This is just a little nugget of knowledge that won't relate to everyone but I thought I'd share in case there's someone out there that might be experiencing a similar story-line as me.  
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Every year it seems I go through the same cycle of living a intensely healthy active lifestyle, feeling invincible and then ultimately  getting sick.  As I'm suffering from yet another respiratory infection today I've decided to step back and examine this. What am I missing? Is there some superfood out there that I'm not already adding to my smoothies that promises to boost my immune system? Is there another breathing technique that I'm not already making time out of my day to practice like the Wim Hof Method or Tummo? Is a plant-based diet not the best diet for me? Is there a stretch, a yoga move I need to know about. Sign me up!

From researching this it turns out the answer for me is pretty simple. I'm over-training and in turn weakening my immune system. I've noticed a pattern to this yearly cycle to where every year there will be a time period that I'm running farther and faster than ever and I get so excited about it I really start challenging my body to handle way beyond the work load it's use to and then.. sniff sniff cough cough.. I'm sick. Running can and will strengthen your immune system but overdoing it will drastically have the opposite effect.

Interesting enough there might be a way to combat this. Taking 3/4 of a tablespoon of nutritional yeast after excessive bouts of exercise has shown to increase the bodies white blood cell count and help preserve immune function. Even though the body sees the yeast as a foreign substance and triggers the immune system there is no unwanted inflammatory response to it. Amazingly enough, studies have shown an anti-inflammatory response. Nutritional Yeast by the way taste great on anything you want to give a cheesy flavor to.. soup, salads, pizza, nachos, etc..  

After I'm up and running again I will for sure be incorporating this into my post workout meals in the future... and maybe take it a little easier when I feel like putting that cape and tights on again. 

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• 1 large sweet potato, baked whole (approximately 1 cup once cooked)
• 1/2 cup chickpeas, cooked and coarsely mashed
• 1/4 cup kalamata olives, sliced
• 1/4 cup roasted red bell peppers, diced
• 2 cloves garlic, minced
• 3 tbsp red onion, finely minced
• 3 tbsp fresh parsley, finely chopped
• 1/4 cup dry rolled oats, ground into meal
• 1 tbsp onion powder
• 1/2 tsp cumin powder
• 1/8 tsp cayenne, or to taste
• 1/4 tsp freshly ground black pepper
• 3/4 tsp salt (optional)

Once your sweet potatoes are baked whole and cooled, peel the skin off and set aside. Note: Be sure you do not steam or boil the sweet potatoes since they will retain too much water, making the burger batter quite wet.
To prepare the burger mixture, in a mixing bowl, toss together all ingredients except the oats, pressing the potato until the mixture begins to bind. If the mixture is a bit too moist, add some of the rolled oats — they will help to absorb a bit of the excess moisture. You will likely need all of the oats, but not necessarily, so just add them a bit at a time until the burger holds together slightly when gently squeezed in your hand.


To bake the burgers, place them into a pre-heated 400°F (205°C) oven.
Form the mixture into burger size patties, or into small sliders, and place on a lightly–sprayed baking sheet. Bake for 20 minutes, flip and continue baking for an additional 5 to 8 minutes, or until both sides are golden.

​Assemble, eat, repeat.