After Saturday’s run (which was probably a bit more than the Achilles would have liked, judging by the stiffness and soreness that greeted me on Sunday morning…), I made a pact with myself to stick with a plan of lower mileage until I get a few more PT appointments under my belt.
No more than 3-5 miles, every other day. Period.
Ok, maybe a lot of things, heh…
I’m slowly learning that I’m the type of person that needs some tough love every once in a while. Whether it be from my PT, a boss at work, parent or even doing poorly on a test at school, tough love helps get my butt in gear, open my eyes to what I’m doing wrong and help me see what needs to be done to make things right.
And so far, so good this week! I stuck to the elliptical on Monday and did a treadmill/elliptical combo on Tuesday:
- Elliptical: 30 minutes
- Treadmill: 3.6 miles, 32 minutes
My PT also did ultrasound on the injured area, which is supposed to help promote healing, reduce inflammation and breakup scar tissue. It’s feeling better than it has in weeks – hmmm, I think I may finally be on to something…
Anyways, since Sunday was the first day of spring (at least that’s what they’re saying, this craptastical weather in NYC is leading me to believe otherwise), I thought I’d share a recent dish featuring a ton of springy veggies.
I also added a few chunks of goat cheese after taking these photos (doh! how could I forget!). The dish was light yet hearty, and the veggies were crisp and fresh. A great post-run or post-workout dinner to help ring in spring (or stare longingly out the window and with it would start looking like spring already!)
Spring Veggies with Bay Scallops and Whole Wheat Penne
- 10-12 small bay scallops
- 1/2 cup chopped asparagus
- 1/3 cup chopped red bell pepper
- 4 crimini mushrooms
- 1/3 cup Brussels sprouts, halved
- 1/3 cup yellow squash
- 1/3 cup kale
- 1 plum tomato
- 1/3 cup dry penne
- 1 tsp olive oil
- 1 clove garlic, minced
- 1/2 oz. goat cheese
Boil water for pasta in a large sauce pan and add dry penne. At the same time, heat garlic and olive oil in large skilled until warm. Add bay scallops and sauté for about 2 minutes, and then add all vegetables except tomato. Sauté vegetables and scallops together until the veggies are tender and the scallops are opaque, about 6 minutes. Throw in tomato and sauté together for another minute. Penne should be tender, so drain and add to large plate or bowl. Top with veggies and scallops and add salt and pepper to taste. Mix together with a little Smart Balance, butter or olive oil. Sprinkle with goat cheese and enjoy!
Question: Do you need tough love from time to time? Yay or nay?