When was the last time you took full rest day.?

Rest Days are Key to Staying Healthy

Planning a full rest day into your routine can actually make you a better runner. Here’s how it works.

August 26, 2020Amanda Smith


Whether training for your next marathon or your first 5K, there is something crucial that can sometimes be neglected by women with a lot of ambition—rest (especially in the form of one full rest day).

When rest is neglected, training suffers. Adequate rest and nutrition throughout any training process are the best ways to ensure not only performance, but overall good health and injury prevention. According to the 2020 National Runner Survey, half of all respondents had an injury that kept them from running for four or more days in the last 12 months.

Fitting in rest days are crucial to keeping your body going in the long run. “It’s extra time to allow for all the, essentially, mechanical repair to go on in the body; production of collagen to repair tendons, muscles, bones, all those tissues taking some breakdown in normal exercise,” says Robert Wayner, PT, DPT, and director of the Ohio Center for Running Performance. A rest day also allows the body to build energy stores back up. “We know that our athletes, over a six-day training period, they may start the week off with full tanks and really good energy balance. But as the week wears on then, especially since some of their workouts are more demanding than others, those more demanding ones are going to take a longer period of time to essentially recoup from caloric energy-wise,” he says. One consequence of continually skipping the rest day and not allowing energy stores to build back up is developing Relative Energy Deficiency in Sport (RED-S) that Wayner says he sees runners fall into inadvertently.

A lot of runners feel guilt around taking a rest day, which comes as a result of a society that glorifies productivity and hyper-competitiveness. Those feelings are especially felt by women who try to ‘do it all.’ The reality is that you cannot train to your full potential if you never let off the gas. Eventually something will break down. For that reason, a group of runners created an Instagram account dedicated solely to idealizing rest where they show how runners like Colleen Quigley, Amelia Boone, or Molly Seidel spend their rest days.

Women’s Running@WomensRunning

Recipe: Charred Broccoli Tabbouleh Salad

Charred-Broccoli-Tabbouleh-scaled

Try this delightful twist on traditional tabbouleh. Blend nutritious, high fiber bulgur with charred broccoli, chickpeas and tahini. You’ll get bone-building vitamin K, and vegetarian-friendly protein. And you’ll also get great taste.

Ingredients

¼ cup bulgur wheat
1 broccoli crown
2 tablespoons extra virgin olive oil
¼ plus ⅛ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
½ English cucumber, cut into small pieces
1 cup grape tomatoes, quartered
2 scallions (white and light green parts), thinly sliced
15.5-ounce can (no salt added) chickpeas, drained and rinsed
3 tablespoons fresh lemon juice
1 tablespoon tahini*, well stirred

Directions

  1. Put the bulgur into a small bowl and cover with hot water by 2 inches. Let stand until the bulgur is tender, about 30 minutes. Drain into a strainer and shake out excess water.
  2. Heat the oven to 425°F.
  3. Cut the broccoli into small florets and place on a rimmed sheet pan. Drizzle with the oil and sprinkle with ¼ teaspoon of the salt and pepper. Toss and spread into a single layer. Roast until tender and charred at the edges, 12 to 15 minutes. Let cool.
  4. In a large bowl, combine the cucumber, tomatoes, scallions, chickpeas, bulgur, and broccoli.
  5. In a small bowl, whisk together the lemon juice, tahini, and remaining ⅛ teaspoon salt. Pour over the salad and toss well to combine.

Nutritional information

Calories 251

Total fat 10g
Saturated fat 1.5g
Protein 11g
Carbohydrate 33g
Dietary fiber 7g
Sugar 4.6g
Added sugar 0g
Cholesterol 0mg
Sodium 452mg

Recipe developed by cookbook author Sara Quessenberry for Cleveland Clinic Wellness

 

Quick & Easy Microwaveable Porridge Oats

odl micro porr feb 16

Chartered Physiotherapist, Sinéad Delahunty, @delaliciousfood, has some top tips on how you can best prevent injuries during and after exercise

11 minutes ago

When we train hard, the last thing you want is to fall foul to injury. Chartered Physiotherapist, Sinéad Delahunty, , has some top tips on how you can best prevent injuries during and after exercise:

Quick & Easy Microwaveable Porridge Oats

odl micro porr feb 16

Recipe: Charred Broccoli Tabbouleh Salad

Charred-Broccoli-Tabbouleh-scaled

Try this delightful twist on traditional tabbouleh. Blend nutritious, high fiber bulgur with charred broccoli, chickpeas and tahini. You’ll get bone-building vitamin K, and vegetarian-friendly protein. And you’ll also get great taste.

Ingredients

¼ cup bulgur wheat
1 broccoli crown
2 tablespoons extra virgin olive oil
¼ plus ⅛ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
½ English cucumber, cut into small pieces
1 cup grape tomatoes, quartered
2 scallions (white and light green parts), thinly sliced
15.5-ounce can (no salt added) chickpeas, drained and rinsed
3 tablespoons fresh lemon juice
1 tablespoon tahini*, well stirred

Directions

  1. Put the bulgur into a small bowl and cover with hot water by 2 inches. Let stand until the bulgur is tender, about 30 minutes. Drain into a strainer and shake out excess water.
  2. Heat the oven to 425°F.
  3. Cut the broccoli into small florets and place on a rimmed sheet pan. Drizzle with the oil and sprinkle with ¼ teaspoon of the salt and pepper. Toss and spread into a single layer. Roast until tender and charred at the edges, 12 to 15 minutes. Let cool.
  4. In a large bowl, combine the cucumber, tomatoes, scallions, chickpeas, bulgur, and broccoli.
  5. In a small bowl, whisk together the lemon juice, tahini, and remaining ⅛ teaspoon salt. Pour over the salad and toss well to combine.

Nutritional information

Calories 251

Total fat 10g
Saturated fat 1.5g
Protein 11g
Carbohydrate 33g
Dietary fiber 7g
Sugar 4.6g
Added sugar 0g
Cholesterol 0mg
Sodium 452mg

Recipe developed by cookbook author Sara Quessenberry for Cleveland Clinic Wellness

 

Quick & Easy Microwaveable Porridge Oats

odl micro porr feb 16

These Zucchini Muffins are Delicious During Any Season.@WomensRunning

Zucchini is a staple of summer eating. As a summer squash, it grows quickly (about an inch a day) and is harvested and ready to eat before it’s fully mature, which explains the abundance of it in summertime. And lucky for backyard growers and farmers market raiders, it’s an incredibly versatile vegetable. Grilled, baked, stuffed, fried, or raw, they taste great.

Like cucumbers, zucchini are 95 percent water, but they can still provide 30 percent of the daily recommended allowance of of vitamin C. Keep the skin on to get the most vitamin and mineral content.

To celebrate the summer season, get your zucchini fill in more than just salads. The zucchini and applesauce in this recipe create a soft and moist muffin that melts in your mouth. And the hint of cinnamon and nutmeg will have you dreaming of the coming fall season. Plus, they are made with whole wheat flour and oats for an added boost of protein and fiber. Feel free to throw some dark chocolate chips on top and pop one in your mouth for pre-run fuel.

Zucchini Muffin Recipe

Makes 12 muffins

Ingredients

1 cup grated zucchini (about 1 medium zucchini)

½ cup unsweetened applesauce

1 large egg

⅓ cup canola oil

¼ cup maple syrup

¼ cup sugar

½ cup whole wheat flour

¼ cup all-purpose flour

¾ cup oats

2 teaspoons baking powder

1 teaspoon ground cinnamon

½ teaspoon nutmeg

½ teaspoon salt

¼ cup dark chocolate chips (optional)

Directions

  1. Preheat oven to 350 degrees Fahrenheit.
  2. In a large bowl, combine the grated zucchini, applesauce, egg, oil, maple syrup, and sugar. Stir until combined.
  3. In another large bowl, combine the whole wheat flour, all-purpose flour, oats, baking powder, cinnamon, nutmeg, and salt. Stir until combined.
  4. Pour the dry ingredients into the wet ingredients and stir.
  5. Pour the mixture into a muffin tin (it should fill about 12 slots). If you’re not using muffin papers, spray each slot with cooking spray. Bake for 30 minutes.