Happy Tuesday and a big hooray for marathon week!
I forgot to mention in my last post that one of the most important things to do this week is to get good sleep in order to be well-rested for the marathon. For me, that means 8 hours per night, which translates to a bedtime earlier than most little old ladies.
Oh, the sacrifices we make for running… Are they worth it?
Sometimes I wonder if I’m making the right choices in life. Not just with running, but also working my tail off in grad school while working full-time and keeping a full running/racing schedule. This weekend was a perfect example. Halloween in NYC is exciting, fun, and costume parties are a-plenty. But what was I doing during all of these said parties? Studying biochemistry and working on a research paper on sodium and hypertension risk.
I love this stuff, but still… Womp, womp.
Hearing about fun nights out this past weekend and seeing crazy Facebook photos of friends in costume kinda made me wonder if I’m missing out. My 20’s aren’t going to be around forever (eek!), and don’t want to completely zoom through them without even noticing. Because the thing is, the past couple of years have flown by in alarming speed, and the last thing I want to do is look back with any regrets.
That’s when I look at the big picture, say 2 years down the road, and see myself working as a registered dietician and helping people through one of my biggest passions – nutrition. And maybe having a Boston Marathon under my belt 🙂 And the only way to do that? Continue busting my ass, of course! Passing on a few parties and fun trips doesn’t seem so bad when I think about finally reaching my goals.
After all, it is a marathon, not a sprint, yeah?
This morning I ran a chilly 4.7 miles with Lindsey. It is nippy in NYC so far this week (however, I’m not even going to mention how great the 10-day outlook seems for November 7). Three more runs until the big race!
Since I’ve had serious marathon brain lately, reading through the latest Runner’s World prompted me to make something new from one of their recipe/nutrition pages: spaghetti squash!
I had never made one before, and the thought that the fleshy insides came out looking just like spaghetti intrigued me (food nerd alert!). So I washed the squash, poked some holes in it with a fork and place it in a 400 degree oven on top of some tinfoil.
I wanted to make some sort of stir fry to go on top of the squash, so I chopped up some bell peppers, zucchini and broccoli while the squash roasted
And stir fried with some chicken breast and a little olive oil when the squash had about 10 minutes left in the oven. It took about an hour to roast, and I removed it from the oven and sliced in half.
It’s important to take the seedy centers our first, and I found a knife to work best
And then sectioned into smaller pieces to get the flesh out easier
Once I got the hang of it, it was a piece of cake!
And I topped with the stir fry, added a little Smart Balance and Italian seasoning
Kinda looks like pasta, right? The squash is very versatile – it can be sweetened up or prepared on the more savory side. Since it is not nearly as filling as actual spaghetti, I had another plate after this one and just added a touch of nutmeg and cinnamon.
Spaghetti Squash with Vegetable and Grilled Chicken Stir Fry
Ingredients (serves 1)
- One spaghetti squash
- 5-6 broccoli florets
- 1/3 cup chopped zucchini
- 1/3 cup chopped red and green bell peppers
- 1-2 oz chicken breast
Preheat oven to 400 degrees. Wash squash thoroughly and pierce multiple times with fork. Place on tinfoil or baking sheet in oven for about one hour. While squash is roasting, prep and chop vegetables for stir fry. Once the squash has about 10 minutes left to roast, stir fry vegetables and chicken on fry pan with 1 tsp olive oil or cooking spray. When the squash is done, remove from oven and let cool for a few minutes. Slice in half, and then slice in to quarters. Remove seeds from center with knife. Then scrape squash off of the skin with a knife and onto a plate or Tupperware. Once you have the desired amount of squash (I ate about 3/4 of the flesh from one squash), top with vegetables and chicken, add a pat of Smart Balance and season as desired.
I must get to my polling place before work and rock the vote – good days, all!
Question: What do you make sacrifices for? Is it worth it?