The Color Run

It's hard to find races that interest a 6 year old.  Cooper isn't too fond of 3.1 miles but I want him to grow up to be athletic like his awesome big sis, so when I see a race that may appeal to him, of course we jump right on it.
This is the color run, a jog around Piedmont park that promises you a colorful time.

 This is what we looked like before the race, notice the sea of white shirts behind us.

This is the "color" they threw at you along the route.  It was some type of dyed cornstarch powder.  It looks innocent here but just you wait......

 Half way through the race, it seemed to congest at the color stations and gave Cooper time to rest.

 Post race, is that my son or a teenage mutant ninja turtle?

The family, post race.  We were a colorful mess.  It came off pretty easily except for the hair, We were all sporting pink streaks in our hair for weeks afterward.
Fun race but I think it's more of a one time deal, it's really hard to clean up afterwards.  It came out of our clothes relatively easy but the skin/hair was a entirely different story.  All in all, still happy to spend the morning with two of my most favorite people in the world.

Meatloafing it, Paleo style

Ingredients
2 1/2 lbs ground beef
1 lb ground pork
2T coconut flour
1c diced white onion
8 cloves minced garlic
1/2c red bell pepper - diced
3/4c red sauce (1/2 c mixed in, 1/4c reserved for top) *directions for sauce below
1 egg -beaten
1t salt
1/4t pepper


*Directions for Sauce:
 Mix:
6oz can tomato paste 
3T vinegar
1/4t dried mustard
1/3c water
1/2t salt
1/4t cayenne pepper
1/2T garlic powder
squirt of lemon

Directions
Combine all ingredients in bowl except 1/4c red sauce. Mix well. Shape into oiled loaf pans. Top with remaining red sauce. Bake at 350 for 1 hr 30 min.



***** Really good recipe.   Next time I'd double the red sauce, it just seemed a itsy bit dry. Overall it was a  huge hit for dinner. I served it with steamed asparagus spears.******

Publix GA Marathon and Half Marathon

What a race!  I can't say I've ever felt so prepared for a race in my life.  Suzy went the distance and did 

the full marathon while I scaled back for the half.

It was a great morning, it got increasingly warmer through the race but not unbearable for the half marathoners.

We started about halfway back in the back.  I had a higher corral but I promised my friend and first time half marathoner Yuri, that I would stay with her the entirety of the race.  I couldn't believe how much nicer it was to run with a friend that solo as I usually do. It really keeps you motivated to stay on pace and keep running. Before I knew it we were through five points and heading back towards Atlanta.

My feet felt great, I kept zoning out and just running.  Did I mention it was the perfect run?  I think this paleo living along with great training with my friends made a huge difference.  I couldn't believe how fresh I felt at the finish line.  I even got on the news, fist pumping like crazy across the finish

My real hardship was waiting on Suzy to finish her marathon.  It was getting hot by then and I was just so worried she was having heat related problems. Thank goodness for texting. It was nice though, watching everyone finish, especially the marathoners.  I'm usually the last to come in so I don't get to see if from the other side, quite inspiring.

That's my 9th half marathon and Suzy's 2nd full marathon.  I look forward to many, many more!

Operation Boot Camp friends

Paleo Swordfish

Cajun-Style Broiled Swordfish

1 t paprika
4 swordfish steaks, 3/4" to 1" thick
1/2 t dried thyme
1/4 t garlic powder
1/4 t black pepper
1/4 t oregano
1/8 t ground red pepper
1/4 c lemon juice

Thaw fish, if frozen. Rinse and pat dry with paper towels. For seasoning
mixture, in shallow dish, stir together spices. Place lemon juice in bowl.
Dip steaks in juice, then coat lightly with seasoning mixture. Preheat
broiler. Spray unheated rack of pan with nonstick spray. Arrange seasoned
fish on rack. Broil 4 inches from heat until fish flakes easily with fork
(4 to 6 minutes per 1/2" thickness). Turn once during broiling time.

Paleo Week 8

Holy schnikes,  we had our 8 week weigh in yesterday for the Paleo challenge.  I can not even begin to tell you how nervous I was.  I stopped weighing myself around week 3, and although I knew my clothes were looser there is something about that number on the scale that can cause you to have a panic attack.  My appointment was the first of the afternoon and by the time 4PM rolled around, my stomach was turning somersaults.  I kept reminding myself that it was just a number and that muscle weighs more than fat. Of course the guy was 15 minutes late, that is just how things in Amy's world happen.  When he finally got up and running and asked me to get on the scale I was in complete shock..... 14lbs lost!  I was only expecting like 5 or maybe 6. I tried to high five the dude but his enthusiasm (from me ribbing him about being late) was lacking.  Next was the underwater displacement test.  And drum-roll please, I lost 4% of my body fat. That is just awesome.  I know my perfect athletic body is still a bit down the road but this was a great marker of how crossfit and paleo are really working.
I promised myself a cheat if I had lost a little weight, after the weigh in I pondered even that..... but I had to do it to remind myself this is a lifestyle and not just a diet.  We ended up getting a spinach/mushroom wheat pizza and salads from Marietta Pizza Company. It took me a while to touch the pizza, it's just so usual to be gulping down salad that this slice of pie had to wait.  It was good and an awesome reward (along with 2 chocolate chip cookies from the neighbor) but today I'm glad I'm back to my meal plan. It makes me feel healthier and lighter and just plain amazing!

Captian Fearless

Cooper and I were out playing in the gorgeous weather yesterday, enjoying some downtime before dinner.  He was doing his normal digging around rocks when he came across this little guy.  When he first asked me if was a lizard or a snake my initial reaction was to run in the opposite direction but when he assured me it had legs...we played with the little guy before letting him go.

I want to me more like Cooper, less jaded and more open to exploration.  It seems the past few years I have narrowed my view of the world.  I let life happen instead of going out and making it my own.  I let fear rule me more than it should.  Fear of embarrassment, financial consequences, failure, etc....you get the picture.  I really got out of my comfort zone last year...when I ran a marathon and raised money for Leukemia.  I need something new to conquer this year.  Something that sends shivers up my spine thinking about it.  Maybe it's the adrenaline rush I crave, I don't know for sure.

I'm going to try to keep an open mind and I'm sure opportunity will present itself.  It usually does!

Tonight's cuisine- Paleoish Enchiladas

Paleo low carb chicken enchiladas

Ingredients

4 half chicken breasts pounded thin and cut in half
Olive oil
Onion 1 medium chopped
2 Peppers medium
4 cloves minced

Enchilada sauce 1 cup
4 oz Cream Cheese cut in small pieces
6oz cheese (cheddar or other) shredded into two equal portions

Directions

Pound chicken breast until very thin - if large cut them in half -
Brown the chicken in a pan until they are golden brown using part of the oil - a smaller pan and browning one chicken piece at a time works better than cooking more than one. Place each chicken piece in a pan after browned.

cut up onion and peppers - fry in pan after chicken is done until onions are soft, add garlic gloves and remove mixture from pan.

Add enchilada sauce and chunks of the cream cheese until cream cheese melts throughout, then add 1/2 of the cheese. Stir until melted.

layer chicken, cover with pepper mixture, smother in sauce and top with remaining cheese.

Cook in oven at 350 degrees until golden brown and bubbly about 20 minutes.

Let cool 10minutes.

Nutritional Info

• Servings Per Recipe: 8
• Calories: 259.4

• Total Fat: 16.6 g
• Cholesterol: 72.1 mg
• Sodium: 412.4 mg
• Total Carbs: 6.6 g
• Dietary Fiber: 1.3 g
• Protein: 20.7 g