Despite how much I LOVE early morning workouts, at this point in the Chicago season, it’s still too early for me to do them in the morning. Dark, cold, damp…no thanks! So, this run took place in the afternoon. I found that motivation and energy are lower at this point, but we still made it! This particular run was the first outside run I’ve had where I ran into some bodily obstacles. The first was one that had been bothering me all day – knee pain 😦 My right knee has always been a little screwy since I played soccer – I’m pretty sure all the slide tackling I did finally caught up with me. I take fish oil pills and try to preserve my joints, but I’m guessing that my sudden up-tick in running outside MIGHT have jostled my knee irritation. It wasn’t so bad I couldn’t run, but it was annoying me pretty much the whole run. Additionally, I had a stitch in my side. I’m not sure if this was because of lack of hydration of lack of oxygen to my muscles, but I pushed past it and even though we only went 2.7 miles (look at me, dropping 2.7 miles like it’s no big deal!) I pushed my speed more than I have in the past and it felt great! At the end of our run, we sprinted across our WHOLE parking lot and I felt all my speed come back full force. Loved it!
We re-fueled with seriously one of the BEST meals we have made in a long time. Of course, it came from Clean Eating Magazine. It was a vegetarian version of a Mexican Pozole, which is defined as a “pork stew.”
First we took our frozen corn and tossed it with olive oil and cumin. We used about two cups of corn. After, we spread it out on a foil-covered baking pan, and popped it in the oven at 350 degrees for about ten minutes (or until the corn turns a golden brown color):
While the kernels were in the oven, we chopped up some of the other vegetables.
Spaghetti Squash (which Dan hollowed out with a tool that he ORIGINALLY purchased for pumpkin carving):
All of these veggies, plus a tsp of olive oil, 4 cloves of garlic (chopped or pressed), a chopped yellow onion, some cumin, salt, pepper and chile powder go into a stockpot on the stovetop:
Pour 3 cups of veggie broth plus one cup of water in as well. When the liquid starts to boil, reduce the head and cover with a lid. Simmer for about 20 minutes (it took a little longer for us, because we wanted the squash to be tender). After all is said and done, stir your yummy roasted corn into the mix, and serve in bowls! We garnished ours with some green onion, cilantro, feta cheese and some avocado!
Definitely one of the best meals we’ve made to date. There were plenty of leftovers too! I know what I’m having for dinner again tonight 🙂