Comparing yourself to yourself.

Yesterday I did my first track workout with the Brandon Running Association.  Even though I was running much less than many of these seasoned veterans, I could confidently say I was only running 2×800 sprints, with a mile warm-up, 800 between, and a mile cool down.

After the 4 laps around the track for the warm-up, I had already made new friends, caught up with old ones, and was schooled on the ways of “Track Night” – Sprinters run counter clockwise; those cooling down run clockwise;   and I can take off solo for the 800 sprint or try to find others to join at my speed.

Running around a track is kind of like swimming in a pool.  My mind has lots of time to wander and calculate each exact move at an exact point.  I can pinpoint how I feel after 400 meters or 10 meters from the finish line. 

My first 800 was good.  I left with two girls I ran with for the first time last weekend, Patricia and Kristen.  They are a bit faster than me, but it is good for me to try to hang on.  I was just a few seconds behind them at the finish.   I was pleased with my result.   Time 3:48. 12 seconds ahead of my goal.

My second 800 was right where I needed to be at 4:00.  I was about 10-12 seconds behind the girls on this repeat, and I was perfectly okay with that.  This sprint hurt.  What got me through was having two girls to chase and knowing that I was done when I crossed that finish line! 

As I did my cool down though, my mind started to wander.  Over a year ago I could hold the exact pace that I just struggled through for 3.1 miles.  And there I was, comparing myself to myself.  

It’s bad enough when I compare myself to others, as this behavior only leads to self-doubt.  But when I start to compare current self to my former myself, self-deprecation sets in.  I had to put a stop to it. 

I am constantly changing and evolving and looking back to compare myself – whether my running times, or my weight, or my swimming times, or how much money I had, or how fun I had doing this or that – is not healthy. 

I am generally a very happy person, but when I start looking backwards instead of forward, I have to reign in my thoughts.

I keep a gratitude journal and each night I write what I’m thankful for and give myself goals and a daily mantra for the next day.

After last night’s track workout I wrote the following:

I am thankful…
… that I had a great day at work.
… that I got out of my comfort zone and did a track workout.
… that Dave’s client is very pleased with him.

Tomorrow’s goals…
…. Yoga
…. Finish lingering work tasks before the holiday weekend
…. Stop comparing myself to myself

Daily Mantra….
I am uniquely me right here, right now, constantly growing and evolving.  

Be well,
Carolyn

Thai Chickpea & Sweet Potato Curry

This is my second attempt at using a pressure cooker. My first, with the popular Fabor stove top cooker, was a total failure. So it got returned to Macy’s along with a pot full of burnt rice. That sucker just didn’t want to come to pressure on my electric stove.

So for Christmas I asked Santa for an electric pressure cooker, and he delivered. I must have been good this year, well, aside from the burnt rice. I figured this one was idiot proof, and so far, so good.

One of my goals for the day, besides a 7 mile run AND relaxing, was to make something in my new pressure cooker. I foresee making that my goal more often. No, not the 7 mile run, but the relaxing and pressure cooking!

Thai Chickpea & Sweet Potato Curry
Adapted from Lorna Sass’ Thai Chickpea recipe in Great Vegetarian Cooking Under Pressure

(Source – Since my picture isn’t quite that artful)

Ingredients:
1 1/2 cups dried chick-peas, picked over and rinsed, soaked overnight in ample water to cover or speed-soaked (see notes)
3 cups coconut milk (see notes)
1 teaspoon of minced garlic
1 pound sweet potatoes, peel and cut into 1-inch chunks
1 1/2 cups chopped tomatoes
2 teaspoons Thai red curry paste, like Thai Kitchen’s brand (see notes)
1/4 cup minced fresh basil

Notes:
- To speed-soak your chickpeas, use 3 cups of water for the first cup of beans, and 2 cups water for each cup of beans after. For chickpeas, and other larger beans, cook for 2 to 3 minutes under high pressure. Turn off the heat and allow the pressure to come down naturally for 15 minutes.

- You can make your own coconut milk. Start with 3 cups boiling water and 1 1/4 cups dried, shredded coconut. Place in a blender and let sit for 3 minutes. Blend for 1 minute, and let sit an additional 5 minutes. Blend 30 more seconds and then strain through fine-meshed strainer while pressing out all the water. Discard coconut. OR you can use canned coconut milk.

- I used 2 tsp red curry paste and the spice was mild, per my husband’s liking. If you like it quite spicy, use 3-4 tsp curry paste.

Directions:
Drain and rinse the chickpeas. In your pressure cooker, combine the chickpeas, coconut milk, garlic, sweet potatoes, tomatoes, curry paste, and fresh basil.

Lock the lid in place and over high heat, bring to high pressure for 18 minutes. Allow the pressure to come down naturally or use the quick-release method.

Remove the lid, tilting away from your face to allow for excess steam to escape. If the chickpeas are not tender, either return to high pressure for a few more minutes or simmer until the chickpeas are done.

Enjoy with brown rice (1 cup brown rice, 1 1/4 cup water, 22 minutes high pressure, quick release method).

Happy New Year!

Be well,
Carolyn