Yesterday I did manage my longest run post-injury, but I only did about 5.2 miles instead of 6. It’s still frustrating me how far my running fitness has fallen, so I’m trying to look on the bright side of things and be proud that i’m out there.
I ran home, which is mostly uphill, walked the dog and then ran back. Surprisingly my pace on the way back was slower. My pace between both runs was about 9:30-9:45. I really would like to get back under 9 minute miles soon. On the other hand, I’m feeling a bit paranoid about my injury. I thought I could “feel” my stress fracture again during the run. I’ll keep you posted if this happens again. It could easily be mental and simply nerves about upping my miles again.
I’m so happy to be back to my normal routine for the next few weeks. Work has calmed down and as a result I’m finally back to cooking all my meals. Last night we had panko-breaded tilapia, steamed broccoli and brown rice. I also made an eggplant bake to have for the rest of the week.
This is a very simple recipe but good for a weeknight side dish. It’s also a healthier and easier alternative to Eggplant Parmesan.
Eggplant Mozzarella Bake
Ingredients (makes 4 servings)
- 1 large eggplant
- 1 can diced tomatoes, with basil, garlic & oregano
- 1/3 cup shredded mozzarella cheese
- 1/4 – 1/2 cup panko bread crumbs
Directions
- Preheat oven to 350 degrees.
- Chop the eggplant into 1 inch cubes.
- Mix with diced tomatoes.
- Place into baking pan. Cook for 30 minutes or so, or until eggplant is crispy.
- Top with cheese and panko crumbs and cook another 10 minutes, or until bread crumbs have started to brown.
Nutritional info: I didn’t add up the other nutrition facts, but its about 135 calories a serving.