Couch to 5k – Week 5

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I’ll give you a quick summary of how Week Five works.  You warm up by walking “briskly” for five minutes.  Then, you do a 8 minute jog followed by a 2 minute walk  – do that 3 times then cool down with another 5 minute walk.

It is unacceptable to think a person can go from running for 4 minutes to 8.  Completely unacceptable.

Day 1:  Not a good time.  It definitely sucked, but somehow I managed to pretty much power through.  I thought for sure I was going to bail out after 6 minutes, but surprisingly, I lasted 8 minutes.  Tell you what though; those 2 minutes of walking were NOT long enough.  I had to stop around 7 minutes on the second run, but then finished the third run.  I was pretty surprised!

Day 2:  Poor.  PISS POOR.  First run, 6 minutes, second run, 5 minutes, third run, 3.5 minutes.  NO JOKE.  I felt like I was Katniss in some Hunger Games shit, except I didn’t give a damn about saving Peeta.  It’s safe to say I’ll be doing week five again next week.  Womp.  Womp.

Day 3: So, I don’t know what’s going on, but my ankles, needs, toes, and shins are all going to be the end of me.  It’s impossible to keep up any sort of pace when I have to randomly switch my stride every three minutes.  Anyways.  So here I sit, after actually completing this running day, with swollen ankles.  Yippee.  But – at least I finished!  It was a nice temperature out, maybe if it was 5 degrees cooler it would have been perfect.  The sun wasn’t out – it felt like it was going to rain, it was wonderful running weather, in my opinion.

Stay tuned for next week.  Week 5 v2.  Boooooooo.

This week’s playlist:

Countdown – Beyonce

Somethin’ ‘bout a Truck – Kip Moore

Somebody That I Used To Know – Gotye feat. Kimbra

Beers Ago – Toby Keith

We Found Love – Rihanna feat. Calvin Harris

Money, Cash, Hoes – Jay-Z

Take a Back Road – Rodney Atkins

Still a G-Thang – Snoop Dogg

Hey, Soul Sister – Train

Chicken Fried – Zac Brown Band

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Wild Rice Pilaf

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So, recently, I decided to adapt to a more “clean” lifestyle.  I’ve taken baby steps to become more green, like using reusable swifter pads, and so far that’s all I can think of, but listen!  I’m doing my part, dammit.

Anyways.  For Christmas I received the Clean Food cookbook, (and so what if this is the first time that I opened it), and I finally took the plunge and added three recipes into the mix.

So far, the Wild Rice Pilaf (on page 82) has found a place in our regular rotation.

This recipe wasn’t too “out there” in terms of earthy crunchy stuff and was delicious.  The cranberries gave it some tart sweetness, and the wild rice mixture I used gave it a delightful nuttiness.

Like any recipe, I basically saw the ingredients more as recommendations and adapted it to our liking.  I’ll note my changes in italics.

Wild Rice Pilaf

serves 6

1 cup wild rice  I used 1.5 cups wild rice mixture because my grocery store sucks and didn’t have brown basmati

1/2 cup brown basmati rice

pinch of sea salt

3 cups vegetable stock or water  I used 1.5 cups of beef broth because I didn’t have vegetable stock and 1.5 cups of water

2 T extra virgin olive oil

6 shallots, diced  I used 1 large shallot and 2 garlic cloves

2 T mirin

3 stalks of celery  I used 2 because the third was kind of mushy

1/2 lb cremini mushrooms, diced  I skipped these because mushrooms are vile

1 T minced fresh rosemary

1/2 cup dried cranberries

1/2 cup toasted slivered almonds

1/4 cup chopped fresh parsley  I skipped this because I didn’t have any, but I did use about 1 T dried parsley

sea salt and freshly ground black pepper

Place wild and basmati rice together in pot or rice cooker with stock or water and a pinch of salt.  Bring to a boil, cover, and reduce heat and simmer until liquid is absorbed (about 40 minutes).  Remove from heat and set aside.

In a large skillet over medium heat, sauté shallots [and garlic] in olive oil and mirin until translucent.  Add celery, mushrooms and rosemary and sauté 2-3 minutes.  Mix in cranberries.  Fluff rice with fork and fold into vegetable mixture.  Cook another 2 minutes to heat through.  Remove from heat, fold in almonds and parsley, season to taste with salt and pepper and serve.

Adapted from Walters, Terry.  Clean Food:  A Seasonal Guide to Eating Close to the Source.  New York: Sterling Epicure, 2009, page 82.

Couch to 5k – Week 4

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I’ll give you a quick summary of how Week Four works.  You warm up by walking “briskly” for five minutes.  Then, you do a 4 minute jog followed by a 1 minute walk  – do that 5 times then cool down with another 5 minute walk.

Runner’s high has left the building, and still hasn’t returned.

Day 1:  Not a good time.  That extra minute of running is no joke.  It was hot, I was sweaty, and people were staring at me because I was panting like a dog.  It wasn’t pretty folks.

Day 2:  Not so bad!  Although, it was hotter than the equator and I was miserable for the entire time.  Also, around interval 3 I really started to break down.  I could feel myself forcing every.single.step.  It was all I could do to put one foot in front of the other.  However, I once read something in Matterhorn by Karl Marlantes, along the lines of “can I take this step?  Yes.  Can I take this step?  Yes!”  So I continued that mantra in order to keep going.  Now I know what it was like back in ‘Nam.

Day 3:  So, day 3 was pushed back about 5 days.  Oops.  Thanks Mother Nature and your inability to not rain or be freezing cold.  At the same time.  I was for sure I was going to have to start the week over – but alas!  I pushed myself and holy shit it sucked, but I finished.  Hurray.   

I took a peek at Week 5 – that does not look like a good time.

This week’s playlist:

Fuck You – Cee Lo Green

Take it Off – Ke$ha

Bulletproof ­– La Roux

Use Somebody – Kings of Leon

Party Rock Anthem – LMFAO

La La – Ashlee Simpson

What Means the World to You – Cam’ron

Cowboy Casanova – Carrie Underwood

King Kong – Curren$y

Forever – Dropkick Murphys

Amen – Edens Edge

I just realized two artists from my playlist have $ in their name.  I’m pretty sure that makes me awesome.