Knee Problems

So last night was kind of depressing on the running front, but I’ll get there in a minute.

First of all, thanks to everyone for all the well wishes Tuesday and yesterday.  It means the world to me that so many people congratulated us and that so many people (who I never would have thought would) read my blog.  I’m looking at you, Abe :)  So thank you everyone for the kind words.

Yesterday was a great day at work.  It was super busy, so it flew by, and I treated myself to these little numbers:

Egg white, sun dried tomato, & cheddar sandwich and chicken soup

And of course a cookie

I ate half the sandwich before I took the picture because I was starving.  Also, I was trying the sea salt and cracked pepper bagel for the first time and couldn’t wait to taste it.  It was amazing!

Once James and I got home, I decided to make one of my super easy go-to recipes — Caprese Pasta.  This recipe is super simple and contains some of my favorite ingredients.  Make sure you check out the recipe below.

During dinner, we caught up on the New Girl, I caught up on Parks and Rec, then I read a little more of the Book Thief.  I didn’t finish in time to participate in Julie’s book club, but some other events prevented me from reading on Tuesday night.  I’m definitely ok with that!

Now that I missed the deadline, I’m switching back to What I Talk ABout When I Talk About Running.  I’m almost done with it, and after last night’s run, I definitely need the motivation and inspiration.


Our training plan called for 6 miles last night.  We went down to our apartment’s gym, each hoped on a treadmill, and started our runs.  To be perfectly honest, I should have stopped at 0.83 miles.  At that point, I started having terrible knee pain along the top of my knee cap.  Because I missed running on Tuesday, I was determined to not miss another day of running.  The result was limp-running for 4.5 miles until I finally had to give up.  My breathing was great, my legs felt great, but my knee failed me.

I tried slowing my pace, but the slower I went, the more my knee hurt, so I ran the 4.5 miles decently quickly, but I was pretty bummed that I couldn’t finish.

At this point in our training, I know the point is just to stick with running regardless of the distance.  However, it’s hard to get that through your head two and a half weeks before the half.  Instead, all I kept thinking was “If I don’t run 6 miles today, I can’t run the half marathon.”  That is not true, and it is a terrible way to think.  Running is all mental, and I can’t psyche myself out at this point.

I know that I will be fine if I rest my knee.  I mean, c’mon, I ran 10 miles easily on Sunday.  I actually noticed that I have knee pain only on the treadmill, so I think I may need to start training entirely outside for these last two weeks.

I also have to do more of this:

Icing my knees is a definite must to help them recover, and I have to take care of them.

Neither James nor I decided to do the half marathon as a last hurrah from running — we have both been running 3-5 miles 5-ish days a week since the beginning of college.  Our plan was never to just run for these three months then call it quits.  We were just training to train.  Because of that, we have to pay attention to our bodies because neither one of us wants to give up running after the half, which is a possibility if we push too hurt.

Hopefully icing, running a good pace outside, and taking appropriate rest days will help us through the next couple weeks.  Luckily, like I said, running is all mental, so tonight is a new night!

I think I just need some new songs.  I’ve learned that any run is a great run if you have a good playlist :)

Oh a much brighter note, James’s mom is in town tonight, so we are grabbing a quick dinner with her!  That will be a fun way to [almost] end the week.

Hope everyone has a wonderful day and enjoys the recipe!

Caprese Pasta (serves two)

1/2 box of whole wheat pasta (your choice)

1 pint of cherry tomatos

1 can of diced tomatoes (with basil and oregano)

1/2 c of mozzarella pearls

1/4 c shredded mozzarella

1/8 c of fresh basil

1/4 c of balsamic vinegar (more or less depending on your preference)



Make pasta according to the box.  In a skillet, heat the cherry and diced tomatoes over medium heat until they are heated all the way through.

Drain the pasta and mix with the tomato mixture.  Add both mozzarella cheeses, fresh basil, and balsamic vinegar to the pasta and tomatoes.  Enjoy!


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