I would consider myself a pretty active person. On most weeks I get to the gym about 4 times and then try to fit in an outdoor weekend activity, which is usually cycling or more gym time. Lately this exercise schedule has been thrown out the window with the end of the semester approaching fast. Now I’m getting to the gym 2, maybe 3 times per week if I’m lucky? Fitness is a huge part of my life and it just makes me feel better too, so I’ve been a bit blah not being able to get that time in. Weekends have actually been my saving grace because I’m still able to fit in something, and this past weekend I tried my hand at running!
I know that I am an anomaly in the blog world since I don’t run, and so many of you are awesome runners! I really have been wanting to try my hand at a sprint triathlon sometime in the future, so I figured I better start training now for next season’s races! Honestly I can say that I’ve never just gone for a run for the fun of it. I’ve had to run a bit for dance team in college and we had to run up and down the bleachers of the football stadium, but that’s about it. I’ve never really liked running because it is very repetitive and gets old on a treadmill to me, but running outside is so much better!
On Sunday I met Kristen at 7am at a local running store and we went for a chilly 5 miles with a couple short walking breaks in between. Honestly, aerobically I felt great, like I could keep going (we were taking it easy which was good). My body didn’t feel too bad afterwards, and right when I got home I fueled with a nice smoothie and handful of pistachios. As the day wore on though, my joints were not liking me at all. Right below and to the outside of my knee was hurting like a mother and I could tell my IT band was not right. I could barely make it up the stairs. Darn it all, I just want to be a runner! I can cycle 50 miles, dance for hours and jump around for kickbox, but running is just different. I think it is the repetitive motions. I took some Aleve, and finally tonight it’s starting to feel a bit better, but I’m hoping that with time and gradual training my body won’t hurt as much . . . right??? (reassurance please!) I may have to have someone look at my form and see if it’s off.
I am sure wanting one of these right now to track my training and practically run and cycle for me! lol
The rest of the weekend was spent in the library and working on presentations, so I won’t go into detail. I’m still working on my last proposal, and hope to start actually writing it tonight. My goal is to have it all done before Thanksgiving so I can enjoy the holiday.
I had a request from Amanda to recap the sweet tater lasagna I recently posted 🙂 This was a small version since I was using random leftovers, but you can always make more and have more layers!
- 2-3 cups pasta sauce
- 4 lasagna noodles, cooked
- 2 cups ricotta with Italian seasoning, garlic powder & fresh basil
- 2 small sweet potatoes (yams) sliced very thin
- sautéed mushrooms, along with a roux added (1 cup NF milk and 1 tbsp flour) and a bit of pasta sauce
- Any kind of cheese for topping: mozzarella, parmesan, etc.
Layer everything in the pan, alternating, and cover it with foil so the sweet potatoes will cook. Bake at 425 for about 25-30 minutes then un-cover, top with cheese and bake till golden.
I loved all your pistachio ideas and links, thank you!!! With an overwhelming majority, most of you want some pistachio ice cream, and boy that doesn’t sound like a bad idea if I do say so myself 🙂 Plus I have a couple vanilla beans screaming to be used in ice cream! Even though it’s getting pretty chilly outside, I always enjoy some of that.
Speaking of pistachios, here’s another quick and easy way to use them . . .
Coconut-Pistachio Crusted Chicken
(measurements are approximate)
- cup pistachios
- 1/2 cup shredded plain coconut
- 1/3 cup parmesan
- all-purpose seasoning (mrs. dash)
- 1 pound chicken breasts
- 1/3 cup egg white
- 1 tbsp honey
Pre-heat oven to 425. Pour the pistachios, coconut, parmesan and seasoning in a food processor and pulse until fine; place in a shallow dish. Pour the egg and honey in another shallow dish. Cut chicken lengthwise to make them thin, or you can pound it. Dip chicken in egg white mixture, then coconut mixture and place on a wire rack in a sheet pan. Drizzle chicken with a little olive oil.
Bake for approximately 15-20 minutes depending on the thickness of the chicken. So amazing!
They are also great chopped on top of a big salad! I’ve been eating a quite a few pistachios lately.
Are you a runner? How did you get started? Any tips? And if not a runner, how did you get started in your hobby of choice?
Hope your week got off to a good start 🙂
