Today was my first race of the year: Get Lucky 7K. It was cold and windy, then near the end it started to flurry... I couldn't feel my face or toes for most of the race. The start line was poorly organized and half the runners (yours truly included) had to stand outside the start until the race started and there was enough clearance. So, the first half of the race was spent passing people and getting into a good position at a comfortable pace. The race stats said I passed 526 people. Sheesh! Once I finally got settled in, it was time to turn around and head back toward the finish... as soon as I made the turn, the wind hit like BAM! I was fighting against the wind those last 2.2 miles and it was really uncomfortable. Ended up finishing in 45:11 (10:24 pace) which is not my best time by a long shot. But, considering that I haven't been working on my run fitness due to dissertation/CrossFit, suboptimal weather, crappy start, and didn't run all-out, I'll take it. Hopefully I can redeem myself once running season kicks into full speed this spring/summer.
Also, the CrossFit Open 13.2 workout was posted: 10min AMRAP of 5 jerks, 10 deadlifts, & 15 box jumps. I got 7 rounds (210 reps), which I was satisfied with... definitely better than last week's 13.1. A couple coaches looked surprised at my score and were like "nice, Jess!", which was amusing bc I don't think they expected me to bang out that many reps. HA! Unfortunately, in round 5, I completely lost it on the 4th jerk (didn't use legs enough) and had to drop the barbell, which took immense effort to get off the ground again. I lost time & reps there, so I'll probably try again tomorrow after church for one last shot... assuming my legs aren't too sore from the 7K ha.
In other news, I tried out a new veggie: artichokes! They were just alright on their own, but tasted great when combined with other things. It was fun experimenting!
Spinach-Artichoke Chicken Pasta with Paleo Garlic Bread
1 medium spaghetti squash
1 lb chicken, diced
1 small yellow onion, dicced
3 cloves garlic, minced
2 c fresh spinach leaves
1 can artichoke hearts
1 can diced tomatoes with basil & oregano, mostly drained
2 tbsp poultry seasoning (or some combination of salt/pepper/paprika)
1 tbsp Italian seasoning
Red pepper flakes, optional
1-2 tbsp coconut oil
1 tbsp olive oil (ideally basil-infused but regular works just fine)
1. Preheat oven to 425. Slice spaghetti squash in half lengthwise, scoop out the seeds/roots, and place face-down on cookie sheet. Bake for 25-30 min or until soft.
2. While spaghetti squash is baking, heat a large skillet on medium heat. Melt coconut oil. Sprinkle chicken with poultry seasoning and add to pan. Saute until thoroughly cooked through, about 8-10 minutes. Transfer to a plate and set aside.
3. Pour olive oil into pan. Add onion and garlic. Saute for 1 minute then add spinach. Saute everything until spinach begins to wilt.
4. Add artichokes, tomatoes, chicken, italian seasoning, and red pepper flakes. Stir until thoroughly combined.
5. When spaghetti squash is done, use a fork to shred it into "noodles". Serve with spinach-artichoke mixture on top.
6. Serve with paleo garlic bread...
PALEO GARLIC BREAD
2 slices of paleo bread (my waffles recipe would also work; feel free to eliminate the veggies lol)
1 tbsp grass-fed butter or ghee
4 tsp garlic powder
1. Toast bread on medium setting.
2. Spread butter or ghee on each slice of bread. Butter should melt easily.
3. Sprinkle with garlic powder and use knife to evenly distribute.