Getting It Back: #Rogamonth and Virtual Races

In January, when I received my bib number for the WDW Goofy Challenge I discovered I had been corralled incorrectly and was starting even further back than my modest times would normally provided.  Unfortunately, when we arrived at Disney World to pick up our bibs at the expo the line for corrections was exceptionally long and we were on the verge of missing our ADR at O’hana which would have been an unacceptable faux pas in the eyes of our exceptionally excited toddler.

Baby Bird entertains herself (and Grandma) while she waits for Mama to finish the marathon leg of Goofy- there was no way this patient kiddo should have to miss dinner at O’hana!

Oh well… having lost some training time due having the flu over the holidays I figured I would be slower than normal and I was already staring down something near eight hours of running in the two day span so what would it matter if my gun time was an hour behind others?  In truth, it didn’t matter too terribly much except that marathon day ended up being so hot once the sun was out that every extra minute made what seemed like a major difference.  Bobbing and weaving around walkers and lollygaggers was exceptionally aggravating.  Sure, I was further back than I should have been but the extra agitations magnified the situation in my mind as the miles wore on.  Being in the back was starting to suck.

After that race, I decided that I was ready to commit myself training hard enough to get out of the slow corrals.  Two months later, after lots of sweat and a few tears, I rounded a huge corner and finished 13.1 miles of rolling hills with a finish time of 1:58:34, a major feat in that it was 25 minutes faster than my previous half marathon PR.  Success!  I was rolling!

I kept the momentum going as summer approached.  I was running more, training harder, listening to my coach’s feedback and my body’s cues… and I was on cloud nine.  Even as the weather heated up, I kept seeing improvements.

And then I had surgery.  And had to stop all activity for four weeks.

When I returned to running it was in the dead heat of the summer and with stalled momentum after feeling pretty invincible.  Nothing seemed to be going right.  I was slower.  I couldn’t hit my paces.  I was out of the morning run routine.  Ick!

I was having a hard time figuring out how to look beyond my little world and become part of the larger running universe again.  I needed a nugget of the inspiration and public accountability that comes with a race.  Luckily, the month of August provided two great accountability methods for me to get back on track through virtual races and a little insta-accountability!

In an unbelievably timely way, Jost Running offered me the complimentary opportunity to participate in their virtual races for August through October.  The Nike Women’s Virtual Half Marathon was the only other virtual race I’d done and it was an amazing experience because A) it was the first time I’d ever run more than 10 miles B) it was my first race since middle school track and C) it gave birth to the amazingness that is Team Victorious!  Given my previous positive experience, it seemed like an awesome way to bump up my accountability while still training on my own terms to get back to where I knew I could be before we kick off race season here in Austin at the end of September.

A few fine ladies on instagram (Jen from Why I Run, Julia from Running on Om, Susie from Long Run Yoga, Toney from Ultra Toney Trainer, and Humble Beginnings Yoga) also started the month long #rogamonth challenge to get yogis running and runners yogi-ing(?) with the added accountability of an instagram community.  Heck, I can’t avoid it if I need to take a picture of it, can I!?

On the 5th day of Rogamonth, I did the Jost Virtual 5k benefiting ALS.  With a 30:16 finish, it certainly wasn’t my fastest but it was a great way to get myself moving again and to see my finisher stats alongside the other participants for encouragement.  If felt good to step out the door that morning knowing I was accountable for my time- whatever time my body might be ready for that day- and give ownership to my recovery training.  I’ll be doing the August Jost Half Marathon soon with the added challenge of running at high altitude, so I’m sure a hilarious recap will follow.

Additionally, I’ve been keeping up with my Rogamonth challenges.  Feel free to help keep me accountable on instagram… if for no other reason than to watch me yoga it up with my toddler or while vacuuming.  Hey, fit moms make it work!

Get to Know Your Grains: Quinoa (Cinnamon Quinoa Lunchbox Bars)

About eight years ago I was exposed to quinoa at Walt Disney World while staying at Animal Kingdom Lodge.  Boma, the African buffet restaurant on property, served a hot quinoa breakfast porridge every morning and even without knowing its nutritional prowress I found it to be a delightfully tasty alternative to normal breakfast cereals.  I knew I just had to have it as a morning meal option in my own home.  Anyone who has been to WDW knows that they do customer service right so when I asked about how it was prepared, the chef provided me with the preparation method and recipe.

When I returned home, I did a little research on this mystery grain and quickly learned that it was quite the super grain.  Along with preparing quinoa in the mornings I started seeking out other ways to enjoy it.  At that point I was living in Houston and the fabulous Monica Pop would sell a red quinoa salad (that I have often tried to copy, yet have never managed to get quite right) at the T’afia farmers market that became a common staple for me.  I also started making a quinoa and flax granola occasionally that- looking back- seemed very forward thinking despite the fact that my friends made fun of me for taking time to home make a seedy little granola.  It’s probably one of the biggest contributors to my crunchy hippie reputation amongst my NFL dance friends.

By now I think most everyone is familiar with quinoa and has used it at least once in their kitchen- even if it’s simply been in place of rice as a side dish.  And however you might use it, you’re doing your health some serious favors.  Nutritional evaluations of quinoa lead most dietitians to classify it as a complete protein.  It’s high in antioxidants, phytonutrients and the flavonoids quercetin and kaempherol- higher, in fact, than the celebrated cranberry.  It contains eight essential amino acids yet is low in fat.  It is gluten free.  It’s easy to prepare and store for midweek meals.  No wonder it’s considered the “Mother Grain.”

To be frank, practically the only way you can go wrong with quinoa is to pronounce it phonetically.  Stop with the “kwin-oh-uh”… it pronounced “Keen-wah.”

Say it with me- “Keeeeeen-waaaah.”

Now go eat some!

Nutritional Information (1/2 c prepared quinoa)-

• Calories- 111
• Total Fat- 4 g
• Sodium- 7 mg
• Carbohydrates- 19.5 g
• Fiber- 2.5 g
• Protein- 4 g
• Vitamin E- .6 mg
• Thiamin- .1 mg
• Riboflavin- .1 mg
• Niacin- .4 mg
• Vitamin B6- .1 mg
• Folate- 37.5 mcg
• Calcium- 16 mg
• Iron- 1.4 mg
• Magnesium- 59 mg
• Phosphorus- 140.5 mg
• Zinc- 1 mg

These are perfect for my toddler’s snack during dance camp because they pack a protein punch!  If you’re making them for adults, up the flavor factor by tossing in some additional baking spices.  You can also toss in raisins to make them more similar to traditional granola bars for bigger kiddos.

Cinnamon Quinoa Lunchbox Bars

• 2 1/2 c quinoa, prepared and at room temperature
• 2 eggs
• 2 tbs flax meal
• 6 tbs water
• 1/3 c almond milk (I’m crazy for Califia Farms)
• 1/3 c grade B maple syrup
• 1 tbs local honey
• 1 tbs cinnamon (ceylon is the best bet for use in this quantity)
• 1 tsp vanilla extract
• pinch of salt

Directions: Preheat oven to 370 degrees F.

Line an 8×8 baking dish with parchment paper.

In a small mise en place bowl, mix flax meal with water and allow to congeal.

In a mixing bowl, whisk eggs and flax meal mixture.  Reserving quinoa, add remaining ingredients and whisk once again.

Add quinoa and mix well to combine.

Pour into parchment lined baking dish and bake for 25 minutes.

Allow to cool 10 minutes in pan before removing on parchment to a cooling rack.

Once completely cool, cut in  a 2 inch grid to create 16 bars.