It is been a week so far, yeah? Or is it only me?
This whole taper thing is throwing me for a loop – I think my mind and body are confused with the lighter running schedule. The legs are feelin’ heavy and sluggish, and even though I know this is normal, it’s a bit of a downer after so many great training weeks!
Now I understand the term “taper madness”, for sure.
Wednesday morning I ran about 6.5 miles with Megan and her roomie Alma – the great company made up for the fact that the legs just would not go.
This morning I set out for some tempo miles, and after a rough first mile I focused on turnover and got in a fairly decent run:
- Mile 1: 9:12
- Mile 2: 8:01
- Mile 3: 7:52
- Mile 4: 8:32
- Mile 5: 8:55
Total 5 miles in 42:37 – I felt way better at the end of this run, and what especially pumped me up was that the bleachers were literally going up along the marathon finish area as I ran by. Cue the goosebumps!
This reminded me – the most important thing to keep in mind: 9 days until the race like no other!
Work and school have been so busy this week I’ve hardly had time to stress out get excited about it until this morning! (note to self: this needs to change!)
Anyways, besides being totally overwhelmed busy, I’ve been pretty happy with my meals this week 🙂
This past weekend I was feelin’ inspired by the beautiful fall colors happening around NYC, and decided to make seasonal salad.
This recipe was a little more involved, but totally worth it!
I started by chopping the pumpkin and butternut squash into smaller pieces and scooping out the seeds and goo (technical term) for roasting
I saved the pumpkin seeds for roasting and placed the sections on a baking sheet. Sprinkled with olive oil, cinnamon and nutmeg and popped them into the oven at about 400°
The pumpkin took about 35 minutes to roast and the squash about 45. When they were done, I took the tender pieces, peeled the skins off and cut into chunks.
I cooked some quinoa and grilled some chicken and salmon while the squash were-a-roastin’, and portioned it out into Tupperware with the chunks once they had cooled.
Added some raw snap peas, carrots, golden raisins and the pumpkin seeds I had roasted with nutmeg, cinnamon and oil
And then some more greens
And then added the protein with a little goat cheese
And topped with more pumpkin seeds, nutmeg and cinnamon
Butternut Squash, Pumpkin & Quinoa Salad (makes four equal servings)
- 1 butternut squash
- 1 small pumpkin (or any squash)
- 1 1/2 cups cooked quinoa
- 1 grilled chicken breast
- 1 salmon fillet
- 1/2 raw carrot
- 1/2 raw cup snap peas
- 1 tbsp golden raisins
- 1/4 cup roasted pumpkin seeds
- Cinnamon (to taste)
- Nutmeg (to taste)
- 1-2 oz. goat cheese
Preheat oven to 400°. Chop the pumpkin and butternut squash into smaller pieces, scoop out seeds and goo. Set pumpkin seeds aside for roasting. Place squash pieces onto baking sheet sprayed with a little cooking spray. Sprinkle with olive oil, cinnamon and nutmeg and stick into the oven. Cook quinoa as per directions on box/bag, grill meats/proteins as desired.
Baking time varies by squash size. A small pumpkin took about 35 minutes to roast and the squash about 45. When tender, remove from oven, let cool for a few minutes, peel the skins off and cut into chunks. Add cookied quinoa and squash chunks to Tupperware in even amounts and mix. Add raw snap peas, chopped carrots, golden raisins and roasted pumpkin seeds in equal amounts to containers (recipe for pumpkin seeds coming in another post soon!) and mix together. Add protein, greens (as desired) and goat cheese to containers, top with pumpkin seeds, sprinkle of cinnamon and nutmeg.
The ingredients went so well together for this salad – so warm, seasonal and delicious!
Question: Favorite seasonal recipe or food? Does tapering drive you bananas?