So I've been away for a little while now, things weren't going well. I had to stop running because of my shin and when i tried to run after a couple of weeks it wasn't any better and I felt totally rubbish and I didn't want to be on here writing down posts all the time.
slowly things started to get better, and I could run again, only on soft flat surfaces but that was a start. A few weeks ago I started a new 12 week training plan which will take me exactly up to race day and is based on running mileage instead of running for time. On one hand its been pretty tough, going out for a run and knowing you have to do 40 minutes or whatever is one thing but going out and knowing that you have to do 5 miles is something else.
I'm settling in to it now ok, I don't really plan my runs before I go, I know that the way I'm going is AT LEAST the distance I'm meant to be covering if not a little more so I'm happy with that and its nice not knowing where I'm at distance wise until I finish and see how far I've gone.
I won't lie its still hard, today my legs ache so much and I am worried that the pain will come back in my shins or maybe somewhere else and then I really don't know what I'll do with so few weeks until the race - but I can't think about that too much it might not even happen.
Food is something else that I've been struggling with during the time I've been away, I guess because I haven't been logging on MyFitnessPal and I haven't been blogging I haven't felt like I've had to "fess up". Anyway that's changing as of RIGHT NOW and today I've got a load of healthy stuff in my cupboard for when I feel a lull and would have been reaching for the crisps before.
So that's where I'm at at the moment, I'll be blogging more now I'm getting back on track and pretty much back to the mileage I was at before it all went wrong.
Wednesday 29 August 2012
Tuesday 7 August 2012
Recipe: Cauliflower Cottage Pie
Ingredients (Serves 6):
25g butter
2 medium onions peeled and diced
500g lean steak mince
3 medium carrots peeled and finely chopped
150g frozen peas
3 beef stock cubes
2 heads of cauliflower
Salt and Pepper
Method:
Melt half the butter in a large pan, add the diced onion and cook gently until the onion is soft and not coloured. Next add the steak mince to the pan and stir with the onion until all of the meat is brown.
Add the chopped carrot and frozen peas and crumble over 2 of the stock cubes. Make up 300ml of stock with the remaining cube and pour over the mince. Stir, season and put a lid on the pan and let that simmer gently whilst you make the cauliflower topping (you may need to stir this occasionally to prevent the mince sticking to the pan).
Whilst the mince is simmering remove the outer leaves of the cauliflower discard. Chop the cauliflower and stalk into even pieces and then steam for around 8-10 minutes or until the cauliflower is soft. Drain and set aside to cool.
Whilst the cauliflower is cooling, drain the mince (you can use any liquid that drains from the mince to make gravy if you like). Transfer the mince into a large rectangular oven dish and spread evenly over the bottom.
Once the cauliflower has had a few minutes to cool transfer it to a food processor and blend with the remaining butter and seasoning. The cauliflower will become a smooth puree, if it is still lumpy after a few minutes blending then scrape the sides of the blender with a knife and blend for a few minutes more.
Spoon the cauliflower on top of the mince and place in the middle of a preheated oven (200c) for about 20 minutes:
Personally I think this tastes much better than potato mash on the top, its really smooth and creamy and lighter in calories and fat as I used much less butter than I ordinarily would and no milk. I think next time I might try a healthier shepherd's pie with lean lamb mince and parsnip puree.
Calories per serving: 280 (according to MyFitnessPal)
Carbs: 14g
Fat: 15g (of which saturates 7g)
Protein: 23g
Fibre: 6g
25g butter
2 medium onions peeled and diced
500g lean steak mince
3 medium carrots peeled and finely chopped
150g frozen peas
3 beef stock cubes
2 heads of cauliflower
Salt and Pepper
Method:
Melt half the butter in a large pan, add the diced onion and cook gently until the onion is soft and not coloured. Next add the steak mince to the pan and stir with the onion until all of the meat is brown.
Add the chopped carrot and frozen peas and crumble over 2 of the stock cubes. Make up 300ml of stock with the remaining cube and pour over the mince. Stir, season and put a lid on the pan and let that simmer gently whilst you make the cauliflower topping (you may need to stir this occasionally to prevent the mince sticking to the pan).
Whilst the mince is simmering remove the outer leaves of the cauliflower discard. Chop the cauliflower and stalk into even pieces and then steam for around 8-10 minutes or until the cauliflower is soft. Drain and set aside to cool.
Whilst the cauliflower is cooling, drain the mince (you can use any liquid that drains from the mince to make gravy if you like). Transfer the mince into a large rectangular oven dish and spread evenly over the bottom.
Once the cauliflower has had a few minutes to cool transfer it to a food processor and blend with the remaining butter and seasoning. The cauliflower will become a smooth puree, if it is still lumpy after a few minutes blending then scrape the sides of the blender with a knife and blend for a few minutes more.
Spoon the cauliflower on top of the mince and place in the middle of a preheated oven (200c) for about 20 minutes:
Personally I think this tastes much better than potato mash on the top, its really smooth and creamy and lighter in calories and fat as I used much less butter than I ordinarily would and no milk. I think next time I might try a healthier shepherd's pie with lean lamb mince and parsnip puree.
Calories per serving: 280 (according to MyFitnessPal)
Carbs: 14g
Fat: 15g (of which saturates 7g)
Protein: 23g
Fibre: 6g
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