Busy week, very tired, need to re-evaluate

I don't know where all the time goes! There is just not enough hours in the day! Especially not enough hours for rest and play and relax but then I don't know how to relax. I have to keep moving, just too much energy!

Work has been busy and will get more so which I am glad because I can't stand idleness- but then it can be exhausting.

This weekend, I still did not do the group runs but stuck with leading the Late Start Program runners. We did 4miles so this is great accomplishment for the group who struggles but is hanging in there.

Went for my x-ray at Wake Ortho and no stressed fracture so this is goodness so I can slowly get back to my runs now - hopefully get back into the main stream since I got a race coming up in November but I think I should be OK.

Did some more inventive cooking - trying to not use as much oils and salt in the cooking process. It is a challenge that I am willing to take. I am interested in what my trainer will eat to prepare herself for her show and for me to help her out if I can. I mean I am sure what she eats which is of the same type of foods, can be rather boring. If I can come up with foods that is enjoyable - and who knows I can market this for the future competitors of the sort.

This week I made:

Rice Medley - which contains different rice, legumes - I cooked it in vegetable broth instead of water - does not contain salt or oils

Snapper and Salmon - I marinated it with ginger root, rosemary, garlic, onions, sesame seeds, cumin, coriander, cinammon, oregano, dash of sesame oik and a tbsp of coconut oil, - the oil is needed to grill otherwise it will stick - no other salts except for salt and pepper

Asparagus - stir fry - garlic cloves, combo of olive and coconut oil - mainly to burn the garlic cloves so the little bit of oil can seep into the vegetable, topped with white sesame seeds, dash of bragg's aminos -

Oh - I got some winter melon from my niece Nancy and I made soup with it - that melon was sure hard to cut up - I used a combo of vegetable and chicken broth and added with it shitake mushrooms, red dates and dried oysters.

That's it for now! Enjoy! If you need some ideas or help with your cooking, let me know - I probably won't know how to blend these exotic ingredients but if you tell me what they do, I can experiment. And I think that is what cooking is about - experiementing.

Sue