Run Past Your Plateau (Recipe: French Onion Mushroom Pizza)

Most of us have been sidelined by running injuries or by being lazy at some point or another.

I was reading an article today on “Running Past a Plateau” which nicely coincided a conversation I had with my running buddy this morning.  We were just discussing how this is the farthest she has run in nearly 18 months without having some sort of injury (we did a 10 miler on Monday and another 5 miles today).

As you all know, I have also had a plethora of injuries or slower race times of late.  But this morning we were talking about how our pace has gotten markedly quicker since we began running together in May.  Our morning runs at an 8:40 pace have now turned into longer morning runs at an 8:15 or 8:20 pace.  (Faster–one point of the article I read.)  You have to push yourself to run faster in order to really run faster.  You think?

We also have started running more consistently.  (Consistent–another point of the article I read.)  We meet up at least 3 mornings a week to run–sometimes 4.  Not all days are high mileage.  If one of us had a late night, then we might only do 4 miles one morning, but if we’re feeling good we might push it to 7.  But that mileage is slowly increasing.  (Higher mileage–a third point of the article I read.)

The article goes on to say that in order to reach your full running potential (which most of us never will), you must push yourself in these three areas:  consistency, higher mileage and faster runs.  It makes sense, doesn’t it?  And doing these things will get you off your plateau.  We hope this means that we are getting off of ours!

In other news, Callie took a conditioning class at a training facility in Durham that just finished up.  She absolutely loved working one-on-one with mom.  I need to sign both of my girls up for more classes.  But this class is to work on Callie’s core strength and keep her agile and strong for flyball competition.  The instructor put together a warm-up routine for us to do before we compete to help prevent injuries.  I don’t think Callie cares as much about that as she does about getting treats!


Quote of the Day:

“We make our world significant by the courage of our questions and by the depth of our answers.” – Carl Sagan

So I made this French Onion Mushroom Pizza.  I thought it was super tasty!  Very different.  I don’t think I ever would have thought to put all these ingredients together, but it works!

French Onion Mushroom Pizza

French Onion Mushroom Pizza


  • Crust for one 12-inch pizza (homemade or store bought)
  • 1 large onion, sliced
  • 1 tablespoon brown sugar
  • 3 tablespoons butter
  • 3 tablespoons balsamic vinegar
  • 2-3 garlic cloves, minced
  • 1 cup sliced fresh mushrooms
  • 2/3 cup French onion dip
  • 3/4 cup mozzarella cheese
  • 3/4 cup shredded Swiss cheese
  • 1 tablespoon chopped fresh parsley (if desired)


  1. Preheat oven to 425*. In a large skillet, melt 2 tablespoons of the butter over medium heat. Add the onion and brown sugar and saute until the onions are soft. Reduce heat to medium-low and continue cooking, stirring occasionally for about 30 minutes, or until the onions are a deep golden brown.
  2. Stir in balsamic vinegar and the garlic and continue cooking until most of the liquid has evaporated. Remove onions to a plate. Add the remaining tablespoon of butter to the skillet and saute the mushrooms until tender.
  3. Spread pizza dough into a 12-inch circle on a pizza pan or large baking sheet. Spread French onion dip over the crust. Top with mozzarella cheese, cooked onions, and mushrooms. Sprinkle with shredded Swiss cheese. Bake for 20-25 minutes (depending on thickness of crust) in preheated oven. Garnish with chopped fresh parsley.

Courtesy of Let’s Dish

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