Tomorrow marks the first time that I am running a race as part of an officially sponsored team, and I am looking forward to it very much. I know I’ve told you about the CabotFit Team and how thrilled I am to be a part of it, but bear with me while I tell you again. There were quite a number of applicants, so I feel very honoured that they chose me to be on the 10-person team. And I’ve come to know all of my team members a bit more over the past two months, so it’s a treat to actually meet them all in person. It’s also quite an honour to be running the Beach To Beacon 10k race on Cape Elizabeth, one of the most beautiful spots on the New England coast line. This isn’t any old race, either. Beach to Beacon was founded by Joan Benoit Samuelson, and is a hugely popular race with some of the most elite runners in the world. I’m outclassed before I even start, and I am delighted by it!
The thing is, I don’t even plan to race this race. I plan to run it, of course, but I am relieving myself of all pressure to really RACE this race. Because no matter how well I’ve trained, this race is smack in the middle of the summer, and I don’t run well in any sort of heat. Yes, it’s Maine and yes, it’s on the coast, so that may mean less heat and humidity than I’d experience in Boston, but I really do not run well in the summer. I typically cut back on running in the summer months, and I schedule all of my races from October to the end of April. I’m happiest, and at my best, when it’s about 40 degrees. Anything above 60 degrees and I suddenly become snail-like: slow and somewhat slimy. And I know I am not alone. According to some studies, most runners slow down by an average of 30 seconds per mile for every 5 degrees over 60F. That’s about right for me.
So I have no illusions about PRing in this race. That honour will likely remain with Groton, MA in 2012, when I ran 10k in 46:40. That’s a 7:31 mile, and I can’t even fathom doing that right now! Race day is always different than training runs, and there’s something about the energy of the runners and the crowds that parlays into a faster time. So I may very well run it faster than I think right now. But as I said, I am taking all the pressure off. I want to have fun and enjoy the ride. And I think, by saying this, I perfectly embody the spirit of the Cabot FitTeam. It’s about fun and fitness, the love of being out there, moving and getting healthy.
This recipe really has nothing to do with Cabot, as it’s not made with any dairy. But it has a whole lot to do with heat and summer! We had some near record-breaking heat a few weeks ago and I found myself craving something really tart and refreshing. I adore all things lime and all things raspberry. I love the combination of the two. And sugar-free raspberry limeade is the perfect way to cool off. I am sure I could use a glass after my run tomorrow morning!
Raspberry Limeade – Low Carb and Gluten Free
Nothing is more refreshing on a hot summer day than sugar-free raspberry limeade.
- 1 cup fresh raspberries
- 4 1/2 cups cold water, divided
- 1/2 cup Swerve Sweetener*
- 1/2 cup fresh lime juice
- In a medium pot, combine raspberries, 1 1/2 cups of the water, and sweetener. Bring to a boil, then reduce heat and simmer gently for 3 minutes.
- Using an immersion blender, puree the berries. Alternatively, transfer to a blender or food processor to puree.
- Set a fine mesh sieve over a bowl and pour puree into sieve. Let drain 30 minutes, pressing on berries to extract as much juice as possible.
- Pour into a pitcher and add lime juice and remaining water. Refrigerate until chilled, about 2 hours.
*add more sweetener if you like yours sweet. I prefer mine quite tart and tangy.
Serves 5 to 6. For 5 servings, each serving has 5 g of carbs.