Summer Article



ARTICLE
 
As some of you already know, I’m spending my Summer training for my first marathon. (never mind that I’ve never even run a 5k). I’m proud to report that I ran 10 miles this Sunday. This distance is a major accomplishment for me considering I’m not a runner and I’ve only been training since memorial day. Aside from the birth of a couple of 10 pound kids, this training may prove to be one of the greatest challenges of my life. Marathon training is so completely different from all the other ways I train. I’m strong as an ox, I consider myself extremely fit in any ways, and I can move some serious weight when it comes to kettlebell training. But running a couple miles sometimes kills me! How is it that I can run 10 miles one day and feel fabulous and then go out for an easy four and feel like my legs are lead?
 
Why are the first 2 - 3 miles of most runs always so grueling for me? Sometimes my legs hurt, my feet hurt, and I doubt whether I’ll ever enjoy running….Then, miraculously, around that 2 1/2 or 3 mile mark, it suddenly gets easier. I begin to feel happy, relaxed, lighter, and I actually enjoy running. WHAT??? Yes, I said ENJOY RUNNING. I have definitely experienced progress and my coach (God of the road) has noticed major improvement in my form and gait. He says I’m running like a marathoner. I may be a rookie when it comes to running but I’m determined to love it and get good at it. I don’t really care about running fast, just running strong. So, all you runners out there: email me with your tricks, tips and deep dark running secrets! I can use all the help I can get! Check out next weeks article about Calcium, Calcium supplements, and Calcium rich Raw foods   
 
FIT TIP
 
Figure 8 to a hold – 3 Minutes
 
Deck Press –  3 min (R, L)
 
Static Lunge –  3 min. (R, L)
 
Side Bend –  Tabata 20 sec. on, 10 sec. off x 8 
 
Hand-2-Hand Sumo –  3 min.
 
Burbee/Dead Snatch – 3 min.
 
Clean and Press –  3 min. (R, L)
 
Bicycles - Tabata 20 sec. on, 10 sec. off x 8 
 
Heavy Hand-2-Hand Swings – 3 min.
 
Triple Crush/Alternating Reverse Lunge – 3 min.
 
Turkish Get-up –  3 min.
 
Buddy Foot Throws –  Tabata 20 sec. on, 10 sec. off x 8
 
Jump Rope –  2 min. 
 
Mountain Climbers –  3 min.
 
Push-up/Overhead Press – ladder 1-8
 
Snatch – ladder 1-8 
 
STACI PICK
 
Check this out!  Our pick of the week is something all you trainers out there will love. The Suede Mid. Based on the Suede, a shoe loved by the trainer faithful and worn by everyone from Tommie Smith at the ’68 Olympics to famous hip-hop crews like the NYC Breakers and the Rock Steady Crew, has just been re-released from the Puma Archives and is available now at Puma.com.
 
DO THIS 
 
EAT THIS
 
Grilled Pizza with Hot Sausage, Grilled Peppers and Onions and Oregano Ricotta
 
1/2 pound Italian hot sausage
 
1 large red onion, cut into 1/4-inch thick slices
 
2 large yellow pepper, cored, seeded and quartered
 
2 large red pepper, cored, seeded and quartered
 
Olive oil
 
Salt and pepper
 
1 recipe favorite pizza dough, rolled into
 
4 (6-inch) rounds
 
1/2 pound grated fontina cheese
 
1 cup sheep’s milk ricotta
 
2 tablespoons extra-virgin olive oil
 
2 tablespoons chopped fresh oregano
 
Basil Vinaigrette, recipe follows
 
Insalata Caprese Salad
 
1/2 pound fresh mozzarella cheese, sliced 1/4-inch thick
 
2 large ripe tomatoes, sliced 1/4-inch thick
 
1 cup fresh basil leaves
 
Coarse salt and freshly ground pepper
 
2 tablespoons drained capers (optional)
 
1/4 cup extra-virgin olive oil 
 
Directions:
 
Grill the sausage on both sides until golden brown and cooked through, about 10 minutes per side.
 
Brush onions and peppers with the oil and season with salt and pepper. Grill the onions and peppers until soft, about 3 to 4 minutes per side.
 
Remove the sausage from the grill and slice into 1/4-inch thick slices.
 
Remove the onions, separate into rings, and roughly chop. Remove the peppers and slice into 1/8-inch thick slices.
 
Heat grill to high. Brush dough with olive oil, season with salt and pepper and grill for 2 to 3 minutes or until golden brown. Turn over and grill for 1 to 2 minutes. Remove from the grill and place on a flat surface.
 
Divide the fontina cheese among the 4 pizza rounds. Divide the sausage, onions and peppers over the cheese.
 
Place the pizza on the grill, close the cover and grill until the cheese has melted, about 3 to 4 minutes. To finish in the oven, preheat the oven to 450 degrees F.
 
Place the pizza on sheet pans and bake until the cheese has melted, about 5 to 10 minutes.
 
Mix together the ricotta, extra-virgin olive oil, and oregano in a small bowl and season with salt and pepper, to taste.
 
Remove the pizzas from the oven and drizzle with Basil Vinaigrette.
 
Top with dollops of the ricotta cheese mixture and let rest for 5 minutes. Slice and serve. 
 
Basil Vinaigrette:
 
1/2 cup fresh basil leaves
 
1/4 cup white wine vinegar
 
1 tablespoon honey
 
Salt and fresh pepper