Today, I was finally able to walk! I might have overdone it by walking for five miles today, but I just could not get enough! I was feeling pretty stifled and trapped over the past couple of months. NYC is not a good place for disabled people, so I spent a lot of time at home. I am grateful that my disability was temporary and that recovery was inevitable. My heart goes out to those with permanent disabilities trying to survive in this city.
Today, I walked all over town, and it was so wonderful to be in the sun. I am feeling a bit sore, but hoping I feel okay tomorrow. I decided to buy a new pair of shoes to celebrate 🙂 You can see them on Instagram: @eatingforliving.
Tomorrow, I begin my Integrative Nutrition classes which I am very excited about. I have been waiting almost two months since I registered. I have been reading and doing a lot of research in the meantime, but now I am ready to jump in. Tomorrow, I get to meet some of my classmates in Manhattan, which I am looking forward to. It will be great to begin growing a network of like-minded people to stay connected with in the city.
This dish I eat at least twice a week. Zucchini and eggplant are always in my shopping basket, and the turmeric is great for inflammation (which I have plenty of in my legs). This is a great post long walk dish to support my recovery after my first walk.
simple curry roasted vegetables:
- 1 large zucchini
- 1 large yellow summer squash
- 1 large or two small eggplant
- 2 T olive oil
- sea salt and freshly ground pepper
- 1 T turmeric
- 1 t cumin
- 1 t coriander
Preheat oven to 425. Dice all vegetables. Toss vegetables with olive oil, then seasonings. Add vegetables to parchment lined baking sheet. Roast for 16 minutes, tossing vegetables once during cooking time.