I have been feeling rather frustrated with the current situation and how busy and tired I am given I had decided to take time off work to focus on my own wellness. I'm not frustrated with my mother, I know she doesn't want to be sick, I am frustrated with the situation. Watching my parent wither away slowly and painfully to a person I barely even recognize is a difficult thing. I don't even see the vivacious woman she once was anymore and it hurts my heart. I do not turn off the sound on my phone because the two times I have turned it off I missed calls that my mom was critically ill. Every time the phone rings late at night I anticipate hearing she is gone. It as been a long journey, and my heart and soul are tired. I feel selfish for wanting to focus on my own health, when I am her person. Hopefully things level out a bit and I can get my wellness back on track.
I had some physical issues brought on by running and have started physiotherapy. It appears I have aggravated my piriformus muscle and it is quite inflamed. This sacrum pain started very early in my running, but I was in denial that the running was causing it, until it got so bad that I couldn't sit without horrific shooting pain. It only hurts when I sit, but spending long hours sitting in a car or at a hospital it got to the point I couldn't handle it anymore. I went to my doctor and the x-ray showed it was clear so it was a muscular problem. I have been going to massage therapy regularly and my massage therapist suggested I add physiotherapy so I did. I have been twice and have been given some exercises, and then some adjustments to the exercises as my piriformus once again was inflamed. I have a goal of getting back to running for January and my physiotherapist thinks that is a reasonable goal. A friend is trying to talk me into doing the Goddess Run in Victoria in June and if I am back to good health by January that should be a reasonable goal. I will keep you posted on my progress. Strangely I have found myself missing it, so I am very hopeful that will be back in my routine in the new year. My sweetie and I have been getting out for walks which is good, and most days I am meeting my goal with my step tracker, so I am still staying mobile.
Despite the craziness I have managed to continue eating healthfully, for the most part...
This past summer I was having toast with peanut butter and banana and a boiled egg for breakfast nearly every day. Lately I have been changing it up and adding Raisin Bran cereal, and Red River cereal with maple syrup and added ground chia seeds.
I tried out a new Pinterest recipe which is a Slow Cooker Jambalaya, I only made one adjustments to the meat, and used prawns and scallops instead of chicken, and used chorizo sausage. I had basmati rice on hand so that is what I used. I found after the suggested cooking time the rice was still a bit crunchy, so I would add a bit more broth and cook it a bit longer next time. I added the cooked prawns an scallops just before serving. This was so delicious, and we will be sure to make it again.
I purchased pumpkin filled ravioli triangles from Superstore and made a brown butter sage butternut squash sauce to go with it. I roasted cubed butternut squash tossed in olive oil, sea salt & pepper at 425 until browned. While the butternut squash cooked, I put butter in a frying pan and once hot added fresh sage. Once the sage had browned and was crisp I took it out and cut it up and set it aside. When the butternut squash had browned I put the cubes in the Vitamix and added veggie broth until the desired creamy consistency. I also added some of the melted butter from browning the sage, chopped yellow onion, and 1/8 tsp dried red pepper flakes. Once the pasta was cooked according to the package directions I drained it and put it back int he pot. I added enough sauce to cover it and the fried sage. once plated I sprinkled it with fresh grated parmesan cheese. I served the yummy pasta alongside roasted asparagus, mushrooms, and fennel tossed in olive oil, sea salt & pepper. I had lots of sauce left over so I popped it in the freezer for another dinner.
I'd love to tell you my Russian Broscht recipe is an old family recipe handed down through the generations... but it's not. My grandma's borscht recipe is more red and I am heavier on the purple ingredients. I think borscht is something people are often quite particular about (myself included). I love this recipe!
In place of the one cup tomato puree I add one can of organic tomato sauce.
I serve mine with a generous helping of cashew cream and dill. This time I had a slice of sour dough bread with cheese broiled in the oven.
The only way out is through. ~Robert Frost