injuries and moving on

Five.  Count ’em, f-i-v-e!!  I cranked out five delicious miles this morning.  Running over hills, hopping and skipping past puddles, smiling ear to ear.  F-i-v-e.

I can’t remember the last time I ran 5 miles.  I think it was way back in February sometime, before knee injuries and plantar problems became part of my life. 😉

Injuries are a pain, yes they are.  But they also teach us important things.  Like, for example, when our bodies say, “hey you, wake up! I’m tired, give me a break!”  Well, it’s *kind* of important that we listen up.  Here are some other “injury-related lessons” that I’ve learned through the months and over the years:

  • An injury is not forever.  Take it in stride and take it as a change in pace.  Find something new to exert your energy on!
  • Remind yourself that doing some other exercise—biking, yoga, swimming, hiking—is just a means to help you return to doing the activity that you love the most.  I biked for 4 months because I am a runner!
  • LISTEN TO YOUR BODY.  When reintroducing yourself to your favorite activity, start slow.  Just because you ran 11 miles a couple months ago doesn’t mean you’re now a wimp for doing 1.  Build up gradually to avoid reinjuring yourself and stop immediately if you feel the old pain coming back.  It’s so, so, so important to heal before returning to a regular routine.

Today’s “un” overnight oat mixture:

  • 1/2 c. uncooked oatmeal
  • 1 banana, sliced
  • cinnamon, nutmeg, cloves
  • 6-oz. plain yogurt
  • 2 T. crushed flax
  • toppings: dollop of almond butter and coconut flakes

So delicious.  We’ve had some really chilly mornings lately—perfect for hot oats.  But I still find myself craving the warmer weather fare. 😀

Morning Snack: Almonds and Watermelon

Return. Of. The. Chopsticks.

Eating rice with chopsticks can be a bit on the tricky side.  Especially dry brown rice, since it’s much less sticky than—say—sushi rice.  But it’s still fun and totally doable. :mrgreen:

Simply mixed together brown rice, black beans, frozen corn, a few spices (as in cumin, cajun, etc.) and some salsa.  Heated it all up, tossed with some lettuce greens—I love when it gets all wilty!—and called it a meal.  There were some raw veggies on the side for some x-tra veggies too. 😀

Peachy keen. 😀

It was pouring cats and dogs all afternoon, which was absolutely fine by me.  It kept me glued to my chair with nothing but the sounds of raindrops for company.  Gotta keep memorizing my Medical Terminology.  I have such a tough time remembering certain prefixes, abbreviations and terms.

ABG’s.  Stands for Arterial Blood Gases.  I can not for the life remember this one, but maybe typing it out will help. 😉

Study Snack: 6-oz. plain yogurt + 2 T. crushed flax + Natures Path Pumpkin Flax Granola + chunky peanut butter

With the risk of being called repetitive, I indulged in white bean and black olive soup once again for dinner.  It was even better then yesterday. 😀

And an ooey gooey cheesy quesadilla is really too delicious to have only once.  Crispy.  Stretchy.  Cheese.


I need to get back to studying for some more brain cramming time. :mrgreen:

Tomorrow’s To-Do’s:

  • Last day of preclinical training!
  • Stop at whole foods/trader joes for some necessities.
  • Study.
  • Take post-clinical exam.

Question: Have you ever had a sports-related injury? 

monday morning madness

I don’t care that it’s Monday.

I don’t care that it’s rainy and dark.

I don’t care that the electricity went out last night.  Or that I was out of bed by the ungodly—and completely unnecessary—hour of 5:00am (since I had no way of knowing what time it was until seeing the kitchen clock.)  Do.  Not. Care.

I don’t care.  I refuse to be grumpy.  Refuse

I didn’t say I couldn’t be tired though, now did I?  Because I was.  In fact, I was almost too tired to function.  I figured if anything was going to spice up my morning—making me feel energetic and ready for the new day—it would be a bagel.

I’m hooked on Thomas’ whole wheat bagels.  I covered it with almond butter and honey roasted peanut butter this morning, just because I can never make up my mind about such things (almond butter? honey butter? why not both?)  And bananas.  Sweet, marshmallow styled bananas.

Plus a big ol’ mug of coffee with soy.  Totally necessary. 😉

I like to pack my lunches the night before I actually need them.  I’ll sometimes wait for the morning of, but it never turns out quite the same.  For starters, I hate feeling rushed—especially in the morning.  And the end result is usually a less than stellar lunch.  Nothing is worse then opening up a lunch pack and seeing that I didn’t really put any thought into creating my midday meal.  What a downer.

Today I was prepared.  Last night I had a salad for dinner, so I just doubled up on all the chopping duties and created my lunch for today.  Easy Peazy! 😀

  • mixed romaine greens
  • carrot
  • cucumber
  • tomato
  • black olives
  • black beans
  • EVOO (extra virgin olive oil)
  • sea salt

I’m really into bread lately.  This Organic Multigrain Boule is fantastic.  It makes that crusty noise when you slice into it, but the inside is all doughy with specks of seeds and nuts. 

I smeared artichoke hummus all over a big hunk of bread for that perfect, carby counterpart.

+ a peach!

Packed and ready to roll!

So thankful that I brought along 3 snacks for the morning and afternoon.  My appetite was through the roof today, so they came in handy. 😀

My Moosewood Cookbook has been making a reappearance in the kitchen lately.  And I kind of like it.  A lot. 

Tell me this: what is more comforting than a bowl of soup and a grilled cheese quesadilla, on a cold, rainy evening?  Nothing.  I can’t think of one single thing. 

White Bean and Black Olive Soup and a grilled whole wheat tortilla filled with melty, stretchy, sharp cheddar cheese.  I grilled this baby up on a high heat to make the tortilla all crispy and flaky, while letting the cheese do its thing.  😀

My “tiredness” lasted the day.  Until—oddly enough—after dinner, when I went out for a 3 mile walk.  It’s true that exercise releases feel good endorphins, and I definitely felt that effect tonight. 😉 

I am so (so, so, SO) happy that I have tomorrow off from having to drive anywhere.  Wednesday and Thursday are going to be jam packed busy, so I’ll take all of the “relaxing” time that I can possibly get. 😉  Orientation for working in the high school for my food service rotation is this Thursday!  Already!!(?!?!)

Question: What is one thing about yourself that people might be surprised to know?  Okra is the only vegetable that I can honestly say I don’t like.

cheese snob

Sometimes, it’s okay to have chocolate for breakfast.

This is one of my favorite recipes, but I haven’t made it in ages.  I’m a huge fan of unsweetened cocoa powder, especially when it’s naturally sweetened through fruit.  For a meer 10 calories per tablespoon, cocoa powder provides you with 2 g. fiber, 1 g. protein, and 4% iron.  And you get your chocolate fix.  What’s not to love?

Chocolate Coconut Cookie Drops

  • 1/2 c. uncooked oatmeal
  • sprinkle of cinnamon and nutmeg
  • 1 tsp. chia seeds (optional)
  • 1 T. almond butter
  • 1/2 banana (super ripe), mashed
  • 2 T. unsweetened cocoa powder
  • 2 T. wheat bran (optional)
  • 1-2 T. soymilk
  • 1-2 T. sweetened coconut
  • 5 almonds
  1. Combine all ingredients together (except for coconut and almonds,) and mash with fork. 
  2. Separating the “dough” into roughly 5 cookies, roll gently with hands and form into small drops.  Roll through coconut and top each cookie with an almond.
  3. Refrigerate overnight. 

Enjoy with a fork and a glass of milk.  And coffee for us coffee drinkers. 😉

Morning Snack: cored red delicious apple, sandwiched with a smear of chunky peanut butter

I was pretty excited for lunch today.  Fresh greens.  Buttery white beans.  Garden fresh tomatoes and cucumbers.  EVOO and sea salt.  Chopped carrots.

Extra sharp cheddar cheese.

I love cheese.  I do.  In fact, I think I might even show a little too much excitement when the employees of Whole Foods talk to me about all their different kinds of cheese, while I sample my way through cheese after cheese after cheese.  They’re overjoyed that I’m so excited and interested in the variety of cheeses that they have on display (we have some serious foodies at my whole foods, I’m telling you!)  And I’m overjoyed that they know so much about cheese.  Oh, and eating my way through brie, goat, and blue cheese isn’t such a bad thing either. 😉

Unfortunately, these pleasurable experiences have also turned me into a bit of a cheese snob.  I can’t help myself.  I loved this salad, I really did.  But having shredded cheddar cheese just didn’t cut it for me, and I felt as if I needed to take a ride to whole foods to redeem my lunch.  I’ve tried to revert myself, but to no avail. 

That being said, however, I still love cheesesticks and an American styled grill cheese now and again, so I’m not a complete cheese snob quite yet. 😉

My lucnh has consisted of kashi crackers for carbs and crunch…

…plus a sweet, juicy orange for dessert.

Minestrone soups are great for this time of the year, when zucchini and squash are making their last triumphant appearance, while bell peppers are saying their last goodbyes.  It’s the soup filled with promise of autumn (because I’m totally into that sort of thing lately), while reminding you that summer is still holding on.  Fresh.  Brimming with tomatoes.  Comforting.

I highly recommend this soup.  It’s easy to throw together and it’s easy to ‘tweak,’ based on what you might have on hand.  Since it’s still summer and all, I like to serve this soup lukewarm with fresh black pepper and a squirt of fresh lemon juice.  😀

Recipe available online: Minestrone Soup (it’s from my most treasured cookbooks: Moosewood Cookbook)

Mom is the bread master in the family.  This whole wheat bread is my absolute favorite of the breads that she makes.  Especially when toasted and spread with a smidgen of butter. 😀


Today is basically my Friday, but I plan on using tomorrow as a “homework day.”  I have a lot to finish before Monday’s presentation and preclinical training. 😀 

Question: Are you a cheese snob?  What are some of your favorites?