After three runs in 24 hrs, I damn near passed out panting on the floor too!
Here’s the recap: 8.2mi/81min 5.8mi/61min 3.6mi/40min
To spice up my third run I invited Soldier, the more athletic of my parents’ two Australian Shepherds (left.) I felt bad leaving Wrigley (right) home, but he was limping pretty bad last week and is finally starting to heal up. (Plus he runs a little cockeyed even when he’s not limping.)
The run was okay, a little slower than I anticipated because 1) I was tired when I started, and 2) Soldier doesn’t always do the leash-thing well, but we worked it out in the first mile or so.
After this I made a beeline for the lake, took a refreshing dive, and logged some recovery hours with my Runner’s Magazine.
And . . . . DINNER! I think these Black Bean Sweet Potato Burritos might be added to the regular dinner rotation. I like sweet potatoes and these were really good. Plus, sweet potato and beans are sooo good for you!
1 small Sweet Potato
1 cup Black Beans
Garlic or garlic power
¼ of an Onion chopped
2 wedges of Laughing Cow Cheese
Seasoning (I used a little chili power, salt, pepper)
Directions: Bake the sweet potato at 400 for about 45 min. Brown onion and garlic in a skillet. Add beans and seasoning and simmer for another 5 min. Add Laughing Cow Cheese and mash beans and cheese together until creamy. Warm a tortilla and mash the sweet potato across the tortilla. Add black bean mixture, roll, devour.