Fig-Ricotta Pizza

Serves: 2+

Figs have been on my mind a lot lately. As they bloom into season,I am constantly reminded that I have no experience with figs. Yep, none. At the convincing of my mom, I tried a few of these odd little fruits off my neighbors tree. And they were delicious! A bit of earthy-ness, and just the right amount of sweetness. With some leftover ricotta cheese and a craving for pizza last night, I knew just how I’d begin my adventures with this new food.

Pizza Dough (this one from Broke-Ass Gourmet is my favorite)
Olive Oil, 2 T
Garlic, 4-5 cloves, minced
Ricotta Cheese, 3/4 cup
Red Onion, 1/2, sliced thinly
Black Mission Figs, 6+, depending on how much you love them, sliced thinly
Thyme, 1.5T, minced
Balsamic Vinegar, splash a few Tablespoons on the pizza before and after cooking
Red Pepper Flakes, as much as you need
Salt and Pepper

Preheat oven to 450. The olive oil and garlic will serve as your base sauce. Pile on the rest to your hearts content!

Cooks on a pizza stone or baking sheet ~10 minutes. Enjoy!


Open Faced Power Peppers!!

Some of the farmers on the central coast are still holding on to those last rays of summer and not yet giving up on bell peppers, so I couldn’t resist buying them last week. But this meal started out like many: I had a few bell peppers that had been asking to be eaten before I left them in the fridge too long, and carrots that were looking a little soft. I started throwing ingredients together and some how emerged with this asian-style stuffed pepper that happened to be total power, vegan, and delicious!


2 Medium Carrots, diced                                                3-4 Cloves Garlic, minced

3 Bell Peppers, cut in half lengthwise                            2 T Olive Oil

1/2 c Walnuts, chopped                                                 2 T Rice Wine Vinegar

1 1/2 c Lentils, cooked                                                   1 T Soy Sauce

1/2 small Anaheim Pepper, minced                              A few pinches of Brown Sugar

2-3 T Chili in Oil Sauce (found in most asian markets, a salty and slightly spicy condiment)

Heat oven to 375 and mix all the ingredients in a bowl before putting them inside the peppers. Cover with foil and cook for 35-40 minutes, until the peppers are well roasted. Enjoy!

Roasted Veggies with Lentils(Ultimate power)

So many good fall colors!

It’s fall! It’s fall! The brisk winds have come bringing clouds and a few showers and I couldn’t be more excited. There’s just something about fall that signals good things ahead: snuggling, fires, soup, apples, changing colors, holidays. The list just goes on and on. So in honor of the chilly season, I decided to make one of my favorite quick power meals: Roasted Veggies!


The possibilities are endless, and can vary based on what’s in season, but here’s what I used:

1/2 Butternut Squash, peeled& cubed

3-4 Medium Golden Beets

Red Onion

1 Bell Pepper

Brussel Sprouts should also be on this list but sadly, they didn’t make it into my dinner

Olive Oil, Apple Cider Vinegar, S&P, 3-4 cloves of minced garlic, and red pepper flakes to sprinkle over the top before cooking

1 cup cooked Lentils

Place in a 400 degree oven for 20-25 minutes, turning over once. Cook the lentils while the veggies are roasting and then serve together for an ultimate power meal!


A new year can be really exciting. A chance to start something new, give up something old, or have a good excuse for doing just about anything. 2011 is going to be big year for Cody and I, calling for drastic resolutions and tough goals.

I woke up about a month ago to news that has quite possibly changed my life. I had been chosen in the lottery for the Western States 100 Mile Endurance Run. In high school on a random Saturday night in June when there was nothing better to do in the small foothill town of Auburn, I used to sit with Kristen and watch the top Western States runners finish at our high school track. Sitting there in the bleachers under the bright stadium lights, I began the thought process I believe to be common in humans when witnessing such a feat. Wild (and not all that inaccurate) imaginings of what those people must have gone through in the past day. Not surprisingly, as I lay in my warm bed that night and thought of the other runners who were still on the trail (and still would be when I got up in the morning), I felt a teeny tiny spark. It was small and feeble and flickering heavily, but it had its root somewhere deep inside me. From then on, no matter how hard I tried, I could find no reasonable method of extinguishment. There was only one thing that could to be done. And it had to be done.

With a relatively small ultrarunning career under my belt, I’ve got Western States looming above me just 7 months away. I’m having runner’s knee issues and I need a solid plan. First: give up something old. I just turned 22 and was never much of a rebel in high school, so drinking I guess is still pretty new to me. But hey, I’ve come to really enjoy a good beer (But who am I kidding? I’m in college and the cheap stuff’s good too!).

It won a Blue Ribbon

No more, no matter how many blue ribbons it has!

And I know it may be sacrilege in the ultra, trail and mountain community to give up the Sacred Nectar, so please forgive me in advance. It’s not that avoiding the occasional beer is going to somehow make the 100 mile distance easy, but when I set my mind to something, I prefer to commit entirely. By giving up drinking at least until Western States, I’ll be developing a unified lifestyle with one goal: finishing that damn race (and having “fun” doing it!).

So on top of a healthy diet, no alcohol and major attempts at developing a solid sleeping schedule (we’ll see how well my last two quarters at Cal Poly play into that plan), I’ve come up with a program. Crossfit during the week, road trips to various mountain ranges on the weekends for long, hilly days. The Miwok 100k will serve as a gauge for both Kristen and I in May. I’ll spend a week or two at our friends’ house in Las Vegas after I graduate for heat acclimation, and then I’ll shuffle forward for probably close to 30 hours to end up on a rubber track that I used to despise running the mile on in PE. Only this time I’ll have a buckle in my hand.

I know I’m rambling, but I can’t talk about all this without mentioning why I’m even here writing this. To be true, it’s all Kristen’s fault:) Kristen is the entire reason I got into running at all, let alone ultrarunning. Every success I ever gain and every mile that grows my soul (that’s what running does), I owe to her. Thank you Love!

For me, I wasn’t quite lucky enough to win a spot at Western States this year. I’m still aiming my sights high, though. I’m registered for the Tahoe Rim Trail 100 in July. While I so wanted to get into Western States, I’m really excited to be looking at a 100 mile race at all. When I first started thinking about the possibility of doing an ultra, I knew that I would one day run 100 miles. I’ve always gone into my previous races with the thought that these were merely stepping stones before I reached my ultimate challenge. It feels a little strange that this is actually going to happen. I don’t know if the nerves have really hit me yet. It still seems so surreal that my dream may actually come true.


I don't eat these guys anymore, or drink their milk.

Before I can run 100 miles, I know I have to get serious with not only my running, but with how I cross-train and with what I choose to fuel my body with. I’ve been vegetarian for over 5 years now and I love it. My body feels wonderful and healthy, and I love that I can make less of an impact of the environment based on my food choices. As my New Years resolution, I decided to take this one step further by becoming vegan. I typically eat this way on my own anyways, since most animal products are either too expensive, too high in saturated fat for my liking, or both. The one area that I know will be a challenge for me is sweets. I’m the type that can never resist cookies if they’re in the same room as me and I spend a ridiculous amount of time at the frozen yogurt shop, Yogurt Creations. But I really think this is the right step for me to make. Not only am I taking a stronger stand on my dedication to the Earth, but by cutting out food products that tend to weigh me down or make me feel bad, I know I can take my training to the next level. For all of you wondering, I also practically never eat processed foods and I try to eat a diet based on almost entirely whole grains and lots fruits and veggies, which I know plays a large role in my performance.