My morning started out with a needle to my hip joint. Perhaps it was silly to think that I wouldn’t need any sort of injection before getting an MRI, but I was pretty shocked when I found out I would need two!
I injured myself over-training for the cross country team back in college. Then I re-injured myself training for my half marathon last June. To recover from hurting my hip the first time, I worked on strength and cross training with fabulous results. I was able to build up my mileage to 9.5 miles and run frequently before I hurt it again (same mistake, building on those miles too quickly under the self-inflicted pressure of racing.)
Unfortunately this time around recovery is not so easy. I am experiencing a difficult time running more than three to four miles a couple times a week without feeling my hip start to go. I can recognize the symptoms pretty quickly when it starts to get weak. I’ve been doing the stair climber, squats with weights, exercises learned in physical therapy, p90x here and there, pilates and more. Nothing seems to help for very long and it’s making me nervous. I’m hoping this MRI will give me some [encouraging] answers.
One of my newer strategies is to focus on building muscle. I am a total cardio junkie, but for my hip to heal, I am going to try replacing some of my cardio days with strengthening work.
I am eating all kinds of plant-based proteins, spoiling myself with delicious, hearty recovery meals and getting back into the smoothie-grind!
One of my very favorite dishes is this amazing, super tasty Avocado Chickpea Sandwich. I was sold by the preparation time of 10 minutes and leftovers for at least a couple of days. Very inexpensive too!
Here’s the best part: it is rich in omega-3 and omega-6 fatty acids (healthy fats that are good your skin and brain–always a good thing!) and it tastes just like an egg salad sandwich (it’s true–I blind taste-tested my father.)
Avocado Chickpea Sandwich
- Your Choice of Bread
- 1 handful of spinach
- 1 ripe Avocado
- ½ Can of Chickpeas
- 2 Tbs. Minced Green Onion
- ½ C. Chopped Celery
- ½ Tbs. Minced Dill
- ½ Tbs. of Salt
- 2 Tsp. of Pepper (I used garlic pepper—maybe add some garlic powder if you don’t have garlic pepper)
Cut up your veggies and set aside.
Slice up your avocado and place the slices into a medium sized bowl. Drain your chickpeas and then pour ½ a can into your bowl with sliced avocado. Mash your bowl of avocado and chickpeas with a potato masher, fork or spoon until all of the chickpeas are successfully smooshed within the mashed avocado. (I switched off between a spoon and a potato masher. One didn’t necessarily seem to work better than the other.) Mix your veggies, salt and pepper into the bowl of avocado and chickpeas.
Slather your avocado-chickpea mix onto your choice of bread. Place spinach on top of the bread with the avocado-chickpea mix.
**I used my all-time favorite gluten free white sandwich bread by the Fancy Free Bakery. I attached the link, but often I find that their website is down so feel free to contact me for any details about the bakery.
A fun fact about avocados snipped from FitDay.com:
“Avocados contain the highest amount of beta-sitosterol amongst fruits. This is a plant-based fat that plays a vital role in the reduction of LDL cholesterol. It blocks absorption of LDL cholesterol from the intestines. This helps to improve the ratio of LDL and HDL cholesterol, which promotes cardiovascular health.”
Did you know that LDL is the “bad” cholesterol that collects in our heart’s arteries and makes you prone to heart attacks?
A plant-based diet prevents plaque from building in our arteries. It makes it easy to stay lean. And it enhances performance as demonstrated by professional athletes such as Scott Jurek and Rip Esselstyn.
I have provided a short interview below in the chance that you may be interested.
Happy eating and reading!