Is there even anything to wrap up? Haha. Not really. I ran zero miles this week. Unless you count the 0.1 miles I ran before my knee erupted in excruciating pain on Wednesday. So, there isn’t much to wrap-up with regard to running.
I will say that I was that “crazy” who wore only shorts and a t-shirt into the gym yesterday even though it was 35* outside. Madisonites have been telling me that this will start happening as spring looms closer and closer, but I actually did it myself! Who would have thunk it? Yes, I said ‘thunk’. And, yes, I am aware that it is technically spring, but I do not consider it spring when it is snowing outside. And, yes, it has been snowing today, although, thankfully, not sticking.
After foam rolling the last couple of days, my knee does feel better! I can go up and down the stairs without being in pain. That’s a start, right? I am being optimistic! Saturday I did the bike, elliptical and rowing machine (8 minutes!!) along with a little strength training. Sunday I did the elliptical for a LONG time–as in 97 minutes long. It helped that I really wanted to finish The Economist magazine. I hate getting behind, and I got a new one on Friday. I’m just going to keep up the cardio, and maybe I can get some short miles in at the end of the week! Maybe, just maybe. Because….
22 days until Boston!! My official race time is 10:20am!! Wave 2, baby!! I have officially started counting down! I am going to run that race. Even if it takes me forever. But it’s not going to take me forever, right? Come on, guys, I need some confirmation here.
I was reading an article on youth and running the other day, and did you know that there is evidence that running lengthens your lifespan? It does so not only by slowing cardiovascular disease but also by slowing aging itself! Apparently the tiny mitochondria in our cells increase in number with aerobic training and repair themselves with resistance exercises which helps forestall aging! Who know if this is actually true, but it is interesting, huh?? Bring on the running!
Last night, my friend Jess came over for dinner! We cooked chicken, potatoes and veggies to be healthy so that we could then consume a large portion of carrot cake that I had baked with the leftover carrots from my Fried Rice. It was awesome. We traded stories about food, families, dogs, exes, relationships, etc. It was definitely a relaxing way to spend a Saturday night! And now it is half-way through Sunday, and I can’t believe the weekend is almost over! Time flies when you have fun and deadlines!!
Roasted Greek Chicken and Potatoes in Lemon-Oregano Vinaigrette
- 2 tbsp fresh lemon juice
- 3 tablespoons olive oil
- 4 large cloves garlic, minced (about 2 tablespoons)
- 2 tsp dried oregano
- 1 teaspoon all-purpose Greek seasoning
- 1/2 teaspoon thyme
- Kosher salt and freshly ground black pepper
- 8 medium red potatoes, peeled and quartered
- 3 chicken breasts
- Adjust oven rack to lower-middle position and preheat oven to 375°F. Whisk together lemon juice, olive oil, garlic, oregano, Greek seasoning, thyme, 3/4 teaspoon salt and 1 1/4 teaspoons black pepper in a medium bowl.
- Toss potatoes with 3 tablespoons vinaigrette and place in a large roasting pan in the oven. Set aside remaining vinaigrette for later use.
- Meanwhile, season chicken with 1/2 teaspoon salt. Drizzle generously with a few tablespoons of vinaigrette.
- After 20 minutes have passed, push potatoes to the side of the roasting pan and nestle chicken breasts among the potatoes. Bake for 25 minutes. Flip chicken over. Bake for about 20 minutes longer, or until juices run clear. Remove from the oven and let rest for 5 minutes. Serve with potatoes and additional vinaigrette.
Adapted from Serious Eats