A few years ago, it was snowing at the Shamrock Shuffle in Chicago.
It was nearing 90 degrees — so freakin hot. Especially considering no one is used to running in that unseasonable heat after a cold winter. So it was a tough run. I think most people walked at least a few times.
Probably not these guys though, since they’re all hardcore runners and all….psh – whatever!
Stretching before the race. Don’t mind the look on my face, I was still waking up at this point.
At shot of some of the corrals before the race.
This is the largest 8K in the world – 40,000 runners! It took my corral over 25 minutes to cross the start line after the start of the race. It was insane but also so cool to be a part of this event. There were a ton of spectators throughout the course! I even saw Rosie, a nurse from the clinic at my new job with a cute sign for me and another dietitian who was running. It was so sweet of her!
I also saw a guy dressed as Will Ferrel hitting a cowbell over and over. It was hilarious but I didn’t get a picture of him!
After the race, we grabbed brunch at Gage – this amazing restaurant on Michigan Avenue. My friends Jess and Patti came to support me! How sweet!
I was pretty starving after the race so it was nice to sit down and take a breather! The weather was beautiful (nice if you’re not running in the heat!) so we decided to head across the street to Millenium Park and walk around and take some pictures. Chicago is so pretty!
Then we came home and Wholesome Husband fell asleep on the hammock outside.
He had a long day
running an 8K being a spectator and taking lot of pictures – it’s pretty exhusting!
Just kidding — he is always super supportive! He loves sleeping in on the weekends so just the fact that he gets up with me when I run these early races is great!
Of course Keenan has to be the star of every picture!
Anyway, on to the food! I have another meatless Monday recipe and it’s one of my favs!
Stuffed Poblano Peppers
Adapted from Martha Stewart Everyday Food
2 cans (24 ounces) diced tomatoes
1 jalapeno chile (ribs and seeds removed, for less heat), minced
2 small onions, chopped
3 garlic cloves, 1 minced and 2 whole
coarse salt and ground pepper
1 can (15 ounces) black beans, rinsed and drained
1/2 cup yellow cornmeal
1 cup shredded pepper Jack cheese
1 teaspoon ground cumin
4 large poblano chiles, halved lengthwise (stems left intact), ribs and seeds removed
1. Preheat oven to 425 degrees. In a blender, combine tomatoes in puree, jalapeno, half the onions, and 2 whole garlic cloves; puree. Season with salt. Pour sauce into a 9-by-13-inch baking dish; set aside.
Nutrition Notes: Check out the fiber in this dish — 20 grams! Nice! Poblano peppers are large, mild peppers in comparison to their fiery hot cousins, the Serrano and Jalapeno. They are perfect for stuffing since the skin of the pepper is pretty thick and holds up well with cooking. Poblano peppers are high in vitamin C, A and carotenes!
Taste Test: The first time I made this, the husband asked when I was going to make it again. It’s just delicious. It has all my favorite components - cheese, beans, peppers, salsa. Although it cooks for a while in the oven, it’s easy to prepare and it is worth the wait! Enjoy!
Have you ever tried poblano peppers?