It’s ok to slow down.
It’s ok to slow down, especially when you’re feeling off. Hormone shifts can do that. So can lack of sleep. Or maybe you just didn’t eat enough.
You don’t necessarily feel bad- just not great.
It’s ok to slow down. We’re runners and that tends to be hard. But it’s ok to slow down.
So today I made peace with the treadmill. I want to start logging more miles but I’m still feeling off. So slow and easy – very easy.
Slowing it down can be helpful. It helps you make sure you’re breathing. Gives you time to feel every inch of your body. Check in with yourself about how it’s really feeling. Allows you to focus on form. All of these things lead to being a stronger less injury prone runner.
So again I repeat : it’s ok to slow down
Don’t compare your slow. My slow may be different than your slow. That’s ok. Focus on your own slow. Also know that today’s slow may be different than tomorrow’s. Again that’s ok.
Want some ‘sciency’ reasons to run slow. Check out The Happy Runner by David and Megan Roche.
Since y’all asked here’s my recipe real fancy style 😂
Sauté veggies (chopped small) of choice – I used zucchini, yellow squash, carrot, onion, and orange bell pepper this time – and nuts (cashews or peanuts 1/4 cup to every 2 cups veggies) and raisins (1/4 cup to every 2 cups veggies) in olive oil with curry (2 tbs oil and at least 2 tbs curry per every 2 cups veggies)
Separately cook white rice to sticky (basmati rice works great but any white will work) 2 cups per every 2 cups veggies
Separately cook meat of choice (optional) here I have 1.5 lbs chicken thighs to about 8 cups veggies
Mix all up and eat
Can drizzle plain yogurt on top if desired
In honor of my website working again I decided to share about Mac’n’Cheese!!
Oh yea that’s right. Cheesy delicious goodness.
I haven’t been able to eat dairy for over a year. After having recently weaned (more to come on that later) I celebrated by making Mac’n’Cheese from scratch…
Bye bye boxed stuff – the pressure cooker wins again!
Ok seriously this is the best Mac’n’Cheese I’ve ever had
And super easy
Toss into pressure cooker:
1lb medium pasta shells or small elbow noodles
2 tsp salt
1 tsp garlic powder
1/2 tsp onion powder
2 tsp ground mustard seed
8 oz chopped mushrooms (optional)
Just shy of 4 cups water
Cook on high pressure for 4 min
Let decompress on own
Then mix in:
1 cup milk
4 oz cream cheese until it’s melted
12-16 oz cheese blend (I chose a Mexican cheddar blend) by handfuls as it melts
Top with or mix in:
Green onion to taste
A cooked meat of choice (optional bacon or chicken are great choices)
And ditch the boxed stuff…