Paleo Spaghetti

Autumn is officially here and so are all of the yummy winter squashes.  Here is a great and easy recipe for those of you that are missing pasta - you can get spaghetti squash almost everywhere right now, I got a great deal at the farmers market a few weeks ago where each squash was only 75 cents!  This is a dish that is great to reheat, take to work for lunch, or have for breakfast if you're so inclined.  It's easy to do so give it a try - no excuses!

Roasted Spaghetti Squash - Paleo Spaghetti


Heat oven to 400 degrees and put a halved, seeded spaghetti squash in a baking dish or baking pan, lightly coated with coconut oil. I always put mine face down, so that the inside of the squash is on the bottom of the pan.  Bake for 35 - 40 minutes, remove and let cool. Once cool, use a fork to scrape the squash out from the shell, it will have a "spaghetti" like consistency.

To save time you can also half and seed the squash, and cook in the microwave for 6 to 8 minutes. Follow the same process to scrape the squash out.  For this recipe where I took the pictures we cooked the squash on the plate in the microwave instead of in the oven.

Healthy Living Principle #5: Eat More Fat

Welcome back to my Principles of Health Series, to refresh yourself on numbers 1, 2, 3, and 4 check the linked blog posts.  Today we're talking fat and it's importance in your diet.  Newsflash - Fat doesn't make you FAT, it's not 'artery clogging,' and it won't raise your cholesterol.  

So where did the idea that Fat makes you FAT come about?  In summary it started in the 1960s with a study by Ancel Keys called "The Seven Countries Study" in short he had some good science but no convincing results, so he selected data that support his hypothesis that eating fat makes you fat and the myth was born.  The study was sponsored by the US government and adopted into food policy and eventually the food pyramid.  From here the fear of fat was born, and along with that fear, a food industry focused on removing fat from its food source and creating low fat versions of common foods and even working to create new fats to replace the horrible 'saturated' fat that was thought to clog arteries and lead to heart disease. 

Now if you're not supposed to be afraid of fat anymore, what types of fat should you focus on adding back into your diet, and why?

What types of fat should I eat?

Grilled Chicken Kabobs

What's for dinner?  I ask myself that question often, almost everyday actually.  This weekend we decided to make the most of the summer weather (hitting 80 in October is definitely summer weather when you live in the north east) and make some grilled chicken kabobs.  It was really easy and turned out delicious.

What you need:

• 1 - 2 pounds of chicken thighs
• 1 large green bell pepper
• 1 large red bell pepper
• 1 large onion
• Minced garlic
• Olive Oil
• Oregano
• Salt and Pepper
• Kabob Skewers - wooden or metal

Ironman Pocono Mountains 69.1

This weekend I completed the Bike and Run of the Ironman Pocono Mountain 69.1 (since the swim is 1.2, I've removed that from the planned 70.3 distance).  Overall it was an amazing experience, and even though the swim cancellation was a HUGE disappointment to me, I'm glad I did it.  I thought I was prepared, but actually doing the 56m bike and then the 13.1m run I was able to prove to myself that I really could do it.

I was Paleo except for my the Powerbar Gels and a little corn in all of the days leading up to the race and even on race day.  I didn't hit a wall or bonk at all, I felt good nutrition wise throughout the whole race.  I probably should have had a little more on my run, and had I done the swim then I'm sure I would have felt the need to "eat" something sooner than mile 16 on the bike.  Generally I eat something like a lara bar or a gel as soon as I get on the bike after finishing a swim.

Here is a recount of what my food and nutrition looked like the days before the race and then during the race itself:

Pre Race:

Added some extra sweet potato and some acorn and spaghetti squash (for variety really) to my meals starting on Thursday (race was Sunday).

Dinner night before was grilled chicken, salad, and mashed sweet potatoes, and lunch had been a burger with no bun with pork roll and a fried egg on it (this was delicious btw) and a half a lara bar.

Almost Race Day

Race day is tomorrow and everyone that is registered is anxiously watching the weather for rain.  The race sent an official Swim Update email on Thursday,  and posted on the Poconos 70.3 Facebook page, that the swim has been officially canceled, due to "river to crest at an extremely high level and currents to run at speeds too dangerous to allow athletes in the
water."  This is a real bummer, I don't want to swim if the water is unsafe, but at the same time it's no longer a Half Ironman...that was my goal and what I have been training for.
 
Now on Sunday it will be a Bike and Run "time trial" - 56m bike followed by a 13.1m run.  I still think all the rest of the race festivities will be going on and tracking should still be up, even though a third of the race is canceled, it only decreases the mileage from 70.3 to 69.1...but that means I can't get my 70.3 sticker since I will not be doing it.  Now I'm contemplating adding another race since I want to be able to say that I did a REAL or FULL Half Ironman, not that I did a HIM once sort of since the swim was canceled.

A special THANK YOU to my parents and to the Plentui (Chris and Kristin) for coming out to cheers us on and support us even though the weather is supposed to be icky AND the swim got canceled :)

The race is on Sunday October 2nd, if you're up for tracking our "time trial" results here is the information you'll need to track us on IronmanLive.com

Laura's Bib = 1283
Tim's Bib = 389

Here is what we'll still be doing on the course, don't get me wrong I realize that doing the bike and run will still be a major accomplishment...



Bike Elevation