Monday, August 29, 2011

Why I Run




A concerned friend once asked me why I run and what I was running from.

I found this an odd question, full of (her) assumptions about my motivation.


At the time I was training for a mini-triathlon so for me it was more about what I was working towards.
The question didn’t gel with my sense of why I was running, but as with all good questions, it got me really thinking about what I get from running and why I keep doing it.

Our bodies are made to run; in fact you and I wouldn’t be here now unless someone way back in our gene pool was better than running than the person behind, or the animal in from of them; they either got away or caught the food.


Let me be clear, I don’t consider myself a “proper runner”. There are people who can run faster and further than I can.

I’ll get out and train for a specific event and sometimes mix up my training program with a quick couple of kilometres, but I don’t run several times a week with any regularity.


Having since completed more than a few mini-triathlons and other running events, I am far more aware of the internal benefits they give me.
I feel an incredible sense of calm before a race, none of the nervous anticipation I sometimes experience in the weeks leading up to an event.
On race day there are no butterflies in my stomach, no thoughts of “what if I can’t”, or of anything going wrong; there’s just me, calm and centred, knowing that I have prepared for what lies ahead, that I will do what I can do and get through this race.
I don’t always have a specific time goal in mind other than finishing and I’m usually quite conservative with my estimate of how long an event will take – the first time.
Then it’s a matter of working out my own level of challenge, and I'm happy when I exceed my own expectations.

Running serves a purpose that is less about the distance covered or the time taken, and more about shifting the focus to my body to clear the busyness from my mind, getting in touch with the rhythm of my breath and doing something I previously thought impossible.


Believing I can do it is important otherwise I would never even begin and preparation is key.


Training for any event means putting in the physical work and each event takes place foremost in the mind - that’s what gives up first, not the legs or lungs.


I finished the Sydney City To Surf a couple of weeks ago and race day was the first time I’ve ever run 14 kilometres. I didn’t run the whole way; I walked when I needed to.

When the going got tough, I checked in with myself to see if I needed to stop and walk or if I just wanted to; answering THAT question honestly, every time, is why I was so proud of myself when I crossed the line, not because of the time but because I knew I had run my best race.


Thursday, August 11, 2011

Slow Cooking Saves Time, Adds Flavour


Try these delicious slow cooked meals that take minutes to prepare while you make breakfast, and cook all day, while you do other things.

When you're ready to eat, steam some greens and serve.

Wine & Tomato Braised Chicken

Ingredients:
1 tablespoon olive oil
1 large onion, thinly sliced
4 cloves garlic, minced/pureed
1 teaspoon dried thyme (optional)
1 teaspoon fennel seeds (fresh fennel works too and is in season)
1 teaspoon freshly ground pepper
1 bay leaf
1 cup dry white wine or chicken stock
1 can diced tomatoes, with juice
1 teaspoon salt
5 chicken thighs, skin removed, trimmed
1/4 cup finely chopped fresh parsley (optional)

Preparation:

Heat oil, add onion and cook over medium heat, stirring, until softened, 3 to 6 minutes.

Add garlic, thyme, fennel seeds, pepper and bay leaf and cook, stirring, for 1 minute.
Add wine, bring to a boil and boil for 2 minutes, scraping up any browned bits.
Add tomatoes and their juice and salt; stir well.

Place chicken thighs in the slow cooker and pour the tomato mixture over the chicken.
Cover and cook until the chicken is very tender, about 3 hours on High or 6 hours on Low.

Serves 5
Per serving: 260 calories; 13 g fat ( 4 g sat , 5 g mono ); 88 mg cholesterol; 6 g carbohydrates; 0 g added sugars; 25 g protein; 1 g fiber; 492 mg sodium; 392 mg potassium.

Nutrition Bonus: Vitamin C & Zinc (18% daily value)

Slow Cooked Beans

Ingredients:

1 pound dried beans, such as cannellini beans, black beans, kidney beans, black-eyed peas, great northern beans or pinto beans
1 onion, chopped
4 cloves garlic, minced
6 sprigs fresh thyme, or 1 teaspoon dried
1 bay leaf
5 cups boiling water
1/2 teaspoon salt

Preparation:

Use the quick-soak method: Place beans in a large pot with enough water to cover by 2 inches.

Bring to a boil over high heat. Remove from heat and let stand for 1 hour.)


Drain the beans and place them in a slow cooker. Add onion, garlic, thyme and bay leaf. Pour in boiling water. Cook, covered, on high until beans are tender, 2 to 3 1/2 hours. Add salt, cover, and cook for 15 minutes more.

6 cups/serves
Per cup: 260 calories; 1 g fat ( 0 g sat , 0 g mono ); 0 mg cholesterol; 48 g carbohydrates; 0 g added sugars; 15 g protein; 19 g fiber; 201 mg sodium; 726 mg potassium.

Nutrition Bonus: Folate (61% daily value), Iron (25% dv), Magnesium (24% dv), Potassium (21% dv), Calcium (15% dv).