Please excuse Hillary from blogging for the next

8-48 hours, as her computer is at the tech

hospital for its 3 year check-up. She will

return to her duties as soon as the doc clears

up a couple of bugs.

Dr. B. Logger, M.D.

I made two delicious – if I do say so myself! – vegetarian entrées the past two nights. I’m inspired to share with your last night’s recipe first, so this post is a bit out of order – let’s just roll with it.

What do you do with a 4.5 1b. zucchini!? You make zucchini pancakes, of course!

Savory Summer Squash & Feta Pancakes

[original recipe courtesy of Moosewood Cookbook]

• 2 c. coarsely-grated zucchini
• 2 eggs, separated
• 1/2 c. [perhaps more] crumbled feta cheese
• 1/4 c. minced scallions
• 1/4 tsp. dried mint
• s + p
• 3 T whole wheat flour
• olive oil for frying
• Greek yogurt for topping

Place the grated zucchini in a colander, then in a bowl; salt it lightly and let stand 15 minutes. Rinse, then squeeze out excess water.

Combine zucchini, egg yolks, feta, scallions, spices, and flour.

Beat the egg whites until they form soft peaks. Fold into mixture.

Fry in olive oil, on both sides, until golden and crisp. Serve topped with sour cream plain Greek yogurt.

Great flavors, though I would add more flour next time to create a more traditional pancake texture. I think sundried tomatoes would be a tasty addition. It’s a simple recipe to use up your fresh, farmers’ market veggies… and who doesn’t love breakfast for dinner!?

* * *

Following dinner, I quickly whipped up a batch of banana soft serve before gluing myself in front of the TV to watch SYTYCD.  

Who needs ice cream? I worship the creator of banana soft serve [BSS]. Dreaming of tonight’s version now… Please tell me you’ve tried it. What’s your BSS style?

Gotta go figure out how zucchini will make an appearance in tonight’s eats. I tell ya… that 4.5 lb. zucc is a Green Monster [pun intended]! Then it’s So You Think You Can Dance. Do two people really have to go?

Happy almost Weekend!

Hillary

* * *

Today’s Training

• 58-minute run
• 10 minutes stretching
• 10 push-ups
• abs

The days I don’t post are usually because I’ve spent that time dancing around my room half-dressed to teeny-bopper tunes on Grooveshark.

I can’t sing to save my life.

I am a small-town girl and always will be.

Poor grammar is sort of my #1 pet peeve.

I miss watching my brother play basketball.

I have never been on a roller coaster.

Sometimes I don’t know why I feel compelled to share all this.

I am tired of ‘coloring between the lines’.

I have a crush on Kent Boyd, like ever other 14-year-old girl in America.

I occasionally get sick of running… such was today.

I strongly dislike ‘doing abs’.

I am quiet, but not shy… and am not modest, by any means.

I don’t really eat my meals in our overly-photographed green grass.

I’m realizing there’s more to life than food… like blurry bar pictures with friends.

* * *

Two scrumptious, savory recipes + 1 sweet treat are up next…

Good night!

Hillary

Despite the cool temps around here this summer, I’ve been craving a lot of cold cereal with fresh blueberries. Bye bye hot oats, hello cold ‘n’ crunchy cereal. I recently found a new granola that I like, Nature’s Path Agave Plus. After polishing off the box, I decided to make a version of my own. Have you ever made granola? Oh boy, it makes the house smell divine!

Recipes of the past:

• Humboldt Honey Granola
• Cheery Cherry Almond Granola

I really enjoyed this simple granola, but my homemade version is 18x better. What the heck are tocopherols anyway?

Good 4 U Granola

• 4 c. rolled oats
• 1 c. raw sunflower seeds
• 1 c. chopped pecans
• 1/2 c. unsweetened coconut
• 1/4 c. ground flax
• 2 tsp. cinnamon
• pinch of salt
• 1/4 c. + 2 T canola oil
• 1/4 c. + 2 T agave
• 1 T vanilla

Mix together the dry ingredients in a large bowl. In a separate, smaller bowl, mix together oil, agave and vanilla. Pour liquid over oat mixture and combine thoroughly. Place onto a baking sheet in a thin, even layer. Bake @ 350* for 30 minutes, stirring ever 10 – be careful, it burns easily.

It’s also quite delicious layered with 0% plain Greek yogurt and fresh b-berries, along with a Banana Chocolate Coconut Muffin. However, this tasty breakfast didn’t do my hunger justice after a hilly ‘n’ chilly 52-minute run. When’s lunch?

An Oat Note:

Jenna made enough granola the other day to feed an army, so she’s giving away a hot pink bag of her 5 star resort recipe!

In the beginning of May, I wrote a guest post for Teri about eating local. Now that it’s summer and farmers’ market season is at its prime, I thought I’d post my article once more for those who may have missed it the first time.

* * *

I am sure you are all familiar with the terms carnivore, herbivore, and even omnivore. I assume most consider themselves the latter – eating both plants and animals – while those who eat a vegan diet (and perhaps even vegetarians too) title themselves as herbivores. What and who are locavores, you may ask? Locavores, as the name indicates, are those that focus on eating locally-grown and produced foods. With our country’s current effort on “going green,” local food is a hot topic; I wanted to share a few facts and my two cents on the importance of a locavore lifestyle.

Growing up in a rural town on California’s north coast, fresh, local food was in abundance. I have fond memories of strolling the farmer’s market centered on our town’s square with my mom almost every Saturday morning between the months of April and November. The plaza would come alive between the hours of 9am and 2pm with live music, happy vendors, and friendly shoppers with baskets bulging with farm-fresh produce. Little did I know, this weekend family ritual has had a significant impact on my life today.

Although I do not currently reside in the agriculture haven of Humboldt County, making smart choices about what type of foods I chose to support, and where I buy my groceries hasn’t slipped my mind while away at school. As a college student on a rigid budget, I cannot say that my kitchen is stocked only with organic, locally-grown food as would be my preference; however, the more and more I learn about the devastating effects industrial agricultural has on our environment, the more I am willing to shell out a few extra bucks to support a movement I believe will help our planet spin longer and healthier.

The importance of eating locally can be rather complex, but perhaps a few statistics will inspire you to think about the route your food travels from farm to table:

• Industrial food travels an average of 1,500 miles from farm to fork.
• Locally-produced food requires 17x less petroleum than does a diet based on food shipped across the country.
• Industrial agriculture has reduced the varieties of fruits and vegetables available by 75% since the beginning of the 20^th century.
• Today, 75% of the world’s food is generated from just 12 varieties of plants and 5 animal species. Iceberg lettuce, frozen and fried potatoes, potato chips and canned tomatoes make up almost half of U.S. vegetable consumption.

Here are a few of the many benefits of eating local:

Locally gown food tastes better.

As kids, my brother and I loved when my mom would buy a big bag of raw, organic green beans for us to crunch on as we sauntered around the Saturday market. The flavors and aromas of foods that have been plucked out of the earth just hours before consuming do not even compare to the plastic-wrapped bags of starched lettuces that survive on supermarket shelves for unnatural amounts of time.

Local organically-grown food is healthier for you.

“Local organically-grown food that is eaten soon after being harvested is higher in nutrients and does not contain pesticides and added hormones found in industrially-produced food” (pg. 10). More often than not, local famers use organic farming methods which build soil and soil fertility. Soils rich in organic matter have a greater capacity for additional nutrients that they can convey to the plants.

Buying local helps build our economy & community.

Growing up in a small town with little to no corporations (and the fact that my family has been running our family-owned and operated business for 35+ years), supporting others trying to make their way in this world the same way is a no-brainer. “Several studies have shown that every dollar spent in a locally-owned store has three times the effect of a dollar spent at a store owned by a distant corporation” (pg. 10).

I hope these few words have inspired you to learn more about becoming a locavore, whether you chose to continue eating a carnivore, herbivore, or omnivore diet. Our agricultural standards and food industry in general has frankly gotten out of hand. I hope you will take part in putting the dirt back into your own hands. Start by researching farmer’s markets in your area, look into receiving weekly boxes of produce from your neighborhood famers, or better yet… turn over the soil in your own backyard and plant some seeds of your own. ‘Tis (always) the season to eat sustainability, organically, and locally.

Here’s to a healthy planet and a healthy YOU!

Your farmers’ market fan,

Hillary

Source: Locally Delicious: Recipes and Resources for Eating on the North Coast. Copyright 2009. Anne Anderson, Martha Haynes, Ann King, Carol Moné, Lauren Cohn-Sarabia and Suzanne Simpson.

The majority of the time I am okay with a simple, one bowl dinner. I could eat a huge salad night after night. Though, sometimes I appreciate a full, nutritionally balanced plate a food at the end of the day, especially Sundays. The past two nights I didn’t eat at home, so tonight’s scrumptious supper was particularly appreciated.

• Wild Salmon + Briana’s Lemon Tarragon Marinade

Trying to take in my Omega 3’s in the way of salmon while I’m home [by the sea], as I don’t typically purchase/cook fish for myself while at school.

• Roasted Broccoli with Olive Oil + Salt
• Quinoa + Fresh Pepper
• Salad: Homegrown Greens [Little Gems, Arugula, Parsley], Heirloom Cherry Tomatoes, Avocado, Lemon Cucumber, Olive Oil + Seasoned Rice Vinegar

Normally, I polish off my dinner and am still slightly hungry, but I could not finish my plate tonight. It really makes a difference having a high protein meal [salmon + quinoa]. Love big Sunday breakfasts and dinners.

I’ve found a new love: crispy, salty roasted broccoli – mmmm!

* * *

I feel like a real working girl [hardly!] having to wake up and go to work again in the a.m. Where did the weekend July go!? Only 2 more weeks at home [SAD face].

Have a great week!

Hillary

Q: Are you a 3 square meal kind of eater, or a frequent snacker/grazer?

I made a new record… I haven’t posted since Tuesday. That’s 1…2…3…4 days of being absentee! Wish I had a really cool, edge-of-your-seat sort of story, but I would be making it up. Please don’t hold a grudge, I just didn’t have the food picture-taking sort of energy this week.

what I did do this week:

• Soaked up the sun at the river.
• Went to a friend’s 2-person play.
• Made good-for-you granola [recipe soon!].
• Drank fresh strawberry basil mojitos.
• Visited with old high school friends.
• Prepped organic, local produce for a wedding.
• Catered the wedding.
• Ran 6x.

Despite being exhausted – with a capital E – from a long week of work & play, I drug myself outta bed at 8:00am today to run. Dedication. Addiction. Call it what you please. However, I could barely pick up my feet, so my anticipated long run turned into a 45-minute run/walk:

• 20-min. run
• 10-min. walk
• 10-min. run
• 5-min. walk

Something’s better than nothing! All I could think of while running [music-less] was a sizzling griddle of monstrous pancakes. Upon my return, I bolted through the door, headed directly to the kitchen, yanked out the ingredients and in <12 minutes I was eating pancakes. A new record for fastest pancake prep!

I made up this recipe up on the spot AND it worked… really really well.

Healthy Pancakes for a Hungry Runner

• 1 1/2 c. whole wheat flour
• 2 T sugar
• 1 T ground flax
• 1 T baking powder
• 1/2 tsp. cinnamon
• pinch of salt
• 1 1/2 c. 1% milk
• 2 T canola oil
• 1 egg
• 1/3 c. chopped pecans

Mix dry. Mix wet. Wet <—> Dry. Add pecans. Heat oiled griddle. Drop 1/3 c. of batter. Let bubble. Flip. Plate. Top with your heart’s desire. Eat. [Makes approx. 8-10 4-inch ‘cakes.]

Fluffy. Fresh. Filling.

I’m looking forward to a much needed day of R&R today, including computer catch-up, house clean-up, errands, and writing for College Lifestyles.

What have you been up to this week?

Hillary

‘Tis the motto of my life currently. Can I copyright it? It’s simple… to keep calm, I run. It really is the cheapest and easiest form of therapy. Speaking of running, how about I finally reveal my training plan for my upcoming half-marathon!?

On October 17, 2010, my running partner for life [a.k.a. Courtney] and I will be running the Nike Women’s Half-Marathon in San Francisco, CA. We have run 2 halfs together, and this race will mark our third. Unlike the previous two, we will sadly not be able to train with each other this time around, as I am now attending a different university. Running races together is a bucket full of fun, but I think the best part is the time spent together training, side by side – chatting, laughing, pushing our endurance, sweating, and accomplishing. I’m not looking forward to training for 3 months solo, but I must run on.

I will be using the 12-week training plan that the advisor of our running club made for us our freshman year of college [for our very first half]. However, since I have a few more miles on my legs since 2008, I will be turning up the training a notch – I want a PR!

The 12-week training plan from our advisor/best teacher ever is as follows:

• Run 30-45 min. 3-4x/week
• Cross train 1x/week
• Long run 1x/week

In 2008, for our first half, we started our first long run at 50-60 minutes, peaked at 100-120 minutes (10-12 mi.) on Week 9, and then tapered to 80 minutes (8 mi.) by Week 11.

• Rest 1x/week

How My Training Will Differ for Half #3:

• I will be ‘moving’ during training, changing up my routine a bit.
• I don’t have my partner in crime to run with.
• I will have The Resort, which means: a) more cross training b) interval/speed work

My goal is to strengthen my endurance for the remainder of the summer, so it will be easier to maintain when I return to the school scene. While at school, I plan to use spinning as my main form of cross training, the treadmill and indoor track for interval/speed work, and weight training for general strength.

Tentative Long Run Schedule:

• Wk 1: 60 min.
• Wk 2: 65 min.
• Wk 3: 70 min.
• Wk 4: 80 min.
• Wk 5: 90 min.
• Wk 6: 100 min.
• Wk 7: 90-100 min.
• Wk 8: 100-110 min.
• Wk 9: 100-120 min.
• Wk 10 : 90 min.
• Wk 11: 80 min.
• Wk 12: 1/2 Marathon!

I think that basically sums up my training plan for Half #3. Please don’t hold me to it too strictly, as some weeks there may be 2 rest days, some weeks there may be none. Life is going to continue on for the next 3 months as is wishes; I will do my best to stick with my plan, but if it gets sticky, I’ll just run on…

For the next 3-months, you will be able to follow my daily training here.

* * *

Because I’m playing catch-up, Monday was a treadmill interval day:

45-minute run @ 2.0 incline

Set 1: 8 min. @ 6.8 / 2 min. @ 8.0

Set 2: 8 min. @ 6.8 / 2 min. @ 8.2

Set 3: 2 min.@ 6.6 / 2 min.@ 7.4 / 4 min. @ 6.6 / 2 min. @ 7.6 – random!

Walk It Out: 5 min. each @ 4.6, 4.4, 4.2

Today [Running Tuesday!], was a hill repeat day in the forest:

65-minute run, including 4 hill repeats [2 long @ 2 min. / 2 short @ 45 sec.]

I think that does it! Let me know if you have any bits of training advice, or questions about my plan. For my fellow foodies out there, more photos + recipes soon : )

XOXO,

HILL on the run

I know, I know… I said I would have my half-marathon training plan up yesterday, but frankly, I wasn’t interested in taking the time to write it all up. Instead, I did normal summer activities like go on a 40-minute run with my bestie/half-marathon partner, followed by a walk downtown to the Saturday farmers’ market, and lunch at the local bagel shop.

After dinner, my 6-year-old neighbor came knocking on our door to invite us to make s’mores in their backyard. Despite the fact that I’d just polished off a bowl of homemade banana soft serve, I gladly accepted his adorable offer.

You can read more about our Saturday night s’mores here: CLassic S’mores Fit for the Healthy Co-Ed

I did write a post yesterday… for College Lifestyles. I had been struggling all day to find writing inspiration, and it wasn’t ‘til 10:00pm – saturated with s’more smoke – when I had an ‘ah ha’ moment. You can’t force writing. It doesn’t work that way. ‘Ah ha’ moments have a reason behind their scheduling.

* * *

Today’s a different story… as it should be. I declared today ‘a day in the kitchen’. I had three things that needed to be dealt with: 1. ripe bananas, 2. garlic scapes, and 3. fresh basil from the market.

3 individual ingredients = 3 individual recipes. In between recipes, I cleaned; I guess it was a Sunday of cookin’ and cleanin’. Mama Hill is too accurate of an alias.

Recipe #1: Blue Ribbon Banana Chocolate Coconut Muffins

Since my Summer Bliss Bread was such a success, I decided to make the recipe a second time [in the same week!], subbing bananas for zucchini + a couple other alterations*.

• 3/4 c. all-purpose flour
• 3/4 c. whole wheat flour
• 1/4 c. unsweetened coconut*
• 1/3 c. rolled oats
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1 tsp. cinnamon*
• pinch of salt

• 1/2 c. canola oil
• 1/2 c. organic cane sugar
• 2 eggs
• 2 T non-fat plain Greek yogurt
• 1 tsp. vanilla

• 3 ripe bananas, mashed *
• 1/2 c. pecans, toasted & chopped*
• 1/4 c. chocolate chips

• 1/2 banana, sliced thinly
• unsweetened coconut

In a smallish bowl, mix together dry ingredients. In a medium-large bowl, whisk together oil and sugar. Whisk in eggs, 1 at a time. Add yogurt, vanilla, and mashed bananas. Add flour mixture, mixing minimally. Fold in nuts and chips. Plop 1/3 c. of batter into each paper-lined muffin tin. Top with 1 piece of sliced banana and a light sprinkle of coconut. Bake @ 375* for approx. 22-24 minutes. Makes 12-14 muffins.

Recipe #2: Garlic Scape Bean Dip

[recipe courtesy of The Edible Perspective]

• 4 chopped garlic scapes, flowery end removed
• juice of 1 lemon
• 1/2 tsp. salt
• pepper to taste
• 1 can of white beans – I used Great Northern
• 1/4 c. olive oil

Add chopped garlic scapes and lemon to your food processor. Process until finely grated, scraping the bowl as needed. Add the beans, salt + pepper and blend away. Stream in olive oil 1T at a time, until desired consistency is reached. Blend, scraping down bowl as needed. Add more salt + pepper to taste.

*I followed Ashley’s recipe exactly, except I did not add any water. I was pleased with its consistency and did not want to dilute the flavor. Speaking of flavor, garlic scapes are spicy! And yes… they leave you with garlic breath. I intend to use it in my lunchtime sprouted wheat wraps, and as a dip for my favorite chips.

Recipe #3: Green Goddess Summer Pesto

• 1 bunch of fresh basil, about 1 c.
• handful of homegrown parsley, about 1/4 c.
• 1/2 c. romano cheese, finely grated
• 1/4 c. walnuts
• 1/4 c. olive oil
• salt + pepper

Place all ingredients, except the olive oil, into a food processor. Whirl away, scrapping the bowl as necessary. Stream in olive oil and blend until you have your desired consistency. It’s a 3-minute recipe, I swear!

When you have fresh basil pesto at your fingertips, you don’t put it away… you use it!

Have I mentioned that I’ve been on a [homemade] pizza kick this summer?

• Alvarado Street sprouted wheat pizza crust
• pesto – fresh off the press
• sautéed shitakes + yellow onion in olive oil and white wine
• steamed zucchini
• black pepper chevre + romano

Yes, Mom – you’re reading that correctly: I ate mushrooms! Crazy things happen when you leave town.

* * *

Dry contacts. Time to sleep. More cooking tomorrow, but this time I’m getting paid for it.

I hope y’all have a lovely week!

Hillary

Oh, and I promise I will post my training plan in the near future. Three months ‘til race day!

I went on another beautiful bike ride with my dad today. It was a step up from our previous ride. We rode to the quaint, coastal town of Trinidad. It was a foggy Friday morning here on the North Coast, which meant for a cool ride. The sky wasn’t that gorgeous blue that it was last time around, but instead, its typical whitish-grey.

After climbing the hills to Trinidad for its spectacular view of the waves, we were greeted by this:

The thick, perspiring fog was smothering the ocean, and it didn’t seem to be going anywhere anytime soon. No whale watching today. We strapped up our helmets again and off we went…

Tour de Trinidad

• Distance: 33.2 miles
• Time: 2:41:28
• Average Speed: 12.3mph
• Top Speed: 23.5mph

Pre-ride fuel.

• 2/3 c. Nature’s Path Oaty Bites
• 1/3 c. Nature’s Path Agave Plus Granola
• 2/3 c. Humboldt Creamery 0% Milk
• 1/3 c. of our neighbor’s a-mazing blueberries
• 1/2 banana

I’ve been on a cold cereal kick. Must be this incredibly hot summer weather, hah! ; )

Post-ride fuel.

PB & [raspberry] J on organic sprouted wheat flax bread + 1 juicy peach… then there was an apricot and another half of banana. CARBS!

Dinner. I think my Humboldt sushi craving is officially cured.

Mango + cilantro in sushi… who would’ve thought!?

Marathon Training Plan post tomorrow!!

Hope you’ve had a relaxing Friday night : )

Hillary

Question of the Day:

Do you like bike riding? My heart belongs to running, but I have certainly been enjoying giving my body a ‘rest’ with these refreshing rides.

Are you watching the Tour de France? The TV is turned on at the crack of dawn in this household for the month of July just to follow the yellow jersey. My dad owns a bike shop. Enough said.