Athlete Education: Endurance training for your fiber type, Part 1

There are two general categories of fiber types: slow-twitch (ST, Type I) and fast-twitch (FT, Type II). Don’t let slow-twitch fool you, it doesn’t mean they’re slow! Fiber type has to do with how energy is produced, what substrate (fuel) they prefer, how they recover, what type of rest & rest intervals they need. You can be a fast twitch, which a lot of people associate with muscularity and, for example, sprinters, but they can still be an endurance athlete. We can also go the other way and have a slow twitch person that is a sprinter (though rare). Muscle fiber types actually span on a continuum from that pure slow-twitch to the pure fast-twitch, and everything in between. The key is finding out what your tendencies are and how to best train for that. My best practical example that I came up with was when I was with my run coach: we did a 200 easy then a 200 hard. I did okay on that. But when he let me walk instead of jog, or do standing recovery and then run, that is where I shined. I’ve never really thought of myself as a fast-twitch type, but in terms of recovery, I most definitely am. Is it related to all my medical issues? We don’t know. Time will play out and we’ll find out.

But back to slow twitch and fast-twitch.

You can, with training, shift fiber types toward the others’ characteristics, however your foundational muscle fiber type plays a huge role. Individual characteristics that help identify where you are on the spectrum of fast and slow twitch includes: mitochondrial density, capillary density, oxidative and glycolytic enzyme activity, creatine phosphate stores, and contraction velocity. That was a lot of exercise science in one sentence, I realize.So let’s break it down into something easier to understand. With acute (short term) training we don’t change fiber types, but with chronic training load (8-10+ years), we can shift them. What are you willing to do to get yourself there?

Characteristics of Slow twitch muscle fibers

  • Slow to fatigue
  • Can utilize carbs, fat & protein as fuel
  • Can convert lactic acid back to a usable form of energy
  • Lower intensity, long duration capacity
  • Recruited first for exercise in most cases
  • Greater blood supply (high capillary density)
  • Creates muscle “tone” vs size when used (they do hypertrophy but not to the extent of Fast Twitch)

Characteristics of Fast twitch muscle fibers

  • Fast to fatigue
  • Uses Creatine phosphate and carbs as fuel
  • Produces lactic acid as a by-product (not converted to usable form of energy)
  • Poor blood supply (low capillary density)
  • Short duration, high intensity work
  • Recruited as the need for more work as it is created
  • Significant increase in muscle fiber size
  • Takes 3-5 minutes to completely recover the fuel sources & return to homeostasis

Characteristics of slow-twitch runners.

  • Have a limited use of the anaerobic system for end of race kicks.
  • Can handle faster easy runs for two reasons: 1) better fuel system so they burn fat at higher intensity and 2) they use slow-twitch fibers at higher intensities before having to recruit fast-twitch.
  • Their anaerobic capacity is naturally weak so they need regular injections of faster running to generate some lactic acid.
  • Performances are more consistent.
  • They can maintain Peak shape for longer.
  • They take fewer competitions to reach Peak shape.
  • They are better at jog recovery between workout reps than fast-twitchers because they are less reliant on phosphagen and anaerobic systems.

Fast twitch runners on the other hand…

  • Have a high anaerobic capacity to use a kick at the end of a race, if it is not used to stay on pace. If the athlete delves into an aerobic capacity to stay on pace too much they have no kick.
  • They need easier recovery runs (or skip recovery runs) to make sure they’re fast twitch fibers aren’t recruited.
  • They will burn more glycogen at slower paces then slow-twitch Runners, because the fuel system and fat burning is not as developed. They need lots of anaerobic intervals at faster or moderate speeds to increase the lactic threshold instead of threshold runs. For example: 400s at a 10K pace with very short active rest (walking, keep moving, but not jogging).
  • Active rest to prevent the anaerobic system from recovering and being used.
  • Performance is more irregular.
  • Maintain Peak shape for shorter periods of time.
  • They need more competition to reach peak shape.
  • Needs to be more careful with intensity selection when training aerobically. Much easier to go over the edge and miss your training stimulus.
  • Keep long runs very slow as it is very easy to go out quickly and produce lots of lactic acid.
  • Standing or walking recovery because it allows recovery of anaerobic and creatinine phosphagen systems. They can better handle short intervals than longer.
  • Poor lactic acid management and poor ability to use lactate as fuel.
  • They have to augment their Aerobic System with large amounts of energy from the anaerobic system, thus need to work to decrease the amount of augmentation needed so that we can use more of the anaerobic capacity to kick in at the end.
  • Will use fast-twitch fibers to help do the work at earlier intensities because they have less slow-twitch fibers.

So what does that mean for you as the athlete?

The long run.

A slow switch runner can handle a longer & faster paced run, as well as adding stuff into the runs – strides, surges, hills, etc. as previously mentioned. Fast twitch runners, however, shouldn’t go running for too long or too fast – the slow-twitch fibers will start to get recruited after a prolonged period of time, which is counterproductive. With the more inefficient fuel system, glycogen depletion happens sooner and can negatively impact subsequent training, or you will need to build in more recovery days. The bottom line is too long or too fast of a long run will negatively impact their anaerobic abilities to a large degree, which is what a fast which athlete thrives off of. So if you’re a fast-twitch athlete, do a long run every other week.

That was a lot to digest, eh? I’ll post the rest in the next Athlete Education post


Everything Under the Moon, 8/17/2020

Lots of brainstorming happening around here this month! Lots of new programs in the works. I’ll lay upcoming program out below, but will take a few weeks to divulge their content. If you want info before then, ask!

Amber Eats

Wow… it’s been a while since the last Everything!

Cassava flour Bread (8/1/2020) – and a recipe for banana – chocolate chip – figgy pancakes

the #9BananaChallenge (8/7/2020) – and a recipe for banana-carrot-coconut muffins

May I introduce… Cassava flour bread (8/16/2020) – and the actual bread recipe

5 min #ComputerDetox

This program continues. Can’t make it at the posted times? Check it out on IGTV or on the Studio’s facebook page. I just want you get it, do it, and feel better. My gift to you.

Schedule for this week
Tu & Th @ 3p
W & F @ 1245

A Mindful Movement Invitation

So what makes my viniyoga and Pilates classes different? With 30 years’ experience in teaching movement and deepening my understanding of how to move, my own injuries, and other great teachers, I would say a lot.
I invite you to join me for the month of September and see for yourself.

Program includes:

NOW– view, & maybe even do, my YouTube classes. Every instructor is different. Get a feel for how I teach, move, cue. Each and every class I teach takes in to account who is there, their needs, what they need to work on.

By the end of Augustsign up for your 30 min Zoom session where you get to ask me questions, we go over what YOU are looking for, helping me make these classes geared toward YOU as well.

September – All access code given so you can join in on ANY of the viniyoga and Pilates classes I’m offering online from 9/1-18/2020. I’m then on vacation until the 28th. During my vacation, you’ll have exclusive access to repeat any of the September classes (via YouTube). Repetition deepens your understanding.

This program is for new clients, past clients that haven’t tried my viniyoga and Pilates classes, and for any past class participants that haven’t been in class since the end of April 2020. Cost is $39, and limited to 8 people. Register early to get in, and to get going! Program fee is collected when you sign up for your Zoom session.

Coming soon

Amber Moon Studio Turkey 10 miler – Thanksgiving morning

Turkey10 miler training program


May I introduce… Cassava flour bread

Yes. It’s finally time.

A cassava flour bread that is… light…fluffy… crusted…moist.

Can you smell it? I can!

Unlike the paleo-cassava bread, this really is like “real” bread. I remember “real” bread. I miss real bread. I really had to get to know my ingredeints to get this to come to fruition. I had to be patient. I had to keep trying. Pretty much since COVID-19 started, I’ve been doing a loaf every 1-2 weeks. Depends on the previous loaf went as to when I did the next. I’ve tried to keep the ingredients simple, but in the end, I did indeed have to add Xantham gum. I could get it to raise without, but it wouldn’t hold form. it collapsed.

After seeing how dense cassava flour can be, I tossed every leavening agent, except egg, in there – yeast, apple cider vinegar, baking powder. And it works.

I tend to use bulk yeast, cuz its cost effective when you #playwithyourfood a lot, so you’ll note I used a little bit more than 1 packet (2.25 tsp) for this recipe – 2.5 teaspoons. Partly cuz my fav measuring spoon is Pampered Chef’s measure all, and I only get 1 out to make this loaf. It does 2.5 tsp, but not 2.25. Fewer dishes to clean. It’s the small things.

Pampered Chef measure all spoons

I started out using the water temp that most bread recipes recommend (100-110F), and then I started reading up on yeast. It actually recommends 120-130F. I started having more luck when I upped the temps of my liquids. I’ve also only used rapid rise or instant yeast. As finicky as cassava flour is, I’m not sure I’d try regular yeast. (Note: Pampered Chef doesn’t make this thermometer anymore).

Recipe starts out at 2c flour blend – and you’ll need to add more than that for sure, but I’ve found it really varies based on my accuracy of liquid measure. I prep 3 c, and end up using about 2.5. Then I’ve got flour blend for other stuff. I’ve a friend that is corn sensitive, so my blend included arrowroot flour. Feel free to experiment with others, just keep the ratio 50/50 w cassava. Take it from me that other ratios lead to sadness, madness, and the compost bin.

partially seized dough.
the way it should be

Without the xanthan gum, the dough would seize, and with too much, it clogs up the mixer. I’d have to add water (or tea, whatever was handy – and i actually really like the tea flavor – FYI). Then I’d have to go back & forth. Xanthan took away the seizing, but too much, in combination with the already doughy nature, made the loaf fit only for the compost bin. When you get it right, it pulls away from the edges. It’s smoooooooth.

The hardest part of all this was the learning that I had to leave it alone overnight. A friend commented that you’re supposed to eat bread fresh out of the oven. Not this bread. I’m serious. Leave it. Let it cool, then I put mine in the frig. I’ve got 5 cats. If you leave it on the counter, let me know if it still sets up right. This past week, I’ve made 2 loaves – the one I tormented you with on a previous blog, and then one Friday.

Loaf 3972: soooo close

What a great experiment this has been. So this loaf had the least collapse, and it was along the sides instead of the top. I count that as success unto itself!

Loaf 3973: I did it!

This loaf – exactly the same. But baked 10 min longer. No collapse at all. I almost cried. I admit, I nibbled the edge of this one to see what the inside was like – yes, it still needed to rest. It may look like that top collapsed in a little, but that was my error, not the bread. I set the loaf in the garage to rise, and had to peel the ‘cover’ off to go in the oven. It pulled a little dough off, and i tried to put it back on. Learn from my mistake. Lightly grease the top, so it comes free easily.

Oh the crust!

And this loaf has a thick, french bread type crust. This comes from 1) stone loaf pan, and 2) preheating the oven to 425, then dropping it to 375 when the bread goes in.

I’ve mentioned the inside is a moist – its on the far FAR edge of doughy, but I think that’s how its gonna be with this loaf. I’m gonna keep practicing, and if you find any useful tips, please share! I do recommend, like all good gluten free recipes, heating before eating. If you’re gonna toast – I’d actually do it 2-3 times, but I know this is totally a personal preference.

Cassava flour bread recipe

1-2/3c water, 120-130 degrees F

1.5 c each Cassava flour & arrowroot flour

1 package rapid rise or instant yeast (if using bulk, 2.5 tsp)

1T + 1.5 tsp sugar of choice

1.5 tsp salt

1 T baking powder

1 tsp Xanthan gum

1 tsp apple cider vinegar

1 T + 1.5 tsp shortening or butter

Blend the 2 flours thoroughly, then put 2 c of the blend in your mixing bowl. Keep the remaining amount handy. Add all other ingredients, with water being last. With mixer set on low speed, blend for 30s or until all is moist & even consistency. Gradually add in, a heaping spoon at a time, the additional flour, until it is pulling away from the sides & up the beaters a little. Mix on high for 2 minutes, scraping sides.

Scrape into loaf pan, and set aside to rise in warm, draft free place. Here in Texas summer, I put it in my garage. you can also turn your oven on to 350F for 3 min, turn off, then place loaf pan inside to rise… if it’s not Texas summer. Keep an eye on the bread, and start peeking around 30 min. When it gets to the top of the loaf pan, preheat the oven to 425 F. Note: If bread is rising in the oven, please remove it first. When oven beeps preheated, place loaf pan in, and turn temp down to 375 F. Bake for 70 min. Bread should be pulling away from the sides.

You will need to play with your baking time based on the pan you use & your oven, and I suggest you think about OVERBAKING it slightly (hence 70 vs customary 60 min), due to the nature of cassava flour.

When done, remove from loaf pan and allow to cool in its side. Rotate sides on occasion. Let bread rest overnight, and enjoy your first slice with breakfast in the morning!

This can also be made into rolls. Bake for about 40 min.

Large bar pan from Pampered Chef pictured.


The #9BananaChallenge

Back in 2005,  I was at my yoga training here in Austin Texas (I lived in Memphis at the time), I was having a meal where they had very fresh pineapple. I ate a lot of it. I ended up with a very serious inflammatory reaction. And this was the first time I really connected that I was reacting to sugar. 

I’ve been having this reaction since I was an early teen. Over the years I minimized my sugar and my fruit, although I did find berries were OK – a different type of sugar. That is, berries were ok until that subluxed rib & torn erector in 2012, and subsequent system reactions that sent me on the spiral. Gradually, even berries had to go. No more fruit in my diet. It was a very sad day when the berries finally left. I loved berries.

I challenged myself to use the bananas in creative ways

So when I started my immunoglobulin replacement therapy back in the fall of 2019, I experimented with fruit. Not a lot, again taking my time to get back to eating more than air & water. But enough to realize I liked it. I missed it. But since I had all these other amazing vegetables I was adding back in, fruits got put off. 

Until Farmhouse Delivery gave me nine bananas in my produce box. Not being a huge banana fan even when I was a youngster, I challenged myself to get them all used within 9 days (Gone in 7, thank you!). And I prefer my bananas green. Let’s say that these bananas did not stay green. They went brown fast. Not a big smoothie person either. Banana bread is “eh”. 

So I did my thing. Let’s #playwithmyfood to keep it interesting!

  • Banana 1: Banana-Chocolate Chip-homemade-Fig-jam-on-top pancakes
  • Banana 2: ate it straight out of the skin (still green, that was good!)
  • Banana 3: Banana-Canary melon-Date-canned-coconut-milk smoothie
  • Banana 4: ate it straight out of the skin (it’s not green anymore)
  • Banana 5: Banana-Carrot-Coconut muffins
  • Banana 6  Banana-Date pancakes
  • Banana 7, 8 & 9: new & improved Banana-Carrot-Coconut muffins

As I’m researching, playing, testing, I’m noticing that everyone wants to add sugar. You’ve got all this fruit awesomeness, why do you need sugar? I leave it out. I added a little into the muffins as Banana #5 was a little… off. It needed just a touch to smooth it out. And my little 1 tsp of agave worked.

I’ve got the muffin recipe for you! Measurements and everything! Depending on how many bananas you have, it’s easy to break the recipe in thirds: 1 banana = 6 muffins, 2 = 12, 3 = 18. New math and all (hahahaha).

Banana-Carrot-Coconut muffins

18 muffins. Preheat: 350F.

Into your food processor goes: 

  • 3 bananas
  • 1.5 c shredded carrot
  • 1 c sliced dates
  • 3 eggs
  • 1 tsp Apple Cider Vinegar
  • 1/4 c oil of choice

Blend thoroughly, til the dates no longer make the processor bounce around on the counter. You think I jest. Try not cutting them & see what happens.

In a large bowl, combine:

  • 1 cup Cassava flour
  • 1 cup Arrowroot flour
  • 2 tsp baking powder (know your ingredients)
  • 1.5 c shredded coconut
  • 1 tsp agave (more or less to taste)

Add the food processor contents to dry ingredients, blending well. Bake at 350 for 25-30 min. Like previously mentioned in the Pizza post, let them sit til cool. Texture will be so much better. Enjoy. 

Banana #5… the precursor to 789

And now, on the my next fruit from Farmhouse Delivery…a Piel de Sapo melon. I’m gonna have to google it. No clue. Watch my journey with this melon on Facebook & Instagram, unless I come up with an interesting recipe, in which case, you’ll read about it here!

My next play thing


Cassava flour bread

Joy of Cooking. It was my favorite cookbook as I was growing up. And the one I brought with me when I left for college. While mine is certainly outdated by now (copyright 1975), I have learned – and continue to learn – lots of good things from it, and still serves as a basis as I explore new foods.  This book of knowledge has influenced all of my baking greatly as I create my #sharonfriendlyfoods. I know it’s easy to go look things up online today as you have done to get here, but it’s also nice to have a foundation in something. The jacket on this cookbook is well-worn. I love it the way it has stained. I have notes in the margins. I cross things out. I add my own ingredients.  I have a sticky back for my commonly used pages. Joy of Cooking laid the foundation for where I am right now. 

One of the features I’ve been using of late is “Know your ingredients.” 

Bread dough with Cassava flour – that doesn’t look quite right…

While my version of Joy of Cooking does not have a mention of cassava flour in the flour section (it is mentioned elsewhere), it does have some interesting information on other flours such as 

  • With whole wheat allergy substitutes sift together 6 x 1/2 cup cornstarch and 1/2 cup of the [gluten free flour]. 
  • Use 2 teaspoons of baking powder for each cup of flour mixture. 
  • If using cornstarch or rice flour, be sure to avoid the waxy types [of flour].

Interesting, huh? So good info even though it may not be completely up to date, and it gives me a basis for and the foundation for wanting to know more about my ingredients.

The first time I felt successful – making the smaller rolls

As I explore cassava flour, I’m finding out lots of interesting things in my efforts. It sometimes feels like expensive learning, especially during these lean COVID times. Keep in mind a 5 lb bag is about $18 from Amazon. Arrowroot flour – the other one I use – is $15 for 4 lb.

As I embark on this journey I’m sure I’ll be sharing more things with you, but today’s post is going to be about cassava flour bread – grain-free, gluten-free, corn-free. I admit I have been missing bread terribly. Every now and then I just want to cry but I’ve been craving of late is a cucumber sandwich. I have a friend that never heard of a cucumber sandwich and she’s my age. That boggles my mind. I digress. So as I’m exploring the use of cassava flour, I admit there have been several duds – and by this I mean only compost bin worthy. It’s like you’ve used too much gluten substitute. But I didn’t have any in there. The one where I did equal parts cassava flour and starch flour has been the best, but then it collapsed as it cooled. So I’m wondering again from Know your ingredients, if, like muffins,can you overmix or something, does it also collapse? Or is it just me? 

Tomato & provolone on Cassava flatbread

In order for your bread not to collapse after baking, you need to create a framework for it. In regular bread, the protein from gluten does that. So cassava flour has protein per 2g per 100g of flour (2%).  The common bread flour should have a protein level of 11%. “Strong” flour, 14% protein content. We don’t have that here. Cassava needs structure. So I’ve been playing with Xanthan gum.

Observations on Cassava flour:

  • It’s very dense. Which is OK for pancakes, not for bread.
  • It absorbs liquid like nobody’s business. Use more liquid, or less flour if you’ve no xanthan gum in there.
  • It CAN give you that nice “regular bread” texture and taste. I’ve been successful in getting that, albeit in a “flat bread”
  • It plays well with cornstarch or arrowroot powder. 
  • The extra baking powder makes a HUGE difference.

I’ve tried the “paleo cassava bread” – eh, not my cuppa tea. 4 eggs. Very dense.  I want light and fluffy. So I continue my journey. 

Paleo-Cassava bread – quite dense. I want fluffy.

I know you want a recipe for today – and I’ll give you one, but its not for bread. Yet. It’s for some amazing pancakes – with straight cassava flour, and a bit extra baking powder. Realize, I just toss everything into my magic bullet – no measuring. So I’m going to encourage you to do the same – play with your food! Or start with your favorite recipe, and go from there.

Banana – Chocolate Chip – Figgy Pancakes

Into your Magic Bullet (or blender type thing):

  • 1 egg
  • Milk of choice 
  • 1 banana, peel removed
  • Cassava flour – a few spoons
  • Baking powder
  • More baking powder (2x what you’d normally use)
  • Oil

Blend, adding more milk or flour as needed to get a consistency for the type of pancake you enjoy.

Heat your griddle, oil if needed, and then pour the pancake batter on. Add chocolate chips to each pancake – you decide how many. I use chocolate more as a seasoning, but you may want more. When your bubble appear & disappear, flip. Oooo and Ahhhh over how great they smell & look. Cook a few more minutes till done, then top with sliced figs, homemade fig jam, and anything else you choose. 

No, there’s no sugar – you’ve got the banana. You don’t need it. My fig jam in the pic is homemade (also no sugar).

I know, you want the bread recipe. It’s coming. I’m playing. Still.


Everything Under the Moon, 7/22/2020

I have managed to already get Mondays completely off from seeing clients and being online, and I’m loving it. Those of you that shifted to let this happen – thank you! And on to the good stuff…

Yoga Saves Lives

Do YOU want to save lives? Do YOU like flat faced & fluffy tailed cats? Yes? Yes! Join us for a Viniyoga class benefitting South Texas Persian Rescue.

This is for the rescue where I adopted my current 5 cats. Beth & Lori are like family, and Persians, I can tell you from having been owned by 8 of them, are high maintenance. The more money they raise, they more fluffys they can help. So, Yoga Saves Lives. You save lives.

Want to see what viniyoga is, and see my fluffys? I’ve uploaded classes I’ve taught where parts of my herd showed up.

Join us Friday, 7/31, at 12n via Zoom. Registration is $20 and 100% of the profits goes to South Texas Persian Rescue.

Have YOU signed up yet? Help the fluffys! Do some Viniyoga! Share this with your friends!

Massage: The Driveway Series

If you’ve been wondering what it’s like to get a massage on the driveway… here ya go, from an client:

Last night I received my first driveway deep tissue massage and it was great! I haven’t seen Sharon since March and I was really in need of some work! She makes the driveway very comfortable by having lots of plants to help block the view from the street along with your own car parked in the driveway. She also had the fan going to keep me cool! I appreciate Sharon thinking outside of the box for her clients! Thank you!

Note: I’ve also got several mosquito repelling plants near where I set up. While this client was on the table, I didn’t get a single bite. And skeeters looooooooove me.

Ready to book yours? Options are Tuesday, Wednesday & Thursday evenings; Wednesday & Thursday at 630a (1 slot). Need something outside those times? Ask 🙂

A little of everything else

I have had 2 Amber Moon Eatery, “Amber Eats” posts so far. I’m including the link I’ll be posting tomorrow – the page is already up!

I’m also about to upload these to Patreon, Facebook and Instagram. I’ve started an Athlete Education blog, and that will be uploaded to the athlete option for Patreon. Still working on getting more stuff uploaded, free content (YouTube & Patreon), so give me a little bit. My neck is still misbehaving gently and I’m still being mindful of how much computer work I do, when I’m rotating my neck in class, and when how it feels when I’m playing. 

I posted what I thought was a very interesting article on air circulation & massage on my Facebook page – a review, complete with reference links. It was interesting that they said turn ceiling fans off during massage, and open the space up for fresh air after. Yes HVAC is great if you have the right filters, but you still need tobring in fresh (outside) air after in-person sessions. 

And AMTA (American Massage Therapist Association) strongly suggests we avoid working right now, if we can. I think the Driveway series is a nice compromise.

I’m very sad I had to cancel all of my September trip – the race had been canceled previously but we had held onto hope that my immunologist would say it was okay to travel. She did not. My next big event that I have coming up is the Mesa Marathon (Arizona) in February. But with what the immunologist said, it looks like my option to travel there is not good either.

Online classes

Current schedule, as of 7/20/2020. Please register in advance.

Tuesdays

  • 11a, Pilates
  • 1215p, Viniyoga in service of Meditation (Viniyoga>>Meditation)

Wednesdays

  • 1030a, Viniyoga
  • 1145a, DIY Reformer

Thursdays

  • 11a, Pilates

Fridays

  • 1030a, Viniyoga


My diet was down to air and water… then PIZZA!

I started on immunoglobulin replacement therapy in late 2019, and was testing and adding things in slowly. When I was finally able to start playing with my food again, one of the first things I decided to make was Pizza. I missed Pizza. I craved Pizza. Pizza happened in December, and there’s been no going back!

The Sharon Original: date, jalapeno, goat cheese, red onion

Pizza. One of those feel-good, nice and cheesy, warm things that just that soothes the soul. The first pizza that I made, I was actually a craving – date, jalapeno, goat cheese, & red onion. Some friends looked at me weird, some said “oooooo”. It was so good. I think I had that twice a week for the first month and then I decided to move on to something else. And buy ‘something else’, I mean a different Pizza. Since then it’s kind of been “what do I have in my fridge?” And I’ve come up with some interesting combinations.

As I’ve been exploring with Pizza, I’ve also been exploring pizza crust. I’ve happened on this one, a nice thin crust that is, of course, gluten/grain-free. I do bake my Pizza on Pampered Chef stoneware, being a former Pampered Chef consultant (twice even). I have given away several PChef things over the years when I thought I wasn’t going to be eating such things (ie: tomatoes) again. I kind of regret that now. But I’m okay. I’ll manage until such a time as I get them again.

Broccoli, red onion, feta. mushroom

Back to Pizza. I cook my pizza on a pizza stone, and I have learned to use parchment paper cuz it just pulls out and it’s ready to eat faster. I have also typically use a homemade basil pesto sauce, though in recent weeks I have been using a tomato based one. With all the fresh grown basil that I have in my garden, I really prefer that. I know you’re probably wanting recipes for all of these, but honestly, this is one of those things where I completely eyeball it. I’ll do my best.

The basil pesto.

Into the Magic Bullet goes olive oil (enough to make sure it blends), basil, shallots, garlic, a pinch of salt. Lots of basil. Overwhelm that Magic Bullet with basil. Blend until desired consistency and then freeze in either in ice cube trays or silicone muffin cups.

The pizza crust. 

  • 1/2 cup flour of choice.
  • baking powder: if using gluten-free flour 1/2 teaspoon, otherwise 1/4 teaspoon.
  • Pinch of salt.
  • 1/4 cup water.
Crust after pre-backing (post- pre-baking????)

Mix and press into your pan.  Add water or flour, if needed, til it holds together well.

Baked at 450 for 10 to 15 minutes, or until partially done. On stoneware, might be more like 15-20 minutes. Its still gonna cook with the toppings on, but it’ll be a better texture if it’s pre-baked.

The toppings.

As you prep your toppings, I have found it 1/2 cup is about right amount for this personal pizza, and think more than that and it gets a little bit overwhelming to handle.

Date, red onion, broccoli, feta

The cheese.

Experiment. Be curious. Play with your cheese

The baking.

Put you’re prepared Pizza back in the oven for about another 15 minutes, or until your cheese melts, still at 450 degrees.

Pablano, red & jalapeno peppers, black olives… and it looks like some apple?

The eating. Oh the variety!

I tend to slide the parchment paper on to a small cutting board (you can see in pic above), cut it, and eat straight from there.

Your Pizza topping are only limited by the choices in your frig/pantry/cupboard. As you’ve read before – go play with your food!

Triple pepper, kalamata olive, yellow onion

The one with okra was my least fav (not pictured).

I’ve even tried an apple pizza. It was ok. Need to experiment with fruit more…. Hmmm… I do have a fig jam that might be a good “pesto”…

Apple, jalapeno, date

And, somewhere in the mix, I explored a polenta crust. But that’s another post.

Polenta pizza with broccoli, kalamata olive, red onion


Athlete Education: You feel your heart…beat…

Classical formula heart rate max formula (HRmax) = 220 – your age.

Where did the 220 come from? It is the theoretical maximum that an infant’s heart can beat in one minute, and presumably for every year we lose a beat. This has been used since the beginning of time (not really but you get the gist) but it has been found to be, while an easy calculation, inaccurate especially for those of us over 40. You will find that a lot of the online heart rate calculators still use “220 – your age” instead of a more precise equation.

The American College of Sports Medicine (ACSM, 2010) recommends, when possible, to use the newer equation. As you see, this is a little bit more complicated and requires either a calculator, or a spreadsheet.

HRmax = 206.9 – 0.67 x your age

I like to get as precise as I can since we have an inaccurate tool to begin with, so when I program heart rates for my athletes I use the newer formula. I have it set it up in a spreadsheet, I know my athlete’s age, and away we go! My spreadsheet provides both run and bike numbers.

As I mentioned above, the theory is that you can lose one heartbeat per year, however if you’ve been athletic all your life, or if you genetically have a higher heart rate, or other genetic and lifestyle considerations, this may not apply to you. Henceforth in the new formula our age is not as weighted. Medications, stress, how well you slept, if you just ate, what you ate, when you’re training & caffeine can also influence HR considerably.

The next variable of heart rate is resting heart rate (RHR). This is the lowest that your heart rate can go at any time, otherwise you’d be dead. You get to the lowest point when you are the most relaxed in your deep sleep, some point during the middle of the night. The most accurate way to take this is to wear a heart rate monitor to bed, and then find out what your lowest number was as you slept. The other way to find it: wake up without the alarm and without moving around too much, find your pulse in your wrist or in your neck, and count for a full minute.

What’s the advantage of knowing your RHR? It shows change over time as it relates to fitness, ie, the more fit you are, the lower your RHR. If you get up one morning and find your heart rate is elevated 5 to 10 beats, look at lifestyle factors and influences going on, but it may be that you need to do a recovery session that day, or even take it off. Having the RHR elevated for a few days in a row can be indicative that you are getting over trained, and again something to check in with and see what’s really going on. Use resting heart rate in conjunction with other variables to give you a picture of what’s happening. If you have a good feel of your RHR, it can also be plugged into your HR Zone calculations, but then we’d have a whole new spreadsheet.

So now into your training Zones, and what you should be doing in each of them.

Zone 1: 65 to 74% heart rate max
This zone is used for Recovery, as well as longer aerobic training. Part of your warm-up and stuff in between your quality sets would be in this range. Recovery runs might even be in this range.

Zone 2: 75 to 85% of heart rate max
This stone is your higher end aerobic training, the very top is what we refer to as your sweet spot. The Sweet Spot is a heart rate or Pace even that you can maintain for an extended. Of time without too much effort, it just feels easy. This is the Zone where you develop the physiology to go longer & faster. Yes, it takes a good long while to really build it, to understand it, but once you do – you’re GOLDEN.

Zone 3: 86 to 89% of heart rate max
The dreaded “No Man’s Land” where, typically, people who are not used to working with heart rate end up – it’s too hard for your long runs and too easy for your quality runs. It takes discipline to stay out of this Zone. Obviously you’re going to pass through it on your way to Zone 4, but minimize hanging out unless it is specifically programmed into your training plan.

Zone 4: 90 to 95% of heart rate max
You could sustain this HR for about an hour, and then you’ll have to drop your intensity. This is your “quality” work section, keeping in mind that if the set is under 3 min, HR may not be the best indicator.

Zone 5: 95% & above
This is your max zone – however, you typically aren’t in this zone long enough to get a true HR read – it takes 3 min for your HR to respond & stabilize to effort, and most of the work in this zone… you’re not lasting that long. If you are, we need to re-adjust.

Use these for running, if you are cycling you’re going to be 5% lower – so take whatever number you got for the heart rate from above, and multiply by 0.95 (that spreadsheet is looking pretty good about now, eh?).

Now that you know your training zones, take a look at where you upload your data. What are the training zone numbers that system is using, and what are the formulas? I personally feel you need to know your numbers – memorize them – and go by that vs. what Garmin tells you. Update your Training Peaks or other apps if you are able.

So, the caveat with HR training… It’s a guess. Some people have a naturally lower or higher RHR, so it can influence your zones. Take them with a grain of salt. If you’re training in the middle, you’re probably going to be in the right area. As you gain experience using HR, and it feels too easy, bump your numbers up a few beats. If you’re using a program like Training Peaks, it may actually say you’ve set a new threshold (it does all your tracking over time), and then you have to go make sure it’s really a new threshold. Explore your data. Maybe it is, maybe it isn’t. Maybe HR was high because of temps, in which case, pace would be a better indicator.

Not training with HR yet? That’s ok. It’s the next level for when you are ready to improve. People starting out use time – how long they were out exercising/training, how often. Next is being aware of & controlling the intensity (HR). And yes, there’s more beyond this… when you’re ready: Pace… Power…


Homemade goodness: Chilled tomato soup & grilled cheese

Up until August 2012, I had what I assumed were the standard food allergies; gluten, soy, dairy, sugar. In August 1999, I was at my interview to be Fitness Coordinator at Ole Miss (1999-2002), had a portabella mushroom burger for dinner, and was up all night – that food was off the list. I was doing okay managing, and then 2012 happened. The Year of 5 Injuries: jammed fourth finger, my VMO acted up and I tore the Sartorius in the process, I subluxed a rib and tore an erector and…. I don’t remember the other two at this point. Anyway with the subluxed rib, which I got from a very strong allergic reaction cough, that kind of cough where you want to puke, I ended up with an undertone flush anytime I would eat things processed. This started my downward spiral with food. Over the next several years I had to take away nightshade’s (tomatoes, eggplant, all white flesh potatoes, etc), nuts, beans, peas, meat, grains, all mushrooms, leftovers, all fruits, and anything processed.

I went to a neuro-immune specialist in 2015, and was diagnosed with a high histamine response. I got put on his program, but despite spending a lot of money on supplements and prescriptions, it got no better. My food list kept shortening. I  saw a new internist early in 2019, and she ran numerous tests of all types, casting a wide net to figure out what was going on. I was finally diagnosed with immunoglobulinemia, and then sent to an immunologist who changed that diagnosis to hypogammaglobulinemia.

And the immunologist tested for food allergies. None. Zero. Zilch. Nada. 

I finally got started on immunoglobulin replacement therapy in October of 2019. I got FOOD back. I can choose to be a vegetarian now. To complicate things I have also been going through peri-menopause for several years now, and with getting food back and continuing to have some reactions, I’ve read and study about both immunoglobulin replacement therapy and menopause. My reactions to grains, peas, beans, nuts, seeds is due to menopause. So I have had to keep those out, but I’ve been able to add in everything else – compared to my former list, this is nothing (it’s all relative, right?). I still have to be careful with dairy and sugar, but those are okay since they are inflammatory anyway. 

Which brings us around to chilled tomato soup and a grilled cheese sandwich.

Chilled tomato soup, fresh basil, and havarti

Tomatoes, being a nightshades, is no bueno if you are high histamine. Dairy & yeast were also on that “food to avoid” list. And it has been a challenge to find a gluten free grain free bread that I can tolerate, and even preferably make. So what you see in the picture below is homemade tomato soup, you can have it either chilled or warmed. And that grilled cheese sandwich – yep that’s homemade grain free bread. I’m still working on specifics so that will be coming in the near future. But for now let’s talk about tomato soup.

Growing up, tomato soup was always one of those things that made me feel warm and cozy. Like a really good mac and cheese. And I have missed having both (note: cauliflower mac & cheese coming soon!). So I had 2 tomatoes from Farmhouse Delivery that I needed to use, and my friend Kim had mentioned her tomato plants have gone crazy and she made all this tomato-based stuff, including tomato soup. A-ha! That’s what I want to do! Once again researching a little bit, and seeing what do I have in my fridge, I came up with my own version. It’s super simple and you can add in any herbs or seasonings that you like. You can make it thin or you can make it chunky. and you can freeze the leftovers  – not that mine lasted that long.

 Chilled tomato soup

“these are not the onions I’m looking fo” –
one is just too small!
  • 2 tomatoes
  • Onion, one medium or too small
  • liquid such as water, milk, broth of choice, to cover veggies
  • Roux: 2 T ea butter & flour
  • herbs, seasonings & other veggies as you see fit (go PLAY!)

Chop up onion and tomatoes, sautee briefly in stockpot until they get fragrant, then add your liquid of choice. Allow to cook down about 10 min, then put in blender, food processor, or use your immersion blender, and zap to your desired consistency. 

Make the Roux: In saucepan or empty stockpot, melt the butter over medium heat. Stir in the flour, cooking until the roux is a medium brown. Note: GF flour won’t really brown, so go for a thick consistency.

GF Roux

Combine tomatoes mix & roux, blending well. Add herbs, salt and pepper as you desire, and enjoy. 

Enjoy!

It’s time to play with your food!

Welcome to the inaugural post of Amber Eats. As I continue on my food Journey, which I will go into on another post, let’s just say I’ve learned a lot about. I’ve learned to play with my food. Who else wants to play with their food? I think everybody does. Some of my post here will be insightful, some of them will be observation/this is what I did, some will include “real” recipes. So as I enjoy this as part of the journey,I invite you along. 

Getting creative in the kitchen!

Here in Austin, Texas it suddenly got hot, summer has arrived with a Vengeance, and the rest of this week is supposed to be over a hundred. Which brought me to: I have a cantaloupe in my fridge I need to use, and I want something cool. So I came up with cantaloupe ice cream. After researching online what other people are doing I decided to use the K.I.S.S. principle – the only things I put in my ice cream was cantaloupe and canned coconut cream. 

Being the old fashioned girl that I am (at least in some things), I have ice cube trays around. I find that ice cube trays* are beneficial in so many ways these days – cooking for just one, I freeze things in serving sizes that are appropriate for me. Once frozen, you have the nicest little cube of food stuff. In this instance: cantaloupe ice cream, In  other instances I’ve used it for basil pesto, pizza sauce, freezing one serving of olives. You get the picture? I have also learned that sometimes I want more than ice cube size, in which case I use a silicone muffin cup and fill it to varying levels. Also very easy to pop out, and I am finding as I work with this more that it stores better in my freezer. 

Let’s go back to the cantaloupe ice cream though.

Put in blender, zap to desired level of chunk. Add extras & mix well. Add more or less coconut milk/ cream to desired thickness. Ditto with cantaloupe. Pour into ice cube trays. Freeze. Pop out of ice cube trays. Eat. Or freeze in airtight container. 

Cantaloupe Ice Cream Cubes

Added benefit of ice cube trays – you don’t have go in & stir it. It works perfectly.

So when you hear cantaloupe ice cream and coconut milk, what else do you think of? Those tropical fruits, chunks of those fruits in your ice cream. So depending on what you wanted to do, the possibilities here are endless. What about pina colada ice cream? Just use pineapple, a little coconut, extra chunks of pineapple if you’d like. Maybe a hint of lime? Maybe mixing strawberries with my cantaloupe? I eat pretty holistically, to the extent that I can, and one thing I noticed when I was researching is that everybody was adding sugar to their ice cream. You have this fabulous fruit, why do you need sugar? If I choose to use a sweetener, I tend to go toward agave because of its low glycemic index, but that’s me. What works for you? 

Dessert, anyone?

Of course you can add other things – spices, herbs. 

Are you ready? Go forth and PLAY

*As an Amazon Associate, I earn from qualifying purchases.