Let me explain to you how you should not train for a marathon.
You should not decide it’s a good idea to spend five hours on your feet the night before an 18 mile run. No, I’m not quite sure why you volunteered to cook 12 pounds of pulled pork, homemade barbecue sauce and a layer cake for your sister’s birthday party the next day.
I also can’t quite figure out why the the pork shoulder you ordered from Fresh Direct still had a piece of skin still attached to it. That has nothing to do with marathon training but it explains why you also had to cook some chickpeas because after having to break out your anatomy skills to get that pork in working order, you just couldn’t bring yourself to ingest it.
You should not spend the first six miles of your 18 mile run with burning pains shooting up and down your lower calves. You should have, instead, insisted that your physical therapist see you that Friday. Even though he thinks you need space. You don’t need space. You need a calf massage. Plain and simple.
You should not give up after those first six miles of pain. Because, lo and behold, after a good long stretch, your calves may suddenly decide to be totally functional! And then may just carry you through the next 12 miles, mostly pain free! (Yes. I ‘m shocked as well. They are so fickle that if they didn’t have two X chromosomes, I’d swear they were a man.)
I’m going to slightly switch gears now, but motivation is a funny thing. So many things in life that we think are physical, are actually really totally mental. Running a marathon. Losing weight. Gaining weight.
I told myself that I was going to run 18 miles this weekend. So I ran it. Most of the time I was doing it, it sucked. But I didn’t want to let myself down.
Four years ago, I told myself I was going to recover from an eating disorder. So I did it. I ate my way back to a healthy weight and then I blogged myself back to a healthy relationship with food.
And then I overdid it and started to rely on food for emotional support. But food isn’t going to make me happy. And that’s something I need to tell myself every day. I’ve gone through spurts of being motivated this month, and also spurts of being unmotivated. Usually I’ll go strong for a few days, then splurge a little and have this total mental breakdown where I feel like I should just eat everything because I’ve already screwed everything up. Interestingly enough, these mental breakdowns are strongly linked to the days before we have an exam. So there’s a bit of test anxiety thrown in there as well. Great. Just what I need.
Our topic for this week’s Eat.Live.Be. is motivation and how you can get it. I don’t know if I really have an answer to that. I try new strategies every week. This week, I plan on telling myself that if I can run 18 miles at a stretch, I can do anything. And also that if I want to be able to run an even stronger 19 miles next week, I need to treat my body well. It doesn’t like running on high doses of sugar and saturated fat. And honestly, neither do I.
So if you guys have any strategies for staying motivated on this living healthy journey, then please write a post about it and link here or leave a message in the comments! Thanks for listening and for always being so supportive. I appreciate it.
And check out how the other Eat.Live.Be. bloggers stay motivated!
- Sarah Caron – www.sarahscucinabella.com
- Cate O’Malley – www.sweetnicks.com
- Maris Callahan – www.ingoodtasteblog.net
- Chris Arpante – www.melecotte.com
- Faith – www.clickblogappetit.com/
- Kristen -www.dineanddish.net
- Emily -http://andersonfamilycrew.blogspot.com/
- Jenna – FireMom -http://stopdropandblog.com/
- Casey – http://www.thestarnesfam.com – e-mail
- Patsy – http://familyfriendsandfood.blogspot.com/
- Tri-Fit Mom – http://trifitmom.blogspot.com/
- Claire – http://cookiedoc.blogspot.com/
- Allison – http://sweetflours.blogspot.com/
- Jen – http://njepicurean.blogspot.com/
- Leslie – www.thehungryhousewife.com.
- Rivki Locker – http://www.healthyeatingforordinarypeople.com/
- Claudia – Journey of an Italian Cook
- Jennifer Schulz -http://lick-a-plate.blogspot.com/
- Sarah Rogers – http://sarahssweetcreations.blogspot.com
- Denise and Lenny – http://www.chezus.com
- Gwen of Simply Healthy Family
For me, at least, a huge part of staying motivated lies in putting food that I can feel good about into my body. But I’m a food blogger. So it can’t taste like cardboard, either. This pasta is perfect for this. It’s loaded with good-for-you things, like whole wheat noodles, lentils and swiss chard. And it’s flavor is absolutely addictive. The smoky cumin pairs perfectly with the fresh-flavored cilantro (or parsley for those of you who think cilantro smells like soap!) and the sweet caramelized onions so that each bite is absolutely mesmerizing. And it even tastes better the next day. The gift that keeps on giving. In more ways than one.
Lentils and Shells with Cilantro-Scented Onions and Swiss Chard
Serves 4, adapted from Deborah Madison’s Vegetarian Suppers
1 cup green (Le Puy) or black (Beluga) lentils
1 bay leaf
2 thyme sprigs
sea salt and freshly ground black pepper
1 bunch swiss chard, the leaves torn off the stems into strips
2 tbsp olive oil
2 large onions, sliced 1/4 inch thick
1 cup chopped cilantro
1/2 tsp ground cumin
3 tbsp chopped mint
1 large lime
1/2 lb small pasta shells (I used conchiglie)
1. Simmer the lentils in 6 cups water with the bay leaf and thyme and 1/2 tsp salt until very soft but not mushy, about 35 minutes or so. If there is still water left in the pot, pour out most of it, leaving just enough that the lentils stay moist. Cover and let stand when finished. Bring a pot of water to a boil for the pasta.
2. While the lentils are cooking, heat 2 tbsp of the oil in a skillet over medium-high heat. Add the onions and cook, stirring frequently, until golden, about 20 minutes. Stir in the cilantro, cumin and mint. Turn off the heat and squeeze the limes over the onions. Season with salt and pepper.
3. When the pasta water boils, add salt and the pasta and cook until al dente. Scoop it out with a slotted spoon and add it to the lentils. Add the chard to the pot and cook until just wilted, 2-3 minutes. Add the chard to the lentils and pasta.
4. In a large bowl, toss the lentils, pasta and spinach with the onions. Taste for salt and season with pepper.
I am submitting this to:
Presto Pasta Nights hosted by Debbi of Debbi Does Dinner Healthy and Low Calorie
Meatless Mondays hosted by Chaya of My Sweet and Savory
Maniac Meatless Mondays hosted by Rebecca Jean of Midnight Maniac
The Hearth and Soul Bloghop