Marathon Training By Mercedes Aspland / February 9, 2016 My tendonitis is starting to get a bit annoying now.The worst bit about it is the fact it keeps me up or wakes me up in the night. It is making me feel a bit exhausted and meaning I am drifting off during my deep relaxation practice.Today I did a short 5km run at an easy pace but I am still suffering shoulder pain and needing to stretch my arm out every couple of minutes to stop it seizing up.When I had this problem before it only took 2 or 3 weeks for it to be little more than an annoyance so I am keeping my fingers crossed that I will have the same thing this time.Make sure I stick to my marathon training and donate to the Samaritans Here. The more you give the greater my motivation and the more lives you can save.At the moment I am reading a book by Donna Farhi called Bringing Yoga to Life. Today the advice was to slow down but I think I took it literally and ended up taking longer to do everything in the morning but I just kept telling myself it was fine.After my disaster yesterday I did not eat anything before my run but I did need to eat 4 or 5 dates when I got back from my run just to give me back a little bit of energy for my yoga session. Other things on the menu:Breakfast - Oatmeal with CranberriesI’m not sure I really like cranberries but I had them in the freezer. I think I am going to mix them with some other fruit that I have as on their own they don’t do it for me.Lunch - Turmeric Pumpkin Soup with Coconut & LimeI made enough for 2 meals yesterday so this is what I had for lunch with a small piece of sourdough bread.Snack - Corn Cake & Peanut ButterI wanted to get some rice cakes today but my local shop that sells them did not have any but had corn cakes instead and I thought they would do.Dinner - Vegetables & Butter Beans in a Creamy Cheeze SauceObviously this meal was vegan! We had a delivery of oat cream today so I thought I would make this which is one of my favourites. I have a rough recipe for you: 1 Onion, Chopped2 Garlic Cloves, crushed1-2 Chilis, chopped (with or without seeds)1 Tin of Butter Beans1 Bowl of Mixed Vegetables (I used asparagus, tender stem broccoli, courgette, pepper, mushroom, kale and mange tout)250g (1 carton) Oat Cream2 tbs Nutritional Yeast2 tbs Tofutti Cream Cheese (or any vegan cream cheese)2 tbs Lemon Juice1 tbs Olive Oil2 tbs Fresh Chopped Parsley To make simply heat the oil, add the onion and cook until soft. Add the garlic and cook for another 2-3 minutes. Add the remainder of the vegetables and cook until they are beginning to soften but there is still a bite. Add the butter beans and warm. Add the cream, cheese and nutritional yeast to the pan. Mix well and warm through. Just before serving stir in the lemon juice and parsley.I finished my day with my usual yoga and meditation routine and hoping that my tendonitis would cause me less problems tonight.Marathon Countdown 71 Days 21 Hours 10 Minutes 27 Seconds HAVE YOU DONATED YET? I am running the London Marathon for Team Samaritans and need as much help as I can get. I have an ambitious total of £5000 to reach in my fundraising. Remember that just £20 will allow the Samaritans to answer 5 calls, texts or emails. So your £20 could make a real difference to 5 families. Donate Now!