Originally, I wanted to get right to it and make-up our 12 mile run the very next day. Literally – on my way out the door – I got a message from a friend and fellow half-marathoner via Twitter, and he advised me to save the long run for the weekend and stick to my 4-6-4-12 plan. (Thanks Mike!) I saw his point, but my stubbornness had me set out to run at least 6 miles and ended up completing 7.
Afterwards, I foam rolled my little heart out and knew this week was going to be a challenge.
Tuesday: February 14, 2012
After slacking in Training Week 7, I was ready to get outside and run. Such perfect weather for it, too.
Oh, and Happy Valentines Day! Besides completing our run, Scott and I spent majority of the day catching up on e-mails, cleaning, doing laundry and eventually decided to see a movie.
The Vow was excellent, by the way. 🙂
After a good run, I was hungry for veggies! I made a wrap using a whole wheat tortilla, romaine lettuce, tomatoes, green peppers, black olives and a cut up Morning Star Farms Spicy Black Bean Veggie Burger. I was also craving tomatoes, so I sliced up the rest along with cucumbers and topped them both with Morton’s Nature’s Seasoning. No other dressings required. 🙂
Wednesday: February 15, 2012
I couldn’t tell if I was sore from the previous day’s 7 miler, still sore from yoga in New York, or if it was a mix of both of those things. I had never run 7 miles two days in a row, but it really felt great. Scott and I did the same path as the day before, only reversed it.
Sometimes it’s the little things.
We were running out of food to pull from the fridge, so I improvised. Scott doesn’t really like whole wheat noodles, so I compromised making our pasta half regular angel hair pasta and half whole wheat noodles (since they were just about the same cooking time).
For sauce I used Newman’s Own Marinara with Mushroom, then added diced green peppers, black olives and a Morning Star Farms Grillers Prime Veggie Burger. That’s the first time I used a veggie burger, but like I said I was running out of choices – especially in the meat category. Surprisingly, it was really good and just filling enough.
Thursday: February 16, 2012
Since we missed a huge run last week, I wanted to really challenge myself for my 4-miler this week. Mike (from Twitter) suggested I shoot for an 8:15 pace for each mile and take a :30 second break between each one. I knew I could do this, so I challenged myself further by aiming for a pace between 8:00 and 8:15.
I felt great at first, but after the first 2 miles, my legs started getting heavier and heavier. Running 3 days in a row (and barre on Thursday mornings) is not easy!
Speed: 7.4 mil/hour
Pace: 8:08 min/mi
After the run, I wanted something in my belly right away. Our beloved Magic Bullet blender broke a few months ago, and we have yet to purchase a new mini-blender. I’ve tried hinting several times with no avail…hey, cough, maybe for my birthday, Mr. Hesington?…cough.
Regardless, I got creative and decided to hand mix a protein drink by mixing 1 scoop of Bluebonnet Whey Protein Isolate Powder into a tall glass of skim milk.
Not too shabby… I loved the taste and didn’t need to jazz it up with anything. (Success!)
While downing the drink, Scott and I both heated up one of our favorite go-to on-the-go meals: Healthy Choice Cafe Steamers. I don’t like to microwave entire meals very often, but when I must, I turn to steamers and have never been disappointed.
Here’s one of my latest favorites: Grilled Vegetables Mediterranean with Rice.
Sunday: February 19, 2012
Since my friend Meggan stayed with us this weekend, we waited to do our long run on Sunday after she left. She was feeling a little bit under the weather while she was here, so we had a pretty lazy Saturday before going out for dinner.
On to Sunday and the run:
I mentioned that my training is a little different this week, trying to even everything out from traveling. Instead of doing the recommended 9 miles this week, I wanted to make up the 12 miles we missed.
Scott and I split a pack of Strawberry GU Chomps and hit the road for a sunset run.
I also brought an Espresso Love GU Gel with me, but unfortunately never got to try it.
You see… my stomach thought the 4 GU Chomps were enough GU for me. With an unfortunate side effect, I had to make a quick pit stop at a CVS around the 8 and a half mile mark. My stomach was feeling very crampy during the entire run, so instead of taking the gel at the 6 mile mark (half way through), I held off.
Does anyone else have this problem? I can’t be the only one…
Besides that minor issue, the 12 miles wasn’t as bad as I thought! I’m excited we got through it at a decent pace and I now know I’m ready for the half.
Speed: 6.6 mil/hour
When we got in, I was so hungry I could have eaten my right arm.
Instead of doing that, I made the same whey protein drink as the previous day, except this time I added a few pinches of chia seeds and shook it all up in a water bottle.
That and a clementine held me over until I could make dinner.
Scott wanted macaroni & cheese, so I compromised with him by adding sides of fresh corn cut off the cob and an Al Fresco Sweet Apple Chicken Sausage. Have you tried these?
I think you might need to! The Sweet Apple flavor is my favorite, but I’ve tried a few others and they are also YUM.
What I’ve learned this week:
- If you have to miss training day runs, still save your long ones for the weekend.
- A great way to challenge yourself is to aim for speeding up your pace on low mile days, with a :30 rest in-between each mile.
- A serving of GU Chomps before a run are enough GU for me!
- Running 12 consecutive miles isn’t as scary as I once thought.
Goals for next week:
Concentrate on my pace, making it consistently around 8:50-9:10 per mile.
Enjoy the rest of this process!
Training Week 8 Playlist coming soon 🙂