Running & Our Love/Hate Relationship

I have a confession: I hate running…but it’s an evolving relationship.

The thing is that it never used to be this way. Years of not running at all has completely changed my perspective on it.  Back in the day (early years of college when I had no real obligations) I used to run quite regularly.  I would go to the track and run 5 miles and not even blink an eye at it.  Now….not so much.

Recently I’ve started running again and it has been a struggle.  Apparently when you don’t do it for awhile…you lose it.  *sarcasm*

The thing is that I really want to love running again.  I love the feeling of getting out there and covering some good distance.  The feeling you get after a long run is phenomenal, even if it’s a rough one.  You feel accomplished and those endorphins get moving and suddenly your mood improves and energy replenishes.  And sometimes that alone time for yourself is essential: it gives you time to think and sometimes just completely check out of life and cruise on autopilot for awhile. Running just makes you feel more powerful. You feel your body growing stronger and tougher. Having the control in improving your body is a huge boost in itself.

Months ago I signed up for Warrior Dash.  I figured that if I signed up for a race I’d have something to hold me accountable and would force me to get out there and start running again. Several weeks ago I started running again (should have started several months earlier, but oh well). The first few runs were rough…I was wheezing (thanks asthma) and endurance was zilch. After a few weeks though…that loving feeling is returning.  I’ve finally gotten to the point that I can actually run a 5k (not great timing and with a few stops/walks along the way, but I’m getting there). Those loving feelings that I used to associate with running are back! As for now, I’m focusing on improving my time and hoping to get to the point that I can continuously run a whole 3 miles without the need to stop.  I find that the days that I get out there and run I feel happier.  I’m not as harsh on myself (or others) and tend to be more productive. I’m hoping that this relationship is finally on the right track and that running and I can be best friends again.

Do you love/hate running? What were some things that helped you get back on track after a workout hiatus?

Mango allergy: The fruit that destroyed my face (pics)

Several weeks ago I broke out in this terrible rash.  It progressively got worse so eventually I made my way to the Urgent Care to only be told that they thought it was cold sores. The thought that kept going through my mind was, “where in the world did I get this?!” and disappointment that I had somehow acquired this lifetime virus that just keeps on giving. Despite the fact that the doctor “thought” that it was cold sores (he wasn’t 100% confident in his diagnosis), part of me just didn’t believe it. It wasn’t the characteristic sores and wasn’t responding to treatment at all (antiviral tabs and creams) and it continued to spread. Also I started breaking out in hives in several other areas of my body (chest, wrist, cheeks, neck, leg, etc.).

After many painful and embarrassing days I finally figured out what was causing this horrendous itchy, painful, swollen blisters all over my lips, chin and even nose….MANGOES!

Taken from the Discovery Channel website:
Mango and poison ivy are both in the cashew family, and both contain a substance called urushiol (yu-roosh’-ee-all). It’s the poison in poison ivy, the cause of the blisters and itching. The mango contains much, much less of the irritant than poison ivy, but despite that, some very sensitive people can get a rash just from handling mango peel and being exposed to its sap. Luckily, more often than not, even sensitive people can enjoy the delectable fruit of the mango, provided someone else peels it for them.


After reading this it makes so much more sense.  The day before and day that I started getting these sores I had eaten mango and continued to eat it for days into the allergic reaction (I thought the vitamin C would help my immune system – silly me!?).  It wasn’t until weeks that after I had them again did it click that mangoes were what was causing the reactions. The good news? Lots of Benadryl and prescription strength hydrocortisone cream really halted the reaction that last time and knocked it out of my system very quickly.

The following are pictures of my reaction, and yes, they are gross and kind of embarrassing to show (work sucked with these – people gave dirty looks and it hurt so much to talk). I’m posting them because seeing and hearing other’s experience really helped me feel better about everything and I really think that it’s important that people learn about this potential reaction.
 

I just wanted to pass this information on because I had absolutely no clue that this existed. I’m severely allergic to poison ivy so it’s no surprise that I had such an intense reaction (the last time I swelled up much quicker and had my lips, mouth and throat swell a bit). I’m definitely thinking that a allergy test may be in order because they are chances of cross-sensitivity (cashews, pistachios, papaya, latex). Better safe than sorry. I’m sad I can’t eat one of my new favorite foods anymore (I’m leery about even eating the fruit after this last allergic reaction), but it’s just not worth it.

Anyone else out there have crazy allergies or reactions? How about to mango? Did you even know that this allergy existed?

Travel Bug Has Bitten

I have the travel bug itch. You know- that itch that can only be scratched by jumping in the car for a long ride or hopping a plane ride to somewhere far away and different than what your used to.I think this was all spurred by flipping through the photos of the trips we have taken over the years mixed with photos of all different resorts and beautiful places on StumbleUpon. There's just something about getting out of your norm and seeing other parts of the world and experiencing different cultures and environments.  It's refreshing and grounding.

Here’s a quick recap of some of the amazing places we have been:

Florida VIEW SLIDE SHOW DOWNLOAD ALL

Punta Cana, Dominican Republic VIEW SLIDE SHOW DOWNLOAD ALL

Riviera Maya, Mexico VIEW SLIDE SHOW DOWNLOAD ALL

San Francisco, California VIEW SLIDE SHOW DOWNLOAD ALL

Upper Peninsula: MI VIEW SLIDE SHOW DOWNLOAD ALL

Killington, VT VIEW SLIDE SHOW DOWNLOAD ALL

All this has me on the search for the next place to visit.  With gas prices being so high and money being a bit tighter it’s likely to be a more local trip in the great state of Michigan (although I’m dying to go to Australia, Costa Rica and St. Lucia). I’d love to visit the west coast of the state since I’ve never really explored that area, or maybe a wine tasting trip to beautiful Traverse City.

Are you traveling the summer? Are you staying in state, visiting other states or even heading out of the country? What was the best vacation that you had?

Make These: Healthier Homemade Chocolate Granola Bars!

I've been loving on these granola bars for months now!  They are just so tasty and so much better than anything you buy in the store.  And to make it better: They are much less expensive and go further than store bought granola bars and have no high fructose corn syrup.

This recipe is an adaptation from Joyful Abode (another great blog you should check out).

Homemade Chocolate Granola Bars
Ingredients:

• 2 cups oats
• 1 cup wheat bran
• 1 cup sunflower seeds (salted)
• 1 cup crushed peanuts
• 2/3 cup brown sugar
• 4 Tbsp. butter (unsalted)
• 1/2 cup honey
• 2 tsp. vanilla extract
• 1 cup dried cranberries (could substitute other dried fruit)
• 2 Tbsp. cocoa

Preheat oven to 400 degrees.

On a baking sheet mix and spread out the oats, wheat bran, sunflower seeds and crushed peanuts.  Bake for 10 minutes, or until brown.  Be sure to stir every couple minutes to avoid burning. Once browned, take them out and let cool several minutes. Transfer to large bowl.



While baking the dry ingredients, mix brown sugar, butter, honey and vanilla extract in small pan.  Cook on medium heat and bring to a simmer.  You will also need to stir this often in order to prevent burning of the sugars.  Cook until mixed well and the sugars are no longer granulated. the last few minutes add the cocoa and stir well.  Turn heat off and let cool. This will be your “glue” mixture that holds the granola bars together.




In a large bowl mix the dry ingredients (add the cranberries at this point) with the “glue” mixture.  Mix extremely well and make sure that everything gets mixed in well and covered with the “glue”.



Once mixed, transfer to a baking sheet (I use a 9 x 13) that is covered with wax paper (spray wax paper with non-stick cooking spray). Spread mixture across pan with spoon or spatula.  At this point I cover the bars with another piece of wax paper and press down hard in order to spread and compact the granola (put a little muscle into it). 




Wait several hours for it to cool and then cut (use a pushing down motion, instead of sawing).




Each batch makes about 14 full-sized, delicious bars. Store in sealed container or individual wrapped.

I’m thinking that one of these times I’d love to make a batch with toasted coconut in it…or maybe dried bananas and peanut butter. The options are endless!

What are your favorite granola bar flavors? Any mix-ins that you’d enjoy?

Long time, no blog.

School’s out! Well, not completely, but I’m no longer bogged down with 4 classes and work, but now only 1 class and work so I’m hoping to have a bit more time to keep blogging. 

I had a great semester with amazing professors and tons of opportunities.  I have to say that I definitely made the right choice by going back to school and that public health and health promotion is 100% me! I love the program and really can’t wait to finally be out in the field in hopefully less than a year (December 2011, if I’m lucky).  This summer will be spent taking a few more online classes, polishing my portfolio and searching for an internship that I’ll love.  Also on the horizon is working with the county police in the area on a distracted driving campaign and safety fair, working with the community of mental health on their print materials, Girls on the Run volunteering and hopefully getting some volunteer time in with the Health Dept. Life’s certainly exciting!

As for personal, non-school/work life, things have been great.  Ry and I  have several fun events planned for the summertime and am now just waiting for the sun to start shining and the temperature to soar higher.  Come on, Mother Nature, we’re all sick of being cooped up in the house.  I want to get out there and get the yard ready for some backyard barbeques and bonfires with friends.  Looking forward to a wonderful summer with time off (no more 60 hour work weeks), enjoying the weather and friends and moving my body!  Hoping to get a weekend here to go pick up some mountain bikes, get some canoeing & fishing in, and also begin to run a bit more (I want to love it, but right now it’s a slow battle to even like running-ha!).

What are you looking forward to most this summer?

Some like it HOT!

I bet when you think of hot, the last thing that pops into your mind is chickpeas.  For me, chickpeas (garbanzo beans) on their own are just kind of bland and I’m really not big on the texture, but pop those babies in the oven with some spice or turn them into hummus and OMG, I’m all over them. 

These roasted morsels are chock full of flavor, good for you and ridiculously easy to make.  And like always, they are relatively cheap to make too (I know we all can stand to save as much as we can in these tough financial times).

Roasted Spicy Chickpeas
Ingredients:

• 2 cans of chickpeas (15 oz.)
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1 teaspoon cumin
• 1/4 to 1/2 teaspoon cayenne powder
• 1/2 teaspoon chili powder
• Salt to taste

*Spices can be varied for taste/preferences (I like my stuff with a good spicy kick to it).


Preheat oven to 400 degrees.

Rinse and drain the chickpeas.  I use a towel to pat away any additional moisture. 

Toss chickpeas in bowl and coat with olive oil.  Add spices and stir until fully covered and distributed.

Transfer chickpeas to baking sheet (cover sheet with foil if you would like a quick clean). 



Bake for 45-60 minutes until at desired texture (I bake mine longer in order to have a more crunchy texture). Stir or shake them every 20 minutes or so to get even browning/prevent overcooking.

Enjoy! These are great on their own, but I love throwing them on a salad too for a little extra flavor and a protein punch!



These are seriously one of my favorite snacks.  They’re super portable and easy to make.

Some other benefits to chickpeas (garbanzo beans):

• Great source of vegetarian protein
• Contains lots of minerals, such as calcium, manganese, phosphorus, magnesium, iron and zinc.
• Low on glycemic index, which is important for keeping blood sugar levels stable
• Lots of fiber, so you feel full longer and great for colon and digestive health.

Do you have a favorite healthy spicy snack? Share your recipe!

Park the Phone

Did you know that over 5000 people were killed and nearly 1/2 million were injured in 2009 from distracted driving accidents? 

To me that’s a staggering and scary statistic.  Just think about how many people you see on the roads multitasking, whether it be texting, talking on the phone, scarfing down a burger or touching up their makeup.  Think about how often you do it.  The problem is that everyone thinks that they are great at it and that it would never be them that causes the accident and gets hurt or injures/kills another.  No one wants to believe that it could be them, or their family or friends.  No one wants to think that they are susceptible.



You are probably wondering why I’m even talking about this.  Normally my blog is filled with recipes, life musings, photos and fitness stuff, but this all began with a project for a class.  For the past month, I’ve been engrossed in a project for my public health class.  I’ve researched, heard stories and even conducted my own survey in our area to see how prevalent of an issue this is.  In our area of Mid Michigan, over 98% of driver’s admitted to distracted driving.  The biggest culprits: texting, eating, talking on the phone and passengers.  Using a cell phone alone affects your reaction time as much as though you were legally drunk (0.08 blood alcohol content).  In fact, you’re four times more likely to get in an accident while using a hand-held device, such as a cell phone. 

As much as there is a taboo upon drinking and driving, often texting while driving is accepted.  If everyone were to actually think about the consequences of their inattentiveness maybe it would not be such an accepted behavior.  I guess, it just comes down to being aware of how your driving is affected by these distractions.  Have you ever really thought about it?  All it takes is one second to look away and your life (and other’s) could be changed forever. The norm needs to change.



The good news, this is becoming a more prevalent issue in our society that is being brought to attention.  It’s insane to see how many campaigns are out there to tackle this problem and how many different ways its been approached.  I’m excited to say that we are actively working on a campaign on our campus and seeking funding right now.  It’s excited to see our hard work turn into something real.  A simple class project is now becoming a real life campaign that could possible and hopefully have an influence on others. 

Working on this project has really made me think about how I’m so grateful and happy that I’ve changed my career focus.  I’m excited to be involved in campaigns that bring awareness and change.  I love submerging myself in these projects and hoping to inspire change and healthier habits in others.  I know it’s often going to be a long, trying journey, but I’m excited for the challenge. 

Bring it on.