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Filtering by Tag: InstaPot

Halloween Treats

With all the Halloween craziness going on today I decided to take today as a rest day. It seems we all overslept, undoubtedly due to the coziness of our beds complimented by the sound of pouring rain and dark morning skies. This dreary weather (which I love by the way) kind of makes you yearn for comfort food. I have some troubles with food in the morning and often just choose black coffee but this morning I was hungry so I decided to try the baked egg frittatas I made and froze last week. 

Last week sometime for dinner I made Stuffed Peppers for dinner (I substituted ground beef with chorizo). I decided to double the filling mixture for the kids to use for tacos, burritos and these egg frittatas. To make the eggs frittatas I greased a muffin tin with butter and added a spoonful of the chorizo filling. I then mixed 6 whole eggs with a bit of heavy cream in a bowl until they were blended well and pour the eggs into the muffin tin cups. I should have left a bit of room at the top but unfortunately I filled them to the brim. Then I topped each egg cup off with shredded sharp cheddar and scallion. With a little bit of maneuvering and lots of mop up I got the tin into the oven and baked for 25min at 325 degrees. I did not try them the day I made them so today was the day. They were pretty good. Eggs are not my favorite food but I really like the chorizo mix and the frittatas are a good thing to have on hand for a quick on the go breakfast.

My lunch was definitely more deconstructed. I had a Kirkland Protein Bar at 12:30pm (4 Net Carbs) then a iced sugar free coconut Americano topped with heavy whipping cream about 3 hours later. I really shouldn't be having the artificial sweeteners of the sugar free coconut syrup but I'll deal with that at another time. This drink is absolutely scrumptious by the way. Maybe I will switch it up and add Whole Earth sweetener instead of the SF Coconut syrup in the future. I'll let you know if I go that route.

I had some Kerrygold Dubliner cheese for a snack (and maybe a glass of red wine) while I cooked dinner in my InstaPot tonight. Traditonal Halloween dinner is pizza. Since Mike and I are not partaking in pizza I made Chicken Jalapeno Popper Chili. Verdict=delicious. Instead of tortilla chips as a garnish we used chicharrones. They are a pretty good substitute if you need a little crunch. The IP was perfect to use on a night like tonight since everything cooked quick and unattended while dealing with kid chaos trying to get out the door for trick or treating. Plus the IP switches over to warming mode in case I miss the beep.

No candy consumed this Halloween. It was a little tempting due to the open bag of candy corn right under my nose but I got over it and managed to send that bag home with someone else. 

I will add links to recipes when I'm on my PC. Tomorrow I plan to run 3-4 slow miles in the morning. Hopefully I can get my 3rd MAF test in this week as long as I'm still feeling well and sleep well.

This is what I am doing

I have been conducting some experiments on myself over the past several months. My husband and I began trying to eat LCHF (Low Carb High Fat) first starting with the 2 then 4 week challenge on the Diet Doctor website. I have been trying to keep a strict low carb/ketogenic diet with my macros in the 5/20/75% ratios. Key word here is "trying". It is amazing where you find carbs so it has been a process filtering out the small products you don't ever think much about. I am also finding it difficult to consume as much fat as I need but I can go into more trial and error later as I am playing catch up on this blog post. I have not had weight pouring off of me like many people but I feel I am definitely leaner and my skin is better. My main goal is really to become fat adapted and a fat burning machine.

The next experiment I have been running on myself is HR training. This has also come with many trials and is an ongoing learning process. Using the Maffetone 180 Formula (180-age plus some additional factors) I came up with my number (I talked about it a little bit here in a previous post). Here is where some learning curves have come in. First I started with just 180-age but after reading the additional factors I realized it should be lowered. I had settled on trying to keep my HR below 133 but lowering it again may be an option if I am not seeing progress. I will probably get into why I am doing this more in later blog posts but for the most part I felt after 10 years of running and 4 years of coaching/running group runs I was overtrained and in the black hole. I am currently reading Primal Endurance (and listen to their Primal Endurance Podcast) and so far have found many similarities between Mark and Brad's ideas on training and Lydiard training.

I am a "trial by fire" kind of person so this will be a work in progress and I something I have committed myself to do over the next year. Results so far, I am now slow as shit which tells me my aerobic system was really suffering. However, even though I slowed to a near walk I am seeing improvements in my HR training times and even better than that I feel awesome after my runs. I can do my 2-2.5 hour runs and feel refreshed without aches/pains afterwards. Part of coming out of the hole was finding the joy of running again and I definitely am. I will post MAF tests results in a future blog post as I get into more daily posts about my progress.

I am not a foodie, food blogger or even a person that likes when people post pics of their food but I will do it here because part of the challenge/experiment with changing our eating style is that we have to cook a lot more often. We are discovering new ways to cook, what to cook and new things to eat. The last thing I made was Primal Butter Chicken from the Primal Desire website. I recently purchased a InstaPot pressure cooker and have been having some fun finding new recipes to cook for my family. This was one of them. I am not a huge Indian food person but this was delicious and we got 7 servings out of this recipe. Once I worked out the #'s this is actually higher in carbs than I would like (almost 15g/serving) so something to think about in the future if I make this again.