Sunday, April 15, 2012

Marathon update and mini meal plan

Believe it or not, the marathon I've been hemming and hawing over is three weeks from today. And I'm right on track! This past Friday, I completed my longest training run (ever, not just for this race) by clocking 21.05 miles--by myself! That also made it my highest-mileage week, which is pretty cool. The run went remarkably well, and I'm glad to have gotten that close to the race distance on my own. My remaining two weekend long runs are 12 miles (I'm running the Glass City half marathon that day) and 8 or 10 miles.

One minor wrench in my plan is that my Colorado friends will likely be stepping down to the half marathon, so there goes my "people I know" security blanket. I still have to see how the altitude change treats me once we arrive in CO and I start running there; I may yet join them at the starting line for 13.1 rather than 26.2. Either way, I have a great sense of accomplishment knowing I hauled myself up by my shoelaces and got back on track in a shortened time frame and have thus far remained injury-free. 

My meal plan for this week is very loose, revolving around what I have in the fridge/pantry and what I can use up while still managing to carb-load without going up a pants size. Here's how it looks for now:

Sunday - burgers and baked sweet potato slices with tomato-basil-mozzarella
Monday - loaded baked potatoes with coleslaw
Tuesday - rice and beans with chicken sausage in the slow cooker
Thursday - possibly dinner with friends (picnic style) before or after a free local 6K run
Friday - TBA... something with chicken and sweet potatoes...
Saturday - running group pasta dinner in Toledo!

2 comments:

  1. Dont put in your head already that you may drop to the half... you have put the work in. You DESERVE the full and can totally do it!

    ReplyDelete
    Replies
    1. Thanks for the vote of confidence! :)

      Delete