Tuesday officially began the start of the fall semester for my graduate nutrition program – hello nutritional biochemistry! Hello research methods! – and the end of my much-needed summer break.
I took the day off from work on Tuesday to get myself all sorted out, and started the day with a decent 7.5 mile run with 3 miles at a little faster than marathon pace. I definitely felt the Central Park hills on this one – it was a bit harder than Sunday’s run on mostly flat roads.
Since I still work full-time while taking class part-time, my weeks involve a lot of planning and hectic-ness trying to squeeze everything in (uhh…marathon training!). This sometimes results in what I like to call, a Mariah Carey meltdown. In order to avoid said meltdowns this fall, here is my plan:
- Read class syllabi (?) thoroughly and pinpoint key dates for papers and tests (and make sure I know when class is and how many classes there are per week – I’ve made this mistake before…)
- Plan weekends around study schedule – this sounds like it sucks, and it kinda does, but if I have a plan in place at least I know when I can fit fun things in
- Bring dinner to work – I work later on some days to make up for when I leave early for class, and having dinner on hand helps avoid crankiness
- Do not stress – too much about sleep. If my sleep schedule is screwed up for a night or two due to late work nights or studying – it happens
- Be realistic – with marathon training. This may require me to scale down the mileage a bit at times, and I’m ok with it
- Use subway commuting time wisely – I’m usually the nerd with the flashcards on the subway, but it’s like a built-in 20 – 30 minutes of study time!
- Get to work earlier – I’m more productive in the mornings, so getting in an hour or 45 minutes earlier than normal can make a big difference!
I’m sure there’s more, but you get the idea (oy!). One thing I do to make weekday meal planning fairly painless – prep dinners ahead of time (this usually happens on Sundays).
My choice for this short week was inspired by a blog I read often. I’m calling it sautéed nectarines and almonds with quinoa, mint and mixed greens.
Here is the basic recipe, which makes about three dinners for me.
What you’ll need:
- Three medium nectarines
- Slivered almonds (about 1/3 cup)
- 1 tsp cinnamon
- 1/2 cup fresh mint
- 2 cups mixed greens
- 1 cup dry quinoa
- Other veggies if you so desire
- Combine quinoa with 2 cups water in a pot. Once it boils, cover and simmer for 10 minutes or until water has evaporated
- Chop the nectarines into chunks and throw onto a heated pan with a little cooking spray (or butter, if you like) along with the almonds and cinnamon. Sautee for 3-4 minutes and set aside on a plate or cutting board
- Wash mint and greens
- Divide quinoa into three equal portions (in Tupperware or bowls) and add nectarines and almonds in equal portions
- Add greens and mint as desired, along with any other veggies you like (I added grape tomatoes, cucumbers and goat cheese)
Here is the beautiful finished product:
This was so delicious, three words come to mind: nom nom nom. 🙂 It was perfect eaten during my first nutritional biochemistry class on Tuesday night.
Wednesday morning was my weekday long-ish run of 8.6 miles, followed by a lot of playing catch-up at work.
A few of you recommended some running sunglasses, per my last post, and I’m happy to report that after some great advice from an employee and fellow runner at Jack Rabbit, I bought a pair from CVS.
That’s right – $19 and they seem just dandy so far. We’ll see how they hold up on the long run this weekend, but I’m optimistic.
This morning was a 7 miler with 3 miles at a little faster than marathon pace (trying to get super comfortable with this pace so actual marathon pace will feel a bit easier), and I’m feelin’ good.
I sincerely hope I can keep up with the blogster during this semester, and I will try my darndest to continue regular posting. Hooray that it’s already Thursday!
Question: Is your schedule changing this fall? How are you dealing?