Monthly Archives: May 2015

Spin Saturday Playlist

It’s been a while since I’ve posted a Spin Saturday playlist! I had a lot of commitments this spring that fell on Saturdays that I taught so I’ve overlooked posting a playlist since I haven’t been teaching as many Saturdays as I normally do. Here are some new tunes that I’ve been playing! I’m absolutely loving that Acapella cover of “chandelier” that you have probably come across on Facebook this past week.
 

Summer Strawberry Salad

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Good morning! Here is a recipe that I have been wanting to have for dinner every single night recently. It’s so delicious, summery, and EASY to put together. I just can’t wait for the local strawberries and it will be that much better. Enjoy on the patio with a glass of white wine and you’re good to go 🙂 

Summer Strawberry Salad
Serves 2
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Total Time
15 min
Total Time
15 min
Ingredients
  1. 3 cups spinach
  2. 1 cup pea shoots
  3. 1/2 cup sliced strawberries
  4. 1/4 cup shredded asiago
  5. 1/3 cup toasted walnuts
  6. drizzle of balsamic vinegar
Instructions
  1. Toast the walnuts in a frying pan on medium heat.
  2. Combine the spinach, pea shoots, sliced strawberries in a large bowl.
  3. Add the asiago, toasted walnuts, and balsamic and toss.
  4. Enjoy! :)
TRICIA-ROSE.COM http://tricia-rose.com/

Pineland Farms Trail Running Festival

Good morning! My legs are a little tired this morning after running the 10k in the Pineland Farms Trail Running Festival yesterday! This was a great race and event and I’m already excited to do it again next year. (It’s funny how running works, if you asked me in the last mile of the course if I was ever going to do it again I would say no way… now that it’s over I can’t wait)

The 10k course has lots of rolling hills but the first half of the course is mostly downhill, while the last half of the course is mostly uphill. Then the last kilometer of the race is ALL uphill. It was hard. Since I’ve spent many days at Pineland skiing and racing there (on skis) the trails were really familiar to me and I knew all the twist and turns and upcoming hills. It was nice knowing the course so well but there were many times where I was dreading a hard section that was coming up. 

Here’s my coworker, Joanne, and I waiting at the start of the race!17693_10204587686231698_4730102087563766090_nThere are lots of different options for race distances and the festival spreads over two days. There is everything from 5k to 50 miles to a dog race. I loved this corgi and weener dog running together.IMG_2192This adorable little bundle of chub wanted to play with Angus instead of race.IMG_2196Here I am coming up one of the hills!IMG_2184

photoI was really happy with my results! It was one of my fastest 10ks on the hardest course I’ve done. Something about a race though and PAYING to run makes me want to try a little harder. See you again next year, Pineland! 🙂

Greek Egg Bake

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Happy friday! I’m putting my feet up for a little after biking to work (twice!) and teaching a killer spin class today. I saw that it is national bike to work day on the news this morning, and that paired with the gorgeous spring time weather made me feel way too guilty to not ride my bike to my classes today. I bet what you didn’t know is that it is also national chocolate chip cookie day! I’m not going to argue. Plans for the weekend are hanging around Portland, teaching a class tomorrow morning and then the rest of the weekend is free! 

Last weekend for mother’s day I made this delicious egg bake for breakfast. If you are having people over this is a fabulous dish to make because you can just toss it in the oven and spend time with your guests, not flipping pancakes… The recipe will make a ton so it will feed many people or feed you many times. You decide. It’s also great reheated for breakfasts during the week! 

Greek Egg Bake
Serves 12
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Cook Time
40 min
Cook Time
40 min
Ingredients
  1. 12 eggs
  2. 3/4 cup milk
  3. 1 lb bacon
  4. 2 cups chopped spinach
  5. 1 red pepper
  6. 1 cup mushrooms
  7. 1 onion
  8. 1 tomato
  9. 1/2 cup feta cheese
  10. 1/4 cup fresh basil (chopped)
  11. garlic powder
  12. ground pepper
Instructions
  1. Chop up the bacon into little pieces and cook in a frying pan.
  2. Set bacon aside.
  3. In the same pan cook sliced onion on low-meduim heat until caramelized.
  4. Grease the bottom of a 9x13 glass baking dish
  5. Chop up all the vegetables and toss them in a bowl and mix with the feta, basil, and some sprinkles of garlic powder and ground pepper.
  6. Place mixture into the bottom of the baking dish. Arrange the bacon pieces on top of the vegetables.
  7. Crack 12 eggs into a mixing bowl and add 3/4 cup of milk to the eggs and whisk.
  8. Pour eggs over vegetables.
  9. Bake in a oven at 375 degrees for about 40 minutes or until the eggs have set.
TRICIA-ROSE.COM http://tricia-rose.com/

Stadium Workout

Greetings from my patio. Spring has definitely sprung and maybe we’ve just skipped spring all together and moved right on to summer. I am very okay with that. Today started with a spin class at IDEXX and I’m getting ready to head back over to teach some more classes. THEN I will be spending some time outside this afternoon! This workout is an awesome workout that my friend Sarah and I have been doing once a week or so. Get ready for your calves to be sore!! 

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