Thursday, October 25, 2012

Running, Yoga, No Taper Crazies and Potatoes

Running & Yoga (Again?)
Yesterday morning I got to sleep in just a tad (like 5:40) before getting up to meet up with my running buddy. She was going to meet me just after 6, so that meant I had more time to stay in bed. And it's amazing how an extra 30 minutes can feel I must say.

My plan was for 5 miles. She was going for 6-7, so it worked out that she "picked me up" this time around. We took a route that lead us down near the river. It's always really calm and quiet at that hour down there. However, we did notice that just starting 20 minutes later meant a higher volume on the main roads. I ran past a bakery and was so confused as to why I was having to dodge so many cars pulling in and out.

It turned out to be a really good run for me. Perhaps it was the yoga and epsom salt bath from the previous evening? Maybe everything just clicked right? Not sure, but I'll take it. And I'll take the time too. My overall average was an 8:52. Not too far off from my half marathon race pace goal. Of course, holding that for 5 miles is different than sustaining for 13.1.

I decided to try the yoga, triggerpoint rolling, epsom salt bath routine again after work. Maybe I've found a cure for what ails my aching piriformis. We'll see. In the meantime, indulging in baths is a nice treat.

Potatoes for the Man
Speaking of treats, Jason loves potatoes. I think he could eat potatoes every day like I could eat kale every day. I usually only use sweet potatoes, but occasionally he'll pick up red new potatoes or fingerling potatoes.

Because I'm such a nice, loving wife (and he'd been bringing up those darn potatoes frequently), I decided to make him some roasted potatoes to go along with some Gardein Chick'n Filets.

I made an easy mustard sauce for them by simply sauteing minced red onions and garlic until soft. Adding in 1 small baby portobella minced then some no-salt vegetable broth, whole-grain mustard, Dijon mustard, agave, balsamic and apple cider vinegars, salt, pepper, thyme and letting that simmer and thicken.
I thought I had more squash or zucchini for the side. I had one yellow squash, but I did have some frozen spring veggies. So the veggie side was a mishmash of fresh squash, red bell pepper, onions and the frozen zucchini, carrots, cauliflower and broccoli. Not perfect, but worked in a pinch.

No Taper Crazies
Today's workout was back and chest with some kickboxing. I really wanted to get in 3 miles, but I know deep down not running until Saturday (my half marathon) is ideal.

I haven't talked about my training much. I guess I wasn't really on a specific training plan like I've used in the past. But I followed the typical half marathon training set ups. So this week is taper week for me.

In the past, taper weeks have made me a little nuts. You hear that all the time. This time, maybe because of injuries, maybe because of the high-for-me miles (been hitting 35-36 a week), I know I need the rest from running. So I'm actually really ok with take a few days off from running.

So an easy kickboxing and the weights today, along with more stretching and rolling is exactly what I need the most. Tomorrow, I look forward to completely resting AND carb loading of course ;-)