With so much running my body seems to have taken on some issues. Nothing that can’t be fixed. Nothing serious. Issues that with smart running-recovery, heat and ice can be fixed in no time.
After the last race, it was time to run easy, no plan, just enjoy the warmer weather with the dogs. Unfortunately a little hip and shoulder pain has taken some of the fun out of my down time. I decided to speed recovery up a bit and see a Chiropractor.
The first visit resulted in two painful back
cracks adjustments and the recommendation to heat my hip area before running and ice afterwards. This worked. The heat therapy calms the pain and the ice afterwards help soothe the stress. As for my shoulder area, still very painful.
The second visit resulted in three adjustments, not very painful and most effective. I walked away from the office feeling “lighter” all over. As the day progressed, the shoulder pain came back but this time simply icing is recommended for the shoulder.
I don’t like being in pain. I’m not good with it. I get grumpy and Ted gets grumpy because I’m always hitting him up for a massage where it hurts….
Ted: “Don’t you have a massage scheduled this weekend?!”
Me: “Yes but it’s not until this weekend and I need pain relief NOW”
Ted: “I have better things to do.”
Me: “Like what? You’re just sitting here with me?!”
Ted: “Yeah but I want to relax”.
Me: “Relaxing is over rated. Think of how annoying I am begging you to give me a massage then when you get ticked off take it out on my shoulder. We’ll both be happy”
As for any kind of training schedule, I’m not getting into that until June. I need a break. My body needs a break. I’ll be putting it through some long and tough runs later this year since I have a “marathon maniacs” schedule of events planned.
What are you doing this summer? Training or taking time off?
Vegetarian Dinner Selections
Martha Stewart’s Kitchen’s came up with a tasty vegetable spring roll with a very carroty-gingery dipping sauce. From the book “Meatless”.
Since I don’t like the texture of rice paper wrappers, I decided to encase my crisp, fresh vegetable slices in lettuce and, as a second choice with protein, in an egg crepe.
I absolutely loved the dipping sauce but Ted isn’t too keen on ginger so he didn’t appreciate the bold spicy taste.
- For the rolls : 6 rice paper wrappers, 8” size or large lettuce leaves (2 per roll) or large egg crepes (beat 2 eggs with 1 TBS milk per crepe and fry in an oil-free, non stick pan, keeping it flat)
- 1 red beet, scrub, trim, slice very thin crosswise
- 1 carrot, peel and cut into matchsticks
- 1 cucumber, peel and seeded then slice into matchsticks
- 1 red bell pepper, ribs and seeds removed, cut into matchsticks.
- 3/4 cup grated daikon radish
- For the sauce
- 3 carrots – peel and coarsely chop
- 1 small shallot
- 2 TBS peeled fresh ginger
- 1/4 cup rice vinegar
- 2 TBS low sodium soy sauce
- 1/4 tsp toasted sesame oil
- 1/4 cup canola or safflower oil
- 1/4 cup water
- pinch salt and pepper to taste
If you use the rice paper, soak one at a time in a large bowl of warm water until pliable. Lay out on a clean work surface ready to “stuff”. If you use lettuce, remove hard white ends and lay out so the end of one leaf overlaps the end on the other leaf. You’ll have the full length of two leaves. If you use the crepe, cook the egg mixture just until done, flipping once and careful not to fold – keep it flat.
To the above, which, at this point is laid out flat on your work surface, add the following to the bottom 1/3’d of the wrapper:
1 TBS sprouts + 3 or so beet slices + some carrot,+ cucumber + bell pepper strips + and daikon (about 1 TBS).
Fold bottom of “wrapper” over the fillings and tuck inside or for the lettuce, you can use a toothpick to hold together. Do the same with the remaining rolls.
For the sauce: Puree carrots, shallot, ginger, vinegar, soy sauce, sesame oil, in food processor. With machine running, drizzle in the canola or safflower oil then a little water to desired thickness. Taste test and add salt and pepper as needed. Serve with rolls.
What vegetables are you growing in the garden this summer?