Monthly Archives: April 2011

Bridget’s Weekly Running Recipe- Week 11

Scallop Ceviche

You will need

1 lb scallops, thinly sliced
¾ cup lime juice
zest from 1 lime
2 tsp sugar
1 clove garlic, small, pulverized
2 serrano chilies, thinly sliced
¼ cup red onion, small dice
2 T cilantro, chopped
2 cups red cabbage, thinly sliced
olive oil
salt & pepper
corn tortillas

In a small bowl combine the scallops, lime juice, sugar, garlic, salt and pepper. Let stand refrigerated for 1 hour or until the scallops no longer look translucent. When ready to serve add in the cilantro, chilies and red onion. In a separate bowl toss the cabbage with a splash of olive oil, salt and pepper.  Warm the tortillas, pile on the ceviche and top with the cabbage.

You can use shrimp or a nice white fish for this dish.  I like to combine this with brown rice and beans for a complete meal.

Bridget Batson, runner, healthy eating enthusiast, recipe contributor at Runner’s World, and head chef at Gitane, is using her culinary expertise and nutrition knowledge to help you eat right and eat well during the 2011 training season. We’ll be including a new recipe each week that not only helps you meet your nutritional needs as a runner, but tastes good as well! For more information about Bridget Batson or Gitane Restaurant, please visit www.gitanerestaurant.com

By |April 30th, 2011|Categories: Uncategorized||Comments Off

Time to Step Back

Last week recap: My Training Schedule called for 34 miles. I messed up in planning and executing my shorter runs and somehow ended up doing a total of 15.35 miles instead of the 18 intended. Oops. But the midweek 6 miler felt easier than last week’s when it was my longest midweek run ever. I’m getting used to that middle length run during the week that will be a mainstay of the next 12 weeks of marathon training.

Plus I did 2.15 miles slow active recovery run the day after last week’s 16 miler, which raised my confidence some as it didn’t feel as bad as I had dreaded.

I spent Saturday morning trail running with a big group of supportive friends. The schedule I’d created called for 16 miles, so I went out planning to do 3 to 3 ½ hours on trails. Since trails are run slower, running 16 miles on trails would have been a lot longer cardio time, so when moving to trails, I suggest going by intended time of run versus intended mileage.  It was extremely hot and humid though and I finished 2 ½ hours of the run and called it a day. My abs were cramping, implying I really need to add in some core work during the week. This is a sad side effect of the wonderful trauma pregnancy has on the body (baby is now 4 ½ months old).

But a stepback week seems like a good idea. This week, I’ll pull back the mileage a little from originally planned. I’m thinking only 3 midweek runs of 4, 6, and 4, and then long run of 9-10 miles. That’s 3 rest days then, which will not be as […]

By |April 26th, 2011|Categories: Uncategorized||Comments Off

Bridget’s Weekly Running Recipe- Week 10

Berry Banana Stuffed French Toast

You will need:

1 loaf whole wheat bread, uncut
1 ½ cups fat free ricotta
2 Tbsp honey
½ cup bananas diced
½ cup blueberries
2 Tbsp cashew butter
pinch cinnamon
1 cup non fat milk
2 whole eggs
2 egg whites
olive oil
maple syrup
salt
powdered sugar

In a bowl combine the eggs, egg whites and a pinch of cinnamon; whisk until combined.  In a separate bowl combine, ricotta, honey, blueberries, bananas, cashew butter, cinnamon and salt to taste. Place the mixture in a pastry bag.  Cut the bread into slices about 3 1/2 inches thick. If the bread has a tough crust on the top and the bottom slice it off so it can absorb the egg mixture. Cut a pocket in each slice of bread being careful not to go all of the way through. With the pastry bag fill each pocket with the ricotta filling.  Place the stuffed slices in the egg mixture for 5 minutes on each side.  Warm a splash of olive oil in a sauté pan over medium heat. Place the toast in the pan and brown on both sides. Place the French toast in the oven for about five minutes or until hot all of the way through. Dust with powdered sugar and drizzle with maple syrup.

Also try this recipe with green apples and peanut butter- it’s equally as delicious!

Have this about 2-3 hours before a long run and the combo of the carbs with a little protein will keep you going!

Bridget Batson, runner, healthy eating enthusiast, recipe contributor at Runner’s World, and head chef at Gitane, is using her culinary expertise and nutrition knowledge to help you eat right and eat well during the 2011 training season. We’ll be including a […]

By |April 23rd, 2011|Categories: Uncategorized||Comments Off

The Runner We Hope You CAN’T Beat

The Runner We Hope You CAN'T Beat...
By |April 20th, 2011|Categories: Latest News, Uncategorized||Comments Off

The Longest Long Run…EVER!

This week’s recap: The training schedule called for 30 miles. I abided by the two rest days, did a slightly longer than planned long run, and came out to 31.1 miles.

Sunday morning I had 15 miles on the schedule but was mentally shooting for 16 miles. I started panicking a little the night before because I realized I had never done more than 9 miles all alone on my own. There’s a reason I’m a self-described “serial half marathoner”. What a great way to keep a strong base of a 13 mile long run than going to fun races! And because of this, I just hadn’t really had to do that kind of distance in a solo training run before.

I didn’t set out with a definite route but instead picked a place to park my car and picked another place to stash some water and Gatorade in the bushes and thought I’d just figure it out as I went.

Let me add that I am a runner who does not do music on their runs. For me personally, I find it a big safety issue for the following reasons:

1) I often run at night

2) I often run on city-paved hike-and-bike trails. Bike-pedestrian accidents can be fatal!

3) I’m often on secluded trails that aren’t terribly busy, so while my city has a low crime rate, I don’t want to bump that up as a lack of awareness leads to a potentially dangerous situation.

I do feel running with music is a personal choice, so I don’t judge other individuals decision on the topic.

The first few miles weren’t too bad, but by mile 6 I already wanted to take a sharp object to my throat. This seemed ridiculous […]

By |April 19th, 2011|Categories: Uncategorized||Comments Off

Bridget Batson’s Weekly Running Recipe- Week 9

Chef's Kitchen Cupboard Dinner. I won’t bore you with all of the details of a chef’s day but what led up to this week’s recipe… It’s inventory time, the pastry chef is out of town and I was starving from a late night work out.
By |April 15th, 2011|Categories: Uncategorized||Comments Off

The Mental Battle

Sunday’s 16 miles were done in one of the worst running weather days I can remember for only being April. It was a scorcher. Those were hard miles to get done and scared me a little…maybe a lot. After conversations on Twitter Sunday as I worked through getting in the miles, it’s become so obvious to me how mentally defeated I am about the marathon distance. While I think some newer runners don’t respect the distance enough, I have moved beyond respecting it to flat out fearing the distance of a full marathon.
By |April 12th, 2011|Categories: Uncategorized||Comments Off

Bridget Batson’s Weekly Running Recipe- Week 8

Mac and Cheese- The Healthy Way!

You will need

1 T olive oil
8 oz. quinoa pasta shells, cooked1 shallot, thinly sliced
1 cup goat milk, low fat
pinch celery seeds
pinch dry mustard
pinch paprika
1 heaping teaspoon cornstarch
4 oz soft goat cheese
3 T  apples, peeled, diced
2 T chives
olive oil
salt & pepper
1 cup goat milk, evaporated

In a medium pot sauté the shallot in the olive oil until golden brown.  Add the evaporated milk, 3/4 cup low fat milk, celery seed, paprika, mustard, salt and pepper. Bring to a boil, and then reduce to a simmer. In a separate bowl whisk the cornstarch and remaining milk together, then slowly whisk it in to the sauce and gently simmer until it slightly thickens. Add the goat cheese and stir until smooth. Bring the sauce back to a simmer the sauce for 2 – 3 minutes or until it coats the back of a spoon. Stir in the pasta, chives, apples, salt and pepper.

Goat products have a creamy texture, low in fat and high in flavor. The low fat and fat free cheeses had an unpleasant rubber like texture. Also try adding 4 oz of your favorite cheddar for a richer flavor and still have a lower amount of calories.

For more information about Bridget Batson or Gitane Restaurant, please visit www.gitanerestaurant.com

By |April 11th, 2011|Categories: Uncategorized||Comments Off

Sickness Interrupts Marathon Training

Life happens. And if your training schedule is not designed to take this into account, you need to rethink things. Your training schedule not only needs to include this important fact, it needs to reflect how much interruption your life is likely to take. In the absence of excuses, procrastination, and laziness, what’s the probability of training execution going awry?
By |April 6th, 2011|Categories: Uncategorized||Comments Off

Bridget Batson’s Weekly Running Recipe- Week 7

Baked Polenta with Ricotta, Spinach and Basil

You will need

350 degree oven and a baking dish
2 cups instant polenta
4 cups water or chicken stock
2 T low fat ricotta
½ cup spinach, cooked
2 T basil, chopped
1 cup of your favorite tomato sauce
2 T Parmesan cheese
salt & pepper

In a small pot bring the liquid to a boil and slowly whisk in the polenta stirring frequently until the liquid is absorbed about 8 – 10 minutes. Whisk in the ricotta, spinach and basil, season with salt and pepper. Pour the polenta into a baking dish, cover with tomato sauce and sprinkle with Parmesan cheese. Place into the oven for about 10 minutes or until the cheese has melted and the polenta is bubbling.

A delicious recipe thats quick and easy to make and a fun new way to get in more while grains! This can be made a few days in advance and just popped into the oven allowing a few more minutes to bake. You can also skip baking it and enjoy right away.

For more information about Bridget Batson or Gitane Restaurant, please visit www.gitanerestaurant.com

By |April 1st, 2011|Categories: Uncategorized||Comments Off