Monday, February 11, 2013

CEC Camp 2013 - Week 2!

Hi!  Sorry to take a few days off, I know you are just on the edge of your seat wanting to know what's been happening here in the 'Dirty T' (as the locals call it)!   WELL, it was a great weekend of training.

Friday night:  In the exciting life of a triathlete at camp, there aren't going to be any 'epic friday night' stories...BUT, I did bake a decent batch of Peanut Cranberry Bars (Recipe at the bottom) for our weekend long ride!


Saturday:  The weather wasn't great to so we swapped our bike/run days and met at Trader Joe's to run along Rillito River Trail.  I'm on a little different plan than some of the others, still building my run base.  We did a little warm up together, some leg swings and stretches then started on our workouts.  I got in a total of 1:20 of running...my longest probably since IM Cozumel!  So yay, to that.

I got out for an easy bike ride later, with my Timex Teammate Barry Siff, was great for learning some new routes!!


Sadly, after this ride that I learned of the death of an old swimming friend, Chris.  He was touring the country on his bike and was hit and killed by a van.  I don't have much to say except I was completely shocked to hear the news and my heart is just broken for his family and my long time friend, his sister, Heather.  From experience, I know losing an immediate family member is probably THE most difficult and sad thing that can happen.  My thoughts and prayers are with them, and I know I'll be thinking of Chris and being extra cautious when I'm out riding.
RIP Chris (aka Red) Ride on.  

Sunday:   LONG RIDE.  100 miles.  Cold to start and my thoughts were all over the place with the sad news from Saturday...so I was just going with the flow.  I stayed on the fluids and nutrition, since this marked my longest ride by at least 25 miles (since Nov.) and with plenty of climbing and strong company it was not just an easy spin.  Luckily I had Lauren Goss to ride with for the climb and we encouraged each other to not quit...which I really needed during this particular ride.

I got out for a sluggish run later and started thinking and realized there was some real fatigue setting into my legs.  Yikes.  This called for some extra stretching, massaging, recovery boots, fluids and an early bedtime.

Today - Day 8.  Another leg rest day.   Love these.  Swim - not feeling 100%, and still trying to get in my swim groove, but made it thru.  It's great having Heather Jackson here to swim with...her arm turnover is about double mine, so it's a constant reminder for me to work on that!  I also made it to another session of yoga today and this time it tested my patience at the beginning with a story that lasted about 5 minutes longer than I could handle.  I don't go to yoga for stories.  Patience is something I struggle with, so maybe this was a mini lesson in that?? I don't know.  It was a good yoga other than that though :)

Tonight the Bachelor is on...actually right now.  Hasta ma├▒ana!


Peanut Butter Cranberry Go-Bars

Ingredients (rough measurements)
  • 1 cup regular rolled oats
  • 1 cup whole-wheat flour
  • A few shakes of baking powder
  • A bit of salt
  • 1/2 cup mixed nuts
  • 1/2 cup dried cranberries
  • 1/2 cup finely chopped dried Mission figs
  • 3/4 cup natural chunky peanut butter
  • 1/4 cup low-fat milk
  • 1 large egg
  • 1/2 cup honey
  • Finely shredded zest from 1 lemon
  • 1/2 lemon squeezed for fresh lemon juice
Here's how you do it: 
In a large bowl, stir together oats, flour, baking powder, salt, peanuts, cranberries, and figs until well blended.
In a separate bowl beat together peanut butter, milk, egg, honey, lemon zest, and lemon juice until well blended.
Add flour mixture to peanut butter mixture and beat until completely blended. Scrape dough into pan and, with wet fingers or a rubber spatula, pat to fill pan completely and evenly (dough is sticky, so you may need to wash your hands). Chill dough until firm, about 20 minutes.
Meanwhile, preheat oven to 300°.  Take pan out of fridge and cut bars Place bars about 1 in. apart on a baking sheet lined with parchment.
Bake bars until lightly browned and somewhat firm to touch, about 20 minutes. Remove from oven and let cool completely.
Make ahead: Store airtight up to 2 weeks or freeze.

These went quick on the bike ride, so I'm guessing they were ok!

2 comments:

  1. Thanks for sharing, Jackie! Your posts are great! Way to keep it real! Huge hugs to you regarding the loss and my thoughts are with his family as well!

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  2. Do you think substituting out the whole wheat for something like brown rice flour would work with a 1:1 ratio? Probably a weird question unless you have tried it yourself huh?

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