Packet Pickup and Chef Geoff Tysons

Hi! Hope your weekend is going well so far – mine is! We went to the Health and Fitness Expo to pick up my race packet for the Cherry Blossom 10 Miler and it was SO crowded. 15,000 people will be running the race tomorrow, so I guess that’s not too surprising. I bought some new running socks, some gel blocks, and a chaffing stick (no more battle wounds please!) and picked up my bib number, packet, and t-shirt. Surprisingly there was nothing cool in the rack packets except flyers about different upcoming races. I was expecting there to be some cool free stuff since its such a huge race… sad. Take a look at the crowds at the expo:

Other side:

After the expo, we went to Chef Geoff Tysons to have lunch.

Wil was working there, so treated us pretty well. 🙂 He first sent out some stuffed piquillo peppers which had manchego cheese and were marinated in olive oil.

I had one of these peppers. So good. After that we got a bread basket with crusty warm bread. It comes with a white bean dip with olive oil instead of butter or olive oil like most places, which I think is a nice touch.

I had one piece of bread and a little bit of the dip. Very similar to what we had at home last night, but I think I want to try to replicate this at home. They use roasted garlic so its so garlicy and delicious. A tiny amuse bouche was sent out before our main courses arrived:

This was roasted yellow beets with green beans and shallots. It had a light vinaigrette over it and was so fresh and tasty. I loooove beets. The veggie sandwich screamed out to me on the menu so I went with it.

This had grilled zucchini, hummus, feta, arugula, and tomato and came with mixed greens tossed in a champagne vinaigrette.

The veggies on it were so good and the focaccia bread the sandwich came on was really soft and tasty. We also got some sweet potato fries that my mom and I shared:

Mmm I love sweet potato fries! Everything was so good, and we glanced at the dessert menu but were so stuffed we couldn’t order anything. I did get a nonfat cappuccino to end the meal:

Quite a lunch, eh? I’m still feeling full from lunch, but we’re planning on having a light dinner tonight at a Vietnamese restaurant and doing a little shopping beforehand. It’s going to be an early night because my race starts at 7:30am tomorrow so I have to be up pretty early. I’m pretty nervous because being sick has caused me not to run since last Friday! This will be the longest race I’ve ever run, but I did run the full 10 miles two weeks ago today so I know my body can handle the distance.

I’ll check in later!

Dinner with the ‘Rents

Good morning and Happy Saturday! Sorry I didn’t come back last night – – I was running around like crazy after work and then my parents didn’t leave our place until almost midnight so the night go away from me!

We had a really lovely dinner with them last night. I decided to make two dips, and then pick up some veggies and toasted bread for dipping.  Wil also bought some cheese to have in our appetizer spread.

I made a black bean dip and a cannellini bean spread. For each dip, I just mixed the ingredients together in the blender. The black bean dip had 1 can of black beans, 1 cup of cilantro, 1/2 cup salsa, 1/2 cup nonfat yogurt, 1 tsp cumin, and 1/4 tsp salt. The cannellini bean spread had 1 can of cannellini beans, 1 tbsp parsley, 1 tbsp olive oil, 1 tbsp water, 2 tbsp red onion, 1 clove of garlic, salt and pepper. The two kinds of cheese we had were Goat Cheese Gouda and Aged Pecorino, and the veggies were cucumbers, baby carrots, celery, and broccoli. I loooove cheese and haven’t had cheese like this in a while, so it was much enjoyed.

Wil made everything for the main course. Here’s my plate:

This was a whole branzino fish, cooked in the oven with citrus, orzo, cooked with red pepper and shallots, and green beans blanched with red onions. It was an incredible meal! The fish was so moist it practically melted in my mouth and the citrus flavor really came through. The green beans were still a bit crisp and went so well with the dish, and the orzo was delicious. After this, we also had an unpictured arugula salad that I made, with fresh arugula from the farmers market. I added orange segments, and then made a citrus vinaigrette with grapefruit and lime juice, shallot, mustard, salt, pepper, and olive oil. For dessert, I chopped some strawberries and layered lemon and raspberry sorbet with the strawberries and some blackberries. I was stuffed at the end of the night, but in a very good way! 🙂

This morning I woke up and I’m feeling a lot better but still a bit stuffy/coughy. I wanted to have something with a lot of fruits and veggies to try to blast this away before my big run tomorrow, so I knew just what I wanted, a Green Monster.

This Green Monster had:

  • 1 cup skim milk
  • 5 frozen strawberries
  • 1 medium banana
  • 2 big handfuls of spinach
  • Packet of Chocolate Amazing Grass (last one!)

To round out breakfast, I also had a toasted arnold thin with some dark chocolate peanut butter on it:

Yum! My parents are on their way over, and I’m going to give them the whole tour of our apartment building (the gym, rooftop, etc.) and then we’re going to go pick up my race packet and check out the expo there. 15,000 people are running in the race tomorrow so it’s going to be insane at packet pickup. I’ll check in later!

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