I can honestly say I haven’t been as sick as I was the past week in a long time – a nice flu/bronchitis combo – and it thoroughly kicked my ass. It’s still kicking my ass, as it’s hard to go outside in the cold and not become a pile of wheezing snot. That makes running hard and fairly undesirable, even for me, the stubborn as they come “I will run in anything” semi-irrational person.
Every now and then, something happens that causes me to slow down and really think about what I’m doing. Even after the first couple of days feeling sick, I would lay out my running clothes or reserve a spin bike at the gym for the next morning because, “of course I’ll feel better tomorrow! Gotta get back on the schedule!” Yeah, no. I barely left my apartment for six days except to go to CVS, Fairway and the doctor. At first it was hard and weird to really just sit and lay around all day, constantly thinking about all of the things I should be doing. Sometimes I think I automatically assume resting equals laziness, and I can’t stand laziness. But this isn’t always the case (duh). By the third sick day or so, the little light bulb went off in my head and I realized the only thing my entire body needed at that moment was to rest (and later, a sensible Z-pack).
Lesson learned: slowing things down, resting and listening to your body are always important. Another positive thing that came out of this whole apartment-confinement thing is some minor kitchen experimentation in the form of an easy, comforting soup and new-to-me breakfast – both full of feel-good nutrients whether you’re laid up on the coach or in the midst of training.
Simple Split Pea Soup (vegetarian)
Makes three large bowls or four normal-sized bowls
Ingredients
1 yellow onion, chopped
2 celery stalks, chopped
2 large carrots, chopped
2 Yukon Gold potatoes, cubed
3-4 cloves garlic, minced
1 tsp. dried thyme
1 tsp. dried basil
1 tsp. dried parsley
6 cups vegetable stock (this makes a thick soup – add an additional cup for a thinner version)
2 cups green split peas (rinsed and picked over)
Salt and pepper to taste
Instructions
Add all ingredients into large soup pot and bring to a simmer. Cook loosely covered for 45-60 minutes, stirring occasionally, until peas are tender and broken down. Serve hot with salt and pepper to taste.
Nutrition fun: peas are a good source of fiber, folate, vitamin K, manganese, vitamin A (to name a few) and a surprisingly great source of protein. As with most plants, they also contain a healthy dose of immune-boosting, disease-fighting antioxidants – a perfect sick day solution or comfort food on a cold night.
Morning Oat Bowl
Serves one
Ingredients
¼ cup quinoa
½ cup old-fashioned oats
1 cup water
½ cup almond milk (or any kind of milk)
½ banana, sliced
5-6 blackberries
1 tbsp. nut butter
1 tbsp. dried coconut
½ tbsp. chia seeds
Instructions
Add water and quinoa to a medium-sized pot and bring water to a boil, simmer for about four minutes. Then add oats and ¼ cup almond milk to the water and continue simmering for 3-5 minutes, until the oats are tender and most of the liquid is gone. Transfer to your favorite bowl and add nut butter, banana and blackberries. Pour in remaining almond milk and sprinkle with dried coconut and chia seeds. Enjoy!
Nutrition fun: oats are a great source of a special kind of fiber called beta glucans, which have been found to lower cholesterol levels and promote satiety (keeping you full for longer!) and may also help reduce insulin resistance and boost immunity. The nut butter adds a little protein and healthy fats to the mix, and the fruits give a nice boost of antioxidants and more vitamins and minerals. A perfect way to start the day, whether you’re nursing a cold or already feeling fabulous.