Friday’s Five

Prepare yourself because there are a lot of food pictures in this post.

I’ll run it off. Yeah.

lunch with the girls at a fancy restaurant

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my favorite part of the Emmys

ordering an adult-looking pizza (not just plain cheese)

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new meal idea: deconstructed pitas

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a new song for my long run playlist this weekend

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What was your favorite part of the week? What are you doing this weekend?

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PRR Training Week 4: The Week That I Did All of My Runs

So last week was a good running week .

It was the first week ever (I really think – ever) that I did all of my runs.

For half marathon training, most plans suggest 4 days of running, 1 day of cross training, and 2 days of rest. On a good week, I get 3 of my 4 runs in. I end up doing 2 shorter runs during the work week and 1 long run on the weekend.

All of a sudden last week I was sick of feeling bad for skipping a day and decided to suck it up and squeeze in my runs even though my schedule was tight.

I got to do my second run of the week with my speedy friend Mal who pushed me to run at my goal race pace (which is a full 3 minutes slower than her MARATHON race pace, might I add). The miles were fun because we could chat the whole time which made the run go by really fast.

Before I went home, I made sure to tell her that I was planning on waking up the next morning to get my third run in before work – so if I didn’t wake up, I would look like a tool.

I bet you can guess…I don’t even remember turning off my alarm.

But you have to give me a teensy bit of credit because I did a do-over the next morning and woke up in time get my morning run in.

Kind of amusing that the world is beautiful and serene in the morning when you get out of bed before the rest of the world (this almost never happens so I wouldn’t know).

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All the animals were out explorin’ in the early light.

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Runner’s high + coffee = a good morning at work.

I put off my long run until Sunday so I could have a few drinks on Friday. It was a sweaty and uneventful long run except that I am loving that it is the time in my training that I get to use FUEL.

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I don’t really like gels but cannot get enough of sports jelly beans and gummy chews.

I’ve from multiple sources that it is good to use fuel (food or drink that replenishes your electrolytes) if you’re running for over an hour.

And in the next few weeks my runs are going to keep getting longer. 

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Week #4 Recap

Monday: 3 mile run

Tuesday: rest

Wednesday: 3 mile run, race pace

Thursday: rest

Friday: 3 mile run

Saturday: rest

Sunday: 7 mile run

Do you EVERYTHING your training plan says to do? Do you skip some days? Eek, I skipped cross this week! 

Mediterranean Quinoa

A few weeks ago, I went on an oven-roasted- tomato-making binge that left me trying to come up with new dishes to serve them in.

I’m glad I can always count on my trusty friend [quinoa] to pull through for me.

This Mediterranean Quinoa is the perfect transition from summer to fall because it is light but flavorful at the same time.

I think it’s great as both a side dish or meal – especially scooped up into pita chips! 😉

MediterraneanQuinoamain

This recipe was based on one from HERE.

Serves 2-4

Ingredients:

  • 1 cup oven roasted tomatoes
  • 2 large cloves of garlic, minced
  • 1 small zucchini, diced
  • 1 yellow pepper, diced
  • ¼ cup onion, diced 
  • ¼ cup pitted black olives, diced
  • ¾ tsp salt
  • 2 tbs olive oil
  • ½ cup quinoa (I used tri-color)

Instructions:

Cook (and rinse!) quinoa.

Prep ingredients – including the tomatoes, which need an hour and a half in the oven!

Mix quinoa and ingredients together.

Cover and refrigerate for a few hours before serving.

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MediterraneanQuinoa3 MediterraneanQuinoa

Thanks as always to Jenn @ Peas and Crayons for hosting What I Ate Wednesday! 

 

PRR Training Week 3: West Virginia Style

At first I was slightly concerned to go away this past weekend to Tuna’s fam’s house in WVA. This was solely because I didn’t want to do my long run in the hilly mountains. But Tuna promised me we would find somewhere flat so I could get my 6 miles in without dying. I was thinking of going to the high school track, but it would have taken a while to drive there.

So instead, we settled on a much closer field in the neighborhood.

It was PERFECT running weather outside.

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The field had some pros and some cons: it was outdoorsy and super flat, but it was maybe half the size of a track.

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We tried out some dynamic drills to warm-up. Please don’t make fun of me.

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Tuna ran the first few miles around the field with me!  It was a sweet perk that I could plop my handheld on the ground and only grab it when I needed a drink.

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At least I had some scenery..

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…while I went around. And around. And around again. 

This pic is quite hilarious to me.

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I switched directions halfway through so my mind would stay stimulated enough to dodge the deer poop.

It turned out to be a good progression run! 

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Still slow, but I try to remind myself that long runs are supposed to be 30-90 seconds slower than your goal race pace. 

We continued to enjoy the gorgeous views of WVA and finished the night off with salads for dinner. (And a lot of [not pictured] movie-watching snacks, whoops.)

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salads1Week #3 Recap

Monday: rest 

Tuesday: 3 mile run

Wednesday: 2 mile run

Thursday: yoga

Friday: rest

Saturday: 6 mile run, 8-minute abs

Sunday: rest

How was your week of training?

What level will you go to in order to run on FLAT?

Banana Bread

This recipe happened on a “I feel like baking something” kind of Sunday morning.

I had some extra bananas that were starting to get a little gross and didn’t have anything for breakfast.

Perfect solution: banana bread.

First time banana bread baker, right here.

I started dumping everything into the bowls and mixing it all together until I opened the fridge and realized – SHIT – no eggs.

I think Tuna was craving banana bread just as much as I was, because he saved the day and went to grab some eggs for me. 🙂

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This recipe was adapted from HERE.

You will need: bread loaf pan

Ingredients:

  • 4 overripe bananas
  • ¼ cup canola oil
  • ¼ cup applesauce
  • ¾ cup brown sugar
  • 2 eggs
  • 3 tbsp milk
  • 1 tsp vanilla extract
  • 2 cups whole wheat flour
  • 1 ½ tsp baking powder
  • ½ tsp salt

Directions:

Preheat oven to 350°F.

Lightly grease a 9×5 inch loaf pan.

Mix together mashed bananas, applesauce, eggs, vanilla, oil, sugar, milk, and vanilla in a large bowl.

In a separate bowl, mix flour, baking powder, and salt.

Pour one bowl into the other and stir.

Pour batter into pan and bake for 60 to 70 minutes.

Cool for a few minutes before removing bread from pan.

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Thanks as always to Jenn @ Peas and Crayons for hosting What I Ate Wednesday!

Friday’s Five

Chef Tuna cookin’ some good food 

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THIS commercial during the football game  

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 back to school season as an excuse to eat childish snacks 

2013-09-11 17.36.02 exclusively using the dryer for socks only [from my running laundry] 

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 making just enough $$ selling 4 boxes of used books to buy…a foot-long 

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Hope you have a fab early-fall weekend! 

PRR Training Week 2: The Week of the Tight Hammie

Last week was Week 2 of the PRR half marathon training cycle.

Just when I said my legs were in perf shape for Week 1, after a super sweaty and hilly run on Monday – my hammies were toast.

Nothing too bad, just the typical re-introduction of my leg muscles to four days of running that I thought I would affect me in Week 1.

I cut down one of the three short runs to almost nothing and in true running-hypochondriac fashion, foam rolled and iced my right hamstring in hopes it would heal me for Saturday’s long run [5 miles].

Luckily, I was able to demand advice from chat up my personal trainer friend on Friday night on whether or not I should bag the long run.

When I explained that nothing felt strained, just that my hamstring felt really tight, he gave me the go-ahead. He told me that running slowly on it would actually loosen it up and help with the soreness.

The result?

The best long run I’ve had like…ever.

Maybe it’s because I ran even slower than usual, but I was having a blast zoning out to my music and running an out and back tree-covered section of the trail a bunch of times.

trees

(old pic from the winter)

My PT friend also suggested I start doing track-type [dynamic] warm ups and then stretch before the run. He said that static stretches (just being down and touching your toes, etc) don’t do anything for your muscles pre-run. I’m pretty good about doing cool downs after a run and stretching then – but not before!

So next week, for the sake of training smarter, I shall be good and look like a fool doing karaoke warm-ups before starting my Garmin.

Week 2

Monday: 3 mile run

Tuesday: yoga and 8-minute abs

Wednesday: 2 mile run, under goal pace

Thursday: 1 mile run, 1 mile walk

Friday: rest

Saturday: 5 mile run

Sunday: rest

Do you warm-up before you run? What do you do?

Oven Roasted Tomatoes

Here’s a good example of my weird taste buds.

I don’t like raw cherry tomatoes or grape tomatoes, so Tuna and I were both surprised when I loved the oven roasted tomatoes his sister made for us at a family function.

I was even more surprised when I asked her how to make them, and the response was that they are SUPER EASY.

These tomatoes are also quite fancy because Tuna’s sister is a foodie, so now whenever we make them we feel very important.

ovenroastedtomatoesmain

You will need: baking sheet, aluminum foil

Ingredients:

  • cherry or grape tomatoes
  • salt
  • pepper
  • dried basil
  • olive oil

Directions:

Preheat the oven to 250°F-300°F.

Rinse and dry tomatoes.

Cut cherry or grape tomatoes in half and put them peel side down on a rimmed baking sheet.

Drizzle with olive oil, salt, pepper, and dried basil.

Bake for 1.5 hours until they are dried out and slightly caramelized.

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I’ve already served them at a dinner party and they’re also great in salads.

Thanks as always to Jenn @ Peas and Crayons for hosting What I Ate Wednesday!

Friday’s Five

← Tuna taking me on a WWE experience date night →

wrestlingshirts

divas

← demolishing The Maze Runner in a few days because I couldn’t put it down →

← spotting the first fallen leaves of the season →

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←convincing myself that chocolate doesn’t count when eating a superfood

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← making progress on operation anti-slowpoke (kind of…) →

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TGIF! Hope you have a good weekend. 🙂

Have any sweet plans on Saturday or Sunday?