After three days of 100% rest, I’m back!But only by a little bit. I took it nice and easy this morning with a slow three-mile jog.Legs still felt a little achy, but nothing feels injured. I was really sore for about two days after the marathon, and feel a lot better now — but am making sure to take it extra easy this week because I know my immune system has been “compromised” and my body definitely isn’t 100%. Here’s an excellent article that outlines a three-week post-marathon fitness/recovery plan. It’s very similar to what my coach had me following last year! (FYI, I had to stop working with a coach since we moved to Tennessee, but he’s the best — you can check him out here.)
Other events of the week: a Tuesday night dinner party!I hosted food bloggers Brita and Lindsey for a girls’ night. We talked Nashville, recipes, blogging, and even a bit about running! Weeknight dinners can sometimes be difficult to whip up. Unless you use the greatest weeknight weapon ever created: the slow cooker. This slow-cooked chickpea curry was prepared at 6 am (I know, I’m crazy) and ready to go by 6 pm!I almost followed the Cooking Light recipe… but of course, made quite a few tweaks. Full recipe below!Lindsey and Brita both brought dessert, which was the best coincidence ever. Brita’s truffles were blissfully bittersweet; Lindsey’s health-ified “Reese’s Cups” were amazing, too! She put a twist on the usual by using dates and almond butter.Nom.and here’s that veggie curry recipe!
Vegetarian Chickpea Curry (adapted from Cooking Light)
- 1 tablespoon olive oil
- 1 large onion, chopped
- 4 large carrots, chopped
- 3 tablespoons curry powder
- 1 teaspoon brown sugar
- 1 inch ginger, diced
- 3 garlic cloves, diced
- 1 cup sliced mushrooms
- 2 red chile peppers, diced
- 3 cans chickpeas, drained
- 1 cup mini potatoes (Coliban or Nicola), chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 cup green beans, chopped
- 2 teaspoons salt
- 1.5 teaspoons cayenne pepper
- 1 (14.5-ounce) can diced tomatoes, undrained
- 2 cups of vegetable broth
- big handful of spinach
- 1 cup full-fat coconut milk
- optional: garnishes:cilantro, greek yogurt, lemon
Directions: Saute onion, carrots, curry powder, sugar, ginger, and garlic in a large pan. Add to crockpot. Add the rest of the ingredients EXCEPT for the spinach and coconut milk. Cook on low for six hours or longer. About an hour before serving, adjust temperature to warm, leave slow cooker lid open, and stir in coconut milk and spinach. Serve with Jasmine rice (and/or naan!). Top with Greek yogurt, cilantro, and/or lemon.
- Curry: Red, green, or yellow?
- What does the week after a marathon look like for you?
- Your best secret for weeknight cooking?