After 5 Days Off…

I had a 6.0 mile run scheduled on my marathon training plan today, and I was unsure if I would be able to complete it.

Last week, I noticed that my left shin bone a couple inches under my knee was really bothering me. Not like shin splints, or the muscles that hurt around the shin bone, but the bone itself. Every time I would put pressure on that leg to walk down stairs, jump, or try to run pain would shoot up the bone.

I decided to skip my Friday run, and also my Sunday long run. In all, I took 5 days of complete running rest, only going to the gym for weights, and going on a 3.25 mile walk with Debbie.

This morning, I woke up late (7:45 am!). I knew that I could run this morning since my leg has been feeling better the last couple of days. I started of REALLY slow.. like 11:20 min/mile pace, and gradually built back up to normal speed.

Before heading out the door, I fueled up with a slice of toast with cherry preserves. Debbie brought me 9 bags of groceries when she moved, so I have all kinds of fun new stuff to try now (including cherry and pineapple preserves!)


I completed the 6.0 mile run in 58:16, or 9:42 pace! 😀 Considering ALL that I had working against me:

  • 85 degree temps
  • Running w/o my BFF 😦
  • First run since injury

I think I did great! The pain never came back, and once I stopped wondering if it was going to hurt, I ran as usual!


Sweaty success! I came back to the apartment with a big grin! 😀

I honestly worried that I would be out for much longer! I think I did the right thing by taking time off IMMEDIATELY after the pain started. I’ve heard so many stories of people that kept running through injuries and it’s only made them worse off. I can’t imagine taking MONTHS off!


Breakfast was a big yogurt mess. It’s been so long since I’ve craved yogurt, but with the hot temps, that was the only thing that would do the trick.


In the mess:

  • 1/2 cup Kashi Go Lean
  • 1/2 cup Kashi H2H
  • 1/4 cup plain Oikos yogurt
  • 1 kiwi
  • strawberries
  • raspberries

All mixed up…




I’m really happy, and thankful for every.single.mile.

❤ MegaNerd

Ready to Eat Healthy

Today I realized just how busy this week is going to be!

I have two test this week, several assignments due, meetings, lab reports, you know how it goes.

I also realized just how unprepared I am in the nutrition department! I’m always in such a rush that it’s hard to make healthy choices. Bad idea when you are trying to ensure a good balance. 😦

Take this morning, for instance. I made some Kashi Hot Cereal, with a banana and a kiwi in a to-go travel mug.


Good choice! Plenty of carbs and protein…but eaten at 6:30 am.


Bad choice: Not thinking to pack a snack because I was FULL at the moment!

I stopped at the little on-campus convenience store and picked up a Balance/mocha chip protein bar. My stomach was basically eating itself by 10:00 am, and the only other option were nutri-grain type bars. I digest those things before I’m done swallowing them.


This bar was actually amazingly tasty! While the ingredients list was quite long, it didn’t taste like artificial junk. It was the density of a reese’s cup, with 15g of protein!


It held me for 2.5 hours, which I consider amazing for a snack. I came home and made a salad using leftover ingredients from the fridge:


  • spinach
  • 1/2 tomato
  • 1/2 bell pepper
  • 1/2 cup refried beans
  • handful of cheddar cheese
  • black bean chips, crunched up


I warmed the beans, so the sort of sunk mid-picture. I mixed it all up and didn’t even need dressing!

After I finished up lunch, I decided to solve this problem of buying snacks and meals on campus by spending 30 minutes to prep some food for the week. What kind of engineer would I be if I didn’t solve problems!? I know that things are going to get crazy, but I think I have at least some stuff under control now.

First, I used these little containers to portion out some chili and other leftovers to heat and eat during the week:


I then chopped up some veggies and put hummus in individual to-go containers. This saves so much time! I hate getting the cutting board out just for a carrot stick.


I cut up fruit, washed grapes:


Individually packed some nuts and Clif bar halves:

IMG_0330 IMG_0331

I think I’m all ready for the week now! That only took 20-30 minutes, and minimal effort. No excuses to eat unhealthy food!

What do you pack to take to class/work? Do you prep your food in bulk ahead of time?

❤ MegaNerd

One Thing at a Time

I have really started to realize how important is to take things one step at a time!

It’s so easy to get overwhelmed when you have a million different things going on. Instead of worrying about future stuff, focus on the task at hand.

Yesterday, I was thinking about failing classes (long term), not passing the FE test (October 24th), marathon training (still have 16 weeks…). Basically, I was worrying about things that need not be worried about at THAT moment.

I had two focus on what needed to be done yesterday, or today. Not tomorrow, not next week, or next month. Not even next weekend.

By taking things one step at a time, it’s much easier to get a grip. Caitlin helped me realize this yesterday, and I immediately got it. I was freaking out about all that could go wrong. My energy was being spread too thin, and nothing I was doing was being done to my full potential!

I concentrated on what I had to do right then and made a list. Once I realized that I only had two things to accomplish (study for two tests) it made it so much easier to tackle!

Today, I have just as much work to do. I focused a lot more today, stayed off g-chat and twitter, and got my stuff done! I even have time for a lunch post! 😀


I completely forgot about my Pei Wei Leftovers!!!



Thai Dynamite with tofu, veggies, and brown rice!


I love those crunchy little peas!

Already dug into snack number 1:


I’m sad that strawberries are going out of season! 😦 Bring on the honey crisp apples!!!


How do you stay focused on today, and not worry about the future?


❤ MegaNerd