li>
</ul>
<span class="single_recipe_text" style="color: black; font-size: 14px; font-weight: bold; margin-left: 7px;">For the Glaze</span><br />
<ul class="single_recipe_text" id="ingr" style="color: black; font-size: 14px; padding: 0;">
<li class="ingredient" style="margin-bottom: 3px;">1/4 c (50 g) brown sugar</li>
<li class="ingredient" style="margin-bottom: 3px;">1/4 c (60 g) water</li>
<li class="ingredient" style="margin-bottom: 3px;">1 teaspoon cardamom</li>
</ul>
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<div id="instructions">
<div class="single_recipe_header" id="inst_header" style="color: #d0b5e6; font-size: 18px; padding: 0; text-decoration: none;">
Instructions</div>
<span class="single_recipe_text" style="color: black; font-size: 14px; font-weight: bold; margin-left: 7px;">For the Dough</span><br />
<div class="instruction">
Warm milk over low heat and add yeast. Stir until dissolved. Add flour, sugar, cardamom, salt to a mixer with a bread hook attachment. Add milk and begin to mix. After a few seconds, start to add butter. Mix for about 5 min (or knead by hand for 5-10 min). Roll dough into a ball and place in a bowl. Cover, and rise for about 1 hr.</div>
<span class="single_recipe_text" style="color: black; font-size: 14px; font-weight: bold; margin-left: 7px;">For the Filling</span><br />
<div class="instruction">
Mix all ingredients in a medium sized bowl and stir until well combined. Set aside.</div>
<span class="single_recipe_text" style="color: black; font-size: 14px; font-weight: bold; margin-left: 7px;">To Shape</span><br />
<div class="instruction">
Roll out dough into a long rectangle. Spread filling evenly over the entire rectangle. Fold in half longways. Cut 10-15 evenly shaped long strips from the rectangle (see photos). Make a slit with a knife about 3/4 of the way up the long strip. Twist ends inward to make a spiral shape. Take twisted ends and cross them over each other and tuck the loose ends behind the bun (this sounds complicated, but really just make a 'messy' bun look- the shape doesn't terrible matter). Place on a baking sheet and let rise for another 30-40 min.</div>
<span class="single_recipe_text" style="color: black; font-size: 14px; font-weight: bold; margin-left: 7px;">For the Glaze</span><br />
<div class="instruction">
Mix water, brown sugar, cardamom, and cinnamon together in a small bowl</div>
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Bake at 400-425 for 8-10 min. Remove from heat and spoon glaze on top while still warm. Sprinkle with decorative sugar if desired.</div>
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<div class="single_recipe_text" style="color: black; font-size: 10px; text-align: center; width: 100%;">
Powered by <a class="single_recipe_header" href="http://www.recipage.com/" style="color: #d0b5e6; text-decoration: none;" target="_blank">Recipage</a></div>
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StephanieMariehttp://www.blogger.com/profile/04717786522986418081noreply@blogger.com4tag:blogger.com,1999:blog-9185033926100403763.post-77521952407599857702015-12-17T07:09:00.001-08:002015-12-17T07:22:23.574-08:00Beginning to Heal, FinallyIt was raining. And I was running, uphill on a trail I'd run many times before. I was in Corvallis, just a day away from defending my <a href="http://ir.library.oregonstate.edu/xmlui/handle/1957/57934" target="_blank">dissertation</a>, and I needed a release. It was the straw that broke the camels back. Through the raindrops I could feel the warm tears running down my face. I was so over <span style="font-style: italic;">this</span>, whatever this even was. I was well enough to run, and running temporarily made the pain go away, but the aftermath that would follow loomed over me. There is nothing worse, in my opinion, than an injury that feels better by the thing that causes it in the first place. That doesn't even make sense....<br />
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My mind started churning, and suddenly I just stopped, mid run, and whipped out my phone. I had a moment of clarity. An email was sent, and then I continued on my way, feeling somewhat lighter. A huge weight had just been taken off my chest and there was no where to go but up.<br />
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I had just made the decision to start healing. </div>
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Anyone who's been close to me knows over the last 6 months I've been struggling with my left achilles and foot. I've been able to run and race through it, but was pretty unhappy doing so. It's been mentally defeating because not only does it <i>not hurt </i>when I run, but it also feels better. Wtf?! The high, however, is followed by a massive crash hours later pushing me further and further down a dark hole. This low, characterized by pain, stiffness, and frustration, has been haunting me every single day since April. I've been on this emotional roller coaster for far too long. And last week, I decided I needed to take action. Within the span of a couple hours I emailed the doctor, asked Zach if he would go with me, and booked plane tickets to Sweden....leaving 3 days later. Talk about making things happen! </div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1vez-gFQ8sNyYXpaTcP9t0LvJdvovijq2_wpAQwRpxEkMxiS3xrdBqNabp7ql7Bj8XgMOTj5yZOulGBN__q_2yYojlcDBdM3dxKb-Uq1uUqnC2tsc7Ii74vLFXWw-SsEQuCztEnOemBQ/s1600/FullSizeRender-4.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="295" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1vez-gFQ8sNyYXpaTcP9t0LvJdvovijq2_wpAQwRpxEkMxiS3xrdBqNabp7ql7Bj8XgMOTj5yZOulGBN__q_2yYojlcDBdM3dxKb-Uq1uUqnC2tsc7Ii74vLFXWw-SsEQuCztEnOemBQ/s320/FullSizeRender-4.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My travel partner for this adventure!</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Sunrise somewhere over the Swiss Alps...</td></tr>
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And so here I am, in Umea, Sweden recovering from surgery. But boy is it a good feeling! Not that my foot feels good, because it doesn't, but my soul feels happy. I know deep down that I am starting to heal, finally. For so long I tried to avoid getting surgery, but every time a modality was thrown at my foot and it failed, my outlook became more and more bleak. </div>
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<tr><td class="tr-caption" style="text-align: center;">Holidays in Scandinavia</td></tr>
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I wasn't going to write about this. I don't like sharing my struggles publicly all that much. But, after some thought, I felt I needed to share. Part of why I am here, on the road to recovery is because others had the courage to share. If they hadn't, then I might still be at home falling further behind and more frustrated by the day. I cannot thank <a href="http://sandinypaver.blogspot.com/" target="_blank">Sandi Nypaver</a> and <a href="http://asklaurenfleshman.com/" target="_blank">Lauren Fleshman </a>enough for their encouragement and support as I came to the decision to seek surgery. Both have had achilles injuries, both have come to Sweden to see Dr. Alfredson, and both are happy. Enough said.</div>
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So why Sweden? The biggest reason was to see Dr. Alfredson at the <a href="http://www.alfredsontendonclinic.com/#!home/mainPage" target="_blank">Alfredson Tendon Clinic</a>. Dr. Alfredson is <i>the</i> achilles expert; and probably one of the nicest, most knowledgeable docs I have ever met. Within minutes of visiting with him I understood more about my injury than over the entire last year. Instead of some unknown mystery, I really understood why my foot was hurting. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1NAon_T6GDCimu5MHuv1vyp-ClDjzwTPjZCW22jmeZwLbeVBwjwuQxE5t3aSq593RIucNnb-cYqLRcmANdTywELfAINacpQc4-sWDuF6WDKvypqMeCFyInhv5g8vqF4Tkqc1QqyuBQto/s1600/IMG_7290.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1NAon_T6GDCimu5MHuv1vyp-ClDjzwTPjZCW22jmeZwLbeVBwjwuQxE5t3aSq593RIucNnb-cYqLRcmANdTywELfAINacpQc4-sWDuF6WDKvypqMeCFyInhv5g8vqF4Tkqc1QqyuBQto/s320/IMG_7290.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Post-surgery with Dr. Alfredson</td></tr>
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My whole visit to the clinic took place over two days. I arrived on Wednesday morning for my consultation. We talked for a bit, he took ultrasound (on both sides) and showed me the results. It wasn't all bad news, in fact my achilles itself was pretty healthy. But there was a pretty big superficial bursa over my heel and a smaller bursa near my bone. Both were contributing to the pain. In his opinion (and mine after seeing the images) there was no way this was going to get better without surgery. I was ready. </div>
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The surgery was amazing. I was awake and Dr. Alfredson told me what he was doing the entire time. The entire procedure lasted about 30-45 minutes and and during that time two bursa were removed, the bone was smoothed a bit, and my plantaris tendon exicised. Apparently my plantaris tendon was unique in that it wrapped around my achilles and attached to the back of my heel. He kept saying "I've never seen anything like this before!" Hmmm, not exactly what you want to hear when your foot is wide open. He was more amused than concerned though. After the surgery he sent me home with a book of research articles on the 9 different positions of the plantaris tendon. <i>And now we will have to add a 10th article for the position of your tendon!</i> Glad I could provide some amusement :)</div>
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The next day I returned for a follow-up and saw the new ultrasound images. Everything looked great and I left the clinic with just one crutch, and was encouraged to walk around with 50% body weight. That to me was impressive!</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXF9FMUwu2lcJztHfhcGCUbFkP_4vopjh3-xSO1JqFagfq05skV9oyMsDO-IGbjfUWWrmaZC6tLzP7yR50GvePDbsSmymsfwGQSi3K9fbIGQjrOMt2TrnqqQlaMZeD9kelTAF_EFUZ3Mo/s1600/IMG_7292.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXF9FMUwu2lcJztHfhcGCUbFkP_4vopjh3-xSO1JqFagfq05skV9oyMsDO-IGbjfUWWrmaZC6tLzP7yR50GvePDbsSmymsfwGQSi3K9fbIGQjrOMt2TrnqqQlaMZeD9kelTAF_EFUZ3Mo/s320/IMG_7292.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Walking</i> around Umea, just 24 hrs after surgery</td></tr>
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The recovery is going to be long and I'm sure I will struggle at times, but I know I've made progress. There is no where to go but up, and right now that's a great feeling! </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbyNt5R-o6IQmRyVhOrPtMrIHMylpl-rXNrGkNYHW6Cpj5MxlW1nDFccT6Y1Ct4oHuE0FyRmkTNwAnw15gGEJ6GrCL5qqUFI3O-ceuT8h_EO-5AjgY2FbbthpVVyYZb3vEeoOt9WfE_qg/s1600/IMG_7259.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbyNt5R-o6IQmRyVhOrPtMrIHMylpl-rXNrGkNYHW6Cpj5MxlW1nDFccT6Y1Ct4oHuE0FyRmkTNwAnw15gGEJ6GrCL5qqUFI3O-ceuT8h_EO-5AjgY2FbbthpVVyYZb3vEeoOt9WfE_qg/s320/IMG_7259.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">And cheers to being a Dr.!!!</td></tr>
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StephanieMariehttp://www.blogger.com/profile/04717786522986418081noreply@blogger.com7tag:blogger.com,1999:blog-9185033926100403763.post-63702073103287987672015-11-07T12:48:00.002-08:002015-11-07T12:48:40.758-08:00Fantasizing & Reflecting<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">I'm really missing the mountains today.....</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Reflecting where I'm at, right in this moment, has me fantasizing about what I had. And questioning how I got here.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Did I take too much in my pursuit for happiness? </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Did I neglect my body as I sought to fulfill the needs of my mind?</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Was I too selfish with my expectations?</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">All these questions circle through my head as I try to be content with less. Having an injury is great for reflecting and understanding why we do the things we do. And with each set back, we learn more about ourselves and become stronger in the process.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">For me, as I recover from a sore achilles, I've had a lot of time to think. And ponder.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;"><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWcVlPj-zOBmYg2Ei4E_FbF0wor0CuK5JKN-fGNQXNauQ2pm4XrtjCshM2PwM9YkcwHJcfeRs5CNPr3QRv4I-hxcBOoMFVqYd8Kyrh9DPMD1Rgrm18-1yhnrKRI2I9j07P98ujVeznXdk/s1600/IMG_7044.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWcVlPj-zOBmYg2Ei4E_FbF0wor0CuK5JKN-fGNQXNauQ2pm4XrtjCshM2PwM9YkcwHJcfeRs5CNPr3QRv4I-hxcBOoMFVqYd8Kyrh9DPMD1Rgrm18-1yhnrKRI2I9j07P98ujVeznXdk/s320/IMG_7044.JPG" width="320" /></a></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">It's not all been positive thoughts though; I've had days filled with tears and frustration as I navigate the roller coatser of recovery. But, it's given me the chance to divulge even further in to why I run. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">It's how I feel alive. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">My mind becomes present and and I can feel. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Flow. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Be.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">As I struggle to find that state without running it's a reminder to not put too much weight on one element of happiness. You never know when it will be pulled out from beneath you. And being left with nothing that fulfills you is a terrible thing. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">As with anything that causes you to slow down, I am learning and appreciating what I <i>DO</i> have. Finding other ways to fill the void has been a rewarding experience.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Yet there are still days, like today, where I fantasize about running freely in the mountains.... And it bring me down to reality. What I wouldn't give for just one ounce of that freedom right now. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">I know with patience will come healing, and soon enough I'll be able to do what I love. But for now I'm trying to embrace the extra down time I have and use it to become a more well-rounded person. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">And keep pursuing the ever elusive state of <a href="https://youtu.be/e7duP_hrZbE">balance</a>....</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;"><iframe allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/e7duP_hrZbE" width="560"></iframe></span>StephanieMariehttp://www.blogger.com/profile/04717786522986418081noreply@blogger.com0tag:blogger.com,1999:blog-9185033926100403763.post-22530723091997167992015-10-24T18:51:00.004-07:002015-10-24T18:57:32.751-07:00Fall Baking, Sans PumpkinThe pumpkin, my friends, has been overdone. Walk into any grocery store and you are bombarded by pumpkin spice <span id="goog_470758056"></span>EVERYTHING<span id="goog_470758057"></span>. And I really mean <i><a href="http://mashable.com/2014/09/12/pumpkin-spice-all-the-things/#3Jd9yHTwSiqF">everything</a></i>. Don't get me wrong, I do like pumpkin, but I think it's getting way too much attention. There are so many other fall flavors and foods that go unrecognized. Today I recognize one of them. B<b>utternut Squash.</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqh1rWOsJTBhOFI5W7VBVkPQPHQSQiue7LyBcBGzAZsRg01VVM7l5lpqm7Ku3lvAbiu7CenLZvzSACJ50KVk5CaUYSNAX9GBHic_Lj86Cn6CzqaJZZlLrFW5_SUEzpU9y7YADmLPutZvs/s1600/IMG_7014.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqh1rWOsJTBhOFI5W7VBVkPQPHQSQiue7LyBcBGzAZsRg01VVM7l5lpqm7Ku3lvAbiu7CenLZvzSACJ50KVk5CaUYSNAX9GBHic_Lj86Cn6CzqaJZZlLrFW5_SUEzpU9y7YADmLPutZvs/s320/IMG_7014.JPG" width="320" /></a>Similar to pumpkin, squash can be used in sweet or savory dishes; roasted, baked, pureed, etc. Since I was feeling festive and wanted to make a fall themed treat, I decided to use butternut squash as I normally would use pumpkin. Just because I'm OVER pumpkin. And you know what? It tasted delicious!.....just like pumpkin. Eye roll.<br />
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Since I was getting creative with ingredients, I decided to get creative with my recipe as well. Normally I'd bake pumpkin bread with chocolate chips or pumpkin cookies. Tried and true, but not really fitting my theme today. So, I decided to make donuts!
Well, not actual donuts, because they were baked. I need to tweak this recipe so the end product more "donut like" by frying somehow. Maybe in my cast iron skillet? Maybe using the new <a href="http://www.florahealth.com/product_categories_usa.cfm?category_id=6&prod_id=1060">Flora Sacha Inchi oil</a> that I'm obsessed with? Stay tuned....<a href="http://www.florahealth.com/product_categories_usa.cfm?category_id=6&prod_id=1060"></a><br />
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Back to my recipe. So I had this great butternut squash puree from a squash I roasted, peeled, and smashed with a fork. To make the donut batter I started with flour, eggs, and baking soda. I didn't want to end up with flat, dense discs; so I sought ingredients that would result in a light, airy texture. I also wanted the donuts to taste like fall, so I got out cinnamon, cloves, nutmeg, molasses, and maple syrup. I could smell it already.....<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigT1Uq4CJmqf6fUKgiJoN2x5h6Bvc5Rrd1KNYuo5vzLfpYHN3c_ynCyk8LcLjmHSUJWYVdTAhU0wrsIth4vfdhHCpFW-IT1gTVmAkuawcOpGvfyQ_qxEy9ryaydlB4jj_d-Zlqa0itWNc/s1600/IMG_7015.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigT1Uq4CJmqf6fUKgiJoN2x5h6Bvc5Rrd1KNYuo5vzLfpYHN3c_ynCyk8LcLjmHSUJWYVdTAhU0wrsIth4vfdhHCpFW-IT1gTVmAkuawcOpGvfyQ_qxEy9ryaydlB4jj_d-Zlqa0itWNc/s320/IMG_7015.JPG" width="240" /></a></div>
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In this recipe I used coconut oil, but I think any oil would work. I would also like to try using browned butter in my next batch, because, YES. Anyhow, I threw a little of this a little of that in a bowl, mixed it all up, and was ready to bake.<br />
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This was the tricky part. Well, not really, but since I'm a perfectionist I wanted these to LOOK like donuts (since they were basically just muffins anyway). I don't have a donut baking pan, because #why? To make these look the part I used a well greased muffin tin and filled the tins up about 1/4 or 1/3 of the way full. Then put in them in the oven and awaited the wonderful smell to fill my kitchen.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinwKgW9dwXei39D2cv-Fyo4GLB96tGHu0wtGXkR7zhLC3k64D2HztMU5SLOY7g0aHlcmUNCt-bvqf-8Gk9UoCKkuQVU4R7ZrAbPyaq3g55jcKVl2tAbyU_Kaw5fSDdOjWpLLfs7cTEUdQ/s1600/IMG_7003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinwKgW9dwXei39D2cv-Fyo4GLB96tGHu0wtGXkR7zhLC3k64D2HztMU5SLOY7g0aHlcmUNCt-bvqf-8Gk9UoCKkuQVU4R7ZrAbPyaq3g55jcKVl2tAbyU_Kaw5fSDdOjWpLLfs7cTEUdQ/s320/IMG_7003.JPG" width="240" /></a></div>
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About 10-15 min later it did! I took out the little "muffins" and set them on a cutting board to cool. In the meantime I got to work on the glaze. Normally I'd just use milk and powdered sugar to make a simple, sweet, not too heavy glaze. But today was all about experimenting, so I made two more unique options.<br />
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For the first glaze, I mixed together cream cheese and powdered sugar. One of my favorite types of frosting. I used slightly more cream cheese than sugar to keep the consistency thinner and from becoming overly sweet.<br />
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For the second option I mixed together peanut butter, maple syrup, and molasses. Oh yes, I did. I have a <strike>slight </strike>major obsession with peanut butter, so I had to do it! I worked out perfectly, because Zach is more of a cream cheese fan. So I effectively made his and her donuts :)<br />
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Once the muffins were cool, I took a sharp knife and carefully cut out the middles to make a donut shape. Riley got to taste-test the donut holes. He approved! Here's where I think frying the donuts would have been a good idea. If anyone does this step, let me know how it turns out.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0cWw3ZdS16OiNmjRPeox4Zm2UjgMHoyVTgG2rzlgs3BPQQTgkSboSwz4LiIYg1WX3IJRqcLquzHfqW24uSDJ83aY_tsV55XYkAhgY5dwzZMtXJvJi-hnclHsakfwuNiA-6G5mh2cQuGE/s1600/IMG_7007.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0cWw3ZdS16OiNmjRPeox4Zm2UjgMHoyVTgG2rzlgs3BPQQTgkSboSwz4LiIYg1WX3IJRqcLquzHfqW24uSDJ83aY_tsV55XYkAhgY5dwzZMtXJvJi-hnclHsakfwuNiA-6G5mh2cQuGE/s320/IMG_7007.JPG" width="240" /></a></div>
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To frost, I just used a butterknife to spread on the frosting, and then used my finger to smooth it over. I finished the cream cheese donuts off with a drizzle of molasses. I think it would be fun to add nuts, chocolate chips, sprinkles, etc, on top as well.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCWGYsos4YiEr_BUzbKUMUF3yB-4jkZ4Vm__T5lXTuDTifjtUu9kPKVelJdkHknk95DkHCsvmcC6dWWd63DoWLGFDWqmSI-X8JyZflJELylPbNz7ILZ6KlTIZd6HhGt-FaCfhw_DN7dSA/s1600/IMG_7010.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCWGYsos4YiEr_BUzbKUMUF3yB-4jkZ4Vm__T5lXTuDTifjtUu9kPKVelJdkHknk95DkHCsvmcC6dWWd63DoWLGFDWqmSI-X8JyZflJELylPbNz7ILZ6KlTIZd6HhGt-FaCfhw_DN7dSA/s320/IMG_7010.JPG" width="240" /></a></div>
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Final verdict- these were delicious and unique. The texture was very light and fluffy, not at all dense. But, they were a little soft for donuts, in fact they just tasted like muffins....BUT they were in the shape of donuts. That's what counts, right? Like I said, I'll keep tweaking the recipe....<br />
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#ButternutSquash<br />
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<div class="fn single_recipe_header" style="color: #d0b5e6; font-size: 18px; margin: 5px 5px 5px 0px; padding: 0;">
Baked Donuts</div>
<img alt="" class="photo" src="" style="clear: both; float: left; padding: 0 10px 10px 0; width: 40%;" /><br />
<div class="single_recipe_text" id="author" style="color: black; font-size: 15px; margin: 5px 5px 5px 0px; padding: 0;">
by <span class="author">Stephanie Howe</span></div>
<div class="single_recipe_text" style="color: black; font-size: 12px; margin: 8px 4px 4px 4px; padding: 0;">
<span style="font-weight: bold;">Prep Time:</span><span class="preptime"> 10 min</span></div>
<div class="single_recipe_text" style="color: black; font-size: 12px; margin: 4px; padding: 0;">
<span style="font-weight: bold;">Cook Time:</span><span class="cooktime"> 15 min</span></div>
<div class="single_recipe_text" style="color: black; font-size: 12px; margin: 4px; padding: 0;">
<span style="font-weight: bold;">Keywords:</span> bake bread breakfast Halloween fall </div>
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<div id="recipe_id_div" style="display: none;">
6075455</div>
<script src="https://ajax.googleapis.com/ajax/libs/jquery/1.6.4/jquery.js" type="text/javascript"></script><script src="http://www.recipage.com/new_scripts/get_html2.js" type="text/javascript"></script></div>
<div id="ingredients">
<div class="single_recipe_header" id="ingr_header" style="clear: both; color: #d0b5e6; font-size: 18px; padding: 0; text-decoration: none;">
Ingredients<span class="single_recipe_text yield" style="color: black; font-size: 14px;"> (serves 12)</span></div>
<ul class="single_recipe_text" id="ingr" style="color: black; font-size: 14px;"></ul>
<span class="single_recipe_text" style="color: black; font-size: 14px; font-weight: bold; margin-left: 7px;">For the Donuts</span><br />
<ul class="single_recipe_text" id="ingr" style="color: black; font-size: 14px; padding: 0;">
<li class="ingredient" style="margin-bottom: 3px;">3/4 c+ flour (all purpose or a mix)</li>
<li class="ingredient" style="margin-bottom: 3px;">2/3 c butternut squash (or pumpkin) puree</li>
<li class="ingredient" style="margin-bottom: 3px;">1 egg</li>
<li class="ingredient" style="margin-bottom: 3px;">1/4 c vegetable oil or coconut oil</li>
<li class="ingredient" style="margin-bottom: 3px;">1/4 c orange juice</li>
<li class="ingredient" style="margin-bottom: 3px;">1/4 c maple syrup</li>
<li class="ingredient" style="margin-bottom: 3px;">1/8 c molasses</li>
<li class="ingredient" style="margin-bottom: 3px;">1/2 tsp baking soda</li>
<li class="ingredient" style="margin-bottom: 3px;">1 tsp cinnamon</li>
<li class="ingredient" style="margin-bottom: 3px;">1/4 tsp nutmeg</li>
<li class="ingredient" style="margin-bottom: 3px;">1/4 tsp cloves</li>
<li class="ingredient" style="margin-bottom: 3px;">1/2 tsp salt</li>
</ul>
<span class="single_recipe_text" style="color: black; font-size: 14px; font-weight: bold; margin-left: 7px;">For the Glaze: Option 1</span><br />
<ul class="single_recipe_text" id="ingr" style="color: black; font-size: 14px; padding: 0;">
<li class="ingredient" style="margin-bottom: 3px;">2-3 T cream cheese</li>
<li class="ingredient" style="margin-bottom: 3px;">2-3 T powdered sugar</li>
<li class="ingredient" style="margin-bottom: 3px;">molasses for drizzling</li>
</ul>
<span class="single_recipe_text" style="color: black; font-size: 14px; font-weight: bold; margin-left: 7px;">For the Glaze: Option 2</span><br />
<ul class="single_recipe_text" id="ingr" style="color: black; font-size: 14px; padding: 0;">
<li class="ingredient" style="margin-bottom: 3px;">2-3 T Peanut butter</li>
<li class="ingredient" style="margin-bottom: 3px;">1 T molases</li>
<li class="ingredient" style="margin-bottom: 3px;">1-2 T maple syrup</li>
</ul>
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<div id="instructions">
<div class="single_recipe_header" id="inst_header" style="color: #d0b5e6; font-size: 18px; padding: 0; text-decoration: none;">
Instructions</div>
<div class="instruction">
Pre-heat oven to 350 degrees. Mix dry ingredients (flour, baking soda, and spices) in a large mixing bowl. Combine wet ingredients (pumpkin, egg, maple syrup, molasses, and oil) in a separate bowl and stir to combine. Add the wet ingredients to the dry ingredients and mix until just combined.</div>
<span class="single_recipe_text" style="color: black; font-size: 14px; font-weight: bold; margin-left: 7px;">To Bake</span><br />
<div class="instruction">
If you have a donut pan, viola, so simple. If you are like me and don't have room in your kitchen for such frivolous accessories, then simply bake in a muffin tin. Fill well greased muffin tins about a quarter or a third full. Bake for 10-15 min (depending on the thickness) and remove from oven to cool. Once cooled, take a knife and gently cut out the middles of the "donuts"</div>
<span class="single_recipe_text" style="color: black; font-size: 14px; font-weight: bold; margin-left: 7px;">To make the Glaze</span><br />
<div class="instruction">
Choose your flavor and mix together. Haha, yeah that's all! Use a butterknife and spread onto cooled donuts. Drizzle with molasses to decorate with chocolate chips, nuts, etc.</div>
</div>
<div class="single_recipe_text" style="color: black; font-size: 10px; text-align: center; width: 100%;">
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StephanieMariehttp://www.blogger.com/profile/04717786522986418081noreply@blogger.com0tag:blogger.com,1999:blog-9185033926100403763.post-56256583004464834422015-09-12T10:00:00.004-07:002015-09-12T10:03:15.119-07:00Fall Bounty: Baked Eggplant with Bulgar<div class="separator" style="clear: both; text-align: left;">
Fall has arrived.</div>
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Fall is my favorite season for a number of reasons. Crisp, cool mornings turning to warm sunny days, colors fading from green to gold, sweaters, apples, squash, and pumpkin.... </div>
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One great thing about returning home after much of my summer in France, was coming home to an overflowing garden. I'm not sure how it survived since it was more or less left to it's own device for several weeks. But, my garden is bursting with kale, beets, carrots, squash, zucchini, eggplant, tomatoes, chard, and snap peas. So exciting!<br />
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To celebrate the early harvest I decided to make a dish incorporating several ingredients from my garden. I like eggplant, but it's a finicky relationship. On it's own, eggplant leaves much to be desired. It's gross, to be fully honest. But incorporated with a multitude of spices and flavors, eggplant can be downright delightful. Normally, I use eggplant in curries, where it soaks up the coconut and curry flavors and tastes divine. I wanted to try a different approach, one that enhanced the flavor of the eggplant, rather than masked it. I read through a couple cookbooks for inspiration, stopping on a recipe by Yotam Ottolenghi, for a North African style <i>Chermoula Aubergine. </i>This dish relied heavily on spices but still made the eggplant the start pupil. I liked it.<br />
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I decided to change up the focus of the enhancement ingredients to fit what I had on hand. The original recipe includes sweet and savory notes from golden raisins, lemon, and green olives. Instead, I decided to make a heartier mixture of sautéed mushrooms, onions, and kale. I also decided to use fresh basil, rather than the mint and cilantro used by Ottolenghi.<br />
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To begin, I used 6 small eggplants. Using larger eggplants would work better in this recipe, but I only had small ones. I began by slicing them in half, length wise, then scoring the flesh in a diagonal criss cross pattern. I put the halves in a glass baking dish and pre-heated the oven to 400 degrees. </div>
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As the oven was pre-heating, I made the marinade: olive oil, garlic, cumin, coriander, lemon, salt, and a little cayenne. I divided the mixture among the eggplants and then put them in the oven to bake.</div>
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While waiting for the eggplants to cook, I made the filling. I was torn between using wheat berries or bulgar for the grain, but bulgar eventually won out because I only had a small amount of wheat berries on hand. Both would be delicious though. I began cooking the bulgar in a small saucepan and simultaneously started sautéing some crimini mushrooms and a small onion in olive oil. Be careful Steph....that's a lot going on at once. </div>
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As the mushrooms and onion began to soften, I added 4 large leaves of torn kale and turned the burner off. The goal was to have the kale slightly wilted, but still resembling kale. When the bulgar was finished cooking, I added it to the pan of mushrooms and kale. To add some flavor, I squeezed in some fresh lemon juice, 2 tsp salt, and chopped basil. </div>
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After about 30 minutes in the oven, the eggplants were soft and juicy. To put everything together, I added scoops of the bulgar mixture on top of the eggplants, letting it spill over the sides. Then I topped each eggplant with a healthy scoop of plain greek yogurt. Drizzle with olive oil and top with basil and cherry tomatoes. </div>
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This dish pairs will with a good NorthWest IPA. </div>
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<div class="hrecipe f1"><p class="fn single_recipe_header" style="font-size: 18px; color:#d0b5e6; padding: 0; margin: 5px 5px 5px 0px;">Stuffed Eggplant</p><img class="photo" src="" style="clear: both; float: left; width: 40%; padding: 0 10px 10px 0;" alt="" /><p id="author" class="single_recipe_text" style="font-size: 15px; color:#000000; padding: 0; margin: 5px 5px 5px 0px;">by <span class="author">Stephanie Howe</span></p><p class="single_recipe_text" style="color:#000000; font-size: 12px; padding: 0; margin: 8px 4px 4px 4px;"><span style="font-weight: bold;">Prep Time:</span><span class="preptime"> 15-20 min</span></p><p class="single_recipe_text" style="color:#000000; font-size: 12px; padding: 0; margin: 4px;"><span style="font-weight: bold;">Cook Time:</span><span class="cooktime"> 40 min</span></p><p class="single_recipe_text" style="color:#000000; font-size: 12px; padding: 0; margin: 4px;"><span style="font-weight: bold;">Keywords:</span> bake entree fall </p><div id="get_media_div" style="max-height: 100px; clear: both;"><div id="recipe_id_div" style="display:none;">6074825</div><script type="text/javascript" src="https://ajax.googleapis.com/ajax/libs/jquery/1.6.4/jquery.js"></script><script type="text/javascript" src="http://www.recipage.com/new_scripts/get_html2.js"></script></div><div id="ingredients"><p class="single_recipe_header" id="ingr_header" style="font-size: 18px; color:#d0b5e6; text-decoration: none; padding: 0; clear: both;">Ingredients<span class="single_recipe_text" style="font-size: 14px; color:#000000;"> (Serves 4)</span></p><ul id="ingr" class="single_recipe_text" style="color:#000000; font-size: 14px;"><li class="ingredient" style="margin-bottom: 3px;">2 Large or 4-6 Small Eggplants</li><li class="ingredient" style="margin-bottom: 3px;">2-3 cloves Garlic</li><li class="ingredient" style="margin-bottom: 3px;">2 tsp cumin</li><li class="ingredient" style="margin-bottom: 3px;">2 tsp ground coriander</li><li class="ingredient" style="margin-bottom: 3px;">1 tsp cayenne</li><li class="ingredient" style="margin-bottom: 3px;">1/3 c olive oil</li><li class="ingredient" style="margin-bottom: 3px;">Salt</li><li class="ingredient" style="margin-bottom: 3px;">1 c Bulgur or wheat berries</li><li class="ingredient" style="margin-bottom: 3px;">1/2 onion</li><li class="ingredient" style="margin-bottom: 3px;">2-3 crimini mushrooms</li><li class="ingredient" style="margin-bottom: 3px;">3-4 Kale leaves</li><li class="ingredient" style="margin-bottom: 3px;">2 T lemon juice</li><li class="ingredient" style="margin-bottom: 3px;">2 T Fresh basil</li><li class="ingredient" style="margin-bottom: 3px;">plain greek yogurt</li><li class="ingredient" style="margin-bottom: 3px;">olive oil</li><li class="ingredient" style="margin-bottom: 3px;">cherry tomatos</li></ul></div><div id="instructions"><p class="single_recipe_header" id="inst_header" style="font-size: 18px; color:#d0b5e6; text-decoration: none; padding: 0;">Instructions</p><span class="single_recipe_text" style="color:#000000;font-weight: bold; margin-left: 7px; font-size: 14px;">For the Eggplants</span><p class="instruction">Pre-heat the oven to 400 degrees.</p><p class="instruction">Slice 2 large or 5-6 small eggplants lengthwise. Score the flesh in a diagonal criss cross pattern and arrange the halves, cut side up in a glass baking dish.</p><p class="instruction">Combine olive oil, garlic, cumin, coriander, lemon, salt, and cayenne in a small dish and spread evenly over the eggplants.</p><p class="instruction">Bake for 30 min or until soft.</p><span class="single_recipe_text" style="color:#000000;font-weight: bold; margin-left: 7px; font-size: 14px;">For the Bulgar</span><p class="instruction">Heat 2 cups of water in a small saucepan. Once boiling, add bulgar and reduce heat to a simmer for 15 (ish) minutes.</p><p class="instruction">Add mushrooms and onion to a frying pan along with olive oil to coat. Cook over medium high heat until mushrooms and onion begin to soften. Remove from heat and add kale leaves, torn into small bite sized pieces. Stir and set aside.</p><p class="instruction">When bulgar is finished, add to the mushroom and kale mixture. Stir in lemon juice, basil, and salt and stir to combine.</p><p class="instruction">To assemble, add bulgar on top of each eggplant, letting it spill over the sides. Top with a large spoonful of plain greek yogurt, drizzle with olive oil and add chopped basil, and cherry tomatoes.</p><p class="instruction">Serve immediately, preferably with a good IPA :)</p></div><div class="single_recipe_text" style="width: 100%; text-align: center; font-size: 10px; color:#000000;">Powered by <a class="single_recipe_header" style="text-decoration: none; color:#d0b5e6;" href="http://www.recipage.com/" target="_blank">Recipage</a></div></div>StephanieMariehttp://www.blogger.com/profile/04717786522986418081noreply@blogger.com1tag:blogger.com,1999:blog-9185033926100403763.post-69895128883833649762015-09-09T09:17:00.001-07:002015-09-10T08:58:26.709-07:00Courage: My Ultra Trail du Mont Blanc Experience<div class="MsoNormal">
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<i style="mso-bidi-font-style: normal;">Courage</i><i style="mso-bidi-font-style: normal;"><span style="mso-ascii-font-family: Cambria; mso-hansi-font-family: Cambria;"> Stephanie!<o:p></o:p></span></i><br />
<i style="mso-bidi-font-style: normal;"><span style="mso-ascii-font-family: Cambria; mso-hansi-font-family: Cambria;"><br /></span></i></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPsyuOE0KeknqAbCyYkqKzrCOi9QTCEPfCz-47GbntkfM-MijQe01HvSPPRTRUAQEpdU5tki8KxMwck1PLlhF6nnN060lqOQzB8pOaQtJTBb4smxj_BKVe_2Nm-8-jl-_IUKpu3vLvzlo/s1600/FullSizeRender.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPsyuOE0KeknqAbCyYkqKzrCOi9QTCEPfCz-47GbntkfM-MijQe01HvSPPRTRUAQEpdU5tki8KxMwck1PLlhF6nnN060lqOQzB8pOaQtJTBb4smxj_BKVe_2Nm-8-jl-_IUKpu3vLvzlo/s320/FullSizeRender.jpg" width="213" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo: <a href="http://www.flash-sport.com/">Flash-sport</a></td></tr>
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<span style="mso-ascii-font-family: Cambria; mso-hansi-font-family: Cambria;">Through tear stained eyes I look up and nod a silent thank you. No more “<i style="mso-bidi-font-style: normal;">allez”</i> or “<i style="mso-bidi-font-style: normal;">bon journey”</i> as I heard earlier in the day. Instead those who saw me wished
me courage. They understood and wished me strength to continue.<o:p></o:p></span><br />
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<i>Courage</i>. </div>
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At the time, when completing the task at hand was overwhelming,
it was a glimmer of hope I held on to. Courage to face my suffering head
on. Courage to persevere and not give up. And once again, I found myself in that dark
place, where all I could do was just continue moving forward.</div>
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<a href="http://www.irunfar.com/2015/08/stephanie-howe-pre-2015-ultra-trail-du-mont-blanc-interview.html">My Pre-race Interview</a></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqXfS5m3G6YKyks7Ur-p6fmtkuwi4I4fjtrRut7CfUhrMar4thiL6paWDliC7CB3K4bqnBeLJsHgYXvxCnXU-n_LkRYI0xMQ-2FSHxydg1c_WENjHmeWb6neIroH2KmDE8e8OOxRnY1q8/s1600/IMG_6617.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqXfS5m3G6YKyks7Ur-p6fmtkuwi4I4fjtrRut7CfUhrMar4thiL6paWDliC7CB3K4bqnBeLJsHgYXvxCnXU-n_LkRYI0xMQ-2FSHxydg1c_WENjHmeWb6neIroH2KmDE8e8OOxRnY1q8/s320/IMG_6617.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo: <a href="http://www.irunfar.com/">Kristen Kortebein/iRunFar</a></td></tr>
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I was ready to have a good race at UTMB. More importantly, I was ready
to be normal, smiley Stephanie while racing. My struggles at <a href="http://stephaniemariehowe.blogspot.com/2015/07/western-states-100.html" target="_blank">Western States</a> just
a few weeks earlier were still somewhat fresh and had taken a lot out
of me, physically and mentally. I wasn’t ready to push myself into that deep of a hole again. It took me weeks to come out of it, and I just wanted a positive
experience at UTMB.</div>
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<span style="mso-ascii-font-family: Cambria; mso-hansi-font-family: Cambria;">I arrived in Chamonix early, and spent my time just playing in the
mountains. It was complete bliss and fully recharged me my mind and body. By
race week I was excited to run again.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjhpCMmuh-W_P66T2MX-ME0Su55ibft0hACATCo7VJdt89c33qypZZk4cGs1LxspdVqXNM8xW2doNh1UN2YWZ2jtgMqzYUo7fTUbi5kp8TwqYC65f8QcPOvOthH8IE5XqVuAwDNKWli4E/s1600/IMG_6423.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjhpCMmuh-W_P66T2MX-ME0Su55ibft0hACATCo7VJdt89c33qypZZk4cGs1LxspdVqXNM8xW2doNh1UN2YWZ2jtgMqzYUo7fTUbi5kp8TwqYC65f8QcPOvOthH8IE5XqVuAwDNKWli4E/s320/IMG_6423.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo: <a href="http://www.trappephoto.com/" target="_blank">Matt Trappe</a></td></tr>
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So what happened? In comparison, my dark struggles at <a href="http://stephaniemariehowe.blogspot.com/2015/07/western-states-100.html" target="_blank">Western States</a>
were a cake walk compared to what I experienced at UTMB. Yet again I learned
something about myself as I struggled for so long.</div>
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<b>DAY 1</b></div>
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The start of UTMB is something I will never forget. After waiting all day twiddling my thumbs, we walked down to the start line around 5:15pm for our 6:00pm start. Downtown was buzzing with people and excitement. There were literally thousands of people in the streets, racing and spectating. It was quite the scene!</div>
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<tr><td class="tr-caption" style="text-align: center;">Lining up for the start<br />
Photo: <a href="http://www.trappephoto.com/" target="_blank">Matt Trappe</a></td></tr>
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As the countdown began and we got ready to undertake our
journey I felt an odd sense of calm. I was ready to go…..<o:p></o:p></div>
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<tr><td class="tr-caption" style="text-align: center;">Photo: <a href="https://www.facebook.com/UltraTrailMontBlanc/photos/ms.c.eJw9y1EKADAIAtAbjaRc7v4X24jWlzxUHRGe7oTCuNTeL9LV3lE9YmwQTRjXPvL~;WX3aBaoAE30~-.bps.a.897248940311551.1073741862.110647925638327/898513640185081/?type=1&theater" target="_blank">Michel Cottin</a></td></tr>
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And suddenly we were off, running down main street and trying
not to be run over by men with full length poles sticking out like spears. It was kind of crazy, but I managed to stay on my feet.<o:p></o:p></div>
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Sometime after the crowd thinned out, I found myself stride for stride with Zach. Who
would have thought? We had each planned on running our own races, but found ourselves running the same speed. I’ll take it! It was awesome to spend some of the
early miles together when we were both happy and enjoying the race. Running
into the first big aid station at Saint Gervais we were both high fiving the little kids
lining the streets. What a cool experience!<o:p></o:p></div>
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<tr><td class="tr-caption" style="text-align: center;">Photo: <a href="http://www.irunfar.com/">Meghan Hicks</a></td></tr>
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Zach and I continued to run together through the next aid
station, where we saw our crew for the first time. Chris and Elisa Cheng had
made the trip over from Bend to crew for Zach and I. I think they were a little
surprised to see us running together, but it made it easier to find us. We
refueled quickly, and left Les Contamines together, running into the night.</div>
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<o:p></o:p></div>
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This was the beginning of the end for me. <o:p></o:p></div>
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It’s well known that I’m a morning person. I hate staying up
late and I start to fall apart if I get tired and it’s getting past my bedtime.
It’s not awesome. During road trips I’d rather wake up at 4:00am then drive into
the night. I just shut down. The same happens when I’m racing. I’ve only had a
few experiences of running through the night, but they’ve all gone rather
horribly. Run Rabbit Run last year, I DNFed at mile 80 around 4:00am. I dropped
due to a knee injury, but was also not loving life for the previous 4 hours. My
stomach was in complete shambles and I could hardly stay awake. Similarly, during
the Grand Traverse skimo race, which begins at midnight, I could not fuel well
until the sun came up, 6 hours into the race. I know this about myself, but I
don’t know how to fix it. It’s like my body rejects being active, or doing
anything but sleep during the middle of the night. It’s ok when this occurs
late in a race, because I know it won’t be long. But when it happens early in a
race it’s a problem, because early is when the good running and fueling happen.
I have some ideas and am anxious to try them out. Elisa suggested that I
becoming nocturnal for a month or so to prepare. Rave anyone? But seriously I
do want to figure this out because I don’t want to do limit my racing because
of it. <o:p></o:p></div>
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Climbing out of Les Contamines (30k) was actually quite
pleasant. It wasn’t too cold, and there was a full moon. And Zach and I were
still together. It was a tough climb, but early on and still feeling good. The
bonfires, music, and cheers from the spectators also didn’t hurt. We settled
into the long climb up to the Croix du Bonhomme (44k). <o:p></o:p></div>
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It started to get tough for me here. It was late and the
terrain was steep and technical. After descending from Col de la Sienge, we and
began a fairly technical section up Col des Pyramides Calcaires (62K). I
couldn’t believe no one told me about this part since many had given me advice
about the tough sections beforehand. I later found out this was a “bonus” section.
Lucky us! I struggled to climb both up and down on the loose rock, trying to
save my legs. It was windy, I was moving slowly, and my stomach was starting to
feel off. I didn’t love it. <o:p></o:p></div>
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The miles between Col des Pyramides Calcaires and Courmayeur
(80k) are somewhat blurry to me right now. I was pretty sleepy and just
responded to the terrain in front of me. I wasn’t moving very well nor was I
feeling very well, but I kept moving forward. There was still time to turn it
around.</div>
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<b>DAY 2</b></div>
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Reaching Courmayeur marked the end of the first day for me. In my mind I had broken the course into three sections: </div>
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1) Start to Courmayeur</div>
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2) Courmayeur to Champex-Lac</div>
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3) Champex-Lac to Chamonix </div>
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This allowed me to focus on what I was doing rather than think about the overwhelming task of getting around the entire mountain.</div>
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I entered Courmayeur in a slightly distressed state. I was
very happy to see Elisa and Chris as I entered the aid station. Elisa offered
me a buffet of all my favorite race foods I’d packed. I just shook my head.
Just fill my bladder with coke. It was starting; I was fueling with just
liquids already. Ugh. Normally I switch to soda during the last 10-20 miles of
race, not at halfway. I also sat down for the first time ever (@Torsten- taking
your advice!) and ate a plate of pasta. It was a nice break, and I could have
just stayed there the rest of the night.<o:p></o:p><br />
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I sloshed my way out of Courmayeur and realized that the
bladder in my pack was getting full. Like really full. I laughed out loud…..the
coke! Running with fizzy coke in my pack made it fill with CO<sub>2</sub>. I had to stop several times to let the air out. Noted.<o:p></o:p></div>
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Sunrise on Saturday came much earlier than I had expected.
Maybe I was a little slower than expected, but either way the alpenglow was a
welcome sight. By the time I climbed out of Courmayeur and reached Bertone
(85k), it was light. And I was so happy. My stomach was starting to settle and
I was feeling much more awake. <o:p></o:p></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgevawg5XkViQB6aub6rrY8VXKq7-oi1iq2cSX6xeJoh0AlmoJi-8wLuh37HUt-KSLwraz9UO6YZetXt109nSygX3XyzC2bdGP3xciCLlG-cXMJ9LDxhTzLFXhQMnYkDkOCJdcP6TGNM_s/s1600/27904369.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgevawg5XkViQB6aub6rrY8VXKq7-oi1iq2cSX6xeJoh0AlmoJi-8wLuh37HUt-KSLwraz9UO6YZetXt109nSygX3XyzC2bdGP3xciCLlG-cXMJ9LDxhTzLFXhQMnYkDkOCJdcP6TGNM_s/s320/27904369.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Somewhere in Italy<br />
Photo: <a href="http://www.flash-sport.com/">Flash-sport</a></td></tr>
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The section of running from Bertone to Col Ferret is my
absolute favorite. I’d done it twice before the race because it was just so
beautiful. As a bonus, it happens to be a nice runnable section. I started to
move a little better, but my lack of fueling was definitely catching up with
me. I didn’t have much energy and I was starting to get emotional. Upon arrival
at the next aid station, Bonatti (92k), I burst into tears. I could not help
myself. I sobbed and sobbed. One of the volunteers sat and hugged me and fed me
soup. This when I first heard the phrase “<i style="mso-bidi-font-style: normal;">Courage
Stephanie!”</i> <span style="mso-spacerun: yes;"> </span>I don’t know who those
volunteers were, but they were the first in a series of people who helped me
find the strength to continue. <o:p></o:p></div>
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The next section is also a bit of a blur for me. It was
starting to get really hot and the coke was not really cutting it. I
literally stumbled up Col Ferret and down the other side into Switzerland. In a
better state I would have loved this section. It was smooth, buttery trail that
descended all the way to La Fouly. Next time.</div>
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<tr><td class="tr-caption" style="text-align: center;">Photo:<a href="http://www.flash-sport.com/">Flash-sport</a></td></tr>
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As I neared La Fouly I recognized the blue skirt of my TNF
teammate Fernanda Macial just ahead of me. My heart went out for her. We
arrived in La Fouly together and both took a seat and began sobbing. Again, I
couldn’t control it. I was so emotional and distraught. After several minutes (or 30, but who’s counting) Fernanda asked if I was going to drop. I shook
my head no. I had to at least make it to Champex-Lac to see Elisa. “<i style="mso-bidi-font-style: normal;">Then let’s just walk together</i>” So
Fernanda and I left together, determined to make it 17k to the next aid station.
We shared only a few words, but mostly just suffered together. I’m not happy
Fernanda was having a tough race, but it was so comforting to be together. I
would not have made it by myself! Fernanda waited for me while I sat in the
shade a few times along the course. I was out of coke, water, and fuel. It was
a very slow, tough, tear filled section. But we did it together. <o:p></o:p></div>
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Fernanda and I walked into the Champex-Lac aid station holding hands, both sobbing. I’m sure it was a sight to see. I didn’t even care at that point.
I was just done. Physically, mentally, and spiritually. Elisa grabbed my hand
and led me over to a table. I took off my pack and just sobbed. Elisa hugged and comforted me. “<i style="mso-bidi-font-style: normal;">I’m done</i>” I
told her. “<i style="mso-bidi-font-style: normal;">Just take some time. Lay down,
eat, rest. Then you can go back out there.</i>” She was not going to take no
for an answer. <o:p></o:p></div>
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<tr><td class="tr-caption" style="text-align: center;">No words. Champex-Lac</td></tr>
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I spent the next 90 minutes coming back to life. I had given
up at racing at this point, so I took as long as I needed to summon up the
strength to go back out there. I took a nap, got my feet attended to, and ate bowl
after bowl of pasta Bolognaise (thanks Chris!) Elisa really had to
convince me to keep going. I didn’t think I could do it. But she told me “<i style="mso-bidi-font-style: normal;">You are tougher than you think</i>” Am I?<o:p></o:p></div>
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<tr><td class="tr-caption" style="text-align: center;">Starting to feel alive</td></tr>
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After I started to feel human again, Elisa urged me to go
on. At least make it to the next aid station, then we could reassess. I wasn’t
sure, but I decided to try. The next section was 17k, but with a pretty big
climb. I was looking at 3.5- 4 hours on the trail before the next checkpoint. “<i style="mso-bidi-font-style: normal;">Courage Stephanie</i>” I could at least
try……</div>
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<b>DAY 3</b></div>
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I left Champex-Lac in decent spirits. My plan was to walk. Just move forward. I was a little embarrassed about how long I’d spent at Champex-Lac, but it seemed necessary. I had no idea what place I was in, and I
didn’t care. I wasn’t racing anymore, I was surviving.</div>
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<o:p></o:p></div>
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It’s a good thing I didn’t know what the next section was
like or it would have been difficult to convince me to go on. I knew it
was a big climb and descent, but I didn’t know how rocky it was. I found myself
using all fours to get over some of the boulders. It was brutal and slow. <o:p></o:p></div>
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About halfway through the section I started to feel a little
emotional again. This became a theme: I’d refuel and leave the aid stations
with a smile, then start to run out of energy and enter the next aid station in
tears. I started to recognize this pattern and realized that when I started to whimper
it meant I needed some fuel. <o:p></o:p></div>
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Entering into Trient (144k), I was greeted by some familiar
faces from the Bay area. These were the next bunch of people that helped me find
strength to continue. I can’t even say how much their encouragement meant to
me. <o:p></o:p></div>
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I had it in my mind I was going to finish, so I tried to
limit my time at the Trient aid station. I still sat down and ate, refilled my pack,
and listen to Elisa urging me on. It was starting to get late in the day and I was
going to need a headlamp soon. We decided if I rushed out asap I could get to
Vallorcine still in the daylight. So without thinking too much, I was on my way, through
a tunnel of my cheering Bay area friends (thanks guys!!)<o:p></o:p></div>
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On the climb out of Trient I had my next surprise. I heard
someone say my name up ahead, and I looked up to see a familiar face. “Is that you?!” And indeed it was: my good friend Wam, who I took classes with at Oregon State and lives in Chamonix. We had been trying to meet up earlier in the month without success. It absolutely made my day to see
him out on the trail. And during a time that I really needed some
encouragement. Wam bounded up the hill like it was nothing and kept cheering me
on over the climb. It was so uplifting. <o:p></o:p></div>
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I descended into Vallorcine, yet again in tears. But this was
it…..the last section. I was going to make it around the f$%^%$ mountain. Again
I saw the familiar faces and actually smiled through my tears. I sat down with
Elisa and she made me some bread and cheese sandwiches, while Topher gave me
the low down on the last 10 miles. <o:p></o:p></div>
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As I left the aid station I was overwhelmed with a sense of humility.
Here I was at rock bottom, transparent for all to see. I passed my Bay area
friends and I caught of glimpse of Magda Boulet. Her eyes said it all. She
understood my suffering. <o:p></o:p></div>
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I started off down the trail where Kim Gaylord joined me for
a few minutes. “<i style="mso-bidi-font-style: normal;">So I just saw Zach……and
he’s racing in his underwear</i>” WHAT? I turned to Kim in disbelief and started
laughing. Of course Zach is racing in his underwear. Apparently his shorts were
chafing so he decided to ditch them and race in his tighty blackies. Ha. <o:p></o:p></div>
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I also saw another friend, Sarah Willis, from way back to my
Nordic ski days in Minnesota. She made me smile a few times and was just there
to give me strength for a few minutes. All of these people are the reason WHY I
found the courage to finish.<o:p></o:p></div>
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The last 10 miles of UTMB were actually quite pleasant.
Well, maybe that’s a stretch. But they were less arduous than what I’d anticipated.
The moon was out (again) it was a beautiful night. Despite how wrecked I was
feeling, I enjoyed covering that stretch of trail more than any other portion.
It also helped that I could smell the barn. Actually, I could <i style="mso-bidi-font-style: normal;">see</i> the barn. In the distance there were
some small glinting lights….really far down.<o:p></o:p></div>
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<br /></div>
<div class="MsoNormal">
The last descent was long. Early on I tripped and fell on a
sharp rock. Not a good start. I decided to just take my time and make it in one
piece. Not a competitive bone left in my body. Or so I thought. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikoLgumxD1wR7DxIIup-URn9Nbd8wQYLDj0Kph9TEd92DExVD4N-U6cs2u5gdUWS2U3iYxyAGmIieEGFsjtyVaV2FRzZ_wnkIpH-yTh6IFtZMxxyJBzDUqIbY3FZsHOoTvysTMyXnVyDI/s1600/IMG_6492.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikoLgumxD1wR7DxIIup-URn9Nbd8wQYLDj0Kph9TEd92DExVD4N-U6cs2u5gdUWS2U3iYxyAGmIieEGFsjtyVaV2FRzZ_wnkIpH-yTh6IFtZMxxyJBzDUqIbY3FZsHOoTvysTMyXnVyDI/s320/IMG_6492.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sprinting for the finish line</td></tr>
</tbody></table>
<div class="MsoNormal">
As the lights got bigger and bigger and I could start to
hear Chamonix, I heard footsteps behind me. I didn’t think much of it because
men were passing me left and right the whole night. Suddenly, the footsteps
appeared next to me and it was a female. “Oh hell no. I’m not getting passed in
the last 2k.” Something in me flipped and it was on. I cranked down my pace and
was ready to battle. We hit the pavement stride for stride. Where were these
legs all day? We made our way through town and I found myself out ahead. I kept
moving though because I really didn’t want to be passed in the final 100
meters. I flew through the finish, in a 5:43 mile, according to Strava. Lol.</div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWBDSdN-Nj2K_BWt9Ocrz7tlwoQaE2mly0RF8eXXwpOEwD_73B9eGdWJkyPf5XFOzRXOO80pmw5lgCaXPBMNXkDh7f4lQDWlsy17HoGTMNpst1ETgl2wSmjhJZsHW-hiFZM3babH2x7Ko/s1600/FullSizeRender.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWBDSdN-Nj2K_BWt9Ocrz7tlwoQaE2mly0RF8eXXwpOEwD_73B9eGdWJkyPf5XFOzRXOO80pmw5lgCaXPBMNXkDh7f4lQDWlsy17HoGTMNpst1ETgl2wSmjhJZsHW-hiFZM3babH2x7Ko/s320/FullSizeRender.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">So satisfying.</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMKnr7U96BmkYGthS4so6v8ptL8BSauQ8JwayFUWSg0iqbjcTj68HTIymMBsxcFCLgkOOZ9X8qOMLw7xF04S3AvaeS2o526YbEy8yW2gxokITB7j9CxpLbtRvG1pSS6M0j4L32-2RYaf8/s1600/IMG_6532.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMKnr7U96BmkYGthS4so6v8ptL8BSauQ8JwayFUWSg0iqbjcTj68HTIymMBsxcFCLgkOOZ9X8qOMLw7xF04S3AvaeS2o526YbEy8yW2gxokITB7j9CxpLbtRvG1pSS6M0j4L32-2RYaf8/s320/IMG_6532.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Reflecting on what we just did......<br />
Photo: <a href="http://www.manuvilaseca.com/site/" target="_blank">Manu Vilaseca</a></td></tr>
</tbody></table>
<div class="MsoNormal">
Crossing the finish line was amazing, despite being hours
after I’d hopped. I was greeted by Zach, who wished me a happy anniversary.
Yes, we raced UTMB on our first anniversary. Fitting. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
I walked out of the finish area, leaning on Elisa for
support, and told her “I think you are my very bestest friend in the world” Who
stays up for 30 hours to chase you around a mountain for 3 days?! I am
constantly amazed by the selflessness of her support. I am one lucky girl!<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBL3GceGKbF-QJRa8Af-Gj4doXKR_m75VSB-vWi35FcOvQEgS68FnESKsiADWdeBZ_N64vmHA0ugXZLU6Y31AcIEJzd66G-d0LSoYrSp-HvkuePOVf__Hk22b7JRN8_oz0P7Ba8GlLfgE/s1600/IMG_6500.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBL3GceGKbF-QJRa8Af-Gj4doXKR_m75VSB-vWi35FcOvQEgS68FnESKsiADWdeBZ_N64vmHA0ugXZLU6Y31AcIEJzd66G-d0LSoYrSp-HvkuePOVf__Hk22b7JRN8_oz0P7Ba8GlLfgE/s320/IMG_6500.JPG" width="320" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="MsoNormal">
Post-race Zach and I spent our anniversary eating and not
touching each other. Too painful! We did have a nice dinner in Paris a few days
later to celebrate though.</div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1qExWlOf9e8AituK9nTAAlDJzwLFPifu_fDIxi0nPNXkKDvanVKMZbBtqECqEW7jQwtfcs69ezNkzXkavJl4jVU4Qo9Q25-tAeCIOtsk8WigSPO1d0nLF7mLUvnLya7ShKAs_RNZZrKc/s1600/FullSizeRender-2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1qExWlOf9e8AituK9nTAAlDJzwLFPifu_fDIxi0nPNXkKDvanVKMZbBtqECqEW7jQwtfcs69ezNkzXkavJl4jVU4Qo9Q25-tAeCIOtsk8WigSPO1d0nLF7mLUvnLya7ShKAs_RNZZrKc/s320/FullSizeRender-2.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Happy Anniversary!</td></tr>
</tbody></table>
<div style="text-align: center;">
**************************************************************</div>
<div>
<br /></div>
<div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
In case you skipped the long-winded version, here are the cliff notes:</div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoListParagraphCxSpFirst" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
</div>
<ul>
<li><span style="font-family: Symbol; text-indent: -0.25in;"><span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span></span><span style="text-indent: -0.25in;">I ran around Mont Blanc</span></li>
</ul>
<ul>
<li><span style="font-family: Symbol; text-indent: -0.25in;"><span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span></span><span style="text-indent: -0.25in;">I suffered greatly and yet again "learned something" about myself</span></li>
</ul>
<ul>
<li><span style="font-family: Symbol; text-indent: -0.25in;"><span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span></span><span style="text-indent: -0.25in;">Many people helped me find the courage to continue along the way</span></li>
</ul>
<ul>
<li><span style="font-family: Symbol; text-indent: -0.25in;"><span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span></span><span style="text-indent: -0.25in;">I kicked it in the last mile (5:43) in a sprint out for 8th place</span></li>
</ul>
<ul>
<li><span style="font-family: Symbol; text-indent: -0.25in;"><span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span></span><span style="text-indent: -0.25in;">Zach and I celebrated our
first anniversary at the finish line of UTMB</span></li>
</ul>
<ul>
<li><span style="font-family: Symbol; text-indent: -0.25in;"><span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span></span><span style="text-indent: -0.25in;">I am lucky to have so many great friends in my life!</span></li>
</ul>
<!--[if !supportLists]--><o:p></o:p><br />
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<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<o:p></o:p></div>
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<br /></div>
<div class="MsoNormal">
<o:p><b>THANK YOU!!!</b></o:p></div>
<div class="MsoNormal">
<o:p><br /></o:p></div>
<div class="MsoNormal">
First of all, thanks to Elisa Cheng: you are the best crew and friend
a girl could ask for! You really are the reason why I finished. Thanks for
being there for me and chasing me around the mountain for 30 hours!<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Next, thanks to Zach for running some early miles with me.
What fun! And for greeting me at the finish line to celebrate our anniversary......in your underwear, no less :) <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Thanks to my sponsors: The North Face, Clif Bar, Flora,
Nathan Sports, Julbo, Drymax, Black Diamond, and Garmin.<span style="mso-spacerun: yes;"> </span>You make it possible for me to have these
experiences! Special thanks to Julbo for the opportunity to race and to Nathan
Sports for playing a big role race day. Stevie you are the best!<span style="mso-spacerun: yes;"> </span><o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
And last but not least, thanks to my friends out there on
course! Your words of encouragement meant more to me than you’ll ever know. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
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Uf-dah. What a day. Here’s to a race with a shorter blog
write up in the near future! <o:p></o:p></div>
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StephanieMariehttp://www.blogger.com/profile/04717786522986418081noreply@blogger.com8tag:blogger.com,1999:blog-9185033926100403763.post-60031833144772671512015-08-14T13:13:00.000-07:002015-08-14T13:13:02.733-07:00Female Athletes: Let's Focus on the PositiveI recently completed and interview composed of many questions related to running, training, nutrition, etc., etc. When I got to the last question however, I paused.<br />
<br />
<i>"What are your views on the female athlete triad?"</i><br />
<br />
I thought for a few moment about how I wanted to answer this question. Sure, I know a lot about the female athlete triad. With my background in exercise physiology and nutrition, my dissertation study on appetite and female runners, and the fact that I'm a female athlete myself, yeah I know quite a bit about the female athlete triad.<br />
<br />
The textbook description of the female athlete triad is a syndrome that can occur when women, often endurance athletes, have low energy intake or disordered eating, leading to the loss of the menstrual cycle (amenorrhea), resulting in low bone mineral density and possibly osteoporosis. It's a snowball effect, as one symptom impacts the next, with impacts the next, etc. It's all too common in endurance sports, and it has very serious negative health consequences. And we know this.<br />
<br />
So why, then, do we put so much focus on it?<br />
<br />
The female athlete triad is not breaking news. Not at all. It was given a name many, many years ago and dozens of research studies (dating back to the 80's), articles, books, documentaries, movies, podcasts, magazine articles, probably cassette tapes, CD's (what else am I missing from the 90s?), etc., have been produced on the female athlete triad. The triad's prevalence among athletes in sports such as running, swimming, cycling, gymnastics, and figure skating (to name a few) is well known. There are so many stories of female athletes who have "suffered" this path.<br />
<br />
<div style="text-align: center;">
+++++++++ Role Models++++++++++</div>
<br />
As a kid I was obsessed with gymnastics and I idolized <a href="https://www.youtube.com/watch?v=4m2YT-PIkEc" target="_blank">Nadia Comeneci</a>. There was a movie, Nadia, documenting her gymnastics career that I watched more than once. Despite winning a gold medal at the Olympics, what I remember most from the movie was the extreme training regime and eating disorder. I'm sure that wasn't the goal of the movie, but it was glamorized in sorts. Looking back, I don't think that was a great way to portray a strong female athlete. I looked up to this gymnast, and it told me was that eating disorders were part of being an Olympic champion.<br />
<br />
Another memory I have is reading the book "<a href="http://www.upress.umn.edu/book-division/books/pretty-good-for-a-girl" target="_blank">Pretty Good for a Girl</a>" when I was younger. I LOVED this book because it was about an female runner who could hold her own in a sport dominated by men. It was inspiring and I very much resonated with the story. BUT, it did place a lot of focus on the dark side of endurance sports:<br />
<br />
<span style="background-color: white; color: #333333; font-family: Arial, sans-serif; font-size: 14px; line-height: 22.399999618530273px;"><i>"You are a girl. You are a girl and you want to show the world what you're made of, blood and steel and backbone, guts. So you start running. Running so all those eyes who see just a girl will know what you can do. Your legs take the hills, eat up the road, the sky, the birds, parts of your heart, strong through your chest and then your throat, stride by hungry stride. And you do it really well, too, you run and run and run. Better better best. Breathe and deeper breathe. Until the exhaustion creeps into your bones, steals the fire from your face." </i></span><br />
<br />
The book was about addiction, self-esteem, and the female athlete triad. But not in a good way. Kind of like the way the police officer in <i><b>DARE</b></i> told us that taking Ecstasy felt like a full body orgasm. But we should never take it because it's bad.<br />
<br />
Right.<br />
<br />
That really makes kids not want to take drugs. The same is true about celebrating eating disorders in female athletes. Is that really how we want to tell the story?<br />
<br />
It seems that every book, movie, or article about a successful female athlete also focuses on the disordered eating. What message does that send? Yes, I think it's important to be open about struggles, but does every single story about a female athlete have to involve a struggle with food?<br />
<br />
And if it does, let's actually be real about what it's like.....<br />
<br />
Eating disorders are not attractive. They will not make sure you faster, more successful, or help with self esteem. They are not sexy. And worst of all, there are some very serious health consequences. Like death. Sound good? I didn't think so.<br />
<br />
<div style="text-align: center;">
+++++++++++Moving Forward+++++++++++</div>
<br />
So, instead of always telling the same story, let's talk about some strong, successful, badass women who <i>are </i>kicking ass right now. Let's glamorize the <b>hard work</b>, <b>dedication</b>, and <b>lifestyle</b> they have chosen to lead. Isn't that a better way to inspire young athletes?<br />
<br />
And, maybe, just maybe, if we don't always focus on the female athlete triad (at least in the media) someday there will be more books, articles, movies about strong, healthy women to look up to.<br />
<br />
<br />
<br />StephanieMariehttp://www.blogger.com/profile/04717786522986418081noreply@blogger.com2tag:blogger.com,1999:blog-9185033926100403763.post-29227335543875031842015-07-15T14:19:00.000-07:002015-07-15T14:19:51.844-07:00Strawberries, RKUC, Eagle Cap, and the People I Love <br />
I really needed to hit the reset button.....<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3X9eJ_bKvcSxROmaPZS2j3ES8ckRPxsmAykkN2_2lLXvHxq0W_FaSM3ZTdhC58g0caA-xSfrje8yTPmYsUjO9gleg-t9SqBGW-QP3HgCGZQVWDzXergsmcI6bWF0ugbNt7f3ILmb4yvQ/s1600/11401347_10101107468386677_1697950260085287915_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3X9eJ_bKvcSxROmaPZS2j3ES8ckRPxsmAykkN2_2lLXvHxq0W_FaSM3ZTdhC58g0caA-xSfrje8yTPmYsUjO9gleg-t9SqBGW-QP3HgCGZQVWDzXergsmcI6bWF0ugbNt7f3ILmb4yvQ/s320/11401347_10101107468386677_1697950260085287915_n.jpg" width="320" /></a></div>
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After returning home from Western States I took a couple days to lick my wounds. I was in a little bit of a funk, still trying to process everything. My grey mood, combined with my overflowing inbox and pile of work waiting for me, pushed me even further into the dark hole. It was time to change my attitude. </div>
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<b><u><span style="font-size: large;">Strawberry Mountains</span></u></b></div>
<br />
A few days later Zach and I got out the maps began scheming. Neither of us had spent time in the Strawberry Mountains, so we decided to give it a try.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdTX6VZ9yBpIeeFmFjs2uRxULGIAC9mgg08RVu0fYn_b6AsdalkbCjNSLRxhMnQ4KeLcvT4YtLxZYnIguzak8iPXEtwLFhA2IASyD3NrbTkY6EUYnf7xk5Fd7GXYJmi88BrxSdyR6CZZY/s1600/IMG_5784.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdTX6VZ9yBpIeeFmFjs2uRxULGIAC9mgg08RVu0fYn_b6AsdalkbCjNSLRxhMnQ4KeLcvT4YtLxZYnIguzak8iPXEtwLFhA2IASyD3NrbTkY6EUYnf7xk5Fd7GXYJmi88BrxSdyR6CZZY/s320/IMG_5784.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;">Heading East. Dog is my co-pilot.</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMuT3B8pQtlBT-h3aN3BfnZk6m-nrIC4gj9kWyr_iSBobcD-VcaPH0qalGvI-x4Y_PMiSwuBufzbo8-FHwFQ9MAA7kzrOwXTyYfbyhvwicN4X8gXmJnVo55b2vRnix8t1AGRmcXoJIopk/s1600/IMG_5799.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMuT3B8pQtlBT-h3aN3BfnZk6m-nrIC4gj9kWyr_iSBobcD-VcaPH0qalGvI-x4Y_PMiSwuBufzbo8-FHwFQ9MAA7kzrOwXTyYfbyhvwicN4X8gXmJnVo55b2vRnix8t1AGRmcXoJIopk/s320/IMG_5799.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;">Best buds</td></tr>
</tbody></table>
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What we didn't know was that a fire raged through the wilderness a few years ago, leaving the trails pretty much nonexistent after a couple miles in. That made for a long hike, especially on not fully recovered legs! </div>
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Along the way we noticed that the hillside was covered with blueberries! I have some pretty strong gatherer instincts, so we spent a good hour picking blueberries. </div>
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<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp7j53mVm2w3c3Vfxty9DOtvw51Nw-pPAR4L-RyAa7aXG9CoP-VH2uHhIwD8HFebkxmXJej0HUhGCb69CbBrGpgZL0UxyrvwGAEiSAYIxRrMe_QlXosW4s_aPsN0Q1nwEMfN3NCcUhle4/s1600/IMG_5837.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp7j53mVm2w3c3Vfxty9DOtvw51Nw-pPAR4L-RyAa7aXG9CoP-VH2uHhIwD8HFebkxmXJej0HUhGCb69CbBrGpgZL0UxyrvwGAEiSAYIxRrMe_QlXosW4s_aPsN0Q1nwEMfN3NCcUhle4/s320/IMG_5837.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;">Blueberry Mountains?</td></tr>
</tbody></table>
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After hiking about 7 miles, we came across <b>Bum Kamp</b>. Perfect. What a great find! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeSJPNk3MnlCL1dZehtC6h6-aBFBxwndArJRhxqOYuDb7-nWT1LjCNWy-lFvf0_NG1AAb50mP1e7lf02go1CZkaFGi-mrdfGt8AlOptko06C1saOUXUeVsFY9NtWkc8e31D1Zh7_DEbkQ/s1600/IMG_5838.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeSJPNk3MnlCL1dZehtC6h6-aBFBxwndArJRhxqOYuDb7-nWT1LjCNWy-lFvf0_NG1AAb50mP1e7lf02go1CZkaFGi-mrdfGt8AlOptko06C1saOUXUeVsFY9NtWkc8e31D1Zh7_DEbkQ/s320/IMG_5838.jpg" width="240" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSwRA9xbB0e2rN-8leFyLdk8S-f4On2EMCR3xiO3Yy7DQGjEr1QeULF0HOoNUjDu_IWVxIrAHmw2UupmrAxjl7hwIpnYpuOGHLygY87Sd2dTWhI5pNYy10WX8kvE-RfwS4srn_owpvSaE/s1600/IMG_5808.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSwRA9xbB0e2rN-8leFyLdk8S-f4On2EMCR3xiO3Yy7DQGjEr1QeULF0HOoNUjDu_IWVxIrAHmw2UupmrAxjl7hwIpnYpuOGHLygY87Sd2dTWhI5pNYy10WX8kvE-RfwS4srn_owpvSaE/s320/IMG_5808.jpg" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmavCpIjkQ-Pc7LwX9YNJTpUMx9E3BZbTl6ZT8u5aQmmEJOvYW4n6H8ZpkD22ZVesw7yVg8RQf7Kkl0_eWzT9ITdhKKzjTOGcECCgdF19bL9J-uzgSYPYuFEV5n91LdKILyvHkjgQ1quM/s1600/11027778_10155778285705503_6871176494091052167_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmavCpIjkQ-Pc7LwX9YNJTpUMx9E3BZbTl6ZT8u5aQmmEJOvYW4n6H8ZpkD22ZVesw7yVg8RQf7Kkl0_eWzT9ITdhKKzjTOGcECCgdF19bL9J-uzgSYPYuFEV5n91LdKILyvHkjgQ1quM/s320/11027778_10155778285705503_6871176494091052167_n.jpg" width="320" /></a></div>
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The following day we did a little hiking, but the <s>trails</s> were so tough it took us almost 3 hours to walk 5 miles. Phew! The scenery sure made up for it though. The hillsides were covered in wildflowers.<br />
<br />
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<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgnPb7efN5WbxormC8tGLxPjHqs2owbe0JHFdbleowXC6UIONSu0UvlR6Ph8dvESXfopg8wiiFrtH9cjHVNdo3UfSn4vofXDTUoIqvWHvRm3byXFn70PicLHmNcmdodjSkyeCK155QcmA/s1600/IMG_5813.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgnPb7efN5WbxormC8tGLxPjHqs2owbe0JHFdbleowXC6UIONSu0UvlR6Ph8dvESXfopg8wiiFrtH9cjHVNdo3UfSn4vofXDTUoIqvWHvRm3byXFn70PicLHmNcmdodjSkyeCK155QcmA/s320/IMG_5813.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;">Happy Birthday "Merica!</td></tr>
</tbody></table>
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<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDA6O6CywmpG6wSTzYjwH9lSXdVsyMgmdSUCAl9v2l19W6kiF5stSZDPA_H6FGmR_d3W-unRcrxXLXKTefxKHMjD0l0a5dPDKe7ki1tToBj4TChnj-LSy4AU9hLTpI21QAuglfAuWd5g4/s1600/11667307_10155778285825503_9188508199101703318_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDA6O6CywmpG6wSTzYjwH9lSXdVsyMgmdSUCAl9v2l19W6kiF5stSZDPA_H6FGmR_d3W-unRcrxXLXKTefxKHMjD0l0a5dPDKe7ki1tToBj4TChnj-LSy4AU9hLTpI21QAuglfAuWd5g4/s320/11667307_10155778285825503_9188508199101703318_n.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;">Enjoying the wildflowers</td></tr>
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<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgymdCr-Y_K19w3Gzy11pQtezbJk_PYPIrf3eMTcfdhkLWOJDl15MkoUBJCf65qdLXsdNWbq2cK1EaMmj4_3G1MSucBURnMswAnA4cxMoz4Vz-SCSJPNsj-10bDeNchRv7dlhNYef_w7Gk/s1600/11208638_10155778285750503_369256002840054800_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgymdCr-Y_K19w3Gzy11pQtezbJk_PYPIrf3eMTcfdhkLWOJDl15MkoUBJCf65qdLXsdNWbq2cK1EaMmj4_3G1MSucBURnMswAnA4cxMoz4Vz-SCSJPNsj-10bDeNchRv7dlhNYef_w7Gk/s320/11208638_10155778285750503_369256002840054800_n.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;">View from the top. Of course we had to summit something.</td></tr>
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<span style="text-align: center;">Our goal was to hike to some lakes about 8-10 miles away from our camp to fish. Due to the slow going, it wasn't going to happen. Plus, a thick layer of smoke was starting to move in from a </span><a href="http://inciweb.nwcg.gov/incident/4338/" style="text-align: center;" target="_blank">massive fire</a><span style="text-align: center;"> </span><span style="text-align: center;">nearby. So, we decided to cut our losses and head back home. Since it was only a three hours drive we could still make the fireworks!</span><br />
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<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFvqXUenfTwhXWZBLW83BJYJ8W06i9jLixHHvDibcHWsKBDkEoK_7vBN_q9Iizd9tNTR-TEbvbe_xXuyXZ1o5BqZAA3pxgzJNs5_8nAbnLQtACECNswPFPDE21pO1fwgt6EqlNsGu0elU/s1600/IMG_5843.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFvqXUenfTwhXWZBLW83BJYJ8W06i9jLixHHvDibcHWsKBDkEoK_7vBN_q9Iizd9tNTR-TEbvbe_xXuyXZ1o5BqZAA3pxgzJNs5_8nAbnLQtACECNswPFPDE21pO1fwgt6EqlNsGu0elU/s320/IMG_5843.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;">4th of July. Just the three of us hanging out in our backyard.</td></tr>
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And since we came back a day early, why not fit in a Broken Top summit? It was such a beautiful day!<br />
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<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCob06DA9h3LTi25njlltFDUkVxW1Fo07WBvXs-xC84sTleRiLfLtudO6-uQXrzHD5T-pMJlzx8hJ9DuyzU-MMFgyA2ZxsZ-k2Wh8O646Pjh8Sf6R-tAbAuHfPMx47lhC7IveZlyDVaSk/s1600/IMG_5897.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCob06DA9h3LTi25njlltFDUkVxW1Fo07WBvXs-xC84sTleRiLfLtudO6-uQXrzHD5T-pMJlzx8hJ9DuyzU-MMFgyA2ZxsZ-k2Wh8O646Pjh8Sf6R-tAbAuHfPMx47lhC7IveZlyDVaSk/s320/IMG_5897.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;">View from the Top</td></tr>
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<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX20iFytPFJqey11_Uy_KEd2hmV9oRvfJUZS0OnsVFRH5WGR1KVriZhjQDlSAj5Cbqqr3d8W-IRyFNqFtX9bXOPB3bpTcGvKsozaqEen3rUe4uIozIVJPiVJ6FqMXZvmuAe4D-UBkxLi4/s1600/IMG_5862.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX20iFytPFJqey11_Uy_KEd2hmV9oRvfJUZS0OnsVFRH5WGR1KVriZhjQDlSAj5Cbqqr3d8W-IRyFNqFtX9bXOPB3bpTcGvKsozaqEen3rUe4uIozIVJPiVJ6FqMXZvmuAe4D-UBkxLi4/s320/IMG_5862.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;"><a href="http://img1.wikia.nocookie.net/__cb20120621003755/lotr/images/e/ec/Mordor's_DuoSpire.png" target="_blank">Mordor</a>...one ring to rule them all</td></tr>
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<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeqrj-S2kweXuL7ONgopAlCJVYLcKQ54Ek6tr6T_I-IQdQDBkN7orxmo5QZU-gaGw7IEHVofyTHYKJt7zsHRynJhWjanQ3wqmi73ylvSmVZiiinQKSnUXvC5Kw7keM-xq00Je7KScv774/s1600/IMG_5893.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeqrj-S2kweXuL7ONgopAlCJVYLcKQ54Ek6tr6T_I-IQdQDBkN7orxmo5QZU-gaGw7IEHVofyTHYKJt7zsHRynJhWjanQ3wqmi73ylvSmVZiiinQKSnUXvC5Kw7keM-xq00Je7KScv774/s320/IMG_5893.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;">Running down the scree. Whee!</td></tr>
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<b><u><span style="font-size: large;">RKUC</span></u></b></div>
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<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9i8XkLIOI_07JlH0jjyINzsJoe-I_pVDjvgbdj1i9V1eDIkW8Zm6UejwvORtHNza5lNz6Pe-YaBcXtCOXTL426Rx4mT5OngymXQczKhwi0KGBqbXPropttwFcV5lFikwZuPlppbEOeqc/s1600/11745809_10153569892374739_7874303117651772520_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9i8XkLIOI_07JlH0jjyINzsJoe-I_pVDjvgbdj1i9V1eDIkW8Zm6UejwvORtHNza5lNz6Pe-YaBcXtCOXTL426Rx4mT5OngymXQczKhwi0KGBqbXPropttwFcV5lFikwZuPlppbEOeqc/s320/11745809_10153569892374739_7874303117651772520_n.jpg" width="320" /></a></td></tr>
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Almost 24 hours later I boarded a plane for Flagstaff. I was headed to the <a href="http://www.robkrarultracamp.com/" target="_blank">Rob Krar Ultra Camp</a> for the week to help out and give a nutrition talk. I spent some time in Flagstaff a few months earlier, but was anxious to get back and see even more. Flagstaff is such a beautiful place, and this time I could fully enjoy it instead of focusing on training. <div>
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<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJCZ45rl2Mf-bUSz_h3BfVTMWorQr6CBxgeR_YA_B0A8LFMpRYq9-A6aWFPtJz7B3Uxu2ATl8RerLrWzEEadmbLzrCzaKvZfsZi3YB3WF-no4XZCirJZgCyKc7sgemMr_8yf3bh8B7sZc/s1600/11704896_10154054096517907_8869677441902954065_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJCZ45rl2Mf-bUSz_h3BfVTMWorQr6CBxgeR_YA_B0A8LFMpRYq9-A6aWFPtJz7B3Uxu2ATl8RerLrWzEEadmbLzrCzaKvZfsZi3YB3WF-no4XZCirJZgCyKc7sgemMr_8yf3bh8B7sZc/s320/11704896_10154054096517907_8869677441902954065_n.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;">Humphrey's Peak<br />Photo: Jon Ornate</td></tr>
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RKUC really was a once in a lifetime experience. Rob had every detail planned and spared no expense to make sure the campers had an absolute wonderful experience. Each day was filled with a glorious trail run (often a point-to-point) on some of Flagstaff's best trails, followed by a picnic lunch (think Trans-Rockies type organization), with an even better spread of food (thanks Christina & Kyle)! <table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqk6Rz-ABM4P8V3pba1evrHr2TR8agR4xyH-h7evPWjLkIO3YAfOC6A3I9gS5Be1elRmB97X4bsZpayFXttMsLjQApJSZg6PiUuEOmP_e8zCktsL_awH_7QT7gSJhM9bcy-c21G4NtdgU/s1600/11694968_10102221899711976_8647926133317794659_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqk6Rz-ABM4P8V3pba1evrHr2TR8agR4xyH-h7evPWjLkIO3YAfOC6A3I9gS5Be1elRmB97X4bsZpayFXttMsLjQApJSZg6PiUuEOmP_e8zCktsL_awH_7QT7gSJhM9bcy-c21G4NtdgU/s320/11694968_10102221899711976_8647926133317794659_n.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;">Running the Arizona Trail<br />Photo: Taylor Maltz</td></tr>
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Following the run, campers had the option of a massage followed by some evening activities, including a short night run with headlamps, a brewery tour, a visit to the observatory, guest speakers (myself, AJW, and Ian Torrence), and much much more. It was an incredible week and I feel fortunate to have been a part of the camp!</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBF7mQzO_xsHTO8JCtqJu6caQHG5MAvMYAFu9bapzYkBmktHI30fFsSWZ8pkH9arhPkUsYkjRJNeKQ9eBUoUEaqHoCMQUED-8tU3EZ7vcPpruxOJ0b12bl7fL5KsQFboJTs_XABrA3UJM/s1600/11701217_1086726891355708_7585468759106035251_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="211" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBF7mQzO_xsHTO8JCtqJu6caQHG5MAvMYAFu9bapzYkBmktHI30fFsSWZ8pkH9arhPkUsYkjRJNeKQ9eBUoUEaqHoCMQUED-8tU3EZ7vcPpruxOJ0b12bl7fL5KsQFboJTs_XABrA3UJM/s320/11701217_1086726891355708_7585468759106035251_n.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px; text-align: center;">Hanging out after the run.<br />Photo: Stephane Bailliez</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCQ9bfGEJO1iEo5N57u1k_MtJyIh-Vlk8bfmm3c9EvZDd_VTnvhm7P0_vRTsXZEUNeskg3qcQw4P3uSwmdY9Hqff6m3VAIZI7_r3IFEZZujaTAuiJ7W7y9FuuXWn-ywmt2x2d89rf3w1A/s1600/11693855_1085989374762793_1177871336203337299_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="211" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCQ9bfGEJO1iEo5N57u1k_MtJyIh-Vlk8bfmm3c9EvZDd_VTnvhm7P0_vRTsXZEUNeskg3qcQw4P3uSwmdY9Hqff6m3VAIZI7_r3IFEZZujaTAuiJ7W7y9FuuXWn-ywmt2x2d89rf3w1A/s320/11693855_1085989374762793_1177871336203337299_n.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px; text-align: center;">Aspen Corner<br />Photo: Stephane Bailliez</td></tr>
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<b><u><span style="font-size: large;">Eagle Cap Wilderness</span></u></b></div>
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I left Flagstaff Friday morning and arrived in Bend around 8:00pm. Zach picked me up from the airport and we headed straight to the Wallowa's for Zach's birthday adventure.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXpAXD_KUoAGGd7vAz9kos4y0JledxBycHZZ0O-B5bVgp1u3SzA8w6zLaYSgp9EU8maMoWlD7wwxZ0n1HkNcljb2lnvBPq_LzHPSTV_B0o303LlDzbjaz0q1BZ0WoBfNzne0kAjWebr7U/s1600/11755779_10101107468601247_8567285325697204084_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="308" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXpAXD_KUoAGGd7vAz9kos4y0JledxBycHZZ0O-B5bVgp1u3SzA8w6zLaYSgp9EU8maMoWlD7wwxZ0n1HkNcljb2lnvBPq_LzHPSTV_B0o303LlDzbjaz0q1BZ0WoBfNzne0kAjWebr7U/s320/11755779_10101107468601247_8567285325697204084_n.jpg" width="320" /></a></div>
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The past three years we've done a backpacking trip in the Eagle Cap Wilderness for Zach's birthday weekend. And each time I am reminded of what a beautiful place Eagle Cap is. It's totally worth the 7 hour drive....<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6r-GH0EzOUHdPiKa8GCBmd1a4O3vkJ5qghigtSA3kUxNdAObcZ2_LtlVxMFQZ3jcK5nDs_bDkbOCQWYBND4xpAa2Nh47_Vf_iOzwcg_k6OUsnPHfmWrESiV621MZidd_o5843yBUPisI/s1600/11755214_10153601605762223_4471090855547796448_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6r-GH0EzOUHdPiKa8GCBmd1a4O3vkJ5qghigtSA3kUxNdAObcZ2_LtlVxMFQZ3jcK5nDs_bDkbOCQWYBND4xpAa2Nh47_Vf_iOzwcg_k6OUsnPHfmWrESiV621MZidd_o5843yBUPisI/s320/11755214_10153601605762223_4471090855547796448_n.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px; text-align: center;">Camping out with friends the first night</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5eVkipkamUHepHPyUwEDUalk_C8yki_eoxQztf-QxSNZ5c9oXil7RHHJNwwxMtSV1UXCl1j6IhBVkJrpKN4wnW64lv_9BQQuh_nJvtPNi6ALrW3L70Zt8a-7TWTL8_nKlPfLgQrZy_gY/s1600/11709659_10101107468306837_9072247346101810618_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5eVkipkamUHepHPyUwEDUalk_C8yki_eoxQztf-QxSNZ5c9oXil7RHHJNwwxMtSV1UXCl1j6IhBVkJrpKN4wnW64lv_9BQQuh_nJvtPNi6ALrW3L70Zt8a-7TWTL8_nKlPfLgQrZy_gY/s320/11709659_10101107468306837_9072247346101810618_n.jpg" width="320" /></a></div>
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The best part about the Eagle Cap wilderness, besides the stunning scenery, is how quiet it is. We saw about 6 people the entire weekend. Hundreds of elk, some deer, fish, and maybe a bear, but barely any people. I love it.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg__rWX5zMk8lq2vOnw1QngnVdZCgbn5b4s82G14Kxm2N36JpyPVO9fQpEPMObsiyrorfrgElaLaOrbAOyfgI4OM74jn5-AHM1tNYrTxL_vTm3If8ifOhlXu5zbOM1B1nc3FYs2y-AQ6ZY/s1600/11009960_10155810473060503_930441779856732881_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg__rWX5zMk8lq2vOnw1QngnVdZCgbn5b4s82G14Kxm2N36JpyPVO9fQpEPMObsiyrorfrgElaLaOrbAOyfgI4OM74jn5-AHM1tNYrTxL_vTm3If8ifOhlXu5zbOM1B1nc3FYs2y-AQ6ZY/s320/11009960_10155810473060503_930441779856732881_n.jpg" width="320" /></a></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLqjmMayzFYnmWCqzetcoJMFQ7bBfAbtr-lTIpIIP_apBu03TVMBXPuGWMdDHgK_XyE1iyQRDvQEFO9Nc1g0vrGInUK7skWzYrO7R619TDCEYbYgID8Z2RC9dQf18yhwycbsl6yoDXaeY/s1600/11143344_10101107207324847_2128314820126346599_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLqjmMayzFYnmWCqzetcoJMFQ7bBfAbtr-lTIpIIP_apBu03TVMBXPuGWMdDHgK_XyE1iyQRDvQEFO9Nc1g0vrGInUK7skWzYrO7R619TDCEYbYgID8Z2RC9dQf18yhwycbsl6yoDXaeY/s320/11143344_10101107207324847_2128314820126346599_n.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px; text-align: center;">Caught on a Tenkara rod. Riley sure wanted to help!</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHIqdzSaL5vHEZ0RClsi1hntJ8jJX9ovNpZmQK32SakFB5MBST7KuMdRKiEOCHMQYFwVt5TRgZBdAFJejec5AgKtAvLfIwKm7-FqeTnWwjRcYKMIgf_eO7p2W9nKsqZK5A1YYxFCwRoUM/s1600/10407228_10155810473800503_3522326379862905187_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHIqdzSaL5vHEZ0RClsi1hntJ8jJX9ovNpZmQK32SakFB5MBST7KuMdRKiEOCHMQYFwVt5TRgZBdAFJejec5AgKtAvLfIwKm7-FqeTnWwjRcYKMIgf_eO7p2W9nKsqZK5A1YYxFCwRoUM/s320/10407228_10155810473800503_3522326379862905187_n.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px; text-align: center;">Family photo at the summit</td></tr>
</tbody></table>
We ended up hiking 49 miles over three days (NOT 50....right Zach?) He likes to give me a hard time for being so exact with everything :) What can I say, I'm type AAA. Part of the goal was to scout for Elk, for the upcoming fall. I think it's safe to say we found a good area.<br />
<br />
<div style="text-align: center;">
<b><u><span style="font-size: large;">The People I Love</span></u></b></div>
<br />
Coming back home I've realized what a great group of family, friends, and sponsors I have. It's really incredible to think about how many awesome people I have in my life. I don't think I take the time to thank everyone nearly enough. So here goes.....<br />
<br />
<b>My family</b><br />
<b><br /></b>
Zach. What would I do without you? I have no idea. Over the past 4 weeks we have been through some very fun, happy times (adventures!) and also some low, dark places...like the last 10 hours of WS. But, good or bad, Zach was there the whole time. Thanks babe!<br />
<br />
My mom and dad came out to watch Western States this year. It was the first race they have seen me run. It was incredible to have them there to see me work through and ultimately finish. My dad even ran the last mile with me. I am so thankful they could be there!<br />
<br />
Zach's parents and brother also came out to watch. They were out at every crew aid station cheering me on. Phil even rode his bike, ironically 100 miles, to watch me race.<br />
<br />
My fantastic cousins, Ryan and Jillian, made the trek out from Minneapolis to be a part of Western States this year. Jillian and I have gotten really close over the past couple years and it meant so much to me to have them there! They also made really awesome signs for me :)<br />
<br />
Torsten. Not family, but might as well be. Thanks for all your help this year and for being such a great friend and role model over the past few years. Zach and I are so lucky to have you and Beth as friends!!<br />
<br />
<b>My friends</b><br />
<br />
You guys are my rock. Thanks for keeping some balance in my life and including me in some fun, non-running adventures. I feel like a lucky girl to have so many awesome people in my life:<br />
<br />
Elisa, Chris, Natalie, Ryan, Matt, Nate, Rob, Christina, Erin, Mandy, Scott, Chassen, Robbie, Meg, Rick, Rebecca, Renee, Kami, Meghan, Monkey Boy, the Bouclairs, and so many more.....<br />
<br />
<b>My Sponsors</b><br />
<br />
I am able to pursue my dreams because you believe in me! I am so thankful for all the support you've given to help me get here.<br />
<br />
<a href="https://www.thenorthface.com/" target="_blank">The North Face</a> My Family. I love my teammates to pieces! Thanks to the North Face for supporting such a great, close knit group of athletes. I couldn't imagine a better team dynamic. Thanks for all the great support and product. I am very fortunate to be a part of the team!<br />
<br />
<a href="http://www.clifbar.com/" target="_blank">Clif Bar</a> I am fueled by Clif Bar products every single day. Thanks for taking athlete input and including me in the development of Clif Organic Energy Food. This product, along with the rest of the Clif Bar family, has fueled me through miles and miles.<br />
<br />
<a href="http://www.florahealth.com/" target="_blank">Flora </a> Keeping me healthy during training and racing. I never leave home without my 7 Sources and Green Blend!<br />
<br />
<a href="http://www.nathansports.com/" target="_blank">Nathan</a> Hydration and a whole lot more. Support both on and off the trails. Thanks for helping me dial in a hydration pack that's perfect for me!<br />
<br />
<a href="http://www.julbousa.com/" target="_blank">Julbo</a> Shades for running, relaxing, and looking cool. I love our group of athletes!<br />
<br />
<a href="http://www.drymaxsocks.com/" target="_blank">Drymax</a> Happy feet! No blisters for me!<br />
<br />
Roch Horton at <a href="http://blackdiamondequipment.com/" target="_blank">Black Diamond</a> Lights lights lights! And, good advice from a ultra running legend!<br />
<br />
Burke Selbst at <a href="http://focusptbend.com/" target="_blank">Focus Physical Therapy</a> My therapist, both physical and mental. Not only do you help keep my body healthy, but you listen to me vent. You have helped me overcome so much!<br />
<br />
<a href="http://iantorrence.blogspot.com/" target="_blank">Ian Torrence</a> My coach and mentor. Thanks for helping me run to my potential and not letting me take myself too seriously :)<br />
<br />
<a href="http://www.rechargesport.com/" target="_blank">Recharge Sport</a> Where I work and hang out. I'm thankful to have access to a wonderful recovery lab and shoot the shit with the best athletes around.<br />
<br />
<a href="http://www.footzonebend.com/" target="_blank">Footzone</a> Always providing me support and opportunities to interact with our wonderful community.<br />
<br />
<a href="http://www.trappephoto.com/" target="_blank">Matt Trappe</a> For grinding out <i>two</i> killer photo shoots within 24 hours of Western States, and not wearing me out! You Rock!</div>
</div>
</div>
<div>
<br /></div>
StephanieMariehttp://www.blogger.com/profile/04717786522986418081noreply@blogger.com13tag:blogger.com,1999:blog-9185033926100403763.post-28390650877160380732015-07-01T14:58:00.002-07:002015-07-02T08:19:04.754-07:00Western States 100<i>To run 100 miles is to push yourself to that place where you waver between delusion and sanity. Stripped down to nothing, bearing your soul. </i><br />
<i><br /></i>
<i>Exposed. Raw. Real. </i><br />
<i><br /></i>
<i>....And yet the will to continue, to persevere, endures. Q</i><i>uitting is not an option. And at the pinnacle of human suffering, where m</i><i>ind, body, and spirit are broken, you find ease. </i><br />
<i><br /></i>
<i>And it's beautiful....</i><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl5N3ODI5rosyTYmjopap3vvT4XUCQYs7Lc7mJwOEZU51ooHN1gecNQNKwS0rFvyWvxtq4GA6SBFMhioU0jmJj-OXr2WJzpwnn6zBGNxPpUgXf0HvHozxC4_Bzo-kL3F4UkycWzy4gbq8/s1600/Faces-of-Western-States-2015-6.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl5N3ODI5rosyTYmjopap3vvT4XUCQYs7Lc7mJwOEZU51ooHN1gecNQNKwS0rFvyWvxtq4GA6SBFMhioU0jmJj-OXr2WJzpwnn6zBGNxPpUgXf0HvHozxC4_Bzo-kL3F4UkycWzy4gbq8/s320/Faces-of-Western-States-2015-6.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Western States 2015, mile 60<br />
Photo: <a href="http://smd-designs.com/" target="_blank">Sean Dulany</a></td></tr>
</tbody></table>
To say my race was ideal is far from the truth, but, it was still everything I had hoped for. To me, running 100 miles is more about the journey. The suffering, perseverance, and feeling of accomplishment as you overcome all adversity to cross the finish line. It was <b>#that</b> exact feeling that I was seeking at Western States.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDy5h8lsJlJI5qgkmQK2Niqc3uOKbAIfHCpKznZGridLISJS86c6jlkBR7zcH9c8975pr57ucAQHNCRvaLItNRzIZoY55SgoS3OHW5qc3zVf2h6NbHvAqNco-WtlJXp3r-qXYNC-ZyLVo/s1600/IMG_5770.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDy5h8lsJlJI5qgkmQK2Niqc3uOKbAIfHCpKznZGridLISJS86c6jlkBR7zcH9c8975pr57ucAQHNCRvaLItNRzIZoY55SgoS3OHW5qc3zVf2h6NbHvAqNco-WtlJXp3r-qXYNC-ZyLVo/s320/IMG_5770.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Devil's Thumb. The body language says it all.<br />
Photo: Gary Wang</td></tr>
</tbody></table>
<br />
And my race this year didn't disappoint.<br />
<br />
After a few days to reflect, I am more and more satisfied with my performance this year. In fact, I'm more proud of my finish this year compared to last year. From the outside it must seem like I didn't meet my goals, as many people have consoled my effort, rather than congratulated it. But, I am not disappointed, or discouraged. If anything I am more in awe than ever before.<br />
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE0S46J-0RWZqOK4EzZ0hyphenhyphenL8oqpZz2iLevi8AbsqeBrbeOgDUKzpyD2dxdOtoHEMvleeeNc0AKYBRv0f_LhjEzyocFTKGQEhLG6eAUPXk65I8wUmb7OhDXdcC4PXcQQOkbsxNmYjOUUHA/s1600/IMG_5750.PNG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="160" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE0S46J-0RWZqOK4EzZ0hyphenhyphenL8oqpZz2iLevi8AbsqeBrbeOgDUKzpyD2dxdOtoHEMvleeeNc0AKYBRv0f_LhjEzyocFTKGQEhLG6eAUPXk65I8wUmb7OhDXdcC4PXcQQOkbsxNmYjOUUHA/s320/IMG_5750.PNG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo: <a href="http://www.trappephoto.com/" target="_blank">Matt Trappe</a></td></tr>
</tbody></table>
My race wasn't all dark and dismal. Early on I was able to fully enjoy the beauty of the course. I started right where I wanted to be, taking it easy up to the Escarpment. I had some great girl talk with Kaci and Aliza, and was really looking forward to the view from the top.<br />
<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAux-sqHmm2Rci-aHZX99e8yAKkG9RhJQNzKUYX4j6gmZQtVX5kNuBNPQEDROm6RI3OPJLJ5nCN1P9cTgVp-_wGmyHJmylYgmnP-DZwixvAnbjjqmU2p5D8AC-H8ZvQpA4rPXixxWn4SE/s1600/11046278_10152964941191186_8905910257821379655_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAux-sqHmm2Rci-aHZX99e8yAKkG9RhJQNzKUYX4j6gmZQtVX5kNuBNPQEDROm6RI3OPJLJ5nCN1P9cTgVp-_wGmyHJmylYgmnP-DZwixvAnbjjqmU2p5D8AC-H8ZvQpA4rPXixxWn4SE/s320/11046278_10152964941191186_8905910257821379655_n.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Taking in the sunrise over the Escarpment<br />
Photo: Kelly Cronin</td></tr>
</tbody></table>
At the summit I took a moment to wait for Kaci and Aliza so we could all take in the sunrise together. It was amazing.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN_UhrNhOpUIylG7LwQp4wPx2cubAyDJDiB1dfjG6OvRnzM66eELetkJXtUoteDlFkulz6nGdnKZOCXXYKjanjYVOJ2_144eKDxFhN0-FZeKYRxeWyvg1qPo8u2O5wFODF4IXStQX3drI/s1600/IMG_5762.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN_UhrNhOpUIylG7LwQp4wPx2cubAyDJDiB1dfjG6OvRnzM66eELetkJXtUoteDlFkulz6nGdnKZOCXXYKjanjYVOJ2_144eKDxFhN0-FZeKYRxeWyvg1qPo8u2O5wFODF4IXStQX3drI/s320/IMG_5762.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sharing this moment</td></tr>
</tbody></table>
For the first 30 miles I rolled through the high country with a smile on my face. I felt wonderful and the wildflowers were stunning.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmLbTVFKS0qGyMSvJBEKTbTLWMLAWZbhXP43fIFjKpBZfRWnsDZLrkOJyBzAu4LMhUIobWouCcG7ZHU2HLCto5dAINr_Uxx0t_DGO2t1BNPR3zCuAzAg9TXBOyGdHojl2Lo1nDI3787sU/s1600/IMG_5751.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmLbTVFKS0qGyMSvJBEKTbTLWMLAWZbhXP43fIFjKpBZfRWnsDZLrkOJyBzAu4LMhUIobWouCcG7ZHU2HLCto5dAINr_Uxx0t_DGO2t1BNPR3zCuAzAg9TXBOyGdHojl2Lo1nDI3787sU/s320/IMG_5751.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo: Myke Hermsmeyer</td></tr>
</tbody></table>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEa2N0cXNXy2MZNijXn88YnmEkscp5Hweewez24zSDKF_kxZiRbQAf7VFjUsA7-2SGt6xTn5Ev8B0hCuUqFkg1rH9D2wVe1K0Ivrbfq1M_mlLlH4spVEpkZBeKtbhooXEFKXUpL6sZ5Ro/s1600/10561770_10153440018559264_4631485244347622210_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEa2N0cXNXy2MZNijXn88YnmEkscp5Hweewez24zSDKF_kxZiRbQAf7VFjUsA7-2SGt6xTn5Ev8B0hCuUqFkg1rH9D2wVe1K0Ivrbfq1M_mlLlH4spVEpkZBeKtbhooXEFKXUpL6sZ5Ro/s320/10561770_10153440018559264_4631485244347622210_n.jpg" width="213" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo: Stephen Ingalls</td></tr>
</tbody></table>
Somewhere around 12 or 13 miles I caught up to Magda and we shared some miles together. We didn't talk much, but it was so comforting to just be running, knowing we were out there together.<br />
<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcidRyihhPB1th60GWNzKVGcckaH4upidli5Ug84naaVPuvusFpSaI5_o4HuXoEXcrMna7uyL-KVWRVNnSIFyckp1Zr9iBVmduxFUWVxAkJu77OiegQyNJdn09baXv2C8G1lVYN0fvB2g/s1600/11137205_10205874584657458_7961651213951555741_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcidRyihhPB1th60GWNzKVGcckaH4upidli5Ug84naaVPuvusFpSaI5_o4HuXoEXcrMna7uyL-KVWRVNnSIFyckp1Zr9iBVmduxFUWVxAkJu77OiegQyNJdn09baXv2C8G1lVYN0fvB2g/s320/11137205_10205874584657458_7961651213951555741_n.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo: Gary Wang</td></tr>
</tbody></table>
Coming into Robinson Flat, I was still right on track. I felt good and was moving along at a similar pace as the previous year. I saw my crew, refilled with supplies, and took off down the trail.<br />
<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0qiSWu3kAwG6AOpSd71M3vJc4DIlICEcnVyWvUllW1Gd9VrW51qEFDQIgyECii6NN5CxtiiXRsxelYvdd_AMp88uyfPF3U61q5BZzQyk5v_lMiRdVdvvnBzqf1zHJHv8m2zbgYAOlTbk/s1600/IMG_5748.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0qiSWu3kAwG6AOpSd71M3vJc4DIlICEcnVyWvUllW1Gd9VrW51qEFDQIgyECii6NN5CxtiiXRsxelYvdd_AMp88uyfPF3U61q5BZzQyk5v_lMiRdVdvvnBzqf1zHJHv8m2zbgYAOlTbk/s320/IMG_5748.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Robinson Flat</td></tr>
</tbody></table>
It was hot. And somewhere over the next 10 miles the wheels started coming off. Looking back, some of it was nutrition related. But my body also was just not cooperating. I rolled down into Deadwood canyon, but was feeling the effects of my effort.<br />
<br />
Slowly, I walked up Devil's Thumb. By this point I was feeling nauseous and low energy. Not a good omen at 40-something miles in. At Eldorado creek I hit my low point. I was still nauseous, but now was also low energy and dizzy. I was not in a good place. But, I could still take one more step. So I did.<br />
<br />
I came into Michigan Bluff in the lead, but my I was already a bit defeated. My crew could tell, too. And here I made yet another mistake. Hindsight, I was behind on calories and should have take the time to really replenish and catch up. Instead, I grabbed a small flask filled with sprite and headed on my way.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguiv1O90yuKiw1_094-AI-LfkF1ierXKZUkP3DPGDKIfRWT1khRRYerkvMWuK7FiFIpCZtHmXX-zpWiEmHErxS6pQXrZ0Alpog0l3zEsIOmNTgslQ834UtqA00EjDitplBhlPdvkzlO8Y/s1600/fgouUwg2tqpD51XDRissv5-MHmhjGNl8p7WwL5ds0Mc.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguiv1O90yuKiw1_094-AI-LfkF1ierXKZUkP3DPGDKIfRWT1khRRYerkvMWuK7FiFIpCZtHmXX-zpWiEmHErxS6pQXrZ0Alpog0l3zEsIOmNTgslQ834UtqA00EjDitplBhlPdvkzlO8Y/s320/fgouUwg2tqpD51XDRissv5-MHmhjGNl8p7WwL5ds0Mc.jpeg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo: <a href="http://www.trappephoto.com/" target="_blank">Matt Trappe</a></td></tr>
</tbody></table>
The stretch between Michigan Bluff and Foresthill was probably the slowest section I covered all day. I could hardly run. I was beyond exhausted. Yet I was still determined not to give up. Even as Magda passed me walking up Bath Road, I didn't let it discourage me. The thought of running another 40 miles was overwhelming, but I knew it was going to happen.<br />
<br />
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<tr><td style="text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMmIFktYeKnjfcQAMa3Nb_H4szWDb8fVy7vrRuTO1eKOvA9hPWtRmty2js265EP9OebgXPsf2CKHuQKH4vI9dsyIL3iNuSekzPrFXoTOt8BvTNm_TABNRGnaVYoP0Prt90d3ilmB4Hk6E/s320/V54VV8ZAduiMeFd1hEtXxROL9fY85CXl6HBne8IQNq4.jpeg" style="margin-left: auto; margin-right: auto;" width="320" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo: <a href="http://www.trappephoto.com/" target="_blank">Matt Trappe</a></td></tr>
</tbody></table>
From Foresthill on it was about survival. Zach joined me for the remainder of the race and really pulled me through. Without his constant affirmations and positive attitude, I don't know if I would have made it. Despite my emotional state and defeated spirit, Zach continued to believe in me. <i>That </i>is a true partner. And that was what carried me on.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9m0vaPpJ-D0nSqfL6C-eI8Cmw-Qt9gATLQuOrLF5qWD01sz95ZrQgoSBwSoYAojniu9Fxez3FUsW_E2UOzLeb8C0XeDA-bTuF5-9UI7FB_ZUKdz_z5oDbqr2ygBaOUlYr-2NMcrcHsVM/s1600/11403192_10153440019904264_8622707881040287600_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9m0vaPpJ-D0nSqfL6C-eI8Cmw-Qt9gATLQuOrLF5qWD01sz95ZrQgoSBwSoYAojniu9Fxez3FUsW_E2UOzLeb8C0XeDA-bTuF5-9UI7FB_ZUKdz_z5oDbqr2ygBaOUlYr-2NMcrcHsVM/s320/11403192_10153440019904264_8622707881040287600_n.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo: Stephen Ingalls</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-yHpzQQN4cX0Z7_6PDMzLf7jqJoif448Fu_s7ElgTXKCX-_CvII5i-1p3y2D81Vc_CZ0jfva5rSWBfKMyb7H_bAeaXi_nGnmy_sHvLykIfq31DGdXeRIsRNORl5eJ71vG1Yz7iOCslZk/s1600/EZYfxis1PPuLXMUljnaTtzeR2fNyYPjlMfqC0ZtAopE.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-yHpzQQN4cX0Z7_6PDMzLf7jqJoif448Fu_s7ElgTXKCX-_CvII5i-1p3y2D81Vc_CZ0jfva5rSWBfKMyb7H_bAeaXi_nGnmy_sHvLykIfq31DGdXeRIsRNORl5eJ71vG1Yz7iOCslZk/s320/EZYfxis1PPuLXMUljnaTtzeR2fNyYPjlMfqC0ZtAopE.jpeg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo: <a href="http://www.trappephoto.com/" target="_blank">Matt Trappe</a></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu14N1_RPDbT-_GD1LwRo-eV5m50B48HIvQoha16dTah78sxJQa_ZbT-2nk4q2Wx_c16tT5rWxhj6VTrgIZdLyM03ECmzhZu5YiiC1jEBKJYAbMC3GMaJjfJBigiZQjJq23gxfpGyCKBA/s1600/_UECN8KK9J9Mt9LQLnuduHV9shBLVn8mL_iZuyxSDn4.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu14N1_RPDbT-_GD1LwRo-eV5m50B48HIvQoha16dTah78sxJQa_ZbT-2nk4q2Wx_c16tT5rWxhj6VTrgIZdLyM03ECmzhZu5YiiC1jEBKJYAbMC3GMaJjfJBigiZQjJq23gxfpGyCKBA/s320/_UECN8KK9J9Mt9LQLnuduHV9shBLVn8mL_iZuyxSDn4.jpeg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo: <a href="http://www.trappephoto.com/" target="_blank">Matt Trappe</a></td></tr>
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The rest of the night was somewhat of a blur. I shuffled along as best as possible and tried to stay positive. We didn't move very fast, but we kept moving forward. When we got to Highway 49, I was still holding on to third place. From there we made it a goal for me to finish in that position. It helped, having something to work towards.<br />
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Since the gap behind me wasn't huge, Zach really pushed me on. When we got to the open meadow before No Hands Bridge, he turned to me and said "<i>Ok, now you have to run. And when you get to the downhill you have to run like you stole something.</i>"<br />
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Easy peasy. Except not at all. But, I gave my best effort and did move along pretty well. After we crossed No Hands Bridge, Zach gave me another goal "<i>We are going to have to push hard up to Robbie Point. It's going to hurt and it's going to suck, but you can do it.</i>"<br />
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Ugh. That hill is hard enough when you are not tired, let along 97 miles into a race. But, once again I surprised myself as I dug deep and ran most all of the climb up to Robbie Point. Behind us we could see a couple headlamps moving closer. Fearful that it was the next female, we decided to run the last mile as hard as I could.<br />
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And we did. Zach didn't let me let up until I reached the track, finally confirming that I was indeed going to cross the finish line, and hold on to third.<br />
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Emotions overcame me. The day, my race, and having my husband see me through the darkest parts; really became real. And once again, I floated around the track to the sound of Tropical John's voice. It was just as spectacular as the last time, and felt even more satisfying.<br />
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<tr><td class="tr-caption" style="text-align: center;">Photo: <a href="http://www.trappephoto.com/" target="_blank">Matt Trappe</a></td></tr>
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It's the tough days that really define us. And the last mile, no matter what happened over the previous 99 miles, is magical. It's a feeling that I will forever cherish, no matter if I finish first or last. It's in the suffering that we find greatness, and <b>#that</b> is always worth it.<br />
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<tr><td class="tr-caption" style="text-align: center;">Photo: Erin Strout</td></tr>
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StephanieMariehttp://www.blogger.com/profile/04717786522986418081noreply@blogger.com31tag:blogger.com,1999:blog-9185033926100403763.post-92044539875258223152015-06-25T13:08:00.000-07:002015-06-25T13:36:06.825-07:00Cauliflower "Pizza" Ok, let's get one thing straight. This is not pizza. It's delicious and wonderful, but it is not in the same family as pizza.<br />
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I love homemade pizza, and the only ingredients I want in the crust are:<br />
-Flour<br />
-Extra Virgin Olive Oil<br />
-Sea Salt<br />
-Yeast<br />
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That's it. No crazy additions or substitutions. Keep it simple.<br />
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One of my biggest pet peeves is when a recipe claims to be healthier by labeling itself as "gluten free" or "vegan" or "sugar free". More often than not these recipes are not any healthier and usually include some sort of substitution. Using gluten free flour in place of all purpose flour is really not healthier. Nor is using "flax eggs" in place of real eggs. I think recipes CAN be healthier, but usually that means using high quality ingredients, not putting a label on the recipe. I digress.<br />
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When I was browsing recipes recently, I noticed that non-traditional pizza was a common theme. A cauliflower based crust has been somewhat mainstream over the past year or so, but now dozens of recipes exist. I've always thought cauliflower crust sounded interesting, and now with the emergence of the veggie based crust all over the internet, I decided I needed to try it out.<br />
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However, after briefly reviewing some of the recipes for a cauliflower crust, I didn't like what I found. First off, many of the recipes were healthified and labeled as <i>gluten free. </i>Ok, duh...I don't think anyone ever thought a vegetable contained gluten. [SIDE NOTE- seriously people. Can we get over this already? I recently bought a package of berries that were labeled gluten free. You think??] But I noticed that many of the recipes for cauliflower crusts also contained some sort of flour flour, such as rye, buckwheat, or gluten free flour. This seemed paradoxical to me. If I wanted a flour crust I'd make one. The point of the cauliflower crust is to use vegetables...right?<br />
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The recipes that didn't use flour seemed really heavy and dense. Many used a lot of mozzarella cheese as a binder. And if they were vegan, they didn't use eggs or cheese, but used "flax eggs" and "soy cheese" or something of the equivalent.<br />
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I thought I could do it better.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQElW0IfvRQjZtS2-39zcZAoLMCv45DX9z1g7p4RbTlWOD3YoIpVF_DJ0EtpyC8085F1lj2sRCCpjRfy69pjTsYAHp7HlRcd8MwJ_tCAAbl9I3RM-G8bkX9wRS8mNTwZLywc0jROwoyLI/s1600/IMG_0123.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="222" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQElW0IfvRQjZtS2-39zcZAoLMCv45DX9z1g7p4RbTlWOD3YoIpVF_DJ0EtpyC8085F1lj2sRCCpjRfy69pjTsYAHp7HlRcd8MwJ_tCAAbl9I3RM-G8bkX9wRS8mNTwZLywc0jROwoyLI/s320/IMG_0123.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My version. Purple cauliflower edition.</td></tr>
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I sought out to make a crust that was vegetable based, didn't use an alternative grain for filler, and didn't include any weird substitutions. Just real, simple ingredients that taste good.<br />
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I started with a head of cauliflower. I bought mine from the local produce stand that just came fresh from the farm. So fresh!<br />
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To make the correct consistency, I added the cauliflower to a food processor and blended until it was a rice-like consistency. I did small batches to ensure equal sized pieces. The resulting product was pretty wet, so I spread the cauliflower out onto a baking sheet and put it in the oven to bake at 200 degrees for about 15-20 min. To create a crust that wasn't soggy or mushy I needed the cauliflower to be dried out.<br />
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After about 20 min the moisture content was reduced. I let the cauliflower cool down and went to work on the rest of the crust.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCTfJo29DOxqqBHJ4oDhm1u1cauI68mHzuXj-9wtZp_HbjFkZIYaK7y7VUZy2KD9869xkJOa6Gp6JEVcISRlTAecCtxAfvO3HPTQONvjZNvz82Q1nf92vyvvqhYqqpUycz3jyxbAOEK4E/s1600/FullSizeRender-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCTfJo29DOxqqBHJ4oDhm1u1cauI68mHzuXj-9wtZp_HbjFkZIYaK7y7VUZy2KD9869xkJOa6Gp6JEVcISRlTAecCtxAfvO3HPTQONvjZNvz82Q1nf92vyvvqhYqqpUycz3jyxbAOEK4E/s320/FullSizeRender-1.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Beginnings of the cauliflower crust</td></tr>
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I liked the idea of using eggs in the crust because they contain some protein and good vitamins (in the yolk). Eggs also have binding properties when used in baking, which would help hold the crust together. I liked the idea of cheese, but I was planning to have cheese on top of the pizza. I didn't want to add a whole extra cup or two to the crust. Instead, I decided to use cottage cheese. Working also as a binder, cottage cheese contains some fat and protein to make a more well rounded nutritional profile. The cottage cheese also adds flavor, but is not as heavy as mozzarella cheese. My crust recipe contained the following ingredients:<br />
<ul>
<li>cauliflower</li>
<li>egg</li>
<li>cottage cheese</li>
<li>salt</li>
</ul>
That's it. I'm very happy with that list. All healthy, real food ingredients that are nourishing to the body.<br />
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To make the crust, I combined the eggs, cottage cheese, and salt in a small bowl and whisked together until well combined. I then added the cauliflower to the mixture.<br />
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To bake, I covered a baking sheet with parchment paper, to ensure that it wouldn't stick to the pan. Since this was a new recipe I wanted to be sure before sacrificing the surface of my new baking sheets.<br />
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I spread the mixture out onto the pan and pressed into a thin layer. It felt a little wet to me, so I pre-baked the crust for about 10 min at 300 degrees. After taking it out of the oven it was firm and fragrant. Success!<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfhE9iqZONVYPOZXjLcsz8eCpO70mIe4joyL4edWixrqwFL9lJz2nFKnZY-j4dtrzsNBwPTjQgXEQlYAa_EOGiZ8JR8ywFbXyymd6nouGDqPINyez5Q2s5kAaRVbYiCDD7J4iiJ2BKlpU/s1600/IMG_0124.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfhE9iqZONVYPOZXjLcsz8eCpO70mIe4joyL4edWixrqwFL9lJz2nFKnZY-j4dtrzsNBwPTjQgXEQlYAa_EOGiZ8JR8ywFbXyymd6nouGDqPINyez5Q2s5kAaRVbYiCDD7J4iiJ2BKlpU/s320/IMG_0124.jpg" style="cursor: move;" width="320" /></a><br />
<b>Now for the pizza itself.</b><br />
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I'm slightly obsessed with <a href="http://stephaniemariehowe.blogspot.com/2015/06/homemade-petso.html" target="_blank">pesto</a>, especially on pizza. I didn't use to like it much, until I tried a homemade version at a friends house (that'd be YOU Kelli Lytle). THANKS! It forever changed my outlook on pesto.<br />
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<a href="http://stephaniemariehowe.blogspot.com/2015/06/homemade-petso.html" target="_blank">My homemade pesto recipe</a><br />
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For the pizza toppings, I wanted to be a little different since this was, after all, a unique recipe. I settled on pesto, sun dried tomatoes, chioggia beets, asparagus, shredded dubliner cheese, and arugula.<br />
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The finished product? Amazing!</div>
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<b>Bonus version</b></div>
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I made a version of this pizza in a hotel room while on the road. Yes, in a hotel room. It was quite impressive. I did have a toaster oven that I brought along, so it was possible to bake. I also had a travel blender that I used to process the cauliflower. How's that for creativity? Indeed you can eat healthy on the road!</div>
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Cauliflower "Pizza"</div>
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by <span class="author">Stephanie Howe</span></div>
<div class="single_recipe_text" style="color: black; font-size: 12px; margin: 8px 4px 4px 4px; padding: 0;">
<span style="font-weight: bold;">Prep Time:</span><span class="preptime"> 15-20 min</span></div>
<div class="single_recipe_text" style="color: black; font-size: 12px; margin: 4px; padding: 0;">
<span style="font-weight: bold;">Cook Time:</span><span class="cooktime"> 10-15 min</span></div>
<div class="single_recipe_text" style="color: black; font-size: 12px; margin: 4px; padding: 0;">
<span style="font-weight: bold;">Keywords:</span> bake entree summer </div>
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6073452</div>
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<div id="ingredients">
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Ingredients<span class="single_recipe_text" style="color: black; font-size: 14px;"> (Serves 2, with leftovers)</span></div>
<ul class="single_recipe_text" id="ingr" style="color: black; font-size: 14px;"></ul>
<span class="single_recipe_text" style="color: black; font-size: 14px; font-weight: bold; margin-left: 7px;">Crust</span><br />
<ul class="single_recipe_text" id="ingr" style="color: black; font-size: 14px; padding: 0;">
<li class="ingredient" style="margin-bottom: 3px;">1 head cauliflower</li>
<li class="ingredient" style="margin-bottom: 3px;">1 egg</li>
<li class="ingredient" style="margin-bottom: 3px;">1/2 c cottage cheese</li>
</ul>
<span class="single_recipe_text" style="color: black; font-size: 14px; font-weight: bold; margin-left: 7px;">Pesto</span><br />
<ul class="single_recipe_text" id="ingr" style="color: black; font-size: 14px; padding: 0;">
<li class="ingredient" style="margin-bottom: 3px;">2-3 c basil loosely packed</li>
<li class="ingredient" style="margin-bottom: 3px;">1 c toasted pine nuts</li>
<li class="ingredient" style="margin-bottom: 3px;">1/2 c extra virgin olive oil</li>
<li class="ingredient" style="margin-bottom: 3px;">2-3 cloves garlic</li>
<li class="ingredient" style="margin-bottom: 3px;">1/2 t sea salt</li>
</ul>
<span class="single_recipe_text" style="color: black; font-size: 14px; font-weight: bold; margin-left: 7px;">Toppings</span><br />
<ul class="single_recipe_text" id="ingr" style="color: black; font-size: 14px; padding: 0;">
<li class="ingredient" style="margin-bottom: 3px;">1/2 thinly sliced beet</li>
<li class="ingredient" style="margin-bottom: 3px;">5 sun dried tomatoes, sliced in half</li>
<li class="ingredient" style="margin-bottom: 3px;">4 stalks asparagus, trimmed and cut in thirds</li>
<li class="ingredient" style="margin-bottom: 3px;">1/2 c grated cheese</li>
<li class="ingredient" style="margin-bottom: 3px;">1-2 c arugula</li>
<li class="ingredient" style="margin-bottom: 3px;">sea salt</li>
<li class="ingredient" style="margin-bottom: 3px;">extra virgin olive oil</li>
<li class="ingredient" style="margin-bottom: 3px;">4-5 slices prosciutto (optional)</li>
</ul>
</div>
<div id="instructions">
<div class="single_recipe_header" id="inst_header" style="color: #d0b5e6; font-size: 18px; padding: 0; text-decoration: none;">
Instructions</div>
<div class="instruction">
To make the crust, start by adding cauliflower to a food processor. Process small amounts at a time until you have a "rice like" consistency. Add cauliflower to a baking sheet and bake at 200 for 10-15 minutes to dry out. Check the cauliflower after about 10 minutes and stir. You may need to bake for longer, depending on the moisture content. The cauliflower is done when it feels dry to the touch. Next, add the egg and cottage cheese to a large bowl. Mix to combine and add cauliflower mixture. Mix thoroughly and spread out onto a non-stick baking sheet. I used parchment paper to prevent sticking. Spread out evenly and thin. You can return the crust to the oven for a few minutes, but it's now ready for toppings.</div>
<div class="instruction">
To make the pesto, add all ingredients to a food processor. Turn on and combine until a smooth paste. You may need to stop and scrape down the sides a few times. Add more oil if the consistency is too thick.</div>
<div class="instruction">
To assemble, spread the pesto on the cauliflower crust. Sprinkle with sun dried tomatoes. Top with thinly sliced beets, asparagus, and prosciutto (if using). Sprinkle shredded cheese on top. Bake at 350 for 10-15 minutes, or until crust is firm and cheese is bubbling. Remove from oven and add arugula on top. Return to the oven for 2-3 more minutes or until arugula is wilted. Remove from oven and sprinkle with sea salt and olive oil.</div>
<div class="instruction">
Let cool for a few minutes before slicing. Yum!</div>
</div>
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StephanieMariehttp://www.blogger.com/profile/04717786522986418081noreply@blogger.com1tag:blogger.com,1999:blog-9185033926100403763.post-34607227523444135942015-06-25T11:42:00.001-07:002015-06-25T11:45:58.757-07:00Homemade PetsoI am slightly obsessed with Pesto.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD3ayk_XeEWU6D0UQiyJatvI25YZkfSb7Q34YHmynwy_01mBA9jdtWUbiL_e4xMazWBOjgO0S3q8Uq8YjM9aaNvq_kNvScAaQs3vzLE2aVcPhyv8hK1O50B1mLpgCJCwsja-eRP9nUPeI/s1600/IMG_5585.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD3ayk_XeEWU6D0UQiyJatvI25YZkfSb7Q34YHmynwy_01mBA9jdtWUbiL_e4xMazWBOjgO0S3q8Uq8YjM9aaNvq_kNvScAaQs3vzLE2aVcPhyv8hK1O50B1mLpgCJCwsja-eRP9nUPeI/s320/IMG_5585.jpg" width="240" /></a><br />
However, I didn't really care for it until a few years ago. I would always choose tomato sauce over pesto on my pizza. That is, until a friend introduced me to the deliciousness of homemade pesto. We were having a pizza party one night and each person was supposed to contribute an ingredient for the pizza. I don't know how this happened since we didn't discuss what we were bringing, but we ended up with: homemade pesto, prosciutto, pear, gouda cheese, and caramelized onions. What were the chances? It was the makings for an epic pizza.<br />
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My good friend, Kelli Lytle, is an amazing cook. I turn to her for much inspiration. She is always creating the most delicious and unique foods to share. I look forward sharing a meal with Kelli. She always makes the best things! Especially dessert!<br />
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Anyway, the homemade pesto that Kelli brought to pizza night blew my mind. It really MADE the pizza. So good. Since then I've made my own versions, varying the ingredients a bit. The base ingredients are the same each time though:<br />
<br />
<ul>
<li>basil</li>
<li>extra virgin olive oil</li>
<li>pine nuts</li>
<li>garlic</li>
<li>sea salt</li>
</ul>
Simple. Classic. Delicious.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSYp5v4gOj2vdf8zC2CsUpggAfLqbztiBZKfKz1fQkBHfzEjGxSVpTF-DE7bHKz32vUV7AMWrRBYCIruzVJQiA9Lbqy0KdFpsIRURaxCP1UXMYbBzctxbmJs1MGmx8SUnVItNdzAUoSmk/s1600/IMG_5583.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSYp5v4gOj2vdf8zC2CsUpggAfLqbztiBZKfKz1fQkBHfzEjGxSVpTF-DE7bHKz32vUV7AMWrRBYCIruzVJQiA9Lbqy0KdFpsIRURaxCP1UXMYbBzctxbmJs1MGmx8SUnVItNdzAUoSmk/s320/IMG_5583.jpg" width="320" /></a></div>
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To make the pesto, I first start with raw pinenuts and toast them myself. It's so easy to do and the fragrant smell is amazing. There are two ways to toast pinenuts:<br />
<br />
<ul>
<li>In the Oven: Pre-heat oven to 300 degrees. Add pine nuts to a baking sheet and bake for about 10 min, until fragrant just starting to brown. Stir every 5 minutes to prevent burning.</li>
</ul>
<ul>
<li>On the Stove: Heat a pan over medium heat. Add the pinenuts and toast for about a minute, then toss. Keep heating and tossing every minute until pinenuts are brown. Remove from heat.</li>
</ul>
I prefer to toast them on the stove, but either method works. Once the pinenuts are cooled add then to a food processor along with the basil, olive oil, garlic, and sea salt. Turn on and process until smooth. I usually have to scrape down the sides a few times and add a little more olive oil for a smoother consistency.<br />
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Serve immediately for store in the fridge for up to a week.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiENEcM_E_PQ1REkBzyFBHGyNYP4lSqbv_2urSqlDSLsAAIyn7Gj7w_LagDv2M22fDGQpR9JM5He0PPnzxXFe3y-ax23TgmWlvxOvJQvm-bK4hkWU_WfGONqM-j6rJJLGTMUk9AHmBx6kQ/s1600/IMG_5584.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiENEcM_E_PQ1REkBzyFBHGyNYP4lSqbv_2urSqlDSLsAAIyn7Gj7w_LagDv2M22fDGQpR9JM5He0PPnzxXFe3y-ax23TgmWlvxOvJQvm-bK4hkWU_WfGONqM-j6rJJLGTMUk9AHmBx6kQ/s320/IMG_5584.jpg" width="320" /></a></div>
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<div class="fn single_recipe_header" style="color: #d0b5e6; font-size: 18px; margin: 5px 5px 5px 0px; padding: 0;">
Pesto</div>
<img alt="" class="photo" src="" style="clear: both; float: left; padding: 0 10px 10px 0; width: 40%;" /><br />
<div class="single_recipe_text" id="author" style="color: black; font-size: 15px; margin: 5px 5px 5px 0px; padding: 0;">
by <span class="author">Stephanie Howe</span></div>
<div class="single_recipe_text" style="color: black; font-size: 12px; margin: 8px 4px 4px 4px; padding: 0;">
<span style="font-weight: bold;">Prep Time:</span><span class="preptime"> 5 min</span></div>
<div class="single_recipe_text" style="color: black; font-size: 12px; margin: 4px; padding: 0;">
<span style="font-weight: bold;">Cook Time:</span><span class="cooktime"> 2 min</span></div>
<div class="single_recipe_text" style="color: black; font-size: 12px; margin: 4px; padding: 0;">
<span style="font-weight: bold;">Keywords:</span> blender Sauce vegan </div>
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<div id="recipe_id_div" style="display: none;">
6073457</div>
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<div id="ingredients">
<div class="single_recipe_header" id="ingr_header" style="clear: both; color: #d0b5e6; font-size: 18px; padding: 0; text-decoration: none;">
Ingredients<span class="single_recipe_text" style="color: black; font-size: 14px;"> (1 c)</span></div>
<ul class="single_recipe_text" id="ingr" style="color: black; font-size: 14px;">
<li class="ingredient" style="margin-bottom: 3px;">1 c pine nuts, toasted</li>
<li class="ingredient" style="margin-bottom: 3px;">2-3 c basil loosely packed</li>
<li class="ingredient" style="margin-bottom: 3px;">1/2 c extra virgin olive oil</li>
<li class="ingredient" style="margin-bottom: 3px;">2-3 cloves garlic</li>
<li class="ingredient" style="margin-bottom: 3px;">1/2 t sea salt</li>
</ul>
<span class="single_recipe_text" style="color: black; font-size: 14px; font-weight: bold; margin-left: 7px;"> I often double the ingredients so I have leftovers!</span><br />
<ul class="single_recipe_text" id="ingr" style="color: black; font-size: 14px; padding: 0;"></ul>
</div>
<div id="instructions">
<div class="single_recipe_header" id="inst_header" style="color: #d0b5e6; font-size: 18px; padding: 0; text-decoration: none;">
Instructions</div>
<span class="single_recipe_text" style="color: black; font-size: 14px; font-weight: bold; margin-left: 7px;">Toasted Pinenuts</span><br />
<div class="instruction">
In the Oven: Pre-heat oven to 300 degrees. Add pine nuts to a baking sheet and bake for about 10 min, until fragrant just starting to brown. Stir every 5 minutes to prevent burning.</div>
<div class="instruction">
On the Stove: Heat a pan over medium heat. Add the pinenuts and toast for about a minute, then toss. Keep heating and tossing every minute until pinenuts are brown. Remove from heat.</div>
<span class="single_recipe_text" style="color: black; font-size: 14px; font-weight: bold; margin-left: 7px;">Pesto</span><br />
<div class="instruction">
Add cooled pinenuts, basil, olive oil, garlic, and salt to a food processor. Turn on and process until smooth. You may need to scrape down the sides a few times and add more olive oil for a smoother consistency.</div>
</div>
<div class="single_recipe_text" style="color: black; font-size: 10px; text-align: center; width: 100%;">
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StephanieMariehttp://www.blogger.com/profile/04717786522986418081noreply@blogger.com0tag:blogger.com,1999:blog-9185033926100403763.post-50113027494685594262015-05-14T11:02:00.001-07:002015-05-14T11:02:12.298-07:00Coconut Cardamom Overnight Oats<div class="hrecipe f1">
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Breakfast is my favorite meal of the day. I love to sit down with a huge mug of coffee and leisurely eat my breakfast while catching up on emails. In my ideal world, breakfast takes anywhere from 1-2 hours. I love preparing a good, healthy, satisfying meal each morning. Some of my favorites include homemade waffles with nut butter, crepes with gruyere cheese and ham, smoothies, homemade macca muffins, poached eggs on homemade bread, etc. Although delicious, NONE of these are quick. On a weekend, no problem, but during the week I don't have time to sit an watch my muffins cook in the oven for 15 minutes. </div>
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I need something quick most mornings. </div>
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But, I hate to have a just eat a crappy breakfast because it sets the tone for the day. When my breakfast is rushed or not a healthy, satisfying meal I feel off. </div>
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Enter the weekday solution: Overnight Oats. </div>
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These are so simple to prepare the night before and are easy to take with you on a busy morning. Plus, the options are endless! There are so many ways to customize the overnight oats recipe that it's hard to tire of them. </div>
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The recipe below for Coconut Cardamom Overnight Oats is one that I have been enjoying lately. Part of why I like this recipe is because of it's nutritional benefits:</div>
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<ul>
<li><b>Coconut milk</b>. Coconut milk is a creamy, delicious alternative to dairy or nut milks. It tastes wonderful and is full of good, healthy fats (medium chain fatty acids) that provide energy and are processed different that other saturated fats. </li>
<li><b>Chia Seeds</b>. Chia seeds are packed with protein and rich in Omega-3 fatty acids.</li>
<li><b>Organic Oats</b>. A great source of carbohydrate, which is the most important fuel for endurance activities.</li>
<li><b>Greek yogurt.</b> A good source of protein and calcium, which helps support bone health.</li>
<li><b><a href="http://jemraw.com/cashew/" target="_blank">JEM Raw Organic Nut Butter</a></b>. Full of good nutrients, including healthy fats and protein. Nut butter is not only delicious, but also helps keep you full for longer.</li>
<li><b>Hemp Hearts</b>. These add a little texture and are also a good source of plant based protein and omega-3 fats. <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPhINBolAb6t4UrZ0-EcHL9B7-eeWWtO9QSB_PQQuR-NJ9cA8XjgsW_S3KajdE4MUy1ih00s06aejqzl45pWG4OUcdPHxHO20LBaVD9Jsop_NDrlPOJSP9weFOq_DOgudsXPAxWYdaEhY/s1600/IMG_5201.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPhINBolAb6t4UrZ0-EcHL9B7-eeWWtO9QSB_PQQuR-NJ9cA8XjgsW_S3KajdE4MUy1ih00s06aejqzl45pWG4OUcdPHxHO20LBaVD9Jsop_NDrlPOJSP9weFOq_DOgudsXPAxWYdaEhY/s320/IMG_5201.JPG" width="320" /></a></div>
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<div class="fn single_recipe_header" style="color: #d0b5e6; font-size: 18px; margin-bottom: 5px; margin-right: 5px; margin-top: 5px; padding: 0px;">
Coconut Cardamom Overnight Oats</div>
<img alt="" class="photo" src="" style="clear: both; float: left; padding: 0px 10px 10px 0px; width: 261.1875px;" /><br />
<div class="single_recipe_text" id="author" style="font-size: 15px; margin-bottom: 5px; margin-right: 5px; margin-top: 5px; padding: 0px;">
by <span class="author">Stephanie Howe</span></div>
<div class="single_recipe_text" style="font-size: 12px; margin: 8px 4px 4px; padding: 0px;">
<span style="font-weight: bold;">Prep Time:</span><span class="preptime"> 2-3 minutes</span></div>
<div class="single_recipe_text" style="font-size: 12px; margin: 4px; padding: 0px;">
<span style="font-weight: bold;">Keywords:</span> raw breakfast vegan Pre-workout </div>
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<div id="ingredients">
<div class="single_recipe_header" id="ingr_header" style="clear: both; color: #d0b5e6; font-size: 18px; padding: 0px;">
Ingredients<span class="single_recipe_text" style="color: black; font-size: 14px;"> (1 serving)</span></div>
<ul class="single_recipe_text" id="ingr" style="font-size: 14px;">
<li class="ingredient" style="margin-bottom: 3px;">1- 1 1/2 c. coconut milk ( I use regular, not unsweetened for a creamier taste)</li>
<li class="ingredient" style="margin-bottom: 3px;">2-3 T chia seeds</li>
<li class="ingredient" style="margin-bottom: 3px;">1/2 c rolled oats</li>
<li class="ingredient" style="margin-bottom: 3px;">1 banana, cut into slices</li>
<li class="ingredient" style="margin-bottom: 3px;">1/3- 1/2 c greek yogurt</li>
<li class="ingredient" style="margin-bottom: 3px;">1/2 t ground cardamom</li>
<li class="ingredient" style="margin-bottom: 3px;">1/4 t ground cinnamon</li>
<li class="ingredient" style="margin-bottom: 3px;">1 T hemp hearts</li>
<li class="ingredient" style="margin-bottom: 3px;">1 T pepitas</li>
<li class="ingredient" style="margin-bottom: 3px;">1 T Jem cashew cardamum nut butter <a alt="" href="ttp://jemraw.com/cashew/" style="color: #4dafe3; font-weight: bold;" target="_blank"></a>, drizzled on top</li>
</ul>
</div>
<div id="instructions">
<div class="single_recipe_header" id="inst_header" style="color: #d0b5e6; font-size: 18px; padding: 0px;">
Instructions</div>
<div class="instruction">
In a small bowl combine coconut milk, chia seeds, oats, banana, cardamom, and cinnamon. Stir together until well combined.</div>
<div class="instruction">
Cover the bowl and place in the refrigerator overnight.</div>
<div class="instruction">
In the morning, mix in yogurt, and hemp hearts. Top with pepitas and drizzle with JEM cashew cardamum nut butter <a alt="" href="ttp://jemraw.com/cashew/" style="color: #4dafe3; font-weight: bold;" target="_blank"></a>. Sprinkle with a dash of cinnamon if desired.</div>
</div>
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Mix together the night before</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXaIj7wPxYL3j84EM1gFSAmSOOm0ad0eUH3Bgs81n0AwEZW3NwaVTDP9wwsUgKkC6a5xrIBesQWfKXxc4PZOuri2LBLAMsCY25gqaeBIG0PJ_e61gFL1qh1l-CL5xY4GO0B_Nqj_fGRIg/s1600/IMG_4956.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXaIj7wPxYL3j84EM1gFSAmSOOm0ad0eUH3Bgs81n0AwEZW3NwaVTDP9wwsUgKkC6a5xrIBesQWfKXxc4PZOuri2LBLAMsCY25gqaeBIG0PJ_e61gFL1qh1l-CL5xY4GO0B_Nqj_fGRIg/s320/IMG_4956.jpg" width="225" /></a></div>
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The next morning, add the rest of the ingredients, stir, and top with pepitas, nut butter, and cinnamon. So easy!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCiUKtyO8I65NEYf2epkYdcmOfTf9mutpQb6d8bhWKCcKcdmDRolb4cqGBmnfJPl5zCeNTyIO15hjGpHlEOhXvUcVQuWIbanxr4KfwlsXCt5vbn70vQBVKVzV7gf3csYAWZSwuUoBhvPw/s1600/IMG_4958.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCiUKtyO8I65NEYf2epkYdcmOfTf9mutpQb6d8bhWKCcKcdmDRolb4cqGBmnfJPl5zCeNTyIO15hjGpHlEOhXvUcVQuWIbanxr4KfwlsXCt5vbn70vQBVKVzV7gf3csYAWZSwuUoBhvPw/s320/IMG_4958.jpg" width="240" /></a></div>
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And delicious!</div>
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StephanieMariehttp://www.blogger.com/profile/04717786522986418081noreply@blogger.com2tag:blogger.com,1999:blog-9185033926100403763.post-73742965399420213712015-05-12T12:56:00.001-07:002015-05-12T17:14:49.246-07:003 2 1 Lake Sonoma!<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu52xvsDX-5m2PkboymKrwYkNlIGzR3SewGtLsZvGxj4ySuEcE9f5LGaH8w5heOziftWI8drzoiytahCsxPpc3hRnr0K5GjuIANXRyitEgyu32XXsbtB2YoMWO8Xfg7AgbrUjTD71HlmA/s1600/IMG_4915.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu52xvsDX-5m2PkboymKrwYkNlIGzR3SewGtLsZvGxj4ySuEcE9f5LGaH8w5heOziftWI8drzoiytahCsxPpc3hRnr0K5GjuIANXRyitEgyu32XXsbtB2YoMWO8Xfg7AgbrUjTD71HlmA/s320/IMG_4915.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo: <a href="http://www.billyyangfilms.com/" target="_blank">Billy Yang</a></td></tr>
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Lake Sonoma was my first 50 mile race ever. In 2012, I was a newbie runner, with three 50k races under my belt. I was [timidly] ready to make the jump to the 50 mile distance. I did my best to prepare, including some great tutelage from my good friend <a href="http://runningmegleg.com/" target="_blank">Meghan Arbogast</a>. I was as ready as I'd ever be...except I got the stomach flu a few days beforehand. Not the best feeling going into your longest race ever. Anyway, I still raced and finished third. Far from an ideal race, but I was just happy to cross the finish line in one piece! Back then, only the top 2 places earned Western States spots, which I was a little bummed about. BUT, honestly that was the best thing that could have happened to me. After one 50 mile, I was no where near ready for 100 miles.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8awPZou9XX_kuuq_J7s_WPo2RL-tDuuxE7B3ZBTZsmNi8vVI3UPNUBAgFY092pNrgVpHufk_6pwF2EDnZ_-upgABlg2Jnk5x44-bN4SgxVWKcXT_R0MfLFXVgR4f4VovaCXAYyq3ypNU/s1600/555509_10150728955547114_1219482557_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8awPZou9XX_kuuq_J7s_WPo2RL-tDuuxE7B3ZBTZsmNi8vVI3UPNUBAgFY092pNrgVpHufk_6pwF2EDnZ_-upgABlg2Jnk5x44-bN4SgxVWKcXT_R0MfLFXVgR4f4VovaCXAYyq3ypNU/s320/555509_10150728955547114_1219482557_n.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo: <a href="http://www.irunfar.com/" target="_blank">iRunFar</a><br />
2012 Lake Sonoma Podium. Joelle, Tyler, and I.</td></tr>
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Anyway. Back to Lake Sonoma.<br />
<br />
So the first year I raced I finished third. In 2013, I was planning to race, but was forced to sit it out due to injury. 2013 was a big year for learning. I was injured almost more than I was running. I learned the hard way not to do too much too soon. Looking back now, I'm like <i>what were you thinking</i>?!<br />
<br />
In 2014 I returned to Lake Sonoma, healthy and ready to run. It was a cool day and I felt much better than my previous attempt. <a href="http://emilyandbee.blogspot.com/" target="_blank">Emily Harrison</a> took the win and course record that year in 7:26. I finished a several minutes back, in 7:33 for second place. I cut off nearly 45 minutes from my previous time, which I felt good about. Plus, Emily is a runner I really look up to and was psyched to not get totally annihilated :)<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcKgEeCPzc5fsnxauGg9Geii_OpQenqDSBdGILZUcJriFF-czxJ7apT2qc-0M5DyOkdRpQZ6Hr0A75_-Hu3s2fSmMLWvgBvUc8RGObeMIYIsilbFjmevyFLBelJPCyhZtg0ppSJQIYLNg/s1600/IMG_2909.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcKgEeCPzc5fsnxauGg9Geii_OpQenqDSBdGILZUcJriFF-czxJ7apT2qc-0M5DyOkdRpQZ6Hr0A75_-Hu3s2fSmMLWvgBvUc8RGObeMIYIsilbFjmevyFLBelJPCyhZtg0ppSJQIYLNg/s320/IMG_2909.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Emily and I, Lake Sonoma 2014</td></tr>
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I decided to run Lake Sonoma again this year because I hadn't felt that I nailed the race yet. Sure in 2014 I ran well, but the last 11 miles ate me alive! There was still a lot of room for improvement. Maybe not so much in my time or finish, but in the way I ran the race. I wanted to still be pushing at the end, not merely trying to survive the last couple hours.<br />
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If you would have asked me my goals going into LS this year, I would have said that it was a bonus race for me. I wasn't targeting it nor did I feel that I had really nailed my training leading up to the race. I simply wanted to get another race start under my belt for the spring and to run the last 1/3 of the race better. My goal that I didn't really tell anyone was to run around 7:30. I thought that was attainable if I had a great day. I thought 7:33 that I ran the previous year was pretty darn fast under ideal conditions. I also wanted to finish on the podium. I knew there were quite a few women capable of that feat, and I wanted to be among them. <a href="http://www.irunfar.com/2015/04/stephanie-howe-pre-2015-lake-sonoma-50-mile-interview.html" target="_blank">irunfar Pre-Race <strike>wine tasting</strike> Interview</a><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiulj5GB0-55Y96GDGWk-0dXqEinIeIXQQ5URxWR9UJABKhhjOwEH1T6xfjBs4ei4Z-6sbwAEszQSD7VralHbk3MtNAIth9CABrzCxvejq3NcjxO6cXsTMZBAuq1SUSJTJG8uQ_Q23uTEA/s1600/IMG_4759.PNG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="181" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiulj5GB0-55Y96GDGWk-0dXqEinIeIXQQ5URxWR9UJABKhhjOwEH1T6xfjBs4ei4Z-6sbwAEszQSD7VralHbk3MtNAIth9CABrzCxvejq3NcjxO6cXsTMZBAuq1SUSJTJG8uQ_Q23uTEA/s320/IMG_4759.PNG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo: <a href="http://www.irunfar.com/" target="_blank">iRunFar</a></td></tr>
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Turns out someone lit a fire under my ass.</div>
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I don't know what got into me. Somewhere around 5-6 miles into the race I decided it was my day. It was my f$%^& day to run this race. I wanted to lead wire to wire and if I couldn't, well at least I'd put up a good fight. That doesn't mean that I went balls out from the gun. I still paced myself early on and had some good chit chat with Cassie Scallon early on. Once we crossed the river, around 11 miles in, YiOu Wang, Topher Gaylord, and I grouped up and ran for the next 10 miles or so. It was pretty comfortable and I was enjoying their company.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNsY76UrMgd7JniR1vRUcMEsA3RWfBPT9Dc9Jm3NiVzTIC_fY-dBKOLILqp4abvmTg2KxiTmHLXPMkfmLWk4VtGaTFI5Nq889z4mVqu_QKd9L9TWKSmvPW-rMoJdHOVYfg7MqZ81Cd7vI/s1600/11011007_10153225423484725_4802669579755215536_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNsY76UrMgd7JniR1vRUcMEsA3RWfBPT9Dc9Jm3NiVzTIC_fY-dBKOLILqp4abvmTg2KxiTmHLXPMkfmLWk4VtGaTFI5Nq889z4mVqu_QKd9L9TWKSmvPW-rMoJdHOVYfg7MqZ81Cd7vI/s320/11011007_10153225423484725_4802669579755215536_n.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I look cold. Gary should have shared his blanket!</td></tr>
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There are basically three big climbs on the LS course, and they all occur around the halfway point. I look forward to those long hills because I can finally get into a groove. All those quick spicy hills don't suit me very well. It was on the first of the three long uphills that I kind of went for it. Again, nothing crazy, but I just got into a groove and let my legs do their thing. On the downhill side, instead of holding back, I pushed the pace. Why not give it a try?<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSic5mqP9at8QnaSamVXCpqfyqSlyyr9wcOMP_MFnXZvwsIezbCKjpTscHOF4RtDBUfR1PqVfE48cdQ4ASjIHLI3wwEbHUjaONNqJVdxQReajOvAzk9hyphenhyphenmCVs7DN1urJextC24lWXiFCY/s1600/11134045_10153225429489725_9180470417679215290_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSic5mqP9at8QnaSamVXCpqfyqSlyyr9wcOMP_MFnXZvwsIezbCKjpTscHOF4RtDBUfR1PqVfE48cdQ4ASjIHLI3wwEbHUjaONNqJVdxQReajOvAzk9hyphenhyphenmCVs7DN1urJextC24lWXiFCY/s320/11134045_10153225429489725_9180470417679215290_n.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Early on<br />
Photo: <a href="https://www.facebook.com/chris.s.jones?fref=photo" target="_blank">Chris Jones</a></td></tr>
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I was definitely having fun, pushing the pace on the uphills and letting my legs roll on the downs. After a brief moment of panic at the halfway point: someone stole Brian Tinder's weed!! JK- that is a joke....he made a funny at the aid station, I was excited to start the trek back to the finish. I really was looking forward to the turnaround for two reasons:<br />
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1. I'm halfway (duh!)<br />
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and<br />
<br />
2. To see and cheer for other runners passing by running outbound. It boosts my mood to see other racers, especially some of my good friends!<br />
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Somewhere around 30 miles in, I sort of paid the price for all the "fun" pushing the downhills. My quads were trashed. Oh well. I knew I could run 20 miles on trashed quads, it was just a matter of keeping my energy levels up. I continued to fuel well (3 Clif shot gels per hour) and tried to run as smooth as possible.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8MhNCThQmbHID4xl-B1zhX0awc6h6KejcctFDqk81EZVc966dkZ2FV7R55GKmORV-Rw5F9uQFDyqE6PNIlFqh-C8F4mHqLQEKoVDkg0nOhAooc6nMhf1qXxa0WryOUVL3EBfyebx7BQ8/s1600/10394466_10153180042282114_1239691337786080327_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8MhNCThQmbHID4xl-B1zhX0awc6h6KejcctFDqk81EZVc966dkZ2FV7R55GKmORV-Rw5F9uQFDyqE6PNIlFqh-C8F4mHqLQEKoVDkg0nOhAooc6nMhf1qXxa0WryOUVL3EBfyebx7BQ8/s320/10394466_10153180042282114_1239691337786080327_n.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo: <a href="http://www.irunfar.com/" target="_blank">iRunFar</a></td></tr>
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I can't say that I really enjoyed the last 11 miles, but I was able to keep pushing forward. My legs hurt pretty bad, but I kept a good attitude and tried my best to not let the wheels come off.<br />
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When I race I normally don't look at my watch at all. I like to just go off feel. I do keep tabs on the miles though, and when my watch buzzed at mile 44 I looked down at the time. "Holy crap- if I can just average 10 min miles for the last 6 miles I'll have a course record!" That was actually the first time that thought crossed my mind. And as I neared the finish, the course record became a more tangible prospect.<br />
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The last mile of LS is killer. If anyone tells you different, they are lying. It's mostly uphill and there are some rocky sections. It's seems to take an exponentially long time. In the past years I've fallen in the last mile because I just couldn't pick up my feet enough. No falls this time, but plenty of fatigue.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcRduYLG-7NTjMbnmVDmTTW42_CsAyQ4QDyiQ8F28zqWvSTbPFgjbwpE2zyhfe1XOEyb2FcY2BGt3QYORYWUCsLNjgBL786imbbJiBIPsMHHqLfmfQqWsD3n-UotonusoNeIuJ8oXPGdM/s1600/11136724_10153225450444725_4484716183009021904_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcRduYLG-7NTjMbnmVDmTTW42_CsAyQ4QDyiQ8F28zqWvSTbPFgjbwpE2zyhfe1XOEyb2FcY2BGt3QYORYWUCsLNjgBL786imbbJiBIPsMHHqLfmfQqWsD3n-UotonusoNeIuJ8oXPGdM/s320/11136724_10153225450444725_4484716183009021904_n.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo: <a href="https://www.facebook.com/chris.s.jones?fref=photo" target="_blank">Chris Jones</a></td></tr>
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I made it to the finish line in 7:08!! Which surprised the crap out of me! I didn't think I could run that fast, especially on a course like Lake Sonoma. No one was more surprised than me. In a good way :) I did put myself under pretty good, but it was worth it because I really wanted that double magnum of wine that had eluded me the past few years!<br />
<br />
<a href="http://www.irunfar.com/2015/04/stephanie-howe-2015-lake-sonoma-50-mile-champion-interview.html" target="_blank">irunfar Post-Race Wine Tasting Interview</a><br />
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<a href="http://www.usl.tv/stephanie-howe-lake-sonoma-50-female-winner/" target="_blank">Ultra Sports Live Interview</a><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl0rAkLcSIpoBMjLuUWzU5-n2-tPhMGKQlDRhRQ063fcCFyqwe8pLF8sJWgKqAx3n-pIlAEtYPb7Qzle9pbSzrWGzjx5LSb5fWPATCMDxp9NFldbNg0SL8yx9-Q54yAyxCWV6Lbd4TWRo/s1600/11118367_10153851534214852_7870659366803237643_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl0rAkLcSIpoBMjLuUWzU5-n2-tPhMGKQlDRhRQ063fcCFyqwe8pLF8sJWgKqAx3n-pIlAEtYPb7Qzle9pbSzrWGzjx5LSb5fWPATCMDxp9NFldbNg0SL8yx9-Q54yAyxCWV6Lbd4TWRo/s320/11118367_10153851534214852_7870659366803237643_n.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Thanks Wilson Wine!<br />
Photo: <a href="http://www.billyyangfilms.com/" target="_blank">Billy Yang</a></td></tr>
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I've had lots of time to process my race at Lake Sonoma, and I'm still not entirely sure how I pulled it off. Comparing my race from 2014 to 2015 (I'm not a data geek, but this is interesting), I thought I'd see similar splits for the first 30-40 miles, then a much better pace for the last 10 miles. Not exactly. I actually just ran about 30 seconds per mile faster for the entire race. Interesting....does that mean there is still room for improvement over the last 10 miles? Haha. I don't know, but I'm pretty content with my race. In fact, it may have been one of my best races ever......<br />
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<iframe allowtransparency="true" frameborder="0" height="405" scrolling="no" src="https://www.strava.com/activities/283591602/embed/4bf1f86c0660bf290993745f22e011b99a34ff4c" width="590"></iframe>
(<a href="https://www.strava.com/activities/215475089" target="_blank">2014 Lake Sonoma Strava</a>)<br />
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Of course, I couldn't have raced so well without some great support. I am the luckiest girl alive to have THE BEST crew on the planet! Thanks Elisa Cheng and Brian Carroll for being awesome. And a special thanks to Zach, who not only crewed for me, but also put up with my pre-race shenanigans and drove me to the start at 5:30am.<br />
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And another big thanks to my sponsors: <a href="https://www.thenorthface.com/" target="_blank">The North Face</a>, <a href="http://www.clifbar.com/" target="_blank">Clif Bar</a>, <a href="http://www.florahealth.com/" target="_blank">Flora</a>, <a href="http://www.nathansports.com/" target="_blank">Nathan</a>, and <a href="http://www.julbousa.com/" target="_blank">Julbo</a>. Their support and products make it possible for me to race!<br />
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And finally, (is this the academy awards?!) thanks to my coach <a href="http://iantorrence.blogspot.com/" target="_blank">Ian Torrence</a> for preparing me to kick ass and to Burke Selbst at <a href="http://focusptbend.com/" target="_blank">Focus Physical Therapy</a> for keeping me healthy.<br />
<br />
It takes a village.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjeJs5eVOoZeqMr-KvvcGxWuOCdqO6x2bEuMOJS7OaCyfCQDNnR4gRIQb3uKyuiGEUX8Gh7wDUqE18o2fN2lIpxf62MiWCD-FHvaHi3sY91bqAtQXkpGJVGAQ0d9_mvJYTQSEPErrQjFs/s1600/IMG_4791.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="307" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjeJs5eVOoZeqMr-KvvcGxWuOCdqO6x2bEuMOJS7OaCyfCQDNnR4gRIQb3uKyuiGEUX8Gh7wDUqE18o2fN2lIpxf62MiWCD-FHvaHi3sY91bqAtQXkpGJVGAQ0d9_mvJYTQSEPErrQjFs/s320/IMG_4791.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Post-race wine tasting with the Cheng's</td></tr>
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<br />StephanieMariehttp://www.blogger.com/profile/04717786522986418081noreply@blogger.com8tag:blogger.com,1999:blog-9185033926100403763.post-63741490754656891012015-04-04T16:45:00.004-07:002015-04-04T16:45:43.463-07:00Something Different: The Grand TraverseOne of my goals for 2015 was to get out of my comfort zone. I can definitely say I've accomplished this goal last weekend at the Grand Traverse. There were so many moments of <i>what did I get myself into?</i> followed by moments of satisfaction as I approached my limits..... and then pushed past them!<br />
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One thing that I really thrive on is setting out to do something I'm intimidated by. I mean, I guess deep down I know I can complete the task, but the thought of <i>how</i> is quite overwhelming. This isn't a new feeling for me, but I have to continue to seek new experiences to still get those same feelings.<br />
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So that's how the Grand Traverse came about. It's a 40 mile backcountry ski race, from Crested Butte to Aspen. Additional challenges include a start time at midnight, elevation up to 12,500 ft (with most of the race above 11,00ft), and it's a partner race.<br />
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The partner part was easy :) Zach had raced the Grand Traverse a few years ago and wanted to go back with better preparation and gear. So we decided to team up this year, which made me a little nervous. We have tested ourselves quite a few times racing as a pair: Transrockies twice, local adventure races, pacing each other during 100-milers; and we tend to work well together. However, I was worried about the ability difference between the two of us. Zach is a pretty darn good skier! And me, well, we'll just say I got out on my backcountry skis about 5 or 6 times this year.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz_h_PvkVhUZYXiSb2PtPJ2D2-3Jk7myY8h5E52g7A2_TI1yM2GS-il7SDe7klXjMXU6Y4UUEXePjS0NsjPvPdqJvuzXTm28VetPY3TdD7N8Nt44ZxVILkdRpoZoYyoU-BbbhFauthbxw/s1600/IMG_4636.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz_h_PvkVhUZYXiSb2PtPJ2D2-3Jk7myY8h5E52g7A2_TI1yM2GS-il7SDe7klXjMXU6Y4UUEXePjS0NsjPvPdqJvuzXTm28VetPY3TdD7N8Nt44ZxVILkdRpoZoYyoU-BbbhFauthbxw/s1600/IMG_4636.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Enroute. Sporting <a href="https://www.facebook.com/freerangeequipment" target="_blank">#Free Range</a>!</td></tr>
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So it was a perfect recipe for fulling the <i>new experience</i> goal. Or something like that :)<br />
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We arrived in Crested Butte a few days early to acclimate. Ha. Really it was just an excuse to spend a couple days in a beautiful place together. I had planned to get in a few runs, but I forgot about the fact that CB itself is at 9,000ft. And everything is up from there. It was amazingly hard for me to do even easy runs. And I feel like I adapt to attitude well. Nonetheless, we had some fun visiting our favorite places, which include First Ascent coffee roasters, Secret Stash, and Dogwood Cocktail cabin.<br />
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<tr><td class="tr-caption" style="text-align: center;">Dogwood. In case you are wondering it's exactly the same in CB and Bend.</td></tr>
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Plus, we also had a few good friends that we racing too. So it really was like a vacation....just with a really hard race in the middle.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigI0N-ebvZa4KCuNTcmbTmEqY43EO-qucPfysMDylL-zG1Js1xB65V1rrfMZmG-zfA-T6fKQEhazpoEa-rcdW4LvZ75IsqXB9S8gM0Ck3yrdvlT7lN7GdxyTrHww8hpo_t2te0-AQ_i-o/s1600/IMG_4668.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigI0N-ebvZa4KCuNTcmbTmEqY43EO-qucPfysMDylL-zG1Js1xB65V1rrfMZmG-zfA-T6fKQEhazpoEa-rcdW4LvZ75IsqXB9S8gM0Ck3yrdvlT7lN7GdxyTrHww8hpo_t2te0-AQ_i-o/s1600/IMG_4668.JPG" height="263" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Checking out the snow the day before</td></tr>
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Race day was tough for me. A midnight start is probably the worst possible time for me to start a race. I'm not a stay up late person, and I'm not a good napper either. So I basically just twiddled my thumbs until 10:30pm or so and then was ready to go to sleep. Consequently that was also the time we decided to take the shuttle of to the start. This was going to be a long night for me.....<br />
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The buzz at the start was pretty cool. There were so many friends and fellow runners: Rob Krar, Jason Schlarb, Tina Lewis, Steve Kremer, Matt Hart, Jenn Shelton. It was nice to see familiar faces! There was also a pretty rad party underway at the start. I'll admit I was a bit envious of those not in spandex who could soon go to bed....<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwY04-9XruBPsr7681lug86t9oo7X6E2ZubzOusSEOVyNhds_e9G9VTGg-IjtD_h4x5yoTSQFZPw0IGM3tXu4kBW27oIkbbbH1iECb9lv2au02LoFwe6K3GlCS4XyNvldoythcHAjFlzw/s1600/IMG_4697.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwY04-9XruBPsr7681lug86t9oo7X6E2ZubzOusSEOVyNhds_e9G9VTGg-IjtD_h4x5yoTSQFZPw0IGM3tXu4kBW27oIkbbbH1iECb9lv2au02LoFwe6K3GlCS4XyNvldoythcHAjFlzw/s1600/IMG_4697.JPG" height="320" width="213" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Start of the race<br />Photo credit: <a href="https://www.facebook.com/media/set/?set=a.10152828622917551.1073741833.149722927550&type=1" target="_blank">Elk Mountain Grand Traverse</a></td></tr>
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The beginning of the race was kind. It was a gentle climb up Mt. Crested Butte and served as a good warm up. I was SO happy that the weather was warm this year. I've heard horror stories about sub-0 temps and frostbite. I tend to get cold really easy, so it was a relief to have temps in the upper 20's at the start. And in rare form, I would even admit I was a bit <i>warm</i> as as we made our way uphill. That never happens. I guess I did have on mittens and hand warmers though :)<br />
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The first few hours were a mix of downhills, skins on, and running. As we were told in the pre-race briefing there were lots of <i>spicy</i> sections. <i>What does that even mean</i>? Well, we sure found out! We'd be skiing along and suddenly come to a rocky downhill that required some creativity to maneuver through. There were many times I apologized to my skis for what I skiing over :/ Eeek!<br />
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Once we were a few hours in we started the long climb up to Star Pass. I enjoyed this part, at first, because we were finally able to get in a rhythm. Partway up the climb I started to feel kinda bad. I'm not really sure why, but probably a combo of the time of day, almost 4:00am, and the elevation, around 12,000ft. My stomach was just not happy.<br />
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Zach wins the award for the best partner ever. In an attempt to keep my hands from freezing, we decided that I shouldn't even think about taking off my big boxing mitts. So Zach essentially had to feed me because I couldn't open anything. He would put a Clif blok or two in his hand and I would literally eat it out of his hand. It was probably quite comical to watch!<br />
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Star pass is about the halfway point of the race time-wise. It's also the biggest downhill and sort of sketchy because it's dark and so high. I'm actually glad I couldn't see because we basically dropped in off of a cornice into a steep, icy descent. I didn't have the most fun going down because I was trying to just stay on my feet and not die. This was one of those places where I went way out of my comfort zone!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj90T8KaatsCcNzD4zmRSt286nWshCqMjQmC-COJX65xdPXvMYW8JhabKDirMtjERrcbn6LOpu61TqMtaYs2daNrqBekA0TciYg4Tbxayfm2oXcdoOuX5_6e1LC9BuSgNslIiz8YMhdwbg/s1600/IMG_4693.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj90T8KaatsCcNzD4zmRSt286nWshCqMjQmC-COJX65xdPXvMYW8JhabKDirMtjERrcbn6LOpu61TqMtaYs2daNrqBekA0TciYg4Tbxayfm2oXcdoOuX5_6e1LC9BuSgNslIiz8YMhdwbg/s1600/IMG_4693.JPG" height="233" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Star Pass in the daylight.<br />Photo: <a href="https://www.facebook.com/cecily.runge?pnref=story" target="_blank">Cecily Runge</a>'s dad :)</td></tr>
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After Star Pass, we side hilled for the next 5 hours. Well, it wasn't actually that long, but it felt like it! Side hilling, I decided is my LEAST favorite way to ski ever. It just doesn't feel good. My feet were hurting from my new boots that I decided to wear and I was just tired. But, there wasn't anything we could do besides just keep shuffling forward.<br />
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Sometime around sunrise we hit Taylor Pass, which was both the most beautiful section and also my lowest point of the race. Since my stomach felt so bad I wasn't fueling that well and was starting to bonk. I was really struggling to move forward. The alpenglow on the Marroon Bells did help to lift my spirits and it was one of the most beautiful sunrises I've seen!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNyY9NfSk-TBMk2ZoXaBgoe1kBW3jsDgOfqFHGi1zPxijkeIbB4O4pA3KWaZ4bkn50z1sSEB41koBUxqGTCfE4wVQyY1x5AirMsrrJ9yOhTZcFMs_1sqgrVpgf-ngjSTfLFJSS2CX1W4o/s1600/10906054_10152828628097551_8391114346909125939_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNyY9NfSk-TBMk2ZoXaBgoe1kBW3jsDgOfqFHGi1zPxijkeIbB4O4pA3KWaZ4bkn50z1sSEB41koBUxqGTCfE4wVQyY1x5AirMsrrJ9yOhTZcFMs_1sqgrVpgf-ngjSTfLFJSS2CX1W4o/s1600/10906054_10152828628097551_8391114346909125939_n.jpg" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This fire saved me<br />Photo credit: <a href="https://www.facebook.com/media/set/?set=a.10152828622917551.1073741833.149722927550&type=1" target="_blank">2015 Race Photos</a></td></tr>
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I was really looking forward to Bernard hut, which was a mandatory 10-min rest with soup! I think that soup saved me. Upon departing, I felt like a new person!<br />
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.....Which lasted approximately 15 minutes until we hit <i>death road</i>. This is what I'm calling it. I'm sure it has its own name, but to me it's death road. This was an 8 mile is section of rolling snowmobile track. It was lumpy and narrow and icy and slushy. And it was SO slow. We tried skating at first, but it was just taking way too much energy. So, we took off our skis and walked. It was truly a slog. Walk uphill, put skis on, ski sketchy downhill (for those in Bend- it was similar to coming down from Todd lake on nordie skis on the snowmobile track). And repeat. I could not imagine anyway moving slower, but then we started catching people. So I guess everyone was just moving that slow. Death road.<br />
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It probably wasn't that bad, but it was 7 or 8 hours into the race and we were both tired. Again, Zach was the best partner ever and carried my skis when we had to walk. It was kind of an equalizer, but I know it was hard for him near the end. Thanks babe!<br />
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When we caught site of the top of Aspen mountain I could not have been move excited. I was really not enjoying the last several miles. Knowing that we just had to ski down to Aspen was such a great relief. The run down was one of the longest I've been on in awhile. It just kept going. We were both so ready to be done! After 3,000ft of descent we finally could see the finish line. I don't think I've ever been happier to be done with a race! We crossed together in just over 9 hours.<br />
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The euphoric post-race feeling lasted about 5 minutes and then we crashed. After going a whole night without sleep we were both feeling pretty messed up. I had booked a hotel, but unfortunately we weren't supposed to check in until 4:00pm, and it was 9:00am. Arg! So we milled around like zombies until we were able to get into our room.<br />
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The rest of the day was a blur, but there were some fun post-race events. The weather was beautiful for March and it did actually feel like spring break! We ended up third co-ed team and were both very satisfied with that. We had a couple mechanical issues (I wore new boots for the first time :/) and I slowed us down on some of the descents. Now that I know what to expect I think we can probably go quite a bit faster. But for now I am totally happy to finish on the podium :)<br />
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Coming back home it was a tough transition back to work and back to running. I'm trying to get my butt in shape for Lake Sonoma next weekend! We'll see how that goes.....<br />
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I'm really glad that I tried something new. It gave me a boost of confidence and it was really fun to suffer with Zach for 9 hours! Best partner ever!<br />
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<br />StephanieMariehttp://www.blogger.com/profile/04717786522986418081noreply@blogger.com1