Tag Archives: Run DMT

Juneathon 2012 – Day 1 and June Fitness Challenge

Posted on by Run DMT
4

June 1 is a triple threat for me.  It’s the start of the hurricane season, which actually started early since we’ve had two tropical storms roll through already.  That’s not a good sign and I fear we may have a very wet and windy summer.  I don’t run in the rain.

Juneathon dude logoJune 1 also means the start of Juneathon, which started off great.  This morning, I began the Juneathon with a 3.1 mile run between thunderstorms.  It was a great run, but I’m just glad that I didn’t flake on Day 1 because of the weather because I was really tempted to stay in bed when I heard that storm.  And look, I even managed to blog about it.

3.1 miles

Time 31:20

Ave Pace 10:07

Max Pace 8:13

And finally, June 1 also starts the next Run DMT fitness challenge.

In a few more days, my kids will be home for summer break and we’ll spending many days at the pool and the beach, which also means I’ll be spending many days in a bathing suit.  I’m not ready to strut my stuff across the sand like I’m working a catwalk.

Even with all the miles on my legs, they still need a lot of work.  I really want to firm and tone up my legs and leave the waves in the water where they belong.

Therefore, selfishly the next Run DMT fitness challenge will be Sexy Legs for Summer and this can be accomplished with 6 simple sculpting and strengthening exercises.  If you’re not familiar with these exercises, I’ve included some videos to assist you.

1. Squat


2. Alternating forward lunges


3. Burpees

4. Inner thigh leg lifts

5. Jumping jacks


6. 60-second wall sit

Although #sexylegs blog button has a set number of reps for each exercise, feel free to do more reps or add some weights to the sets if you so desire.

To make the squats more challenging go wider and lower, but remember to watch your form and not let your knees lean over your toes.  To raise the bar even higher on this sexy those leg squats, add a leg lift to each squat to really work that outer thigh.

So besides me, who wants sexy legs this summer?

If you’re in, share 6 Steps for Sexy Legs This Summer challenge with others by adding the #sexylegs button to your site.  Then, follow #sexylegs on Twitter for motivation and support throughout the challenge.  Good luck!

Black Beans and Rice

Posted on by Run DMT
8

PhotobucketWhen my friend Kelly sent me a Facebook message requesting my black beans and rice recipe, it dawned on me that I had never shared it with my Run DMT readers.  I shared how much I love Cuban food and an old public service announcement video from the 80s, but I never shared my recipe.

Honestly, it’s probably good that I didn’t share my recipe in that post.  That photo was horrible.  Back then, Friday Food Fight was still in its early stage, where we actually fought over who was eating the tastiest food.  Hence, the term “fight” in Friday Food Fight.  In those early Friday Food Fight days, Kirsten, Karen and I tortured each other with bad photos of good food.

So although technically I already shared a photo of black beans and rice, I never shared my recipe.  And since my photography skills and Friday Food Fight have evolved into something more than just food porn and foodie photos, I thought I would serve this dish once again, because it’s a really good recipe.  With one taste of my black beans and rice, you’ll know just how truly Hispanic I am.  Black beans and rice this bueno is in my blood, y’all.

Beans and rice…beans and rice…once or two or even thrice…beans and rice is nice.

Black Beans and Rice

Ingredients

1 Tbsp olive oil

½ cup Spanish onion, chopped

½ cup red bell pepper, chopped

2 garlic cloves, minced

1 bay leaf

2 cans black beans

1 cup Pomi chopped tomatoes

2 tsp cumin

2 tsp oregano

¼ tsp turmeric

¼ tsp crushed red pepper

½ tsp salt

¼ tsp ground black pepper

1 Tbsp red wine vinegar

Directions

Heat olive oil in a large skillet on a low-medium heat.  Add onions and sauté until soft, about 5 minutes.

Add red bell pepper and cook until soft.

Stir in minced garlic and cook for 2 minutes.  Add bay leaf to pan and stir into vegetables.

Once the bay leaf appears wilted and warm, add black beans with water from the can to the skillet.

Add chopped tomatoes and all the dry spices.  Stir to combine.  Add red wine vinegar and mix thoroughly.

Allow beans to simmer for about 10 minutes before serving.  Serve with rice.  Top it with salsa or hot sauce.

Thanks for joining our weekly Friday Food Fight! Can’t wait to see what everyone is flinging this week!


*Also submitted at*

Denise Mestanza-Taylor+

Random Tuesday Thoughts about Many Muggy Miles

Posted on by Run DMT
2

Only two days left in May which means the Joggermom Marathon and the Run DMT Superhero Challenge are coming to an end.  Once I added up my miles for the Joggermom Marathon, I realized I actually went over by 2.6 miles.  How funny! Here, I thought with my nasty chest cold I wouldn’t finish in time and I went over.

Now that I finished the Joggermom Marathon, I need to submit my miles and I also need to think about a funny photo to submit.  In order to be eligible for a prize, the photo needs to be original. Last year, winner was a runner collapsed on a treadmill.  Any suggestions for a photo idea for me?

*Image borrowed from Joggermom*

Speaking of funny photos, I ran 4 muggy miles with the Suncoast Striders for the annual Celebrate America Run on Memorial Day. I don’t run with the Striders as often as I like but this run was definitely a fun run because I ran with my friends, Chrissy and Maribel.  We found humor in the humidity thanks to the red, white and blue pinwheels headband I wore.  Every time the wind caught the pinwheels, I sounded like I was going to take flight.  Pppffffftttt!  

4 miles

Time 43:24

Ave Pace 10:51

Max Pace 7:06

This week has been a Strider filled because I also ran 6.5 miles with the Striders on Saturday.  It was my friend, Stacey’s first time joining the Striders at Starkey Park so I paced with her on the trail.

6.5 miles

Time 1:16

Ave Pace 11:44

Max Pace 8:19

Next month, I’ll be pacing along in the Juneathon again.  For the Juneathon, each participant has to run or do some form Juneathon dude logoof exercise every day and blog about it within 24 hours.  Easy peasy, right? We’ll see.  Every June I participate and I always fail.  It’s not the exercising every day, but the blogging every day that’s difficult for me.  In the past, I would get behind in the blogging and end up posting 3 days at once.  Oh well.  Maybe this time will be different. Wish me luck!  There’s still plenty of time to join the Juneathon if you’re interested.  Maybe we can fail together inspire each other to succeed.

The start of June also brings another Run DMT fitness challenge.  This summer, I want to bring sexy legs and six pack abs to the beach.  Therefore for June, we’ll be squatting through summer.  For this challenge, we’re following the 200 squats program (by the founder of the 100 push ups).  On the rest days we’ll do, abs.  The sexy legs summer challenge kicks off this Friday, June 1, so stay tuned.

And now for the Track Tuesday stuff!  Tropical Storm Beryl has been making things pretty unbearable around here.  The humidity has been just awful, but this morning the humidity and wind did a number on me.  By looking at my times, you can tell which sprints were running into the wind.  Thankfully, I pushed through the humidity and the wind because as soon as I finished the storm arrived.

Lap 1 – 1 mile

Time 10:02

 

Lap 2 – 0.25 mile

Time 1:53

Pace 7:27

 

Lap 3 – 0.24 mile

Time 1:54

Pace 7:53

 

Lap 4 – 0.25

Time 1:55

Pace 7:44

 

Lap 5 – 0.25

Time 1:55

Pace 7:42

 

Lap 6 – 1.1 mile

Time 11:14

Ave Pace 10:11

 

How were your sprints this week? Do you let the weather ruin your running plans?

To join our Track Tuesday linky party, do your speed work (at least 4 quarter mile sprints) on Tuesday or any day you that works best for you, blog about your times and remember to add our cool Track Tuesday button to your post.  Then, link up your post at either Ricole Runs or Run DMT to share Track Tuesday Speed Work Sessions.  To show support for our other virtual running partners on the Track Tuesday Team, be sure to visit the other blogs listed in the linky party.  Give them a virtual high-five and leave some comment love too.


*Also linking up at*

Stacy

Denise Mestanza-Taylor+

A Firework, a Flag and God Bless the USA

Posted on by Run DMT
5

Last week, Emmalynn’s teachers planned a Memorial Day program complete with songs, poems and red, white and blue attire. The kids were so cute.  I don’t think there was a dry eye in the house.

Thank you to all the service men and women who sacrificed so much to protect our freedom.

God Bless the USA!

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Denise Mestanza-Taylor+

Egg and Sausage Breakfast Casserole

Posted on by Run DMT
4

PhotobucketYou will seriously love this breakfast casserole recipe and you will want to bookmark it or pin it for sure.  Go ahead.  I’ll wait.

Because this breakfast is so tasty and such a crowd-pleaser, I’ve made it twice just this month for family and friends.  Seriously, it’s that good.  And the best part, it’s low fat.  You’re pinning it now, aren’t you?  I knew I would have you at “low-fat”.

I’m not sure how I stumbled upon Eat Yourself Skinny, but I was happy to find her low-fat recipes, especially her healthier version to a brunch classic.  However, I had to modify her recipe because I can’t eat breakfast sausage that contains MSG due to my sensitivity to it.  So, I substituted the reduced-fat pork sausage for an even lower fat option: Al Fresco Country Style Chicken Breakfast Sausage.

I also used a half loaf of Publix White Mountain bread because I thought the thick, dense bread would make a wonderful base for the casserole.  Both substitutions were spot-on and like I said, a real crowd pleaser.

All you need is a mimosa to wash it down.

Low-Fat Egg and Sausage Breakfast Casserole

(Adpated from Eat Yourself Skinny)

Ingredients

1 package Al Fresco Country Style Chicken Breakfast Sausage

1 medium onion, diced

2 eggs

4 egg whites

2 cups fat-free milk

1 ½ tsp spicy brown mustard

½ tsp Kosher salt

¼  tsp ground black pepper

½ loaf of dense, crusty bread cut into 1 inch cubes

2 cups (8 oz) reduced-fat sharp cheddar cheese, shredded

 

Directions

Preheat oven to 350° degrees.  Prepare a 13 x 9 inch baking pan with cooking spray.

In large skillet, stir and sauté onions until translucent.

As onions cook, slice sausage links into quarters.  Slice each link into quarters lengthwise and then slice each quarter strip into small bite size morsels.  Add to onions.  Stir and warm through.

In a large bowl, beat the eggs, egg whites, milk, mustard, salt and pepper.  Stir in the bread cubes, cheese and sausage mixture.  Pour into baking dish.

Bake at uncovered for about 45 to 60 minutes or until a knife inserted near the center comes out clean.  Watch closely for the last ten minutes to avoid overcooking or burning the casserole.

Let stand for 5 minutes before cutting.  Serve with Tabasco or fresh salsa.

Makes 12 servings.

Thanks for joining our weekly Friday Food Fight! Can’t wait to see what everyone is flinging this week!



*Also submitted at*

Denise Mestanza-Taylor+

5 Miles for Moffitt 2012

Posted on by Run DMT
6

Although my 5 Miles for Moffitt race was over two weeks ago, I’ve been struggling with this recap as well as a chest cold.

Against my better judgment, I decided to run the race with a hacking, nagging cough.  My chest was tight and I could barely breathe, but it was important for me to run this race in my Aunt June’s memory.  Aunt June spent the last two years of her life barely breathing through rounds of chemotherapy, therefore, I could easily suck it up and run with a little cough.

Friends advised me to take the race easy and not push myself, which was my plan.  “Listen to your body, don’t push it!” @forrestgump49er tweeted me.  I was just there to do something good in the ‘hood and support a cause that is bigger than all of us.

Much like last year, the course led us through the campus of my Alma Mater.  For the most part, it’s a flat course through the USF with lots of shady trees and the occasional hill.

We ran the past The American Cancer Society and Moffitt as subtle scenic symbols to remind us why what brought us here.

Past the hospitals, we began a gradual incline.  I remembered this being quite challenging last year, but this year it didn’t seem so bad despite feeling poorly due to my cold.  I guess all those fitness challenges paid off!

Around the bend, we ran towards the Sun Dome and then the course looped back with more “hills” on the horizon.

Once over the final incline, the 5 milers joined up with the 5K runners and surprisingly, it wasn’t congested where the two races met.

As we headed toward the finish, I caught a whiff of the jasmine hedge along the street.  I couldn’t help but sing, “Summer breeze races make me fine. Blowing through the jasmine in my mind.”  I’m not sure if anyone appreciated my humor or singing as we finished up our five miles.

At least I enjoyed it and my time too.  Even with a cold, I finished almost a minute faster than last year.

Gun Time 51:08.4 

Chip Time 50:45.3 

Ave Pace 10:10

Division Place 34/68

Overall Place 515/886

After the race, I hacked a lung from coughing and then I visited the Moffitt Mole Patrol for a free skin screening.  Since I constantly slather myself in sun block, I felt pretty confident in the results.  Boy, was I in for shock!  Apparently, I have some sun damage on my chest.  What?!  How is that possible? 

I determined it’s from all the unintentional exposure like walking through a parking lot or spontaneous play dates at the park.  Needless to say, this mama will make sun block part of her daily routine from now on!  I ain’t getting old lady neck or chest just yet!

When I put my racing top back on after my screening, I noticed my “in memory” sign was missing.  Somehow the sign had slipped out of the plastic sleeve during the race.  “I’ve lost my aunt!” I exclaimed to the doctor, but he looked very confused.  I’m sure he thought the sun was damaging my brain as well as my skin.

PhotoStory Fridaythe hollie rogue Look whooooo’s snapping Unknown Mami

Denise Mestanza-Taylor+

Progressive Picnic: Thai Basil Chicken Lettuce Wraps

Posted on by Run DMT
6

Roll out the picnic blankets and bring an appetite for the blogosphere’s first ever Progressive Picnic Blog Hop!

For this virtual picnic, each foodie blogger listed below is offering a different menu item.  Click on the links and be prepared to lick your lips as your eyes feast on an assortment of delicious dishes.

Camille from Growing Up Gabel is offering an appetizer, Bacon Wrapped Stuffed Dates.

Courtney from Peace, Love, Recipes is bringing the beverage, Red, White and Blue Sangria.

Ruthie from What’s Cooking With Ruthie is supplying the side dish, Picnic Perfect Potato Salad.

Heather of Hezzi-D’s Cooks and Books is dishing out the dessert, White Chocolate Brownies.

And yours truly is serving up the main dish, Thai Basil Chicken Lettuce Wraps.

Thai Basil Chicken Lettuce Wraps

Ingredients

2 Tbsp canola oil

1 lb boneless, skinless chicken breast cut into thin strips

½ tsp Kosher salt

¼ tsp ground black pepper

2-inch piece of fresh ginger, peeled and minced

4 garlic cloves, minced

¼ tsp crushed red pepper flakes

1 large yellow or white onion cut Asian style

1 red bell pepper cored and cut into thin strips

¼ cup tamari or low sodium soy sauce

3 Tbsp honey

¼ cup fresh basil, chopped

1 cup cooked Jasmine rice

Leafy green lettuce (Romaine or Bibb)

Directions

Heat the canola oil in a large skillet on a medium high heat.  Add chicken strips and season with salt and pepper.  Stir-fry for a few minutes to sear the meat at the edges.  Then, add ginger, garlic and red pepper flakes and cook for two minutes more.  Add the red bell pepper and cook until softened.  Add onions and stir fry for few minutes.  Once onions are soft, add tamari and honey.  Together, they should form a caramel colored sauce as they deglaze the pan.  Stir to coat chicken with the sauce.  Remove from heat and stir in basil.  The heat from the pan will cook and wilt the basil.

Using the leafy part of the lettuce, drop a Tbsp on cooked Jasmine rice in the center of the lettuce.  Then, add spoonful of the Thai Basil Chicken and gently drizzle some sauce from the skillet over the mixture.  Roll lettuce to form wrap and place on a serving platter. Continue with remaining stir-fry and serve.  If any sauce is remaining in skillet, pour it into a ramekin to use as a dipping sauce.

Denise Mestanza-Taylor+

Random Tuesday Thoughts about a Super Sloth with a Cough, a Sociopath, Some Hot Stuff and Track Tuesday

Posted on by Run DMT
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For the past two weeks, I had been suffering from a really nasty cold that I just couldn’t shake.  One of the fantastic symptoms of my cold was a horrible, wet hacking cough, like a smoker’s cough. No exaggeration, I sounded as though I had been smoking unfiltered Lucky Strikes for 20 years. With the cough, I also had this horrible tightness in my chest, which made it very difficult to breathe.

Despite not being able to breathe, I decided to go ahead and run in the 5 Miles for Moffitt race.  I already had skipped out on the Crazy Sombrero 5K the week before due to my cold and I didn’t want to miss another race.  Besides, my aunt spent the better part of two years fighting lung cancer, the least I could do was suck it up and run with a little chest cold.  Admittedly, that wasn’t the smartest thing I’ve ever done.

Just as the experts warn you, you shouldn’t run with a chest cold.  A runny nose or sore throat is a different story.  Limited breathing due to chest congestion is not a good thing and I truly believe running in the race extended the life of my cold.  So, let this be a lesson to you. Learn from my mistake.  Always listen to the Livestrong Gods.

So while I spent the time recovering from my cold, my blog suffered.  Actually, everything suffered.  I didn’t have the energy to do much.  I missed out on the superhero challenge.   I missed out on the Track Tuesday speed work.  I missed out on logging miles for the Joggermom Marathon. It made me sad to miss out on it all.  For almost two weeks, I was a super sloth with a cough.

Then when I woke up on Saturday morning, I could breathe, but I waited a couple more days just to be safe. I started running again on Monday and today it was back to business as usual with my speed work.  I am happy to be back on “track” now.

Now that I’m all healthy again, I’m a #superhero once again doing my Spiderman and Superman sets as well as running and blogging again.  The first half of the month may have been a loss, but next couple of weeks and the Joggermom Marathon will end on a high note.

Although my running may be back to business as usual, my blogging still had a slow start because yesterday, I totally flaked on a Music Monday post, which is a first in almost 3 years.  I’ve been playing catch up now that I’m feeling better and blogging a music post didn’t make the must-do list.  I felt horrible about it too since I’m an honorary co-host this month with Xmas Dolly and 4M crew.  Plus, this week’s theme was a song from a movie and movie soundtracks are my thing, a lesson I learned from the late John Hughes.  And I had such a good one in my head, but it just never made it to the blog.  Aw hell, I’ll share it now.

Is anyone else sad that all the shows are ending?  I am not happy about all these season finales and cliff hangers.  I am completely addicted to Once Upon a Time and that cliff hanger was the worst best.  Of course, if the show is not renewed for another season, I would be happy with the ending, without giving too much away.

Please tell me I’m not alone with my Once Upon a Time obsession!  I can’t wait for the Season 1 DVD to be released (August 28) so I can watch it all over again.  Seriously, it’s that good.

Once Upon a Time: The Complete First Season [Blu-ray]

When I am really into a show, like I am with this one, I visit the show’s website and read all the actors’ bios and watch the interviews.  I love reading where the actors studied and what other shows they’ve done.  Since I’m a bit entranced by the actor who plays Rumplestiltskin/Mr. Gold, Robert Carlyle was the first I investigated.  Imagine my surprise, when I learned he was the actor who played Begbie in Trainspotting.  Actually, I wasn’t truly surprised, because Rumplestiltskin in pretty creepy as is Begbie.  But Begbie gave me nightmares.

In case you aren’t familiar with it, here’s a glimpse.  Warning: Begbie is a psycho sociopath and these clips are violent and riddled with vulgarities.

Robert Carlyle may be better known for his role as Gaz in The Full Monty. (Be sure to click on that link and watch the movie clip.  Gaz is one sexy thing. lol)  Truthfully, I prefer to remember him as Gaz than Begbie.  It also demonstrates the depth to his acting ability.  Plus, with Donna Summer’s passing over the weekend, this scene and song seem very fitting pretty fitting.

 

So, there you have it. My Music Monday post may be a day late, but Track Tuesday is now literally Track Tuesday.  And now for the sprints…

1.1   Mile

Time 11:05

Ave Pace 10:05

 

Lap 1 –  0.25 mile

Time 1:73

Ave Pace 7:37

 

Lap 2 – 0.25 mile

Time 1:73

Ave Pace 7:37

 

Lap 3 – 0.26 mile

Time 2:01

Ave Pace 7:53

 

Lap 4 0.24

Time 1:52

Ave Pace 7:39

 

1 mile

Time 10:14

Link up and share your speed work and some music for your Track Tuesday/Track Tuesday post.


*Also linking up at*

Stacy

Denise Mestanza-Taylor+

Chicken and Chorizo Paella

Posted on by Run DMT
4

PhotobucketI seriously love Spanish food.  For me, Spanish food is comfort food, like someone’s else mac and cheese.  Throw a bunch of ingredients together and it’s like a latino’s version of a casserole.  Not to mention, there’s just something about the saffron that just makes me happy.

I’m just mad about Saffron. 

So when I found this easy, low-fat version of a Spanish classic, I had to give it a whirl.  Thankfully, my family loved it and now this meal is a regular on our weekly dinner menu.

Now, if I was a better latina, I would go to the bodega to buy my chorizo, but I’m too lazy for that, which is just sad really because there’s a bodega on every corner in Tampa.  However, there is really no need for me to make an extra trip to the bodega, except to support small business owners which I really should instead of giving money to big corporation.

But in one weekly shopping trip to my local Target, I can buy MSG-free Archer Farms Chorizo Sausage as well as pick up a allergy medication, tampons, a cute sundress, some new sandals for my kids and deeply discounted running clothes.  See how I save money shopping at Target?

But this post is about paella not summer deals at Target.

Chicken and Chorizo Paella (Pollo y Chorizo Paella)

(Borrowed from So Easy by Ellie Krieger)

Ingredients

1 Tbsp olive oil

3 chorizo sausage links

1 lb skinless boneless chicken breasts, cut into 1-inch cubes

1 medium onion, chopped

1 garlic cloves, minced

2 cups low-sodium free range chicken broth

½ cup frozen peas

1 cup uncooked white rice

1 ripe tomato, chopped

¼ sliced green Spanish olives with pimentos

½ tsp salt

¼ tsp ground black pepper

¼ tsp turmeric

Pinch of Saffron threads

 

Directions

Preheat oven to 375.

Using a large, heavy skillet with lid, heat olive oil in skillet on a medium heat.  Add chorizo links and cook for about 3 minutes on each side or until brown.  Remove links from skillet and slice into ½ inch round slices.  Return chorizo to skillet and add chicken.  Cook both meats together for about 5 minutes or until chicken is no longer pink on outside.  Transfer chicken and chorizo to a plate.

Add onions to skillet and cook, stirring often until softened, about 3-5 minutes.  (There should be enough oil in the pan left from the chorizo, but if need be, add 1 Tbsp olive oil to skillet.)  Add garlic and cook for about a minute.  Return chicken and chorizo to skillet and add chicken broth, peas, rice, tomato, olives, salt, pepper, turmeric and saffron.  Bring to a boil, cover and transfer to oven.  Cook until rice is tender and the liquid is completely absorbed, 25-45 minutes*.

*Time may vary depending on oven.  This dish takes closer to 45 minutes in my oven.

Thanks for joining our weekly Friday Food Fight! Can’t wait to see what everyone is flinging this week!



*Also submitted at*

Denise Mestanza-Taylor+