Oh boy, has it been a busy weekend!
The 10K race on Thanksgiving went great! It was a 9:00am start, so I had a bowl of oatmeal at about 6:15am. We got to the race site at about 7:45am and it was cold, windy and rainy - yuck! We sat in the car to keep warm. I started to jog and warm up at about 8:20am, and then looked for my teammates. It was a big race though, and I couldn't find them! I decided I needed to use the porta-potty "one more time" and was still in line as they were singing the Star Spangled Banner! I got to the start line with just a couple minutes to spare.
There were 1544 runners for the 10K (and I think about 2500 for the 5K run/walk). I went into the race with the mentality that it was just another 6 mile training run. No pressure - just find a good pace and stick with it. I was recovering from the stomach flu as well (of all the rotten timing) so I wasn't looking to break any records - I just wanted to finish!
My first mile was a little over 9:00, my second mile was closer to 10:00. I just kept that pace as best as I could. My 5K split time was 29:38 so I knew I was on pace to make my goal of less than an hour. I felt really good the last half, especially the 5th mile for some reason. I ended up finishing with a time of 59:18. I was really happy with my time, and I could really tell that all of that training paid off. My overall pace was 9:33 and I placed 1151/1544. In my age division I placed 62/113 and out of 688 females, I was 412. My husband took a picture at the finish line, but I can't find the cord that connects the camera to the computer. I'll try to post the picture when I find it. LOL
I was so proud of our team as well! We all finished strong and came in 24th out of 28 teams. Over half of us on the team had never run a 10K race before, so we certainly weren't in it for the glory; just for challenge and to say we did it!
After the race, we went home and I started Thanksgiving dinner. I made healthier versions of just about everything. We had a ton of turkey left over! I made a big pot of turkey soup with the leftovers. Friday I hit the local bargains and almost finished all of my holiday shopping.
Saturday morning I went for a short run at the gym. True to form, 2 guys on the stationary bikes behind me were comparing how big their turkeys were. :) Then we traveled to another wedding in Iowa. (How many people do I know in Iowa, and why are they all getting married?) Needless to say, Hubby and I overindulged a bit at the reception.
Sunday morning I went for a run outside. It was a beautiful morning and a good way to start the day. I would guess it was between 2 and 2.5 miles. On the drive home, Hubby wasn't feeling well (gee, I wonder why) and so when we stopped for lunch, he decided to order...wait for it...just an order of onion rings! I had a salad and a cup of soup (thankfully no turkey!)
This morning I started the original Turbulence Training Workout. I had a week off from TT last week, and this week I will take off from running, which means I will probably do my TT intervals on the stationary bike.
Whew! I think I am caught up! Final contest pics coming soon!!
Disclosure: This post contains an affiliate link. If you purchase the product, I will receive a small portion. I don't get paid for reviews, and I only review items that I actually own.
Monday, November 30, 2009
Wednesday, November 25, 2009
Recipe Wednesday - Apple Quinoa Salad
I thought this recipe would make a good Thanksgiving side dish, or you could do what I did and have it for breakfast instead of oatmeal! I just threw this together one day because I thought it sounded good...and it was!
Apple Quinoa Salad
1/4 cup dry quinoa, rinsed and drained
2 Tablespoons red lentils, rinsed and drained
1 small to medium apple, cored and chopped
1/2 teaspoon cinnamon
dash salt
1-2 packets sweetener, to taste
3/4 cup plus 2 Tablespoons water
1. Into a saucepan, add the quinoa, lentils, apple, salt, cinnamon and water. Place a lid on the pan and bring to a boil. Reduce heat and simmer (covered) for about 15 minutes, until all of the water is absorbed.
2. Remove from heat and add sweetener to taste. I ate this warm, but it probably would be good at room temperature or even cold.
This makes one bowlful. You'd probably want to double or triple the recipe for a crowd.
This entire recipe has approximately:
267 calories
10.4g protein
2.1g fat
56.1g carbs
10.1g fiber
Apple Quinoa Salad
1/4 cup dry quinoa, rinsed and drained
2 Tablespoons red lentils, rinsed and drained
1 small to medium apple, cored and chopped
1/2 teaspoon cinnamon
dash salt
1-2 packets sweetener, to taste
3/4 cup plus 2 Tablespoons water
1. Into a saucepan, add the quinoa, lentils, apple, salt, cinnamon and water. Place a lid on the pan and bring to a boil. Reduce heat and simmer (covered) for about 15 minutes, until all of the water is absorbed.
2. Remove from heat and add sweetener to taste. I ate this warm, but it probably would be good at room temperature or even cold.
This makes one bowlful. You'd probably want to double or triple the recipe for a crowd.
This entire recipe has approximately:
267 calories
10.4g protein
2.1g fat
56.1g carbs
10.1g fiber
Have a Happy Thanksgiving!!
Sunday, November 22, 2009
Week In Review - Week 12!!
This is it, the end of Turbulence Training Transformation Contest #6. (Well, the 5th that I've participated in since I sat out Contest #5.) Pictures have been taken, but I'm not going to post them right away; I want to work on my essay first. But I'll post them here very soon! :)
I'm pretty happy with how things turned out. Not as dramatic as past contests, but that wasn't my ultimate goal.
Today also was my last long(ish) run before my first 10K race on Thursday. I ran 4.33 miles at a pace of 9:34 (41:27 total). Monday and Tuesday are days off, then I'll run a mile or two on Wednesday. For dinner Wednesday night, I'm making sweet potato gnocchi. A very yummy recipe from Clean Eating magazine. :)
Thursday I'll be cooking Thanksgiving dinner and I have a pretty healthy recipe for just about everything. I'm pretty excited to try out a couple new recipes I found!
I should be back for Recipe Wednesday, but if for some reason life gets too busy, have a Happy Thanksgiving!!
I'm pretty happy with how things turned out. Not as dramatic as past contests, but that wasn't my ultimate goal.
Today also was my last long(ish) run before my first 10K race on Thursday. I ran 4.33 miles at a pace of 9:34 (41:27 total). Monday and Tuesday are days off, then I'll run a mile or two on Wednesday. For dinner Wednesday night, I'm making sweet potato gnocchi. A very yummy recipe from Clean Eating magazine. :)
Thursday I'll be cooking Thanksgiving dinner and I have a pretty healthy recipe for just about everything. I'm pretty excited to try out a couple new recipes I found!
I should be back for Recipe Wednesday, but if for some reason life gets too busy, have a Happy Thanksgiving!!
Wednesday, November 18, 2009
Recipe Wednesday - Peanut Butter Cups, Revisited
Sorry I haven't posted much recently. Things have been so busy!
Recently I gave the peanut butter cups another try, changing it up a little bit. These turned out awesome! I made mini peanut butter cups, which don't take as long in the freezer. :)
Mini Peanut Butter Cups
For the outside:
1 T whipped butter, softened (not melted)
1 T pumpkin puree
1/2 teaspoon coconut oil, softened (not melted)
2 T unsweetened cocoa powder
1 packet Splenda
1 packet Stevia
For the inside:
1 T natural peanut butter
1/2 teaspoon honey (I used sugar free)
1/2 teaspoon coconut oil
1. Mix all of the "outside" ingredients. It will seem like there is too much powder, but give it a minute.
2. In another bowl, mix all of the "inside" ingredients. I warmed this mixture slightly to make the next step easier.
3. Divide the peanut butter mixture into 4 parts. Place each part in a mini muffin paper, placed in an ice cube tray.
4. Divide the chocolate mixture over the 4 parts. Place in the freezer for 15-20 minutes.
How you want to share is up to you. :)
The entire recipe has approximately:
235 calories
5.3g protein
19.7g fat
11.6g carbs
6.6g fiber
Recently I gave the peanut butter cups another try, changing it up a little bit. These turned out awesome! I made mini peanut butter cups, which don't take as long in the freezer. :)
Mini Peanut Butter Cups
For the outside:
1 T whipped butter, softened (not melted)
1 T pumpkin puree
1/2 teaspoon coconut oil, softened (not melted)
2 T unsweetened cocoa powder
1 packet Splenda
1 packet Stevia
For the inside:
1 T natural peanut butter
1/2 teaspoon honey (I used sugar free)
1/2 teaspoon coconut oil
1. Mix all of the "outside" ingredients. It will seem like there is too much powder, but give it a minute.
2. In another bowl, mix all of the "inside" ingredients. I warmed this mixture slightly to make the next step easier.
3. Divide the peanut butter mixture into 4 parts. Place each part in a mini muffin paper, placed in an ice cube tray.
4. Divide the chocolate mixture over the 4 parts. Place in the freezer for 15-20 minutes.
How you want to share is up to you. :)
The entire recipe has approximately:
235 calories
5.3g protein
19.7g fat
11.6g carbs
6.6g fiber
Wednesday, November 11, 2009
Recipe Wednesday - Thin Crust Pizza, Part II
You probably haven't put this all on a pizza before. (I could be wrong, just taking a guess.) I made this one night and it was really good. If I would have had a jalapeno, I would have thrown that on as well. :) I really like the Boca Grilled Veggie Patties in this because they have green peppers in them - it's like a little flavor bonus!
Thin Crust Pizza
2 small tortillas (I used La Tortilla Factory Original Smart & Delicious)
1 Boca Grilled Vegetable Patty
2 Tablespoons salsa
3 spears asparagus
4 oz can pineapple tidbits in juice, or 1/4 cup fresh chopped pineapple
1 small Roma tomato
1 green onion
3/8 cup reduced fat shredded mozzarella cheese
1. Turn the broil on. Lightly spray a baking sheet with nonstick spray and set aside.
2. Place an inch of water in a saucepan with a lid. Steam the asparagus in a steamer insert over boiling water for about 6 minutes.
3. Meanwhile, heat a skillet over medium heat. Spray with nonstick spray. When hot, place a tortilla in the skillet and brown on both sides (about 2 minutes or so for each side). Place the tortilla on the prepared baking sheet. Repeat with the second tortilla.
4. Respray the skillet and place the Boca patty in the pan. Cook for about 6 minutes, then flip and cook a few minutes more. Break the Boca patty apart and add 2T of salsa.
5. Meanwhile, chop the tomato, green onion, and the asparagus when it is done cooking.
6. When the Boca patty is done, add the chopped tomato, green onion and asparagus to the pan. Cook for a minute or two, then add the pineapple.
7. Divide the Boca mixture between the 2 tortillas. Divide the cheese over each and place under the broiler for about 3 minutes, until the cheese is melted and the tortilla begins to crisp along the edges.
You *could* share this with a friend, or you could be like me and eat both pizzas. :)
The entire recipe has approximately:
395 calories
35.9g protein
13.0g fat
50.2g carbs
20.7g fiber
Thin Crust Pizza
2 small tortillas (I used La Tortilla Factory Original Smart & Delicious)
1 Boca Grilled Vegetable Patty
2 Tablespoons salsa
3 spears asparagus
4 oz can pineapple tidbits in juice, or 1/4 cup fresh chopped pineapple
1 small Roma tomato
1 green onion
3/8 cup reduced fat shredded mozzarella cheese
1. Turn the broil on. Lightly spray a baking sheet with nonstick spray and set aside.
2. Place an inch of water in a saucepan with a lid. Steam the asparagus in a steamer insert over boiling water for about 6 minutes.
3. Meanwhile, heat a skillet over medium heat. Spray with nonstick spray. When hot, place a tortilla in the skillet and brown on both sides (about 2 minutes or so for each side). Place the tortilla on the prepared baking sheet. Repeat with the second tortilla.
4. Respray the skillet and place the Boca patty in the pan. Cook for about 6 minutes, then flip and cook a few minutes more. Break the Boca patty apart and add 2T of salsa.
5. Meanwhile, chop the tomato, green onion, and the asparagus when it is done cooking.
6. When the Boca patty is done, add the chopped tomato, green onion and asparagus to the pan. Cook for a minute or two, then add the pineapple.
7. Divide the Boca mixture between the 2 tortillas. Divide the cheese over each and place under the broiler for about 3 minutes, until the cheese is melted and the tortilla begins to crisp along the edges.
You *could* share this with a friend, or you could be like me and eat both pizzas. :)
The entire recipe has approximately:
395 calories
35.9g protein
13.0g fat
50.2g carbs
20.7g fiber
Saturday, November 7, 2009
The Immersion Blender...Of Death!
As some of you may remember, a few months ago my beloved immersion blender went to the great kitchen in the sky. My very thoughtful, well-meaning husband bought me a new one...for our wedding anniversary. But I'm not bitter.
Needless to say, my husband is a man who can't cook. (Not that men can't cook; just stating the facts that my husband is a man who can't cook.) My husband, a man who has probably never used an immersion blender in his life, bought me one that, well, I probably wouldn't have picked out for myself.
It lacks a few qualities that I really loved about my old one. For example, my old one was cordless. This one is tethered to an outlet. Also, my old one had a safety lock. This one does not. As evidenced by my new battle wound. Apparently, I have an itchy trigger finger.
Not a great picture. I tried to show the left, center and right of my finger because I managed to hit all 3 sides. It looks much better (read: uglier) in person. I am now much more careful when I try to clean off the blade while it's plugged in. :)
Needless to say, my husband is a man who can't cook. (Not that men can't cook; just stating the facts that my husband is a man who can't cook.) My husband, a man who has probably never used an immersion blender in his life, bought me one that, well, I probably wouldn't have picked out for myself.
It lacks a few qualities that I really loved about my old one. For example, my old one was cordless. This one is tethered to an outlet. Also, my old one had a safety lock. This one does not. As evidenced by my new battle wound. Apparently, I have an itchy trigger finger.
Not a great picture. I tried to show the left, center and right of my finger because I managed to hit all 3 sides. It looks much better (read: uglier) in person. I am now much more careful when I try to clean off the blade while it's plugged in. :)
Wednesday, November 4, 2009
Recipe Wednesday - Seafood Cakes
I usually don't like seafood. I like tuna, I like tilapia; salmon is OK. However, these seafood cakes ROCK! I adapted these from a recent issue of Cooking Light magazine.
Seafood Cakes
3 teaspoons canola oil, divided
1/4 small onion, chopped
1 stalk celery, chopped
4 oz peeled and deveined shrimp (I used precooked, frozen)
4 oz tilapia
2 Tablespoons (1/2 oz) fresh grated Parmesan cheese
dash sea salt and fresh ground pepper
1/4 cup packaged egg whites, or 1 large egg white
2 Wasa Crispbreads
1. I used frozen shrimp, so make sure they are defrosted. :) Mine also had tails that I removed.
2. In a large bowl, place the shrimp. With an immersion blender, finely chop the shrimp. (Don't puree.) You could pulse them in a food processor, or just chop very fine.
3. Spray a skillet generously with nonstick spray. Place the tilapia in the pan and cook until it flakes easily, about 5 minutes per side. When it is done, flake apart in the pan and then add to the shrimp.
4. Respray the skillet and add 1 teaspoon of the oil. Add the onion and celery and cook for about 5 minutes (until tender), stirring occasionally. When done, add to the bowl with the shrimp and tilapia.
5. To the bowl, now add the salt, pepper, Parmesan, and egg whites. Gently stir. I gave it a little whirl with the immersion blender at this point, but it probably wasn't necessary.
6. In a plastic baggie, crush the Wasa crackers. Add these to the bowl and blend.
7. Divide the mixture into how many patties you want. This will make 4 good sized patties (2 per serving), or 6 smaller ones (3 per serving).
8. Add all remaining oil to pan if you can make all the patties in one batch. I divided it into 2 batches in my small skillet. Cook patties for about 3 minutes on each side, until nicely browned. I sprinkled with a little extra salt and pepper before serving.
Assuming 2 servings, each serving would have approximately:
221 calories
25.8g protein
9.6g fat
9.7g carbs
2.3g fiber
Seafood Cakes
3 teaspoons canola oil, divided
1/4 small onion, chopped
1 stalk celery, chopped
4 oz peeled and deveined shrimp (I used precooked, frozen)
4 oz tilapia
2 Tablespoons (1/2 oz) fresh grated Parmesan cheese
dash sea salt and fresh ground pepper
1/4 cup packaged egg whites, or 1 large egg white
2 Wasa Crispbreads
1. I used frozen shrimp, so make sure they are defrosted. :) Mine also had tails that I removed.
2. In a large bowl, place the shrimp. With an immersion blender, finely chop the shrimp. (Don't puree.) You could pulse them in a food processor, or just chop very fine.
3. Spray a skillet generously with nonstick spray. Place the tilapia in the pan and cook until it flakes easily, about 5 minutes per side. When it is done, flake apart in the pan and then add to the shrimp.
4. Respray the skillet and add 1 teaspoon of the oil. Add the onion and celery and cook for about 5 minutes (until tender), stirring occasionally. When done, add to the bowl with the shrimp and tilapia.
5. To the bowl, now add the salt, pepper, Parmesan, and egg whites. Gently stir. I gave it a little whirl with the immersion blender at this point, but it probably wasn't necessary.
6. In a plastic baggie, crush the Wasa crackers. Add these to the bowl and blend.
7. Divide the mixture into how many patties you want. This will make 4 good sized patties (2 per serving), or 6 smaller ones (3 per serving).
8. Add all remaining oil to pan if you can make all the patties in one batch. I divided it into 2 batches in my small skillet. Cook patties for about 3 minutes on each side, until nicely browned. I sprinkled with a little extra salt and pepper before serving.
Assuming 2 servings, each serving would have approximately:
221 calories
25.8g protein
9.6g fat
9.7g carbs
2.3g fiber
Saturday, October 31, 2009
Death By Chocolate (Happy Halloween!)
OK, Death By Chocolate isn't really what this post is about. I just thought that it was cute that Death by Chocolate was the flavor of the day at the Frozen Custard Shoppe I passed this morning. (It was all fun and games until they brought out...the chocolate....mwah, ha, ha.)
If I haven't mentioned yet, I've been using a running training program from The Complete Book of Running for Women by Claire Kowalchik. Today, on Halloween, was my first 12 MILE RUN. [Insert "Psycho Screeching Violin" here]
And it was COLD and WINDY.
I mapped out a 6 mile loop that started and ended at my house. Then I could run in and get a drink, go to the bathroom, etc after the first 6 miles.
The first mile was cold! The second mile was awful. It's always awful because I run the first mile too fast, because it's cold!
The third mile is usually better, but today it wasn't because the wind was blowing right at me and I was still cold! The fourth mile took me by the lake, where the wind was blowing right off the lake, and it was cold.
The fifth mile was much better. The wind was behind me. The sixth was OK too. It was still windy, but not as bad. Then I got home. The first 6 miles took me 1:08:41. (11:27 pace)
I got inside the house and it felt so toasty warm. I got a quick drink, used the bathroom, and ran out again before I could talk myself into staying inside!
I ran the loop in reverse this time. The seventh mile went OK. The eighth was WINDY. The ninth was back by lake - COLD!
The tenth mile was tough. It was a long gradual incline and I was getting exhausted. I got a second wind on the eleventh mile. I hit a turn around spot, so it was a long gradual decline. :)
The last part of the eleventh was flat, however, and very windy. The twelfth mile turned a corner, and then went slightly uphill. The wind was blowing sideways, so it wasn't as bad as head on, but I was pretty tired by that point.
I ran the second loop in 1:07:01 (11:10 pace) for a total 12 mile time of 2:15:42 (11:19 average pace). I am so proud of running the whole way. 12 MILES people! That's one mile less than a half marathon. I am stoked. Exhausted, but stoked. My hands were so numb afterward I could hardly make my son's breakfast. I wore thin knit gloves while running, but I think the wind went right through them.
My heart rate monitor says I burned 1841 calories...sooooo.....can I have a Snickers bar now? :)
Happy Halloween!!
If I haven't mentioned yet, I've been using a running training program from The Complete Book of Running for Women by Claire Kowalchik. Today, on Halloween, was my first 12 MILE RUN. [Insert "Psycho Screeching Violin" here]
And it was COLD and WINDY.
I mapped out a 6 mile loop that started and ended at my house. Then I could run in and get a drink, go to the bathroom, etc after the first 6 miles.
The first mile was cold! The second mile was awful. It's always awful because I run the first mile too fast, because it's cold!
The third mile is usually better, but today it wasn't because the wind was blowing right at me and I was still cold! The fourth mile took me by the lake, where the wind was blowing right off the lake, and it was cold.
The fifth mile was much better. The wind was behind me. The sixth was OK too. It was still windy, but not as bad. Then I got home. The first 6 miles took me 1:08:41. (11:27 pace)
I got inside the house and it felt so toasty warm. I got a quick drink, used the bathroom, and ran out again before I could talk myself into staying inside!
I ran the loop in reverse this time. The seventh mile went OK. The eighth was WINDY. The ninth was back by lake - COLD!
The tenth mile was tough. It was a long gradual incline and I was getting exhausted. I got a second wind on the eleventh mile. I hit a turn around spot, so it was a long gradual decline. :)
The last part of the eleventh was flat, however, and very windy. The twelfth mile turned a corner, and then went slightly uphill. The wind was blowing sideways, so it wasn't as bad as head on, but I was pretty tired by that point.
I ran the second loop in 1:07:01 (11:10 pace) for a total 12 mile time of 2:15:42 (11:19 average pace). I am so proud of running the whole way. 12 MILES people! That's one mile less than a half marathon. I am stoked. Exhausted, but stoked. My hands were so numb afterward I could hardly make my son's breakfast. I wore thin knit gloves while running, but I think the wind went right through them.
My heart rate monitor says I burned 1841 calories...sooooo.....can I have a Snickers bar now? :)
Happy Halloween!!
Wednesday, October 28, 2009
Recipe Wednesday - Turkey Zucchini Casserole
As some of you may know, I love casseroles. I adapted this from a recipe in the original Gourmet Nutrition recipe book (part of the Precision Nutrition package). As a quick side note, Gourmet Nutrition V2 would make a lovely Holiday gift for the fit food lover on your list (wink, wink).
Turkey Zucchini Casserole
8 oz extra lean ground turkey breast
2 Tablespoons salsa
1/4 to 1/2 of a small onion, chopped
2 cloves garlic, minced
2 small to medium zucchini
1 cup fat free or low fat cottage cheese (I used low fat)
1 egg
sea salt and fresh ground pepper
1/2 cup shredded reduced fat mozzarella cheese
1. Preheat oven to 350 degrees. Lightly spray a 1.5 quart baking dish with nonstick spray.
2. Roughly chop the zucchini and then pulse in a food processor. Just pulse, don't puree.
3. Lightly spray a large skillet with nonstick spray and cook the turkey until no pink remains. Stir in the 2T of salsa and sprinkle with salt and pepper. Remove from the pan and place in the prepared casserole dish.
4. Respray the skillet with a somewhat heavier layer of nonstick spray. Add the onions to the pan and cook for 3 minutes, stirring occasionally. Add the garlic and cook for 1 minute more. Next stir in the zucchini and cook for 2-3 minutes.
5. Meanwhile, in the food processor, blend the cottage cheese and egg until smooth. Don't worry if there is still zucchini in the processor's bowl, it's all going to the same place. :)
6. Next place the zucchini mixture on top of the turkey in the casserole dish, then top with the cottage cheese mixture.
7. Bake for 25 minutes. Top with the mozzarella cheese and bake for 5 minutes more.
Makes 2 servings, each with approximately:
345 calories
51.0g protein
9.1g fat
11.5g carbs
1.8g fiber
Disclosure: This post contains an affiliate link. If you purchase the product, I will receive a small portion. I don't get paid for reviews, and I only review items that I actually own.
Turkey Zucchini Casserole
8 oz extra lean ground turkey breast
2 Tablespoons salsa
1/4 to 1/2 of a small onion, chopped
2 cloves garlic, minced
2 small to medium zucchini
1 cup fat free or low fat cottage cheese (I used low fat)
1 egg
sea salt and fresh ground pepper
1/2 cup shredded reduced fat mozzarella cheese
1. Preheat oven to 350 degrees. Lightly spray a 1.5 quart baking dish with nonstick spray.
2. Roughly chop the zucchini and then pulse in a food processor. Just pulse, don't puree.
3. Lightly spray a large skillet with nonstick spray and cook the turkey until no pink remains. Stir in the 2T of salsa and sprinkle with salt and pepper. Remove from the pan and place in the prepared casserole dish.
4. Respray the skillet with a somewhat heavier layer of nonstick spray. Add the onions to the pan and cook for 3 minutes, stirring occasionally. Add the garlic and cook for 1 minute more. Next stir in the zucchini and cook for 2-3 minutes.
5. Meanwhile, in the food processor, blend the cottage cheese and egg until smooth. Don't worry if there is still zucchini in the processor's bowl, it's all going to the same place. :)
6. Next place the zucchini mixture on top of the turkey in the casserole dish, then top with the cottage cheese mixture.
7. Bake for 25 minutes. Top with the mozzarella cheese and bake for 5 minutes more.
Makes 2 servings, each with approximately:
345 calories
51.0g protein
9.1g fat
11.5g carbs
1.8g fiber
Disclosure: This post contains an affiliate link. If you purchase the product, I will receive a small portion. I don't get paid for reviews, and I only review items that I actually own.
Sunday, October 25, 2009
Week In Review - Week 8
Only 4 more weeks to go! This week went sooo much better than last week. Nutrition was much better. Only a few stray tablespoons of peanut butter! The trick, I find, is to not open the jar of peanut butter. ;)
Workouts were pretty good. Toward the end of the week, I was feeling a little tired and I couldn't figure out why. My son just had the flu, so maybe I had a very, very mild version?
This week I started thinking about when I began really running (just a few months ago, ahh, the good old days...) and I was looking at my first long run that I did on August 1st. On that day, I ran my first 6 miles (all in a row!) at a pace of 13:46. (Total distance: 5.8 miles, Total time: 1:19:49) I also went back and looked at my first "Endurance Test" that I did in April of 2008. I had set the speed on the treadmill at 5.0 mph...and made it 10:18 before I had to stop. I was proud of that at the time, and I'm even more proud of the improvements I've made since then.
I also began a new workout today! I went back to a workout I used waaaaaayy back during the first TT contest in the winter of 2008 - the Original TT for Abs. I got great results using this program in the past and am excited to see how it goes this time around.
Here's how the week went:
Monday: OFF
Tuesday: Stride workout - 4.38 miles/50:00; TT Mass @ Home, Workout B; TT 3 Minute Arms
Wednesday: 2.93 miles, easy pace/29:44; TT 6 Minute Abs
Thursday: Pace Workout - 5.31 Miles/60:00
Friday: TT Mass @ Home, Workout C; TT 6 Minute Abs
Saturday: Felt tired today. Took about 3 miles to feel warmed up. It was cold and windy and it seemed like I was running into the wind for a lot of the run. 8.05 miles/1:25:41
Sunday: Today I felt much better. TT for Abs has an extra interval workout with push ups and other exercises built in that I wanted to fit into my week, but I wasn't sure where it could fit. I decided to shorten my Sunday run by a mile, and then do the interval workout right afterward. From my driveway, I quickly ran down to the corner and back, which took me about 30 seconds, and then did the exercises. I went through the 3 intervals twice, figuring my neighbors had enough of a show watching me do the push ups, etc, on my driveway. Then I went to the gym and did Workout A. Total: 2.05 miles/19:28/TT for Abs, Workout A
Weekly Total: 23.14 miles
Primary Contest Goals
Eat healthfully and mindfully, with foods more in their natural state: Much better this week!
To NOT use Fitday: Did OK.
Complete every TT workout to the best of my ability: Yes.
Run 15-20 miles (at minimum) per week: Completed this week.
Complete two 5K races, with at least one of them under 30 minutes: Complete! Ran two 5K races, both at 28:32.
Secondary Contest Goals
Lose 5 pounds of fat (mostly from abs and thighs): N/A this week.
Reduce consumption of diet soda: Decreased soda this week to a more normal level. No more, no less. So that's good, I guess. Hey, that rhymed! :)
Have a great week!!
Disclosure: This post contains an affiliate link. If you purchase the product, I will receive a small portion. I don't get paid for reviews, and I only review items that I actually own.
Workouts were pretty good. Toward the end of the week, I was feeling a little tired and I couldn't figure out why. My son just had the flu, so maybe I had a very, very mild version?
This week I started thinking about when I began really running (just a few months ago, ahh, the good old days...) and I was looking at my first long run that I did on August 1st. On that day, I ran my first 6 miles (all in a row!) at a pace of 13:46. (Total distance: 5.8 miles, Total time: 1:19:49) I also went back and looked at my first "Endurance Test" that I did in April of 2008. I had set the speed on the treadmill at 5.0 mph...and made it 10:18 before I had to stop. I was proud of that at the time, and I'm even more proud of the improvements I've made since then.
I also began a new workout today! I went back to a workout I used waaaaaayy back during the first TT contest in the winter of 2008 - the Original TT for Abs. I got great results using this program in the past and am excited to see how it goes this time around.
Here's how the week went:
Monday: OFF
Tuesday: Stride workout - 4.38 miles/50:00; TT Mass @ Home, Workout B; TT 3 Minute Arms
Wednesday: 2.93 miles, easy pace/29:44; TT 6 Minute Abs
Thursday: Pace Workout - 5.31 Miles/60:00
Friday: TT Mass @ Home, Workout C; TT 6 Minute Abs
Saturday: Felt tired today. Took about 3 miles to feel warmed up. It was cold and windy and it seemed like I was running into the wind for a lot of the run. 8.05 miles/1:25:41
Sunday: Today I felt much better. TT for Abs has an extra interval workout with push ups and other exercises built in that I wanted to fit into my week, but I wasn't sure where it could fit. I decided to shorten my Sunday run by a mile, and then do the interval workout right afterward. From my driveway, I quickly ran down to the corner and back, which took me about 30 seconds, and then did the exercises. I went through the 3 intervals twice, figuring my neighbors had enough of a show watching me do the push ups, etc, on my driveway. Then I went to the gym and did Workout A. Total: 2.05 miles/19:28/TT for Abs, Workout A
Weekly Total: 23.14 miles
Primary Contest Goals
Eat healthfully and mindfully, with foods more in their natural state: Much better this week!
To NOT use Fitday: Did OK.
Complete every TT workout to the best of my ability: Yes.
Run 15-20 miles (at minimum) per week: Completed this week.
Complete two 5K races, with at least one of them under 30 minutes: Complete! Ran two 5K races, both at 28:32.
Secondary Contest Goals
Lose 5 pounds of fat (mostly from abs and thighs): N/A this week.
Reduce consumption of diet soda: Decreased soda this week to a more normal level. No more, no less. So that's good, I guess. Hey, that rhymed! :)
Have a great week!!
Disclosure: This post contains an affiliate link. If you purchase the product, I will receive a small portion. I don't get paid for reviews, and I only review items that I actually own.
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