Fit Pantry - a Fit Foodie's thoughts, tips and recipe

Sunday, July 28, 2013

7 Days to 626 Night Market. Are Your Ready? Am I ready?

It is one more week before my big day at the food fair. I am taking a huge step and a leap beyond my comfort zone. No longer cooking in the kitchen for just family and friends, I am daring myself to cook for the masses. 626NightMarket attracts more than 50,000 attendance just last month.

As a first timer official food vendor, this is my first and very challenging event. Tens and thousands of foodies will flock the Santa Anita Park this coming weekend and they will either love or hate my cooking. Whatever it is, I know my food is tasty. I know that I can't please everyone and for sure many will love it too. At the end of the day, I will make some mistakes, glitches happen, but experience will teach me to be better next time.

I aim to have fun and enjoy the experience. I love cooking. It is may passion. It is something I can feel in my veins, even as I'm pumping weights at the gym! :)

I have friends supports, family and loving husband behind me. And our goal is the same. We are going to have a blast out there. We are even planning something special! To give you a hint, it will last 3 min or less, involving music and some dance. Or punch and kicks ;) And it's going to happen on Aug 3, Saturday at 5pm. Sharp!

It is a bit daunting. The amount of preps to make, equipments to buy and borrow from friends. Amount of supplies to bring. Last week a couple of friends were helping me pulling a long evening making the fish balls. I appreciate and cherish the help given. It is a priceless gift one can ever receive. For that, my friends, I thank you from the bottom of my heart.

Until the event is wrapped up, it is not over yet. I still need to make the sauce :) Another busy time in the kitchen this week. I miss working out in the evening, yet at the same time, I am doing something I equally love.

I am ready. I can't wait for it. I am excited!! Yes, it will be tiring, I won't lie. And to those who already agreed to be part of my crew, LOL I hope they know what they are getting themselves into :P All the same, I am looking forward to have a fun time with them and sell a lot of fish balls ;)

Fit Pantry at the 626 Night Market 2013

626 Night Market - Booth D15

August 3-4, 2013 | Sat 4p - 1a, Sun 4p - 11p 

Santa Anita Park (Santa Anita Race Track front lawn, Arcadia)

I am venturing out of my comfort zone! On August 3-4, 2013 I will be participating as one of the food vendors in the 626 Night Market - a large Asian Food Fair hold annually in the Summer in Arcadia. Large, as in 50,000 visitors coming to the last night market in July 7-8, 2013!!

The food I will be serving are steamed fish balls and coconut drinks - the Tasty Fish Balls and Coconut Chiller.

... ... ... What? Are you expecting Thai Curry Quinoa or Tofu Salad? :)

I will be selling one of the Indonesian snack/comfort food - a healthier kind, steamed fish cake called Siomay Bandung. It is actually a mixture of fish paste with some ground chicken and tapioca starch. Back in Indonesia, we LOVE our snacks so we eat smaller meals throughout the day. The Siomay Bandung is one of the most popular snacks in the afternoon.

While it is healthier than most of the snacks that are deep fried, breaded, floured, or slathered with sauce and marination, the Siomay Bandung is still an indulgence, depending on how much peanut sauce and sweet soy sauce you topped it with.

The original shape of the Siomay Bandung is definitely not a ball. Each siomay usually is large enough to be quartered or cut into at least 2 smaller bite size pieces. However, I decided to break away from the traditional and from the boundary of "ethnicity" and introduce this dish to everyone - Asian and non Asian.

And that's how the "balls" came about. By reshaping the actual food and renaming it, I'm resetting people's preconception of the traditional dish. Also not to make it be confused with the Chinese Siumay typically served at dim sum. Even when the ingredients has ground meat (chicken), it is mainly made out of fish paste so I decided to call it "Fish Balls".

So how is it healthy again?
It is steamed not fried. It is not breaded, not floured. 
It is rich in protein. I use no MSG. 

The Coconut Chiller is definitely an indulgence. However you want to cut it slice it dice it see it, it is a sweet dessert, albeit a refreshing one. It contains real coconut shavings and cocopandan syrup - a pandan infused coconut flavored syrup, which is very popular in Indonesia. Cocopandan has a light fragrance that would remind you of a tropical island, beach, and well, coconut :)

So, there you have it. My first participation at a food fair for the masses. Be there and enjoy the food. Like what I always say, workout hard, eat hearty. Live life and enjoy it to the fullest.

Saturday, July 27, 2013

"Zoodle" - Zucchini Noodle

What's a "zoodle"? It's simply Zucchini-nOODLE. No, not that we make noodles with zucchini; the zucchini is the noodles. You get it now? It's simply zucchini, cut/sliced in to  long strands like noodles.

Tomato Italiano Veggie/Mushroom Stew over Zoodles
I'm not the only one and surely not the first one who thought about it. Randomly, I came across an awesome looking spaghetti meatball image. Since I was on the Reset, I couldn't eat the real spaghetti meatballs - one, pasta and two, meat. However, I know the tomato sauce meatballs could easily be replaced by some tomato based veggie stew, but I was a bit stuck on what to do with the pasta.  So I posted a question on my Facebook page (FitFunBeyond) to get some input on what people would substitute pasta noodles with.

The most popular and probably most obvious votes went to Spaghetti Squash. I had tried this stringy gourd before, but now that I thought about it, I wasn't too fond of the texture and fragrance of the melon mixed with savory.

Then someone suggested zucchini noodles. My first thought was, "... now was I supposed to make my own noodle from zucchini flour or what?..."  So I Googled it. And I love that idea!  Plus, now I know what that utensil, which has been stored away in my Mom's kitchen drawer for so long, can be used for.

It was so simple and easy, I smack myself on the head for not thought about it at all. Hey, that's what social media is for, right? Get connected and get support from friends and circle of friends :)

So here is what you do.

The Making of Zoodles

First, get the right tool. This is a julienne slicer. Careful, those pointy edges are sharp!!

 Second, get zucchini. The bigger, longer the better.
Then thinly sliced one side so it wont roll on your cutting board during slicing.

Starting from one end, run the slicer along the zucchini.
Keep slicing until you hit the soft core, then change side and start slicing again.

  If the strands look like they stuck together when you slice the zucchini, not to worry.
You can unravel them easily.

And this is how the zoodles look :)

Some people slice through the core, personally I don't. The zoodles from the core part tends to break easily and not as "crunchy."  This is what's left of the zucchini after I was done. The core will be diced and used in the Tomato Italiano. Nothing goes to waste ;)

Wednesday, July 17, 2013

Ultimate Reset II - Day 6 & 7: Quick Trip to Las Vegas

Day 6 - Leaving Los Angeles

  • Breakfast: a bit of greek yogurt with blueberries + Green Juice
  • Snack/Lunch: Purple Yam, PBJ + Green Juice, larabar homemade
  • Snack: more Purple Yam, Watermelon Juice, Figs
  • Dinner: Chicken Mushroom Tomato Italiano

Day 7 - Leaving Las Vegas

  • Breakfast: Egg White French Toast with maple syrup, Greek Yogurt + Berries
  • Lunch: Purple Yams, more egg white FT, Green Juice
  • Snack: Grapes, Granola & Greek Yogurt + blueberries
  • Dinner: Korean Hot Tofu Soup & Onion pancake

Tomato Italiano Zoodles
This is why if you are planning on traveling, don't start any restrictive diet plan or detox. This one was sudden and unplanned. My Dad just returned from abroad and I promised to drive him back to Las Vegas. So that's my excuse. I managed to eat healthy in Las Vegas (staying at Mom's home being the main reason how I could do that). 

The on the road part though, was sketchy. Always. I stocked up purple yams, grapes, a few larabar homemade and PBJ so that helped.

Sunday when we had to go back to Los Angeles was like a hurricane. We were trying to stay ahead of the going home traffic and so we were rushing in the morning through our breakfast. I packed leftover from the breakfast for the road, made some more green juice, then off we go.

Giant Figs :) nomnomnom
All in all, nothing really exciting when it comes to the meal this weekend, except the figs - freshly picked from the tree in Mom's backyard, and the Tomato Italiano.

I introduced my Dad to "zoodles" and he loves it! He kept saying how healthy it was but tasty and fulfilling. I saved some for him for his lunch on Monday. Mom's not home, so at least he has something healthy to eat to start the first day back to work after vacation.

Back in Los Angeles, cousin called frantically because she had an emergency situation at her house. After we dropped out stuff at home, we left to help her out. Water heater pipe broke and flooded her bedroom. Long story short, situation was back under control, now she needed to unwind and destress. We took her out for dinner and all I could think of was Korean Tofu house. Andy and my cousin could eat their favorite dish, and I could order a tofu soup. Make sense, right? I thought so :)

Watermelon Juice
Whew~ ... not ideal for end of week one, but I take it. Whatever comes, let it be. I deal with the situation the best I could and do my best to stay on track.

Saturday, July 13, 2013

Ultimate Reset II - Day 5: Practicality Leads to Simplicity and Saving Money

Day 5

  • Supp: Optimize
  • Breakfast: Greek Yogurt, blueberry, peach, Qi'a + Green Juice
  • Snack: Purple Yam
  • Supp: Optimize
  • Lunch: Quinoa + Rotisserie Chicken + almonds slices (cold)
  • Supp: Alkalinize
  • Snack: Soy Mushroom Soup
  • Supp: Optimize + Soothe
  • Dinner: Turkey patty over salad + grilled pineapple, corn blackbean salsa, egg whites, roasted red pepper

I thought today would be relaxing with no workout. On the contrary, the only relaxing part of the day was the hour I spent during facial. Then the crazyness began again. 

I kept breakfast the same for practical reason. No need to get fancy if I could save money and time and brain, especially in the morning. So keeping it the same until I finish up the Greek Yogurt, Blueberries, Peaches and Qi'a. And green juice.

I packed a purple yam in my bag knowing that I would be hungry after facial. Then I ran some errand, went home, started the fire and started cooking again. I don't have enough space on the stove top to cook, so cold quinoa plus rotisserie chicken it is.
By 4pm, I cleared up some stove area and made me some mushroom soup. I have been thinking about it and since I didn't really have a good lunch, I thought, I might as well.

By the time my Dad was up from his jetlag nap, it was almost dinner time. I decided it's better to go out. I was kinda sick of being in the kitchen the whole afternoon. I suggested we go to the Counter for burger, thinking I could order portabello mushroom and salad.

Apparently, it has been that long since I went to eat there. They didn't have portabello mushroom, so I ordered turkey burger patty. Another wrong move. The patty turned out way too salty that my tongue felt burned! Ugh, I ate half of the 1/3 pounder and finished up the greens quick to wash off the saltiness on my tongue.

Didn't really help and I just know that tonight and tomorrow I would be bloated....

Ultimate Reset II - Day 4: The Start of a Hectic Month

Day 4

  • Sup: Optimize
  • Breakfast/Preworkout: Greek Yogurt, Blueberry, Peach, Qi'a & Green Juice
  • Workout: Teaching Body Combat (1 hour)
  • Post Workout: Purple Yam
  • Sup: Optimize 
  • Lunch: Red & White Quinoa with Thai Basil Curry. Loaded with protein (mushroom, tofu, egg whites, chicken)
  • Sup: Alkalinize
  • Snack: Purple Yam
  • Sup: Optimize + Soothe
  • Supper: same as lunch

What a day... I was scrambling around like chicken with no head. With purple yams saving my day, I managed to plow through the day without snacking on the not so healthy options. 

Now that I have class every morning from Monday to Thursday, and my design work started to come in, plus, I have to cook for the food fair in August - this will go on for the rest of the month, then I just found out from Mom that I needed to pick up Dad at LAX Thursday night, both me and Andy didn't have time for dinner so we just munch on purple yams on the road and while waiting at LAX.

The highlight meal of the day was lunch. I made the red & white quinoa and tossed almost every kind of veggie and protein I have in the fridge into the pot and use it for the Thai Basil Curry. The basil of course, came from my own little window garden :) Lime basil and Thai basil combined plus Thai Curry spice blend. 

Using barely a cup of the coconut milk, mixing with water, I get a tasty soup that's savory yet not heavy. It's all in the spices, I tell you. 

As always it is a good call to make enough food for 2 or more meals. We missed dinner time, because we went to the airport. I stopped in the middle of cooking and scrambled with Andy to LAX. When we got home again, it was 10:30p. I was exhausted to be honest, and feel the need to eat. So I heated up left over from lunch.

Some might say that it is too late to eat. But really. I can't sleep with stomach growling now, can I?

Wednesday, July 10, 2013

Tamari Beef & Brussels Sprouts

Not that I don't like Broccoli Beef, it's just been so overdone and to be honest, boring. The connotation of broccoli beef is that of fast food or cheap Chinese food, a.k.a. overcooked broccoli, chewy beef, too salty, too much oil.

However, I do like a combo of beef and greens stir fry. I think it's the Asian in me. So, rummaging around the Pantry I decided to use whatever I have on hand to make my own beef & greens dish. A healthier version of course.

Thanks to Costco, I have a big bag of brussels sprouts. I like the more "adult" taste of brussels sprouts in comparison to broccoli. To some, the slight bitterness of these bulbous greens makes them not too  desirable on the dinner table especially in household with children. But for some reason as I grow older, I am liking these type of "off taste" more and more. It might be because of the food normally available out there are either sweet, salty or sour/tangy, or spicy, or a combo of any of the four. I can now appreciate the less main stream taste.

Tamari Beef & Brussels Sprouts

Serves: 2

8 oz beef stew meat - slice about 1/4" slanted and across the fiber
2 cups of quartered brussels sprouts
2 tbs tamari sauce
1 tbs garlic + 1 tbs of garlic - I like mine garlicky
1 tsp olive oil - I used the spray kind
black pepper
2 tbs water

Use 1 tbs of tamari to coat the beef and seasoned with black pepper.

Start 1 tbs garlic with the olive oil on a wok or pan on high heat. When they start turning darker yellow, add in the beef. Stir fry it until the beef is cooked medium rare, takes only a minute or two. Set it aside.

Now, start the remaining garlic with olive oil until they turn darker yellow, add in brussels sprouts. Toss around with the garlic several times. When you can feel the heat of the wok rise up again pour in the water then immediately cover the wok. Let it steamed in for a minute. (I like my brussels sprouts a bit charred - they smell and taste better)

Open the lid, check the brussels sprouts. If they are about almost done add in the beef. Toss them together add black pepper (or lemon pepper) until the beef is cooked to your liking.
Yes, that's it. I didn't even have to add sea salt! :)

Ultimate Reset II - Day 3: Always Have a Post-Workout Snack. Always.

Day 3

  • Breakfast: Toast and PB with almonds and peaches
  • Workout: Teach Turbo Kick (1 hour)
  • Post workout: tiny square of homemade Larabar
  • Real post workout snack: Purple Yams and Greek Yogurt with Qi'a, peach, and blueberry
  • Lunch: Chicken dumplings with mushroom spinach soup
  • Snack: Purple Yam and Choco Shakeology
  • Dinner: Zoodle with Chicken Mushroom Tomato Italiano :)

Even during non detox period I always have snacks handy. But today, I sort of shared my larabars with friends at the gym. So only ate a tiny square of it. Definitely not enough. Like a steam engine low on coals, I was feeling depleted and weak. Borderline lightheaded. I lasted long enough to complete my grocery run before going home.

I was out of Greek Yogurt, one of the reason I was out to the supermarket after the gym, so for breakfast, I opted for whole wheat toast and PB with almond slices. Not exactly sure why but my tummy felt a little funny after eating 2 slices of PB toast. Hopefully I didn't get OD-ed on the good ole PBJ-wich .... that would suck.

Here's what you need to understand about my detox modification. It's mainly about eating and staying with healthy food choice. Portion is adjusted with the amount of calories I need, so for others will be different, depending on their gender, size and activity level.

I am very active. So I need more food as fuel. I burn calories as I'm sitting in front of my computer! Hence I don't let myself go hungry. If I feel low and before I get lightheaded, I grab a little snack. Operative word here is "Little". That means: several almonds, or a bite of purple yams, or a handful of blueberries, green juice, or Shakeology (not the full serving, unless it is the only snack I have in between meals).

Dinner was fun! I got the idea from the responses to my Facebook page about spaghetti subs. Spaghetti squash seems to be the most obvious choice, but I don't normally buy that squash. And the last time I bought kabocha for my first Reset..... well, it's still sitting there in the Pantry :)

So I chose to do zucchini noodles. I always stock up on zucchini and I have the grater. To me, it makes more sense as the subs.

I have 3 tomatoes needed to be used very very soon. Perfect for a mushy tomato base stir fry. Adding mushrooms, chicken, and kale, onion and Italian Herb dinner is served.

I love it. I'm big on texture and shape in my food. I believe cutting all veggie the same way as cubes is extremely boring and make them all taste the same. Variations as simple as changing the shape of the veggie, cook it the same way will change the eating experience. Try it. And tell me if you agree or disagree. :)

Tuesday, July 9, 2013

Ultimate Reset II - Day 2: Taking a break from Quinoa

Day 2

  • Supp: Optimize + Mineralize (throughout the day)
  • Breakfast: Open face Egg White & Roasted Red Pepper sandwich
  • Workout: Teaching Body Combat (1 hour)
  • Post workout Snack: Purple Yam & Greek Yogurt with Berries
  • Supp: Optimize
  • Lunch: Soymilk base Mushroom soup with Chicken and Spinach
  • Supp: Alkalinize
  • Snack: Watermelon juice and berries
  • Supp: Optimize
  • Dinner: Rotisserie Chicken Spinach Salad with Qia
  • Snack: Watermelon

It's a busy day but productive. Got some design work done, had friend helped me made the fish balls for the food fair, and I learned what not to do in making my fish balls :(  ... ruined one of the batch. *sigh*

Other than the Reset type meals, I ate a little of the fish balls. It's homemade, gluten free and all natural. So I figured, tasting it as I made them should be alright. Hence the light dinner.

Notice how many time I snack today? I was dead tired and I felt my body needed the extra replenishment. To be honest, at one point when I was cooking the fish balls, I got a little lightheaded.

All in all, day two went by in a flash. Now come to think of it, scrambling around the house between cooking and working, I didn't drink enough today. No bueno. Gotta be better tomorrow.

Ultimate Reset II - Day 1: Good Day to Start a Reset


  • Sup: Optimize & Mineralize (also for workout drinks)
  • Breakfast: Greek Yogurt, blueberries, blackberries, with sprinkle of Qia
  • Workout: Teaching Turbo Kick (1 hour)
  • Post Workout Snack: Purple Yam (small)
  • Sup: Optimize
  • Lunch: Italian Herb Quinoa with Chicken and egg whites
  • Sup: Alkalinize
  • Snack: Greek Yogurt, blueberries, blackberries, peach, cinnamon, almond slices
  • Dinner: Red & White Quinoa with Thai Curry Stir Fry (chicken, egg whites, veggies)

Here we go again. Day 1 came and went and I practically stuffed myself with quinoa. Something about those little pebbles of goodness that I just can't get enough! A friend posted a fact on my Facebook that the Mayans soldiers ate quinoa before they went into battle. Interesting fact because another friend message me saying that how much energy she felt for doing her workout, after eating quinoa.

Anyway, so my day went in a hot breeze (it is very hot here in Los Angeles right about now). Other than my lower back that's keeling me over, meals wise, it's all good. May be too good. Between me and Andy, we finished 2 cups of uncooked quinoa (I'd say that makes about 4-ish cups of cooked) for lunch and dinner, plus the protein and veggies.

Oh I got something new for the Pantry. It is called QI'A, a bag full of seeds: chia, hemp, buckwheat, almond slices, dried cranberries. I wouldn't say it is tasteless, but the cranberries definitely lends a lot to the flavor of this cereal.

Not a traditional cereal, you actually use this more as toppings for your other cereals or for Greek Yogurt - like my breakfast today :)


Workout snack as you might have guessed, purple yams. I need to stock up more on these tubers.

Lunch and dinner both made from the same batch of quinoa. I mixed some reds to the whites. The red quinoa has a crunchier texture and a bit harder. So expect to ass little more liquid and slightly longer cooking time if you use a lot of the reds.

To distinguish the flavor between lunch and dinner, I use spices: Italian Herb and Thai Curry. Simple.

#ultimatereset #beachbody #fitpantry

Sunday, July 7, 2013

Ultimate Reset, Take TWO

Here I go again. This time, I am modifying it even more. Here's the plan. There is no way I would stop my workout, therefore I need my protein. The first time I did the Reset, I noticed a stalled drop in my body fat percentage after I started cutting back protein. What I got from mushrooms, tofu and quinoa simply not enough. On this Reset, I'm extending egg whites through the third week.

I'm anxious for the weigh in tomorrow morning as I know I have been indulging way too much at the food festival yesterday and today.

I don't expect and rather not have, a big drop in weight as well. Hopefully it will hover around 103 like last time. Different menu, different modification. I can't tell what's the result would be and I can't wait for the 21st day.

I have a growing buddies too doing this Reset. There are five of us now starting tomorrow, Monday. Here's to us doing the Reset and here's to Result!

Ginger Garlic Chicken Quinoa

a.k.a. Hainan Chicken Quinoa :)
Just don't expect the same oiliness. I use a lot more ginger and garlic here than I would if this was rice, because quinoa is not as absorbent as rice. The flavor is sort of hangs on around the quinoa seeds as supposed to seep in. But, it's good enough for me. Adding the sesame oil adds to the aroma.

This is just the recipe to make the quinoa. For protein, you can use rotisserie chicken, which I usually use because it is convenient and I prefer not handling raw meat whenever I can. But if I have the time, I would make the actual ginger garlic chicken of course ;)

For vegetarian option, use vegetable broth instead of chicken.

Ginger Garlic Chicken Quinoa

  • 2 cups of quinoa uncooked
  • 4.5 cups of chicken broth low sodium
  • 3/4 cup sliced ginger (or finely julienne)
  • 4 tsp minced garlic
  • 1/2 tsp sea salt
  • 1 tsp sesame oil

In the pan you will cook the quinoa, stir the sesame oil with ginger and garlic on high heat until you can smell the fragrance. When the ginger starts turning deeper yellow, lower heat to medium, add in quinoa and stir for a minute.

Add in chicken broth and salt, bring up the heat to high. When it starts boiling, lower the heat to low then cover for 15 min.

After 15 minutes if the water is all absorbed, turn off fire and fluff the quinoa. If still watery, let it cooked in low/simmer for several more minutes until all water is absorbed.

When it's done and fluffed, cover the pan for a few more minutes to loosen the quinoa that might get slightly dried up or overcooked at the bottom of the pan.

Oh, it's ready to eat by the way :)  Enjoy!

Wednesday, July 3, 2013

Why Can't My Wife's Hobby be Bowling....

Forever in My Heart - Pasadena Marathon 2013
View photos ->

Is what my husband said last Sunday morning as the Forever in My Heart Team gathered together at 5:45 am on a warm Sunday June 30, 2013, for the Pasadena Marathon. Bless his heart, of course he said those words with a smile and I know he is proud of me :)

But truth be told, I don't like running. Running hurts my knees. After a race my quads would be so tight that it is a challenge to sit on the toilet, or getting up from a chair for that matter. And for several days I walked down any steps like an old woman with major arthritis problem.

Being under the sun for hours also damaged my skin; freckles popping up like mushrooms in the rainy season on my face and my arms. My toes hurting, especially that extra long second one on my right foot. Ok, TMI.

What I do like about running a race - 5k, 10k, or half marathon - is the positive energy all around buzzing the air, the high spirits, people high five-ing each other, cheering other teams, psyching up their own.

You don't get the same energy vibe from just any masses of people. At a concert, for example, you could feel the excitement, the giddiness, but it's different. Everyone is for themselves. You don't get the sense of camaraderie as in a sporting event like running.

In a running event, most participants are focused on simply being able to cross that finish line, rather than elbowing each other away from their path (think of a roller derby for an extreme comparison). Running is one sporting event, where competitive spirits is second to being supportive to other participants. Say a runner is down, tripped over or something, you can bet on another runner stopping to give assistance. Or if you ran out of water in a trail run, there would be others who would share their ration with you just so you could make it to the next water stations. So it may be called a race, but it is one where you keep your integrity and humanity intact beyond reaching first for the medal.

Here's another reason why I run, which to me is very important: to share the experience with friends and to inspire others to be active.

The fact that this activity is very doable by anyone with no limitation to age or fitness level allows me to gather friends to do it together as a team. In my book, a successful team thrives not in winning, but in strengthening the bond of friendship. A great team survives in the experience and that's why having fun is important in all the events I organize with friends.

Inspiration to others comes in later as the result of a successful team completing a memorable event. When a race is completed, got the medals, sweat stinky sneakers are aired-out, what's left is the experience imprinted in our mind. Done right, this will change a person from the inside out. And others can see it; that being active, improving one's fitness can be something fun and enjoyable, easy to do too! As simple as putting one foot in front of the other, and repeat.

How is that "fun" you ask? Like I said, sharing it with friends makes it fun. And we come up with ideas to make it memorable and interesting.
Hollywood Half Marathon 2013
View photos from this run ->

The first was the Hot Chocolate Run in San Diego as Super Easter Bunny, then Hollywood Half Marathon as Roaring 20s Divas, and the latest was Forever in My Heart as we commemorate my late Father's birthday, and more to come.

The day fitness is no longer can be made fun, is when I will stop. Until then....

My husband might curse and grumble as he ran the miles and his shin splints would give him pain for the next few days, yet he remains supportive. He may shakes his head in bewilderment at the ideas and things that I got myself into, yet come the next event, chances are he wouldn't want to be left behind, therefore roped himself into another race with this hyper crazy wife of his :)

Well, what am I suppose to do? Bowling? Heck, no! I simply laugh and smile sweetly, throw a big hug around him, cook yummy food and give him major TLC to soothe his sore muscles. *awwwwwww....* :P
Hot Chocolate San Diego 2013
View photos from this run ->
To my dear husband Andy, who keeps up with my antics, I luv yu!!  ;)