Week 2 out of 18 have now been completed, and I have to admit that I am still struggling with getting back into the swing of things.

training week 2 - 1

Strength training last week absolutely KILLED my legs, which resulted in a rather painful training week. Don’t let my smile fool you, last week was though, not just on my body but on my mind as well.

training week 2 - 2

My confidence is really taking a hit with still being so unfit. I mean, LOOK AT ME! The sweat was literally dripping off my entire face as I struggled to complete 3 miles with heavy and painful legs.

training week 2 - 3

As a person who has endured physical pain on a daily basis for so many years, my pain threshold has become super high, which in turn has made me a bit worried about injuring myself whilst training as I am pretty good at “pushing through the pain” – it was a survival technique for so many year and I automatically apply it for running.

training week 2 - 4
Who knows, I might be worrying in vain, but I would hate to injure myself and go through all the stress I went to when I first trained to run a half marathon and injured myself due to over-training.

So Im trying to be good by walking and stretching during my runs when the pain gets too much. It’s annoying and it makes me question whether or not I actually need to take a break or if I am just being lazy…

ARGH! It is a very frustrating feeling when you have the will and mindset to do something but your body can’t handle it. Im constantly reminding myself that I still have a long journey ahead, so I should just relax a little, but it is much harder than it sounds!

Anyway, this is what my training week looks like:

MARATHON TRAINING WEEK 3

MON: REST – Done
TUE: Strength training & 3 miles – Done
WED: 4 miles – Done
THU: Strength training & 3 miles – Done without strength
FRI: REST – Done
SAT: Cross training No cross training
SUN: 5 miles – Done, did 6 miles with Cata

Let’s see if I can manage to be less of a drama queen this week and just do the damn thing instead.

“Orsii” Curry
Serves 2-3

This is one of my staple dinners as it is super tasty, very filling, quick and pretty cheap to make because you can vary the ingredients you put in it.

INGREDIENTS

  • 500g of skinless chicken thighs (but you can use pork or beef or lamb too!)
  • 1 large red onion
  • 1 large or 2 medium leeks
  • 1-2 garlic cloves
  • 1 medium courgette
  • 250g fresh baby spinach
  • 5-6 button mushrooms (optional)
  • 3 tablespoons of Sainsburys Garam Masala spice
  • 250ml coconut cream
  • Salt & pepper
  • Olive oil

 

METHOD

  1. Chop up all the veg and the meat into chunks as big and thick as half your thumb.
  2. Take a big saucepan, add the meat, onion, leek, a splash of olive oil, the Garam Masala spice and salt & pepper.
  3. Fry it for about 5 minutes then add the courgette and crushed garlic cloves.
  4. When the meat looks like it is about 85% done, add the mushroom if you are using any, as well as the coconut cream.
  5. Stir well and let it cook for about 15 minutes.
  6. Taste carefully after 15 minutes and add any extra seasoning if needed plus the baby spinach.
  7. Stir until the spinach looks done (should take 1-2 minutes) and then the dish is ready to serve.

We usually have this dish with cooked brown rice, but if you add more vegetables or more meat, you could have it just on it’s own as well.

The only ingredients you really need in this dish is the meat, the onion & leek, the Garam Masala spice & the coconut cream – so feel free to experiment with different meats and green veg if you want, I usually try to go for whatever is on offer.

You can also try adding some red lentils, sweet potato or butternut squash – they are great replacements for rice!

White fish with green veg
Serves 1-2

This dish totally proves that white fish and green veg can be (and taste) very exciting!

INGREDIENTS

  • Your choice of  fillet of any white fish (I go for the one on offer)
  • ½ head of broccoli
  • ½ medium courgette
  • 100g fine beans
  • 100g mange tout
  • 3 spring onions
  • 1½ tablespoon of butter
  • Zest of a quarter of a lemon
  • Salt & Pepper

 

METHOD

  1. Start by chopping up the broccoli, the courgette and the spring onion, and whilst you’re doing that, put the kettle on so you can steam the veg in a bit.
  2. Add the butter to a large frying pan, turn on a medium/high heat then add the fish fillet to the pan.
  3. Salt & pepper the fish and add the courgettes to the pan.
  4. Put the broccoli and beans in a bambo steamer and start steaming.
  5. After about 5 minutes, turn the fish, salt & pepper the other side, add a bit of lemon zest and the majority of the spring onion.
  6. Take the steamer with the veg off the hob after about 4 minutes (lets keep those veg crunchy!), and take the fish with the spring onions out of the pan and gently wrap it in some aluminium foil.
  7. Take the steamed veg and add them to the pan that had the fish and still has the courgettes.
  8. Stir it so they get coated in all the juices and fats in the pan.
  9. Serve it all up with a slice of lemon and some chopped up chives on the side (and if you’re feeling greedy, add some extra butter)

This is for one person so just double most of the veg if you’re cooking for more people and maybe add some extra steaming time if there’s loads more veg to cook.

You could serve this with some boiled new potatoes on the side, but I personally love it without.