This recovery thing is killing me. I’m not feeling that I need to recover. Pundits warn against those very feelings, advising on the resistance of all urges to get back out there and run to early. Shane isn’t helping since he’s still on 4 AM work out mode. Good thing it’s been wet and raining, the type of weather you dread when you HAVE to get those miles in. In spite of the cold temperatures and wet weather, my legs are screaming to break into run mode when walking with Shane.
To channel that excess energy, I get up early, when the whiny dog calls,
Yesterday I got on the elliptical, did some yogic stretching and walked 3 miles with Shane. The stretching didn’t go so well. I’m usually very flexible but couldn’t manage to bring my feet together in Baddha Konasana.
Today was just a 4 mile walk with Shane, no yoga even though it was probably better for me than the walk. Our walking pace was actually 1 minute faster than before the marathon. I’m on the mend!
My diet has gone back to being boring. Major self control is in order because I’m craving carbohydrates like crazy. I love to eat. Running gives me a wonderful excuse to eat.
I stay away from desserts and most sweets even when training for a race because the sugar only makes me crave more sugar. How do I satisfy those sweet cravings? Fruits (apple, orange, or banana in the morning) and dried fruits such as raisins and dried cranberries. The dried fruits with a few nuts are added to my snack of plain yogurt in the morning and afternoon. Cheat day is Friday when we go out to eat. If the restaurant of choice doesn’t have great bread, I feel completely ripped off. LOVE BREAD!
Speaking of bread….
CORNBREAD.. in a muffin.
A classic cornbread muffin modified. Easy to make for a nice accompaniment to a weeknight meal.
Makes 8 medium sized muffins
- 1 cup cornmeal
- 1 cup all purpose flour
- 3 rounded TBS granulated sugar
- 1/4 tsp salt
- 3 1/2 tsp baking powder
- 1 cup 2 % milk
- 1/3 cup canola oil
- 1 large whole egg
- 1/2 cup Italian Blend Shredded cheese
Preheat oven to 425 F. Spray muffin tins with non-stick cooking spray.
In a medium bowl, mix the flours, sugar, salt and baking powder. Make a well in the middle.
Add to the well, the milk, oil, and egg. Mix until incorporated using a fork or spoon. Do not use an electric mixer. Mix in the cheese.
Spoon into muffin tins and bake 15 – 18 minutes or until they begin to brown on top and are cooked through. 
Make sure to eat them while they’re warm. Did I eat them? I nibbled with self control. 😉
These are super to put along side a big bowl of piping hot chili or soup. The cool weather is here!
Do you have a favorite bread? Bagels? Pita Pockets? Flat Bread?….What’s your bread?! Lori: I KNOW your favorite (and those bagels make me drool!). Monet makes eye popping homemade bread to die for.
Joanne
I seriously love the St. Joseph’s bread that I stole from you! That bread and corn bread (which we made last night) are my fav. Bread is my weakness……… 🙂
Thanks. That was one of the best Taste of UTica recipes.
Cheese bread for sure. Hang in there with the recovery…
Thanks. Can’t wait to hear about how you rock that marathon this weekend.
All bread is my tastebuds’ friend! Just not a friend for my middle.
Good luck holding back from the running. I’ve got another little three miles tonight if the rain stops. (Who let it rain in LA today?) I’d take Shane if I could. My little man poops out after running down the hall.
Even if it rains in LA, I’d love to be there. Can’t get enough of California.
YUM! (that is all).
And again, congratulations on such a monumental feat!
Thanks 🙂
Oh HEY! I just checked out your site. I’m flattered to have a Star stop by and offer congrats 🙂 WOW!
Thank you for the mention, sweet woman! Cornbread sounds so delicious right now…mostly because I have a big pot of soup on the stove. I love how you added cheese to your muffins too. Just delicious. And I love bread too…so very much (as I’m sure you can tell from my blog) My favorite bread is a simple loaf of honey whole wheat. Yum!
I’m with you on honey whole wheat. YUM!
I just emailed the recipe to myself to make this weekend. Yum! I have a weakness for bagels.
Oh YES! Bagels.
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yesss recovery is so so so important – make sure you dont give in! use this time to your advantage 🙂 i like the excuse to be lazy every so often 😉
Whatever gave you the idea that I liked bagels?? 😀
I laughed at Shane waiting patiently there on the stairs. Pets – the best alarm clock.
Regarding the hamstring exercise – Stiff-legged deadlifts and good mornings are the best exercises to work them out. Hands down!
Yum! That bread looks so good!
After my half in May I was just itching to work out. I hate taking it easy! And I hate eating less when I am not running.
I love any bread my husband makes 🙂
I love bread too and that cornbread look really good, the recipe also seems easy enough.. maybe even I could make it at home?! 😀
Another way to tame your sweet tooth is to eat sweet veggies. You can roast sweet potatoes, just chop and toss in olive oil, sea salt, and cinnamon. Bake at 425 for 20 min or until soft.
The house will smell so yummy like there’s a pie in the oven. All those squashes in the grocery store this time of year are great as well. I made acorn squash earlier in the week, slice up and bake for 40 min. Delightful!!
[…] up: Cheesy Corn Muffins courtesy of Joanne at Apple Crumbles. These were SO easy to make. Joanne’s recipe calls for a […]