Ideas

I’ve been running since 2004 but yesterday was the first time in nearly 20 years that I was able to run 3 miles in under 30 minutes!!

Coincidently, this was my first run on my new shoes (Nike Cesium) which are a good deal lighter than the Brooks Beast I’ve been running with since Late Febuary.

The Cesium does feel a bit odd when I walk on it, since the shoe is angled but at least so far it feels pretty darn good when I’m running.  I haven’t had any knee issues or leg tightness like I do with shoes that don’t provide very good motion control.  Also, I haven’t had any issues with “hot spots” or blisters which I have had occasionally when I run in the beast.  Hopefully the new shoes will continue to perform well.

One of the best ways to make a new exercise program a successful one is to focus on smiling while you exercise.

It sounds crazy but it works.  Since mood and body language are linked, smiling while exercising gradually causes the brain to associate positive feelings to exercise.  This causes the subconcous to actively work for you (I.E. looking for reasons to exercise more).

Contrast this to someone who starts exercising because they “should” and doesn’t work on creating a positive association.  Since exercise requires some exertion it becomes a chore.  The subconscious then starts to actively look for excuses to avoid the painful/uncomfortable activity it associates with exercise and in short order the exercise program is no more.

Low Carb

• Eggplant Lasagna

Ingredients

• 2 pounds lean ground beef
• 1/2 small red onion, diced
• 1/2 red or green bell pepper, diced
• 15-16 ounces ricotta cheese
• 2 eggs, beaten slightly
• 12 ounce can of spaghetti sauce
• Chopped parsley
• 5 large mushrooms, sliced thin
• 2 medium Eggplant, sliced lengthwise
• 1 pound spinach, steamed
• salt and pepper to taste
• 1-2 cloves garlic, crushed
• 8 ounces mozzarella cheese, shredded
• 1/2 cup parmesan cheese, shredded

Directions

Meat Filling:

Brown the meat. When meat is nearly done drain any excess oil.

Add the onions and bell pepper and sauté until the onions just begin to soften.

Add garlic and continue cooking until onions are transparent.

Mix in Spaghetti sauce and simmer until quite thick.

Cheese Filling:

Beat the eggs and ricotta together

Add fresh chopped parsley

Add a pinch of salt and pepper.

Cooking Directions:

• Preheat oven to 325°F.
• Coat a 9 x 13 baking dish with olive oil (a oil sprayer or a paper towel dipped in olive oil work well)
• Place a layer of Eggplant on the bottom of the pan
• Place a layer of the meat mixture.
• Top with sliced Eggplant.
• Spread Eggplant with the ricotta mixture, and top with spinach and mushroom slices.
• Top that layer with half of the cheeses.
• Cover with remaining meat mixture,
• top with remaining cheese.
• Bake at 325°F until the cheese is bubbly and starting to get golden (about 35 to 45 minutes.)