Thank you so much for your ideas on nutrition-related posts! Stay tuned for posts on iron, my thoughts on meal frequency and cleanses and a daily recap of my eats this week.
Achilles update (I know, you’re all dying to know): inflammation and fluid build-up. Which could take days or weeks to heal, my sports doc says.
The positive: it’s finally feelin’ a little bit better. And, I can still cross train with no pain. So that’s what I did on Saturday morning, and decided to make up for missing my planned long run (13-14 miles) with 2 hours of cardio.
- 70 minutes on the spin bike (mostly in standing positions)
- 50 minutes on the elliptical
Core work and stretching after. A gym rat I am not, but it was not as bad as I had been thinking (thanks to Jay-Z, cough Kelly Clarkson cough, MJ and Fall Out Boy for getting me through the spinning). And a delicious breakfast of PB, mixed berries (frozen & thawed) on Ezekiel sprouted grain cinnamon raison toast
I know I’m only a few weeks into marathon training, but I’m still considering this a significant setback. Not knowing when I’ll be back on the roads is driving me bananas, as well as the fact that I’ll need to come back gradually and either tweak my training plan or rethink the race all together. All I can do is roll with the punches at this point though, yes?
I guess a little lesson in flexibility is kind of necessary for this very figuratively non-flexible gal (literally, I’m actually quite bendy). 🙂
So I’ll continue to XT like a champ and practice my Bikram yoga (maybe a bit more often).
Dinner was simple, but included one of my new favorites – baked sweet potato “fries”. These are so easy and SO delicious.
Just chop up a sweet potato or two
Coat in a little Canola or olive oil and sprinkle with salt, pepper and cumin
Bake in a 400 degree oven for about 25 minutes
Served with ketchup and wild Dover sole (and an unpictured salad with greens, cauliflower and red bell pepper).
Question: Favorite way to cook/eat a sweet potato?