About a month ago, I participated in the Sweetwater 50k after (sort of) helping a friend get through some of her training for her very first ultra. I had every intention of finishing, regardless of the fact that I had been having some IT band irritation since January. I mean, I’ve pushed through a few ultras. They may have ended with a push through 10-20 miles of IT band issues and a brutal descent down Blood Mountain only to go back up the Coosa Trail…but dammit I finished. I’m stubborn and I can handle (to a fault) a lot of pain. This race was different, unfortunately.
Mile 11 brought me to the “Top of the World,” and down that nasty, rocky descent back to the creek. As the ground leveled out and I continued on to mile 12, I knew my IT band was done. The knife-stabbing pain to the side of my knee made extending my leg unbearable and each downhill brought tears to my eyes. I managed to muscle through to mile 15, knew the group shelter/finish was near, made an adult decision, and pulled out of my first race. I was super depressed, but I know it was the right decision…now. The silver lining to the day was that my friend, Caroline, completed her first ultra and it was awesome to be able to see her come through the finish line. 🙂
So now I sit here, over a month later, unable to run more than 28 minutes without the stinging pain returning. For an ultra runner, this is TORTURE. Don’t worry! I am going to a doctor about it and trying everything imaginable, but why have I told you this long drawn out, sob story about a common running injury? Because my doctor suggested a gluten free diet to possibly help with any inflammation in my system. So that is how I am cooking from now until ? At this point, I will try anything, so we shall see how it goes. Hopefully, by the next time I write, I will be running an hour+!
**June 1 update** I’m up to 45-50 minutes of running!
Portobello “Burger” w. Fried Egg, Avocado, & Cayenne Caramelized Onions.
2 portobello caps
2 tablespoons Worcestershire sauce
1 teaspoon cumin
1 teaspoon chile powder
3 tablespoons extra virgin olive oil
1 onion, sliced, separated into rings
1 avocado, sliced
Pinch of cayenne red pepper
Salt and pepper
Mix Worcestershire sauce, cumin, and chile powder together. Rinse portobello caps and place in a plastic bag. Pour Worcestershire mix over the caps and let them marinate while you cook the onions.
Heat 1 tablespoon of olive oil in a large skillet and add the onions. You’ll want to add salt to draw out as much moisture as possible. Once the onions begin to brown add the honey and cayenne pepper. Continue to cook until the onions are nice and brown. Set aside.
Heat 2 tablespoons olive oil in a large skillet (you can use the same one you used for the onions) over medium-high heat and place portobello caps in. Cook for 5-8 minutes on each side, or until the mushroom is tender. You can also grill them (it is summer after all) for the same amount of time.
While the caps are cooking, heat another pan with 1 tablespoon of butter or brush olive oil on the bottom (whatever you prefer). Crack each egg onto separate parts of the pan, sprinkle with salt, pepper, and a little bit of chile powder, and cook to your preference (over medium or over hard).
Once the portobello caps are done, place on a plate, and drizzle a little agave nectar over it. Place 1 egg on each cap, onions, then the sliced avocado. You can add cheese if you want, as well! Now, go and enjoy your delicious, slightly spicy, portobello burger 🙂