Lions, tigers and bears

Oh my. Indeed.

Ash and I had some interesting encounters on our most recent training run. 10 miles on St. Simons Island Aug. 27. Along the way ... we found a VERY BIG snake. A cat. A bunny. And about 25 dead dragon flies. So bizarre. It was like a suicide cult.

The run, over all, was OK. I was kind of dragging. But we had an AWESOME breakfast after it. That made it better.

Running recipes

Undoubtedly one of the best things about running is the eating. I don't believe in going overboard on carbs but you obviously need more the day before a long run.

When it comes to the marathon distance, most people start taking in more carbs a couple of days before the event. Me, however, I'm just focusing on doing it the night before my long runs. Tomorrow, Aug. 20, we're running 12, which is almost a half marathon distance (one mile short). Oy.

On the bright side, though ... I'm eating PASTA tonight. I've found several great recipes on Runner's World that were designed by chefs who are also distance runners. Here are a couple I plan to try:

Bobby Flay and Deena Kastor's Marathon Fettuccine

8 plum tomatoes
4 tablespoons olive oil, divided
Salt and pepper

1 medium Spanish onion, peeled, halved and finely chopped
2 cloves garlic, thinly sliced
1/2 teaspoon red chile flakes
Salt and freshly ground black pepper to taste
3 tablespoons fresh basil, coarsely chopped
3/4 pound fresh fettuccine, cooked al dente
Fresh basil sprigs, for garnish

20 large shrimp, shelled and de-veined

Preheat broiler or grill pan over high heat. Brush all tomatoes with 2 tablespoons oil and season with salt and pepper. For broiler: Place on a sheet pan and place under the broiler until charred on all sides, turning several times with tongs. For grill pan: Place tomatoes on very hot pan and char on all sides, turning with tongs. Remove, let cool slightly and coarsely chop.
Heat one tablespoons oil in a large, high-sided saut?an over high heat. Add the onion and cook until soft (about three minutes). Add the garlic and chile flakes; cook for 30 seconds. Add the charred tomatoes and salt and pepper and cook until the tomatoes are soft and break down completely (about 25 minutes). Stir in basil. Add the cooked pasta and using tongs, stir to coat the pasta evenly. Set aside, but keep warm.

Heat the remaining one tablespoons of oil in a large nonstick saut?an over high heat until shimmering. Season shrimp with salt and pepper and saut?ntil lightly golden brown on both sides and just cooked through (one to two minutes per side).

Divide the pasta into large shallow bowls and top with five shrimp. Garnish with a sprigs. Serves four.
Calories 430 Fat: 17g (34%) Protein: 19g (17%) Carbs: 54g (49%)

Beef and Sun-dried Tomato Flatbread Pizza
1 1/2 cups warm water
1/2 teaspoon dry yeast
4 cups all purpose flour
1/2 teaspoon salt
2 tablespoons oil

Mix water and yeast and let stand 15 minutes. Gradually pour in 2 cups of the flour mixture and to incorporate. Mix for about 1 minute to form a sponge. Let stand, covered for at least an hour. Put sponge in the bowl of a mixer. Using the dough hook, add the salt and oil, then flour 1/2 cup at a time to form dough. Remove from bowl and knead until smooth and elastic. Place in a clean oiled bowl and let rise, slowly, about 2 1/2 hours. Divide dough into 4 balls, let rise again for 1/2 hour and roll out.

1 8-ounce beef tenderloin
1/2 cup olive oil
1 head garlic, skin removed and smashed

1 cup cooked white beans
2 cloves garlic, smashed
2 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon fresh thyme
Salt and freshly ground pepper

6 sundried tomatoes, in oil, drained and julienned
4 roasted shallots, sliced thin
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon honey

Marinate the beef in the olive oil and garlic four hours or overnight. Grill on both sides for three to four minutes for medium-rare. Let rest, then slice thinly. Puree beans, olive oil, garlic, lemon juice, and thyme in a food processor until smooth. Season with salt and pepper to taste. Mix together the tomatoes, shallots, olive oil, vinegar, and honey, and season with salt and pepper to taste. Divide pizza dough into quarters and roll into balls. Flatten each ball and gently press into a six-inch round, then place on the grill. Grill each side until golden (about two minutes). Spread each flatbread with a thin layer of white-bean puree, sliced beef, and tomato chutney. Serve immediately. Serves eight.
Calories: 450 Fat: 20 g (40%) Protein: 14 g (12%) Carbs: 54 g (48%)
Percentages are of total calories

Truckin

Yes, yes - Truckin .... along on the training. I'm in week 8 this week.

I did a four-miler at the gym. It was Shark Week this week so I watched a riveting program about that whilst running. It certainly made me glad that I'm not a swimmer.

This included my 5-minute warm-up and walking intervals (Galloway style).

I had to run my second four-miler Friday morning outside. It was hot but my body felt better than it did on the treadmill. I def. think the heat helps to loosen me up faster.

It certainly did Saturday morning when Ash and I ran 10 on SSI.

At the end of the run

Along the way, we decided to try something new (well new for me) Chia seeds. They're a super food that's supposed to give you energy (without the Gu-like side effects).

Here are some facts about them (courtesy of Natural News):

* Chia seeds are an ancient super food that has been used by the Mayans, Aztecs and Incas. In fact, Chia means "strength" in the language of the Mayans, and was considered running food because messengers could run all day with the help of these tiny seeds. Chia seeds were considered medicine and were actually prized more than gold due to their incredible health enhancing properties.

*Chia seeds are a complete source of protein. They actually have 2 times the protein of any other seed or grain.

*They are one of the best sources of fiber. They are fabulous colon cleansers and actually clear out the digestive tract so that you absorb more nutrients and eliminate waste more efficiently. It also prevents indigestion and heartburn without risk of harmful side effects.

*This is a super food for diabetics because they help stabilize blood sugar levels.

*Chia seeds are great for weight loss because they easily bulk up the food without changing the taste. Because the carbohydrates re released incredibly slow, it make people feel full. They also bulk up and cleanse the body of old "junk" so the body can detox and lose weight.

*As well as improving endurance and physical fitness, they also help keep the body hydrated and the electrolytes balanced, so they are the perfect foods for athletes.

*These tiny seeds have are packed with calcium, and they also contain boron which is a trace mineral that helps calcium get into your bones.

*This super seed is a seriously potent antioxidant; in fact, it has 3 times more antioxidant activity than blueberries. Not only does this help you to fight disease and defy age naturally, it also keeps the chia seeds from going off like other seeds such as flax.

*Chias have 3 more iron than spinach, which is needed to carry oxygen from the lungs into the muscles and organs.

*These little super food seeds have incredibly high levels of omega 3 and omega 6, both of which are essential for brain function, reversing depression, and overall health. Because of its high amount of good fat, it manages to survive and thrive without any chemical interference. The bugs never touch it and so it needs absolutely no pesticides.