I’ve been feeling a bit under the weather lately. Ever since my nagging leg pain has gotten worse instead of better, and daily walking in addition to running continued hurting, I haven’t quite been able to shake my blah mood.
Instead of preparing my breakfast the night before, I decided that the recent string of cold weather was the perfect excuse to enjoy a hot bowl of oatmeal instead. This morning, I began with a fail-proof base of 1/3 c rolled oats cooked with 2/3 c of plain water.
- frozen banana slices
- frozen strawberries
- 1 tbsp flaxseed meal
- 1 tbsp Banana Nut Muslix
- 1 tsp dried blueberries
- almond butter
- splash of organic soy milk
It was a good start to the morning.
A couple of hours before lunch, I snacked on half a brown rice buttery caramel rice cake – these rice cakes are so dense, that one cake packs around 80 calories (compared to the regular ones I used to buy which are around 35 calories per cake).
I was very happy to have re-stocked on green grapes again (thanks to my generous parents who donated some groceries to me over the weekend!).
Lunch was simple but delicious. I ate one In A Jiffy Spelt Veggie Burger patty sandwiched between pesto, salsa, baby spinach, and half a slice of toasted Ezekiel 4:9 bread. On the side, I added wilted spinach (aka. microwaved), a mix of salsa and creamy honey mustard dressing, and another In A Jiffy Spelt Veggie Burger patty. Yum!
I love apples. They are definitely one of my favourite fruits, probably because they have the crunch element that many other fruits don’t offer me. This was my last apple and it made me sad. Must remember to pick up some next time.
The below picture is not an accurate representation of how many Sweet Chili Crispy Minis that I ate. I really need to stop buying these snacks – I love them so much, and I just don’t seem to have any self-control when they’re in front of me!
I also snacked on the other half of the brown rice cake because I had an appointment with a Physiotherapist about my leg and knew that dinner would be much later.
Sooo….. I have an update on the leg situation. As it turns out, my injury has nothing to do with my knee. In fact, it took my physiotherapist a while to pinpoint the problem because I told her that it was my knee that was hurting when in reality, it was actually due to a sprained muscle on my calf. I looked it up and I think it’s the Tibialis Anterior muscle. After a very painful muscle massage, she taught me a strengthening exercise that I need to do between now and race day (May 30) and also told me to substitute my runs with other forms of cardio to keep my fitness level up without aggravating my muscle more. One of those runs happens to be a 20k LSD run scheduled for this Sunday. She said I could run it if I’m feeling better by then, but I’m scared it will be too soon. I’m going to see how I feel throughout the week. Needless to say, I feel very discouraged with this injury – but I know that these things happen and the best thing to do is to just be proactive about taking care of the injury and making sure it doesn’t get worse.
If I have to “run” 20k on the elliptical at the gym this weekend, then I will. It won’t be nearly as fun as running outdoors, but it’ll only be a few hours out of my life. If only I could pop in a movie to watch at the gym. 😛
When I got home, I wasn’t really very hungry, but was craving warm vegetables, so I scrounged together a few ingredients and ended up making a pretty tasty Zucchini, Eggplant, and Butternut Squash Stir Fry with Almond Sauce. I ate it with a few of Mary’s Original Crackers that my parents also gave me after they picked up a box from Costco. I *love* these crackers!
Zucchini, Eggplant, and Butternut Squash Stir Fry with Almond Sauce
- One Zucchini, chopped
- One Japanese Eggplant, chopped
- Half a Butternut Squash, chopped
- Fresh Spinach (as much as you want)
- 1.5 c cooked buckwheat
- Roasted Garlic and Red Pepper spice mix (a few hearty shakes)
- 1-2 tsp Red Pepper Flakes
- 1-2 tsp Turmeric powder
- 2 tbsp almond butter
- 2 tbsp rice wine vinegar
- 1 tbsp soy sauce
1. Spray the bottom of a non-stick frying pan and saute the zucchini, egglant, and butternut squash on medium heat until lightly browned.
2. Add roasted garlic and red pepper spice mix and turmeric powder and continue to fry vegetables for a few more minutes and then add cooked buckwheat.
3. In a separate bowl, mix together almond butter, rice wine vinegar, and soy sauce until well combined. Pour onto vegetable mix.
4. Turn off heat, add spinach and allow it to wilt.
5. Just before serving, add Sriracha for more heat (to taste). Enjoy!
After dinner, I relaxed with a steaming mug of Chocolately Chai and since I’m currently out of plain yogurt at the moment, I experimented with preparing a bowl of Blueberry and Banana Vegan Overnight Oats, inspired with this recipe.
- 1/4 c rolled oats
- 1/2 c organic soy milk
- 1 tbsp chia seeds
- 1/2 melted banana (by heating my frozen banana pieces in the microwave for a minute)
- 1 tbsp dried blueberries
I know it looks questionable, but I’ve had enough regular overnight oats to feel confident that this will be tasty. I’ll report back tomorrow.
And now, I will leave you with yet another set of injury-related questions: What’s the worst injury that you’ve experienced, and how did it happen?