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.
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.
Full meal or something on the side, a dish that is well worth the work. Get ready to grate!
- 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.
Get cooking with great grains! What’s your favorite nutrient loaded whole grain?