Changes

2016 has been one helluva year to date.

My father passed away after a 10-month battle with leukemia. My business moved to a brand-new office building, uprooting me from my home-away-from-home for the last 14 years. And the biggest life change – my husband and I are expecting our first child.

I know this post is long overdue, but where to start?

My dad, an Ecuadorian who moved to United States in the 1950s to attend university, had a spectacular life. A mapmaker by trade, he lived 85 years and remained positive throughout his last year, despite his terminal diagnosis. He died in February, and I was fortunate enough to spend several days with him and my mother the week before he died. At that time, I shared our news – that he would have a grandchild.

My dad was thrilled. He couldn’t get over it, as I’m the youngest of his four children and I’m what the medical community politely refers to being of advanced maternal age…a geriatric pregnancy.

You see, my dad and my pregnancy are linked. I don’t like to talk about it and hesitate to share even here, but it’s time to take a leap of faith.

The day I found out dad was sick, I also learned I was pregnant.

The day I helped tell my father he was dying, I learned that my pregnancy wasn’t viable.

The day I learned dad’s chemotherapy had stopped working I also learned I was again expecting.

Less than two months later, he passed away in my parents’ Pennsylvania home.

Dad was what I’d call a true gentleman and an incredible storyteller. He was quirky (who isn’t?) and intelligent, but lived for his loves – most importantly my mother. He was dedicated to his job and would have been honored to see dozens of former co-workers from across the country lovingly share stories as they attended his memorial service.

I know he is still with me, as I can feel his love and guidance regularly. I am heartbroken that he will not be able to hold his grandson.

As for me, I’m nearly done with the second trimester.

The first trimester was physically exhausting. The second was mentally draining with all the changes and adjustments, but I’ve been blessed with a wonderful network of family and friends who have simply been incredible.

Since just before dad passed, I’ve felt good – the energy returned when I most needed it and I’ve slowly realized I need to slow down a bit –  and I have.

Vic at nearly 25 weeks. Almost to the third trimester!

Vic at nearly 25 weeks. Almost to the third trimester!

In mid-April I outed myself at work, as I could not longer hide my rapidly-expanding waist. I also launched a new series about prenatal fitness, starting with yoga.

Now, I’m looking forward as my husband and I prepare for the birth of our son. I’m blessed to be able to share the journey with my cousin Keith and his wife Laura, who are expecting their first child (a girl!) in July, and my brother-in-law Andy and his wife Diane, who are due in September.

We’ve been purging the house of unneeded items. We’ve been preparing the nursery. We’ve been spending time together, relishing our last months as a couple.

It’s a whole new world.

Recipe Box: Festive Black Bean Chili

This vegan recipe is a long-time love and even a fan favorite of my meat-eating friends. It was also among the first “real meals” I learned to make in my post-college life, back before Y2K.

Umpteen years ago I moved to Ithaca, a stunning and liberal college town nestled in the heart of the Finger Lakes. Back then, I was a 22-year-old college grad, a vegetarian and working my first job at the local newspaper, The Ithaca Journal.

Not two blocks away from my office, I came across a great vegetarian eatery that quickly became my go-to lunchtime haunt. The Moosewood Restaurant, known for its veggie and vegan fare, was widely known. I quickly fell in love with the food and in turn started acquiring Moosewood cookbooks. (Um, I confess I have more than a half dozen of them.)

This recipe, which I’ve adapted a bit over the years, was among the first I tried and remains one of my favorites. I hadn’t made it in years, but the other day, inspiration struck.

I forgot how damn good it was. So for you, my adapted version of Festive Black Bean Chili from Moosewood Restaurant Low-Fat Favorites.

feb March 2016 985

Ingredients:

1 diced onion

1/2 cup water

1 Tbsp. cumin

1 Tbsp. coriander

1 clove garlic, minced or pressed

1 green bell pepper, chopped

1 15-oz can black beans

1 15-oz can diced tomatoes

1 cup fresh or frozen corn kernels

1 cup salsa

salt and pepper to taste.

feb March 2016 979

In a large pot, brown the onion with garlic in 1/2 cup of water for about five minutes. Add the cumin, coriander and stir on high heat for about a minute. Add salsa and bell peppers, lower the heat and cover and simmer for about 5 minutes. Add the black beans and tomatoes and simmer for another 10 minutes. Add corn and continue to cook for another 10 minutes. Stir every now and again and salt and pepper to taste. I typically pair this with either cornbread or tortilla chips (hint of lime flavor hits the spot!) Sometimes I top it with avocado before serving.

Serves 4 people. Reheats well. Each 11 ounce serving has 222 calories and 10 grams of protein (that’s without the bread, chips or avocado!) Enjoy!

Happy birthday Meri (and Jay!) I used this because these two lovelies share a birthday!

Happy birthday Meri (and Jay!) I used this because these two lovelies share a birthday!

On a completely unrelated note, HAPPY BIRTHDAY MERI! Today is our chick’s 30-somethingth birthday and we love her to bits! Make sure to wish her a happy day via Scoot’s social media or in the comments below!

Chilly running ramblings (and dodging snowplows)

We’ve been lucky this winter with mostly mild weather. Sure, Rochester had a huge snowstorm last week, a storm that brought 19 inches to my yard and the typically hearty community to its knees for about 24 hours.

So true cold-weather running has been pretty much non-existent for me this season. That said, there are always a few thoughts that zip through my mind when I hit the pavement amid snow and subzero temps.

It was bitter cold when pal Beth and I ran a winter half-marathon last year. Subzero temps had us bundle up and we were still darn chilly by the time we finished.

It was bitter cold when pal Beth and I ran a winter half-marathon last year. Subzero temps had us bundle up and we were still darn chilly by the time we finished.

Here are just a few random winter running thoughts:

  • I can’t feel my fingers. I should’ve worn more clothing. (This usually occurs within the first half-mile.)
  • Did my water bottle just freeze? Why yes, I am now carrying a 5-pound ice weight.
  • None of what I am wearing matches, but it’s all bright neon. Notice me, oncoming cars. I’m a beacon of color.
  • Sidewalk? What sidewalk?
  • Aim for the bald patches in the road. Anything not to wear spikes when not snow/trail running.
  • Perhaps the treadmill would’ve been a good idea today.
  • I’m melting. I should’ve worn fewer layers. (about 3 to 5 miles in.)
Wintry run!

Wintry run!

I love winter running, actually. In part because I feel like a badass for braving elements that send many inside for a warmer workout.

And there was a time that a passerby asked me how much I was being paid to run in the snow. (Ha! Wouldn’t that be nice?)

But there are challenges.

Sometimes a 5-mile tromp through fresh snow equals the effort for a 10-miler on a crisp fall day. Sometimes you find yourself on a busy road’s shoulder because the icy, unplowed sidewalk is downright treacherous. Occasionally, you have to jump into a snowdrift and out of the path of an oncoming snowplow.

No matter the obstacle, I always feel great once I am done. It’s always well worth the bitter cold effort.

What runs through your mind when you run in the snow?

All sorts of yoga

Since last summer, I’ve tried yoga on a paddleboard, yoga while hiking and yoga poses all around Rochester. And I found that I really enjoyed pushing my self, trying new poses and meeting new people in the process.

Last month, I tried another version of yoga, this time trekking on snowshoes to complete my first-ever SNOWGA session.

That’s right. I hiked about 3 miles on snowshoes with an adventurous group of women to try snowga at Bristol Harbour Resort in the heart of the Finger Lakes. We stopped twice on our trek for a mini-yoga session that included tests of balance and flexibility and strength, all with snowshoes strapped to our feet.

snowga 055

Warrior 1, humble warrior, downward dog, triangle, shavasana. We did it all in the snow. One woman even tackled a headstand with snowshoes on! Look closely below in the rear left of this picture, as you can see one badass yogi working her magic.

snowga 050

The event was with Finger Lakes Yogascapes, a local women-owned business that offers indulgent fitness retreats for women. I learned about the company last year through my job and have tried a few of their classes. But I have been itching to try snowga since first heard about it last winter.

First off, snowga wasn’t hard. If you can walk, you can snowshoe. The incorporated yoga sessions were also geared toward beginners with modication options for the more advance yogis in the crowd.

The day event included a loan of snowshoes and walking poles, but I brought my own. Heck, I had them, why not use them? With lots of snow in Rochester the week leading up to the event, we only had a few inches at the snowga site in Ontario County. Not to worry. We had snow, and that’s really what mattered.

We tackled two 1.5-mile loops of a golf course, pausing twice to strike a pose.

There, I met loads of incredible local women, including Brittany and Sue, (pictured below) who I am hoping to see at a future outing.

snowga 048

Snowga was followed by lunch and drinks (hot cider was heavenly), great chats and an amazing view. I also made a video (for work) of the adventure. so click here or the photo below to view my D&C video.

snowga 042

What’s the oddest type of yoga you’ve tried? Have you done yoga in snowshoes or (my latest column) in a brewery? Tell me all about your adventures in the comments!

#RocknBlog 2016

I am honored to again be selected as part of the Rock n’ Roll Marathon Series ambassador team as a Rock-n-Blogger.

This will be my second straight year with the energetic team. Last year I had mighty plans, but some injuries and other life happenings sidelined me more than expected, so I wasn’t able to attend any of my scheduled races. Heck, most of my racing plans went out the window after I hurt my knee last March.

rocknblog2016

So this year, I am going to slowly work my way back to half-marathon distance with a goal race or two in sight. Which races might that be? I’ve got my eye on a few, but time will tell which ones make the cut.

Yeah, yeah, yeah. That’s great news Vic, but what does it mean for US? Well! I will soon have a discount code to share with you. I haven’t gotten it yet, but once I do, I’ll be sure to share here and spread the wealth.

In the meantime, tell me what RnR races you’ve done and which ones are on your bucket list!

 

Holiday PRO Compression giveaway!

procompressionchristmas1

Just days before Christmas is the perfect time for a PRO Compression giveaway!

As you know, I’m a PC ambassador and love to run and recover in my PRO Compression marathon socks. Since I love this product which also happens to be American-made, I thought sharing a few pairs was the perfect way to say thank you to all of you, our wonderful readers and friends.

Full disclosure: I bought these socks as part of a PC grab bag sale last week, so I had no control over the selected colors of socks. They are size S/M and the socks you see in the photos will be the socks you receive. This giveaway is 100% funded by me and me alone.

rafflecopterproco

Click the pic to enter!

 There will be TWO winners, one for each pair of socks. This giveaway is limited to U.S. residents. It is not sponsored by PRO Compression, so no, we cannot trade these socks for another prize. Retail value for each prize is $50.

Recipe Box: Cauli Cream

Leafing through Wegmans’ Menu magazine last month, I came across one recipe that intrigued me: Cauli “Cream.”

For years I’ve avoided creamy dishes because heavy cream-based sauces don’t agree with me. Cauli cream would be a simple, non dairy cream substitute that would allow me to finally attempt to make some sort of alfredo dish.

I ran to Wegmans and bought the ingredients, including a head of cauliflower for $3. I chopped it up.

Following the simple recipe, I made the vegan cream alternative in about an hour, first boiling the cauliflower, then blending it into a puree.

Here’s what you need:

10 cups of water

Juice of two lemons

2 tsp. salt, divided

1 cauliflower, 3 lbs, trimmed, cored and cut into florets

Heat the water, lemon juice and 1 tsp. salt in a large pot. Bring to boil. Add cauliflower and return to simmer (med-low heat). Cook until fork-tender (it took my stove about 30 minutes.)

Cauliflower florets are simmering.

Cauliflower florets are simmering.

Transfer cauliflower to a colander. Retain cooking water in pot. Let cauliflower sit at least 10 minutes in colander.

Steaming cauliflower and my ancient blender.

Steaming cauliflower and my ancient blender.

 

If you have a good blender, add about 1/4 to 1/2 cup of cooking water, about half the cauliflower and 1 tsp. salt to blender. Puree until smooth. Remove most of puree from blender and add remaining cauliflower. Puree until smooth and combine batches, mix.

My blender is less than stellar, so I do mine in about 6-8 half-cup batches. Not ideal, but it works.

I separate into 1 cup servings and use immediately in another recipe, or freeze.

All ready to go!

All ready to go!

I made a few dishes with this, all courtesy Wegmans: cauli cream corn chowder (we gave it a B), cauli cream pesto pasta with broccoli and tomatoes (Hubs gave this an A+ and I’ve made it twice already, using fresh broccoli) and cauli cream truffle pasta, using kale (solid B+)

I hope you love this easy and healthy recipe as much as I do!

Now, who can recommend a decent blender?

It’s apple-picking season!

While many folks swoon over pumpkin-flavored everything when the weather turns cooler, I’m always crushing on everything apple.

Perhaps its because I live in New York – land of apples. Heck, the state’s main city is known as the BIG APPLE.  Fresh cider, honeycrisp apples straight from my favorite local farm stand and baked crisp are my mainstays.

A variety of apples are on display at Schutt's Apple Mill, just a few miles form my house. Their cider is ah-maz-ing.

A variety of apples are on display at Schutt’s Apple Mill, just a few miles form my house. Their cider is ah-maz-ing.

For me, fall is more than an excuse for leaf-peeping and the return of sweater season. It means I get to pick apples.

Get to? What’s that?

LOTS of MacIntosh apples.

LOTS of MacIntosh apples. I picked bushels and barely made a dent in this tree.

Picking apples tops my list of favorite fall activities, but I rarely head to a touristy apple farm to do so. Sure, those are fun, but not my cup of tea. Thanks to my in-laws, I get to pick all the apples I could ever dream of picking in our own backyard.

Each fall, I drive to downstate to help my husband’s father pick apples. The family orchard is on a retired dairy farm in the Catskills. Sometimes apple-collecting is a family outing and other times, its a solo gig.

hike Oct 15 apples 245

I know its a chore, but to me picking apple after apple is heaven. I pluck one after another from the tree, careful not to pull too hard and bring dozens more to the ground. (or bouncing off my head- yes, that’s happened….many times.) Sometimes I even climb into the bucket of the backhoe and pick from the top of the tree.

Picking from the bucket in 2012

Picking from the bucket in 2012

Last week, I filled crate after crate from two blossoming trees on the farm. Several hours and eight bushels later I had yet to run out of steam, but I absolutely ran out of containers. Sigh.

2352

Apples picked at the farm are pressed into cider, fermented and made into apple wine, turned into delectable applesauce, crisp or homemade pies. Most of the time, I just eat them as is. These apples are completely organic. No pesticides, no sprays.

our bounty

our bounty

Last week, my father-in-law taught me his coveted recipe. I made one last week for company, and other today. Delicious! The trick is to use a variety of apples.

Have you gone apple-picking this season? Where do you go? Do you pick from the tree or buy by the bushel? What’s your favorite way to use freshly-picked apples? Tell me in the comments!

 

Changing it up: Vic’s cross-training chronicles

You may have noticed that I’m not running as much.

Yes, I’m still running, but given the demands of my work life and home life lately – and a somewhat bothersome knee – I’ve been cross training A LOT more.

That means more swimming, hiking, paddling and yes, it even means yoga.

A little HikYoga action with my pal Amy!

A little HikYoga action with my pal Amy!

I have to say guys, I’m loving exploring. Perhaps I was in a bit of a running rut and didn’t even know it. In the last week alone, I went paddleboarding in the bay with a friend, hiked a nearby nature preserve, swam 2,200 yards in the YMCA pool, practiced yoga in the woods then hiked a stunning gorge.

Enjoying the view in this small but mighty town park by my house.

Enjoying the view in this small but mighty town park by my house.

I’m not training for anything. I’m just living life. I’m exploring Rochester, which I have to say, is damn gorgeous.

I fell in love with SUP yoga and went repeatedly this summer.

I fell in love with SUP yoga and went repeatedly this summer.

Sure, I’ve been trying new activities for work – sailboarding, footgolf, SUP yoga. I even tried Taekwondo AND broke a board! You can read more of my articles here.

Hiking through the gorge in Stony Brook State Park near Dansville NY.

Hiking through the gorge in Stony Brook State Park near Dansville NY.

I just went on a HikYoga outing last week, and plan to go target shooting this coming weekend. Stay tuned kids! This could get interesting.

I’ve been enjoying the change of pace, and not being a slave to a marathon training schedule. I even branched out to try my hand at a monthlong yoga challenge, where through a local health club I am posting a daily yoga pose every day in September on my Instagram feed. It’s been interesting and definitely outside my comfort zone, but I am so glad I gave it a shot.

The 30-day #midtownyogachallenge. Day 22: Plank in a waterfall in Grimes Glen.

The 30-day #midtownyogachallenge. Day 22: Plank in a waterfall in Grimes Glen.

Sure, I’m still running. I tackled 4.5 miles last night and witnessed a stunning sunset with my trusty running partner Gary. I’ve been running 4-5 miles at least 3 times a week and even ran a 10-mile race with Oiselle teammate Beth. It was a stunning course through rural Orleans County (including a mile through a fruit farm), albeit I could have done without the 10 am start time on a hot, humid summer day No matter. We’ll be back for sure!

Best race pic ever. We are laughing our butts off since neither of us were well-trained for this race. But we finished.

Best race pic ever. We are laughing our butts off since neither of us were well-trained for this race. But we finished.

Stay tuned for more adventures as we head into the next season. Welcome fall! What activities should I try in the cooler weather?

Are you in an exercise rut? What do you do to change it up? How do you cross train? What activity should I try next? Tell me in the comments!

Freekeh Foods review and giveaway

Food and I have a love-hate relationship.

I’m a picky eater, though far less picky than I was years ago. Ask my husband (and Mer). I often look at a multi-page menu and snap it shut without seeing one item I’m interested in eating. I won’t consume just for the calories. I want to really enjoy my meal.

I love veggies, wheat bread, seafood, creme brulee and coffee. Most other foods? We’re friends, but meh. I could take or leave most of them. Then there’s beef, potatoes, raspberries and coleslaw. Thanks, but no thanks.

Lately, I’ve been playing with my grains – Bismati rice, brown rice, whole wheat pasta, cous cous, quinoa.  I swap them out and combine them with random veggies a la my fridge. So I was thrilled when FitApproach and SweatPink offered the chance for me to try and review a new-to-me product, Freekeh Foods, a Minnesota-based company that launched in 2012.

wakeboarding NJ footgolf 111

Freekeh is an ancient grain that according to legend, was created by accident by accident young wheat fields in a Middle Eastern village were set ablaze. In  an attempt to salvage damaged crops, villagers rubbed away the burnt chaff and found that the roasted kernels inside were delicious.

Freekeh (pronounced Free-kuh) is an organic, wheat-based grain, so note that it is NOT gluten-free.

Here are some other takeaways:

  • Freekeh is simple to make – on your stovetop or in a rice cooker. Add water and let it simmer.
  • It’s flavorful, with a slightly nutty flavor and chewy texture.
  • It’s high in fiber and protein and has fewer calories than quinoa and white rice.
  • it’s versatile for use in a variety of recipes, as part of a main dish or side dish.
  • Each 8 ounce package costs $4 (and includes four servings.) A case of six packages retails around $14.50.

I whipped the flavored package as a side (and um, forgot to take a pic, sorry!)

But I got a bit more creative with seasonal veggies when I tested the original flavor of Freekeh.

The result? Delicious.

I mixed my package of original Freekeh Foods with onion, zuccini and 2 ears of sweet corn, ground turkey and butter beans, 2 Tbsp. of cumin and a bit of salt and pepper.

Treman, kayak, SUP 348In the works

 Treman, kayak, SUP 353The final product! YUM

Like what you see? You have the chance to win one package of Freekeh Foods (winner can pick between original, rosemary sage or tamari) AND a cookbook, which retails at $14.95. U.S. residents only please.

freekehbookClick here or the below graphic to enter the giveaway, which runs though Aug. 30. Good luck!

rafflecopterfreekeh

Freekeh Foods though FitApproach provided Freekeh for me to try. No compensation was given outside the samples for this post. All words, opinons and cooking skills are my own. Prizes will be sent directly from Freekeh Foods.