Here we go again, yesterday marked the beginning of Boston Marathon training, so 16 weeks and 100s (maybe 1000s) of miles until the big day. This year I decided to try something new and actually train with a coach again. About a month ago I started a new part-time job as running coordinator for a local gym which enabled me to get connected with a coach and group to train with. He has an extensive running history and impressive resume and best of all I love his training philosophy of flexibility and quality over quantity.
The first training run was hills, my favorite, ugh! I don't know why I back away from hills lately since I feel so much stronger afterwards. Suck it up and think of the results! What better motivation to get out there then record high temps of 52F and sun yesterday for the run. I can honestly say that this is the first time I have ever run in less then a winter running jacket and tights in December. I am loving this weather, thank you mother nature. This warmth and snow free paths is wonderful. Today I resisted the urge to run and followed the schedule calling for cross training instead. This morning I got in 40 minutes on the elliptical and did strength/core work. I will follow the schedule and not overtrain...No Injuries!
Now that training is back so is better eating and meal planning. Looks like the blog focus will return to running and food for now. A few weeks ago in attempts to use some leftovers I decided to make this macaroni and cheese and think it will be back on the plan for next week.
Chipotle Mac n Cheese with black beans
1 small onion chopped
2 cloves garlic
1 or 2 chipotle peppers in adobo sauce
1 cup corn
1 15oz can black beans rinsed and drained
1 8oz block cream cheese (light is okay)
2 cups skim milk or nondairy milk
2 Tbsp corn starch
3-4 cups cheese (I used cheddar and muenster)
1 16oz package corn pasta cooked al dente
1 cup bread crumbs (I used corn)
Saute onion, garlic until soft, add pepper and adobo sauce. Put mx in food processor and chop, add about 1 oz cream cheese and 1/4 cup milk and puree. In large bowl mix all ingredients except bread crumbs. Pour into 9x13 pan coated with cooking spray, top with bread crumbs. Cook 35-40 min 325F