I’m sort of grumbling this afternoon because despite my new shoes + orthotics, I still am having lower leg pain! I have been icing my leg periodically throughout the day but I decided to just bite the bullet and go to the doctor on Friday to have everything checked out since this same thing happened last year and it prevented me from running the race. I figure if I can catch it this year early enough, I can still run. It might be totally nothing but I would rather have a professional tell me that than me trying to diagnose myself! So…this Friday I have an appt at the Orlando Orthopaedic Center and luckily, it’s covered by insurance. I figure what do I have to lose?! It’s very very frustrating though because all I want to do is run and millions of people run and don’t have any pain, so why can’t I???! Hopefully I will get all this figured out this week…until then, I’m stuck cross-training in my new running shoes :(.
Today’s midafternoon snack was a plain chobani with 1/4th of a granola plank + fresh strawberries.
And my early dinner was an absolutely deeeelicious shrimp pasta dish that I concocted!
Pasta with Shrimp, Squash and Peppers
to serve 1—
2 oz dry whole wheat pasta
3 oz cooked shrimp
1 tbsp evoo
healthy dash hot pepper flakes
sea salt and pepper
1 fat clove garlic, smashed and minced
1 red bell pepper, sliced thin
1/2 of a yellow squash sliced into coins
1. Defrost the shrimp under cool running water or in the fridge…or you can use fresh raw shrimp in this! I just used frozen cooked shrimp because it’s all I had.
2. Cook the pasta in boiling salted water (your cooking water should taste like the sea)
3. In a cast iron or non-stick skillet, heat up the oil and add the pepper strips and squash. Cook for about three minutes until juuuust tender and then add the garlic until it smells amazing and is all toasty but NOT burned.
4. Add the fresh or defrosted shrimp and either cook until the shrimp are pink throughout OR until the shrimp are warmed with the veggies. Add the pasta and adjust the seasonings to your preference!
I also had a spinach salad on the side with balsamic vin.:
After dinner I had small handful of dark chocolate chips but they were hand to mouth waaay to fast for a pic! Sorry!
And for a snack later, I’m packing another random peach cup (packed in pear juice) and a pure protein bar.
I finished my paper and am all set for school tonight. This week is my LAST week of night classes forever! On Monday I start class from 7:30-12:30 (cost control and WINE!). I will finally, for the first time in almost a year, get to go to bed before midnight. Score!