Happy Tuesday, friends!
I hope your weeks are going well so far. It’s still kind of rainy here in NYC, but I’d rather have a gloomy day during the week than the weekend!
Plus, a soggy run here and there is good for the soul. This morning I ran about 7.25 easy miles, and actually find the sound and feel of steady rain while running quite calming.
I could do without soggy, squishy shoes though. I guess that’s why I have, ehm, multiple pairs at the ready.
Dear Brooks: Sponsor me? Size 8.5, Adrenalines. K thx.
But backing up to last week’s training:
- Monday: 50 minutes vinyasa yoga & stretching
- Tuesday: 7.6 miles (4 @ MP)
- Wednesday: 9 miles easy
- Thursday: 7.5 miles (4 @ “easy” tempo pace)
- Friday: 5.5 miles very easy
- Saturday: 18 miles
- Sunday: 5.8 miles easy
Total: 53.4 miles
I was pretty tired all week, and really felt it on Saturday’s 18 miler. Even though I kept a pretty decent pace, the legs were definitely screaming for a little break (especially my IT band). So this week I’m thinking of cutting back to five running days and 1-2 cross training days, which will reduce my mileage about 20% from last week.
I’m kind of in “be extra careful so I don’t get injured” mode, and think I need to start taking cutback weeks seriously if I want to get to the starting line on November 6 in one piece. So every three weeks or so I’m going to try to cut back on mileage like this to give my bod a little break.
Now, onto some refueling…
The rain on Sunday was a perfect excuse to try a new recipe I found on Shayne’s blog that looked delicious AND healthy.
Chocolate Chip Zucchini Bread
Prep was pretty easy. And green!
And it turned out delicious
Chocolate Chip Zucchini Bread (source)
- 1.5 cups whole wheat flour
- 1 tsp cinnamon
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/2 tsp salt
- 1/2 cup agave nectar
- 1/2 cup applesauce
- 1/3 cup almond milk
- 1/2 tsp vanilla extract
- 3 cups shredded zucchini
- 1/2-2/3 cup chocolate chips
Preheat the oven to 350 and grease your loaf pan. Combine the dry ingredients, except for the chocolate chips, and combine the wet ingredients, except for the shredded zucchini. Mix the wet and dry ingredients, and then fold in the zucchini and chocolate chips. Bake for 75 minutes.
I loved that this recipe didn’t even use sugar, and instead of maple syrup in the original recipe, I used agave nectar. I’ve never thought to do that before, but am now intrigued about how I can incorporate it into my other baking recipes.
The bread has a nice, hearty taste, and the chocolate chips add the perfect amount of sweet. Excellent post-run refueling.
Question: How often do you take cutback weeks? Ever bake with agave nectar?