Marathon Training and a Detox Mango Avocado Smoothie

Here is what you think about when you sign up for a marathon:
1. I'm young, I'll probably be fine.
2. This looks really cool.
3. It's a bucket list thing.

Here is what you think about during training:
1. Geez this is a lot of running.
2. I'm so hungry all the time.
3. My knee hurts.
4. Am I sure I can do this?

And here is where I am at now:
1. I'm totally ready.
2. I'm totally excited.

Last weekend, I ran the Magellan Ready to Run 20 miler.  I was so nervous leading up to the event, but when I finished I was truly amazed.  I ran the whole time at my 10 minute mile pace.  Therefore, I ran 20 miles in 3 hours and 20 minutes.  It was amazing.  I have never felt such relief and excitement at accomplishing anything like this before. I have been training with CARA (Chicago Area Running Association) and it has totally paid off.  If someone told me 5 years ago that I would be running a marathon, I would have thought they were completely insane.  And yet, here I am.  Last year, I went and watched some of the Chicago Marathon and decided that I should do it.  Now, I am two 2 weeks away!!!  I feel totally ready and completely amazed at what I can do.

post-run!

Today, was the first "taper" run.  After 20, you taper (run less and less) until the race.  Today, I ran 12 miles and it was the first time in 6 weeks that I ran less than a half marathon during the weekend.  How insane is that???

Throughout training, I have tried to focus on my health as well as my running and teaching.  However, all this running really does just make me want to eat everything in sight!  To try and avoid eating a ton of junk, I have discovered various healthy recipes.  Today, I am sharing one.  This is one of a few smoothie recipes that I have tried over the course of my marathon training and it really is delicious as well as nutritious.  I highly recommend it as a great way to get your veggies and feel amazing.  If you are running a ton, you will need more than this, so maybe have some peanut butter with toast in addition to the yummy smoothie.

Detox Mango Avocado Smoothie

Ingredients:
1/2 cup chopped fresh mango
1/2 cup sliced avocado
1 cup orange juice (I used Tropicana 50)
2 tbsp lime juice

Directions:
1. Put everything in blender and blend until smooth.  This makes 2 large smoothies.

Enjoy :)

2013: A Year in Review and a Fabulous New Year's Cocktail

2013 was one amazing year.  I can't believe all that has happened.  I completed student teaching, graduated from college, ran my first half marathon, got my first teaching job, moved into an apartment with Bri, and became a mom!

For all you readers who just became shocked about that last detail, I have to clarify.  I became a mommy to the cutest cat in the world!  I can't believer I haven't talked about Benny already!  Bri's sister found a kitten on the streets and Bri and I decided to take him in!  His full name is Benedict Ted Cumberbatch.  The Benedict Cumberbatch part comes from Bri's sister who decided it was a great name.  Plus, he is an awesome actor and stars as Sherlock in the BBC version of Sherlock Holmes (great show!).  The Ted part comes from Bri's and my favorite show, How I Met Your Mother.  Bri and I are Marshall and Lilly (he's a lawyer and I'm a teacher) and then we just needed a Ted to complete our apartment!  He's an awesome little kitty and I love him so much! Also, I apologize in advance for any typos in this post...Benny is currently laying on one of my arms while I type and is just being too darn cute for me to move him.

The other most exciting accomplishment for me this year has been my work as a new teacher!  I absolutely love my job, love my colleagues, and love my students.  I am have a great year and, although it is exhausting and often difficult, it is so rewarding and I know that I have chosen the right path based on how happy I am.

In other news, I have continued to cook and run as much as I can.  These are clearly important passions of mine and I am grateful to have kept up with them as I have become more busy with my job.  Although I am very happy, I have made up my mind on a few new years resolutions.  The biggest one is that I want to blog more.  I have continued to cook, but I have seriously cut back on blogging.  I want to change this in the new year and make sure to keep up with my blog.  I also want to work on becoming a better teacher by taking classes to further my education and make sure that I am the best I can be for my students.  In addition, I have set my sights on running my first marathon and I can't wait to start documenting that experience.  This new year is sure to be great and I can't wait to continue to share all my experiences here.

Finally, on a fun note, I am making a fabulous cocktail for tonights festivities.  Some friends are coming over for a potluck and I have decided to contribute stuffed shells (coming to you soon) and a Sparkling Pomegranate Cocktail!

Sparkling Pomegranate Cocktail
(adapted from Food & Wine)

Ingredients:
1 quart pomegranate juice
2 cups orange juice
2 cups limeade
750 ml Prosecco
1 fresh orange, sliced
1 fresh lime, sliced
ice

Directions:
1.  Pour all wet ingredients into a large pitcher and stir to combine.  Stir in slices of the orange and lime.  Chill.
2.  Serve with ice and additional slices of orange and lime.

Enjoy :)

Goat Cheese Cheesecake with Cranberry Sauce Topping

This is the perfect Christmas Cheesecake.  It was absolutely amazing!  I was shocked at how creamy this guy was, but also how light it was.  Plus, the beautiful cranberry topping put this cake over the top.  I am going to make this again!  However, I am celebrating Christmas at my aunt's house and she is lactose intolerant.  Maybe cheesecake isn't the best dessert to bring over there...

Goat Cheese Cheesecake with Cranberry Sauce Topping (adapted from Dash of East)

Ingredients:
1 cup graham cracker crumbs
1/2 cup old fashioned rolled oats
4 tbsp unsalted butter, browned
16 oz low-fat cream cheese
12 oz goat cheese
1 cup sugar
zest of one lemon
juice of 1/2 lemon
2 eggs
1 tsp vanilla
12 oz fresh cranberries, rinsed
1 cup sugar
1 cup orange juice
pinch of cinnamon
pinch of nutmeg

Directions:
1. Preheat oven to 400 and lightly grease a 9 inch spring-form pan.
2. Brown butter in a saucepan: over medium  heat, melt butter and then continue to swirl for a few minutes or until it is lightly browned and fragrant.
3.  In a bowl, mix the graham cracker crumbs, oats, and brown butter together.  Press the mixture into the bottom of your pan.  Bake in the oven for about 8-10 minutes or until lightly browned.  Remove and let cool.
4. Reduce the oven heat to 325.
5.  In a large bowl or stand mixer, beat the cream cheese with the goat cheese until well combined.  Scrape down sides and add in the sugar, lemon zest, and lemon juice.  Beat until well combined.  Scrape down sides and mix in the eggs one at a time until well combined.  Beat in the vanilla.  Scrape down sides and continue to beat for another minute or two.  Pour mixture over your crust and bake in the oven for about 60 minutes.  Sides should be firm and middle can be slightly wobbly.  Remove and let cool.  Cover with plastic wrap and let chill in the fridge for a few hours or overnight.
6. Make the cranberry sauce: Place the cranberries, orange juice, sugar, and spices in a saucepan and heat over medium-high heat.  Stir and bring to a boil until all the cranberries have popped.  Remove from heat and let cool.  Mixture will thicken.  Refrigerate until ready to serve.  Top cheesecake with the cranberry sauce.

Enjoy :)

Cranberry Sauce

I adore cranberries.  Also, here in Wisconsin, cranberries are kind of a big deal.  Every week at the Farmer's Market, you can pick up huge bags of fresh cranberries!  I know they are not everyone's favorite cup of tea, but I think this recipe could change a lot of cranberry non-believers out there into believers.  The recipe is crazy simple and crazy good.  I basically used the recipe that was on the bag of cranberries and used Orange Juice instead of water.  Please put down the canned stuff, go get some fresh cranberries, and make this sauce.  It's perfect for Thanksgiving!

Cranberry Sauce

Ingredients:
12 oz fresh cranberries, rinsed
1 cup sugar
1 cup Orange Juice

Directions:
1.  Heat the orange juice and sugar in a saucepan until boiling.  Add in the cranberries and let boil until they all pop.  Remove from heat and place in a bowl to be refrigerated   As the sauce cools it will thicken.

My First Turkey

I participated in making my first turkey this past weekend.  The Little Sisters of Delta Theta Sigma threw a Thanksgiving Feast-Harry Potter Style for an event we call, Dinner/Auction.  We have dinner, we have an auction, and its a great fundraiser.  We dressed up like Harry Potter characters and it was a blast!  For the next few days, I will be updating this menu with posts on the Thanksgiving recipes that we made for this awesome feast.  Stay tuned...

The Menu:

Thanksgiving Stuffing

Roasted Herbed Carrots

Creamy Garlic Mashed Potatoes

Homemade Cranberry Sauce

Golden Snitch Cake Pops

Butterbeer

Julia Child's Chocolate Mousse

It's Julia Child's 100th birthday! In honor of the amazing chef, I made her chocolate mousse!  I didn't want a huge amount so I made a baby chocolate mousse.  It was the perfect little treat to celebrate the birthday of an amazing woman.

I love cooking Juila Child's recipes because they always make me feel classy and accomplished.  So far I have tried out two versions of her Boeuf Bourguignon: Vegetarian and Traditional.  I have also made her Pommes Dauphinois.  I even made Cherry Clafouti!  Julia was an inspirational woman and chef and I love making her food!

Julia Child's Chocolate Mousse

Ingredients:
1 egg, separated
3 tbsp sugar
1 tbsp orange liqueur (I used Grand Mariner)
1 1/2 oz semi-sweet baking chocolate
1 tbsp strong coffee
3 tbsp unsalted butter
pinch of salt
1/4 tbsp sugar
2 tbsp heavy whipping cream
1/4 tbsp sugar
1/8 tsp vanilla
1/8 tsp orange liqueur

So tiny and cute!

Directions:
1. Bring a pan of water to a simmer over medium-low heat.  Fill a separate bowl with ice water.
2. In a medium bowl, place the egg yolk and sugar and beat until mixture falls back on itself.  It should be thick and pale.  Beat in the orange liqueur.  Place the bowl over the simmering water and beat for 3 to 4 minutes.  Mixture should turn foamy.  Move the bowl to the ice water now and beat for another 3-4 minutes over the ice water.  Mixture should look like mayo.
3. Place chocolate and coffee in a small pan and melt over the simmering water.  Remove from the heat and mix in the butter to create a smooth cream.  Beat the chocolate into the egg yolk mixture.
4. In a separate bowl, beat the egg white and salt until a soft peak forms.  Beat in 1/4 tbsp of sugar until a stiff peak forms.  Fold in 1/4 of the egg white mixture to your chocolate mixture.  Fold in the rest of the egg white mixture.  Refrigerate for about 2 hours.
5.  To serve: make the whip cream by whisking the heaving whipping cream with the sugar, vanilla, and orange liqueur until a stiff peak forms.  Top your mousse with the whipped cream and enjoy!

Enjoy :)

Nutella Orange Cookies with White Chocolate Chips

Last night, I got to go to Wrigley Field for a cubs game! The cubs didn't fare so well, but A.J. Burnett from the Pirates almost pitched a no-hitter! It was a very exciting game enhanced by an amazing dinner beforehand at DMK Burger Bar and a fantastic little treat during, ice cream in a souvenir pink helmet!

I have so many fun things going on this week! And, just to make things even better, I whipped up a batch of some of my favorite cookies.  One bite of these cookies and you will have a party of flavors raging in your mouth.  I'm not kidding.

Nutella Orange White Chocolate Chip Cookies (adapted from See You in the Morning)

Ingredients:
2 1/2 cups flour
1 tsp baking soda
1 tsp salt
1/2 cup unsalted butter, at room temperature
1 cup sugar
1/2 cup brown sugar
1/4 cup nutella
2 eggs
1 tsp vanilla
zest of one orange
1 cup white chocolate chips
1/2 cup semisweet chocolate chips

Directions:
1. Preheat oven to 375 and line some baking sheets with silpat or parchment paper.
2. In a medium bowl, whisk flour, baking soda, and salt.
3. In a large bowl, beat butter and sugars until light and fluffy, about 3-4 minutes.  Beat in the nutella until well combined.  Beat in the eggs, one at a time until well combined.  Beat in the vanilla and orange zest.  Slowly incorporate the flour mixture until just combined.  Stir in the chocolate chips.
4. Drop tbsp sized balls of batter onto the prepared sheets, about 2 inches apart.  Bake for 10-12 minutes.

Enjoy :)

Go check out my cookies and other sweets at this awesome party over at Sweet as Sugar Cookies:

Dancing and Scones

Currently, I am sitting backstage at the OPTIMA Dance Show.  OPTIMA is a dance organization at the University of Wisconsin where students choreograph and students perform.  I have an insanely busy schedule with my fraternity, job, and academics.  In OPTIMA you can do as many dances as you want.  Therefore, this organization is perfect for me!  I am only in one dance for this show and thus, I have a lot of waiting to do before I perform.

Check out some of these great photos from our dress rehearsal:

My Dance: Poison and Wine

OPTIMA Dance

Kimmy and Amy are two girls who are also in the show and they are pretty awesome.  They are helping me be creative with this post as we speak!  Kimmy and I work together as Information Guides for the Visitor Information Program at UW.  While at work, I am usually talking about food and what I am excited about making.  Kimmy pointed out that I should not tempt them with my delicious food stories without offering some food to try.  I took this advice to heart, and now I bring in whatever I happen to be making for almost every shift.  This way, my coworkers can stop drooling over my stories and feeling left out and I get advice on things to make and how to improve what I am making.

Exhibit A: Kimmy suggested chocolate chip scones.  Ever since that suggestion, I have not stopped looking for the perfect scone recipe to wow Kimmy. 

I think I have found the perfect one...I usually like to find recipes that are amazing, but also not awful for your health.  Scones provided me with quite the struggle.  However, I found a recipe that attempted to make these treats slightly less awful while still tasting amazing. Plus, they are orangey and chocolaty!

I made these after dinner with my friend Margo.  I was super nervous because I had never really just made up a recipe before.  However, these came out AMAZING.  Seriously, you have to try them!  I believe this is the beginning of a new love affair with scones.

Here it goes:


Orange Chocolate Chip Scones 

Ingredients:
2 cups flour
1 tbsp baking powder
1/2 tsp salt
1/4 cup sugar
1 tsp orange extract
1 1/4 cups half and half (or heavy cream) 
1 cup milk chocolate chips 

Eggwash:
1 egg
1 tbsp of cold water


Directions:
1. Mix the dry ingredients together.

Oven Ready!

2. Mix the half and half with the orange extract.  Then whisk the half and half into the dry ingredients.  Mixture should be dry, so add some flour if necessary. Mix in the chocolate chips.
3. Spread mixture over a lightly floured surface and slice into wedges. I made mine mini scones.
4. Brush each scone with the egg wash and sprinkle with some sugar. (Margo got a little crazy with the sugar :))
5. Bake at 400 degrees for about 13-14 minutes.

Enjoy :)
 

I am thankful for...PIE!

On this thanksgiving when everyone is thinking about what they are thankful for, I can't help but think about how thankful I am for everyone who is around me on this wonderful day.  I have spent the morning with my family and boyfriend doing what I love to do best, bake!

My mom has be slaving away making more vegetables than I have ever seen in one setting.  We are going to my sister's for Thanksgiving Dinner.  I am extremely excited because I have one HUGE family and EVERYONE is going to be there tonight.  Seriously, she is entertaining no less than 32 people! My mom is making Bourbon Glazed Carrots and Fresh Green Beans Parmesan (for recipes just shoot me a comment and I'll get those to you).

When I was approached with the opportunity to contribute to this feast tonight, I thought long and hard about what could be special enough for Thanksgiving.  Thanksgiving is all about food! You have a lot to live up to if you are cooking.  I found this wonderful recipe for a Butternut Squash pie from Une Gamine dans la Cuisine.  However, there were some things that I wanted to get creative with.  So here it goes: Butternut Squash Pie (Jodie style!).

First, I found a recipe for pie-crust without any shortening (requested my Mom, thank you for keeping me healthy).  This crust is mostly whole wheat and has NO shortening, plus it was easy to make, and amazing to eat!

Pie Crust:

Ingredients:
1 1/2 cups whole wheat flour
1/2 cup all-purpose flour
1/4 tsp salt
1/4 cup ice water
1 egg
1 pinch of cinnamon (I love cinnamon)
1 1/2 sticks unsalted butter (frozen)

Directions:

Grated Butter!

1. Take butter out of freeze and grate the butter.  Place grated butter into a bowl and stick back in freezer (this is the coolest trick I have discovered thus far, it makes mixing the butter in a piece of cake (or pie :)) and the colder the butter the better!)
2. Mix flours, salt, and cinnamon together.  I did this in an electric mixer on low speed.
3. Wisk egg right into the ice water.
4. Next, get that butter out of the freezer and add to the bowl. It is helpful to add the butter in spoonfuls to allow it to clump up in the bowl.  Continue to mix on low speed.
5. Then, add the ice water/egg mixture.  Mix on low speed.  If the texture is too dry add in a tsp or two of water.
6. Clump up the dough and divide into two disks.  Wrap disks tightly and place in refrigerator for later. I left them in the fridge overnight.

Butternut Squash Pie

 Ingredients: 
1 1/4 pounds of cubed butternut squash, ready to cook
2 ripe pears, peeled/cored and cut into 1/2 inch cubes
1/2 cup of craisins
1/4 tsp pure almond extract
1/2 cup packed brown sugar
1 1/2 tsp cinnamon
1/2 tsp nutmeg
Grated zest of 1/2 orange
2 tbsp fresh orange juice
1/4 cup chopped pecans
2 tbsp dry breadcrumbs
sugar (for sprinkling over the pie crust)




Directions:
1. Preheat oven to 400 degrees Fahrenheit and place oven rack in lower 1/3 of the oven.
2. Roll out both disks of pie dough into 11-inch circles.  Lighly flour a clean surface and roll out the dough.  Place one into the pie pan and place other on a plate. Place both into the fridge until you are ready for them.

3. Cook squash in microwave for about 6-8 minutes or until you can stick a fork through the pieces.
Mix squash and the rest of the ingredients in a mixer on low speed.  Sugar should melt, and squash should get slightly mashed.

4. Get the pie crusts out of the fridge and add the filling to the dish.  Trim the edges and brush water along the edges.  Place other part of crust over the top of the pie and trim/press the edges together.  Cut a circle in the center of the pie and 4 1-inch slits through the top.  Using a fork press edges together.  Next, brush water over the top and sprinkle with sugar.  If you want, decorate the top by using the extra dough to cut out fun shapes (I did flowers!)

5. Place pie into preheated oven on a rack about 1/3 from the bottom.  Back for 55-60 min.  After 30 min or so check on the pie.  If the edges are starting to burn, place a foil tent over the pie and continue to cook. I checked after 40 minutes and my edges were already a little burnt :(, you should be fine if you check earlier.
6. Serve same day or tightly cover and refrigerate overnight.

Butternut Squash Pie

Enjoy :)