(image courtesy indulgy)
There’s more to life than just electronics, at least some of the time. And here at Gear Diary, we live to serve, so we’re pulling together a new weekly series focused around health, fitness, and the world outside the glowing screens. This week we’re looking at cool running gear, body image, superhuman races, and healthy snacks. Ready? Read on for more!
Earlier in the week we showed you how to enter the Badwater Ultramarathon, and now that the race is winding down, here’s an idea of how the competition did: Mike Morton won in 22:52:55! That is 135 miles, through Death Valley, up Mount Whitney…in under 24 hours. Amazing!
Judie wrote up the Kindle book How Much Do You Weigh?, which aims to speak honestly about women and weight, and feeling good about your body. It reminds me a bit of “Operation Beautiful“, which is a very cool website and movement….definitely worth browsing them if the Kindle book caught your eye.
Speaking of being of all shapes and sizes, my friend Sue was featured in the Huffington Post today for being a triathlete, no matter how slow or out of shape she sometimes feels. She’s one tough chick, so head to HuffPo to read more about her and check out Sue’s website, susansway.com.
Have you been on a road trip lately? Every time Sarah and I travel somewhere we end up snacking on crappy foods like pretzels, crackers, and other junk food, but as we prepare for an absolutely epic drive to Ohio this August we are experimenting with healthier treats…like roasted chickpeas! There’s a few ways to do this, but here is what has worked best for us so far:
Ingredients:
1/2 bag of dried chickpeas
Salt
Pepper
Olive oil
Garlic seasoning (ie Mrs Dash, etc)
Soak the chickpeas overnight in water (enough to fully cover them). Preheat the oven to 400 degrees and drain the chickpeas. Lay them out on a baking sheet in one layer, and use a towel or paper towel to dry them off slightly. Pop them in the oven for about 45 minutes, shaking and rotating the tray every 10 minutes. When they are completely crispy all the way through, they are done. Take them out, brush or spray them with olive oil, sprinkle salt, pepper and other seasonings, then toss them to coat. They stay well for at least a week in a sealed container, though honestly they usually get eaten within a few days in my house! If you don’t have dried chickpeas, or you are crunched for time, canned ones work, but I find the dried ones soak up just enough water to expand and roast in the oven, while the canned ones can stay soft in the middle.
Finally, while the Gear Diary Editors were gathered at Dan’s house this weekend, Mike and I had the chance to go for a run together. And like the geeks we are, we brought along our technology, in the form of GPS running watches. Here’s our compare and contrast video after the run:
And if we inspired you to buy one, here are the links:
Garmin Forerunner 405: $199.98 on Amazon
Nike+ Watch: $169.00 on Amazon
That’s all for this week from us….now it’s time to hear from you! Is there anything health or fitness related you’d like us to cover? What’s your favorite workout or recipe this week? Let us know in the comments!
