Hmmm... I did something weird to my leg yesterday. I was lunging with light kettlebells and all of a sudden felt a sharp pain radiating behind my knee. Woke up today and its still lingering.... fingers crossed this is just some sort of weirdo pain that goes away! I've got a PR to run this March 17th at the NYC HALF!!! And considering I'm four whopping days into training - right now is NOT the time for an injury lol.
Are any of you running the NYC Half? Can you comment or email me if you are... I think it would be SO FUN for us to get a group together for a little hangout before the half marathon. We can talk FOOD and STRATEGY and RUNNING CLOTHES. Also, we can talk about how my bladder magically feels full 100% of the time in the hour before the race. Let's talk about pre-race jitters and the weird things it makes us feel.
Besides having my fingers crossed for an injury free start to the year so I can RACE this March... I'm also working super duper hard on a PASSION PROJECT that I am SO excited about. Like. I am SO EXCITED that I have been having trouble sleeping. I want to work on this 24 hours a day.
You guys KNOW how much I love to RUN and how much I love to EAT, so its about time I combine these passions, YA FEEL ME?!
You can sign up for my totally FREE WEBINAR on January 15th 8pm EST right hurr . And then invite your friends, cause I bet they need this free INFO PACKED webinar too!!
Join me for:
For the Always Hungry Runner: How to Stop Constant Hunger During Training (without eating all day long!!!)
Talkin' about running all the miles and eating all the thangs... let's talk about this SUPER simple "recipe" (sometimes its embarassing to call something SO EASY a recipe). Ricotta toast.
Ricotta toast is as delicious as it is simple. And its ratio of protein to carbs makes it a great pre-workout snack (go easy on the ricotta) or post-workout snack (pile that ricotta on high!!).
I also just LOVE me some bread ever since I got back from Paris. I know a lot of peeps found keto last year - but I found me some BREAD.
2 slices Ezekial bread, toasted
1/2 cup ricotta
1 teaspoon water
1 teaspoon honey
Pinch of maldone or large grained salt
1. In a small bowl, combine water, ricotta, honey.
2. Slather ricotta on toast. Top with a sprinkle of salt. Enjoy!