After running the Tacoma City Marathon it was time for an extended recovery period.
It’s tough because there is all this post marathon high left in the system. Yet the body needs a break after training for so many months over so many miles. The recovery period shouldn’t be lying on one’s back, wine glass in hand with a bag of veggie chips. *Notice I said veggie chips? Well when you eat enough of them, there is nothing healthy about it. A chip is a chip whether it be potato or beet. Active recovery helps expend excess energy while staying fit by exercising other muscles.
This past week I’ve run very few miles, only running to exercise Zoey and/or Shane. I’ve been on 50 minute walks, spent 30 to 40 minutes 3 days in the gym doing a bit more intense workout with weights. Sunday (today) was such a beautiful day, it was tough limiting my running distance to 1 3/4 miles with Zoey. Initially, I was going to try running with a group up at SUNY but Ted didn’t want to run so I passed and went on a bike ride with him. Gorgeous day!
We left the house and cycled to Creekside for breakfast. The cafe only offered a Mother’s Day brunch so we continued on for another mile and stopped at Mapledale Diner. It was a nice stop at 6 1/2 miles before continuing on for a total of 24 3/4 miles. * I had 25 miles exactly on my Garmin but Ted’s phone said 24 1/2 = split the difference.
Ray is a runner out of the Northeast. He has an obsession for running, a great sense of humor and basically tells it like it is. Definitely a good read. I finished the first book then connected with Ray on his blog. He put me in touch with a coach out of Massachusetts and I’m hoping to work with Reno Stirrat beginning in June to give it my all come the New York City marathon.
It makes me nervous to set a goal of giving it my best in a race, especially a marathon. I get over anxious as it is but when I really want to try and push so I cross the finish line with nothing left, my mind and body tend to want to give up before even trying. I’m hoping that working Reno will help me build confidence and get me more excited than nervous to push the limits.
All this talk about running has left me hungry, but keeping it healthy, let’s eat brunch, lunch, or light dinner with… Asparagus Salad with Fried Eggs.
From Food & Wine 2010, Chef Broadbent offers the recipe for a lemony arugula salad, topped with grilled asparagus and butter fried eggs. He tops it off with shaved Parmigiano-Reggiano.
In the Apple Crumbles version, I use a hummus-lemon dressing to top fresh mixed greens served with olive oil sautéed asparagus and pan fried eggs.
- 2 TBS hummus
- 2 TBS olive oil
- 1 TBS lemon juice
- 1 TBS Dijon mustard
- salt and pepper – just to season
- 2 TBS olive oil
- 6 large eggs
- 4 – 6 cups Organic mixed salad greens
- 1/2 cup grated Parmigiano-Reggiano cheese.
In a measuring cup, mix the hummus, 2 TBS oil, lemon juice, mustard and salt and pepper. Set aside.
Preheat a skillet on medium heat. Add 1 TBS olive oil and when hot, add asparagus. Season with salt and pepper. Cook for 5 minutes. Remove and keep warm.
Heat the remaining 1 TBS olive oil and add the eggs. Cook eggs to your liking, sunny-side up until whites are firm and yolks running, about 5 minutes OR flip to cook the yolk a little more. Season with salt and pepper, add some parsley if you like.
In a bowl, toss the mixed greens with the hummus- lemon dressing. Serve on salad plates topped with sautéed asparagus and eggs.
Week night dinners don’t get any easier or any healthier. Enjoy!
How do you like your eggs?