Gluten Free Pumpkin Pie!

My wonderful wife knows how much I love pumpkin pie, so she made me a crustless gluten free pumpkin pie! YUMMY!!!!!!!!

To make:

1 can GF pumpkin

2 eggs

1 - 14oz can of sweetened condensed milk

1 tbsp pumpkin spice

Mix all of the ingredients together and pour into a pie dish with no pie crust. Don't forget to spray your dish with nonstick spray.

Cook 15 min at 425 degrees.

Then cook 40 min at 350 degrees.

Let cool for about 30 min or so, your preference! I like to let mine cool for about an hour so that my cool-whip don't melt!!!!!!

Saturday Long Run

I had a pretty good run today. I didn't know what I was going to run, well to be honest I didn't even know if I was going to run this morning. I have been taking it easy this week and plan on doing the same next week until Half Ironman training begins. I went to run with my wife, Jenny, who is training for the Mississippi Blues Marathon in Jackson, MS. in January. She had a 16 mile run today, I knew that I would not be going that far. I was thinking more along the lines of 5 or 6 miles. We met up with Terri W. and Steve joined us about 2 miles into the run. Then we ran up on Dawn who also turned around and ran with us. After some good conversation I noticed that I was already over the 3 mile out mark and decided to keep running. I turned around at % miles and picked up the pace for the next 5 miles back to the car. Ended up doing 10 miles today at about a 9:45 pace. Not bad for not running much lately.

Gluten Free Turkey and Stuffing

Happy Thanksgiving

I woke up this morning to at 4:30 am to start the process since we have to go to Jenny's parents to eat at 11:00 am. I made some wonderful Costa Rican coffee to help me with the process. Spent the next 2 hours getting everything ready to go. Stuck the bird in the oven and went for a 5 mile run. The weather was a perfect 42 degrees and I did the run at an 8:45 pace. Love runs like this, great weather and a good pace.

Here is my first food post. I know it is not quite ironman training time yet, but I make a mean Turkey and stuffing, so I figured I would put it on here for anyone that might want to try it sometime.

Turkey Brine (for a 20lb turkey)

3 boxes GF of vegetable stock.

1/2 cup of salt

1 tablespoon rosemary

1 tablespoon thyme

1 tablespoon sage

3 to 4 quarts of cold water. (make sure to add enough to cover the turkey)

Simmer all on medium heat for about 15 min. Cover and place in the refrigerator. Pour on the turkey, and let sit for 1 hour per pound. (ex, 20lb turkey should soak for 20 hours)

Rinse before cooking.

Turkey Directions (if done correctly this will be juicy!)

1 Big Turkey!

1 bottle GF creole butter injection

1 large onion

4 stalks of celery

1 large cooking bag

• Inject the whole bottle of creole butter into the breast and legs of the turkey.
• Cut the onion and celery into medium slices.
• Pre-heat oven to 325 degrees.
• Put the turkey, celery and onions into the cooking bag and place it onto your cooking pan BREAST SIDE DOWN! This is a very important part of the cooking. After 1 hour take the turkey out and flip it over to finish the cooking.
• Cook as long as needed to get the internal temperature to 180 degree.
• Take out and enjoy!

GF Stuffing (taken from gluten-free girl.com)

2 loaves gluten-free bread, diced into one-inch cubes, toasted and cooled
2 large ribs celery, medium diced
1 large yellow onion, medium diced
2 tablespoons good olive oil
2 tablespoons garlic, finely chopped
1 tablespoon fresh rosemary, finely chopped
1 tablespoon fresh thyme, finely chopped
1 tablespoon fresh sage, finely chopped
1 cup chicken stock
1 egg yolk
1/2 teaspoon salt
1/2 teaspoon pepper

Saute the onion and celery in olive oil on medium-low heat until they are translucent. You will be able to smell the onions cooking at this point. (Take a deep whiff. That’s a beautiful smell.) Add the garlic, as well as the rosemary, sage, and thyme. Stir these in and cook until you can smell the herbs, about one to two minutes. Remove from heat.

Bring the chicken stock to boil on high heat. Place the egg yolk in a medium-sized bowl and carefully ladle two to three ounces of the chicken stock to the egg yolk, slowly, while whisking the mixture. Add the rest of the chicken stock to the egg mixture at this point. (Ladling a small portion of the stock into the egg first, and blending it, will prevent you from having scrambled eggs.)

Add the cooled celery, onion, and herbs mixture into the stock and egg mixture. Toss the bread cubes into this mixture and stir it all around with your hands (or a spoon), to coat the bread. Add the salt and pepper and toss the bread again. Place all of this into a greased casserole dish (big enough to hold three quarts) and cover it with aluminum foil. Bake for twenty minutes at 425°, then remove the foil and bake for another ten minutes. Take a toothpick and stick it into the stuffing. If it comes out clean, the stuffing is done. If not, bake until the toothpick comes out clean.

Serves six to eight people, depending on their appetite for stuffing.

Half Ironman Training is Almost Here

It is almost here, and I am going to try to blog more than I have been in the past few months. If you know me, I have been know to run half marathons and full marathons, and I have one triathlon under my belt. I am signed up to do the Ironman New Orleans on April 22, 2012 and I am very excited about it.

For those of you that do not know, I also live with celiac disease. If you don't know what that is, it basically means that I can't eat anything that has gluten in it. I have to stay away from pretty much anything that most of you eat on a daily basis. This includes, breads, pastas, fried chicken, and pretty much and yummy deserts that you can think up. I have looked for blogs to help me train with a gluten free diet, but there are not many out there so I have decided to try to incorporate that into this blog. Maybe it will help someone out there. I plan to show some of my favorite gluten free dishes and tricks that I have learned over the years of living a Gluten Free lifestyle. There will be descriptions and pictures of some of the meals that I create over the next 20 weeks of training.

Training begins December 5th 2012, thats is the 2 year anniversary of my 1st full marathon!

T minus 24 hours.....

Well it has almost arrived! My first official triathlon, and I am excited. Tomorrow morning I will be making the trek to Meridian, MS. for the Sunfish Triathlon. This is my first stop on the road to my Ironman. I can't believe that a month ago I could hardly swim 50 yards and tomorrow I will be doing a third mile swim. I have to say that I am a little more nervous about my run (my strong point) than anything else. I have not been worrying about that as much for this race due to the fact that it is only 3.1 miles. I am sure that it will not be my best run, but I will finish. I just need to get out of the water and everything else should be fine. I do not plan on going out there and getting some crazy great time. This one is for the experience. My goal in this triathlon is to finish!

I am about to go do one more lake swim and go through my check list for the race. We will be heading out at about 4:00am tomorrow morning!

Let's Roll!

swim, bike, swim, bike, swim, swim, swim......run?

So for the past 3 weeks I have been going crazy in two pools! I have been spending Monday, Wednesday and Friday from 12 to 1 in the pool at Southern Miss, and Tuesday and Thursdays in the pool at Wesley Medical center working on what I learn in masters class. I have also recently been meeting my friend Tiffany at Canebrake to swim in open water (much different than the pool.) I feel that it has paid off.

On the days that I have not been in the pool, or actually the days that I have been in the pool, I have also been on my bike getting in some seat time. I have been hitting 4th street for some hills as well as riding Eply Rd. for more hills. I have had some really good rides alone, but I have also enjoyed riding with James and Tiffany. Company definitely helps when riding. On Saturday I decided to go for a ride and ended up seeing James doing a Time Trial. We shot the shit for a few minutes and decided that we would meet for a run the next morning. This is when I realized something.....

Let me just start this by saying that James is a crazy fast runner and I knew that he would push me a little harder than I have been trying in the past few weeks. I went home had a few Gluten Free (GF) beers with a wonderful GF chicken and pasta alfredo dinner prepared by my wonderful wife, and went to bed. I woke at 6am, had some coffee, breakfast and headed to James house for the run. After a mile or two I realized that I had been neglecting a very important part of the triathlon..... the run! Probably the best part of my tri, and I was feeling like crap. If I learned anything from James this weekend, it is that you can't slack on ANY part of triathlon training! Each part of this training is important, and if I want to make it to my ironman, I need to step it up. I can't take any part of this training for granted.

He calls it Time management 101!

Tattooed 26.2 moving up to 70.3

Sunday, April 22, 2012

1.2 mile swim, 56 mile bike, 13.1 mile run

Signed up and ready to go! Let the training begin. I stared at the computer screen for about 3 days debating on if I could be ready for the 1.2 mile swim by next April. I decided that if I signed up for it, I would really have to bust my butt to get the swim down. I pretty much plan on being in the water 4 to 5 days a week for the next 10 months to make sure that swim will not be a problem.

"Get busy livin, or get busy dyin." - Andy Dufresne