I’m having a little bit of a running crisis lately. I’ve discussed it in detail with a few of my friends and the problem is that mainly – I’m not a big fan of running.
Sure, once a week or every other week I get the urge to go out for a run. But I definitely don’t like it enough to run the 3 times a week (minimum) that would be required for proper training. So here I am, 5 weeks into my training plan that should have gotten me through a 10k in November and then a Half Marathon in February and I just don’t want to do it anymore. Through the first weeks of this training plan, I’ve made excuses to skip more runs than I can count which has resulted in only working out 3, sometimes 4 days a week. In contrast, during the months of July-August I gave myself permission not to run at all and focus on yoga, weight lifting, and cycling and I was working out 5-6 days a week without really even noticing it. Probably because I was participating in activities I truly looked forward to and enjoyed.
This situation has left me in a yo-yo argument with myself of “just don’t run the races – there’s no reason to dedicate yourself to something that you don’t enjoy” to “don’t be a quitter” and back again. I’ve had numerous friends tell me you can do it. But it’s not so much that I think I can’t do it as that I don’t want to. And isn’t it silly to force myself to do something half-heartedly when there are activities I’d gladly dedicate myself whole-heartedly to?
In this spirit, I think I’ve decided to skip the 10k in November, and possibly knock the race in February back to a 10k (if Disney will let me switch). There are circumstances surrounding the February race that make it hard for me to not go at all, so I’m hoping to still participate in some way that weekend.
Now, on a less existential note: a recipe! 🙂
I came up with this recipe as a way to use up some leftover cream cheese I had in the fridge, as well as some bacon and chicken breasts that I had picked up on sale. Also, lately I’ve had a thing for blending up cheese in my food processor.
Bacon-Wrapped, Cheese & Herb Stuffed Chicken
– 4 boneless chicken breasts (or you could use thighs I suppose)
– ¼ cup cream cheese
– ¼ cup ricotta cheese (I’m sure you could use all cream cheese, this is just what I had on hand)
– 1 tablespoon dried herbs of your choice, I used oregano and thyme
– 4 slices bacon
– Salt and pepper
Cut a “pocket” into the fat side of each chicken breast. Salt and pepper the chicken and set aside.
Add cheeses and herbs to the food processor and process until smooth.
Stuff each chicken breast with cheese mixture and wrap in a single bacon slice. Place in an oven-safe skillet over medium-high heat and sear on each side before transferring to a 350 degree oven to cook for 15 minutes, or until the chicken is cooked through.
I served the chicken breasts with some steamed veggies on the side – such a quick and easy, delicious dinner! I also suspect that these would freeze well. You can stuff and wrap the chicken breasts, then seal in a freezer bag for future dinners! 🙂