I have been loosely following the Pete Pfitzinger’s “Returning to Running after a Stress Fracture or Other Major Injury” plan over the last few weeks. The plan is similar to a plan that the PT gave me after my last run on the AlterG at 94% body weight. So in short, I am returning to ‘real’ running. My last run was the 10 min run, 2 min walk X 3 workout and I felt pretty good. The next day my shin hurt – just a little though. I vacillate between trying to convince myself it’s an imaginary or ghost sensation and accepting that maybe it really does still ache a little. I recently ran into a friend of mine on the trail who suffered a similar injury a year and a half ago. He told me he still feels discomfort in the area – a year and a half later. I am in that in between phase – the two steps forward, one step back road to recovery… in the end though, it’s still progress. So the plan is to cross train and move forward with the running workouts as my shin allows.
In the end, I have really grown to appreciate and enjoy each run – it’s funny how an injury and subsequent limitations make you appreciate the little things. A three-mile run (even with walk breaks) has become one of the highlights of my week. Perhaps that is the silver lining in all this – to step away from the “have to” aspect of running – all those times that I felt like I just had to get in a long run or a speed drill or whatever because of an upcoming race. Instead of that “have to” feeling, these days, I feel like I “get to” when I go run.
I am probably late to the game on this one, but the other day at Costco when I was picking up my bulk bag of quinoa, I saw that they now also carry black rice (Costco is great on the bulk grains: quinoa, farroa, etc…).
Having recently read an article about the benefits of black rice (more antioxidants than blue berries or acai, cancer fighting, lowering blood pressure and the like), I picked up a bag. The rice is actually a deep purple and makes a bit of a mess in the rice cooker but it is delicious! It has the same basic texture and similar flavor as brown rice, but for the touted benefits, I am sold on making the switch from brown to black rice.
We are almost finished with this bulk bag of black rice and like I said, we will be getting more!
Just last week, I made the following recipe. Since I usually double recipes, I doubled this one and replaced buckwheat with 1/4 cup black rice, 1/4 cup quinoa:
- 1 Tbs. olive oil
- ¾ cup chopped onion
- ¾ cup chopped red bell pepper
- 3 cloves garlic, minced (1 Tbs.)
- ¼ cup kasha or buckwheat groats
- 1 tsp. chili powder
- 2 cups low-sodium vegetable broth
- 1½ cups cooked black beans, or 1 15-oz. can black beans, rinsed and drained
- 1 cup grated carrots
- 1 cup fresh or frozen corn kernels
- 1 bay leaf
- ¼ cup chopped cilantro
- 2 Tbs. lime juice
Heat oil in saucepan over medium heat. Add onion and bell pepper, and sauté 5 minutes. Add garlic, kasha, and chili powder, and sauté 3 minutes more. Stir in broth, beans, carrots, corn, bay leaf, and 2 cups water, and season with salt and pepper, if desired. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 20 minutes, or until kasha is tender. Stir in cilantro and lime juice.
* great recipe from the vegetarian times: http://www.vegetariantimes.com/