Today was not the most ideal day. I woke up to the pouring rain and it did not let up all day. The only highlight was getting to go home and even that was an experience. It had been a stressful trip and a stressful morning. We were finally on our way to the airport and hydroplaning our way to Oakland, when we get slowed up just after getting into Oakland. I see three cars pulled over to the side of the road, an apparent fender-bender. As we pass, I see the guy in the front car get out and then the guy in the second car get out and then launch at each other in a mad all out brawl. It was scary, especially since the guy from the front car pulled a knife out of his pocket. Thankfully, the police arrived on the scene shortly. The adventures didn't end there. My plane was a little late and when we finally get in the air, about 30 minutes in to the flight, the flight attendants call over the intercom to ask if there is a doctor on the plane. A man was having a stroke! Thankfully there were two doctors on the plane and they managed to save him from having a massive stroke. By the time I got home all I wanted to do was go for a run.
It was quite cold by the time I headed out, but apparently warmer than it has been. I headed out to my favorite new loop to Fremont nice and easy as the sun was fading over the Olympics. I made it all the way up Fremont Ave, despite having done pretty much all uphill in the last few days! I ran down along by the zoo and saw a runner ahead of me as I turned alongside the soccer fields that are adjacent to Greenlake. Without kicking it up, I passed the guy and dashed across the street to run along the outside path of Greenlake. I guess the guy (who appeared decently young and fit) didn't like me chick'en him, because as I ran past the golf course at Greenlake, I notice a shadow bouncing along near my feet. The guy had sped up to try and pass me back. But I decided to give him a run for his money, literally. I picked it up a bit and watched his shadow fade away. I didn't let up though. He tried to come charging back, probably thinking that I would slow up. But I didn't. I picked it up a bit more (though I was still running well under marathon pace) and watched him fade again. Without waiting for him to surge again, I took off and put about 30-45 yards between us before I turned off the path and headed down Ravenna towards home. It was a nice run and I was ready for my pre-race meal when I got home.
I never eat pasta the night before long runs, I prefer potatoes, particularly sweet potatoes. I like to couple the potatoes with some veggies, something with some fat as well as some protein. There is a limit to how much carbs you can load in your muscles, especially in ultras, eventually you will need to call upon your fat stores.
I came up with the idea last week after having the Samosa Stuffed Baked Potatoes on Wednesday. I have been wanting some Mexican food, so I decided to take the concept of the Samosa Stuffed Baked Potatoes and the Latin flavors and make Fajita Stuffed Baked Potatoes with Chili and avocado, and a side of roast brussel sprouts.
3 small Russet potatoes
2-3 cloves garlic
1 small onion, chopped small
1 small red bell pepper, chopped small
5 small Crimini mushrooms, chopped small
spices: cayenne, chili powder, salt, pepper, dried oregano
1 can Amy's Organic Vegetable Chili
1 small avocado
2 cups Brussel Sprouts
1 tablespoon olive oil
First,preheat the oven to 400. Then, clean and poke the potatoes (so they don't burst in the oven). Bake the potatoes for 1 hour. While the potatoes are baking, wash the brussel sprouts and remove the bottoms, then half them. Place the brussel sprouts in a 9x9 baking pan and drizzle olive oil over the top. When there are 20 minutes remaining in the baked potato cook time, place the brussel sprouts in the oven to roast. You can heat the chili at any time, pretty much.
In a medium-large skillet, heat olive oil over medium high heat. Saute onions and garlic, until the onions are tender. Add spices and cook for 1-2 minutes. Add the chopped red bell pepper and mushroom and saute for 2-3 minutes. Once the potatoes are baked, remove them from the oven and when they are cool enough to handle, slice them in half and scoop out the inside. Put the potato shells on a bake sheet and the insides straight into the skillet. Work the fajita mixture and potatoes together until incorporated. Scoop the mixture back into the shells and bake for another 10-15 minutes (depending on how crispy you want them). A good addition if you are into that kind of thing, would be some Soy or Rice Cheddar Shreds or if you are non-vegan, real cheese. I am not doing Soy right now because I think that like many gluten-intolerant people, I am also soy intolerant. So I am taking a break to see if that is so. I shouldn't eat alot of soy anyways because it is a phyto-estrogen.
You should pull the the brussel sprouts out when they are tender but crisp! To plate, place potatoes on the plate, spoon the warm chili over top and place sliced avocado on the top (with a drizzle of salsa if you want). I serve up my brussel sprouts with some salt in their own separate bowl. Delicious, nutritious and relatively easy. Hopefully it will give me a nice start for the morning!