Plank a Day in May started yesterday with a quick 30 second plank. Even though I said I would do these in the morning I totally forgot and ended up doing it after my workout. Last night I decided it was time to test out my foot and go for a run. The weather became gorgeous last night -- around 55 degrees, no wind -- so I did an old 3.1 mile loop. I was SO happy to just be outside and be running in comfortable weather. Here are a few pictures :)
I was really worried I had lost all of my endurance after a 2.5 week running break. I thought I was going to need to stop after 5 minutes but I actually made it the 3 miles without stopping, pain or any trouble. I'm scared to even write this, but the run actually felt pretty easy! Today my foot feels okay. I'm still not sure about the half marathon, and am going to just have to see how I feel each day. My sister made a great point last night that I signed up for this half as one of many personal goals...if I decide to run it and end up injuring myself to a point where I have to totally stop any physical activity for a while, it would be terrible. There are tons of opportunities to run half marathons, and I'm glad that I'll be able to run the Harpoon 5 Miler on the 18th. I also signed up for another short race yesterday in July!
After I got back from the run, I finally got around to making zucchini noodles, and I can't believe how good they were! I've been hesitant to try these because I don't tend to love zucchini, but this dinner was awesome!! Here's the recipe/instructions:
Zucchini Noodles with Turkey Bolognese
This can make anywhere from 1-3 servings, depending on how much you want to eat! I ate about 1.5 of the zucchinis and 1/4 lb of turkey meat. I've been told that the zucchini doesn't reheat well, but haven't tried it myself.
Ingredients:
2 zucchinis
1/2 lb ground turkey meat
Can of crushed tomatoes/sauce
Parmesan cheese (didn't measure)
3 cloves of garlic
Salt, pepper, oregano
Directions:
1. Chop garlic and heat up in a pan with olive oil. Add ground turkey meat, season with salt, pepper and oregano, and cook on low heat.
2. While the turkey is cooking, julienne the zucchinis (I used a peeler which was SO easy). You can choose to do it with or without the skin. I kept the skin on.
3. Once the turkey is almost cooked through, add the tomatoes and Parmesan cheese to the pan. Let the turkey simmer in the sauce.
4. Add the zucchini to a pan with a little olive oil. Stir frequently, as the zucchini cooks quickly and you don't want it to burn or overcook. I cooked it for about 10 minutes. To know when it's done, the zucchini should have the consistency of spaghetti -- it should be very flexible but not to the point of breaking.
5. Remove the zucchini and drain in a strainer -- depending on the ripeness the zucchinis may have released quite a bit of water.
5. Combine the zucchini, sauce, and turkey, and top with a little more Parmesan cheese. Serve and enjoy!
This looks so delicious! Nice job!
ReplyDeleteAnd I'm so excited that you're back running and feeling good. I think you should keep working to the half and if you don't get there, you don't get there. But its good to keep as a goal and I really think you can still do it if you want to!!