I added a 1/2 mile to my run today and I'm not sure it was a wise choice because my shins have been hurting. I've never had shin splints before and I hope it won't be the next running ailment to add to my ever-growing list. But, my first race is just five weeks away so it really isn't an ideal time for rest. I'm happy to hear any advice anyone may have on successfully dealing with shin pain (but please don't say rest!).
Today's fun run track: "She's a River" by Simple Minds. Other distance-running tunes I've enjoyed lately: "Lose Yourself", Eminem; "Clocks", Coldplay; and "Beautiful Day", U2. Have any good running tunes to share? Please post!
I also managed to get in 30 minutes of strength training, which included a grueling 15 mins of ab work compliments of a dear friend/workout buddy and her Bob Harper DVD. Thanks for the motivation (and the food)!
Quick & Easy Healthy Dinner side:
Sweet Potatoes with Cranberries, Apricots and Pecans
Prep Time: 15 mins
4 sweet potatoes, peeled and chopped
1/2 lb fresh cranberries (I used frozen)
1/2 c. pecans, finely chopped (I used walnuts)
8 dried apricots, finely chopped
1. Preheat oven to 350 degrees
2. Lightly mist an 8 x 11-inch baking dish with nonstick cooking spray
3. Mix potatoes and cranberries in baking dish. Add pecans and apricots. Stir just a bit so pecans and apricots stay near the top.
4. Cover and bake for 1 hour.
2/3 of my girls are not huge sweet potato fans, but all three of them gobbled this up. I served it with Morningstar Farms Spicy Black Bean Burgers on whole wheat buns with hummus and melted cheese.
Living Healthy magazine notes that sweet potatoes, used in this recipe from The 4 Ingredient Vegan, are rich in vitamins C and B6, and that they also contain good amounts of manganese, copper and fiber.