Running hasn’t been going so well for me lately.

Ever since the half-marathon last Sunday (almost 1.5 weeks ago now), my right hamstring, in particular, has been giving me some trouble.

I haven’t been able to run much at all:

Monday: 0 (WAY too sore)

Tuesday: 0 (still very sore)

Wednesday: 1 mile (my hamstrings were screaming at me, so I stopped)

Thursday: 0

Friday: 2 miles

Saturday: 0 miles

Sunday: 0 miles

Monday: 3 miles (I should have only done 2, but wanted to be able to write 3 down. )

Tuesday: 0 miles

I want to try again tomorrow morning, but I am worried my hamstring is going to flare up again.

Usually it does not take my body this long to recover, so I am a little concerned. I have been trying to stretch it and “stick it” (use The Stick on it), but it doesn’t feel like it is something I could massage out. I think I just need some rest.

Since I haven’t been able to run, my primary mode of exercise has been biking.

I have been enjoying all the biking I have been doing and the chance to take a break from running though. However, it is a little strange not to be running as much. (I went running on Monday and felt like I hadn’t gone in a month; just the movement of running felt strange!)

Instead of running this morning, I hopped on my bike for a 40 minute ride. I actually biked with Craig this morning. (He is not an early morning exerciser, but I convinced him to bike to a meeting instead of driving!)

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Breakfast

I have been craving this cereal like no other lately!

I had a bowl of Mom’s Best Naturals Oats and Honey Blend cereal [with milk added after the picture was taken] along with a banana that I slathered with almond butter after I took the picture.

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Dinner

Finally, a new recipe!

It has been far too long since I’ve featured a recipe on my blog.

After making the Cheesy Zucchini Pizza last week, I had some leftover ricotta cheese to use up, so I search the internet for a recipe to use it in.

I eventually found a recipe from The Pioneer Woman that I thought would be a winner. [Side note: Did you know The Pioneer Woman now has her own show on the Food Network?]

Tonight’s meal: Vegetable Cheese Medley

This dish came together in about one hour from start to finish, but it always takes me longer to make a recipe than what it says it should take, so if you are speedy, I think it would come together more quickly. [Plus I was taking pictures and being a food blogger.]

To make this dish, start by chopping and assembling all the vegetables required: broccoli, zucchini, peas, and green onion.

Then heat a large skillet on the stovetop and melt the olive oil and butter.

Next get the pasta a-cookin’. Don’t overcook it because it will continue to cook when you bake the dish in the oven.

Saute the vegetables in the oil and butter—adding the garlic first; followed by the broccoli; and then the zucchini, peas, and onions.

Combine the ricotta cheese, egg, salt, and pepper together in a bowl.

Finally, assemble everything together in a baking dish.

Vegetable Cheese Medley

[Inspired by The Pioneer Woman's Springy Shells recipe.]

Yield: 3 servings

Time: 60 minutes (40 minutes prep, 20 minutes baking)

Ingredients

1.5 cups mini fusilli, uncooked (any short pasta will do)

1 Tablespoon olive oil

1 Tablespoon butter

1 large garlic clove

2 cups broccoli, chopped

1 small zucchini, diced

1/2 cup frozen peas

1 green onion, chopped

1/2 cup low-fat ricotta cheese

1 egg

1/4 teaspoon salt

ground black pepper

3/4 cup Parmesan cheese

Directions

1. Cook pasta according to package directions until al dante.

2. Heat oil and butter in pan. Add garlic and saute until golden brown.

3. Add broccoli. Sprinkle with salt. Saute for 2 minutes.

4. Then add zucchini, peas, and onions and saute for an additional two minutes. Set aside.

5. Combine ricotta cheese, egg, salt, and pepper together in a bowl. Whisk until combined.

6. Spray a 6 inch x 9 inch x 2 inch baking dish with non-stick cooking spray and assemble the layers—starting with the bottom—as follows:

- half of the pasta

- half of the ricotta mixture

- 1/3 of the Parmesan cheese

- half of the vegetables

- remaining pasta

- remaining ricotta mixture

- 1/3 of the Parmesan

- remaining vegetables

- rest of Parmesan

7. Bake for 20-25 minutes at 350 degrees.

I loved all the vegetables in this dish! I like to cut back on the pasta and cheese so there are more vegetables than other calorie-dense foods in dishes like this.

Craig was also very pleased with the dish. He gave it two thumbs up!!

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Question

How long does it take you to recover after a race?