Training Log Archive: Hillary

Hillary update....from coach.

"ok, so in no particular order, my life on the other coast,(Delft, NED)
blog without the Blog...


So training here is really crazy. We pretty much do a hardish workout everyday. No days where my HR doesn't stay below 145bpm which is pretty high for me. We cycle through workouts of 6x10min w/ 90sec rest, 3x10min 1x7min w/ full rest, and 4x20min w/ 90 sec rest, and that is all indoors so we can " keep our HR up". On the water we do 3x6k in singles and we do technique in the double. And 3 days a week we do olympic weights which is only 2 exercises.
Last weekend I went to a training camp in belgium. I stayed in a dorm.
It was hard because everyone knew eachother and spoke dutch and I was on my own. Although the Dutch are really nice and one girl was surprised I was there by myself and recognized how hard it must be. At least someone is on the same page as me... This was all in singles and I have pretty much been bouncing around in different single boats but finally landed in a lwt womens single for this camp. On Sunday everyone did 3x3k. The Dutch rower from worlds was there and even though she didn't do all that well at worlds this year everyone agreed that she has only gotten faster since worlds. I was able to keep up with her which was a good sign.
Last week I moved out of the hotel I was staying in and moved into a dorm. I had originally thought that I was going to get my own appartment but I was put in a dorm with 2 other girls. It is hard because I go to bed when they get home and start making dinner and I am right next to the kitchen. So sometimes I don't get much sleep... One girl is from Italy and the other is from Iran and are studying here on campus. The other night the Italian girl was up late making a cake and was using all the dishes banging them around and needed to whip something but we have no mixer so was doing it by hand. Then the next day it turns out she was making tiramisu for a friends bday but was too tired to go to it so she gave it to me and the other girl and had a "room bonding" over the tiramisu from the italian girl that kept me up the night before... But they are nice and am getting used to the noise.
This weekend I am in a race called the Hell of the North. Which is up north, so colder, and everyone launches in singles in the freezing cold, rows 10km to the start. Sit there and wait until everyone is off the race course. and then race back 6km. And then row the last 4km to the dock. I am sure it is gonna be a ton of fun...

So today is Thanksgiving and since me and Ursula are the only ones to be celebrating Thanksgiving here we decided to cook Thanksgiving dinner for all the rowers here. There is a cap of 100 people and we have 110 people signed up to come.... Also Ursula doesn't eat bread so we have a special thanksgiving menu planned. Here it is:

Thanksgiving Menu

Turkey/Chicken
Cranberry Sauce
Stuffing
Broccoli/Cauliflower Casserole
Holiday Yams
Pumpkin Pie


Recipes

1 turkey/Chicken | 4 tablespoons butter | Rosemary and thyme stalks¨

Preheat oven to 400. Wash and dry the turkey with paper towels - make sure you remove the giblets. Place the turkey in your roaster breast side up. Pull back the skin from the breast and in between the skin and the meat, place the butter, rosemary, and thyme. sprinkle the entire bird with sea salt and pepper. Cover and roast for 20 minutes. Lower the heat to 350 and cook for an additional 20 minutes per pound, uncovering the bird for the last 30 minutes to brown the turkey. Remove and let rest for 20 minutes before carving. Make sure you use a meat thermometer to ensure that your turkey is done!

Stuffing-¨
1 lb mild Italian pork or chicken sausage
4½ cups mushrooms, diced
1 medium yellow onion, diced¨
6 celery stalks, diced
4 carrots, diced
1/2 cup chicken broth
1 tablespoon diced fresh sage¨
½ tsp minced fresh thyme leaves
½ cup dried cherries finely chopped
½ cup slivered almonds
½ tablespoon garlic powder
4 tablespoons olive oil
Sea salt and black pepper to taste¨

Preheat oven to 350. In a large soup pot, saute onions in olive oil until translucent. Add the sausage and brown. Add the carrots, celery, mushrooms, chicken broth, cherries, almonds, sage, thyme, garlic powder, salt and pepper. Mix well, bring to a simmer, and cook for 5-10 minutes or until the veggies begin to absorb the chicken broth. Transfer to a large glass baking dish, cover tightly with aluminum foil and bake at 350 for 45 minutes.

Cranberry Sauce -
¨4 cups fresh cranberries
1 cup water
1 cup unfiltered apple juice
Juice from 1 orange
1 teaspoon fresh grated ginger
½ tablespoon ground cinnamon
2 tablespoons raw organic honey (make it 4 tablespoons if you like a sweeter sauce)

In a large soup pot add the cranberries, water, apple juice, and orange juice and bring to a boil. Add the ginger, cinnamon, and honey and simmer, stirring often until the cranberries are broken down and the sauce becomes thick, about 10-15 minutes.

Paleo Holiday Yams¨ -
5 large yams, peeled and cut into 2 inch rounds
2 small apples, peeled and cut into large chunks
1 teaspoon fresh grated ginger
1 tablespoon ground cinnamon¨
½ teaspoon ground nutmeg¨
¼ cup 100% pure maple syrup
4 tablespoons butter
1 cup chopped pecans

Cook the yams in a pressure cooker for 6-8 minutes. Using a slotted spoon, move the cooked yams to a large mixing bowl. To the yams, add the apples, butter, ginger, cinnamon, nutmeg, and maple syrup and mix well. Spread the yam mixture evenly into a 11x7 glass baking dish. Top with pecans and bake uncovered at 350 for 30-35 minutes.

Broccoli Cauliflower Casserole
2½ cups broccoli florets, finely chopped
1½ cups of cauliflower, finely chopped
1 shallot finely chopped
2 eggs
1/3 cup coconut milk
½ teaspoon black pepper
½ teaspoon sea salt
4 garlic cloves, minced

In a medium sized bowl, mix together the shallots, broccoli and cauliflower. In a small mixing bowl, whisk together the eggs, coconut milk, garlic, salt and pepper. Pour the egg/coconut milk mixture over the broccoli, cauliflower and shallots and mix well. Bake in an 11' round glass baking dish, covered at 350 for 45 minutes.

Paleo Pumpkin Pie
Crust:
1/2 cup hazelnuts/almonds | 1 cup pecans | 4 tablespoons melted butter | pinch of sea salt

¨Preheat oven to 350. Place the nuts in a food processor and process until the nuts are a flour like or almond meal like consistency. Pour into a small mixing bowl, add the butter and salt and mix into a thick dough. Using your hands, spread evenly into a pie pan and back for 10 minutes
¨Filling-¨
2 cups of organic pumpkin puree
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon fresh grated ginger
2 eggs
1/2 cup raw organic honey
1/2 cup coconut milk

While the crust is in the oven, whisk all of the pie filling ingredients together. Pour into the curst that has been baked for 10 minutes, return to the oven and bake for and additional 45 minutes.


So last night I made the pumpkin pie. I first wanted to figure out how much i needed to measure out. I think i needed something like 40 cups of nuts that I needed to put in the blender to get to a flour like consistancy. Needless to say after a couple of rounds in the blender I had to take some breaks because the blender was starting to smoke. Then I had a liter of coconut oil I had to scoop out and melt which i then mixed with all the blended nut. I then spread thinly onto 3 ginormous cooking sheets.
We used actual pumpkins for the filling, so after cooking 12 pumpkins, I then scooped all the pumpkins into the rest of the pumpkin mixture and mixed all that. Then it was spread onto the cookie sheets and cooked. We have some other helpers for the other stuff but most of it is done by us. Tonight we have 15 chickens (turkey was too expensive) to cook. Also all the while this is going on Christmas music is playing in the background becasue the rowers said that since they don't have thanksgiving music, Christams music they thought was the next best thing :)


Anyways, i got to go to practice now and then finish cooking for tonight.


HAPPY THANKSGIVING!!!!

So I have hijacked Hillary's log to let her fans know of her adventures.
After the WRC in Bled, Hill returned home for some local training.
She did not row in the Head of the Charles, but had been doing some longer rows (2 x HOC course, 10Km.) in preparation for a race in Turin Italy called the Silver Skiff, an 11Km course for single scullers only
The race was set for Nov. 6. However the weather was so bad, that the city has suffered severe flooding and damage and the race was cancelled.
She will be going to Copenhagen for some training with some other LWT women scullers for the next couple of weeks.

C • Like 6

C • Not Copenhagen.... 1