Are you feeling blah and unmotivated? Want to inspire and energize yourself to achieve new fitness goals?
Get ready for the RunDeanRun Challenge! No matter who you are or where you are starting from, everyone can think of their own personal “stretch” goal … something you want to achieve that goes beyond your current fitness capabilities and performance.
To be effective, your stretch goal must be SMART (Specific, Measurable, Achievable, Relevant, Time-Based). For example, your goal could be:
Total Distance – Run, hike or walk a specific number of miles or kilometers in a day, week or month
Total Vert – Run, hike or walk a specific number of feet or meters of elevation in a day, week or month
Personal Record (PR) – Run your fastest time on a specific route in a month
Personal Streak – Run or walk a specific distance every day in a month
Strength Training Streak – Strength train a specific number of times in a week or month
Pre-hab Exercises – Complete the pre-hab exercises you are supposed to be doing every week
You choose whether your challenge is private or public. If you want to challenge yourself and keep it private … awesome! If you want to challenge friends or family to achieve the same goal by motivating and inspiring others … also awesome! The RDR Challenge is about doing whatever it takes to get you moving and grooving.
You choose the start and end date for your challenge anytime between now and August 31, 2020. Track your progress during your challenge using any tracking device and upload your activity to fitness apps such as Strava, Garmin Connect, etc.
How do I register for the challenge?
If you are a RunDeanRun client, there is no cost. If you aren’t a RunDeanRun client, the cost is $15 (for the buff and shipping).
Email your name, mailing address and SMART (Specific, Measurable, Achievable, Relevant, Time-Based) goal for your challenge to email@example.com
We will send you this awesome RDR Buff with pace conversion table, Lost Soul Ultra Training Run distances and No Excuses Motivation!
What happens at the end of your challenge? Snap a pic of the successful completion of your challenge (based on the honor system) and send it to firstname.lastname@example.org so we can celebrate your success!
Trail runners often ask me what they should eat when they have upset stomachs caused by too much sun (heat exhaustion) or too much sugar (nausea, vomiting or diarrhea). The answer is rice balls (onigiri).
I eat rice balls when I need a quick pick-me-up, and I also eat them when I can’t eat anything else. They are portable so you can take them in your pack, or store them in your aid station drop bag. American ultrarunning legend Scott Jurek (in his book Eat & Run) says white rice is:
Great for cooling your body
Packed with carbohydrates
Soft and easy to digest
A great source for electrolytes and salt
Rice balls can be made in any size or shape, and can be eaten plain or with seaweed for added flavor.
1 cup Japanese rice (we use Kokuho Rose)
1 1/4 cups water
Nori seasweed (we use Costco’s Kirkland Roasted Seasoned Seaweed)
Cook the rice in water using a rice cooker, or on the stovetop (bring to a boil over high heat, cover pan and simmer for 25 minutes). Remove from heat to cool slightly.
Rice can be formed into any shape you want … three common shapes (rectangles, triangles, round balls) are in the photo below.
Fill a small bowl with water and wet both hands.
– If you are using a plastic container (i.e, rectangle or triangle) to shape the rice, wet the sides of the container (water helps to prevent the rice from sticking to your hands or the container).
Salt your hands.
– If you are using a plastic container, salt the the bottom of the container.
Use your hands to form the rice into a bite-sized ball.
– If you are using a plastic container, press the rice into the container. Salt the top of the rice and then flip over the container to release the rice. If necessary, cut the rice to the desired size.
If desired, wrap the nori sheets around the rice. If two pieces of nori overlap, use water to seal the two edges together.
Store the rice balls in a container or ziploc bag.
It’s trail running season again (Yeah!!) and in order to sustain hours of fun exploring familiar and unfamiliar terrain, I need to pack some portable energy. Although I could purchase energy bars, I prefer homemade treats so I ask my wife to make Eat More Bars! I love these bars because they are delicious and can be customized to include whatever you want. So here is the recipe … hope you enjoy them as much as I do:
Eat More Bars
1 cup corn syrup
½ cup peanut butter
2 cups chocolate chips
Heat in a pot to bubbling (full bubble). Remove from heat and mix in remaining ingredients.
1 cup crushed peanuts, almonds or walnuts
½ cup shelled sunflower seeds
½ cup rice krispies (gluten free or regular)
½ cup dried cranberries (optional)
Spread on cookie sheet lined with parchment (or wax) paper. When cool, cut to desired size (I like small bite-sized pieces). Store in fridge.
Tip: Rather than using a knife to cut the bars, use a pizza cutter for easier and quicker cutting.
Both road and trail runners often ask me what I like to eat as a snack before, during or after a run. The answer … the marvelous mini muffins my wife makes. I love these muffins because they give me a good boost of energy while being small, portable and delicious. So here is the recipe … hope you enjoy them as much as I do:
Easy Gluten Free Oatmeal Muffins
2 ¼ cups gluten free rolled oats (or regular rolled oats)
½ cup chocolate chips (or unsweetened coconut flakes)
¼ tsp. salt
½ tsp. cinnamon
½ cup dried cranberries
2 Tbsp. maple syrup (or coconut palm sugar)
4 Tbsp. melted butter (or melted coconut oil)
2 ripe bananas, mashed
3 eggs, beaten
Preheat oven to 350°. Grease wells of 24-cup mini muffin tin (or 12-cup standard muffin tin).
Mix oats, chocolate chips, salt, cinnamon, and dried cranberries in large bowl. Add maple syrup, butter, mashed bananas and eggs, mixing to combine after each addition. The batter should be thick but soft. Divide evenly among muffin wells and smooth tops with a spoon or spatula.
Bake until muffin edges are brown and muffin centers feel firm when gently pressed, about 20 – 25 minutes. Remove from oven and allow to cool in pan 10 minutes before transferring to wire rack to cool completely. Store at room temperature up to 3 days or in fridge/freezer for longer storage.