But when life gives you lemons, you make the best of it, right? So I made my favorite kale salad, thanks to a lovely gift of greens from my neighbor, and choose to spent the weekend resting, eating well and being productive in other ways. Have I mentioned how greens make me happy?! Such a dietitian type thing to say, huh?
I took full advantage of the forced rest to be productive in some computer work. I finished an Ironman nutrition plan for a friend (his first ironman, June 28th!) and kept on rolling to go ahead and plan out my own ironman nutrition plan. So now when I'm feeling better, I will have a set plan in place to start practicing and tweaking. Yay productivity!
I spent time chatting with my sister who will be running her first marathon AND racing a triathlon this fall. Go sis! She felt overwhelmed at the thought of balancing the two, so I took her marathon training plan and adapted it for some triathlon-based cross-training.
And I spent the majority of my Sunday writing an extensive lecture on enteral nutrition for the class I will be teaching this fall! Hours upon hours were spent reading evidence-based research guidelines, thinking about tube feeding formulas, complications and standards of care. Yea, I feel like a major nerd now. Just another day in the life of being an RD :D
So, no training for me this past weekend, but I did invest my time resting and being productive in other ways. I don't know how long recovery from this will take, but I am investing in my health and trying to stay optimistic. So next time life gives you lemons, take them and make something delicious! Would you like the Kale Salad recipe now?!
1-2 c fresh kale greens, stems removed
1/4 c. chickpeas (if canned, drained and rinsed)
1/4 c. edamame (if frozen, steamed and cooled)
1/4 fresh avocado, diced
A sprinkle of dried cranberries
Lemon zest, optional
1/2 lemon, juiced
1 tbsp extra-virgin olive oil
1-2 tsp italian seasoning
salt and pepper, to taste
Combine salad and dressing ingredients separately. Drizzle dressing over salad and garnish with fresh lemon zest (optional). Enjoy!
BTW-- homegrown kale greens > bagged kale greens. :D
Have a great week!
Kristen Chang is Registered Dietitian Nutritionist (RDN), Certified Specialist in Sports Dietetics (CSSD) and triathlete residing in southwest Virginia with her husband and dogs. Follow along as she shares favorite fueling recipes, general wellness and sport nutrition tips and stories from her athletic endeavors.
Another year has flown by, which means it's time to sit back and reflect on the past season. It has been a season of challenge in many regards, and most definitely not the season I had hoped or planned for. Thinking back to my coaching meeting in January, coach Jim and I had discussed taking things to the next level and I set some pretty high goals for myself. That remained the plan through June, until I through a complete 180 by dropping Chattanooga and deciding to focus on my health. I can vividly remember that day, sitting next to the pool after a short workout when coach asked if Chattanooga was still in the cards. I don't remember whether or not I actually responded, but I do remember the emptiness and defeat I felt in that moment knowing in my heart that the answer was no. I consider myself a "fighter"... being Italian makes me stubborn to the core and I am very loyal to the commitments that I make. However, in that moment God was calling me to let go of my own personal plans and trust in Him instead. As humbling and difficult as it was to walk away from Ironman training this past season, I'm incredibly glad that I did.Hearty Miso Soup
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