Just a quick note to say I happily completed my 4-miler today (in 45 minutes) without stopping or slowing down! This is a big deal for me. I’m usually tempted to do one or the other at least once during a run. I am also usually tempted to keep sipping water – which slows me down.
I’m trying to hydrate better pre and post-run, so that I do not drink as much during the run. I have also been having issues with side stitches and I heard that could be a result of drinking too much during a run.
In other good news, my upper foot ailment had decreased. I loosened my laces and it seemed to help a lot. I think I was starting to develop bone spurs. Ouch.
Also I am trying out a new recipe tonight for dinner. It was in the April issue of Runner’s World and it’s called Pasta Bean Toss. It looks like a super tasty post-run meal. Refuel post-run with this carb-and-protein packed recipe, created by Joan Salge Blake, nutrition professor at Boston University.
1 pound whole-grain penne
2 medium red onions, thinly sliced
2 large garlic cloves, minced
1 teaspoon vegetable oil
5 carrots, cut julienne-style
2 cups raw broccoli florets
12 ripe plum tomatoes, diced
3 tablespoons Worcestershire sauce
4 tablespoons fresh basil, chopped
1 15-ounce can red kidney beans
1 15-ounce can white kidney beans
1/2 cup grated Parmesan cheese
Cook pasta according to package. While pasta cooks, in a large frying pan saute onions and garlic in oil until tender (two minutes). Add remaining vegetables, tomatoes, Worcestershire sauce, and basil. Simmer for four minutes. Add beans and simmer for two minutes or until veggies are tender. Add pasta and cheese, and toss. Serves six.