stress ?

OK... I'm a little overwhelmed. My long run was 9.3 miles and I've run between 4 and 6 a FEW times since. Not so good with the training schedule. But, I've been icing and ibuprofering this week, and I think I'll be A-OK for a long run on Saturday. I'd like to do 12 miles, even if I have to walk some... at least I'll feel better about Vegas. I should get info back on the pelvic / hip x-rays tomorrow, fingers crossed for a groin tear and not a stress fracture. I'll be taking the Costco bottle of ibuprofen to Las Vegas for sure ! And for those who remember last year, I will try not to eat the ibuprofen instead of swallowing the Sport Beans ! HA !

Enough of that dreary subject... let's talk HOLIDAYS !!!!!! That's right.. it's time for all the yummy food to come out and put our self-control on high. Totally workable to have a great healthy meal during those holiday pig-outs where you don't feel guilty after.

• Stay consistent with your exercise - knowing we get busy, try for 20 minutes 5 days a week, instead of an hour 3 days a week.
• Plan ahead - I'm famous for bringing my own food. And I always always always bring my own water !
• Write it down - write down everything, yes... everything, you eat and drink. And truly think about portion sizes. We shouldn't be super sizing anything .. ever ! Think 'palm of your hand' or 'size of your fist'.
• Set goals - BEFORE you go out or gather with friends... think about what you are willing to eat and what you know to avoid.

Check out this recipe !

Smashed Spiced Sweet Potatoes

http://www.eatingwell.com/recipes/smashed_spiced_sweet_potatoes.html

From EatingWell: October/November 2005

Chile powder, cumin and ginger combined with a touch of maple syrup create a spicy-sweet flavor addition to a traditional Thanksgiving player.

12 servings, 1/2 cup each | Active Time: 20 minutes | Total Time: 1 1/4 hours

Ingredients

• 4 pounds sweet potatoes, (4-5 large)
• 2 tablespoons butter
• 2 tablespoons pure maple syrup
• 1 tablespoon chili powder
• 2 teaspoons cumin seeds, toasted and ground (see Tip)
• 1 teaspoon ground ginger
• 1 teaspoon salt
• 1/2 teaspoon freshly ground pepper

Preparation

1. Preheat oven to 350 degrees F. Pierce each sweet potato in several places with a fork. Place directly on the oven rack and roast until soft, 45 minutes to 1 hour. Transfer to a cutting board; let stand until cool enough to handle, about 10 minutes. Slip off the skins and cut the sweet potatoes into 1-inch slices; transfer to a large bowl. Add butter. Smash the sweet potatoes with a potato masher or fork until fluffy but some lumps remain. Add maple syrup, chili powder, ground cumin, ginger, salt and pepper; stir to combine.

Nutrition

Per serving : 113 Calories; 2 g Fat; 1 g Sat; 1 g Mono; 5 mg Cholesterol; 22 g Carbohydrates; 2 g Protein; 3 g Fiber; 243 mg Sodium; 468 mg Potassium

1 1/2 Carbohydrate Serving

Exchanges: 1.5 starch

Tips & Notes

• Tip: Toast cumin seeds in a small skillet over medium heat, stirring occasionally, until fragrant, about 2 minutes. Transfer to a plate to cool. Grind in a spice mill or blender into a fine powder.