The Friday Five

1.  Saucony Kinvara 5 Kona Edition.  If you’ve read my blog before, you know my love for the Saucony Kinvara 5.  I got an email yesterday, that Saucony was going to sell a limited amount of the Kona to us mere mortals.  I ordered a pair immediately!

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2.  Garden of Eatin’ Sweet Potato Corn Tortilla Chips.  Salty/sweet perfection.  I’m not a ‘chips person’ and I am addicted to these!  Like…it’s a dangerous to keep them in the house.  I crushed them up and put them on my Tortilla Soup early this week.

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3.  This video.

4.  I know Fall is here, because I’ve been buying way too many long sleeves.

Lole Glory Top.  I bought one in charcoal at Fleet Feet.  I love the material and that the cut is long enough to cover my bum in tights.

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I Run This Body Hoodie.  I LOVE this mantra!

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Run Far Girl.  I ordered the gray hoodie.  The Run Far Girl donates the profits to the Children’s Hospital at Dartmouth-Hitchcock.

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Every Mother Counts.  I love a zip up hoodie!

Oiselle is proud to be the official athletic apparel sponsor of Team Every Mother Counts, founded by Christy Turlington Burns. Join us in supporting maternal health, 40% of collection proceeds go directly to EMC.

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5.  The movie poster for Wild was released this week.  I LOVE the book (one of my favorites ever!) and was thrilled when I read that Reese Witherspoon is starring in the movie.  It premiers December 5th!

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#choosejoy

You Are Not A Number.

It is so easy to define myself with a number…my weight, income, paces, etc…When they are good, I’m happy with myself.  When they’re not, I beat myself up.  I noticed yesterday that I was feeling like a loser for not wanting to “race” Chicago.  So, I decided to type out a few of my thoughts…

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Weight. Runners tend to be a little obsessive and type A about everything.  It’s easy to obsess over weight. I don’t own a scale anymore, because it was too easy to focus over one pound here and one pound there.  I realized that the number was determining my mood.  Now, I just use my clothes to keep me in line.  If they’re snug…eat less cupcakes.

Salary. I’m blessed to not have to work but sometimes my ego misses my career. Walking away from my job was one of the scariest things I’ve ever done.  (In my past life I was a creative director for a music publishing company.) Sometimes it’s a blow to my ego when I tell people that I don’t work…as if my worth is tied to an income.

Race Times. I can’t tell you how people have asked me about my goal for Chicago. Answer: enjoy the race, do my best, and have fun. I’ve heard plenty of runner say that they’re afraid to run a race just for fun because others might judge their finish time. What?!! Running is supposed to be fun!

Age.  Today we are celebrating my husband’s 40th Birthday!  He looks and feels like he’s 30.  I used to think 40 was so old, but we’re just getting started!

Social Media. How many followers, friends, stalkers(I kid) do you have?  Do you ever feel down when nobody likes a post, picture, or status update?

Don’t get me wrong, I love data. It pushes me to be better. Maybe just extend some courtesy and grace to those around you. Don’t ask someone’s weight, paces, salary, etc… If they want to share it with you, they will. I hope this doesn’t come across like a soapbox moment…it’s just a reminder that we are not our numbers.

On to the fun stuff…
My Perch is getting into the fall spirit.

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Perch Blend Soy Cafe au Lait

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I had an awesome taper run.

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Please let these legs show up on race day! LOVE this Oiselle tank…fly!

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I actually had to slow my roll, and this turtle was the perfect reminder.

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When I made this Vegetarian Tortilla Soup a couple of weeks ago, I froze some for later. I heated it up for dinner tonight.

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And the hubs surprised me with dessert!

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I’d love to hear your thoughts on how we define ourselves by our numbers!  Have you experienced any of the same feelings?

How’s your training going?  Where are you at…taper, peak weeks?

#choosejoy

10 Track Tips and I’m Official

First…I’m officially an RRCA Coach…woo hoo!!

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Monday night prep for Tuesday Track because my brain doesn’t work in the wee morning hours.

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I made a big plate of veggies for dinner.  The Caramelized Brussels Sprouts recipe is HERE!

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I woke up to this radar.

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So I put everything into plastic bags.

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It’s the week of the Chicago Marathon, so this track workout was more of a sanity workout. I wasn’t trying to gain fitness…it just felt good to get my legs moving and see my friends.

4 miles warm-up and drills

6 x 400 (w/400 recovery jog)

1 mile cool down

The rain held off until the very end of our workout!!!

Like a good runner, I am doing my best to follow my Chicago taper schedule.  So, I went to see Gone Girl this afternoon.  I loved the book and I give the movie two thumbs up!

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I had some extra pumpkin puree leftover after baking these White Chocolate Pumpkin Snickerdoodles.

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I used it to make a pumpkin cream sauce for these oh-so-good raviolis.

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Delish!

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I’ve only been running track for a year and half.  I was so intimidated to give it a try, but it has really improved my running.

So…here’s a list of 10 Track Tips to get you started!

1.  Stretch outside of the track.

2.  Unless stated otherwise, runners should run counter clockwise.

3.  The fastest lanes are to the left and the slower lanes are to the right (just like when you’re driving).  I run on the outside lanes for my warm-up and then do my workout on the inside two lanes.

4.  When a faster runner is approaching a slower runner from behind, yell “track” so that the slower runner has plenty of time to move to the right.  This artwork from Cait Chock was just too perfect for this post.  She is a super talented runner, writer, and artist.  I LOVE her t-shirts!!!

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5.  If you are running with friends, make sure not to block the track.

6.  Gear.  You don’t need special track spikes.  Your regular running shoes will work.  It’s also nice to bring bottled water or sports drink, a towel for hot workouts, and I like to write down my workout and bring it with me.

7.  Leave your headphones at home or at least leave the volume low enough to hear others.

8.  For most tracks, one lap is 400 meters in lane 1.  Running in the outside lane can add up to 50 meters per lap.

9.  If you’re using a school track, be courtious and plan your workout around the school’s activity schedule.

10.  Recover.  When you finish your track workout, make sure to walk or jog (in an outside lane) to gradually slow your heart rate.

 

Do you run track?  Have you always or are you new to it?

What are some of your track tips?

Have you seen Gone Girl yet?

#choosejoy

Caramelized Brussels Sprouts

This brussels sprouts recipe is a super simple addition to any meal.  The caramelized brown sugar adds a hint of sweetness without being overpowering.  The toasted pine nuts give it a salty crunch.  Even non-brussels sprouts lovers will love this recipe!

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Let’s cook!

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Start by cleaning your brussels sprouts and slicing them into ribbons.  Mine never make perfect ribbons…that’s ok.  They taste great!

Heat the olive oil over medium heat and saute the garlic for 30 seconds.

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Add the sliced brussels sprouts to the pan and cook for 4-5 minutes…

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Until tender and green.  Their color is so pretty.

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Add the brown sugar,

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toasted pine nuts, and salt and pepper.

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Toss and serve.  It’s such an easy side!

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Ingredients:

12-14 large brussels sprouts

1 Tablespoon olive oil

1 clove garlic; minced

coarse sea salt and pepper to taste

1 Tablespoon brown sugar; add more if you prefer

1/3 cup toasted pine nuts**

Instructions:

Slice brussels sprouts very thin until you have a mound of feathery sprout ribbons.

Heat the olive oil over medium heat in a large skillet and saute the garlic for 30 seconds.

Add the sprouts and continue to saute for 4-5 minutes, until bright green and tender.

Add the salt, pepper, brown sugar, and toasted pine nuts.

Toss together and serve.

**To toast pine nuts, use a dry (no oil) pan.  Add the pine nuts to the pan and turn heat to medium.  Toss every 30-60 seconds until the pine nuts start to brown.  Remove from heat.

#choosejoy

Peeing On Myself

Saturday:

This was our coolest temp in months and it showed up just in time for my last group training run before Chicago.

Lots of Saucony Vizi!!

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I’m always sad when the training ends. I love the journey so much more than the race.  And, my favorite way to run is pacing a group.  I love that Fleet Feet gives me so many opportunities to pace 🙂

Every time someone uses a search engine that sends them to my site, it shows up on my blog stats page.  Normal searches revolve around running and recipes.  This happened…

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I’m not sure what is says about me or the person searching!  FYI: I never know the identity of the person, so if it was YOU, your secret is safe.

I finally bought mums for my front porch.  Lots of yellow for my planters!

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After the Depot, we went to Chuy’s for my favorite guacamole taco salad.

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We were both worn out and decided to stay in and use our new outdoor fireplace for the first time. I was giddy and bought the jumbo marshmallows for roasting!

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Miss Caroline enjoyed the fire, too.

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I will now imagine a French Cat every time I read LMAO!

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Sunday:

We woke up to this temp…what?!!! Perfect running weather.

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I did a nice easy paced run to Puckett’s where my husband met me for breakfast!!

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Strawberry goodness on my oatmeal and french toast! (Yes, I ate it all)

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We hit the gym together afterwards.

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After roasting marshmallows on veggie skewers, we went to REI to up our roasting game…they telescope and turn at the touch of a finger!

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Dinner on the Burger Up patio:  Salad with a quinoa burger on top and

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Check out Jason’s onion ring tower!

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At the Whole Foods we discovered Rambutan.

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Of course, I bought one.  It tastes like a sweet grape.

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Lastly, we ended the day with a post dinner bike ride through our hood 🙂

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Do you love the training or the race more?

Onion rings or french fries?

Did you race this weekend or long run?  Tell me all about it!!!

#choosejoy

White Chocolate Pumpkin Snickerdoodles

These cookies give you the pumpkin and cinnamon/sugar combo that tastes like Fall! They’re chewy, soft, and stay puffy even after they’ve cooled. You don’t even need a mixer for this recipe. And…there are no eggs, so you can eat as much dough as you want (if you’re into that kind of thing)!!!

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Melt the butter in the microwave and add the brown and granulated sugar.

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Whisk until no lumps remain.

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Add vanilla and pumpkin puree.

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Whisk until smooth and set aside.  It will look really thin.  Don’t worry 🙂

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In a large bowl, combine flour, salt, baking powder, baking soda, 1 and 1/2 teaspoons cinnamon and pumpkin pie spice.

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Pour the wet ingredients into the dry and stir with a spatula.  The dough will be soft.

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Once combined, fold in the white chocolate chips.  I had these fun little mini chips on hand.

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Now the tough part…cover the dough and chill for at least 30 minutes.

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While your dough is in the fridge, preheat your oven, line your baking sheets, and mix together 1/2 cup granulated sugar and 1/2 teaspoon cinnamon.

Cookies should be around 1.5 Tablespoons each.  I like to use a cookie scoop.

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Roll the dough in the cinnamon/ sugar mixture to coat.

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Place on your cookie sheets and flatten with your palm.

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Bake for 8-10 minutes.  I baked mine for 8 minutes.  They look slightly underdone, but this keeps them soft and chewy.  While they’re warm, you can press extra white chocolate chips onto the top if you wish.

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Allow to cool on the baking sheet for at least 10 minutes before transferring to a wire cooling rack.  Just look at this cinnamon, sugar, pumpkin goodness!!!

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Ingredients:

1/2 cup unsalted butter
1/4 cup light or dark brown sugar (I used light.)
1 cup granulated sugar, divided
1 teaspoon vanilla extract
6 Tablespoons pumpkin puree (You’ll have leftover pumpkin.  HERE is a great list of pumpkin recipes, so you don’t have to waste it.)
1 and 1/2 cups all-purpose flour (careful not to overmeasure)
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
2 teaspoons ground cinnamon, divided
1 teaspoon pumpkin pie spice*
1/2 cup white chocolate chips or chunks

Instructions:

Melt the butter in the microwave. In a medium bowl, whisk the melted butter, brown sugar, and 1/2 cup granulated sugar together until no brown sugar lumps remain. Whisk in the vanilla and pumpkin until smooth. Set aside.

In a large bowl, toss together the flour, salt, baking powder, baking soda, 1 and 1/2 teaspoons cinnamon and pumpkin pie spice. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft. Fold in white chocolate chips. They may not stick to the dough because of the melted butter, but do your best to have them evenly dispersed among the dough. Cover the dough and chill for 30 minutes, or up to 3 days. Chilling is mandatory.

Take the dough out of the refrigerator. Preheat the oven to 350F degrees. Line two large baking sheets with parchment paper or silicone baking mats.

Roll the dough into balls, about 1.5 Tablespoons of dough each. Mix together the remaining 1/2 cup of granulated sugar and 1/2 teaspoon of cinnamon. Roll each of the dough balls generously in the cinnamon-sugar mixture and arrange on 2 baking sheets. Slightly flatten the dough balls because the cookies will only slightly spread in the oven. The photo above shows what the cookie dough balls should look like before baking.

Bake the cookies for 8-10 minutes. The cookies will look very soft and underbaked. Keeping them in the oven for longer may dry them out. Remove from the oven and press a few more white chocolate chips onto the tops, if desired. If you find that your cookies didn’t spread much at all, flatten them out when you take them out of the oven.

Allow the cookies to cool for at least 10 minutes on the cookie sheets before transferring to a wire rack. The longer the cookies cool, the chewier they will be. I let them sit out for at least 1 hour before enjoying. I find that their chewiness and pumpkin flavor is more prominent on day 2. Cookies stay soft, moist, and chewy stored at room temperature for up to 1 week.

Freezing directions: Roll the chilled dough into balls and freeze in a large ziplock bag for up to 2 months. Baked cookies may also be frozen up to 2 months.

*Instead of pumpkin pie spice, you may use 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, and 1/2 teaspoon allspice

Enjoy!

I boxed mine up to give as gifts.

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#choosejoy

Recipe from: Sally’s Baking Addiction

The Friday Five

1.  Gone Girl.  I loved the book and I’m so excited to see the movie this weekend!  (In an effort to avoid taper tantrums, I have plans to see a few movies over the next week.)

2.  I found this Coconut Almond Quinoa Crunch a few weeks ago and I’m putting on my lunch time salads and on my oatmeal.  So good and healthy!

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3.  I’m baking these cookies right now.  Recipe coming soon!!!

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4.  I like early morning runs.  I don’t always feel like brewing coffee.  That’s where the Illy Issimo Cappuccino comes in handy.  I keep one in my fridge and can take a few sips on my way out the door.  This is the first cold pre-made coffee I’ve found that doesn’t taste like syrup. (Nashville folks: I buy it at the Fresh Market.)

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5.  If Google Was a Guy from College Humor

#choosejoy

How To Run The Chicago Marathon

I’m doing my best to stay busy during my taper…

Thursday: 

My schedule called for 7 miles, so…

I ran 5 miles with the group and 2 solo afterwards.

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Also, The Breakfast Club changed up our location and ran from The Well (a non-profit coffee shop).  So much fun!!
To manage my extra energy, I headed over to Radnor Lake to hike 5 miles.  The leaves are just starting to change!

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My earliest memory of hiking here was in kindergarten. It’s near and dear to my heart. They don’t allow running on the trails so it’s the perfect place to taper.

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The park has beautiful trails and one road that is closed to traffic.  It’s so peaceful. It’s my zen. It’s my yoga.

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The Red Bicycle, a crepe shop in Nashville, posted this new crepe on their IG account. I immediately texted it to my husband.

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I was supposed to meet my girlfriends for a new Nordstrom opening party. It was a zoo. We aborted the shopping mission and went to dinner at Local Taco.  I had the Portabella tacos…so good!

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They were so excited to have their picture taken!

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Friday:

I was excited to try the new Cafe Mocha Huma Chia Energy Gel.  It’s really good!

And…I’m actually sticking to my taper plan!!  This blog is providing an extra layer of accountability…thank you!!!!

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I love when someone takes the time to write a note.  It means so much.  I received the kindest thank you note with the perfect quote…

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And lastly, How To Run The Chicago Marathon from Runner’s World!

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A Play-by-Play Chicago Marathon Course Strategy: Break it up into smaller, more digestible check points, like so:

[1] Start line to Mile Four: The Loop
It starts in Grant Park, which is an iconic park and the gem of Chicago. The first few miles are run through the loop on State Street (that great street) and LaSalle Drive, which is the financial district and the urban center of the city. You’ll see some great architecture. It’s a great time to focus on dialing in your pace and get settled.

[2] Miles 5 to 10: Lincoln Park and Lakeview
By the time you make your way through the start and the loop, you’ll have gone through two aid stations on the course, so you’ll have a sense of what the set up is and what to expect for the next 18 aid stations.

Use those first few stations to learn the system and dial in your fueling strategy. For example, if you feel more comfortable taking water with your left hand versus your right, you can give yourself time to set yourself up on that side of the street at the next station.
You should be settling in and have an idea of where your pace is. It sets the tone for the rest of the marathon. With a fourth of the race down, you’ll enter Lincoln Park and run past the zoo. You can use all the feedback you’ve gotten so far to make adjustments on your pace and strategy for the race.

As you move north to Addison, you’ll be able to see Wrigley Field, the farthest northern part of the course. One of the little tricks that I’ve told everyone over the years is, if you look back, you can see the Willis Tower (110 stories and the tallest building in the western hemisphere). It’s the axis of the course, and you can see it at the northern, western, and southern parts of the course so you always know where the finish line is. You can get a visual of how far you’ve come and how far you need to go. Some people don’t like that, but I’ve heard many say they really like having it as a visual guide.

There’s a lot of energy, excitement, and dancing as you run through this part of the course, which is hosted by the Front Runners and the Lakeview community. Make sure you continue to conserve your energy and avoid the temptation to jump on the curbs and join in the fun.
One of my favorite parts of the course is during miles nine and 10 as you make your way south on Sedgwick and Clark Street. It’s a straight shot, and it’s calming and very scenic with a lot of beautiful brownstones.

[3] Miles 11 to 17: Old Town, River North, West Loop, Greek Town, and Little Italy
The second half of the course is faster. If you look at our lead athletes, they’ve always run faster on the second half of the course because there aren’t as many turns and there are more straight-aways. As you run through Old Town, Greek Town, and the West Loop, you’ll experience some great landmarks and neighborhoods with incredible crowd support.

At the halfway point, you’ll cross back over the river, which will be lined with people ten-deep. It’s quite emotional, and it is the gateway to the second part of the marathon. You’ll head west for miles 13 to 15, then east, south, and west again, making your way through Little Italy. There’s plenty to see and hear, and it’s a big energy boost at that point in the race.

[4] Mile 18 to 26.2: The Wall and the Finish Line:
You’ll head right through the heart of the Pilson, the city’s second largest Hispanic neighborhood and home to mariachi bands and dancers. As you make your way to the infamous 20-mile mark (The Wall), your mind’s going to try and trick you to try to get you to slow down. This is a great time to keep your mind engaged. Pick a point on the horizon and run to it. Break it down to counteract the negative thoughts that can slip into your head and start counting down the miles, thinking of familiar routes you’ve trained on. I think of a five-mile run I’ve done hundreds of times, and all I have to do is replicate it in the final miles of the race. Feed yourself with those positive nuggets.

Just past the 23-mile marker, you make the turn onto Michigan Avenue. From here it’s a straight shot to Grant Park and the finish line. Look for the Willis Tower–it will get closer and closer at you make your way. The streets will be lined with cheering volunteers from De LaSalle High School, the Park Forest Running Club, and many other groups.

You’ll know you’re getting very close to the finish when the volume of the crowd intensifies. This is also the point at which you’ll make a quick right turn, then a left, and you’ll see the finish line ahead.

Have you tried the Huma Gel’s? What’s your favorite flavor?

Are you racing this weekend?  Or are you tapering as well?

Have the leaves started to change colors near you?

#choosejoy

Vegetarian Lettuce Wraps

October 1st is World Vegetarian Day!  This recipe seemed fitting 🙂 I make it with tofu.  I know tofu gets a bad rap, but when it’s seasoned well it’s really good!  You can also sub chicken or just do veggies if you prefer. IMG_7288-0 Start with your extra firm tofu. IMG_7289 Drain the tofu and place it on some paper towels to dry it.  I bought tofu that was already cubed, but whole tofu works just as well. IMG_7290 Press to dry it as much as possible. IMG_7291 Heat the olive oil in a large non-stick skillet.  Add the tofu and cook until golden. IMG_7292 Add the corn, mushrooms, and carrots. Combine and cook for a couple of minutes. IMG_7293 Add the chili powder, soy sauce, and sesame oil.  A little sesame oil goes a long way.  Start with a splash and add more as you wish. IMG_7294 Cook until most of the liquid is absorbed. IMG_7295 Turn off the heat and add the balsamic vinegar. IMG_7296 Pile the tofu mixture into the romaine lettuce hearts. IMG_7297 And top with avocado. IMG_7298 Ingredients: 2 teaspoons olive oil 1 package (12-14 oz) extra firm tofu 1 1/2 cups frozen corn kernels 1 1/2 cups shredded carrots 8 oz mushrooms; roughly chopped 1/4 teaspoon chili powder 1/4 cup soy sauce drizzle of sesame oil romaine lettuce hearts 1 teaspoon balsamic vinegar avocado (optional) Instructions: 1.  Heat the oil in a large non-stick skillet over medium-high heat.  Dry tofu block and add to skillet, then break it up into very small pieces.  Cook tofu for 5-10 minutes until liquid cooks off and tofu starts to turn golden. 2.  Add corn in with the tofu.  Then add mushrooms and carrots.  Cook for a 2-3 minutes. 3.  Add the chili powder, soy sauce, and sesame oil.  Cook until most of the liquid is absorbed. 4.  Turn off the heat and stir in balsamic vinegar.  Adjust your seasonings to taste. 5.  Pile mixture into romaine hearts and top with sliced avocado. ENJOY! #choosejoy Recipe adapted from The Pioneer Woman