I just ate a very tasty Sweet Potato Hash that was super easy to make. I'm going to post the recipe at the end of this post.
Danielle was my work-out buddy tonight! It is always so much better to work-out with a buddy! We caught up on all of the exciting stuff we are each working on and pumped some iron.
Still keeping up with the challenge, yesterday with walking and today with 35 mins on the eliptical and then some ab work. I definitely have plantar fasciitis, which is making me sad. Since I keep having imbalance problems with my right side, I guess it is time to suck it up and get some orthotics. I'm glad I knew the symptoms and started treating it right away, which will hopefully lead to a speedy recovery. While I certainly don't wish for injury, the few that I have had in a row have made me more knowledgable about running injuries. There is an aspect you just can't get from reading about it.
I am already 14 weeks from my half-marathon, so I will be diligently rehabbing, but I am so glad I am in the midst of this challenge. I think I would just excuse myself from training altogether out of frustration, but instead I am finding creative solutions to keep on going. That is a great feeling when I close my eyes at night.Go Go Go!
Coach Andi
Easy BBQ Sweet Potato Hash (for 1)
-Small to medium sweet potato
-1 serving turkey meatballs (or leftover meat)
-1 cup frozen (or fresh) veggies of your choice
-1/4 cup (or so) honey BBQ sauce
-Splash of white cooking wine
-Garlic, onion, cumin, salt, pepper, chili powder to taste
-Olive oil
Microwave potato to soften (about 4 mins), and meat (if frozen) and veggies (if frozen) according to instructions. Chop everything to bite size, toss in skillet or frying pan with a turn of the pan of olive oil, garlic and onion powder over medium-high heat. Stir occasionally, lightly browning. Add a few dashes each of salt and pepper, cumin and chili powder (optional), continue to stir. When brown to your liking, add BBQ sauce and wine, stir until the hash is coated equally. Heat through for another minute or two. Serve immediately or put in container for lunch the next day!
copyright 2011 by Andrea Whaley
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