This week has been one of adjustment. Last week I had started to get pain under my right kneecap, turns out, I have runner’s knee (boo). Although it wasn’t completely inevitable, it’s upwards of 70% of runners that actually experience this at some point in their running careers, and all that I can do for myself right now is to take the time needed to fully recover and get back at it.
Similar to when tapering before a marathon or long race, lessening mileage can actually be psychologically very difficult to delve through. This is what’s kind of been happening with me. It is seriously tough to transition from running EVERYDAY for a few miles and at least one very long distance run a week to what seems like barely any running at all. I’ve taken this time to definitely up my cross-training however. I’ve been using the bike and elliptical a lot and although it’s keeping my endurance up, I definitely am missing the wondrous feeling that overwhelms me after a strong run. I just have to keep reminding myself that this is what my body needs in order to get back at the sport that I am so passionate about.
Now that I’ve covered and updated you on the running piece of my life, let me share with you another new recipe that i have tried recently that is to die for: eggplant pizza!
To many, the idea of eggplant might seem iffy – I felt this way before trying it – but it is absolutely declines AND a healthy alternative to regular carb heavy pizza. It’s not even a difficult recipe and can be whipped up in about 20-30 minutes!
Here is the recipe for you to give it a try, PLEASE give it a try. I promise your satisfaction.
1/2 medium eggplant, sliced
1/3 cup tomato sauce (or pizza sauce)
1/2 cup grated cheddar cheese
salt and pepper to taste
garlic sauce to taste
a few sliced grape tomatoes and spinach to top
1. Preheat oven to 375 degrees
2. Arrange eggplant slices on lightly oiled baking sheet
3. lightly salt/pepper slices to taste and then put baking sheet in the oven, leave in for 5 minutes
4. Flip the eggplant slices, put cheddar cheese on the slices, then place them back in the oven to bake for another 5 minutes (until cheese is melted)
5. Take slices out, put a dollop of tomato sauce or pizza sauce onto eggplant slices, along with any remaining cheese and the sliced grape tomatoes and spinach
6. Bake the slices for another 5-8 minutes
All done! Eat up and enjoy!
Let me know what you think of this recipe, especially if you give it a try!