Tuesday, April 9, 2013
Building a friendship with each passing mile.
Much has been written about the benefits of running with friends but I have to admit, I never totally bought into it. I was always content in the fact that running was my solace for the demands of everyday life. What I did when I needed me time. After years of running occasionally with groups and sporadically with friends it has finally hit me.It was not just about how many miles I ran or what pace I was at for each distance but the sharing of the experience. I am not speaking about race day; that can be a different story. I am referring to training and general fitness running.
I had begun to wean in my running schedule and found my runs far less fulfilling. Then a cyclist friend came to me and expressed interest in triathlons but they had not run, in there words, in years. Suddenly, I found myself more focused during our runs and developing greater motivation. There were runs where we spent the entire run decompressing, other had fewer words but the sound of our footsteps. I not only increase my mileage, boosted my running enjoyment but I built a deeper, and invaluable friendship that has extended past the pavement.
Wednesday, January 9, 2013
Running for life or death?
Initially, when I read the article I noticed that all of the photos where of Triathlons which is an entirely different entity then marathon running solely. A slight digression, I know, but an interesting selection by the author. The primary study referenced in the Wall Street Journal, is an editorial published in the British Journal Heart. The British Journal Heart is an international peer review journal for professionals in the health care field. In a brief, The Wall Street Journal article, focuses on the new research metrics that are being tested on "Older" athletes, that are not competing solely in running events.The author discusses how previous research measured primarily the number of deaths during races. While the new research focuses on the negative impact it has on the longevity of runners as they age, specifically those who run over 25 miles a week. The article included an opinion from two different Sports Cardiologist, one of which authored the paper. The other cardiologist, is a former elite marathon runner, opposes the new research. He believes the researchers are "manipulating the data" as well as strictly focusing there research on association as a runner. Thus, overlooking other potential causes for the negative findings like, pre-existing conditions or diseases. While both sides of the research have valid points, for me the article comes down to reconciling in some way my conflicting passions. I will have to both agree and disagree with the findings. Tempering my athletic brain with my training profession, so that can both advocate caution to some while, half heartily accepting them for my own training philosophy.
At the end of the day for me; running/training goes way beyond what health benefits I receive; it speaks to my soul. Every time the ever popular "GO" word is uttered it ignites my competitive drive and urges me forward even when the finish line is invisible.
Tuesday, January 8, 2013
10 ways to stay fit at work
Friday, November 23, 2012
Holiday Recipes
Vegan and Gluten Free
Brown Rice Salad with Roasted Butternut Squash, Chestnuts, and CranberriesServes 4
30 minutes or fewer
Brown rice and butternut squash make this salad filling but not overly heavy.
· 1 12-oz. pkg. cut butternut squash
· ½ or (1/2 cup) red onion, chopped (½ cup)
· 3 Tbs. olive oil
· 1 6.5-oz. jar cooked chestnuts, coarsely chopped
· 1 cooked brown rice (2 cups)
· 1 tsp. grated lemon zest
· 1½ Tbs. balsamic vinegar
· ½ cup fresh or frozen Cranberries (dried Cherries maybe substituted)
· 1 5-oz. bag arugula, coarsely chopped
1. Preheat oven to 475°F. Line rimmed baking sheet with parchment paper. Toss together butternut squash, onion, and 2 Tbs. Olive oil in large bowl. (If desired Season with salt and pepper) Roast squash 15 to 20 minutes, or until tender, stirring occasionally. Add chestnuts during last 5 minutes of baking.
2. Meanwhile, warm rice according to package directions, and toss with lemon zest in large bowl. Whisk remaining 1 Tbs. oil with vinegar in small bowl. Pour vinegar mixture over rice, and add pomegranate seeds. Stir in warm squash mixture. (Seasoning with any combination of salt, pepper, cayenne or thyme) Fold in chopped arugula, and serve.
Chocolate Basil Cake with basil buttercream frosting
Nonstick baking spray with flour
1 cup sugar
1 cup packed fresh basil leaves (plus addition leaves for garnish)
5 tablespoons unsalted butter
1/2 cup unsweetened cocoa powder (not Dutch process)
2 large eggs
1/2 teaspoon baking soda
1 and 1/2 teaspoons vanilla extract
1/4 teaspoon salt
3/4 cup all-purpose flour
1/2 cup hot water
Preheat oven to 350°F. Spray a 9-inch round cake pan with nonstick baking spray with flour.
Place the sugar and basil in a food processor. Process until basil is chopped fine and uniformly green in color (it will look slightly wet).
In a large bowl whisk the melted butter, cocoa powder and basil sugar until well-blended. Whisk in the eggs, 1 at a time, until blended and smooth. Stir in the baking soda, vanilla, and salt.
Gradually add flour to bowl, stirring just until blended (do not over stir). Add hot water to mixture, stirring just until blended. Pour batter into prepared pan.
Bake 22-25 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes on a wire rack. Sprinkle with powdered sugar. Cut into squares. Cool completely, Prepare sour cream frosting. Spread over cake and garnish with basil leaves, if desired. Makes 9 servings (serving size: 1 wedge).
Basil Buttercream (vanilla bean blog)
1 1/2 cups whole milk
1/3 cup heavy cream
1 cup fresh basil leaves, packed
1 1/2 cups granulated sugar
1/3 cup all purpose flour
1 1/2 cups (three sticks) unsalted butter, soft but cool, cut into small pieces
1 tsp pure vanilla extract
Combine milk, heavy cream, and basil in a heavy bottomed saucepan. Heat gently, until just simmering, and remove from the heat. Let cool, and refrigerate for at least 2 hours and up to overnight. Remove basil leaves from cream, squeezing any 'basil juice' from the leaves into the cream.
In a heavy bottomed saucepan, whisk the sugar and flour together. Add the milk-cream-basil mixture and cook over medium heat, whisking occasionally, until the mixture comes to a boil and has thickened, about 10 to 15 minutes.
Transfer the mixture to the bowl of a standing mixer fitted with the paddle attachment. Beat on high speed until cool, 7-9 minutes. Reduce the speed to low and add the butter; mix until thoroughly incorporated. Increase the speed to medium high and beat until the frosting is light and fluffy, about another 1-2 minutes.
Add the vanilla and continue mixing until combined. If the frosting is too soft, put the bowl in the refrigerator to chill slightly, then beat again until it is the proper consistency. If the frosting is too firm, set the bowl over a pot of simmering water and beat with a wooden spoon until it is the proper consistency.
· 6 tablespoons (3/4 stick) butter, semi-soft, divided
· 2 1/4 pounds Yukon Gold potatoes, rinsed
· 1 1/2 pounds red-skinned sweet potatoes (yams), peeled
· 2 1/2 cups 2% milk
· 1 garlic clove, pressed
· 1 tablespoon kosher salt
· 2 teaspoons fresh thyme leaves
· 1 teaspoon ground black pepper
· 1/8 teaspoon ground nutmeg
· 1/2cup whipping cream
Preparation
· Preheat oven to 400°F. Coat 13x9x2-inch glass baking dish with 2 tablespoons butter. Thinly slice all potatoes; place in prepared dish. Bring milk and next 5 ingredients to boil in medium saucepan; pour over potatoes. Dot with 2 tablespoons butter. Cover with foil. Bake until potatoes are tender and milk is almost absorbed, about 50 minutes.
· Bring cream to boil in saucepan. Uncover potatoes, pour cream over, and dot with 2 tablespoons butter. Bake uncovered until top is golden brown in spots, about 25 minutes. Cool slightly.
Wednesday, August 15, 2012
New Mommies and Fitness
Kelli Atangan can be found leading Kingstowne Mommy Strides every Tuesday and Thursday morning at 8am in the Kingstowne area of Alexandria,VA. For more information find us on Facebook: http://www.facebook.com/KingstowneMommyStrides
Tuesday, July 17, 2012
Caribbean Sounds 10k Race Results
This past weekend on Saturday, our very own co-owner and personal trainer ran in the Caribbean Sounds 10k. She did a fantastic job by placing 2nd in her age group 20-29, and #12 overall of men and women. Embody Pure Fitness are an elite group of personal trainers as well as exceptional athletes, we can make you faster, stronger, and decrease your risk for injuries. Grace Thompson has placed in the top 5 in kettlebell competitions, races, and other endurance sports. To schedule a private session with her email embodypurefitness@gmail.com or follow her on twitter @embody_fitdc
Thursday, July 5, 2012
Powers out but you can still workout!
It is not fun when a interruption in power de-rails your workout routine. With a easy to follow program you can keep going even without the lights. Programming based on your current level of fitness, consist of a mixture of cardio, core and strength training. This will ensure that you will not miss a beat when the power does return. The only things you will need is space, some water and your body. Below is a sample program that you can adjust to met your current fitness level. Let's get started.
Plank- 30-60sec
High Knees- 45sec
Burpees- 20-30x(refer to the figure below)
Push-ups-20-30x (can be done modified)
Alternating Lunges 15-20x (per side)
Squat Jumps- 30-60 sec
Repeat three times!
Done let a little thing like lose of power slow you down.







