Today’s interview is with Jane, the dogmom to Mollie @the_marathon_mutt, a Chicago area dog that makes ordinary marathon training runs much more special. Jane, who is currently training for a fall marathon, finds motivation from her runs with Mollie and shares that inspiration with others through their instagram account.
Other than the very popular Lake Front Trail along Lake Michigan, they frequent a number of trails in Chicago including the North Branch Trail System in Skokie Lagoon Forest Preserve. The North Branch is more than thirty miles of paved and unpaved trail and connects to the Green Bay Trail. Another Forest Preserve that they like is the Waterfall Glen Forest Preserve. Chicago is dotted with many Forest Preserves, and in Cook County alone, has more than 200 miles of paved and 100 miles of unpaved trails!
Further from home, Jane and Mollie have visited Petrifying Springs park in Kenosha, Wisconsin for the Pups & Pints event benefitting Safe Harbor Humane Society. Jane has plans to visit one of her favorites, Starved Rock State Park, about two hours from Chicago and one of Illinois most popular state parks. Also on the calendar is a trip to St. Louis to visit her cousin and her three pit bulls.
Mollie wears a Ruffwear harness for her daily runs, along with her SparklyPets hands free leash. She stays hydrated with a folding water bowl from Canine Equipment. For traveling Jane uses @bringfido, available in the app store, as a good reference point for finding dog friendly hotels and restaurants. Her shout outs go to her husband Ari and her mom, who always asks about her granddog first. On instagram, Jane gives a shout out to her friend Jason @i_eat_spinach, an inspiring runner and his daughter with their own pack @ourpackruns in Indianapolis, Indiana. Jane has also collaborated with @maesmenu for her #fuelfriday running recipes.
And here is one of Jane and Mollie’s recipes for “Stripped to the Bone” dog treats:
Ingredients:
.🎃 3/4 cup pumpkin puree.
.🥜 1/4 cup unsalted peanut butter.
.🥚 2 eggs.
.🌾 3 cups whole wheat flour.
Mix first 3 ingredients by hand or in stand mixer until fully combined. Add flour gradually (by the half cup or so) until dough is formed and isn’t too sticky. Knead 3-4 times and roll it out on flat/floured surface to 1/4 inch thickness. Cut into fun shapes or just squares and bake at 350 degrees for 20-25 minutes. They will last 2-3 days or freeze and thaw for a snack later.
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