Sunday, October 13, 2013

Tortoise & Hair 5k

Had a great time running at the Tortoise & Hair 5k that was directed by a friend and fellow 10 mile teammate, Amanda Verrengia. The bf ran also and had the awesome cheer squad of my mom, who I haven't seen since June (first time visiting Pittsburgh!!). She came up with my brother who decided to sleep in with the dog. 
Shake out before we get out!
Quick and accessible restroom awkward picture from my mom.
This was the third year for the running of the hare...actually hair. The 5k is a fundraising event that donates all proceeds to the National Alopecia Areata Foundation (NAAF). Quick warm up and potty break and this gal was ready to have some fun! Well, about 1.5 miles in and a little ankle roll kinda pulled the rug out out from under my feet. Had to stop for a second, but then got going again. My time was 23:30, which is one of my slowest to date. Of course, I didn't account for the time lost when I stopped and I'm not going to debate what time it could have been. Ever have that time where something mid-race goes array? Kinda takes "the power outta your engine", so to speak. When that happens, I try and think what I can do, not what I can't do. I have a bad ankle from previous sprains and having ongoing issues. I took a deep breath right after it happened and surveyed that it wasn't a bad sprain and started back up.

True Runner team!
Well, the bf won and finished in 18:40  on a trail course! Woot woot! Definitely doing this next year for the following:
  • Great cause
  • Great location (Frick Park)
  • Great swag

Afterwords, and after smiley cookies, I fueled back up with some chicken curry over kale chips and brown rice. Another super easy recipe that I threw together quick. Just enough heat to get a warm feeling in the tummy :). Another great substitution instead of rice would be my favorite grain, Quinoa!

Baked Chicken Curry
  •  1.5 TBP extra-virgin olive oil
  • 1 TBS curry powder
  • 1 tsp turmeric
  • 1/4th tsp cinnamon
  • 1/4th tsp cayenne
  • 1/4th tsp salt
  • 1 cup coconut milk
  • 3-4 chicken breasts
  • drizzle honey
Preheat oven to 350 degrees F. Heat oil over medium heat in skillet. Add garlic for 1-2 minutes until it starts to slightly brown. Add the curry, turmeric, cinnamon, cayenne, and salt. You might have to drizzle a little more oil to mix all the spice together and cook for another 1-2 minutes. Add coconut milk to skillet and mix. Once it reaches to a boil and starts to thicken then our over chicken (I used a 13x9 glass pan) in pan. Lift the chicken so the sauce covers the bottom. Cook for 35-40 mins.

This is when I get the rice cooking (if you have the old school kind) and ready the kale chips (throw in about 10 minutes before the chicken is done).

Shred the chicken!
After 35 minutes or so I took the chicken out and shredded it. Sprinkle a little corn starch to thicken the sauce then add the chicken back to the thickened sauce and put the pan back in the oven for about 5 minutes.Take out and then drizzle with a little honey and consume with love.

Your dog pic of the week:


Edith Nault