Just J.Faye

Hiking & Other Adventures

15-Rep Dumbbell Workout

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15-rep dumbbell workout This morning was one of those mornings where my alarm went off to go workout and I really just did not want to get up. At all. I’m sure you understand the feeling.

“Sleep more or workout? If I did get up to go workout, would it even be worth it since I’m so tired?” The answer to that question was, of course, yes. Yes, it is always worth it. Unless I’m sick, then rest is the better option. Or unless I have bunches of time to dedicate to a workout after work. Today that was not the case. It was now or never, so I dragged my butt out of bed. Plus, I thought about all those cookies I ate yesterday. Whoops.

I’m staying at my sister’s apartment in Sioux Falls (sister weekend!!!) and the gym here is less than ideal. A few old treadmills, an elliptical, one set of 10-lbs dumbbells, and a multi-functional fitness machine that is only partially useable. I’m so spoiled by the nice gym in my condo building and by the one in General Mills.

But hey, you don’t need fancy gym equipment to get a good workout in! In fact, you don’t need a gym at all. Here, I’ll prove it:

15-rep dumbbell workout This is a full body workout from top to bottom: shoulders -> back -> chest -> triceps -> biceps -> core -> legs. Then, of course, there are some burpees. Because.

All you need for this workout is a set of dumbbells, nothing fancy. I only had a set of 10-lbs dumbbells, so that is what I used for all the exercises. If you have the luxury of many weights you can increase or decrease resistance as you please. Example: 10-lbs for shoulder press, 20-lbs for triceps extensions, 12-lbs for bicep curls. I didn’t use dumbbells for the push-ups, plank twists, and burpees. Maybe that’s obvious, but maybe it isn’t.

You also might need some motivation, especially if you plan on doing this in the AM on a Friday, or any day, really. You can do it though. I believe in you.

So go get after it and enjoy your weekend. I’m going to being enjoying sister bonding, crafting, and wine all weekend, but I’ll be back on Monday with a delicious cookie recipe.

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Thursday Things 12.11.14

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Thursday Things 12.11.14

All about the winter things these days: ugly Christmas sweaters, holiday potlucks, upside-down pear gingerbread cake, Christmas markets, Winter Songs, and cookies, so many cookies (have you seen my Instagram lately?!). Also, winter running, because it is so very necessary.

I love winter. In three months (preferably less) it can go far, far away, but right now I will enjoy it for what it is. You should too. Also, enjoy these things:

I am headed off to the great land of Sioux Falls, SD tonight for Sister Weekend!! There will be crafts, wine, snacks, Disney movies, manicures, and more crafts. It’ll be amazing.

Hope you have a fabulous, winter-filled Thursday!

JD

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Molasses Creams with Ginger Cream Cheese Frosting

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I am in full swing holiday cookie baking mode. My kitchen is stocked with butter, sugar, flour, and eggs. I have a list of (at least) a dozen cookie recipe experiments I want to try. There are Christmas movies playing 24/7 on TV. It is just the best.

Molasses Creams Feeling a little nostalgic this weekend I decided to whip up a classic family recipe: Molasses Creams.

Molasses Creams are one of my great-grandma’s recipes. My mom remembers driving down to Iowa as a little girl with her brothers and parents every year to visit family for the holidays. My great-grandma would always send them back home to Minnesota with Molasses Creams wrapped with wax paper in shoeboxes.

Luckily, my mom was able to receive the recipe from my great-grandma before she passed away. They are now a family staple that make it to the “must bake” Christmas cookie list every year.

After you bake them, you’ll see why.

Molasses Creams Molasses Creams are soft, thin molasses cookies sandwiched with cream cheese frosting. They are heavenly.

The molasses cookie dough comes together quickly and simply, but there is some rolling and cookie cutter-ing involved. Watch the movie Elf or sing along to Christmas music while you stamp out cookies and you won’t even mind the little bit of extra time that it takes. Just make sure that you roll your dough out on a well-floured surface. I didn’t and had one heck of a time with all those little circles.

Molasses Creams These cookies bake up nice and soft. If you like them a little crunchier keep them in the oven for an additional minute or two. Once they are completely cooled, make them into delicious cookie sandwiches with some cream cheese frosting. Not just regular cream cheese frosting though, ginger cream cheese frosting. It’s amazing.

Molasses Creams I hope you try them out and love them as much as my family and I do. Who knows, maybe you’ll even add them to your annual Christmas cookie baking list!

Molasses Creams

Molasses Creams with Ginger Cream Cheese Frosting
 
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Molasses Creams consist of soft, thin molasses cookies sandwiched with ginger cream cheese frosting. This recipe was passed down from great-grandma and is on my holiday cookie list every year.
Ingredients
For the cookies:
  • 5 cups flour
  • 1 teaspoon salt
  • 1 tablespoon baking soda
  • 1 ½ teaspoon cinnamon
  • 1 teaspoon ground ginger
  • 1 cup brown sugar
  • 1 cup shortening
  • 1 cup molasses
  • 2 tablespoons vinegar
  • 2 eggs
For the ginger cream cheese frosting:
  • 8 ounces cream cheese, softened
  • ½ cup butter, softened
  • 2 teaspoons ground ginger
  • 1 teaspoon vanilla
  • 4-5 cups powdered sugar
Instructions
  1. Preheat the oven to 350 degrees. Line cookie sheets with parchment paper or a silpat mat.
  2. In a medium bowl, whisk together the flour, salt, baking soda, cinnamon, and ginger. Set aside.
  3. In the bowl of an electric mixture, cream together the brown sugar and shortening until light and fluffy, 3-5 minutes.
  4. Add the molasses, vinegar, and eggs. Beat until thoroughly combined.
  5. Stir in the dry ingredients until all the flour is incorporated.
  6. Roll out the dough on a well floured surface until it is ¼-inch thick. Use a cookie cutter to stamp out circles.
  7. Place on a cookie sheet and bake for 6-8 minutes (the less you bake them, the softer they will be).
  8. Let cookies cool for a few minutes on the cookie sheet before transferring to a wire rack to cool completely.
  9. To make the frosting: cream together the cream cheese and butter, about 3 minutes. Beat in the vanilla and ginger. Add 3 cups of the powdered sugar and beat until smooth. Add the remaining powdered sugar ½ cup at a time until desired consistency is reached.
  10. Add a dollop of frosting to half of the cookies and top with the other half to make a delicious cookie sandwich.

PS- Just a head’s up that December will probably over-index on the baking side of things, rather than the workouts. But then January will be the opposite, so it’s all good.

Molasses Creams

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Cranberry Oatmeal with Ginger Cashew Cream

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Oatmeal is hands down one of my favorite breakfasts. It is so versatile, easy to make, filling, and healthy. Everything a breakfast should be.

cranberry oatmeal with cashew cream I discovered my new favorite way to make oatmeal and wanted to share it with you in hopes that you’ll try it out and love it as much as I do.

A few Saturdays ago I was trying to figure out what I wanted to make for breakfast. I was in the mood to make something, but didn’t want to, like, make something, you know? I love cooking up a big brunch and trying out new recipes on the weekends (like these mashed potato waffles, drool), but I just got done with a big workout and was starting to get a leeettle bit hangry. Getting food into my stomach was becoming an urgent matter.

I spotted some cashews in my cupboard and decided it was finally time to make some of that cashew cream I’ve been seeing in recipes like this soup and this pie. I decided to put it in oatmeal. It was the best decision I have made in quite some time.

This oatmeal is so simple to put together, making it perfect for weekday mornings when you want a fast, warm breakfast before work. However, the cashew cream gives it a bit of decadence that also makes it appealing on the weekends. It’s like a splurge, but it’s not, because it’s healthy.

cranberry oatmeal with cashew cream To make the cashew cream all you gotta do is blend up some cashews with water, maple syrup, and chopped ginger. The end result is like cream, except it’s healthy for you. Whoa.

I would recommend letting cashews soak for a while (1 hour – overnight) before blending. The first time I made it I did not want to wait – like I said, I was starting to get hangry – and it tasted amazing. Then I made it with the pre-soak it was just as delicious, but was a little creamier.

To make the oatmeal you just need to add oats, cashew cream, water, and cranberries (cranberries are so hot right now) to a pot and cook it for a few minutes. Once it cooks up to your desired consistency stir in some cha-cha-cha-chia seeds for an additional health kick and transfer it to a bowl.

cranberry oatmeal with cashew cream Top your oatmeal with a swirl of cashew cream and maple syrup and you are set with an oh so very delicious warm, hearty, healthy breakfast. The combination of the creamy oats, tart cranberries, and hint of ginger is just magical. Pour yourself a big cup of coffee, grab a seat on the couch, and find a cheesy Christmas movie to watch. Happiness guaranteed.

cranberry oatmeal with cashew cream

Cranberry Oatmeal with Ginger Cashew Cream
 
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Prep time
Cook time
Total time
 
This oatmeal is a warm, healthy, and delicious breakfast. The magic is in the cashew cream, which gives the oats a nice creamy texture without the need for cream. It is quick enough for a weekday breakfast, but indulgent enough to sit down and enjoy on the weekends with a big cup of coffee.
Author:
Serves: 1 bowl
Ingredients
For the ginger cashew cream:
  • ¼ cup cashews
  • ½ cup water
  • ½ teaspoon ginger root, chopped
  • 1 teaspoon maple syrup
For the oatmeal:
  • ½ cup old-fashioned rolled oats
  • ½ cup water
  • ½ cup cashew cream
  • ½ cranberries
  • 1 tablespoon chia seeds
Instructions
  1. For the cashew cream: add all ingredients to a blender and blend until smooth.
  2. For the oatmeal: add oats, water, cashew cream, and cranberries to a small pan on medium-high heat. Stir occasionally and cook for about 5 minutes or until the oats reach your desired consistency. Stir in the chia seeds.
  3. Place oatmeal in a bowl and top with additional cashew cream and a swirl of maple syrup.
Notes
For the creamiest texture it would be best to soak your cashews in water for an hour or even overnight before blending to make the cashew cream. Just drain the cashews and use fresh water when you are ready to go!

 

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Thursday Things 12.04.15

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thursday things 12.04.15

This year I joined in on two secret santa-esque exchanges: Craftaholics Anonymous Handmade Gift Exchange and the Great Food Blogger Cookie Swap. So, so, so, so much fun.

For the Handmade Gift Exchange I sent off one of these marbled clay ring dishes that my sisters and I made this past weekend. I obviously made one (or two) for myself too. They were just so fun to make! And so very adorable. I received a gorgeous rug mug and set of potholders that were sewed with fabric from Indonesia. (Maria, if you are reading this: Thank you SO MUCH!!! Love them.)

For the Food Blogger Cookie Swap I shipped off three boxes of cookies to three food bloggers and will receive a dozen cookies from three other bloggers. Awesome, right? I usually check my mail once every 6 weeks (terrible, I know), but lately I’ve been checking every other day. So excited. All the participants will be posting their cookie recipes on December 15 (myself included), so keep an eye out!

I waited until the very last-minute to send everything, because I’m terrible at mailing things and heaven forbid I complete something early. Thank goodness for the mailroom and bubble wrap at work. Despite the procrastination it was still fun. And so are these links:

I hope you check your mail and receive something fun today – a package from Amazon, a box of cookies, a Crate and Barrel catalog, a coupon from a new restaurant in town… basically anything non-bill related.

Happy Thursdayyyyyy xxxooohohoho jd.

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The Philadelphia Marathon

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One week ago today I ran the Philadelphia Marathon. I have been going on and on and on and on and on about it since April and last Sunday was the big day. It seems like forever ago, but I can still definitely feel the marathon in my legs.

Philadelphia Marathon PRE-RACE

I flew into Philadelphia on the Friday before the race with three others. The rest of the Minneapolis gang (there were 10 of us total!) arrived either late Friday night or Saturday afternoon. My friend Julia and her parents hosted everyone. Their hospitality was overwhelming. Jack and Mare (Julia’s parents) are such fantastic people. They warmly welcomed all of us into their beautiful home like they’d known us for years.

On Saturday we headed into Philadelphia to check out the expo. The bib and shirt pick up was surprisingly efficient, which I definitely appreciated. Afterwards the group split up to wander around the expo for a bit. Overall it was a pretty standard expo. I ended up buying a SPIbelt, which was pretty exciting, and getting a massage, which was also pretty awesome.

Philadelphia Marathon After the expo we ended up at the Hard Rock Café for lunch. I was able to meet up with the City Running Tours Philadelphia manager. It was great to meet another manager face-to-face! I enjoyed hearing about how she runs things in Philly and am excited to start working on some things for Minneapolis.

We ate dinner at Julia’s house where her mom prepared us a pre-marathon feast. It was amazing. Salad, bread, pasta, sweet potatoes – the works! Dinner conversation revolved around the marathon and big ass fans.

After dinner we all scrambled around getting our marathon stuff ready: pinning on bibs, laying out race outfits, testing out music, gathering pre-race throw-away clothes, packing post-race sweats, etc. It was fun having everyone there because I could ask their opinion on important things like if I should wear the SPIbelt over or under my shirt and whether or not I should wear a hat. These are decisions I cannot make on my own.

We turned in early, because our alarms were set for 3:30am. Yeah, 3:30am. Jack and Mare even got up to make us coffee, set out breakfast, and make sure we had everything set to go. Seriously, the best people ever. We got to the start by 5:30am, took the necessary picture on the Rocky steps, and found a place to camp out/remain calm/stay warm until the race started at 7:00.

THE RACE

As you may have read in some of my previous posts I was going into the Philadelphia Marathon with a hip flexor issue that basically halted my training since mid-October. I was still able to do strength training, yoga, and the elliptical, but it’s really not the same. I went to the start line with the mind-set to just finish and take in the experience.

The first 10 miles of the race were great. I was feeling good, feeling strong, and feeling happy. It was fun to run around through Philly and hear the cheers from the crowd and, since I hadn’t been running the entire month before the race, it was fun to just run in general. Then at mile 10 it all went downhill. Literally. There was a huge downhill that really messed with my knee. I stopped for the first time at mile 11 to get water, take a GU, and stretch for a second. Then I basically just hobbled through the remaining 15 miles.

The last 13 miles were a little bit of a strugglefest both physically and mentally. Physically, because my body was not used to running. The impact was hurting my feet/ankles and my hip flexors were super tight. Mentally, because this section of the course was an out-and-back by the river. I kept thinking that the turnaround point was “just around the corner”, but it wasn’t (until it eventually was). Also because I was wearing my Garmin and I shouldn’t have been. As my pain increased, my pace decreased, so it was difficult for me to stay focused and motivated.

At mile 17 a runner came up behind me to tell me that he noticed me limping since mile 13. Thanks dude, I noticed that too. Apparently he was cramping up and feeling the strain too, but “we’ll keep going and finish, right?!” Right you are, fellow runner, we will finish indeed.

But then at mile 19 I started to cry. I very rarely cry (I’m German), but I desperately wanted to stop.

At mile 21 I had a beer, because YOLO.

The remaining 5 miles were all about putting one foot in front of the other and moving forward.

The one huge help was the support from the crowd. I had my name on my shirt, which was something I’ve never done before, but will do for every marathon going forward. There were so many people yelling words of encouragement to me, specifically to me. It was so wonderful to hear things like “You’re doing awesome, Jenna!” or “Keep it up, Jenna. You’re amazing!” or just a simple “GOOOOO JENNA!!!” Man, it was so helpful.

Finally, finally, mile 26 came. I crossed the finish line while high-fiving the Mayor with a time of 4:38.

POST-RACE

Philadelphia was my third marathon. Twin Cities Marathon was my first in October 2012 with a time of 4:29. Grandma’s Marathon was my second in June 2013 with a time of 3:49. With my injury I knew I wasn’t going to get a PR, but I was at least hoping to finish under 4:30. After crossing the finish line I was disappointed with how I felt and disappointed with my time. I just wanted to sit down and sob for 3 minutes and then go meet up with the rest of my group. Instead I just walked (oh so slowly walked) to meet up with everyone, because there was no way I would ever be able to get up if I sat down.

When I finally made it to the meeting spot (after what seemed like years) I was greeted with so many hugs and words of encouragement from my friends. “You just ran a marathon. You just completed 26.2 miles on an injury. You are amazing and have no reason to be upset!” So true. Who cares what my time was? I still did it! I still crossed the finish line and that is all that really matters. There was no need or reason to be disappointed, so I stopped crying and started smiling.

Philadelphia Marathon We spent the rest of the afternoon eating, resting, and telling stories about the marathon. Everyone had a pretty severe case of “Marathon Brain” and delirium. It was pretty spectacular. A lot of hilarious things were said.

THE DAY AFTER

After a low-key and leisurely morning we headed into Philadelphia for some cheese steaks. It is basically a crime to go to Philly and not eat one. Plus, we all just ran a marathon, sooooo… #earnedit.

Philadelphia Marathon We then explored a little bit and walked (although it was probably more of a waddle) around to see Independence Hall and the Liberty Bell. It was a gorgeous 70 degree (!!!) day. A friend and I flew back to Minneapolis later that afternoon.

CONCLUSION

Although I had a hard time training for and running the Philadelphia Marathon I wouldn’t trade the experience in a gazillion years. I was able to train, run, and spend the weekend with such an amazing group of people. Their camaraderie, encouragement, and all around awesome personalities is what got me to the finish line.

Running a marathon gives me the biggest high. All the training, hard work, and dedication definitely pays off when you cross that finish line. It’s so worth it.

Plus, it was awesome to go explore a new city!

Philadelphia Marathon A HUGE shout out to Lindsey and Julia for convincing me to register and being the best running buddies, to Monica for lots of early morning runs and great conversations, to Louis, Whitney, Carla, Christie, Kristi, and Martha for being awesome and dominating another marathon, to Jack and Mare for being the best hosts on the planet and for making us so much food and coffee, and to my family, friends, and co-workers for all their support and encouragement.

I ran for the first time today since the marathon. It wasn’t pretty. I only did a mile and my ankles hurt so bad. I really hope to be back at it again soon and start training for my next marathon whenever/wherever that may be…

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