Inaugural Quad Rock trail race

Two months ago, Jason and I ran our first marathon. It was a trail marathon that ascends 5500 vertical feet. Technically, it was 25 miles, but the course was a little long, and we ran ¼ mile to the starting line from our car, so we’ll call it 26.2. This was perhaps not the ideal choice as a first marathon. Without a doubt, this was the most challenging run I have ever attempted, and at times, my body was wracked by the most intense pain I’ve ever experienced. It wasn’t pretty, but I finished!

Stones left purposefully unturned are laid bare by the miles and the hours, forcing you to examine the deepest, ugliest parts of yourself as you wade through the mental gymnastics necessary to cajole your legs into moving. The mind is very vulnerable at this point, yet malleable. Despair can swiftly turn to elation, and humor bubbles up unexpectedly.

After a close save involving my toe and a root, I thought to myself, “Boo-yah, I am a mountain goat!” Several miles later, as I stooped to fish a rock out of my shoe, I was crippled by muscle spasms, leaving me flopping at the edge of the trail, valiantly attempting to maneuver myself into an upright position. Ever seen a video of myotonic/Fainting goats?  It looked pretty much like that.

The race was well organized, and the trails were fantastic (and familiar, since this was on our home turf). Once again, I am amazed by the talent and generosity of the Fort Collins trail runners. I look forward to this race becoming a local staple!

In the kitchen:

Veggie burgers



Recipe adapted from Ohsheglows.com

These put those nasty frozen patties from the grocery store to shame. Makes 6 large or 8 smaller burgers.

-1/2 cup onion, diced
-3 large garlic cloves, minced
-2.5 tbsp ground flax + 1/2 cup warm water, mixed in bowl (could use 1 egg, instead)
-1 cup oats, processed into flour
-1.5 cups bread crumbs
-1 cup grated carrots
-1 cup cooked black beans, rinsed and roughly pureed or mashed
-Heaping 1/4 cup finely chopped parsley (or fresh herb of choice)
-1/3 cup almonds, chopped
-1/2 cup sunflower seeds (I used toasted, unsalted)
-1 tbsp. Extra Virgin Olive Oil
-1 tbsp soy sauce
-2-3 tsp chili powder
-2 tsp. cumin
-2 tsp. oregano
-Kosher salt and black pepper to taste (I used about 1 tsp salt)

Directions:

1. In a large skillet, sauté onions and garlic in 1/2 tbsp oil. Mix the flax and water together in a small bowl and set aside for at least 10 mins while you prepare the rest of the ingredients.

2. Place all ingredients (except spices and salt) into a large mixing bowl and stir very well. Add seasonings and salt to taste.

3. With slightly wet hands, shape dough firmly into patties

4. Cooking methods: You can brown the burgers in a bit of oil on a skillet over medium heat for about 5 minutes on each side. If baking in the oven, bake for 25-30 mins (15-17 minutes on each side) at 350F, until golden and crisp. For the BBQ, pre-bake the burgers for about 15 minutes in oven before placing on a pre-heated grill until golden and crisp on each side. I thought they were great in the skillet!