Saturday, May 26, 2012 at 10:00 am

START/FINISH

Battle Ground Village Market, SE 10th Ave. and SE Commerce Ave

FEES

$15 now until 4/30

$20 from 5/1 to race day

Note: Please register early as we cannot guarantee shirts and bags for race-day registrants.

DESCRIPTION

Get moving and get active this summer! buildchamps.com proudly presents the second annual Run to the Village 5k Race. Whether you are a runner or a walker you are sure to enjoy this flat and friendly course that winds around Battle Ground Village along Rasmussen  Blvd and Kiwanis Park. At the start and finish of the race you won’t be able to miss the Outdoor Market where local treasures and entertainment  abound, so be sure to stick around and enjoy the latest attractions. Prizes will be awarded to the first male and female finishers.

ADDITIONAL INFORMATION

An event organized and sponsored by buildchamps.com your one stop site for world class nutrition and business  opportunity. Providing products for wellness, energy, weight management, and elite performance so you can live like a champion.

QUESTIONS & INQUIRIES

Contact Cindy Wood
Cell 503-349-6158
E-mail cindy@buildchamps.com
Website http://buildchamps.com

COMPLETE SCHEDULE OF EVENTS

8:00 am – 1:oo pm – AdvoCare Product Booth Open

8:00 am-9:30 am – Race Day Registration and Packet pick-up

9:45 am – On Your Mark, Get Sparked and Ready to Run!!

10:00 am – Race Starts

11:00 am – Awards Given to first male and female finishers

11:15 am - Zumba in the Streets!

SIGNUP:

 

Yield: 8     (Serving Size: 1 1/3 cups)

1 tsp. olive oil

2 cups finely chopped onion (about 1 medium)

Yield: 8 servings     (serving size: 1 1/4 cups)

1 cup uncooked quick-cooking wild rice

cooking spray

1 cup chopped onion

2 garlic cloves, minced

3 cups fat-free, less-sodium chicken broth

1 1/2 cups cubed, peeled baking potato

3 cups 2% reduced-fat milk

1/3 cup all-purpose flour

10 oz. light processed cheese, cubed (such as Velveeta Light)

2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts)

1/2 tsp. freshly ground black pepper

1/4 tsp. salt

1/4 cup chopped fresh parsley

1. Cook rice according to package direction, omitting salt and fat.
2. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion and garlic; saute 3 minutes. Add broth and potato; bring to boil over medium-high heat. Cover, reduce heat, and simmer 5 minutes or until potato is tender.
3. Combine milk and flour, stirring well with whisk. Add milk mixture to potato mixture; cook 5 minutes or until slightly thick, stirring constantly. Remove from heat; add cheese, stirring until cheese melts. Stir in rice, chicken, pepper and salt. Garnish with parsley, if desired.

CAL 280; FAT 7g (sat. 4g); CHOL 52mg; SOD 879mg; CARB 28.7g; FIBER 1.6h; PRO 24.9g; CALC 329mg

Based on Recipe from Cooking Light magazine, September 2004

Yield: 8-10 servings

cooking spray

4 cups peeled, cubed pumpkin and/or hard squash

2 cups peeled, cubed sweet potato

1 tbsp. olive oil

3 large cloves elephant garlic, minced

1 tbsp. chopped fresh rosemary

1 tbsp. chopped fresh thyme

1 tbsp. chopped fresh sage

2 medium onins, coarsely chopped

2 large carrots, coarsely chopped

2 red bell peppers, coarsley chopped

3-4 cups vegetable or chicken stock or water

to taste salt & white pepper

3 cups cleaned, chopped kale or spinach

1. Preheat oven to 375 degrees.
2. Line a large roasting pan with foil and coat with cooking spray. Place pumpkin and potato in prepared pan and toss with oil,  herbs, and garlic. Roast for about 30 minutes. Add remaining vegetables (except kale) to pan and roast an additional 20-30 minutes or until vegetables are well-browned but not charred. Remove pan from oven.
3. Place roasted vegetables and vegetable stock  in a large stock pot. Season with salt and pepper to taste. Heat over medium-high heat until pumpkin begins to soften and combine slightly with stock. Add chopped kale and cook over medium heat until done, about 10 minutes.

Based on recipe from www.wholefoodsmarket.com

cooking spray

1 tbsp. canola oil, divided

1 1/2 lbs. boneless, chuck roast, trimmed and cut into 1/2-inch cubes

3/4 tsp. salt

1 1/2 cups chopped onion

1/2 cup chopped green bell pepper

2 tbsp. tomato paste

1 tbsp. minced fresh garlic

2 tsp. diced jalapeno pepper

2/3 cup dry red wine

1 1/2 tsp. ground ancho chile pepper

1 tsp. dried oregano

1/2 tsp. ground red pepper

1/4 tsp. ground cumin

1/4 tsp. ground coriander

1/8 tsp. ground cinnamon

1 (28-oz. can) whole tomatoes, undrained and chopped

1 (15-oz. can) no-salt-added kidney beans, rinsed and drained

2 cups (1/2-inch) cubed peeled butternut squash

1 cup coarsley chopped carrot

optional – 6 tbsp. reduced-fat sour cream

optional – 2 tbsp. fresh cilantro leaves or chopped green onion

1. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add 1 tsp. oil; swirl. Sprinkle beef with salt. Add beef to pan; saute 8 minutes, turning to brown on all sides. Remove beef.
2. Add 2 tsp. oil to pan. Add onion and bell pepper; saute 3 minutes. Add tomato paste, garlic, and jalapeno; saute 2 minutes, stirring constantly. Add wine; bring to a boil, scraping pan. Cook 2 minutes. Return beef to pan.
3. Stir in ancho chile pepper and next (7) ingredients (through kidney beans), and bring to boil. Cover, reduce heat to medium, and simmer gently for 1 hour. Add butternut squash and 1 cup carrot, and simmer for 1 hour or until beef is tender. Ladle 1 1/3 cup chili into each of 6 bowls, and top with 1 tbsp. sour cream and 1 tsp. cilantro or green onion, if desired.

Based on recipe from Cooking Light magazine, November 2011

Yield: 4    (serving size: 1 1/2 cups)

2 cups chopped butternut squash, peeled & seeded (cut into 3/4-inch cubes)

Yield: 6     (serving size 1/6 recipe)

8 oz. penne pasta, freshly cooked to al dente stage, drained

1 1/2 cups turkey meat, cubed (duck or chicken works as well)

8 oz. reduced-fat cottage cheese

1 (15.5 oz. jar) marinara sauce

3 egg whites, lightly beaten

1/3 cup Parmesan cheese (add more if you like)

1/2 tsp. pepper

2 tbsp. low-sodium soy sauce

1/3 cup sun-dried tomatoes, cut into thin strips

1 cup finely chopped spinach

1/4 cup diced onion

1/8 tsp. garlic powder

2 tbsp. Italian seasoning

1. Preheat oven to 350 degrees. Coat a 2-quart casserole dish with cooking spray.
2. Combine all ingredients in a large bowl, mix well to combine. Pour into casserole dish. Bake 25-30 minutes or until top is lightly browned and sauce is bubbly.

Based on recipe from FitnessRX magazine, December 2008

Yield: 4     (serving size: 1 1/2 cups)

1 (3-lb) spaghetti squash

1 lb. pork tenderloin, trimmed

2 tsp. toasted sesame oil

1/3 cup thinly sliced onion

1/2 cup chopped green bell pepper

5 medium scallions, thinly slices

2 cloves garlic, minced

1 tbsp. minced fresh ginger

2 tbsp. reduced-sodium soy sauce

2 tbsp. rice vinegar

1 tsp. Asian red chili sauce, such as sriracha, or chile oil

1 tsp. Asian red chili paste

1. Preheat oven to 350 degrees.
2. Cut squash in half lengthwise. Scoop out and discard seeds. Place each half, cut-side down, on a baking sheet lined with foil and coated with cooking spray. Bake until squash is tender, about 1 hour. Let cool for 10 minutes then shred flesh with fork into a bowl. Discard shell.
3. Sliced pork into thin rounds; cut each round into matchsticks.
4. Heat a large wok over medium-high heat. Swirl in oil, then add onion and bell pepper; cook stirring frequently until softened about 2-5 minutes. Add scallions, garlic and ginger; cook , stirring, until fragrant, about 30 seconds. Add pork; cook, stirring constantly, until just cooked through, 2-5 minutes. Add squash threads and cook, stirring, for 1 minute. Add soy sauce, rice vinegar, chile sauce and chile paste; cook, stirring constantly, until aromatic, about 30 seconds.

CAL 236; FAT 6g (sat. 2g); CHOL 74mg; SOD 750mg; CARB 22g; FIBER 5g; PROTEIN 27g

Based on recipe from Eating Well magazine, September/October 2007

Yield: 4     (serving size: 2 cups stir-fry + 1/4 cup rice)

1 cup brown jasmine rice

1 cup low-sodium chicken stock

3 tbsp. agave nectar

1 tbsp. low-sodium soy sauce

1 1/2 tsp. dark or toasted sesame oil

about 1 lb. boneless, skinless chicken breasts, diced into 1/4-inch pieces

1 tbsp. arrowroot powder

cooking spray

3 tbsp. minced ginger

2 tbsp. minced pickled sweet hot peppers (such as Mama Lil’s)

1 1/2 tsp. light sesame oil

3 cups small broccoli florets

2 carrots, scrubbed and sliced diagonally into 1/8-inch pieces

1 tbsp. toasted sesame seeds

1. Prepare rice according to package directions. Remove from heat and let stand, covered, until ready to serve.
2. In a medium bowl, combine chicken stock, agave, soy sauce, and dark or toasted sesame oil. Add chicken and set aside for 10 minutes. Drain chicken, saving liquid. Set chicken aside. Stir arrowroot into stock mixture.
3. In a large wok or skillet coated with cooking spray, combine ginger, pickled peppers and light sesame oil. Stir-fry over medium heat until ginger is sizzling, about 2 minutes. Add broccoli and stir-fry for 1 minute. Add carrots and stir0fry for 2 minutes. Add chicken and stir-fry 2 to 3 minutes, until chicken in cooked through and vegetables are tender-crisp. Add stock mixture and cook, stirring occasionally, until it comes to a boil and thickens, about 1 to 2 minutes.
4. Serve stir-fry over rice and sprinkled with sesame seeds.

Based on recipe from Clean Eating magazine, Fall 2008