Too many emotions. Thank goodness for Chili-Mango Chicken!

Hi there! Happy Thursday!

Well, hopefully for you it’s a happy Thursday. For me, it’s more of a frustrated Thursday. :/ Between CrossFit on Tuesday night and then again on Wednesday morning and PT on Wednesday afternoon, I am pretty wiped out so I didn’t get up and ride the spin bike this morning. Additionally, I am dealing with the knowledge (and stress) that I have likely wasted 11 of 15 physical therapy visits because I’ve been misdiagnosed. I’m the type of person who wants to do the best for myself and my running so I’ve been doing more research on what could be causing my pain. You see, while I feel a whole lot better than I did, I still have pain and cannot run and cannot box jump, etc. And, some days, it just aches. You would think after 3 1/2 weeks of physical therapy, I’d be much closer to 100% if it was just a muscle strain.

I finally got the PT to really listen to me yesterday (honestly, I’m not sure what took so long – maybe I just repeated myself enough?) and he did some different flexibility tests. Turns out my hip flexors are WICKED tight. Like, so tight they could audition for the Wicked Witch of the West and easily snag the part. I have really worked over the past few years to make sure that I stretch after a run and I’ve never had any problems with my hips before but, clearly, I’m not stretching enough. And, prior to my discussion with the PT, I was researching hip flexor strains/injuries and I came across information regarding femoral neck stress fractures vs. hip flexor strains. It is entirely possible that I have a stress fracture based on my symptoms and, while I’ve been healing because I’ve not been running, I have been using that leg and some of the exercises I’ve been doing may be slowing down the healing process. Femoral neck stress fractures are very not good. If only my doctor had sent me in for the MRI 4 1/2 weeks ago like I asked. But no, he just sent me straight to PT where I wasn’t fully evaluated. Great. Pardon me while I go cry in my Cheerios.

sad face

So, the PT is going to reevaluate my program and I need to get back in with my doctor to ask AGAIN for an MRI. I don’t even know what I’m going to do if it IS a stress fracture. Obviously, a BQ is out of the question in Tupelo. Hell, I don’t even know if I’ll be able to even RUN Tupelo.

Okay, that’s enough “woe is me” stuff. Thanks for listening. πŸ™‚ Please keep your fingers crossed for me. I need good vibes!

Now on to the happy part – FOOD!

I made the BEST stir-fry dish last night. Like, AMAZE-BALLS! If you like Asian food – especially the spicy sweet kind like General Tso’s chicken – you will LOVE this. And the best part is it’s not going to cost you 3 days worth of calories to enjoy it!! WIN! Plus, it takes less than 30 minutes! Double win! The hardest part about making this dish, besides waiting to eat it, is cutting the mango. Here’s a great video on how to cut a mango in different ways:

See? Super easy! Now go to the store and buy a mango so you can make this for dinner. Go on. Go. What are you waiting for? Seriously. GO! πŸ™‚

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Chili-Mango Chicken
makes 4 servings

1 pound boneless, skinless chicken thighs, cut into 1/2-inch pieces
1 tablespoon cornstarch
1 tablespoon low-sodium soy sauce
1/2 tablespoon sesame oil
1/2 tablespoon peanut or canola oil
1 red onion, chopped
1 tablespoon grated or minced fresh ginger
2 cups sugar snap peas
1 mango, peeled, pitted, and chopped
1 tablespoon chili garlic sauce (preferably sambal olek)
Black pepper to taste

1. Combine the chicken, cornstarch, soy sauce, and sesame oil in a mixing bowl and let sit for 10 minutes.

2. Heat the peanut oil in a wok or large skillet over high heat. Add the onion and ginger and cook for 1 to 2 minutes, until the onion is translucent. Add the sugar snaps and stir-fry for 1 minute, using a metal spatula to keep the vegetables in near-constant motion. (Hence the term: stir-fry!) Add the chicken along with its marinade, and stir-fry for about 2 minutes or until the meat begins to brown on the outside. Add the mango, chili sauce, and black pepper and stir-fry for 1 minute longer, until the chicken is cooked through and the mango has softened into a near sauce-like consistency. (If your family hasn’t already come to the kitchen to check out what’s making all that noise on the stove, they will come RUNNING when the chili sauce hits the pan. O.M.G. Now THAT’S an amazing smell!) Serve over brown rice. Or, eat straight from the pan. Whichever. Just don’t burn yourself.

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Per serving:
Calories 240; Fat 8g (saturated 1g); Sodium 410mg

Has anyone ever had a femoral neck stress fracture before? How long was your recovery time? Advice? Have you ever tried acupuncture for a hip flexor injury?

– jennifer

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