Running.
Jogging.
Shoes.
Hydration.
Nutrition.
Socks.
Strides.

It’s all Greek to me.
Seriously.

I’m a total rookie. Although I did my first 5k over 2 years ago, and have completed over 10 additional 5ks since. Plus 2 sprint triathlons and now a 15k, I don’t have a freakin’ clue what I’m doing and have basically survived this adventure through many episodes of trial and error.

To be completely honest, I have never, ever felt as badly after last week’s 15k compared to any other races I’ve participated in. Including the triathlons (I felt AMAZING after those). Not only did I feel emotionally defeated, but I was exhausted, dehydrated the next day, and developed a ridiculously painful foot blister that kept me off my feet and home on Monday after a walk-in clinic visit. I finally went on my first jaunt since the race last night and could barely complete a mile without feeling the inflammed blister pain on the sole of my foot. I’m telling you, it has NOT been fun!

Like I said in my previous post, competing in races alone is difficult. I mean it’s one thing to have other athletes around you, but when the nearest runner or walker is 2 football fields ahead or behind you, you truly are completely solo. To put it bluntly, it just wasn’t fun. I guess I wasn’t used to the feeling because during tris and 5ks you’ve always got walkers, bikes flying by, and lots of spectators cheering you on and making you feel like you want to finish for them. Until the last .25 mile of the 15k, it was a quiet, lonely road that I’m not sure I want to do again.

Maybe I’ll feel differently in a few months. Maybe I’ll feel differently when I put my feet into my new BROOKS! (yippee!)

Either way, I think I’ll stick to tris and fives for the time being, until I get more weight off and work on the mental and nutritional aspect of what it takes to be a “runner”.

Wow. What a day.
I can now say I’ve completed a 15k. AND, get this. I wasn’t last! In fact I finished with 5 participants still on my tail. Way on my tail. I finished in 2:48, 12 minutes ahead of the very last finisher. Now for some this may be a ridiculously slow time, BUT, it’s a PR for me because it was my first attempt at this distance! It can only get better from here.

The race started at 7:05am, so I set a very early alarm. Luckily we went to bed at a relatively reasonable time, so it wasn’t too bad hopping out of bed at a dark 4:30 (although the man may beg to differ!). We grabbed some breakfast, picked up my friend and tri training partner Lindsey, and before we knew it, we were standing at the starting line. The guy had signed up for the 5k (a man after my own heart!), but unfortunately his race didn’t begin until 9:30, so he had to hang out and waste some time while Lindsey and I set off on the 15.

The starting line was near the Gasparilla Pirate Ship on the bay. As the gun went off, I immediately lost Lindsey because I went off onto the sidelines to let the faster athletes pass. I crossed the start line about 6 minutes into the race, and had no sight of her, so I figured I’d be going at this solo. Racing alone is a difficult task. I did it at my last triathlon, so I definitely know the challenges a runner faces when you’re fighting the mental aspect of the race alone.

I started off walking at a pretty good pace. By the time I passed mile 1, I was maintaining a 16 minute mile. Unfortunately, I didn’t warm up very well, and my shins were on fire all the way until I reached mile 2. I’ve walked Bayshore dozens of times, so I appreciated the familiar sights to help me gauge my progress on the way towards the turnaround spot by Ballast Point Elementary, south of Gandy Blvd. I had tons of people still around me as I approached mile 3, but the noise level was definitely decreasing, aside from the public cheerers along the sidelines. I always appreciate the efforts people make to come out and cheer on participants. Just when you think you’re ready to give up and call a cab, someone says an encouraging “keep it up, you’re doing great” and you reevaluate your quitting mentality.

As I approached mile 4, I set my sights on people I was determined to either keep up with or pass. I had been trailing a group of men in their mid-50’s, maybe early 60’s. They were keeping up a great pace, even in their khaki shorts! They. Were. Hilarious. Saying things like “where are we gonna go after this. I don’t know about you, but I’ll be at Tampa General”. And I lol’d when one of the guys told his pal that their names and finishing times will be in the paper the next day. One of them responded with “hopefully not in the obituaries!”. Forget the champion pacing teams. These guys were my own personal pacers and entertainment until I passed them rounding mile 5.

Heading back down Bayshore towards downtown became increasingly difficult with every step. At this point I had 5 people behind me, and I wasn’t going to let them pass. As I headed back to Bay to Bay, I could feel some blistering at the bottom of my left foot. Additionally, the shade from the southbound lanes of Bayshore was no longer a luxury. The sun was beating down on me full force, and I could feel my energy draining. Although I had snacks and stayed hydrated along the course, there is nothing that can prepare you for the feeling of how your body responds to blaring, blinding heat.

By the time I reached mile 7, I had already built it up in my head that there was NO way I was quitting, with just a little over 2 miles left of the race. My feet were still moving, a nice breeze had begun, and I was still ahead of those 5 runners, and I was determined to keep that “lead”. By this time the 5k race had begun, so I entertained myself through mile 8 and 9 by watching the 15 minute 5kers rocket by me in obscenely fast speeds. I’m still blown away by their agility and power. To finish 3.1 miles in less than the time it takes me to finish 1 mile is amazing.

With just about .2 of a mile left, I caught a glimpse of the finish line. Although I could hear my tri trainer Deb yelling out “finish strong, run!”, I looked like someone out of Night of the Living Dead as I Thriller dragged my legs across the finish line and up to the area were the medals were given out. As the 5k finishers medals were handed to the heroes, I was almost given one when I had to speak up and say, “Hey, I’m a 15k finisher! Did you save a medal for the last 6 of us!?” Not to worry, I got mine. And I’ve never been so proud to own something that says “15k” on it.

I was also never so proud of my guy for finishing his THIRD 5k in less than 6 months!

I’m so happy to have him by my side on race days and at the finish line to share these awesome moments with. I couldn’t ask for a better boyfriend, honestly.

So what’s next? Well, tri season is coming up, so I’ll probably sign up for a sprint within the next month or so. Which I’m excited about because let me tell you, this 15k race was SO much harder than both of the sprint tris I’ve completed. Much, MUCH harder. So for now, I think I’ll skip long distance runs and get back into my first love- 5ks and sprint triathlons. But who knows what the future holds. I’d love to put a half marathon in my sights sometime in 2013. Although I’m sore, my hip muscles ache, and I took a 3 hour nap, I don’t regret signing up for the 15k at all. The folks at Gasparilla always aim for runner success, comfort and happiness. They aim to please and do a great job at putting on a well oiled race.

I’m off to enjoy dinner on the couch with my honey. He’s picking up Carraba’s as our celebrating meal for today’s great feat. So I’m going to go pop 3 Tylenol rapid release tablets, eat my lobster mac and cheese, and contemplate my next great adventure!

-Ste
ph 🙂

With less than 24 hours before the start of my very first 15k, I’m trying not to freak out staying calm, relaxed and keeping my head in the right frame of mind. I’m certainly not as worried as I am typically before a triathlon (damn you swim!), but nevertheless, the butterflies will be there whether it’s your 1st race or 100th.

As I mentally get my mind in shape, I’m also beginning to lay out everything I’ll need for tomorrow. The gun goes off at 7:05am, so it’s going to be an early wake up call, no doubt. Like any big event, if you’re prepared the night before, it’ll make for a smooth morning (and some extra snooze button hits!).

Now it’s no surprise I’m plus sized at the moment, and with that comes some extra challenges both pre, during and post race. I’ve learned lots of lessons over the past 3 years in how to accommodate for and work with my curves in a way to make racing comfortable. After all, if it were a painful, uncomfortable experience, I probably would have quit a long time ago.

Here are some of my tried and true tips for race success.

Shoes
The shoes you wear on race day should be the shoes that you have been training with. The worst thing you could possibly do is buy a new pair of shoes for race day (or even as soon as a month before!). Make sure you have clocked in plenty of miles in your race day footwear. You’ll save yourself from chaffing, blisters, achy soles and toes. Remember, we’re aiming for comfort. Don’t even think about throwing your race shoes in the wash anytime before an upcoming race. You don’t want to alter the shape or feel of the shoes- and that goes for the soles as well. If you’re really concerned about the condition of your shoe (remember, it’s a race, not speed dating) then throw some new laces on and wipe a magic eraser on them to give them that “new” appearance.

Clothes
Same rules apply. Going out and buying a whole new outfit for race day is just plain nuts. Whatever you’ve been training in is what you should be donning on race day. A few years ago I stumbled upon some yoga capris at Wal-mart. They’re knee-length and have a high waistband that you can either fold down or not. I carry a lot of my extra pounds in my mid-section, so many times regular workout shorts (even from the plus sized clothing section) will roll down past my midriff as I workout. I love these yoga pants because I can keep them unrolled and they stay put. If you can’t find pants like these, try using maternity workout pants (hey, nobody has to know!). They have that same extra large band that will hopefully solve the rolling down problem. Oh, and as for your unmentionables? Again, nothing brand new. Bust out those comfy cotton panties that are just the right size and worn in. You wouldn’t want photographers to catch you reaching for a wedgie!

Head
If you usually don’t run with a hat, don’t decide to wear one now (even if one came in your goodie bag). There’s nothing worse than hat headache. Do, however, have a plan for tying back your hair. I just bought myself the highly recommended Bondi Band to not only keep the hair out of my eyes (and believe me, I have unruly hair), but also the sweat. Speaking of sweat- it is NOT a good idea to apply sunscreen anywhere above the eyes. Once the sweat begins, and the sunscreen starts piercing your eyes with burning flames, you WILL regret it. Use the Bondi band to both keep your hair back and protect your precious forehead skin. Nonslip, ouchless rubber bands are also a good thing to keep handy (and will prevent you from looking like a lion if you have thick, curly hair like I do).

There’s no way that 3 years ago I would be sitting here,
typing this post- just 1 day away from racing in my first 15k race.

That Stephanie would have called this Stephanie
“nuts”.

But here I am, with just under 2
months worth of training, ready to tackle this distance, and place
a 15k medal in my collection. I’m VERY excited about this race.
After all, the Gasparilla Distance Classic was my first real
attempt at competitive 5ks. And when I say “competitive”, I’m most
definitely talking about the competition with myself: replacing my
old self with a new and improved self. Gasparilla holds dear to my
heart. I was over 300lbs when I participated in that first 5k, and
I’ll never forget the feeling that my best friend Kristin and I
felt when we crossed the finish line. I was hooked, and I wanted to
do more. Our official finish time, 49:37.

3 months later, I completed
my second 5k race: PanCan’s Purplestride, shaving 2 minutes off my
Gasparilla time.

And then, the cycle continued. More Gasparilla,
2nd triathlon, more Purplestride, and turkey trotting with my
guy.

So what I thought was going to be a nice little lunch and a 5k walk with my pal Lindsey turned into a commitment to do a 15k race.

You see, we were sitting there at Pane Rustica, enjoying bliss in the form of a acorn squash stuffed with chicken salad when before I knew it, we were both on our phones, credit cards in hand, registering for a 15k race just a month and a half away.

Well, here I sit, a WEEK away from the big day, feeling like I can actually DO this.

The man and I have been training religiously: walking around the new neighborhood, parks, trails and anywhere else we can plant our feet at. And tonight? We decided to spend our 8th month anniversary completing our longest training yet: 10k (6 miles). Although it seemed like a huge task initially, we (aside from some sore feet) felt awesome as we finished that last mile.

I can’t wait to cross that finish line next Saturday and collect my 3rd Gasparilla medal (my first 15k one!).

Stay tuned for a race recap!

PS- The guy is doing the 5k! SO proud of him!

Life has changed over the past year.
Some for the good. Some for the bad.

Mom was diagnosed with breast cancer in March of 2011, and it’s been quite the adventure to say the least. She’s been a trooper enduring chemo, a double mastectomy and a bout of radiation. She’s on the home stretch and kicking cancer’s ass all along the way.

I trained off and on throughout the summer. I probably should have been on my bike more than I’m willing to admit, but I hit the pool almost everyday, working on my stroke, my breathing and my speed. It was a good summer for swim training!

Unfortunately, I was still stuck with “the lead sled”, as my boyfriend endearingly referred to it as (my Wal-mart special Schwinn). Hey, I mean it DID take me through my first triathlon season without fail (or a flat), and has been, all in all, a “good” bike. I knew I needed something lighter, faster and more reliable, but I just wasn’t in the right financial state to pick up something worthwhile. I figured I would ride it one more time for Tarpon 2011, then officially retire it as I scrimp and save for something new (used). Unfortunately, Tarpon was canceled, and I wasn’t able to compete. Fortunately, the next event happened to change that Tarpon cloud.

I was more than surprised, floored, ecstatic, elated, on the verge of fainting when my awesome boy(man)friend (boyfriend is SO 7th grade) surprised me with a bike. He told me we had to pick something “up”. Little did I know he had a surprise in store- a Trek!

Faster. Lighter. Smoother. I just cannot dig up enough adjectives to describe the difference I feel after just one ride on this baby. With 24 speeds, I’m going to fly.

The good news? Tarpon was rescheduled for October 8th, and I shaved off 8 minutes from last year’s time and I attribute it completely to my new wheels!

Here’s the race recap:
I was partially ready for the race, but excited to have my first double digit race number (#48), ever.

How was the swim? Although the air was chilly, the water wasn’t too bad. It was early October, so it was comfortable. I had a great start (the water was DEEP!). I knew it was going to be a hard race because although I was doing it with the Tri Monsters, I had no one at my level racing by my side like last year. I was all on my own, and I had to overcome that mental barrier pretty quickly. I as rounded the first buoy, I realized how deep the water was when I felt my timing chip come off of my leg. When I reached down to grab it, I couldn’t reach the bottom and didn’t want to waste any more time or effort on an impossible search, so off I went. Although I wasn’t the last out of the water, I was definitely towards the bottom, but I had completed one of the most horrifying tasks: I finished the swim all alone.

I climbed onto the shore and jogged to T1, feeling better than I thought. I got my breathing under control, threw on my helmet, shoes, took a swig of water and jumped on my awesome new Trek. The ride out onto the causeway was NUTS! The wind was blowing and it was quite the task just to get the first 2 miles out of the way. Once I was able to turn a corner and get away from the headwinds, I was rolling. The 10 miles were effortless. Brian was waiting for me as I passed the truck, rooting me on like the amazing boyfriend he is. I felt SO good turning the corner and coming back into T2- again, not the last bike back!

I mounted my bike, removed my helmet, threw on some shorts and off I went for the last leg of the race- the 5k. I felt amazing. My pace was great, the wind was cool and the cheers from the sidelines were there- just like last year. I wasn’t the last one off the course, and I’ll never forget the feeling when I crossed the finish line and met my team and my guy right there waiting to give me the much appreciated support I need to keep going with this endeavour.

Once I did the math (clock time-wave start time) I was able to calculate an 8 minute reduction from last year’s time. I couldn’t feel more proud of myself, and more motivated to kick it up another notch next season.

Deb’s husband Gene took a video of the whole experience. Check it out and join us for the 2012 season! (that’s me in the black and purple!) 🙂

Early on in our relationship I learned about my sweetie’s love of Oatmeal Raisin Cookies. I remember him mentioning it during of our all night long phone conversations and baked up a batch for our first trip together over the summer. I knew he loved them (or me) because he ate them all.

So a month or two later, I made another batch. And they were gone as well. So I knew he was a true fan of all things oatmeal raisin. Needless to say, throughout the past 6 months, I’ve made more than a few dozen.

When he gave me permission to start introducing veggies into his diet by “tricking his tastebuds” and hiding the goodness, I knew one of the first recipes I would try to alter would be THE cookie.

Here is the recipe: You won’t BELIEVE what’s hiding inside!
1 cup ICBINB baking sticks, softened (or butter)
1 cup white sugar (or sub Splenda, 3/4 cup)
1 cup packed light brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose white flour (or one cup white, one cup wheat)
1 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/4 teaspoon nutmeg
3 cups quick cooking oats
2 tablespoons brocolli puree (just place 1 brocoli crown in the food processor with 1/2 cup water, then measure the amount needed).

Directions:
Cream together butter and sugars. Beat in eggs one at a time, then add vanilla and brocoli puree. Combine flour, baking soda, salt, and cinnamon; stir into the wet mixture. Mix in oats.
2. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Roll the dough into walnut sized balls and place on a greased cookie sheet.
3.Bake for 8 to 10 minutes, or until golden brown, but still soft on the top. Cool and enjoy!

My verdict: At first bite I couldn’t even tell the broccoli was in there.
His verdict: He ate 5, without a blink.

So it’s no secret I’ve found someone fabulous. He’s kind,
smart, cute, funny, loving.

What more could
a girl ask for?

Well, this foodie can find
just one, and only one thing wrong with this dreamy man: his
tastebuds. That’s right. His tastebuds. The man is THE pickiest
eater on the planet. Well, maybe not THE pickiest. I think my mom
Judy still has that title. But he’s a close second.

Of course I’ve completely looked passed this
“quirk” and have still fallen in love head over heels, but, as many
of you know, I love a challenge. Especially when it involves food.

After much research, I have decided to add
a little spin to my cute little blog and not only trick all of
your tastebuds (my devoted readers) with low
fat, sugar free recipes that make you feel like your’e eating the
real thing, but his too! I mean one
cannot go through life without eating fresh fruits and vegetables.
It’s just impossible! At some point or another one must succomb and
admit to the delicousness of a fresh peach, crunchy sweet carrots
and (my fav) velvety sweet potatoes. So I plan on creating recipes
that (at first) hide the goodness, so he’ll never know they’re even
inside, then ease him into small bites here and there until (evil
laugh) he falls in love with brocoli, asparagus, and
tangerines!

Impossible? Well, I’ve already
tricked him once today, and he ate 5 of them! (stay tuned for that
recipe), so I think it CAN be done. Not every recipe will be a
success, but I’m hoping to have more hits than misses.

If YOU have any ideas on how you hide the goodness
into your family’s favorite dishes, please feel free to share! I’ll
post them on FakedGoods and give you the credit.

Happy eating!
-Steph

When the temperature changes and the days grow shorter, my entire world becomes a little brighter.

I. Love. Fall.

And although there is a special place in my heart for a little holiday called Halloween, it doesn’t compare to the space I’ve made for Thanksgiving; a holiday that is strictly about family and friends, traditions, togetherness, football (totally an ode’ to my sweety) and of course, the star of the show… food.

In a very short amount of time, life has drastically changed.
2011 brought a plethora of unexpected surprises: both challenging and life changing.

So, with that said, I have a LOT to be thankful for.
I’m thankful for my family, for without them, traditions and memories wouldn’t exist.
I’m thankful for my mother’s doctors who have helped her kick cancer’s ass.
I’m thankful for my friends, who have been my silver lining through it all.
I’m thankful for my boyfriend, who has shown me what true love really is.
I’m thankful for my job and the opportunity I have been given to teach what I love.
I’m thankful for my health and my happiness, for I’ve never felt more fulfilled.
I’m thankful that I’ll get to spend another holiday season with those whom I love.
And most important, I’m thankful to have the opportunity to enjoy another 365 days in 2012 making NEW memories and enjoying MORE moments.
I KNOW that the best is yet to come!

Here is my Abuelamom’s recipe for her Thanksgiving dressing. It’s a tradition we’ll never give up. Although she isn’t physically here to dine with us anymore, she’s here with us in this recipe.

12 cups of your favorite cubed/diced stale bread
1 1/2 lbs of ground sausage (I use Jimmy Dean Regular)
4 stalks of celery, diced
1 1/2 large vidalia onions, diced
4 sprigs of fresh thyme
1 stick of butter
2 cups of craisins or raisins
1 cups of chopped pecans
1 cup of chopped walnuts
8-10 cups of chicken broth or stock
salt to taste
pepper to taste

Saute onions and celery until translucent. Put aside. Brown then crumble the sausage. Do not drain. Mix dry ingredients together and place into a large pan. Add sausage and broth. Mix well, but do not “mush”. Place cold sliced butter all around the top of the stuffing. Bake covered in a 350 degree oven until center is warm. Uncover and bake for an additional 5 minutes if you like the crispy edges like I do!

I’ll be sure to follow up with a picture tomorrow.
Happy Thanksgiving to you all, and to all a good feast!
-Steph, The Faker Baker

I overheard somone talking about “noodle replacements” in their lasagna recipes one day. I never had really even thought about NOT using noodles in one of THEE most delicious Italian dishes ever to be created. I mean, how is some stupid vegetable going to satisfy me the way those flat curly sultans of semolina do?

Boy, was I wrong. Between the creamy ricotta, meaty flavors from the mushrooms and ground turkey, you really, truly don’t miss those floppy things at ALL!

Experiment with your own veggies! Try eggplant, broccoli or even, dare I say, sweet potatoes? The possibilities are endless. As I am writing this a friend of mine is telling me about a family member who makes a lasagna like this with cabbage! How novel! So get at it kids, and try this. You (and your waistline) will be glad you did!

3-4 Large green zucchinis
3-4 Yellow Squash
1/2 cup sliced baby portabello mushrooms
1 whole sweet vidalia onion, diced
1 jar of tomato sauce (whatever brand you like, just check the label for high fructose corn syrup or sugar)
2 cups part skim mozzarella cheese
1-16oz container of part skim ricotta cheese
1 cup of frozen chopped spinach, thawed and drained
1 lb ground turkey or chicken
2 tbsp. olive oil
2 tbsp. fresh chopped Italian parsley
2 tbsp. fresh chopped basil
kosher salt
pepper
red pepper flakes
2 tbsp. minced garlic cloves

Preheat oven to 375.
Slice all of the squash and zucchini into thin discs (about 1/4 of an inch think) This will take the place of the noodles in the lasagna. Roast the squash and zucchini in the oven with salt, pepper and a drizzle of olive oil at 375 for about 15 minutes (or until tender).

Brown diced onions and garlic in a bit of olive oil. Set aside. Brown ground turkey/chicken. Add onions, garlic and sliced mushrooms to the meat. Combine well and cook until mushrooms are tender. Mix 1 1/2 cups of mozzarella cheese with the container of ricotta cheese, basil, spinach, parsley, red pepper flakes and a pinch of salt together. Set aside.
In a casserole dish/pan, ladle tomato sauce and spread along the bottom of the pan.
Begin lasagna by layering (in this order) zucchini and squash, meat mixture, cheese mixture, repeat. I like to make mine at least 2 full layers. Top with tomato sauce.

Cover and bake at 375 degrees for 30-35 minutes. During the last 5 minutes, sprinkle the remaining mozzarella cheese and bake uncovered until cheese is melted.

Note: The longer it sits, the better! All those veggies release quite a bit of water, even after they’ve been roasted. If you let it sit for at least 20 minutes, it’ll be easy to cut and more “lasagna-like!”

I dare you to miss those noodles!