Getting My Workout Groove and Appetite Back!

It feels like forever since I’ve felt normal. Finally yesterday my old self started to creep back. Like I said in my last post the blood patch I got on Friday worked and it relieved my headaches but it left me with horrible muscle spasms in my back. Thankfully those are now gone and I’ve been able to run a few miles since Sunday. I had hoped to be able to do a nice long run of 18 miles yesterday but since my back was still tight from the blood patch I had to take it easy. So I ran 12 miles walking a half mile every two miles. It was the perfect day for a run, overcast and the temperatures were cool. I almost forgot how much I love fall running! I’m going to go for a solid 18 mile run Friday before I fly out to OKC for my Best Friend Kimberleys’ wedding shower and bachelorette par-tay. I can’t wait for this weekend. I don’t get to see Kimberley often but I’m so honored to be her maid of honor!

Hawaii 2011

But first I have to deal with my growing appetite, since finally my stomach is back to normal :) Tonight I prepared breakfast for the next two days. There is noting more filling or comforting than a big bowl of brown rice porridge. You can really use any flavoring (peanut butter, fruit, you name it) that you like. But I kept tonight’s recipe simple. I really hope you enjoy it!

Cinnamon and Nutmeg Brown Rice Porridge:

3 Cups Cooked Brown Rice

2 Cups Almond Milk

.5 Cup Fat-Free Ricotta

1 Tablespoon Agave

1 Teaspoon Cinnamon

.5 Teaspoon Nutmeg

1) Add 2 cups of cooked brown rice and fat-free ricotta cheese to your pot. Heat on medium, stirring until the ricotta is melted and fully mixed with the rice.

2) Add the agave, cinnamon, nutmeg and 1 cup of the almond milk to the pot and continue to heat until the rice has soaked up most of the almond milk.

3) Once the rice has soaked up the almond milk transfer into 2 tupperware or glass containers that holds 16 ounces. This recipe makes 2 servings.

4) Top off the top of the containers with the other cup of the almond milk. If it doesn’t all fit use the rest the morning afterwards. I like to add a little extra right before I eat it. Place on the fridge overnight and vola! In the morning a quick, cool filling breakfast.

Can’t wait to eat this tomorrow, I’m tired of cereal! I’ll also update you tomorrow on my marathon training schedule. Good night!




Its done when it started to get nice and thick.

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About rebacox

Pseudo athlete and vegan, learning to love all the imperfections in life. Follow me in my journey, training for races (a half marathon in all 50 states to be exact) and my adventures in the kitchen!
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