Remember, way back in January, when I said this was also going to be about running? Well, I’ve been running, but not writing about my favorite thing to do in the morning: now, those days have arrived. Two weeks ago, I started training for my fall marathons: Columbus in October, NYC in November.
I’m using a training plan adapted from a number of sources (and still in constant change), but a good outline from Emily at The Front Burner.
This is, for example, what the past week looked like:
Saturday: 10 miles, 8:33 pace, and all negative splits
Sunday: 2 slow miles
Monday: 6 x 400 with Sammy, plus warm-up and cool-down, 1:31-1:38 each.
Tuesday: 6 miles with 3 5-minute up tempos (Sammy!); pilates
Wednesday: 5 easy (Sammy!); weights
Thursday: 6 easy; yoga
Saturday: 12 miles, 8:36 pace
So yep, off to do that type of thing for another 14 or so weeks, 96 days. Any and all advice is greatly appreciated—aiming to stay healthy!
O yeah, and that lovely looking salad up above? After my (hot) 12 miles this morning, I downed a bottle of gatorade, then a spinach-banana-protein powder smoothie that looked like concrete. An hour later, an egg and tortilla; an hour later, almond butter and banana sandwiches. I couldn’t eat enough! But by dinner time, I just wanted something cool and no-cook with vegetables, like a Greek salad.
I had peaches, mint, and goat cheese already, so this became:
Peach-Mint Greek Salad
3 tomatoes, cored and chopped
2 cucumbers, half peeled, chopped
1 peach, chopped
1/2 onion, chopped
1/4 cup mint,finely chopped
1 tsp. salt
3-4 Tbsp. goat cheese
1/2 Tbsp. olive oil
1/2 Tbsp. white wine vinegar
Mix it all together. Garnish with mint. Chill for a bit if preferred. It’s grand, I tell you. It is still 88 degrees outside, and I’m going to eat this with a mini-hamburger I picked up at Whole Foods earlier. Summer Saturday recovery=best dinner.
Makes about three big servings.