Fitness Friday #1: One Step At a Time…
Last week in the blog video I hinted about a “challenge” I would be taking on in 2012. Well, here it is…
I am training for a Half-Marathon!!!
Here’s the thing. I am a cook, a culinary enthusiast, a food lover. I am not an athlete. I was the kid who dreaded the mile run in gym class because it would mess up my makeup for the rest of the school day. This journey is going to be a tough one, no doubt, but I am up for the challenge.
That’s where you all come in. I am going to need your support and encouragement along the way. Every Friday I will fill you in on my progress as well as the trials and tribulations along the way. And, of course, there will be recipes! Healthy and delicious dishes from my week of training.
You can also follow the event on twitter at @Morefitnesshalf and the hashtag #morefitnesshalf. Editors from the magazine will also be tracking their training through the “Fitness Half-Marathon Diaries” at http://www.fitnessmagazine.com/blogs/halfmarathondiaries/
Here is the training schedule from FitnessMagazine.com that I will be following. You can download it for yourself here! Tough, but doable. For me the biggest challenge will be sticking to the plan while traveling.
This is it…one foot in front of the other, one step at a time!
This warm salad is perfect to kick things off, because it showcases seasonal winter veggies. Packed with flavor and nutrition. What more could you ask for!
3 cups peeled, cubed (1/2-inch) butternut squash
1 cup peeled sliced parsnips (uniform slices approximate size of squash pieces)
4 Tablespoons extra virgin olive oil, divided
1 Tablespoon red wine vinegar
1/4 cup paper thin slices red onion
1 clove garlic, cut into paper thin slices
1/2 teaspoon dried oregano
1/8 to 1/4 teaspoon dried red pepper flakes
4 large sage leaves, halved
Heat oven to 450 degrees. Place squash and parsnip pieces on a baking sheet. Drizzle with 2 Tablespoons of the olive oil, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Toss together and move coated pieces into a single layer. Place in oven and roast for 15 minutes, or until squash and parsnips are just tender; do not overcook. While vegetables are roasting, stir together the remaining 2 tablespoons olive oil, remaining 1/8 teaspoon salt and pepper, vinegar, red onion, garlic, oregano, pepper flakes, and sage leaves in a serving bowl; stir to blend. When vegetables are done, gently stir into olive oil mixture in bowl to coat and serve immediately. Sage leaves can be removed, if desired. The salad is served warm, but is also sturdy enough to sit for several hours on a buffet table. Do not refrigerate. Serves 4-6.
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