Just another Wednesday

Today (10-6-10) I will be running 7 miles. On my training log shows I should be doing speedwork but will instead add on another mile and just go for a regular run since I have not done much running this week.

Believe it or not when I’m having a stressful day at the office all I can think about is getting home, lacing up and taking off! I noticed that on the first five minutes of the run I let out a big sigh. A sign of relief! I just feel that I’m letting go of any worries or stressful event I had during the day. My runs are worry free. A lot of talking to myself and even singing since I run without music most of the time. Distracted by the scenery and all the lizards I try not to step on keeps my entertained when running.

Today is just one of those days I cannot wait to get home and run!

Here’s a picture of the Biltmore hotel in Coral Gables. I run by this beautiful hotel almost every time!


Turkey Lasagna roll ups

I found a classic recipe to lasagna roll ups and with just a few changes I made a healthier, filling new version. As you can see in my main ingredients I have lean ground turkey, whole grain pasta and fat-free Cheddar cheese. I chose 1% whipped cottage cheese instead of ricotta as cottage cheese has more protein and less carbs. I also found this red sauce of garlic and onion that was low in sodium, no sugar added and essential Omega 3 fatty acids.

1 (16 ounce) package uncooked whole grain lasagna noodles
1 pound cheddar/mozzarella cheese, shredded
1 (12 ounce) container 1% whipped cottage cheese
1 pound lean ground turkey
1 (10 ounce) package frozen chopped spinach – thawed, drained and squeezed dry
1 (28 ounce) jar pasta sauce (To Be Healthy brand)

Directions: Bring a large pot of lightly salted water to a boil. Cook lasagna noodles for 5 to 8 minutes, or until just slightly underdone; drain and rinse. Cook turkey with spices of choice. Mix turkey and red sauce. Lay out a noodle. Spread a layer of the cottage cheese on the noodle, then add a thin layer of turkey. Roll the noodle up, and place seam side down in a 13×9 pan. Repeat for other noodles. Top with remaining sauce and cheddar/mozzarella cheese. Bake in a preheated 350 degree F (175 degree C) oven for 30 min, or until hot and bubbly.

Bon app├ętit!

Jungle Fitness

Last year in mid September I joined Jungle Fitness. This is a bootcamp training like I never experienced before! All of our workouts are outside and on Saturday classes we vary locations from Miami to Broward. We run, weight train, compete in races, drag tires, climb ropes, jump fences, swim, you name it and we’ve done it! Edwin and Jannette (the trainers) are always coming up with new ways to challenge us.

Jungle Fitness also participates in the community by getting students together to compete in races. My very first 5K was in October of last year for the Susan Komen Breast Cancer run. After that race I’ve been hooked ever since! Thanks to Jungle Fitness for introducing me to the wonderful world of running.

Feel free to visit their site.

Quinoa recipe

I came across this recipe while researching different options on how to cook Quinoa. As I begin to increase mileage, I also need to increase my intake on carbohydrates. I do want to do this by chosing good complex carbohydrates. This recipe was a hit! Enjoy…

Quinoa with Latin flavors


1 cup quinoa, (see Note)
2 teaspoons vegetable oil
1 medium onion, chopped
1 4-ounce can chopped green chiles
2 cloves garlic, minced
1 14-ounce can reduced-sodium chicken broth, or vegetable broth
1/4 cup pumpkin seeds toasted (see Note)
3/4 cup coarsely chopped fresh cilantro
1/2 cup chopped scallions
2 tablespoons lime juice
1/4 teaspoon salt

Toast quinoa in a large dry skillet over medium heat, stirring often, until it crackles and becomes aromatic, 3 to 5 minutes. Transfer to a fine sieve and rinse thoroughly.
Heat oil in a large saucepan over medium heat. Add onion and cook, stirring often, until softened, 2 to 3 minutes. Add chiles and garlic; cook, stirring, for 30 seconds. Add the quinoa and broth; bring to a simmer. Reduce heat to maintain a gentle simmer, cover and cook until the quinoa is tender and most of the liquid has been absorbed, 20 to 25 minutes.
Add pumpkin seeds, cilantro, scallions, lime juice and salt to the quinoa; mix gently and fluff with a fork.