Since the marathon in Vermont this spring, my ankle has been giving me fits. I honestly didn’t know if I was going to make it 26.2 miles with the pain I was experiencing leading up to the race. I took a full month off of running (June) and the past two months, I’ve been getting back into it… well trying.
I woke up on Sunday morning, hardly movable with my back in knots. The left side of my body is revolting. I had a quick release massage to treat my back, and found that my tight hip flexers are referring pain to my back… ugh! Then I got this cool light treatment on my ankle that identified inflammation. The athletic trainer attached an electric current to a medicated bandaid at the most inflamed spot. It felt like little bees were stinging me for several minutes. OUCH. But, it’s working. Science is crazy cool, don’t ya think?
So, I’ve been going back and forth about posting my race schedule for the fall because I haven’t been able to really start training, but what else is new?
- September 20th: Miracle Miles 15K, Orlando, FL
- October 4th: Disney Tower of Terror 10 Miler, Orlando, FL
- November 8th: Savannah Half Marathon, Savannah, GA
- December 6th: OUC Half Marathon, Orlando, FL
- January 25th: Celebration Half Marathon, Orlando, FL
I’m starting a new series on the blog today by including #TrainingBites in my Tuesday Training posts. Let me know what you think!!
Have you tried Trader Joe’s coconut cream?? It’s pure magic. We stick a can in a mason jar and it freezes together like whipped cream! AMAZING!
You can also whip it straight out of the can with equal parts of almond butter, why don’t ya! I’ve been pretty obsessed with this Almond Butter Cream. It has been making it’s way onto my pancakes and smoothies and fruit bowls and oatmeal and oh yeah, right out of the spoon. Go get some.Print
- 1/4 cup almond butter
- 1/4 cup coconut cream
- 1/2 teaspoon pumpkin pie spice
- In a small bowl, firmly whisk together almond butter, coconut cream, and pumpkin pie spice until thick and fluffy cream begins to form.
- Serving Size: 1/4 recipe
- Calories: 110
- Sugar: 0g
- Sodium: 3mg
- Fat: 10g
- Saturated Fat: 2g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Hi I’m Kristina LaRue, registered dietitian and millennial mom of two active and hungry boys. Here on Love & Zest, you’ll find (mostly) healthy recipes to fuel the whole family and real life stories of modern motherhood. I’m all about veggie-filled breakfast meal prep recipes, healthier sweets, and easy weeknight dinners made in the Instant Pot or sheet pan.
Did you make one of my recipes?? Leave a review in the comments and tag @loveandzest #loveandzest on Instagram!
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