This morning’s run was a tough one to get through – I felt sluggish after yesterday’s rest day (although it was MUCH needed) and the Achilles was extremely cranky.
The negative voice in my head was prominent – “You’ll never feel back to normal”, “Is it even worth it?”, “Why do I even run in the first place?”, “Ok, the pain isn’t going away. In fact, it’s getting worse…”
Needless to say, it wasn’t a great run and I probably should have stopped before my 5 miles was up because the Achilles was just not feeling good. After a week of fairly steady progress, a setback like this is not only annoying, but really affecting my psyche. Life has been pretty challenging lately, and not being able to run – my outlet for so many thoughts and emotions – hasn’t helped.
But, it’s times like these when we find out what we’re made of. And setbacks, running or otherwise, are part of life. Thinking positively is always the first step I take to getting back on track after a setback. And I guess there’s no better time to start than now, yes?
So on that positive note, I have a great bean recipe to share. Trader Joe’s 17 Beans & Barley mix is a gorgeous, colorful mixture of beans (kidney, garbanzo, lima, lentil, etc.) and barley. One bag costs about $1.69 and makes a giant batch of hearty goodness.
Lately I’ve been overlooking beans when planning meals, but they’re an abundant source of a ton of nutrients. Just 1/2 cup of cooked beans provides the following:
- Protein – 6-7 grams
- Complex carbohydrates – 20 grams
- Fiber – 6-8 grams
- Potassium – 200 – 400 mg (9% daily needs)
- Iron – 2-3 mg (11-16% daily needs)
- Folate – 100 – 200 mcg (30-40% daily needs)
The beans need to be soaked overnight in a large bowl, covered with water.
Prep is simple and easy – chop up mirepoix (carrots, celery, onion and garlic)
And sautee until tender while heating up the beans with vegetable stock
After about an hour the beans are tender
I added steamed broccoli and cauliflower to the mix
This dish was so full of flavor from the broth and garlic, I didn’t even add any salt or pepper (though I usually tend to go pretty light on them).
Hearty 17 Bean and Barley Stew with Broccoli and Cauliflower
- 1 package Trader Joe’s 17 Bean and Barley mix
- 1 large carrot, chopped
- 2 celery stalks, chopped
- 1/2 onion, chopped
- 1 clove garlic, diced
- 4 cups vegetable stock
- 3-4 cups steamed broccoli and cauliflower
Soak beans overnight in a large pot, covering entirely with water. The next day, rinse beans and add to large pot. Cover with 3-4 cups vegetable stock (depending on how thick you like your stew/soup). I used less stock because I wanted a thick consistency. Turn heat to high, and sautee vegetable mixture in separate skillet. When tender, add veggies to beans. Bring the mix to a boil and cover, let simmering for about an hour. Check periodically and add liquid as desired, and when beans are tender the dish is done. Add broccoli and cauliflower to beans, mix together and enjoy!
Question: How do you recover from a setback (running or otherwise!). Favorite bean?