One would think two weeks vacation from work would be enough, but for some reason I’ve been longing for just one more day.
Ah well – back to the grind it is.
One thing that got me out of bed Monday morning is that it was my first “official” day of training for marathon #2, and I began the day with 6 dark, chilly miles in Central Park.
My pal Meghan and I decided to run a destination marathon together – the Eugene Marathon in none other than Eugene, Oregon on May 1.
A running dork’s paradise 🙂
I’ve learned a lot from the last training cycle and the race itself, and have been
geeking out having some fun developing a new training plan, which will definitely involve more tempo runs, speedwork, marathon pace runs and races.
I didn’t do a lot of racing during NYC Marathon training because I was so scared I would get injured, but think I missed out a bit too much. I love racing, and they definitely help with speed, pacing, and overall fitness. Here’s the tentative spring schedule:
- January 8: Fred Lebow 5 mile Race (plus 7 miles for a total of 12)
- January 22: NYRR Manhattan Half Marathon (16 miles total for the day)
- March 26: Colon Cancer Challenge 15K (20 miles total for the day)
- April ??: Scotland Run 10K
I’m planning my long runs on race days to help break them up a bit and get in some decent speed. I love having a full racing calendar! Now, here’s to training smart and staying injury-free!
To fuel my training, I shall continue to consume delicious, healthy foods and treats (of course!).
This weekend I tried out a recipe I’ve been wanting to make ever since seeing it on Katie’s blog a while ago – pumpkin chocolate chip squares. I mean, pumpkin and chocolate? How can you go wrong?
I made several changes to the recipe: substituted applesauce for oil, pumpkin pie spice for cloves and ginger, 1 cup AP flour for whole wheat, and used a different size baking pan (this probably wasn’t the best idea, as it took forever to bake).
Besides still being a little gooey in the middle, they turned out great! Flavorful and full of chocolate chips.
Here’s the recipe with my tweaks:
Pumpkin Chocolate Chip Squares
- 8 x 8 inch baking pan
- 1 cup whole wheat flour
- 1 cup AP flour
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1 tsp pumpkin pie spice
- 2 tsp vanilla extract
- 1 tsp baking soda
- 3/4 tsp salt
- 2/3 cup applesauce
- 1 tsp vegetable oil
- 1 1/4 cup sugar
- 1 cup canned pumpkin
- 1 cup chocolate chips
Preheat oven to 350°. Combine flour, cinnamon, nutmeg, pumpkin pie spice, baking soda, salt and sugar. In a separate bowl, mix applesauce, oil, vanilla and pumpkin. Add wet mixture to dry mixture and mix thoroughly. Mix in chocolate chips. Spread evenly in cooking sprayed pan. Bake until fork comes out clean, 30 – 40 minutes (as mentioned above, you may want to try a 9×13 in baking pan instead. This took a while to bake for me, but my oven is also a bit wonky). Let cool before cutting.
Question: Do you geek out making schedules and/or training plans like me? Anything exciting (racing or otherwise) planned for this winter/spring?