Another week down! In case you’ve missed my previous training recaps, check out Week #1, Week #2, Week #3, and Week #4! Only 11 weeks left until the Calgary Marathon and I am so excited! I am sitting here icing my calves as I write this so it must have been a good training week 😉
Yesterday I had 16 miles on the schedule. My friend had a 22 mile-race-simulation run to do so my easy-paced 16-miler didn’t sound so bad and it actually went really well! I had company for most of it because my mom came with me! She started out with me and wasn’t sure how far she would go because she hasn’t been running a ton this winter and had just done a longer 7-miles on Friday. She ran over TEN miles with me!! It made the run go by so fast and I was so proud of her!! I could feel my calves by mile 3 which was a terrible sign and they are super sore again but I ran slower and stretched a lot more yesterday than the previous week so hopefully they are better this week! 16.21 miles at a 9:05 min/mile average pace. It was sunny and glorious!
As per the usual I had a Clif Bar (Oatmeal Raisin Walnut) and banana before the run. I also drink half a glass of water. I brought chews with my for the run but completely forgot about them until I was 13 miles in (my mom distracted me 😉 ) and decided just to run without. I DID drink water though! As soon as I got home from the run I was all…
A day is not complete without a cup of the good stuff. My mom and I met some friends at Starbucks and it was the most wonderful coffee ever. I still hadn’t eaten anything after my run because I just wasn’t feeling it. Once we left Starbucks however I was starving! I have had a sweet potato craving for a while now so I knew how to fix it – my first attempt at chocolate chunk sweet potato waffles. AHHHMAZING. The recipe isn’t quite blog-worthy yet but I promise to continue to make these and eat vast quantities of them to get it just right!
After laundry and a few errands it was already mid-afternoon and I started making my first recipe from the Thug Kitchen cookbook – Mixed mushroom and spinach lasagna. I went to three different grocery stores to find basil leaves for the recipe. Apparently fresh basil in Edmonton in mid-March is scarce 😉
The lasagna had marinara sauce, almond basil pesto, tofu ricotta, and spinach and mushrooms, all within layers of whole wheat noodles. All was made from scratch and took about two hours to make, as well as an hour to cook. WELL WORTH IT. My parents, who love their meaty Italian food, were amazed at how delicious it was without meat or cheese! It was incredible and I can’t wait to make more recipes from this cookbook! Plus, I love their slogan, eat like you give a f*ck.
Enjoying this lasagna and then relaxing for the rest of the evening was the best way to finish off training week #5. I bought a “tiger tail” roller to roll out my calf muscles because I find I can dig more than with a foam roller with it. I’ll let you know! 36.13 miles for the week!
How was YOUR weekend?!
Coffee pre-run or post-run?