(This is When the Running Part Starts)

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

Friday: rest

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.