Egon Rinderer

About me:  I'm in my mid-thirties, married to an amazing and beautiful woman (who also loves life on the trails) and together we have two awesome kids.  Professional Information Security/Network Warfare specialist employed by the US Govt.

Height/Weight: 6'2"/190lbs.

Target Weight: 180lbs

Physical goal: To make the muscles in my upper body look like the muscles in my legs.  Start running on my hands?

Favorite source of protien: Steamed Pacific Salmon with a little olive oil, lemon and dill. (Read me)

Favoite source of carbs: Whole grain pasta or brown rice with red beans.

Current weekly milage average:  50ish (lower than normal, but working my way back up post foot injury)

Peak weekly milage average: 100

Favorite St. Louis area trails: Chubb, Green Rock, Cuivre River State Park, more to follow...

Upcoming sanctioned runs in which I'll be participating: Bizz Johnson Trail Marathon 

My Gear:

  Shoes:

  Bates Desert Assault M9 Orange Vasque Velocity

  Watch: 

  Garmin Forerunner 205   

  Hydration/Pack:

  CamelBack BFM Camelbak M.U.L.E.

Favorite home-made trail food:

Really gross looking oatmeal bars.

   * 2 1/3 cups whole wheat flour
   * 1 cup brown sugar
   * 2 cups oats
   * 1 teaspoon baking soda
   * 1 teaspoon baking powder
   * 2 teaspoons cinnamon
   * 1 teaspoon vanilla
   * 2 egg whites
   * 1/3 cup molasses
   * 2/3 cup applesauce
   * 1/2 cup honey

Mix Dry Ingredients. Mix Wet Ingredients, EXCEPT for honey. Combine
the wet and the dry ingredients. If batter is too dry (it should be
moist and pliable) add up to 1/2 cup honey. Refrigerate until the
batter is cold. Bake in a 300-325 degree F oven. Lightly spray pans
with Pam or use baker liner sheets. Cook until crispy looking. Note
this is very important because the cookies will continue to get moist
the longer you keep them. You can add your favorite dried fruit to the
cookies for additional taste.  I don't fix these as cookies.  I spread the
mix into a pan and bake it like a cake, then cut them into bars with a
pizza cutter.  Play around with the recipe. If you want a lighter bar, add
applesauce (a quarter cup at a time).  Experiment.  Get the mix you
need to be able to eat them without feeling like you have rocks in your gut.
Try adding golden raisins for a real taste explosion.  Yell "BAM!" or
something when you pour them in.  These make great breakfast bars
too, but be careful...these have a LOT of calories.  I also want to try
adding some 'Muscle Milk' protien mix to them.  Will post results.

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