Two Weeks Until Little Rock Marathon!

Well my weight has fluctuated in the up position and I am not happy about it. I have been training hard with my running, ran 160 miles this year so far, and 67 miles in the past few weeks in preparation for the upcoming Little Rock Marathon, and I have reversed back to eating what I want when ever I want. Granted I have put in a lot of mileage and I get hungry quite often after those long runs, I see now why people say it is not a good thing to try to lose weight when you are training for a marathon.
Today is a new day for me and I will try to watch my calories consumption, will choose foods that are filling but not hot high in calories, like lettuce, fruits, cucumbers, carrots, hummus, brocolies....stuffs that I will learn to enjoy.

Back to the Program

These last five days had been difficult for me, I have experienced a melt down and food was my comfort friend. I have been doing so well with my weight lost since I started on January 1, 2010, I lost 11 pounds and exercised regularly. However, these last five days were a different story, I reverted back to my old habits of eating whatever I want as much as I want without any care or worries. I have used foods often in my life as a way to cope with my emotions and that is what I did again. I am glad that it only lasted five days this time though and I am back to thinking clearly again to know that foods should be use to fuel my body and not for any other reasons.
New goals for the coming weeks and months for me this year. I will find a new way to deal with my emotions instead of using food. I will try to run 5 days per week at 4 miles each time. I will follow my SparkPeople program to the best of my ability, and I will learn to meditate/pray daily. For my long term weight loss goals, I want to lose 50 pounds, but here are my sub goals #1for weight loss, lose 10 lbs by March 17, 2010. #2 to lose 20 lbs by May 17, 2010. #3 to lose 25 lbs by June 24, 2010. #4 to lose 30 lbs by July 31, 2010. #5 to lose 40 lbs by September 30, 2010. #6 to lose 50 lbs by December 31, 2010.

A Spicy Snack for Super Bowl Sunday

http://www.culinaryschoolrockies.com/cooking-classes-blog/

My First Quiche!

Well my quiche turned out great and tasted delicious :) And it's low in calories, this cooking stuff is fun I am enjoying it.

Attempting To Make my first Quiche!

This is my first time attempting to make a quiche, wish me luck. I follow this recipe from Simply Recipes.

Caramelized Onion Quiche Recipe

Note that although this recipe calls for making a pie crust from scratch, you can easily use an already prepared frozen pie crust. Just pre-bake it using the directions that follow.

INGREDIENTS

• 1 recipe pie dough (see Pâte Brisée recipe)
• 2 tablespoons olive oil
• 2-3 large red onions (about one pound total), French-cut (see below)
• Salt and freshly ground pepper
• 1 teaspoon balsamic vinegar
• 1/2 cup milk
• 1/2 cup heavy cream
• 3 large eggs
• Pinch nutmeg
• 6 ounces Gruyère cheese, grated (1 1/2 cups)

Pre-Baking the Crust

1 On a lightly floured surface, roll dough into a 12-inch circle. Fit into a 9-by-1 1/2-inch round tart pan, pressing dough into corners. Transfer to freezer to chill for 30 minutes.
 
 

2 Preheat oven to 350°. Line pastry with parchment paper, wax paper, or aluminum foil, pressing into the corners and edges. Fill at least two-thirds with baking weights - dried beans, rice, or aluminum pie weights. Bake first for 15 minutes, remove from oven and let cool a few minutes. Carefully remove parchment paper and weights. Poke the bottom of the pie pan with the tines of a fork and return to oven and bake an additional 10 minutes or until lightly golden. (Fork holes are for any air to escape.) Transfer to a wire rack to cool while making filling.

Caramelizing the Onions and Preparing the Quiche

The onions will take about an hour to cook on the stovetop before they are ready to go into the quiche. So timing-wise, if you are making the entire quiche from scratch, it makes sense to get started on the onions once you've put the crust into the freezer to chill before pre-baking.

1 Heat olive oil in a large, heavy-bottomed sauté pan on medium heat. Add the onions and sprinkle a little salt over them. Cook, stirring occasionally for 10 minutes, until the onions have softened and are translucent. Reduce the heat to medium low and cook for an additional 40 minutes, stirring occasionally, until the onions are well browned. Add balsamic vinegar and cook for 10 minutes more, until onions are completely caramelized. Remove from heat.

 
 

2 Place tart pan on a baking sheet to catch any run-off there might be. Sprinkle half the cheese evenly over the bottom of the crust. Spread onions over the cheese and then top with remaining cheese. In a medium bowl, whisk together milk, cream, and eggs. Season with nutmeg, salt, and pepper. Pour over cheese. Transfer to oven, and bake until just set in the center, 30 to 35 minutes. Cool on a wire rack for about 10-15 minutes before slicing.

Serves 6-8.

Bolder Boulder 10K

May 31, 2010

Little Rock Marathon

March 7, 2010