Sunday, October 30, 2011

Halloween Race Day

This morning, we ran the 4Mile Halloween Race at Ocean Beach. This was a great training run in preparation for my 10K that is coming up in a few weeks!
Erik - ready to run!
I finished in :42 minutes which is very good for me. That puts my mile time around 10:50. I was really happy with that time & felt great throughout the entire race. Erik finished in :33 minutes! He is so fast!!

After the race, we came home for breakfast. Then, we went to the Farmer's Market and then to Sports Authority. I was looking for a certain type of running top and found it on sale for $12!! We came home, sat down & both fell asleep. haha. Erik had the energy to go surfing after the nap; can you believe it? Evie and I went on our long Sunday walk which was great.

After a mani/pedi, I started cooking. We also had salad with Sweet Potato, Kale, Red Onion & Rosemary pizza. Deeeelish!!

Here's the recipe:

Sweet Potato Kale Pizza with Rosemary & Red Onion

Yield: 1 pizza

Cook Time: 10-15 minutes


1 large sweet potato, thinly sliced, about 1/4 inch thick

1/2 red onion, sliced
1 1/2 tablespoon olive oil, divided
Salt and pepper, for seasoning potato slices and onion
1 1/2 cups mozzarella cheese
1 1/2 cups chopped kale
1 tablespoon balsamic vinegar
1 teaspoon, freshly chopped rosemary


1. Preheat the oven to 400 degrees F. Place the sweet potato slices and red onion slices in a bow and toss with 1/2 tablespoon of the olive oil. Season with salt and pepper. Place on a large baking sheet and bake for about 20 minutes, or until the sweet potatoes are soft and tender. Make sure you turn them once during the 20 minutes. Remove from oven and let cool while you prepare the pizza dough.

2. Turn the oven to 500 degrees F or as high as your oven will go. If you have a pizza stone, place the pizza stone in the oven to get hot. On a lightly floured surface, roll out the pizza dough, using a rolling pin. Roll it out to about 3/8 of an inch. Place the pizza dough on a pizza peel or pan that has been generously coated with corn meal. Lightly brush the dough with the remaining 1 tablespoon of olive oil. In a small bowl, toss the kale with balsamic vinegar. Top the pizza dough with mozzarella cheese, sweet potato slices, kale, red onion slices, and fresh rosemary.

3. Place the pizza in the oven-directly on the pizza stone, if using one, or on the oven rack. Bake for 10-15 minutes or until pizza crust is golden and cheese is melted. Remove from oven and let cool for a few minutes before slicing. Slice and serve warm.

I also made Pumpkin Ginger cookies and I will share with you tomorrow!


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