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June 14, 2019

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rabbitELITEtrail Athlete Jade de la Rosa Shares Her San Diego 100 Race Journey Where She Finishes in 3rd Place

Besides the Barkley Marathons, San Diego 100 was the first race I crewed. Six months into our relationship, I drove from aid station to aid station, wondering how someone could volunteer to run a race where heat exhaustion was normal and peeing blood didn’t necessarily mean you wouldn’t finish all 100 miles. 

“You can’t run like that!” I said when Nick came into the aid station, shuffling in like someone decades older, but I lacked both the experience and relationship status to convince him otherwise.

“I’ll be okay,” he said. “I just have to drink more.”

I fell asleep on the floor of the old Al Bahr Shrine, sharing a pillow with an old man I hadn’t actually met. When Nick came in before dawn, running in hard after picking up a second wind 95 miles into the race, I was too tired to drive so he drove me all the way home—having finished 100 miles just 30 minutes before.

I look back on my first crewing experience fondly—eating all of Nick’s chocolate-covered espresso beans and sheepishly accepting quesadilla after quesadilla at the Pioneer Aid Station—then realize how green I was to the weird sport of ultrarunning. The idea of following someone around for almost a full day and then going home to sleep in one’s own bed as if nothing had happened—as if you hadn’t just run 99.5 more miles than you thought you could ever run when you were in elementary school—seemed insane. I couldn’t yet fathom why anyone would want to run that far, or even if one did, how it could happen.

I’m glad that most things in life tend to happen gradually, because it would have been overwhelming to see how all of these things I started to do for fun—joining Nick for short and then longer and longer runs, saying yes to R2R2R as my first real trail run, signing up for my first 50K, finding a coach, and training hard, but more importantly, consistently, over several years—could result in me wanting to run San Diego 100…and eventually finishing the same race that Nick had finished six years before.

After racing Santa Barbara Nine Trails at the end of March, I found myself navigating my first quasi-injury. A tight IT band had led to lateral knee pain and I doubled down on PT exercises and swapped out runs for bike rides through neighborhoods and local trails. I wasn’t too worried; if I wasn’t better, I wouldn’t race. Luckily, I had found professionals (thank you Warren and Megan!) who figured out the issue and within three weeks I was back to building up a solid base for San Diego 100. I trained hard, but I also rounded out my fitness with a lot of strength training, yoga, long hikes, and time in the sauna. (If you don’t like the sauna, learn to use that as built-in reading time; if you’re anything like me, it might become your favorite time of the day.) By race day, knee niggles were weeks behind me and I was ready for the heat.

Or so I thought. 

Race Morning

Nick and I stayed in Julian the night before the race so that we could avoid the back-and-forth driving we’d otherwise have to do with a 5:30 p.m. pre-race briefing and a 6 a.m. race start. Our hotel did the trick and we got in a solid 8 hours of sleep before the race. I normally start races on an empty stomach, so we woke at 5 a.m., dressed quickly, and mingled with so many wonderful San Diego friends at the start. 

I didn’t have a strong plan going in and though I had glanced at previous race splits to give Nick an idea of when I might be coming through aid stations, I wanted to run by feel. The start of the race funneled all 300 of us runners onto single track quickly, and I found myself near the front and wondering who I would end up spending the early miles with. Teresa dropped in behind me and for the first 12.5 miles to Chambers I ran mostly alone, finding myself leading the women. At this point in the race, it didn’t matter. Ask me again in another 12 hours, I thought to myself, and that might change. 

By Chambers, the first aid station, the day was already heating up and I gravitated toward watermelon to refresh the tastebuds after several MUIR energy gels. I waited for Teresa to grab a piece of mango so that I might have someone to run with for a while, but a few miles out I caught up to Chris Sigel, and I spent the run up and down Stonewall Peak chatting with him. The run felt effortless, and I loved climbing up a peak I had only been up once before despite living so close. 

I felt smooth coming into the first crew-accessible aid station at Sunrise, mile 21. I passed my friend, Robert Hunt, walking in and though I was surprised to see I had caught up to him, figured he was biding his time. 

I saw Nick immediately and he hurried me into the packed aid station. It wasn’t even 10 a.m. and already the day was heating up, so ice was added to my flasks and a buff was filled with ice and placed around my neck. Within a minute I was onto the rocky PCT. 

I had so many memories of running this next section—getting lost with Nick years earlier and running 15 miles more than we had planned for, as one example—that the time passed quickly. At one point I saw a horny toad and reminded myself to tell Nick at the next crew-point. 

For the next 7 miles I could see Teresa behind me but I felt relaxed so maintained my pace. Suddenly BJ, one of the new Race Directors, appeared and within a mile we were at the next crew-accessible aid station, Pioneer Mail, at mile 28. 

In the rush of refilling my Salomon flasks and grabbing more food, I forgot to tell him about the horny toad and in his rush to get me out of the aid station fast, he suggested that I eat a pickle while taking a bathroom break in the port-a-potty. (Spoiler: I didn’t do it. Even I have pickle limits.) Since I wouldn’t see Nick until mile 48, he passed me a handheld bottle—I’d need all the water I could carry during Noble Canyon.

I had been warned that the next section could be a race ruiner if taken too fast, so I let gravity do the work during the mostly downhill section toward Pine Valley. Teresa caught up here, and for a while we ran together, both of us trying to move at a pace that was efficient but wouldn’t be too taxing in the heat. 

“I think that’s a snake,” I said, casually jumping over a small rattlesnake laid out across the trail. Teresa and a man that had been running with us verified my claim with a much less-relaxed tone, but I was simply happy to have seen a snake. One of my goals going into the race (besides, if I’m being very honest, winning and going sub-24 hours) was to see as many animals as possible. So far this goal was going well. 

The three of us arrived at Pine Creek, mile 36, just before 1 p.m. My face felt hot and my mouth was parched. Volunteers filled my flasks with ice water and the most brilliant woman dumped ice into my sports bra (instant body temperature cooler) as I devoured slices of watermelon and banana.

Teresa headed onto the trail first. She looked determined during this section up Noble Canyon, and I decided to stick with her fast hiking pace. The trail was much more technical than I recalled. Recent rains had filled the creeks with water requiring large leaps. When I got tired of going around the water, I simply walked through, relishing the cool water on hot feet. 

As the miles went by, I continued drinking but dizziness began to take hold. The ice in my sports bra had melted and water that was once cool was now lukewarm. I slowed my pace hoping the spaciness would leave, but it didn’t. Theresa was a switchback ahead, and then two, and then I couldn’t see her anymore. New this year, a kind volunteer had offered to create an impromptu aid station two thirds of the way up Noble Canyon. I dumped more ice into my sports bra but by the time I hit Penny Pines 1 at mile 43.8, I was overheated. 

“Jade!” Paul Jesse cheered me into the aid station and I scarfed down more food. I would see Paul in another 20 miles, but for now all I could focus on was how many miles I needed to run until I could see Nick. I badly needed to cool down. 

For the next 5 miles I mostly jogged my way up and down the rolling single track, the ground hot with the smell of pine. When I popped out at Meadows at mile 48, I was surprised to see my dad! I struggled to smile for him, then promptly plopped myself on the ground, chugging cold kombucha as Nick refilled my pack. Our Scottish friend, Lindsay Hamoudi, attempted to fan me by waving his kilt but all I could do was laugh at the attempt. It was hot and it was going to remain that way until the sun went down. 

My spirits renewed from seeing Nick and my dad, I picked up the pace, vowing to keep two men ahead of me in sight in order to stay consistent with my pace.

When I reached Red Tailed Roost five miles later, I wasn’t feeling much better. Over the last two sections my knee had started to act up, a sharp pain I wasn’t familiar with lodged underneath my knee cap. I  laid down on the towel that Nick had spread out as he massaged my IT band. Paul was ready to roll with pacer duties but I felt lightheaded. I needed to eat something before I took off. Nick had brought along an endive as part of a joke, but suddenly the idea of a bland, crunchy vegetable sounded amazing so I threw on my pack and finished off an entire endive. 

I was thankful to have Paul pace me, but I was still struggling. We alternated between jogging and power hiking the long section down to Cibbets Flat where I all but collapsed. Nick had prepared my favorite foods—kombucha, dill pickles, and a variety of MUIR energy gels I had been consuming most of the race—but I couldn’t do it. Everything sounded awful and my body felt too hot to eat. 

“What about broth?” Paul asked, and though I said no, Nick filled my flask with tepid soup broth. My body temperature had cooled down to the point that I was now shivering so I draped myself in clothes and tried to get it together.

“Just start walking,” Nick and Paul urged and though I wanted to argue, I knew that I needed to keep moving or I’d get sucked into either being at this aid station a long time or, worse, lured into the dreaded DNF. 

The first few steps weren’t easy but as we got moving, I felt myself start to come back. I sipped on the broth which was better than expected, and the faster we moved, the better I started to feel. My knee didn’t feel great, so we hiked most of the way back up, exchanging smiles with runners heading down toward Cibbets. 

It was dark by the time we reached  Dale’s Kitchen at mile 71.7. I gulped down more broth and grabbed a handful of oyster crackers—somehow exactly what I was looking for. We hurried on, knowing my pace had slowed but wanting to cut out any wasted time we could.

Over the next few miles we moved efficiently, though never fast, my hamstring/knee hurting fairly bad. Both Paul and I kicked so many rocks, and at times I couldn’t recall if San Diego had gotten rockier or I had become too used to the relatively smooth trails of the Pacific Northwest.

For the next 13 miles, I focused only on getting from one aid station to the next. I had long since stopped watching the miles click by on my watch. At Todd’s Cabin (mile 75.3) and Penny Pines 2 (mile 80.3) I stuffed veggie sticks and crackers into the pockets of my race vest. I had only two images in mind: getting to Nick at Pioneer Mail 2 (mile 84.3), then getting to the finish.

Nick swapped roles with Paul at Pioneer Mail and we were off. My pace had slowed significantly over the second half of the race, but I refused to hike without purpose. Despite kicking more rocks, whether out of sloppy footwork or sheer fatigue, we moved well. The sky was at its darkest as we stumbled through the winding ridge of the PCT and the wind whipped up enough that I threw on a jacket. 

Even though we were quick, we weren’t running. Soon I could see lights behind me and in a moment Rebecca Murillo and her pacer passed me—placing me as third woman. We were less than 10 miles from the finish, and though I expected to feel upset, I just felt peace.

It’s an odd thing to train so hard for a race—really a cumulation of years of running—and have goals evaporate. 

I didn’t excel at sports in high school or college and my family has only ever cared that I have fun. Before the race, my dad texted me: “Proud of you for just being in the race. You’re a winner already, enjoy.” My mom said, “just do your best.”

The night after I finished, my knee swollen and unable to bend, I jotted down some thoughts in my training log:

“Less than an hour from the finish I suddenly realized that no one cared if I finished or didn’t finish, won or didn’t win. I feel very, very lucky that I’m loved no matter what and a race doesn’t determine anything but a mix of very hard work, talent, and plenty of uncontrollable race variables.”

That moment under a dark sky of polka-dot stars was one of those rare “aha” moments where I felt the sheer pointlessness of everything—and because of that, the specialness of it all.

Two hours later, Nick and I jogged our way to the edge of Lake Cuyamaca. When I spotted the finish line across the water, I picked up speed. Paul was waiting at the finish, as were my parents who had driven out from Palm Springs at 2 a.m. and slept in the parking lot just to see me run through the finish line. I finished all 100.5 miles at 6:15 a.m.

I’m so grateful to everyone who came out to support me and all of the runners on course. New RDs Angela and BJ did a fantastic job of ensuring the race ran smoothly and I was impressed seeing BJ hike out to several points along the course. The volunteers were beyond helpful and to that woman who dumped ice down my sports bra—I have a new favorite trick!

I can’t thank Nick and Paul enough for helping me through this race. The best part of 100 mile races aren’t the belt buckles but knowing how supported you are by others.

Extra Info

24:15:15, 3rd female

Food consumed: Muir gels, watermelon, banana, dill pickles, kombucha, an endive (don’t ask), 4 cups of soup broth, oyster crackers, veggie sticks, crackers, and coffee (the only time I drink coffee/caffeine. Can’t stand it.)

Goals

A: win (uh…no.)

B: sub-24 (um…no.)

C: finish (yes!)

D: have fun (of course!)

Sponsors

Thanks to rabbit and MUIR Energy for clothing and feeding me during this race! To try MUIR for yourself, use the code Jade15 with your order for 15% off.

May 27, 2019

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Innovating Women Who Have Changed Running for the Better

We are so incredibly honored to share with you that our rabbit co-founders Monica and Jill have been named as #2 on the list of Innovating Women Who Have Changed Running for the Better by Runner’s World. Every single woman on this list is amazing, inspiring and doing great things for the sport, and we are so proud to have Monica and Jill included this year. Thank you Runner’s World for the incredible honor! You can read the full article here.

April 30, 2019

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rabbit’s Elam Ascends to Ultrarunning’s Biggest Stage with Golden Ticket Victory

April 30th, 2019

Santa Barbara, California– rabbitPRO Jimmy Elam hasn’t raced 50 miles or longer many times in his career—just three times, to be exact—but perhaps he should do so more often. He’s won every time. In his debut at the 50-mile distance last May, Elam ran the third-fastest-ever time to win the Quad Rock 50 in Colorado. Then, last July, he upped the ante in his debut 100-kilometer race by winning Idaho’s Beaverhead 100k in course-record time.

At The Canyons Endurance Runs 100k this past weekend, Elam kept to his winning ways. Racing with patience, he lurked in fifth and just 50 seconds back from the leader at mile 24.5. By mile 32, Elam moved into second, racing neck-and-neck with the leader. He then showed his strength and fitness in the second half by surging away from the field to win in 9:23:17, fifteen minutes ahead of the second-place finisher. This year’s course was altered from the usual route due to high snow levels and so Elam’s winning time was not eligible for course-record purposes. Nevertheless, for perspective, it’s worth noting that his finish time was just three minutes slower than Canyons 100k course-record holder and two-time Western States 100 winner, Rob Krar.

The Canyons served as the last of five Golden Ticket races this year, each race offering entry to the 2019 Western States 100 Endurance Run for the top two male and female racers. For Elam, racing on the biggest stage of his longer distance ultrarunning career so far, the victory thus earned him automatic entry to the Western States 100 in June. It will be Elam’s debut at the 100-mile distance.

With his freshly minted Golden Ticket, Elam joins fellow rabbitPROs Eric Senseman and Kris Brown in the historic 100-mile race from Squaw Valley to Auburn, California. Catch all three rabbitPROs in action on June 29th starting at 5am.

You can also listen to the latest UltraRunner Podcast interview with Jimmy here.

 



April 19, 2019

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rabbit Shuts Down Website to Promote Earth Day Stash-That-Trash Challenge

If you’re searching online for running apparel this Earth Day, you won’t be able to purchase gear from us at rabbit. On Monday, April 22nd, to celebrate Earth Day, we are shutting down our website in the hopes of promoting customers to participate in our Stash-That-Trash Earth Day Challenge—a nation-wide community-engaging competition aimed at improving the health of local trail systems.

rabbit stash that trash

Inspired by the trail stewardship of our athletes, we developed the competition to promote the connection between runner and landscape, and to motivate individuals and communities to pick up trash on the trails (and roads) during runs. The competition, presented in partnership with Sufferfest, Sunski, GU Energy Labs, and Miir, is intended to bring awareness to the collective impact that the running community can make by stashing that trash.

The Stash-That-Trash Earth Day Challenge is open to the invited specialty retail stores listed below and individuals (or individual groups) on Earth Day, April 22nd, 2019 during the hours of 7am – 7pm (local time).

rabbit stash that trash

To participate in the competition, stash as much trash as you can during your Earth Day run then send a weigh-in photo indicating total pounds of collected trash to borntorunfree@runinrabbit.com. The specialty retail store team and individual (or individual group) with the most collected trash by weight will each win this prize:

rabbit:  $1,000 gift card

Sufferfest:  Sufferfest beer & pizza party/YETI Cooler

Sunski:  10 pairs of sunglasses

GU:  GU Energy Labs Nutrition Pack (valued at $500)

Mirr:  10 camp cups

Additional prize:  5 Annual US Parks Passes

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Participating running specialty retail stores include: Healdsburg Running Company, Santa Barbara Running Company, Boulder Running Company, Fleet Feet Pittsburgh, West Stride, San Antonio Running Company, and The Long Run.

rabbit stash that trash

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About rabbit: Crafted in California, rabbit is the best running apparel for men and women available anywhere. You can find rabbit at independent specialty running retailers throughout the nation or online at runinrabbit.com

April 09, 2019

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rabbit Readies to Welcome Boston Marathoners at the Fresh Legs Lounge

For the third year in a row, we'll be making a pilgrimage to the East Coast in honor of the Boston Marathon and the thousands of runners who dedicate their lives and training to achieving success in the iconic race. This year, in addition to curating an amazing collection of limited-edition Boston-inspired apparel, we're partnering with recovery experts from Custom Performance and Roll Recovery to present the Fresh Legs Lounge.

The lounge will provide an oasis for runners, who can experience the restorative powers of the R8 deep tissue massage roller or treat themselves to Custom Performance’s signature Fresh Legs service, which combines a leg massage with a session in NormaTec recovery boots for an unforgettably refreshing experience that is a surefire antidote to the travels of cross-country travel and expo exhaustion. NormaTec recovery boots will also be available on a first-come, first-serve basis for any runners in need of a quick boost before hitting the hills on Monday.

The Fresh Legs Lounge will be open for 3 days only—Friday to Sunday, April 12 to 14—at 270 Newbury Street in Boston. All are welcome to join for an opening reception on Friday, April 12 at 6pm. For store hours and a sneak preview of the BOSTONrabbit collection—which will be available for purchase exclusively at the Fresh Legs Lounge—runners and fans can check here.

 

 

April 04, 2019

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Fueled Friday: Groovy Beet Pizza


Beets boast a very impressive nutritional profile! They are actually quite low in calories, but very high in crucial minerals and vitamins: B6, C, Folate, Magnesium, Potassium, Manganese, and Iron to name a few. We're doubling down on the beets today with this beet pizza that’s made with a gluten free beet dough crust. You can’t really taste the beets too much in the crust, but look at the color. It’s so perfect for spring, we threw on some dairy free cheese and a fried egg to top it off.

Ingredients:

Crust (makes two 12 inch crust)
-1 cup of lukewarm water
-2 tsp active dry yeast
-16 ounces organic gluten free flour
-1 1/2 tsp sea salt
-2 tsp organic honey
-3/4 cup puréed beets (roughly about 2 large beets, roasted and peeled)

To make the crust:

1.)Pre-Heat oven to 475 F
2.) Combine and stir water and yeast in a large mixing bowl until mixture resembles a miso soup consistently. Add flour salt, honey and puréed beets to yeast mixture and combine until dough just comes together.
3.) Turn the dough onto a lightly floured surface. Knead the dough until the flour is incorporated, about 5-6 minutes. The dough should be moist and tacky. If it’s too sticky, add in more flour 1 tbsp at a time. Form the dough into a ball. Lightly oil a bowl and place dough in, turning once to coat with olive oil. Cover with plastic wrap and set aside in a warm area to double in size. 2 hours is ideal. 
4.) Once doubled in size, evenly divide dough in half and refrigerate one half for another time to make another day (or make 2 pizzas and invite your friends over!).
5.) Lightly grease a sheet of parchment paper with olive oil. Transfer one ball of dough to parchment and stretch it out by hand as much as possible. Lightly brush olive oil on another piece of parchment paper and place it on top of hand flattened dough. Use a rolling pin and work from the middle of the dough outward to flatten dough to 1/4 inch thickness. Peel off top parchment paper. 
6.) Top with whatever toppings your heart desires. Slide the pizza (with the parchment underneath) in the hot oven. Bake for 6-8 minutes or until pizza crust starts to slightly brown. Rotate the pizza once and remove parchment, continue to bake for another 6-8 minutes. Remove from oven. Enjoy! 

Image and recipe courtesy of Jason Gandzjuk of the Specialized Exercise Coaching. Visit him on Instagram @specialized_exercise_coaching for more recipe ideas or reach out to him for healthy coaching, pantry makeovers, and more online at www.specializedhealthandexercise.com
March 29, 2019

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Fueled Friday: Avocado Veggie Toast


Avocados are one of the best brain-boosting fruits that you can add to your diet and nothing is quite as simple as homemade avo toast. Did you know that avocados actually contain more potassium than bananas? Incredible. They're also loaded with heart-healthy monounsaturated fatty acids, tons of fiber, and eating avocados has been show to lower cholesterol. 

Ingredients/Directions

  1. 1 large slice of sourdough or your favorite bread, toasted
  2. 1 medium organic avocado, mashed with salt & pepper
  3. Handful of organic cherry tomatoes, chopped in half
  4. Roasted zucchini, sliced
  5. Handful of goat or your favorite cheese
  6. Optional: sesame seeds & fresh parsley on top

Enjoy!!

Image and recipe courtesy of Jason Gandzjuk of the Specialized Exercise Coaching. Visit him on Instagram @specialized_exercise_coaching for more recipe ideas or reach out to him for healthy coaching, pantry makeovers, and more online at www.specializedhealthandexercise.com

March 27, 2019

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rabbits Run California With Strong Performances At Santa Barbara Nine Trails and LA Marathon

rabbitPRO Taylor Nowlin on her way to victory at the Santa Barbara Nine Trails 35 Mile Endurance Run on Saturday. Photo credit: Paul Nelson (@trailjunkiephotos)

Perhaps it was a case of home field advantage, or maybe it was the months of meticulous preparation and hard work, but there is no doubt about the fact that athletes representing the California-based running apparel company rabbit turned in two days packed to the brim with stellar performances in the company’s home state.

Kicking off the weekend was the Santa Barbara Nine Trails 35 Mile Endurance Run, a previously low-key event that this year (with a little nudge from hometown race sponsors rabbit and HOKA ONE ONE) exploded into one of the most competitive races in recent memory.

Indeed, the 2019 edition of Nine Trails was the first race field ever to include all five members of the Coconino Cowboys, the Flagstaff-based running posse that includes rabbitPRO Eric Senseman and HOKA athlete Jim Walmsley, who has dominated the sport in recent years, racking up 3 consecutive Ultra Runner of the Year awards along the way.

The women’s field at the race, which is known for its brutally steep climbs that add up to 11,000 feet of elevation gain, was headlined by rabbitPROs Sandi Nypaver and Taylor Nowlin. Fans of the sport may recall that both women put in stellar efforts in the Grand Canyon last year in pursuit of the fastest known time on the fabled Rim to Rim to Rim route, with Nowlin ultimately edging our both Nypaver and Swedish star Ida Nilsson to take the record.

Nypaver took the early lead on Saturday and was the first to reach the midpoint turnaround at the Romero Canyon trailhead, but Nowlin was hot on her heels and eventually passed her teammate to take the lead and, ultimately, the win. Nypaver was not far behind in second place and rounding out the podium was another rabbit athlete, Jade de la Rosa, who is a member of the rabbitELITEtrail team and finished in third place.

In the men’s race, the outcome was thrilling but not surprising, with Jim Walmsley romping to the win in a course record time of 5 hours and 12 minutes. Not far behind was Walmsley’s HOKA teammate and training partner Jared Hazen, who also broke the previous course record with his time of 5:23.

Leading the contingent of fiercely motivated and proud locals, and racing on his 30th birthday, rabbitPRO Kris Brown finished in 5:29, good for third place and also an improvement over the previous course record. It was Brown’s performance at this race in 2017 that initially attracted the attention of his sponsor, rabbit, and his results since prove the point that a strong performance on this challenging course is a sign of good things to come for those looking to run fast in the mountains.

On Sunday, Brown’s rabbitPRO teammate Tyler McCandless was interested in a very different kind of fast running when he lined up with the elite field at the Los Angeles Marathon. Running in near-ideal conditions, the lead pack went out at a conservative pace that did not play to McCandless’ strengths. “Right when I was strategizing when to increase the pace, the guys threw down a 4:38 mile 19, and I simply couldn’t quite match the move.” Nonetheless, McCandless finished in 11th place and as the first American. He also ran his second best marathon time ever, on a challenging course, concluding that, “it was a great learning experience for the Olympic Trials next year.”

March 21, 2019

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Fueled Friday: Crispy Parsnip Fries

Parsnips, one of my favorite vegetables. I used to only know of them as a beige, carrot-like root vegetable. Before I tried them, I had no idea how versatile they could be. Often overlooked, parsnips take on other flavors really well, such as in this recipe with truffle oil. They also make a wonderful substitute for French fries. These crispy parsnip fries will make you forget about fast food. Give them a try!

Ingredients:
  • 4 medium parsnips, peeled
  • 2 tbsp extra virgin olive oil
  • Salt and freshly ground pepper
  • 2 tsp truffle oil
  • 2 tbsp parsley, chopped
Directions:
    1. Preheat the oven to 400 degrees F. Slice the peeled parsnips into thin fries. Toss in a bowl with the olive oil, salt, and pepper. Spread out in an even layer on a rimmed baking sheet and bake for 20 minutes.
    2. Turn the fries over and place back in the oven. Turn up the heat to 450 degrees F. Bake for an additional 5-10 minutes until crispy, watching closely to make sure that the fries do not burn.
    3. Place the fries in a large bowl and toss with the parsley and truffle oil. Serve warm, topped with additional sea salt if desired. Enjoy!

    Recipe courtesy of Jason Gandzjuk of the Specialized Exercise Coaching. Visit him on Instagram @specialized_exercise_coaching for more recipe ideas or reach out to him for healthy coaching, pantry makeovers, and more online at www.specializedhealthandexercise.com

    March 19, 2019

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    Winter Jamming in the Wasatch

    Photo: Jana Herzog

    Based in the mountains high above Salt Lake City, Utah, rabbitPRO Jimmy Elam doesn't let the elements stop him from training year around: he just adapts. With the über competitive Nine Trails looming, as well as The Canyons 100k later in the spring, he has no time to waste. Since Speedgoat and a trip to the UTMB festival fill out the rest of his 2019 calendar, the past few months have been even more vital for fitness gains required for big efforts later in the year. How does one of the most competitive ultrarunners in the country get the work done in less than ideal temperatures and weather conditions? We'll let him explain.

    The planned meeting time is 8:30am. I’m standing at the trailhead and look down at my Suunto, reading 8:15. While I’m certain I feel more confident running in the mountains and snow than my friend who’s about to join me, when you’re about to do a brutal long run with a 2:13 marathoner you make sure you’re ready when they get there. The longer I’ve been a runner the more I’ve realized how important self care is. I’ve come to accept that you never know exactly how your body will feel on any given day, until you start running. You can plan perfectly, be on a rest week, and still feel the lead in the legs as if you’re on your third triple digit week in a row. For long runs like this I don’t roll out of bed and start running all within 30 minutes like I did when I was racing ten years ago.

    1. I set out my nutrition the night before and load up my belt or pack. Having access to some storage to put a layer if you get too warm is so important. If you get too warm during a long run below freezing, sweating too much can cause some real problems.
    2. I organize the extra gear needed for a winter mountain run that I know will be below freezing. A wind layer, the comfy new rabbit ez tee heather, head band, gloves and strong tinted glasses to help with snow glare are a few key items. I also made my own carbide tipped snow spikes for the days when it’s packed and slick. They’re made to be put on wading boots, but work great on a pair of trail shoes if you have a little patience to install them.  
    3. I give myself plenty of time in the morning to mimic what it will be like on a race day. I always make sure I’m eating and drinking something similar to what I’ll have before a race. It’s so easy to take a few bites of a bar and have a little water then take off, but realize that days like this are the perfect opportunity to practice consistency. Dialing in your ideal long run diet is a great way to prevent stomach issues during a race! Think of it as making something as unpredictable as a race, be a little more predictable. Eating is training too.
    4. I never allow myself to be the guy that’s always late. There’s a lot to be said about stress levels and performance. In short, stress hurts performance. Being on time or extra early if at all possible is a perfect way to avoid unnecessary stress. If you’re early then you can squeeze in a few things like stretches or a warm-up to feel even more prepared than your friends when they arrive. It’s also a way to target any niggles you might be having before the real run begins.

    I finish up a mile of easy shuffling, strides and light stretching as my teammate and fellow rabbitPRO Anthony Costales walks up to the trailhead and chuckles. He can tell I’m primed and ready to jam, but I’m certain he’s not concerned. The route we choose is a quintessential Wasatch peak called Grandeur. It’s all up then all down, hitting 2,600 feet of climbing in 3 miles...in the snow. Some days are better than others. One day it will be packed and fast, then the next could be slushy or soft. You never really know until you’re committed. If you’re lucky you’ll have the pleasure of seeing a massive bull moose on the mountain.

    The plan is to do two laps with Costales then finish up a brutal third lap alone considering this is a key training day for me. This day is geared to prepare me for an upcoming race in Santa Barbara called Nine Trails. Nine Trails isn’t your rolling verty race like Lake Sonoma where as soon as you start to feel the burn of a climb you’re already descending. Nine Trails features wildly big climbs that are true torture, most being 1,000 feet of ascent or more. The idea is that days like this will prepare me for a big day at Nine Trails. There are a lot of things outside your control when training for a race. Learning how to direct your energy to control what you can is the best thing you can do, and good self care is in your control. The work is done, now it’s time to jam!  

    Photo: rabbitELITEtrail Gus Gibbs