Hooray for it being Thursday already!
So, as I’ve been talking about for way too long, I finally have a training plan for the NYC Marathon. I think part of the reason why it took me so long to draft is that even thinking about speedwork stresses me out (let alone actually doing it), and I wanted to include a lot in this plan.
Which officially started this week!
So here it is – I’ve outlined a progression in mileage to about 60 at my peak, with three 20+ milers and two speed workouts each week. I’ll take a rest day or cross train every Monday, and Fridays will be easy runs or cross training days, depending on how I’m feeling.
I log all of my workouts in an Excel spreadsheet to auto calculate mileage (I am such an Excel geek…) – if you click on them, they get bigger.
Of course, the most important thing to keep in mind is that I have to be flexible, and swapping runs, changing things up and revising the plan (multiple times) WILL HAPPEN.
I’d love, love, love your thoughts – how are the speed workouts? Anything else I should include that has worked for you? Mileage increases ok? Too much? Too little? Halp!
Despite my fear of all things labeled “speedwork”, and despite the fact it was 75 and humid when I woke up at 5:45 a.m. on Wednesday, the first one of this training cycle yesterday was a success (!!).
The workout: 2 miles warm-up, 3×1 mile at 10K pace, ~3 minutes rest in between sets, 2 miles cool down.
- Mile 1: 7:38
- Mile 2: 7:35
- Mile 3: 7:47
I was shooting for 7:30s, but since it kind felt like I was swimming in the reservoir instead of running around the track, I’ll take it. The last mile was pretty hard, and I feel great about pushing through and not easing up because I felt a little uncomfortable. So here’s to many more weeks of kicking my own ass!
Breakfast – Barbara’s Shredded Spoonfulls, berries and almond milk
Your no-bake ideas on my last post were great! I’ve also been loving somewhat of a no-bake dinner lately that’s super easy to put together.
Mixed greens, chopped radishes, carrots, avocado, broccoli, asparagus, cucumber, red bell pepper and grilled chicken topped with a very generous helping of hummus and a slice of mozzarella cheese.
I used an Ezekiel sprouted grain tortilla to make mini wraps and tons of fresh dill – I don’t know why, but I’m completely obsessed with dill lately.
I’m also thinking I either need to start implementing a weekly 16 Handles budget or start taking stock in the company.
Far too addicting.
Question: What do you think of my plan?? Any and all advice welcome. Also, what’s your favorite easy summer dinner?