Snowball series Run #3

 

Run #3 was at Creve Coeur park, 7K.  I ran the whole way, which is the furthest I have run without stopping.  It was nice and flat and the weather was pretty good, so my pace was quite good

Snowball Series Run #2

Run 2 of the Snowball Series was my first run since I missed Forest Park on January 1. It was a 3 mile run in Tower Grove park and it was snowing.  It was pretty miserable and I was completely soaked at the end of it (especially my feet).  My legs were pretty sore the next day too, I'm lucky I didn't hurt!!!

Slow pace, but I did it!!!

 

Snowball Series 2022

 I know I hadn't been running in a while, but I hadn't realized that I hadn't logged any runs since 2017.  I started running again a few months ago, with the goal that I'd register for the 2022 Snowball Series. Covid has changed everything, and they did a virtual series last year & the website suggested that they would do the same this year.  So, I signed up for the Frostbite series instead and ran two races last month.  The first Snowball run was this morning in Forest Park.  It was 30 degrees and pouring, I drove over to Forest Park, but decided to leave after there was no way I was going to run when it was raining that hard-anyone outside was absolutely soaked.  It's not worth the risk of getting sick at this point.  Luckily, I can run virtually and still get the medal, so I'll try to catch up later this week.  Such a shame though.

Roasted Sweet Potato Soup

 Ingredients

1 1/2 pounds sweet potatoes peeled and cut into ½ -inch pieces

1 medium yellow onion coarsely chopped

2 medium carrots peeled and cut into 1-inch pieces

4 tablespoons extra-virgin olive oil

1 teaspoon coarse salt

1/2 teaspoon black pepper

2 teaspoons cumin seeds crushed

3 cloves garlic minced

1 piece 2 inches fresh ginger, peeled and chopped

1 jalapeño seeded and chopped

4 cups chicken broth

1 14-ounce can coconut milk

2 tablespoons fresh lemon juice

1 teaspoon ground coriander

Instructions PREHEAT the oven to 450°F. LINE a large rimmed baking pan with parchment paper. Combine the sweet potatoes , onion, and carrots in a large bowl. Drizzle with 3 tablespoons of the olive oil; toss to coat. Sprinkle with the salt, pepper, and cumin seeds; toss to combine. TRANSFER to the baking pan. Bake for 20 to 25 minutes, until tender and beginning to brown. HEAT the remaining olive oil in a large pot over medium heat. Add the garlic, ginger, and jalapeño; cook for 1 minute. Stir in the broth, coconut milk, lemon juice, and coriander; bring to a boil. Carefully add the roasted vegetables. Remove from the heat. USE an immersion blender to blend the soup in the pot.

Cinnamon Apple Oatmeal Bars

 INGREDIENTS

For the apple filling:

1 1/2 pounds apples (4–5 apples), cut into 1/2-inch cubes 

1 tablespoon coconut sugar or brown sugar

2 tablespoons lemon juice 

1 tablespoon tapioca starch

1 teaspoon cinnamon

pinch salt

For the crust and topping: 

1 cup cassava flour

1/3 cup coconut sugar or brown sugar

1 teaspoon vanilla extract

1 teaspoon cinnamon

1/4 teaspoon baking soda

1/4 teaspoon finely ground sea salt

1 stick / 8 tablespoons butter, cut into pats

1 cup gluten-free rolled oats

3 tablespoons water

INSTRUCTIONS

Preheat the oven to 350°F. Line a lightly greased 8×8 inch baking dish with parchment paper and lightly grease the parchment.

Make the filling: In a medium bowl, combine the apples, tablespoon of coconut sugar, lemon juice, tablespoon of tapioca starch, teaspoon of cinnamon, and salt. 

Make the crust and top: In the bowl of a food processor set with the chopper blade, pulse the cassava flour, coconut sugar, vanilla extract, baking soda, cinnamon, and salt. Pulse a few times to combine. 

Add the butter and pulse 10-12 times to cut in the butter, so there are no longer any large chunks. 

Add the oats and the water and pulse a few times more, until the mixture starts to clump together. 

Press half of the oat mixture into the prepared pan, pressing it firmly and evenly. Spread the apple mixture over the crust and top with the remaining oat mixture, pressing it gently onto the apple mixture. 

Bake for 45-50 minutes, or until the apples are bubbly throughout, and the top is light golden brown. 

Pumpkin Pie Energy Balls

 Ingredients

2 tablespoons paleo flour (I use Bob's Red Mill Paleo Flour, coconut flour or almond flour would also work)

1 tablespoon vanilla protein powder

1 tablespoon pumpkin pie spice

1 cup cashew butter 

1 tablespoon maple syrup (or honey)

2 tablespoons pumpkin puree

Instructions

In a large bowl, combine flour, protein powder and pumpkin pie spice.

In a separate bowl, microwave cashew butter, syrup, and pumpkin puree for 30 seconds - 1 minute until it's easy to mix the ingredients together.

Pour the cashew butter mix into the dry ingredient mix and stir to combine. Freeze the dough for about 10 minutes so it hardens enough to handle.

Line a baking sheet with parchment paper. Roll the dough into about 20 balls and arrange on the baking sheet. Refrigerate until fully chilled, then store in an air-tight container in the refrigerator.

sausage and kale casserole

 Ingredients

2½ tablespoons ghee avocado oil, olive oil, or your favorite cooking fat, divided

1 small yellow onion diced

1 large carrots diced

½ pound cremini mushrooms thinly sliced

Diamond Crystal brand kosher salt or Magic Mushroom Powder

Freshly ground black pepper

1 pound bulk mild Italian sausage

1 pound lacinato kale stems removed and leaves thinly sliced

3 garlic cloves minced

1 cup store-bought marinara sauce

½ teaspoon dried oregano

5 large eggs whisked

¼ cup Paleo-friendly pesto 

Instructions 

Preheat the oven to 400°F with the rack in the middle. Heat a large skillet over medium-high heat. Add 2 tablespoons cooking fat to the pan when it’s hot.

Grease a 9 x 13 casserole pan with the remaining ½ tablespoon of fat.

Toss the onions, carrots, and mushrooms into the skillet. Cook until the moisture has evaporated from the mushrooms and the vegetables have softened, about 5 to 7 minutes.

Season the veggies with about 1 teaspoon of Magic Mushroom Powder (or salt) and a sprinkle of pepper. Stir to incorporate and then transfer to the greased baking pan.

Decrease the heat to medium, and add the sausage to the now-empty skillet. Break up the meat with a spatula.  Cook, over medium heat, stirring, for 5 to 7 minutes or until it’s no longer pink.

Add the kale and stir to combine. Sauté until the greens are wilted, about 2-3 minutes.

Stir in the minced garlic and cook for 1 minute or until fragrant.

Pour in the marinara sauce and add the oregano. Season to taste with another ½ teaspoon of Magic Mushroom Powder or with salt and pepper. Stir well to incorporate.

Transfer the sausage mixture to the ingredients in the casserole pan. 

Pour in the whisked eggs to the casserole pan and stir to combine. Smooth the top of the casserole with a spatula. (Optional: dollop Paleo-friendly pesto on top before baking.)

Put the casserole in the oven and bake for 25-30 minutes or until the eggs are set and browned on the edges.