Tag: running recovery

Five lessons that a post-surgery completion of a half-marathon taught me

Featured by stephsimply, posted in Simple Observations and Musings

. . . For truly I tell you, if you have faith the size of a mustard seed . . . nothing will be impossible for you.”–Matthew 17:20 (NRSVCE) 

Apple seed hopes 🍏

Back in April, my daughter, Maddie was having fun with the camera as we waited in a pre-operation room.

Recently, apples have been in season, and as I cut them up and deseed them, I can’t help but take notice of those small seeds–seeds full of possibility and hope.  And, while the seeds from those apples will no longer yield trees and fruit, the apple itself fuels my body as well as a hopeful attitude.

In fact, by the time you read this, Dear Reader, I can say with feelings of great joy that I completed the Marshall University Half-Marathon.  Albeit, that finish line was not quickly crossed, but because of seeds of hope, faith, and belief, it was nonetheless completed.  Besides, 13.1 miles is still the same distance, no matter the speed it takes to get there.

Walking into the pre-race packet pick-up, I was filled with hope.

For the record, I didn’t tell many people about my seed of hope outside of my husband and daughter because it was my own private manifestation of recovery.  In April, it seemed highly improbable.  However, as the months passed and my stamina improved, that seed of hope grew into a seedling and sprouted leaves of possibility.  

Fostering such a dream has taught me a thing, or five, as the case may be, and because running is really a metaphor for life, I thought I’d share those lessons with you.

Five Life Lessons from running 🏃‍♀️

The runners are off and running . . .

Lesson 1: Small beginnings can engender bigger accomplishments.  At the beginning of April, immediately following spinal surgery on my neck, I was told to walk every hour as part of my recovery.  Even “trips around the dining room table” added up, the nurses told me.  The first few days were not easy, but I followed their advice, walking every waking hour, 5-10 minutes.  Eventually, I worked up to 15, 20, and 30 minutes, a few times per day.  Even then, I was dreaming of one day recovering enough to complete another half-marathon, but I didn’t know if it would ever be possible.  Nonetheless, I tucked the dream into the pocket of my heart.

Lesson 2: Savor the good moments, but don’t let the not-so-great ones trip you up.

During recovery there were some pretty rough days.  I tried not to let on, or even name them, lest I give them power over me.  Instead, I kept thinking of Dory, in Finding Nemo, who taught all of us to “just keep swimming.”  And, that is what I did.  I kept swimming, even on the days it felt I was going against the current.  When Dr. Saulle and his staff gave me the green light to slowly, but gradually, add in bouts of running to my walking, I was cautiously optimistic.  Nevertheless, since I had not been running for over three months, it was painfully slow going, but I held fast to the dream tucked into the pocket of my heart.

Run your own race; set your own pace.

Lesson 3: Race your own race; set your own pace. Throughout the late summer, early fall months, I kept plodding-on, alternating bouts of walking with running.  Gradually, the time spent running increased while the time spent walking decreased.  Nonetheless, some days I just didn’t have it in me to run, so I just kept walking. 

By mid-October, only a few weeks before the actual event, I registered for the MU Half-marathon with my fingers crossed.  I continued my own plan of walking and running.  In fact, on the morning of the event, as my husband, John, and I crossed the bridge into town, a strategy came to mind: “Run your own race, Steph, and set your own pace.”  While I did plan to run with a pacing group, I also decided to listen to my body and not force anything once I hit the streets running as I held fast to the dream tucked into the pocket of my heart.

THE BEST SUPPORT TEAM EVER!

Lesson 4:  Allow yourself to be supported. Our daughter, Maddie, met John and me at MU stadium.  They offered to be my team of support early on.  John carried my special hydration mix–my stomach is super sensitive–and Maddie took charge of keeping up with where I was on the course, and ultimately ran mile nine and mile 13 with me.  

Additionally, I ran with pacers Chad Fischer and Aubrey Netzel (names from MU Marathon site) for the first three miles, but I found that I kept moving slightly ahead of them.  Therefore, I decided to take a leap of faith and continue to run on my own at a slightly faster pace. For several miles, I ran with a woman named Angie who was running the full marathon, but eventually, we separated. Therefore, I soaked up all the good energy surrounding the runners, allowing me to always feel supported as I held fast to the dream tucked into the pocket of my heart.  

Feeling grateful for the love and support! 💜

Lesson 5:  Feel and share your gratitude.  Throughout these past months, whenever I felt down or frustrated, I reminded myself to feel grateful.  This was especially true when running the actual event. There were scores of volunteers along the route, and I tried to verbally thank each one I encountered, although I am sure I missed some.  Many of those volunteers would cheer and clap for the runners, even though they had other jobs to do as well. There was an impressive police presence, keeping the runners safe. Plus, there were numerous organizations and clubs providing drink stations along the course.  Additionally, there were some really fun signs to read, such as, “You’re running better than our government,” and “Run like someone just called you a jogger.”  

By the last mile, running side-by-side with Maddie, my heart overflowed with gratitude. In April, I was walking 5-10 minutes at a time. Seven months and two days after the surgery, I ran a half-marathon with only one walk break.  There are so many people for whom I feel grateful who made my recovery and ultimately the half-marathon possible–family, friends, and co-workers. Most of all, I am eternally grateful for John and Maddie who never once doubted the dream tucked in the pocket of my heart.  

Nurturing seeds of hope pays off.

In the end, Dear Reader, if we plant seeds of hope, regularly water them with faith in our True Source, put in the effort and work, and, of course, “just keep swimming” with strokes of belief–even on the hardest of days, we can set our own pace for running our own race, however we define it, and watch as our those seeds of hope blossom into possibilities.

“I have fought the good fight, I have finished the race, I have kept the faith.”–2 Timothy 4:7-8 (NIV)

Run your race, whatever it may be, your way!

Green and White Enchilada Bake, featuring G-BOMBS, is a powerhouse of delicious nutrition

by stephsimply, posted in Recipes

“Remember the acronym G-BOMBS, which stands for Greens, Beans, Onions, Mushrooms, Berries and Seeds. These foods fuel your body with protective micronutrients and phytochemicals that support your immune defenses and have a wide range of health-promoting effects. And here’s a bonus: They’re delicious!”–Joel Fuhrman, M.D.

Photo by Min An on Pexels.com

Beginning in December, I spent 16 weeks preparing to run, walk, or even crawl a half-marathon.  For those who are natural distance runners, completing a half-marathon is no big deal. However, for someone like me, it was a challenge, but it was an overall positive experience.

While preparing for this half marathon, I was battling an injury–one that did not affect my running, per se, but one that will ultimately require surgery.  Therefore, I knew I wanted my nutrition to solidly support the recovery of my middle-aged body.  However, for the sake of full disclosure, I still indulged my penchant for dark chocolate on a daily basis!

Photo by Pixabay on Pexels.com

I read, and continue to rely upon, the most up-to-date nutritional studies out of respected research institutes such as Harvard, Northwestern University, Cleveland Clinic, Mayo Clinic and so forth.  Additionally, I read more popularized sources of research such as Michael Pollan and National Geographic author/researcher, Dan Buettner, and his study of Blue Zones, as well as a few other noted sources.  The point is, I don’t make my food choices lightly, especially since I must also balance out these choices with my celiac disease and food sensitivities while still consuming food that looks great and tastes even better.

For a whole slew of reasons, I rely on a whole food, plant based diet 90% of the time, and this recipe–that I created during my half-marathon preparation–is an example of this.  I want my meals to be alive with color, texture, and balanced flavor, with a bit of spice thrown in.
Additionally, I try to regularly consume GBOMBS, greens, beans, onions, mushrooms, berries, and seeds, for the most nutritional bang for my buck, and this recipe has four of the six of them.  (I typically eat berries and some form of seeds–flax, chia, or hemp hearts–during an earlier meal of the day.)

Photo by Vanessa Loring on Pexels.com

If you prefer to add meat, my recipe can accommodate your preference.  You could choose to replace the beans with chicken or seafood, or keep the beans, and add in meat.  Spices are optional, and I have made a note regarding why I add them.  I typically serve these enchiladas on a bed of leafy-greens and top them with a dollop of guacamole and chopped scallions.  However, you could serve them on top of rice, quinoa, or simply as they are.  Feel free to get a little frisky with the toppings of your choice!

Personal food choices are the N = 1. Therefore, I would never presume to tell anyone what they should or should not eat.  Nonetheless, I think most of us can agree, you can’t go wrong consuming a bit more veg.

From my home to yours, I hope you enjoy this recipe!

Ready to broil a bit.
Add your favorite toppings . . .
Serve it up on a bed of greens and/or grains and add more of your favorite toppings, such as guacamole.

Green and White Enchilada Bake

Ingredients:

½ cup vegetable broth or water

1 teaspoon minced garlic

1 cup chopped onion

½ cup chopped mushrooms, any type, optional 

½ cup chopped red, yellow, or orange bell pepper

2 teaspoons nutritional yeast (can substitute equal amounts of grated parmesan or chickpea flour)

½ teaspoon onion powder

¼ teaspoon crushed *red pepper, optional

¼ teaspoon *turmeric powder, optional 

Dash of *black pepper, optional

1 15 ounce can great northern beans, drained

1 4-ounce can green chiles

1 package low-sodium taco seasoning

8 ounces frozen spinach, thawed and drained

1 can green enchilada sauce

6-8 tortillas, depending upon size (I used gluten-free tortillas.)

2 cups shredded cheese, your choice (I used a vegan substitute for photos, but I’ve also gone without it.)

Directions:

Preheat the oven to 350 degrees.

Prepare a small casserole dish with nonstick cooking spray.

Chop onion and bell pepper, if using.

Heat a saucepan over medium heat.

Add minced garlic and broth, stir.

Add in onion and bell pepper, stir well.

Allow to simmer until vegetables begin to soften, about 3-5 minutes.

While vegetables are cooking, stir in nutritional yeast and onion powder 

If using crushed red pepper, turmeric powder, and dash of black pepper, stir those in as well.

Meanwhile, open, drain, and rinse the beans; stir into the simmering vegetable mixture.

Stir in green chiles and taco seasoning into the simmering vegetable and bean mixture, and allow it all to simmer for another 3-5 minutes, continuing to stir.

While the vegetable/bean mixture is simmering, stir in the spinach and allow it to simmer and wilt into the rest of the ingredients.

While vegetables are simmering, set up all tortillas, taco style, in the casserole dish.

Remove vegetables from heat; then, divide and fill tortillas with vegetable/bean mixture, folding down one side over the other, and using a toothpick, if needed, to keep closed.

If there is any remaining vegetable/bean mixture, pour over the tops of the closed tortillas.

Pour a can of green enchilada sauce over the closed tortillas.

Top with desired cheese, if using.

Bake, uncovered in the oven for approximately 25 minutes until sauce is bubbling at the edges.

Feel free to turn on the broiler for the last minute or two to brown the top of the casserole if desired.

Remove from the oven and allow to cool for 5-10 minutes before serving.

Makes 3-4 servings, two enchiladas per serving.

Top as desired.

Refrigerate any leftovers for up to 5 days.

*Note: Spices are a personal preference, so you choose if you want to add these ingredients.  Here’s why I do.

  • I use turmeric daily as an anti-inflammatory agent.  When cooking with tumeric, I pair with a dash of pepper as the pepper enhances the absorption of turmeric in the body by up to 2,000%.  Together both spices reduce inflammation and improve digestion.
  • I also regularly use crushed red pepper flakes and red pepper for its ingredient, capsaicin, which soothes stomach issues, boosts heart health, and fortifies the immune system.

Shamrock Green Smoothie

by stephsimply, posted in Herald-Dispatch Articles, Recipes

“No matter when you start, a diet that is focused on plant foods will help you work toward the prevention of many illnesses and feeling better overall”–Julia Zumpano, RD, LD

Diet choices have long been debated.  From Adkins to Keto, 7-Day Rotation to Whole 30, Paleo to Low Carb, Mediterranean to Pritikin, and all variations in between, regardless of the varying diet trends, there’s no denying that fruits and vegetables are nutritionally sound food choices for promoting health. Experts may argue about which fruits and vegetables are the so-called better choices, but most will agree that eating unadulterated food from the ground is more nutritionally sound than eating chemically enhanced processed foods.

In fact, when going through the research, numerous medical clinics, cancer centers, and disease prevention sites recommend Americans increase their intake of fruits and vegetables.  It makes sense too.  All those different colors offer a wide array of vitamins, minerals, phytonutrients, and anti-inflammatory properties that cannot be found naturally in processed food.  

“Eating healthy food fills your body with energy and nutrients. Imagine your cells smiling back at you and saying: “Thank you!”.” – Karen Salmansohn

Think about it.  Fruits and vegetables don’t need a label that says, “Vitamin-D enriched” or “Fortified with 12 essential vitamins and minerals.”  They don’t need it because they naturally contain a wide array of vitamins and minerals–depending upon which plant you choose to consume.  This is why, “eating the rainbow,” is an often quoted expression.  If you eat a wide variety of colorful plants throughout your day and week, Mother Nature, thanks to the infinite wisdom of our Creator, provides all the nutrition your body needs for healthy functioning and vitality. 

Like many, since March of 2020, I have become increasingly more focused on what I eat.  Keeping my immune system running high, and my inflammation low, seems more important than ever in the era of living in a global pandemic.  While I’ve been a plant based eater for nearly ten years, I find myself more attentive to daily consuming dark leafy greens and/or cruciferous vegetables as part of my desire to remain healthy and avoid COVID.  While I recognize that eating well isn’t the only protective act I need to do when dealing with a highly contagious virus, these vegetables have long been established as possessing cancer and disease preventive properties, reducing oxidative stress, and lowering the risk of cardiovascular disease.  Additionally, they increase bone health, protect eye health, and boost the immune system.  Plus, their varying shades of green are chock full of fiber and a wide array of vitamins and minerals.  

Photo by Toni Cuenca on Pexels.com

“The doctor of the future will no longer treat the human frame with drugs, but rather will cure and prevent disease with nutrition.”–Thomas Ediso

Below is a green smoothie recipe I drank throughout most of March that features leafy greens and cruciferous.  After such an extraordinary winter with snows, ice, and then flooding, drinking a bright green smoothie felt like a personal manifestation of spring. Furthermore, since March was also the month in which I was wrapping up 12-weeks of training for the Virginia Beach Shamrock Marathon, this smoothie felt like extra-nutritional insurance for remaining healthy and ready to run. 

I like to think of smoothies as a blended breakfast salad.  When made fresh at home, I am the controller of ingredients, calories, fiber, and nutrition.  I keep my smoothies whole food and plant based food based in order to start my day off on the right foot–especially since I would otherwise, at least during the work week, skip breakfast.  While I often add healthy fats in the form of nuts or seeds to smoothies, I personally do not with this one, but you could.  Instead, I tend to add a teaspoon of greens powder for an extra boost of concentrated green goodness, and sometimes matcha (ground green tea) if I feel I need a boost of energy and focus.   This smoothie fuels my morning and keeps me full until lunch.  The flavor is bright and tangy, and it’s super refreshing to drink.  

Here few other tidbits and factoids I have learned while refining my smoothies techniques:

*  Put greens and liquid in the blender first and blend well, this is especially important, if, like me, you don’t have a top-of-the-line blender.

* Spinach is always the sweetest greens, which is why I often blend it with other greens such as kale and swiss chard.

* Riced cauliflower, fresh or frozen, works well as a “green” since it’s cruciferous and makes smoothies extra smooth and creamy.

* Lightly peel/cut away any citrus fruit, leaving part of the pith (the white part).  It is high in fiber, vitamin C, flavonoids–which boost the immune system–and it is anti-inflammatory and antimicrobial.

* Ginger and turmeric are both known for their immune boosting properties, reducing inflammation, and decreasing chronic pain.  Fresh ginger and tumeric–both are roots–offer the most benefits, but ground versions are still beneficial.  Therefore, I tend to add both spices to not only nearly all of my smoothies, but also incorporate them throughout the day.

I hope you’ll give this vibrant green smoothie a try. It is an easy way to increase your fruit and vegetable intake.  Plus, you’ll start your day fueled with the power of green!

From my home to your, I wish you health, vibrancy, and vitality.  Be well, and, if you do give this, or any of my other smoothie recipes a try,  I’d love to hear your thoughts.

Shamrock Marathon Green Smoothie

Ingredients:

1 cup water

1 cup of your favorite greens, fresh or frozen, feel free to combine 2 different ones (think spinach, kale, 

½ to 1 apple, quartered (I use granny smith apple.)

1 lemon, peeled, quartered & seeds removed 

1 mini cucumber or ½ large cucumber, quartered

1 stalk celery, quartered

1 ¼ teaspoon ground ginger or 1” fresh piece

¼ teaspoon turmeric or ¼” fresh piece of turmeric 

Dash of salt

Optional add-ins: 1 teaspoon greens powder and/or matcha powder, 1 tablespoon hemp, chia, or flaxseeds, and/or 1 scoop favorite protein powder 

Makes 1 generous serving