Chase:Every:Second

Enjoying every second of life and running.

A New Way

5 Comments

Workouts:

Wednesday (6/8):

6 Tempo (Treadmill, 2 Warm Up 2 @ LT 2 Cool Down, 49:07, 8:12 Pace)

Thursday (6/9):

Rest

Friday (6/10):

6 General Aerobic (Const Trail, 48:16, 8:03 Pace)

Saturday (6/11):

6 Easy (‘Hood, 52:21, 8:44 Pace)

Sunday (6/12):

0.91 Warm Up (8:41, 9:33 Pace)

4 Mile Race (Peoria Chiefs, 27:49, 6:58 Pace, 1st Female Overall)

0.63 Cool Down (5:33, 8:49 Pace)

Monday (6/13):

Rest

Tuesday (6/14):

5.15 Tempo (Treadmill, 2 Warm Up 3 @ LT .15 Cool Down, Tummy troubles cut cool down short)

Wednesday (6/15):

6.4 Easy (‘Hood, 56:11, 8:47 Pace)

Sunday after the race we headed over to dinner with Drew’s family. They are so sweet and made us feel right at home. Rob and Drew’s dad went for a flight in his Archer.

Work priorities are still filling my plate the most, but I’m also trying to focus on my lifestyle change to gluten-free. It will take a bit more planning, but luckily the changes so far don’t seem super dramatic. It’s just figuring out a new way to make recipes at home. I’m trying to look at it as a discovery of new grains and foods to try. I will be updating my nutrition page with my favorite gluten-free finds. šŸ™‚

Here is what I made for dinner the other night. I used polenta sliced and heated in a pan with olive oil. Then I layered the slices withĀ fresh basil from our garden and topped it with a little herbĀ olive oil and hadĀ gluten-freeĀ pasta sauce on the side. I also had a gluten-freeĀ “wheat tasting” baguette that was super yummy for dipping.

Rob’s version had basil herb cheese in between the layers. I’m still staying lactose free until my stomach is better. I may try a little when I’m feeling better to see if it’s something I can have moderately.

It was delish! The only thing I would change is I would use a little less olive oil next time, the polentaĀ didn’t need very much.Ā  Polenta is very versatileĀ and it says that it can be used in dishes that call for pasta or grains. If you have any great polenta or gluten-freeĀ recipes, please share!Ā I’m sure restaurant choices will be a bit trickier. I’ve started mapping out some gluten-free menus. If you have a fave place give me a shout! Thanks! šŸ˜€

5 thoughts on “A New Way

  1. Wow…that looks so fancy! I’ve never tried polenta, but it looks really good!

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  2. I love polenta. I’m really obsessed but I haven’t had in a while now that I think about it. That needs to change. Great workouts for the week. šŸ™‚

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  3. I love polenta. I make my own (with a crock pot it’s really easy). I usually just slice it and fry it with eggs for breakfast. GF eating gets easier. At first it seems like you can’t have anything, but after a while you realize there really is a LOT to eat out there. And more and more places offer GF menu items. But sometimes you have to ask. And there’s gluten in a lot of things, like soups, french fries, soy sauce, etc… but you learn what you need to ask about.

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  4. Biaggi’s has a gluten-free menu! they use brown-rice GF pasta and a GF dough for their pizzas. there’s also GF sauces: http://c3077342.cdn.cloudfiles.rackspacecloud.com/menu_glutenfree.pdf

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  5. I am both gluten and dairy free! Quinoa is a great food choice! Also there is a magazine and webpage called “living without” that has been amazing for me!!!! And mexican food is always a good option!

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