Monday and Tuesday marked the start of my first full week of the new work/class schedule, which always takes a little getting used to after some time off.
The fact that I effing love my classes is a definite plus – hooray for nutritional biochem and research methods! I’ll be spending a lot of QT with this little fella in the coming months:
I am a nutrition nerd and I love it.
Monday was also a rest day – I’m trying to experiment a bit with the training schedule, and I’ve swapped one cross training day for an easy 4-5 miler, and the other usual XT day I’ll try to either rest or do a light workout on the spin bike or elliptical. I’m definitely noticing the need for a little more rest as the miles ramp up!
Reading some interesting articles about the monster month – and the widespread belief that XT isn’t as beneficial or necessary as running during this crucial time period – made me make the change. The goal is the be flexible and see how it works!
I gotta say, after the rest day the legs were a little stiff for Tuesday morning’s tempo run but it went well. I warmed up for 2 miles, kept a fairly easy half-marathon-ish pace for 3 miles and then cooled down for the remaining 2 miles with a few strides thrown in.
- Mile 1: 9:32
- Mile 2: 8:59
- Mile 3: 8:26
- Mile 4: 8:10
- Mile 5: 8:07
- Mile 6: 8:48
- Mile 7: 8:35
7.1 miles in 1:01:30 – not bad for a Tuesday!
Breakfast followed – Kashi Heart to Heart Warm Cinnamon, blueberries and almond milk.
Since I’ve been trying to make it to work earlier, coffee was grabbed at the ‘Bux before heading into the office.
Venti with NO ROOM. This homegirl don’t mess around.
Some sweet potato chocolate chip bread was shared with co-workers – I wanted to make sure I wasn’t the only one that thought it was delicious – and am happy to report it was a raving success!
As always, lunch was ravenously enjoyed at my desk. Natural PB & J on sprouted grain bread, fage 0% and some organic red grapes.
Snackage is unpictured but included an organic Gala apple and some TJ’s trek mix.
I whipped up my weekday dinners on Sunday again, and decided I had not yet had enough of the delicious nectarine salad combination from last week.
This time, I used regular quinoa (as opposed to red), grape tomatoes, greens, more mint, cucumbers, goat cheese, grilled chicken and of course, nectarines and almonds sauteed in cinnamon.
It was enjoyed as I learned (appropriately) about carbohydrate metabolism during class on Tuesday evening.
Class got out a few minutes early, which allowed me to enjoy an oddly quiet trip to the subway and a lovely view down Broadway at sunset.
As well as a quick snack once I got home – Greek yog, PB & Co. Dark Chocolate Dreams and some Peanut Butter Puffins (beware, these so addictive!).
So far I’m still managing to get good sleep (8+ hours) each night with the new schedule, but we’ll see how long it lasts!
The days are certainly getting shorter – it was dark out when I started the run and I had to keep an extra eye out for any bumps or rocks on the bridle.
At least it’s already Wednesday, right? I’m getting excited for this weekend’s ING NYC Marathon Tune-up on Sunday – it means the marathon is even closer than ever! I plan to add 2 miles onto the race distance (18 miles) – this will be my first of three 20 milers (hooray!).
Question: Do you XT during heaving training periods?