Welcome to the long weekend! Not too much to report here as I have been fighting a bad cold for the past few days. It has seemed to get a little better after sleeping for half of the last 48 hours.
I was unable to run the 8 miles scheduled for Thursday and won’t make them up. Pushing yourself physically when feeling sick is just a recipe for prolonging the sickness. They say that if symptoms are “above the neck” only, you should be fine to work out as you can—but I will be sure to take it easy until I am fully recovered. I have a half marathon race next weekend (bienvenido a Miami!), and want to be healthy for that. I am feeling a little bit of cabin fever though- I usually spend at least an hour outside every day between my commute and exercising outdoors, so staying inside and unable to run has been a little tough.
South Beach, Miami last year!
Mark made me an incredible soup last night from the recipe book he got me for Christmas. It was delicious! He said, “this is simple to make” but it did take at least an hour of prep and cook time. Here is the recipe:
SWEET POTATO CHICKEN STEW
For gluten-free runners, sweet spuds offer energizing carbs. This quick stew gets its deep flavor from smoked paprika, making it taste like it simmered for hours. This recipe makes 4 servings.
2 Tbsp. extra-virgin olive oil
1 sweet onion, chopped
2 cloves garlic, minced
3 cups reduced-sodium chicken broth
1 can (14 oz.) diced tomatoes, drained
1 can (15 oz.) cannellini beans, drained
1 tsp. smoked paprika
2 sweet potatoes, peeled and cut into ½” cubes
2 cups shredded rotisserie chicken
¼ tsp. salt
¼ tsp. ground black pepper
2 Tbsp. chopped parsley
- In a large pot, heat the oil over medium-high heat. Add onion and cook for 3 minutes or until soft. Add garlic and cook 1 minute.
- Stir in broth, tomatoes, beans, and paprika. Raise heat to high and bring to a boil. Add sweet potatoes, cover, and reduce heat to low. Simmer 10 minutes or until potatoes are tender.
- Scoop out 1 cup of stew and puree in a blender. Return puree to the pot.
- Add chicken and simmer until heated. Add the salt and pepper. Ladle into bowls and sprinkle with parsley.
I have 20 miles on the schedule for this weekend, as well as a 90 minute timed run. I’m not sure how I will tackle these runs, it will depend on how I am feeling. I will let you all know how it goes!
Out for a run earlier this week and I passed this! Had to take a picture :)
Readers, do you work out when sick? Do you follow the above-the-neck rule?
Anyone have a favorite destination race?