I had a really good run with Ted on Saturday. We ran over 9 1/2 miles at an easy pace. Sunday was a 16 mile run. It should have been a strong long run with a marathon pace last 6 miles. It wasn’t. I fizzled. Not really bad but I didn’t have enough in me to get any where close to goal pace. I spent the rest of Sunday morning and early afternoon in the kitchen and by 3 pm, began to crash.
Monday morning everything hurt, from my neck to my feet. That’s the body saying “It’s BREAK TIME!”. So I took Monday off from weights and running. Paying attention to all the signals of burn out, I’m going to go easy on myself until Saturday when the 30K Heart Run leaves Van’s Tavern at 7:30 am.
Running and training becomes stale when you push past your peak. Paying attention to the signals that your body needs a rest is just as important as training hard. Recovery helps heal tissue and enables you to push harder in the next workout.
Meatless: Two Recipes Twice as Good
From the kitchens of Martha Stewart Living. Get ready for a series of healthy plant based recipes beginning with hot and spicy.
Stuffed Marinated Hot Red Cherry Peppers – I don’t know what I was thinking when I took a whole pepper and popped it right in my mouth. Guess I thought the marinade and the cheese would tone down the heat. Certainly NOT the case. Within 30 seconds I had rapid hiccups. If you’ve never suffered these type of hiccups let me just say it’s an AWFUL feeling. One hiccup after another, RAPID FIRE HICCUPS. These “throat contractions” happen to me when I eat something extremely hot.
Don’t get the impression that just because I had a hiccup attack these pepper weren’t good . They were. They were very good. But if you don’t like hot peppers, make sure to purchase the mild cherry peppers so you can enjoy all the flavors in this recipe.
-Makes 6 – 7 or double up for 12-14
- 6 -7 hot red cherry peppers, seeded and cored (or you’ll regret it!) *SAVE THE TOPS
- 2 oz Pecorino Romano Cheese or Provolone, cut into 1/4 " cubes
- 7 sprigs fresh marjoram (and more for garnish)
- 2 TBS olive oil
- 1 TBS red wine vinegar
- 1/2 clove garlic, minced
- salt and pepper to taste
Stuff each pepper with a cheese and a sprig of marjoram. Arrange the peppers and their tops in a glass pan.
Whisk olive oil, vinegar and garlic together and season with salt and pepper. Drizzle over the peppers. Allow to marinate at room temperature for 1 hour.
Preheat oven to 400 F. Place tops on the peppers (making whole again). Bake for 12 – 15 minutes until cheese melts and peppers become tender. Allow to cool slightly, but cheese still melted and warm then garnish with marjoram and serve. 141 calories per serving. 2.6 g carbs, 4.2 g protein, 3.9 g fat
Couple the above appetizer with the following healthy Mediterranean Chickpea Salad and you’ll be feeling fit as a fiddle, ready to go.
- 1 tsp minced garlic
- 2 tsp fresh ground pepper
- 3 TBS sherry vinegar
- 2 TBS olive oil
- 3/4 tsp dried oregano
- 2 x 15 oz cans chickpeas, drained and rinsed
- 2 cups cherry tomatoes, cut in half
- 3/4 English cucumber, peeled and diced into 1/2 inch cubes
- 3/4 green bell pepper, seeded and diced into 1/2 inch pieces
- 2 carrots peeled and cut into 1/2 inch pieces
- 3 scallions, sliced 1/2 inch thick
- 3 TBS chopped flat leaf parsley
- 2 TBS torn basil leaves and more for garnish
Whisk garlic, pepper, vinegar, oil and oregano.
Add chickpeas, toss to coat with dressing. Let stand 1 hour, stirring a couple of times.
Add tomatoes, cucumber, bell pepper, carrots, scallions, parsley, and basil. Toss to combine. Serve with garnish of basil leaves.
196 calories, 27 g carbs, 8 g protein and 6 g fat.
Fresh and clean. No loud flavors but it does scream healthy and good all around.