Running and Recipes: Day Sixteen

Happy St. Patty’s Day!  What better way to celebrate than run 10 miles?!  However, I’ve been having some trouble with my runs lately, and I hope it can be attributed to my body still adjusting to the Whole30.  I’m on day 16, or day 7 if I re-start from my cheat day.  I’m hanging in there, hoping I reach the day where my body starts using my fat reserves as fuel.  Our 10 mile run took nearly as long as a half-marathon.  I just feel bad for my running partner because I feel like I can’t move my body any faster than a 9-10 min pace.   And even at that, my heart rate is still elevated to 160bpm+.  When I try an exerted effort to hit 8-8:30 pace, it increases to 174, but I’m not able to sustain this for a while.  It’s almost unenjoyable and discouraging to run.  I checked on the Whole30 forum and it seems like this is a common side-effect for endurance athletes:

Tonight we made another Martha Stewart inspired recipe adapted to be Whole30-compliant. While this cooked, my bf/sous-chef Fritz made a very gourmet crab and shrimp salad with cucumbers, tomatoes, avocado and arugula dressed with lime and olive oil with beautiful knife cuts and plate presentation. Doesn’t look like he will be competing with Carla anytime soon on Food Network’s Worst Cooks in America ??

 

Roasted Chicken Thighs with Tomatoes and Olives
INGREDIENTS

6 bone-in, skin-on chicken thighs
6 chicken drumsticks
3 tablespoons extra-virgin olive oil
1 pint grape tomatoes, halved lengthwise
1 cup pitted botija olives (Peruvian)
3 sprigs fresh thyme
Coarse salt and freshly ground pepper
DIRECTIONS

  1. Preheat the oven to 450 degrees F.  Combine chicken, oil, tomatoes, olives and thyme in a large bowl.  Season with salt and pepper and

Cioppino Recipe – November: Thing Three

I know it’s the 2nd of December, but let’s finish up the “Three Things: November.”  For my last thing, I wanted to “cook something new,” specifically, cioppino.  Originally, I thought this would be something that would take all day; that’s why I set my sights on Thanksgiving (side note: it didn’t take more than maybe an hour and a half).  As a result of this decision, my Thanksgiving was the most unconventional thus far.  No turkey. No stuffing.  No sweet potatoes.  No pumpkin pie.  However, it did produce the best leftovers known to mankind…or maybe just me, since I am the cioppino fiend.  Everything was amazing, and for once I didn’t feel stuffed to the brim, or sleep-induced by tryptophan.

Cioppino
by Giada De Laurentiis, slightly modified
INGREDIENTS:
3 tablespoons olive oil
1 large fennel bulb, thinly sliced
1 onion, chopped
3 large shallots, chopped
2 teaspoons salt
4 large garlic cloves, finely chopped
3/4 teaspoon dried crushed red pepper flakes, plus more to taste
1/4 cup tomato paste
1 (28-ounce) can diced tomatoes in juice
1 1/2 cups dry white wine
5 cups fish stock
1 bay leaf
1 pound mussels, scrubbed, debearded
1 pound uncooked large shrimp, peeled and deveined
1 pound scallops
1 1/2 pounds assorted firm-fleshed fish fillets, such as sole, cut into 2-inch chunks
DIRECTIONS:

  1. Heat the oil in a very large pot over medium heat. Add the fennel, onion, shallots, and salt and saute until the onion is translucent, about 10 minutes.
  2. Add the garlic and 3/4 teaspoon of red pepper flakes, and saute 2 minutes. Stir in the tomato paste.
  3. Add tomatoes with their juices, wine, fish stock and bay leaf. Cover and bring to a simmer.
  4. Reduce the heat to medium-low. Cover and simmer until the flavors blend, about 30 minutes.
  5. Add