New Jersey All Women's Perfect 10 Miler- 10.22.17



Race Director Challenge

Eat Clean – Get Lean 

Race Director, Michele Redrow has a challenge for you! It’s time to Eat Clean and Get Lean.  Starting today you will begin your clean eating (we know - lots of you already do it then help someone else). It’s easy and delicious!

This is an interactive challenge. We will post our favorite clean eating recipes each week on our social pages (so make sure you like or follow us) and here AND we will post your favorites too. So send us those recipes! These are simple, no fuss recipes and/or menu’s that you can eat anywhere.  

Here’s the skinny on this race directors' road to a pain free, high energy lifestyle.

About 2 years ago, Michele Redrow decided to go clean, if you can’t kill it or grow it she won't eat it.  Okay she's not starting a garden or killing cows but you get the gist of the plan. Michele had chronic tendonitis (not just in her Achilles but in all her joints) and lack of energy and endurance.  So with that she cut out the following;

1. No processed foods.

2. No sugar – this is huge for women.

3. No bread – I know OMG – I can’t give up bread. Hear us out.

4. Don’t by spices or marinades in the store. It is so easy to just create your own.

5. Stop eating out! It’s expensive and the death of busy moms/working women.

Very Important

1. Eat every two hours – never go hungry! That is key.

2. Don’t tell yourself you can never have these things again its important to reward yourself with a good pizza or cheesesteak now and again.

3. It’s important that you keep at least one vice you love. Everything in moderation. It’s important you find substitutes. For example Ezekeal Bread is what Michele eats to replace her love of bread

Michele bets you that in just weeks you are going to feel better (can you say no more medication) inside and out.


Email Michele and let her know “Game On”

Officially Register as a Clean Eats Challenger


How To Stop Eating Sugar - 

Read More


How To Eat And Feel Better -

Read More  




Find snacks that are easy and satisfying

HUMMUS our GO TO 3pm snack 

Okay we cheat a bit here by sometimes dipping in pretzels. Remember don't think of this as a diet its a lifestyle change and you can still have somethings in moderation.

We love hummus in veggies too!  One more hummus trick ~ the Best

Smear about a tablespoon of hummus under your salad - then make your salad.

No dressing needed -Yummy!




2 Eggs any style


Tabasco or other hot sauce or seasoning

Choose Any

Spinach/Mushrooms/Bacon (yes you can eat bacon)

Load on Ezekiel bread - Eat open or close faced


Summer Pesto Pasta 

1/2 cp toasted almonds; 2 garlic clv;1 cp spinach;1 cp basil;1/2 cp EEOV;1cp fresh parmesan

Summer Vegetables

Sm eggplant, diced; Zucchini diced; Yellow squash diced; 1/2 red pepper diced; 1 tbsp EEOV; Nicoise olives (or Greek) 

Pasta - 1 lb Rotini or Penne Pasta (whole wheat, reg, etc) - cook according to package directions. Pour into large bowl.

Pesto - Place the almonds, garlic, spinach, basil and olive oil in a food processor.  Process.Pour mixture into a bowl and mix in the parmesan cheese.

Veggies - Heat the olive oil in a sauce pan.  Add the veggies and sauté until veggies are softened.  If you prefer sweeter veggies,  let them go a little longer until they are lightly browned on the edges.  Add the olives.

Add the pesto to the pasta and mix well.  Add the veggies to the pasta, and enjoy!  Can be served hot or cold.


Summer Quinoa Corn Salad

By Diane Elmore - Our Clean Eats Coach

Serves 4-6 (depending on the eater!)

This is a salad with the summer flavors I love – corn, basil and tomatoes.  If you have leftover corn on the cob, this is a great way to use the leftovers!

Quinoa has more than 8 grams of protein, 5.2 grams of fiber, along with calcium, iron, magnesium, zinc and several B vitamins.

Quinoa ¾ cup quinoa/1 ½ cups water/¼ tsp. salt/1 tsp. olive oil

3 ears corn, boiled and removed from cob/4 cherry tomatoes, diced/¼ red pepper, diced/¼ cup fresh basil, minced/¼ cup fresh parsley, minced/1 clove garlic, minced/1 lemon, juiced

Cook the quinoa – in a saucepan, add the quinoa, water, salt and olive oil.  Bring to a boil, then remove from heat and cover.  Let sit for 20 minutes.

Add the corn, tomatoes, red pepper, basil, parsley, garlic and lemon juice in a large bowl and mix.  When the quinoa is cooked, add the quinoa and mix the ingredients thoroughly.

Serve hot or cold.  Can be served with grilled chicken or fish if you would like more protein.


1 banana, 1/2 cup frozen pineapple, 1/2 cup frozen cherries,1/2 cup blueberries, 1 fistful of spinach,1 scoop of whey powder, 2 cups almond milk

Place all ingredients in your blender, and blend.  This is a great breakfast for kids as well because when I make it, there is usually enough for them as well, and, they think they are eating ice cream.  No, they don't know they are eating spinach!



1 zucchini

olive oil/salt (to taste)/pesto/cherry tomatoes

special equipment:  spiralizer or julienne peeler

Run the zucchini through the spiralizer to produce spaghetti type noodles.  If you do not have a spiralizer, a julienne peeler run through the zucchini can also do the job.

Slice the tomatoes in half.

Heat a small amount of olive oil in a pan.  Add the zucchini "noodles" and salt, and saute for about 5 minutes.  Drain the liquid and put back in the hot pan (leave the heat off though).  Add pesto to the pan to heat it up and mix it in with the zucchini.  Add the tomatoes and serve.

To serve as a dinner, add grilled chicken with basil and oregano.