This wrist recovery is going slow at least for me. I have been running, completing 44 miles this past week.  Running outside gets painful after a few miles. My wrist tends to cramp up.  I usually walk fast with Luke for about a mile and a half then take Zoey for 3 to 5 miles.  When I get home, I hop on  the treadmill and finish my run with a brace on the wrist. 

Big news this week:  new treadmill!  Awesome! T50XER by Matrix. Love it.  I’ve resolved to do speed work on the mill and only if the roads are absolutely clear will I venture out for a run. 

As for weight work, doing a lot with my legs obviously.  I can finally pick up a 3 lb weight. I know! Piddling little light weight but that’s all I can do for now. So a lot of various squats, balancing, back work. I’m feeling good and feel like I’ve maintained muscle tone and 3/4 of my endurance.  Healthy eating has been prioritized and I’ve actually lost a lb or two.

The week coming up will be my first speed work out (only 1 session) and easy or aerobic runs. My long run endeavor will be 14 miles. Last week I ran 12.92, if I include my prerun walk, a total of 14 plus. I hope next weekend my run will be 14 plus at least 2 walking miles.

A recipe for health and fulfillment.

All natural free range egg and organic lentils make this dish something your body will be happy to digest and reap nutritional benefits.

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Oven Baked Eggs with Lentils

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Lets cook the lentils first.

  • 1 cup dry lentils:  Rinse the lentils well.  Boil 2 cups of water and add the lentils. Reduce the stove temperature to simmer, cover the lentil pot and cook for 20 minutes.  Turn off heat and allow to cool.  When cool enough, squeeze out any excess moisture.

The rest of the ingredients. 

  • 1 TBS olive oil
  • 1 leek, clean then slice thin.
  • 1 green bell pepper, chop small
  • fresh ground black pepper
  • 6 large eggs, beaten
  • 2 1/2 cups goats milk
  • 1 TBS turmeric
  • 1 tsp ground cumin
  • 2 tsp minced garlic
  • 1/2 cup fresh chopped Italian flat leaf parsley
  • 1/2 tsp sea salt
  • 1/2 cup (or more if you like) Parmesan-Romano grated cheese
  • smoked paprika (optional)

In a sauté pan, heat the olive oil over medium heat.  Add the leek, green pepper, and fresh ground pepper. Cook for 8 – 10 minutes.  Stir into cooled lentils.

Beat the goats milk into the beaten eggs then add the turmeric, cumin and garlic.  Blend into the leek mixture and stir in the parsley and salt.  Sprinkle top with paprika if you like.  Refrigerate for one hour.

Preheat oven to 375 F.  Allow the eggs and lentils to come to room temp. as the oven preheats.

Pour into non stick baking dish.  Sprinkle top with cheese and bake for 40 minutes.

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I call this Phase 2 of the broken wrist saga because now the cast is off, pin and stitches removed after 3 weeks.  Guess I was expecting to have almost normal wrist function but that is far from the case.  There is no flexibility nor strength. I try to bend and turn in all directions throughout the day but I’m not sure how much I should force it. 

On a positive note, I was given clearance to run so I’ve been on the treadmill for the last 4 days.  Starting at 3 miles with a dog walk for 2.25.  The next day, a total of 8 miles, 4 with the dogs and 4 running on the treadmill.  3.25 treadmill miles on Friday and 10 treadmill jogging miles Saturday.  I’ll end this week with 4 Sunday and a couple of slow 1 mile walks with the dogs. I’m going slow so as not to get hurt trying to get back some endurance so those 10 slow miles as a long run were ok even though behind scheduled miles for Boston training. 

Another problem is slowing me down.  The treadmill belt is worn and unreliable so running has to be slow and my running gate compromised because of avoiding the worn area.

As for strength, 4 days after cast removal I can hold a half full coffee cup and the incisions look terrible but getting better everyday.

stitch fix1stitchfix2

I wear the brace only at night while sleeping and when running on the treadmill.


A long way to go in getting ready for Boston but I won’t stop trying.

Healthy Eats

Full meal or something on the side, a dish that is well worth the work. Get ready to grate!

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  • 1 cup farro
  • 2 small to medium zucchini, trim ends, rinse, wipe clean and grate into a towel.
  • 1/2 bunch of asparagus
  • 4 medium to large radish, grated
  • 5 scallions, chopped
  • 1/2 fennel bulb, grated
  • 1 can red kidney beans, rinsed
  • 3 TBS olive oil
  • 1 1/2 TBS lime juice
  • 2 TBS lemon juice
  • 2 tsp honey
  • 1 tsp ground cumin
  • 1 tsp dried cilantro or 1 TBS fresh chopped cilantro
  • salt and pepper to taste
  • 1/4 cup roasted seeds with maple syrup finish (preheat oven to 300, mix seeds with 1 tsp maple syrup, spread sticky seeds on a parchment  lined cookie sheet and bake 20 minutes.  Set aside.

Add 1 cup farro to 3 cups boiling water.  Cover, reduce to low and allow to cook for 15 minutes.  Add beans and allow to cook 5 minutes more.  Pour into a colander, rinse and set aside.

Squeeze as much liquid out of the zucchini as possible.  Place in a large serving bowl.

Using a potato peeler, peel  the asparagus into the zucchini bowl.

Add the grated radish, chopped scallions and grated fennel into the zucchini.  Pour in the farro and beans.

In a measuring cup, add the olive oil, lime, lemon juices, honey, cumin and mix.  Pour over the farro- zucchini and gently mix to coat.  Salt and pepper to taste.

Top with cilantro and toasted sweet seeds.

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Get cooking with great grains! What’s your favorite nutrient loaded whole grain?

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Broken Wrist Runner and Mushroom Farro Thick Soup

December 30, 2016

On December 10th I slipped on ice and broke my wrist. Never having broken anything before, I wasn’t sure what I had done.  Here is the reenactment of that fateful morning: Just wasn’t in the mood to do an out and back longer run of 14 miles. I thought I’d do a short run at […]

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Seven Layer Bars

December 17, 2016

Nine days before Christmas and I broke my wrist. Still have cookies to make but that’s going to be tough. I’m right handed and as you might guess, I broke my right wrist. Never one to give up, I found a recipe really easy to make. Seven Layer Cookie Bars   Makes 24 squares You will […]

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Tortellini Spinach Soup Revisited

November 20, 2016

The weather has turned and it’s time for soup. After fun in the cold, wet snow, there  is nothing better than a big, robust bowl of soup. I was reminded of the healthy benefits of including spinach in our diets by Helen of Well-BeingSecrets. Check out this super food here: Spinach Health Benefits Now, what […]

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Just Move and Egg Rolls: Fitness and Food

October 27, 2016

I just read an article in the local paper “Keep on Moving: Exercise, even in small doses, offers tremendous benefits for senior citizens”. Exercise in small doses offers tremendous benefits for EVERYONE, young, middle age, and seniors. The CDC (Center for Disease Control and Prevention) offers weekly recommended physical activity requirements for optimal health on […]

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