And happy I-have-a-recipe-for-you day!
I’m trying to stay positive over here…this is day three of zero running and a whole lot of rest.
Seeing that I’m suppose to be running a marathon in 10 days, I’m doing everything I’m told. Everything.
I got home on Saturday night from Austin and then did my long run on Sunday after church. Well, it got pushed to Sunday because I woke up with a wine hangover on Saturday…whoops. So I ran 9 miles at a tempo pace around 7:45/mile and then when I was cooling down I felt some sudden sharp pain in my right hip flexor. I brushed it off and thought I’d foam roll it out, rest, and be all good to go. Well Monday morning, I woke up and couldn’t lift my left without pain. Ahhhhhhhh!
Thankfully I work at a health clinic with a sports med doc. Praise the Lawwwwd.
So I got to work and Dr. Katz did a full assessment, gave it a deep tissue massage and told me to ice/heat, rub Arnica on it [a natural Bengay] and take ibuprofen to fight the inflammation. Then I called coach Mark and he told me to stay off it for at least 3 days. BUT the good news is he is super confident I’ll be good to go by the end of the week and I’m still on target to run a BQ.
He also told me it wasn’t the smartest thing to do a long, fast run after a weekend of travel. Ooops.
“The good news is you won’t do something stupid like that again so we’ll fix it and move on.”
I’d be lying if I said it hasn’t been hard to completely rest. I didn’t really move from the couch all day yesterday after getting off work at noon. But honestly, this little injury might be the best thing that happened throughout this training. I was definitely feeling pretty run down and after allowing myself to sleep in late, lay on the couch for endless hours, and just take a break I already feel so much better and mentally in a MUCH better place.
I’ve really been focusing on fueling up well [minus last weekend’s shenanigans] and eating A LOT of quality food. I often get asked by clients about eating when you’re not working out. And my answer is you still need to eat A LOT. We need energy to shower, walk around, get out of bed, brush our teeth, breath, sweat, digest food, etc. If you’re eating less than your body needs, your metabolism will slow, you experience tiredness in the afternoon, digestion issues like constipation, gas and bloating [tmi?], sluggishness, and difficulty maintaining your body’s set point. Our bodies are meant to be efficient fuel burning machines. We don’t have to work out endlessly and police food to maintain a healthy body weight.
That ain’t living ya’ll.
We should enjoy food and nourish our bodies well so they can do their job.
So since I’m resting, there was no track workout for me this morning. Just a later alarm clock and breakfast!
Pumpkin pancakes with cinnamon apples, almond butter, and maple syrup + green smoothie + coffeeeeeee.
Mid morning snacking of baby carrots.
Lunch time was pizza toast. One of my favorite quickie meals…just slather some hummus, tomato paste, avocado and nutritional yeast on some bread [I love TJs sprouted grain or Ezekial!]. Half my avocado was rotten so I only had a little bit, dangonit. Now this doesn’t taste exactly like pizza but more like pizza lunchables. Remember those??
carrots // banana chocolate chip bread // yogurt with bluebs
And dinner was my second time eating a simple recipe I came up with last week.
Super easy, super yum.
Spaghetti Squash Pasta Puttanesca
1/2 cup chopped mushrooms
1/2 cup chopped zucchini
1/4 cup chopped green olives
1/4 small onion, diced
2 cloves garlic, diced
1/2 cup sliced grape tomatoes
Italian seasoning and sea salt [to taste]
~3 cups spaghetti squash [here’s how to cook it!]
First, add a little grapeseed or coconut oil to a pan over medium heat. Don’t use olive oil for high-heat cooking, all the good antioxidants in olive oil turn to carcinogens when heated. Save it for salad dressings and hummus! Saute your onions and garlic for 2-3 minutes. Then add in your zucchini and mushrooms and cook 3-5 minutes until they start to brown.
Then add in your chopped tomatoes and cook for 1 more minute. I usually salt my food as I cook so after adding each veggie, add a little bit of salt but be careful to not go overboard…just a little will do it! Then stir in your spaghetti squash and olives and cook until heated through.
Add as much seasoning as you like and drizzle with some olive oil. Bon appetit!
I needed something carby to go with this so ate a leftover sweet potato from the fridge. Weird combo, yes. But eh, it got the job done.
Because who cares about dinner when dessert is this.
This recipe for banana chocolate chip cake takes 2 minutes to whip together, bakes in 15 and serves one.
Yes, I’ll take another please.
Alrighty friends, I’m resting more today and praying for quick healing!
Now go on and eat something yummy today ok?