Guys – I can’t thank you enough for your thoughtful, inspirational and heartfelt comments regarding my last post. You have definitely proved to me that:
- There is a huge need for increased awareness of DVTs/PEs, their symptoms and risk factors
- DVTs and PEs are fairly prevalent in the younger (20’s and 30’s) female population
- I made the right decision posting something a little personal 🙂
I sincerely hope to continue educating others about these conditions, one step at a time!
Ok, onto this week’s running!
I must say, as of Tuesday evening I thought I had for sure lost my running mojo. I endured a slow, grumpy 7 miles in the morning and was tired, feelin’ under the weather, and still hurting from Sunday’s 20 miler.
I think I was – gasp – sick of running.
A running date with Megan on Wednesday morning got me out of bed and to Central Park, and we talked about how we were both a bit cranky, tired, achy, and how the 6 weeks until the marathon seemed like forever.
It was great to know I wasn’t the only one feelin’ all crankypants about running and the marathon this week, and by the end of our chatty run I felt 100% better (I’ve said it before and I’ll say it again, I heart running buddies!).
It also helped that this guy zoomed by twice on the bridle path:
Meb Keflezghi, winner of last year’s NYC Marathon! He was in town for some promotional stuff, and was getting some miles in with the rest of us runners in Central Park. I just love him and his great attitude towards running and life.
The funk has officially been lifted!
So about 8.5 miles total for Wednesday, and this morning I felt good enough to do some tempo miles:
- Mile 1: 9:16
- Mile 2: 8:22
- Mile 3: 8:02
- Mile 4: 9:10
- Mile 5: 8:33
- Mile 6: 9:09
- Mile 7: 8:34
7 miles total in 1:01:33. I’m still feelin’ a little fatigued, but this week’s long run is a mere 16 miles (love that it’s gotten to a point where 16 miles is an easy long run…) and I’ve cut back total mileage a bit this week as well.
Coffee was extremely necessary on Wednesday morning, and I had to wait until I got to work since I was running a smidge late.
Lunch was almond butter and blackberry jam on sprouted whole grain bread, Fage 0% and an orange
I haven’t had an orange in forever – love!
Snackage – organic gala apple and some TJ’s trail mix – Nuts About Raspberries and Chocolate
This trail mix is one of my favs – dried raspberries, almonds, peanuts and chocolate
Dinner was part of another salad concoction made over the weekend to save time during the busy week.
I’m calling it a Chickpea, Tuna and Green Bean Salad
I used parsley and chives for herbs
And some mini heirloom tomatoes for color (and because they’re delicious!)
I blanched fresh green beans before adding them to the mix
And chopped up some yellow and red bell peppers I had on hand before tossing the batch with lemon juice
Threw in two cans of tongol tuna and added more lemon juice
Mixed it all together and voila!
This salad was super easy and kept well in the fridge for a good part of the week. Here’s the last batch, which I had on Wednesday:
Chickpea, Tuna and Green Bean Salad
- 2 cans chickpeas
- 2 cans tuna packed in water
- 1 tbsp parsley
- 1 tbsp chives
- 1 lemon (for juice)
- 1/4 cup red bell pepper
- 1/4 cup yellow bell peppers
- A few handfulls of mini heirloom tomatoes
- 1/4 – 1/2 lb fresh green beans
Blanch green beans in boiling water for a few minutes, strain and rinse with cold water. Mix in large bowl with chickpeas, chopped herbs, bell peppers and tomatoes. Add juice from 1/2 lemon. Add in tuna and juice from the other 1/2 lemon, mix well. Super easy, right?
After I got home from work I enjoyed a few vegan brownies (seriously, I die for these they’re so good!) and some Greek yogurt before hittin’ the hay early.
It’s almost Friday – hooray!
Question: Weekend plans, running or otherwise?