In the next few weeks, I’m going to seriously weigh my options concerning the Boston Marathon.  Training has not been fun, not anything like my first marathon. I enjoyed just about every day of running training for WineGlass last October.  Trying to pursue my endeavors to train hard for Boston, I’ve been met with one set back after another. Is someone trying to tell me something?!!!

It’s time to think about the upcoming race and why I’m doing it. If the hurdles keep on coming, I’m going to back out of Boston 2011.  I want to enjoy running and look forward to every race with excitement and anticipation, not dread.  It’s too early to decide right now, especially since I’m just getting over the flu and nothing feels good anyway.  My one main concern is that if I choose not to run, I have to live with that choice without regret.  That might be very difficult for me to do.  Will keep you posted.

On a positive note:  I did have a good workout today, all be it riddled with coughing, I ran 9 1/2 miles.   5.5 interval session with a mile warm up and 3 mile cool down.  The pain in my ribs is still there but the P.T. said that is due to the over correction of my pelvic alignment.  The muscles along my side were shortened and since the pelvis has been realigned, those muscles got stretched out and running hard over extended them.  All in all, everything feels a bit better.

BURGERS!

Talk about a meal with nutrition!  This one will knock your socks off!  Fiber, antioxidants, omega-3 fatty acids, Vitamin D, Vitamin B12, Selenium… I’m running out of breath!  Black beans and salmon are a two very good foods for your body.  More on salmon HERE

I created a burger without the bread crumbs.  These are gluten free as long as you buy GF Tamari Sauce (soy sauce). 

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Makes 6 – 8 burgers

  • 1 can (15 oz) black beans – low sodium, drained, rinsed
  • 1/2 medium sweet potato – cooked and peeled (microwave it for 8 minutes to cook it in a hurry)
  • 1/2 small green bell pepper – seeded and diced small
  • 1 Eggland Best Egg (large egg)
  • 2 tsp Old Bay Seasoning
  • 3/4 tsp salt
  • 1 can (15 oz) Red Salmon – drain, remove large bones, and flake
  • 1 tsp Gluten Free Tamari / soy sauce
  • Olive oil for frying

Place the beans and potato in a bowl and puree either with an immersion blender or use your food processor.  I left the mix a little chunky but you can get it to a nice smooth puree if you prefer. A few whole beans add a nice texture though.  

Add the pepper, egg, seasoning, salmon and tamari.  Mix it up.

Heat the pan with the oil for frying over medium-high heat. When hot, add the mixture in about 3 TBS per patty.  Form into a patty and let cook for about 4 – 5 minutes per side depending on the size of your burger.  Keep warm in a 190 deg. oven until your veggies are ready, about 5-10 minutes.  *We had grilled asparagus with our burgers – No Bread!

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There are enough natural carbs from the potato and beans without over doing it at dinner time.  No high glycemic rankings in this meal.

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