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Blog Page 126

Running the Boston Marathon will Save Me Money

Running is supposed to be cheap, that’s what everyone says. All you need is a good pair of sneakers and you’re off, nothing to it. Of course, as any real runner knows, that isn’t so. Let’s for a moment forget about Canadian winters, in which you not only need special tights, coats, socks, bras and hats, but also gloves of a caliber that running brands don’t make. If you want to run outside in the winter it’s quite conceivable that you’ll be outfitted in $350 worth of stuff. Then, if you’re training, you probably need a watch that can track your pace and distance, unless you use your phone, which, despite a reluctance to recommend buying stuff, I don’t really recommend. Because the idea is that you want to schlep the least amount of things possible.

I’m running the Boston Marathon in April, which costs $240US for international runners, even though I’m American in Canada with a permanent resident card, no one wants to argue with Boston for fear of losing that valuable bib. To train for Boston, I’ll first run the Chilly Half, which cost $75, and Around the Bay, which is $90. I train with Black Toe Running, twice a week, and am given daily workouts, and that costs $100. God willing, after Boston, I’ll keep going. Run the Toronto Marathon and meet Kathrine Switzer. Travel to Ottawa for the largest race in the country or finally make it to Calgary, then run through the summer, race and train, and do another marathon in the fall.

The Scotiabank Toronto Waterfront Marathon costs $105.

Not exactly cheap when you add all those things up. Let alone the flight, hotel and beers I’ll need in Boston. But here’s the thing: I know the Boston Marathon saves me money. I’ve been training now since November and I don’t spend money on ancillary things. I don’t go out. And I’m not hungover, which means the next day I don’t spend money on junk food. The longer you train, the longer you save. When once a night out, easily, would be $100, and I’d do that if not once a week, then at least once every two weeks, I’m much more likely now to splurge at the grocery store. I buy Perrier instead of Johnnie Walker, and a treat is a huge sandwich after a Wednesday workout. When I’m feeling frisky, I have chips on the side. If I take the kids to A&W, I don’t buy onion rings. To the movies, we get a smaller popcorn and no root beer. And if I do drink beer at a party, after two I’m flying. It’s a treat and I’m satisfied.

It’s also a good long-term investment. Every dollar I spend on running translates to three dollars I save on crap. Crap that’s bad for me. Plus, I’m more efficient. Healthier. What’s that worth? And, once you spend your $350 on shoes, tights, bras, hats and ski gloves, you’re done. Buy the stuff once. Choose wisely. Then use it until it falls apart. My plane ticket to Boston is like an insurance policy that I don’t give up on saving money.

$240 is fourteen martinis. I’d rather run Boston than have fourteen drinks.

The long-term dedication to running requires goals. And the longer you stay in running, the bigger those goals can be. Once you’ve done a 10K, next comes the half marathon. You see your results in your performance and you want to keep going. There’s only so long you can practice your Spanish without going to Spain. It’s fun to perform. But the running lifestyle is the bit that’s frugal, if not the pursuit of the sport. Sure, running doesn’t cost as much as skiing or Ironman, where you need a bike and a membership to a pool. Runners don’t need to belong to a gym. (Though I do, the YMCA, which costs around $700-per-year for my entire family, and is probably worth 10-times that because it gives me something to do with the kids on the freezing cold Saturday mornings).

The point is: every dollar I spend on my sneakers, on my races, on my coach, is a dollar that translates to good health. What’s that worth? How much does it cost to avoid a hangover? To not be groggy, grouchy, smoking cigarettes? I think Boston not only saves me money but it saves me heart, saves me soul. Makes me a better husband, better dad. There’s a direct correlation to how much I train, how much I invest on my training, to how much time I spend on the details of running my household. I wish all these things were cheaper. But when I do math, it’s the savings of a lifetime.

Run Boston. Run Calgary. Run Manitoba. Run Ottawa. Get a plane ticket and do a race with your friends. Spend money and join a club. Spend money and get a coach. Get a fancy watch and track your training. Join Strava. Invest in the sport and you invest in yourself. It may cost money up front. And you may balk at $175 sneakers. But stay in the sport and keep with it. And if that’s what it takes to get you moving, keep you clean, make you vital—every dollar you spend, at least for me, translates into a fortune I save.

Oven Fried Coconut Chicken Tenders with a honey sriracha Lime dipping sauce

By: Julie Miguel

By: Julie Miguel

It’s great to change it up every now and then and these chicken tenders are the perfect way to do that. Instead of serving up a generic, fried chicken tender to your kids, make these–an oven fried variety with the addition of coconut! The dipping sauce is the perfect added kick to these sweet crusted chicken tenders.

If you want to do these ahead of time, already baked coconut chicken tenders freeze really well (for up to 2 months). Make a big batch and then store them in an airtight and freezer-safe container. When you are ready to use them, bake the frozen chicken tenders in a 350°F oven for 15-20 minutes or until warmed through.

I used LiberTerre chicken breasts for this recipe. I love knowing where my chicken comes from and I also love the fact that all LiberTerre chicken is raised without the use of antibiotics and free from added hormones.  I filleted the breast and then cut them into strips lengthwise. This was really easy to do using a plastic cutting board and a filleting knife.

Oven Fried Coconut Chicken Tenders with Honey Sriracha Lime Dipping Sauce

Makes: 4-6 Servings

INGREDIENTS
1 and 1/2 pounds LiberTerre® skinless, boneless chicken breasts

1 cup sweetened shredded coconut

1 cup Panko

1/2 cup all-purpose (seasoned with salt and pepper)

2 large eggs

chopped cilantro for garnish

Honey Sriracha Lime Dipping Sauce

1/4 cup honey
1/4 cup fresh lime juice
3 Tbsp Sriracha sauce
Pinch of salt

DIRECTIONS

ONE: On a sturdy plastic cutting board, cut the chicken breasts into strips by cutting each in half lengthwise. If your breasts are really thick, fillet them so they are about 3/4 inch thick.

TWO: Preheat oven to 425°F. Line a large baking sheet with parchment paper. Set aside.

THREE: Combine the coconut with the Panko in a medium bowl. Set aside. In a second medium bowl, whisk the flour, salt, and pepper together. In a third bowl, whisk the eggs together. Set up your dredging bowls: flour first, then the eggs, and last the coconut mixture.

FOUR: Coat each chicken strip in flour, shaking off any excess. Then, dip in egg and let any excess drip off. Then generously roll in the coconut mixture, shaking off any excess. Place each chicken strip onto the parchment lined baking sheet.

FIVE: Bake on middle rack for about 15-20 minutes, turning once halfway, or until the chicken is no longer pink and the tenders are golden brown.

SIX: Make the dipping sauce: In a small bowl, add the honey, Sriracha sauce, lime and salt. Whisk until combined. Serve chicken while warm with the dipping sauce. Add cilantro garnish if desired

 

 

I’m Running the Boston Marathon, Again, by Krista DuChene

Our Ontario winter has started in typical fashion with some days snowy and mild, others bitterly cold in the -30’s, and even a few with bright green grass in view. Other than training camps of 2.5 weeks in Texas/Florida in 2015 and 4 weeks in Kenya in 2017, I have toughed it out like the thousands of other runners.

We find ways to make it work; running on the roads when traffic is light, doing repeats on the few stretches of cleared sidewalks you can find, jumping on the treadmill, and doing those same routes over and over again. Dressing appropriately with multiple layers and ski goggles, adjusting your pace for the conditions, and shortening your stride for safety becomes normal while summer seems years away. No doubt, it makes us stronger.

My 2017 has started out like many other typical winters with steady mileage and consistent workouts, and the plan to once again return to the local favourite races: the Robbie Burns 8 km and the Chilly Half Marathon in Burlington, and Around the Bay 30 km  in Hamilton. I’ve included these races in several other spring marathon builds, which has been of particular interest to me because they are local. No flights, new time zones, luggage, or roommates. After travelling so much in the last few years, one of my desires this season was to train and race locally, keeping it simple and being away less from my family.

Without the need to hit standards and with the busyness of our children’s schedules, I looked forward to more of a relaxed build. I had no desire to aim to make the World Half Marathon team nor travel to half marathon races like Houston or New York City. I still have that desire to train and race hard but not at all costs. I wanted to do more and take risk without fear of injury. And I finally started skiing with my family! While wanting to stay local, not being concerned about fast times or specific courses, and continuing to have fun at this marathon thing, it was perfectly logical to choose Boston as my spring marathon. I was delighted to be accepted as a member of the 2018 elite field.

I kept it quiet for a while, only telling a few close friends and family members, saying that I hoped I could place well in the masters field, “That is if someone like Deena Kastor doesn’t enter.” Well, guess who’s #2 on the women’s elite field? Yep, 2:19:36 American Record holder Deena Kastor! It’s all good. Simply returning to Boston 13 years after my 3:00:46 in 2005 in my third marathon is incredible enough (see picture). I was the third Canadian, it was the last time I ran over 3 hours, the last marathon before having children, and one of the last marathons I had to drive to instead of fly! Much has changed since then and the idea of finally going back to stand on that start line in Hopkinton as an elite certainly gives me much to smile about. And another journey begins.

Onward 2018!  

iRun Radio – January 14th, 2018

iRun Radio

We are all capable of making positive change yet not many will fight through the fear to get there. This week Mark speaks with the legendary runner and author Kathrine Switzer who has inspired a generation of runners and she shares her thoughts on empowering women and creating a movement that has  exceeded anything she could have imagined. Then Roger Robinson a writer and Switzer’s husband talks more about the state of running and the significance of the sport throughout history.

Quick and Easy Breakfast Pudding

Chia pudding is one of my favourite breakfasts. Not only is it delicious, it’s unbelievably easy to make. Chia seeds are also loaded with protein and fiber, so it’s the perfect breakfast or snack to keep you full. I included 1 scoop of Marine Collagen to this version to add even more health benefits like promoting youthful skin, healthier hair and stronger joints and nails.

By Alyssa Geffen

Ingredients

  • 2 Tbs. chia seeds
  • 1 scoop Marine Collagen (I use the brand Vital Proteins)
  • ½ cup – 1 cup almond milk (I use homemade, but use whatever kind you like)
  • Maple syrup (optional)

Suggested toppings

  • Banana
  • Granola
  • Hemp Seeds
  • Berries
  • Coconut flakes
  • Coconut yogurt
  • Seeds and nuts
  • Almond butter

DIRECTIONS

ONE: Add chia seeds and Marine Collagen to a bowl.

TWO: Pour enough almond milk in the bowl to cover the mixture. Add a touch of maple syrup.

THREE: Whisk the mixture and leave in the fridge for 2 hours. If you can, stir the mixture every so often, but no big deal if you can’t. You can also leave it in the fridge overnight for a thicker consistency.

FOUR: When it’s ready, add the chia pudding to a bowl, add your favourite toppings and enjoy.

iRun Radio – January 7th, 2018

iRun Radio

This week on iRun Radio, Brian Cornwall, a Canadian who now lives in California, shares his story of running marathon on all seven continents after overcoming a brain tumour. Then one woman talks about what it’s like competing against your husband. Plus, Dave Emillio has completed many marathons, including Boston, but there was that one time in Boston where he almost didn’t finish the Boston Marathon if not for the kindness of a spectator who became a good friend, that he finds one of his most memorable.

Performance Gear for the Athlete with Minimalist Style

 

By: Karen Kwan

If you’re into minimalist style, make your next stop for gear in Toronto at the new 2,200-square-foot RYU store on Queen St. W. Opened for a few months now, the brand, which is based out of Vancouver and originally focused on gear for mixed martial arts, features apparel both for training and running.

The colour palette at RYU (which stands for Respect Your Universe) is primarily black and grey, with some small print details, however the focus is monochromatic styles that you can easily wear to your workout and straight to coffee afterwards. Although it certainly works well for athleisure looks, don’t dismiss it as a fashion brand; the apparel is designed for performance. The tights feature a high rise, making them comfortable and you won’t ever feel the need to fuss with your waistband during your workout (we tested them out both for running and Pilates). The fabrics are soft and drape nicely for pieces such as their tank tops, plus are treated with silver to prevent them from retaining odour. In the market for a new gym bag? RYU’s Express Pack is simple and unfussy in terms of style but with features you need in a bag; for example, there’s a spot for your laptop so it’s kept tucked away from your workout gear.  

With the new year beginning, perhaps a refresh for your workout wardrobe is in store?

RYU, 361 Queen St. W. Not in Toronto? Check out the pieces online at www.ryu.com.

Karen Kwan is a regular iRun fashion and travel contributor, and you’ll find her running fashion posts every Friday on Instagram. She contributes to a number of publications and you can also follow her travel and running adventures at Health & Swellness.

 

 

Don’t Look Back in Anger: Running Stars on 2017

We reached out to a few of our favourites in the running community and asked them for their favourite moments in sneakers from 2017. What were your favourite moments? Favourite races? Favourite finish lines? Let us know in the comments below. . . and now, a few words from our friends.

Trevor Hofbauer: 

“I need to acknowledge Evan Esselink. He’s my biggest external source of motivation. He works his butt off, he has a very powerful mindset, and he makes athletes around him better by providing insightful feedback. He battled through plantar fasciitis all spring then won the Canadian 10,000m Championship, then battled through a weird hip injury this fall, less than two months before Cross Country Nationals, then placed 4th at that race.”

Rachel Hannah:

Ed Whitlock at the 2016 Longboat Toronto Island Run.

“On a personal level I learned a lot this year about balancing health and performance and that sometimes we push beyond our limits, but that’s okay as if we never risk to fail, we will never strive for higher possibilities. I’m excited, healthy and getting stronger for 2018. I do particularly want to call attention to Remembering Ed Whitlock (or #RememberingEd) as he is someone so special to our Canadian running community and while he is no longer with us in person as of 2017, his spirit is strong and many of us will always draw inspiration from him. The chance I had to spend good time with Ed around the 2016 Scotiabank Toronto Waterfront Marathon was very special and we can all learn that staying humble, being honest with ourselves, keeping the approach simple and enjoying every moment in our glorious sport that has both triumph and defeat, at times, are Ed Whitlock-isms that will always be timeless.”

John Stanton: 

“The high point of the running season and a pinnacle point for every Canadian, was standing on stage at the Army Run and watching the sea of runners exuberantly sing our national anthem with tears in their eyes as they faced the Canadian Flag and proudly thought of the men and women in the Canadian Army!”

Quick and Easy Pasta with Rapini

By: Julie Miguel

Related to the cabbage family, rapini offers a wealth of nutrition benefits including vitamins A, C and K and potassium, all much needed nutrients for runners. And who doesn’t love pasta? Combine the two and you have a super healthy and super delicious way to get more vegetables onto your (and your family’s) plates.

 

My Dad’s Pasta With Rapini

Yields: 6 servings

INGREDIENTS
1 bunch of Rapini, cleaned and cut into 2 inch pieces
450g of pasta (Penne Rigate or Bocconcini pasta works best)
4 cloves garlic, crushed
4 T olive oil
1/4 pound of diced pancetta
1/4 cup Italian seasoned breadcrumbs
S + P to taste
Hot Pepper (optional)

DIRECTIONS

ONE: Serve with sliced, toasted & herbed rustic bread (Recipe follows).

TWO: Fill a deep pot with 5 litres of water and bring to a boil.

THREE: In a separate pan, heat oil, add garlic and cook until golden (for hot pepper lovers – add the hot peppers in when cooking your garlic). Add pancetta and cook until the fat has rendered and the pancetta is crispy. Set aside until the pasta is ready.

FOUR: Add rapini to the boiling water and boil for 5 minutes. Then, add the pasta and salt and cook the pasta to “al dente”. Drain the pasta and rapini together. Put the pasta and rapini into a large serving dish. Pour the oil, garlic and pancetta mixture over the cooked pasta and rapini. Add breadcrumbs and toss until all of the ingredients are incorporated. Top with freshly grated Parmesan.

FIVE: Sliced, toasted & herbed rustic bread: Slice a rustic baguette into 1 inch thick slices. Drizzle with olive oil. Sprinkle with salt, pepper, oregano and rosemary. Bake at 325 degrees Fahrenheit on a parchment lined baking sheet for about 5 minutes. Serve bread warm with the pasta.

Julie Miguel is an iRun food contributor, where you’ll find a selection of weekly recipes and food ideas. She is a home cook, and food influencer and has worked with a national television, print and online media outlets. You can also follow her food discoveries and travel adventures at Daily Tiramisu.

iRun Radio – December 31st, 2017

iRun Radio

We are crossing the finish line on 2017 have just the inspiration you’re looking for to set goals and kick it in 2018! First Mark speaks to Dave McGillivray the race director for the Boston Marathon about why it’s important for him to run this race too. Then a 79 year old woman who is still setting records talks about how she does it and what keeps her inspired. Plus, Sindy Hooper, a runner and triathlete shares her story of beating the odds against cancer.