As a card carrying XX chromosome’d individual (aka – a female), I like to think I’m pretty attuned to my emotional status at all times.
24/7. 365 (unless it’s a leap year, in which case – 366).
So it came as a shock even to me when I ran into my old roommate this past weekend and, when she asked how running was going for me, I replied that I had taken three weeks off because I was burnt out.
Personally, I had been under the impression this whole time that it was all because of a hamstring injury/weirdness thing. Apparently that was only part of the story.
(Really, subconscious? I thought we promised to never keep secrets from each other. I feel betrayed.)
But the more I ruminated on it and rolled it over and over (and over) in my mind (because even if I failed at being in touch with my emotions, I certainly intended to exercise my feminine rights to overthink things!)…
…the more I realized how true it was.
After training for three half marathons for three months straight. I was burnt out. It was quite the revelation.
By the end of that third week, though, I started to crave it again. Felt the ache and need in every (muscle) fiber of my being.
I longed for the feel of the wind at my back. The pavement against my feet. The humidity occluding my sweat pores. (Okay, maybe not that last one so much, but it’s part of the northeastern seaboard package.)
Perfect timing considering that as of this week I am officially marathon training. And thanks to that time off, I couldn’t be more excited about it.
Sure, my legs are a little rustier than they were three weeks ago. I’m a tad bit slower. But I’m gonna get that second wind. Get my groove back. And prove to myself that that a few weeks without running are not the end of the world.
I’m sure my subconscious realizes that already, though. She’s a pretty smart gal, after all.
So since I’m back to running absurd distances (or will be soon), there will be lots more pasta around these parts!
First up, we have this avocado mac and cheese. Yeah, it’s really green. Until the avocado starts to oxidize and then it becomes really brown. But it’s also really delicious and a way healthier-than-normal take on everyone’s favorite comfort food. So much so, you don’t even have to run even a mildly absurd distance to eat it. Win. Definite win.
Avocado Mac and Cheese
Serves 6, adapted from Two Peas and Their Pod
- 10 oz elbow macaroni
- 2 cloves garlic, minced
- 2 avocados, peeled and pitted
- 2 tbsp fresh lime juice
- 1/3 cup chopped cilantro
- salt and black pepper, to taste
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 cup almond milk (or regular milk)
- 2 cups shredded lowfat cheddar cheese
- Bring a large pot of salted water to a boil. Cook the elbows in it until al dente, then drain and set aside.
- Combine the garlic, avocados, lime juice, and cilantro in the food processor and pulse to combine until smooth and creamy. Season to taste with salt and black pepper. Set aside.
- In a small saucepan, melt the butter over medium heat. Add in the flour and stir into the butter until it forms a paste. Whisk in the milk until smooth. Stir it with a wooden spoon until it starts to thicken. Add the cheese and stir until melted and creamy.
- Place the macaroni in a large bowl. Add in the avocado sauce and stir to combine. Stir in the cheese sauce. Season to taste with salt and black pepper. Serve warm.
*The mac and cheese is best eaten the first or second day but won’t keep for much longer than that.