An intro to Newton Running

A couple of weekends ago I went to the Multisport Expo held over at MIT and attended a seminar on running form and biomechanics.   The talk was led by the co-founder of Newton Running Danny Abshire, Ian Adamson and Dr. Mark (I think this was his name?  I wasn't taking notes...  oops).   I haven't done reading on barefoot/chi/pose running styles, but apparently the idea of Newton running is similar.  That is, to run with a more natural footstrike.

What is a natural footstrike?   To get this idea, they suggesting taking off your shoes and trying to run.   Should you go and try this, you would notice that your footstrike is on your mid or forefoot.  Modern shoes have a heel lift (which are not actually beneficial for running) and are highly cushioned.  This promotes heel striking and by providing so much cushion, prevents feet from feeling the ground and weakens the foot/leg.   Hm, interesting...  go on.

Newton Running shoes have been designed to encourage a more natural running and allow you to land on your mid/forefoot safely.  While they mimic barefoot styles of running, they provide the right type of cushioning to enhance shock absorption and promote proper running form.

Now, if I had never had issues running, I wouldn't have even been at the seminar, let alone be intrigued by what they had to say.    But I've always had issues with running and alignment, various muscle tightness and aches that can't be explained.   For the past two years I haven't been able to manage more than 10-15miles in a week (which isn't necessarily a goal, but an observation).   I knew that something was still not quite right.

There's more science behind the shoe that you should take a look at if you're interested, especially their Action/Release Technology (based on Newton's 3rd law of motion) that's supposed to absorb and return energy back to you.    There's also a ton of information in this post (including the comments), and I'm sure much more elsewhere.

I would be remiss to not mention more about proper running form.   Newton has a lot of great videos on the topic, I'd recommend starting out there.   The idea is to land with your weight centered over your body mass (under the hips).   Instead of long strides and muscling through your stride, better form comes from short strides and quick leg turnover (or cadence).  Illustrated much better in the videos, you want a slight forward bend and to think lifting your foot off the ground at your hips instead of pushing off.    Does that make sense?

Why am I telling you all of this?   Well, I ended up getting fitted for a pair of Newton running shoes and I have 30 days to try them out.   Will they work?   I have no idea!   I was impressed right away at how they corrected my alignment, to show you this I learned how to use the timer on my camera!  In the image below, my feet are hip-width apart and I'm bending my knees, sort of going to a squat.  Barefoot you can see my knees go in, and my heels roll inward, causing my arches to collapse (ouch).  You can see how that is corrected in the Newtons (w/o orthotics), and I've included the shoes I'm currently running in (w/current orthotics)

(l to r):  barefoot, Newtons, Asics Nimbus w/eSoles

I'm going to follow their advice, starting out slow, running every other day and focusing on form.   We'll see how it goes, and I'll be back with weekly recaps to see if these shoes can work for me, or if they won't.   I have already talked to someone a Newton about my orthotics, and I'll have to try it out to determine whether or not I should still use them.   Remember, I'm not a doctor (well, that kind of doctor ;)), and am not telling you to go run barefoot!   I have not read all the research, and these ideas I'm sharing are not my own, I am simply sharing my experiences as I try out something new.

Let me know if you have any comments or questions, I can try to answer or at least point you in the right direction!   Have you tried barefoot/chi/pose running??

**Just so you know, I purchased these with my own $$ and will follow with weekly reviews based solely on my experiences! **

Bertolli-Inspired Chicken Parm-Arrabbiata With Spinach Linguine

Through the Foodbuzz Tastemaker program -- which gives me access to free samples of products from time to time -- I recently received two jars of Bertolli pasta sauce.

Now, don't get me wrong, I love to make my own sauce, but I don't always have time. I usually keep a couple of jars of Newman's Own Roasted Garlic Sauce in the pantry for last-minute dinners, but because I had the Bertolli on hand, I used that where I would normally use my standby jarred sauce... in my standby quick dinner: chicken parmesan. I'm planning to be a little more creative with the Four Cheese Rosa sauce, but the Arrabbiata sauce provided just the kick my chicken parm needed. It took a very familiar meal and added a spicy twist to it. It also added the flavors of red peppers, which I love and don't often find in a pasta sauce.

Chicken parm is my standby meal because I usually have all the ingredients for it (chicken, flour, eggs, bread crumbs, salt and pepper, parmesan, mozzarella, sauce, pasta, and olive oil), and it's very simple (bread, saute, top, and eat).

I start by thawing out boneless, skinless chicken breasts. Sometimes, like on this particular night, they don't thaw fully by dinnertime. When that happens I set them (still in the package) in a bowl of cold water. This is quicker than letting them thaw in the fridge, but when I'm even more impatient, I'll cut the chicken into smaller pieces and bread it while it's still slightly frozen. I even pound out the chicken pieces to make them a little thinner and decrease their thawing time even more. By the time I'm done breading and ready to start cooking it, the chicken is usually completely thawed.

And while I bread the chicken, I always have my sauce heating in a small pan and my pasta water boiling. It's important to think about your timing. You don't want your pasta done way before the chicken so it sits there getting cold, clammy, and gummy. You also don't want to be waiting for water to boil while the rest of your meal gets cold. I usually start the water boiling right away and then drop the pasta in when the rest of my meal is just minutes away from being ready.

With sauce warming, water on its way to a boil, and breaded chicken at the ready, you can consider your cooking options. I like sauteeing the in olive oil to ensure that the bread crumbs get brown and toasty.

I also like to use an ovenproof pan so that when I finish cooking the chicken, I can just top it with the sauce and the cheese and pop it right in the oven under the broiler, just long enough for the cheese to melt.

I spoon a little sauce on each piece of chicken to get all the flavor without making the breading soggy or completely drowning the chicken.

A lot of times I mix parmesan right into my bread crumbs before coating the chicken, but I forgot this time, so I sprinkled a little on top of the sauce.

 

The last and most important part is to toss a generous amount of mozzarella on top of each chicken piece. 

Put the whole pan under the broiler, and let your cheese melt. Serve with pasta and extra sauce.

Do you ever use jarred pasta sauce? Come on, you can admit it. What's your favorite kind? I'll definitely use this Bertolli one again because I like the little kick it has. Don't worry. It's pretty mild -- I really don't like anything with too much of a kick -- but it's enough to make dinner more interesting. And who doesn't want that? I kind of want to try some of the Vineyard Collection sauces from Bertolli too, maybe because they're made with wine...

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By the way, if you haven't already done it, I'd love it if you'd take my reader survey. I've been getting some great responses already, and once I collect some more, I'll share what I've learned.

And don't forget that you can ask me anything here!

Dinner Party in Yarmouth Port

My Mom is one of the most remarkable hostesses and cooks - and I'm not just sayin' so because shes my Mom. She prepares her menu days in advance, so my mouth had been watering ever since our phone conversation this past Thursday evening where she detailed her menu!

Filet Mignon

Alaskan King Crab Legs (shelled by Adam)

Asparagus

All of the above topped with a Bearnaise Sauce

Oven roasted potatoes

and Steamed mushrooms

On the way there we made a stop at Bass Hole (Gray's Beach) in my hometown of Yarmouthport - because sometimes its nice to see the water and take in the salty ocean air.
Back at her house I sipped on some Jasmine tea.

This evenings dinner marked a few birthday celebrations, a belated dinner for myself included! My Mom's boyfriend JJ's birthday was March 9th and Cindy (longtime family friend's) birthday was on March 22nd. Each couple brought a bottle of red wine which lead to tastings and discussions over olives and Gruyere cheese appetizers plates.
This prompted Adam and I to admit where we bought our bottle. Chateau de Moussiè "Les Maritimes" from the Costières de Nimes region of France was purchased on a whim at the local 7-Eleven for $12.99. On our walk to the South Station bus terminal I realized we forgot to grab a bottle before we left. No worries, Adam reassured me the the 7-Eleven on the way would suffice. Suffice being the understatement of the year.
This wine was undoubtedly the hit of the night - maybe even the hit of 2010. The guests could not stop raving about it. It was aged well, for starters. The results of the aging (on the shelves of a city convenience store none the less) have given this 2001 vintage blend a superior taste. The wine was full bodied and complex, with a silky smooth palate and a bold finish. When I say words like complex, palate, and bold finish and try to sound like I'm a regular sommelier, read: this wine went down easy, tasted amazing, and the aftertaste had a spicy kick. That's right - spicy. It was unlike any red I've ever tasted and it paired fabulously with the musty Gruyere cheese.

Here is the table setting (my part in all of this)

And finally, the meal.

We started with a light salad combining peppery arugula with sweet baby tomatoes, pine nuts and shaved Parmesan cheese.

Now onto the main course:

The tender chunks of crab meat, juicy tenderloin and fresh steamed asparagus topped with the creamy Bearnaise sauce were phenomenal.
The savory roasted herb potatoes which I smothered in sour cream and the earthy mushrooms added even more depth to a meal that could have stood alone without them. Mom really outdid herself, per usual.
The Plungerhead Zinfandel wins for best wine bottle label.
Dessert came in the form of a birthday Raspberry Cheesecake which my Mom purchased at Buckies in Dennisport. The chocolate truffles topping the cheesecake are a treat she added herself.
The extra sweet dessert wine was a Francis Ford Coppola Reserve bottle of Petit Sirah, which was excellent. 
The birthday celebrations were fantastic, it was great to catch up with our friends Cindy and John and of course Mom and JJ. Fortunately, the good eats don't end after dessert. Gooood Mornin'A strong cup of coffee to get things started. (That would be Adam's - black.)

My plate:What a gorgeous StrawberryThe star of breakfast: A Breakie on a Bun!

Could these be the leftovers from last nights feast?I was even lucky enough to wake up to an Easter basket (ahem - Easter strainer) a week early since I will be spending it with Adam's family next weekend. How thoughtful of the Easter Bunny!

It was a short and sweet Cape Cod visit; packed full of amazing food and a lovely time spent with my Mom, Adam and friends.

Rachael Ray's BLT Pasta

All you Rachael Ray haters don't know what you are missing!  Look how beautiful this pasta dish is! I made this dish for my parents this weekend and they loved it.  It has a delicious crunchy topping that I couldn't get enough of.  You can use any type of pasta you like, Rachael used Farfalle but I used Rigatoni.  It's so easy and it's a spin off of a BLT - Bacon, Lettuce and Tomato.  Instead of lettuce the recipe called for Arugula but if that's too spicy or bitter for you, I think spinach would be a fine substitute.

Turns out that due to the excessive cold weather tomatoes are hard to come by so supermarkets are jacking up the price.  My mom and I were in shock when we saw a little pint of grape tomatoes was $5!  That's double to the usual price.  Don't worry, we made it work with canned cherry tomatoes.  I never saw them canned before but they were so cute!  I added a sprinkle of sugar to the sauce to help sweeten them up and the taste was great!  You never would have known that the recipe was altered in any way.

BLT Pasta

by Rachael Ray

As seen on The Rachael Ray Show. 

Serves 4-6 (If you are using Rigatoni, this recipe will only serve 4)

Ingredients:

EVOO – Extra Virgin Olive Oil, for drizzling, plus 2 tablespoons
12 slices good quality smoky bacon, cut into half-inch dice
1 1/2 cups panko breadcrumbs
A handful of flat-leaf parsley, chopped
A couple of generous handfuls grated Parmigiano-Reggiano cheese
1 small red onion, finely chopped
4 cloves garlic, chopped or grated
A pinch crushed red pepper flakes
2 pints cherry tomatoes
Salt and pepper
1 pound bowtie pasta
4 cups arugula, a couple of bundles, coarsely chopped
1 cup basil leaves, about 20 leaves, torn or coarsely chopped



Directions:

Heat a drizzle of EVOO in a skillet over medium to medium-high heat. Add bacon and brown to crisp. Remove to plate to drain. Add Panko crumbs to the pan with the bacon drippings and toast to golden brown. Add parsley and a couple of handfuls of grated cheese. Toss to combine, turn off heat and reserve the crumbs.

Heat 2 tablespoons EVOO in a large skillet with tight-fitting lid over medium heat. Add onions and garlic, and cook to soften, 3-4 minutes, stirring frequently. Add red pepper and cherry tomatoes. Season with salt and pepper, and cover pan tightly with lid. Cook, shaking occasionally, until tomatoes begin to burst, about 8 minutes. Remove cover and gently mash up the tomatoes a bit with a wooden spoon.

Meanwhile, bring a pot of water to a boil for pasta. Salt water and cook bowties to al dente. Just before draining, add a cup of the starchy liquid to the cherry tomato sauce. Drain pasta.

Add arugula and basil to the tomato sauce, along with the reserved bacon and drained bowties. Season with black pepper and salt, and toss to combine. Garnish bowls of pasta with the seasoned crumbs and serve.

Click here for a printable version of BLT Pasta.

The Regal Beagle for a Perfect Date Night

B and I have both been so busy with work, family and other social obligations that we couldn't remember the last time that we had scheduled a quality date night.  So on Friday, we both checked out of work at 5 PM (which is rare for both of us) and headed off to our respective gyms for a good workout to kick the weekend off right.  With an early workout, we would have plenty of time to have a long overdue Friday date night.

When I got home from the gym, I was happy to discover a sweet bouquet of sunflowers waiting for me.  Sunflowers are my absolute favorite flower and it put a smile on my face as I got ready for the evening.

We decided to try out someplace new for dinner that night and settled on finally checking out the Regal Beagle in Coolidge Corner.  The Regal Beagle opened in November and the name along made us curious with the Three's Company throwback.  But we just hadn't made the trip over to Coolidge Corner until this past Friday night.

Located on Harvard Street, the Regal Beagle is definitely a small restaurant with dark bistro-like atmosphere.  When you walk in, you immediately notice the deep burgundy velvet wallpaper, dark tables and the wooden bench seating that runs across the entire right wall of the restaurant.  It had a nice vibe to it, and on a Friday night at 8 PM, the restaurant was definitely packed.  The tables were all full and there was a good buzz from the tightly packed crowd in the bar area at the back of the restaurant.  The hostess told us there was about a half hour wait for a table but we weren't in a rush.  We managed to snag two seats in the front waiting area and were immediately greeted by the most friendly server.  She was actually training that night but she seemed like she knew what she was doing.  Her service and demeanor were both so pleasant that we immediately felt comfortable.

We checked out the cocktail menu and I was impressed by Regal Beagle's beer choices.  After our recent trip to Portland, I was happy to find they offered Shipyard's seasonal on the menu.  When I asked what the seasonal offering was, it turned out they had Seadog Blueberry Wheat.  As a sidenote, I discovered during my Shipyard Brewery tour that they also own Seadog.  Since I adore blueberry beer, I was happy to order the Seadog.  B went with a heavier Otter Creek Cooper Ale.

Since we had a half hour wait, we decided to order a bar bite while we waited.  We decided to go with the fried artichokes.  The fried artichokes were nicely breaded with a crispy fried texture.  Some pieces were a little bit greasy but overall they were very light and crispy.  Instead of an aioli, the fried artichokes came with a warm blue cheese dip with a drizzle of hot buffalo sauce on top.  I was a bit hesitant about the flavor combination but the artichoke flavor actually worked really well with the tangy blue cheese and the small level of heat that crept in at the end from the buffalo sauce.  The bar bites were the perfect small plate to tide us over without making us too full for our dinner.

As we finished up our plate of fried artichokes, we were told that our table was ready a good ten minutes before the projected wait time.  This was nice because after the delightful fried artichokes, we were definitely ready to try out their menu.  While we perused the menu, I nibbled on a piece of their delicious sourdough bread from their bread basket with a nice pat of garlic butter.

Our server told us about a few of their specials and we were definitely intrigued.  To start, we decided to split their salad from one of the daily specials.  This was a generous mixed green salad tossed in a chili-lime vinaigrette with julienned carrots and red peppers, fresh herbs, cubed organges, sliced avocado and topped with crispy wonton strips.  This salad was absolutely huge and it was a good thing we decided to share it.  I loved all of the ingredients but the chili-lime vinaigrette really stood out with both its acidity and slight lingering heat.  I found the salad to be really refreshing and can easily envision making something similar at home for a warm summer night.  I think it is always a great sign when a restaurant inspires you to want to make something similar in your own kitchen.

After a nicely timed wait, our entrees arrived.  For our entrees, B went with another daily special - fish and chips.  There were generous pieces of breaded and crispy fried Atlantic cod and it came with a side of French fries, a honey-jalapeno cole slaw and slightly spicy tarter sauce.  I stole a bite of the cole slaw and I was really impressed at how flavorful it was with fresh cabbage but dressed in a light honey-jalapeno dressing instead of the usual heavy mayo.  The dressing was both sweet and spicy, which I really enjoyed.

I went a bit heavier for my meal and ordered the house burger, which I had heard so many great things about.  This tasty sirloin burger was cooked a perfect medium and came on a deliciously buttery brioche bun with Vermont cheddar cheese, lettuce, tomatoes and a generous helping of house-made pickle chips.  While the burger was tasty overall, the brioche bun was a lot of bread and quickly filled you up.  Of course I could have just put the delicious brioche bun aside but with my non-existent willpower with bread, I couldn't resist.  My favorite part of the dish though were the house-made pickles.  The pickles were a not overly sweet version of bread and butter pickles and added the perfect sweetness to each bite of burger.  The fries were tasty but not necesarily stellar but they went well with the small spicy tarter sauce they gave me along with some ketchup.

Overall, the Regal Beagle was a great venue for a date night.  It had a real neighborhood feel to it but it also felt cozy and intimate at the same time.  And best of all, it is really affordable.  It is the kind of place that you could go to  time and again without breaking the bank.  For us, it was a perfect place to have a casual but delicious dinner before hitting up the Coolidge Corner Theatre to see Greenberg (a quirky indie flick that made me love Ben Stiller all the more).  My only regret the entire evening is wishing that we lived closer to Coolidge Corner to make date nights at Regal Beagle a regular occurrence.

Regal Beagle is located at 308 Harvard Street in Brookline, MA.

RIPE Cocktail Mixers - All-Natural and Tasty!

Although it is not a major focus of my blog, one of the perks is being able to try out new and different food products.  So when the folks at RIPE contacted me to try out their new cocktail mixers, I was definitely enthused.  I consider myself a social butterfly and I love entertaining with good food and just as important - good drinks.  Thus, this was a product review that I was really looking forward to.

Before getting the products, I of course did my research.  Founded in 2008, RIPE is a young company that focuses on offering all-natural pure squeezed cocktail mixers.  Unlike those other cocktail mixers that sit on shelves for months at a time, these mixers contain no preservatives and are thus sold chilled like any other fruit or vegetable juice product.  In fact, when RIPE contacted me to ship these products out, it was delivered to me in a chilled shipping cooler to keep the mixers as fresh as possible.

RIPE sent over three of their cocktail mixers: Sour Mix, Bloody Mary, and Margarita.  Each mixer comes in a one-liter recyclable bottle and I liked the simple aesthetic of the bottles.

Of course I had the "tough" job of trying out these mixers.  The best part about trying out cocktail mixers was getting some volunteers and lucky for me, my friends love cocktails just as much as I do!  Last week, when we made pumpkin pancakes for dinner, we paired it with the Bloody Mary mix.  We looked at the bottle and could actually pronounce every single ingredient, which included San Marzano tomatoes, pure squeezed celery and lemon juices, certified balsamic vinegar, fresh horseradish, grey Celtic sea salt and spices.  By using these fresh ingredients, the mixers are also low in calories for a mixer with about sixty calories per serving (before alcohol).  But forget about all of the details the most important question is, how does it taste?

When we opened the Bloody Mary bottle it smelled overwhelmingly of tomatoes.  The color and consistency was thicker than most Bloody Mary mixes.  We poured a glass of three parts mixer and one part Ketel One Vodka.  Now my friend KK and I both love a really spicy Bloody Mary and always order it "extra spicy" when we go out.  Even though we didn't smell the spiciness, this Bloody Mary mix definitely packed a powerful punch.  With such great flavors, especially the flavor of the rich San Marzano tomatoes, we didn't add any of the traditional garnishments like olives, celery or lime juice because it just wasn't necessary.  We were both very excited about this mix and I know that this will be my go-to Bloody Mary mix.  Here is a photo of the fabulous KK enjoying her Bloody Mary!

A few days later, I got to test out the Sour Mix.  The Sour Mix consists of pure squeezed lemon juice, agave nectar (which I'm obsessed with since my trip to Mexico this fall) and filtered water. 

On Saturday night, I brought this mixer over for girls' night out and it was a BIG hit.  The ladies loved the sour lemon taste and it went perfect with some Grey Goose vodka.  One of my friends is on Weight Watchers and she was especially happy when I told her the calorie count before the alcohol.  For me, I liked the Sour Mix because it had a nice lemon flavor but it didn't have that artificial lemonade-like taste.

The only one that I have yet to try is the Margarita Mix but that is mostly because I'm not the biggest fan of tequila.  But for those of you interested, the Margarita Mix's ingredients are lime and orange juices, agave nectar and filtered water.

Overall, I really enjoyed the products.  I think this would make great mixers for a social gathering.  But you couldn't have the product in your fridge for last-minute entertaining because they have an estimated fridge life of thirty dates.  However, I think this is a small price to pay to have a more fresh and all-natural mixer versus one with a lot of artificial ingredients.

If you're interested in trying out RIPE, you can order them directly from their website and they will ship them out in the same shipping cooler that I received mine in!  If you are in New England, they are available in fifty different Whole Foods Markets, including some in Massachusetts.  Whole Foods sells their mixers refrigerated in their produce section so you can easily pick some up when you're picking up your fruit and vegetable ingredients for your next party.  Also for any Bostonians interested in the product, RIPE holds in-store demonstrations of their products with another one scheduled for Monday, April 12th at the Whole Foods Market Symphony location from 5-7 PM. 

If you have any questions or would like to know more about RIPE mixers, please let me know and I can put you in contact with the folks at RIPE.