Lessons from a centenarian runner

Meet Fauja Singh, a 100-year-old marathoner profiled in the latest issue of Runner's World. As the oldest person to ever run a marathon, he offered a few pearls of wisdom for those of us mere mortals. My favorite is his take on preventing injuries: "I look where I am going."

Words to live by.

"23 and 1/2 hours: What is the single best thing we can do for our health?"

Hello! I guess I'm back! I was enjoying a lovely vacation in Argentina for the past two weeks. But now, back to reality :).

I found this video via a friend on facebook a while back. It's a tad long, but super informative and delivered in a creative way (at least I think so). Definitely worth a view..and then share it!

http://www.youtube.com/watch?v=aUaInS6HIGo&feature=share

I'm extremely impressed with the endeavors of our other bloggers! But, to those of you who are at different levels of physical activity (or motivation, in my case :)), just remember that it really doesn't take much. The most important thing to do is just MOVE!

Preparing for the Super Bowl!

Super Bowl parties are amazing! I just got invited to one where the invitation read:

Pizza. Wings. Guacamole. Chips. Dip. Kelly Clarkson. Madonna. Commercials. Football. America.

Just reading the first five words on that invitation made me gain five lbs.

Here is a video from Brett Blumenthal on how to survive your Super Bowl Party

 

Am I crazy?

How many of you out there are runners?

I certainly like to pretend I am a runner, but really, it takes a lot to motivate me to run. I've done that Couch to 5K program a million and a half times, and have gotten to the point where I was running 3 miles a day, but then life takes over and I give it up. And with my knee problems...its a hassle. Icing my knee every night, dealing with time management, exhaustion from work. It can be quite the commitment.

With all of that, why did I just sign up for the 2012 Warrior Dash? Not only is it a 5k race, it also has an obstacle course.

Here is a glimpse of what I will be facing...this is from last year's race

My first race...this should be interesting...

Squash and Spinach Baked Ziti

For the past few months, I've gotten into a rhythm of cooking up a storm on Sundays so that my husband and I have plenty of leftovers for the week. It's helped us cut back on those budget-eating workweek takeout lunches (or in our cases dinners, since we both work evenings) and, since most of the meals have been vegetarian or meat-lite, it's helped us incorporate more veggies into our diets.

Last week, I made a fantastic chickpea-eggplant-papaya curry from one of my favorite cookbooks. This week, I was thinking lasagna, but then I remembered the boxes of rigatoni in our cupboard from our last trip to Costco. So I started thinking baked ziti, but a meat-free version chock full of vegetables. Using one of our favorite homemade pizza variations as inspiration, I came up with a butternut squash and spinach version that turned out well, if a bit dry. I've written what I did, although if I were to make it again, I'd consider this as just a template and try to figure out how to make it a bit more moist. There's always the tomato sauce option I guess. Or maybe more bechamel? Any other suggestions?

And while this does have lots of veggies in it, there's also a fair amount of fat from all of the dairy. Feel free to make this even healthier with whole wheat pasta and, if you must, low-fat cheese.

Squash and Spinach Baked Ziti
(Or quality time with my box grater)

1 small-to-medium butternut squash, peeled and grated
1 lb. frozen spinach
1 box rigatoni
8 oz mozzarella, grated
1/2 cup grated parmeggiano reggiano or grana padano
1 1/4 cup ricotta
10 oz. milk
5 tbsp butter
5 tbsp all-purpose flour
2 large shallots, finely chopped
freshly grated nutmeg
salt and pepper

First, boil the pasta until al dente. Drain and set aside. Then pre-heat the oven to 375 degrees.

Next, make the bechamel sauce. Melt the butter in a large saucepan and add the shallots. Saute for about 4 minutes on medium-high heat.

Add the flour and whisk until you've created a paste. Then, while whisking with one hand, slowly pour the milk into the saucepan. Keep whisking until the mixture becomes a thick sauce. Add the nutmeg, salt and pepper.

Mix the sauce, squash, spinach, ricotta and pasta together in a casserole dish or lasagna pan. Sprinkle the parmeggiano on top.

Bake for about one hour, until the top is lightly browned.

Recipe Friday: Chili

I don't know what the weather is like where you are, but in DC, it is cold and rainy. 

A perfect day to stay in bed with a book, hot chocolate, and some chili on the stove.

Here is a recipe from the Food Network that promises to combine delicious flavor and some much needed comfort food.

Three Bean and Beef Chili

Advice from Dara

Do you know who Dara Torres is?

You know, the 40-something Olympic swimmer...who will be swimming in the 2012 Olympics (her sixth Olympic Games!)...

Who better to give advice on fitness and nutrition??