10K Training Plan & Other Fitness Challenges

Hello world! The weekend came and went as fast as I can say Happy Holidays. The holidays are now in full swing. We had an annual holiday party with our friends on Saturday which was a blast. I gave the camera a rest for the night however so you’ll just have to take my word that it was a great party full of lots of laughs, great food, and great friends.

The last time we caught up was on Friday, so it’s time to play catch up from Friday night, Saturday and Sunday. So here we go!

Friday Night

On Friday we went over to my mom and dad’s (and Kev too) to watch our wedding video with them. We laughed, some of us teared up, and really enjoyed reliving the memories of our wedding day together.

Mom made us gluten-free spaghetti noodles with red sauce that had italian sausage, mushrooms, onions and spinach. It tasted SO good and I could not tell the difference in taste or texture between gluten-free and ordinary pasta. We also had a side salad—can’t forget about the greens!

Saturday

I had my standard pre-run breakfast of banana and peanut butter before Dana, Moose, and I hit the road for a 3.5 mile run.

The training plan for our 10K on January 1st is such:

  • Mon: cross-training and/or strength train
  • Tues: 3 mile run
  • Wed: cross-train and/or strength
  • Thurs: 2 mile run
  • Fri: rest or cross-train
  • Sat: week 1—3.5 mile run; week 2—4.5 mile; week 3—5.5 mile; week 4—6.6 mile; rest or short run; then the 10K!
  • Sun: rest or cross-train

The weather has been pretty unpredictable around here. On Saturday morning the temperature was around mid to upper 30’s and now this morning the thermometer says it’s 49º F outside! It’s supposed to drop down again later in the week but I am loving the warm for as long as I can get it.

After our run we made a stop at Caribou Coffee for their BOGO 20¢ deal. We treated ourselves to the Light Salted Caramel Dark Chocolate Mocha. That was the same one I got in Atlanta and once again, it was like taking a bite of dessert each time I took a sip. Amazing.

We continued our journey over to Minneapolis to pick-up our bibs and race gear for the 10K for early packet pickup.

We even got to meet a local meteorologist, Ken Barlow, who was volunteering at the pick up! As you can see in the photo I was a tad bit excited about it.

Once we arrived home I made myself a simple fall salad with mixed greens, pear, feta cheese, walnuts, and poppy-seed dressing.

After some food prep, and errands, we said good-bye to the pooch and headed out to the holiday party for the evening.

Sunday

Brunch: sautéed onion with chili beans topped with cheese, a runny egg, tomatoes, and avocado. Outstanding.

Next on the agenda was flipping through the Sunday paper, coupon cutting, vegging on the couch, and watching the Vikings lose.

I managed to get myself on the treadmill for 35 minutes while I watched Elf on ABC Family’s 25 Days of Christmas. I also completed some reps for a current challenge I’m participating in…

Courtney of Sweet Tooth Sweet Life is hosting a 2012 Closeout Workout Challenge. The challenge is to complete 2012 reps of exercises of your choice by the end of 2012. After day 2 I have 1,837 reps to go. I figure it’s worth a shot, even if I don’t reach 2012, I was still doing extra activities daily that I wouldn’t normally do. It’s a great motivator for me to do more strength activities.

Dinner: Broccoli salad (recipe to come most likely) and mixed greens with leftover beans from the morning, avocado, and honey mustard dressing.

If you can’t tell I was trying to veggie load yesterday. I didn’t get much sleep on Saturday night so I was trying to energize my body with good foods versus falling into the ever-so-easy slump of eating not so good food choices when feeling tired. Sleep, activity, and food choices are all very related. It’s important to keep all three aspects in check in order to stay healthy.

I’m going to end the post here because it has gotten random enough and I was able to condense this weekend to a manageable length post. I hope you are all having a fine Monday. Catch up with you soon!

 

 

Short-Winded Wednesday

Hi my friends,

I’m a little drowsy this morning, so instead of blabbing away, I will simply recap Tuesday in mostly pictures. Here we go!

Breakfast: Parkers Farm peanut butter (slightly obsessed) and homemade apple butter on pumpkin bread…

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A 3-mile jog around the neighborhood facing killer hills and sporting my wonderful headband courtesy a la Reebok…

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Coffee with coconut milk…

Off to work (reused photo) and lunch too random to photograph…

Dinner: Zucchini spinach cakes with parmesan (I really need to post this recipe—it was very tasty!)…

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Dessert: peanut butter banana cookies (SCD-friendly). I need to share this recipe with you too!

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Have a wonderful Wednesday!

Pumpkin Bread to Warm the Soul

How was everyone’s weekend? Mine was pretty darn nice and I have to admit, I didn’t take too many photos. Here’ the weekend recap!

Saturday

Dana, Moose, and I hit up the neighborhood for a 3 mile run. The temperature was low to mid 50’s so I dressed in capris and a long sleeve wicking top. It was a bit cool run at first, but I warmed up quickly and it eventually felt perfect. The run felt great too and I can confidently say I can comfortably run 3 miles again. Now, it’s time to progress on the mileage!

After our run we made our way to the local farmer’s market to pick up some veggies I needed for an appetizer I was making for a get-together that evening.

I made a white bean dip served with crudités (fancy word for an appetizer with veggie sticks right?). I cannot believe I did not take one photo of this dish, but at the same time I’m not surprised since I was kind of running around like a crazy person trying to get ready.

To make the bean dip I added all ingredients into the food processor (unsure of exact amounts):

  • 1 minced shallot and 1 minced garlic clove sautéed in 1-2 tablespoons of olive oil
  • 2 1/2 cups white beans (I used northern)
  • lemon juice from half a lemon
  • Olive oil
  • 1/4 cup cilantro
  • salt and pepper
  • garlic and onion powder

I whirled this up and it turned out to be a nummy and creamy white bean dip. I served it with a tray of veggie sticks: carrots, zucchini, celery, and red bell peppers.

Here is a small plate of it:

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The big dish of it was WAY prettier.

We met up with three of my college friends (one being my bridesmaid Haley), their husbands and two babies. We had a blast hanging out, eating amazing food, playing with the babes, going nuts with Catch Phrase, and seeing Grace’s beautiful home.

I loved every second of it. She lives about an hour and a half from us so we called it a night at around 8:30 so we could make it home in good time. You all know I need my sleep, plus the pup still needed to eat dinner.

Sunday

We ran our standard Sunday morning errands after eating breakfast, reading the paper, and drinking our coffees.

I was thrilled to have had very few plans for Sunday. I need these days to just “be.” I’m struggling with this whole relaxation business however. I find that when I do have time to just relax that I can’t because I feel too guilty about relaxing. It’s a vicious cycle.

I feel like I should be folding the laundry or doing food prep or cleaning or running errands. I am working on getting this idea out of my head because relaxation and doing nothing is important for all of us.

You know what I like to do to relax? Bake.

I actually made this loaf up on Friday when I had about an hour time frame to bake the bread, shower and get ready to go meet up with my mom so that experience wasn’t as much for relaxation as it was I felt I needed to make the bread RIGHT THEN AND THERE! I get so stubborn sometimes. Where are your time management skills, Melanie?! But really, I do enjoy baking.

Either way, I whirled up a batch of grain-free SCD-friendly pumpkin bread. It turned out magnificent if I do say so myself. Once again I forgot to snap a photo of the entire loaf, but here is a shot of about half the loaf. I’ve been eating it for breakfast everyday. I told you I love this stuff….

**Recipe at bottom of post and is now in a printable version!**

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Slather the bread with apple butter, nut butter, honey, a light coat of butter, or eat plain. Any way you have it you’re sure to enjoy! Remember that most SCD breads do not rise well due to some limiting factors in ingredients, so you usually render a more flat, dense loaf. Yes you can be on the SCD and still eat bread! Wooo!

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Let’s see, the rest of the day was spent with some odds and ends around the house and then a bomb dinner. I won’t be sharing it with you until tomorrow but let me tell you it is one you won’t want to miss. My hint is that it involves acorn squash.

Also, I forgot to mention that one of my wonderful readers commented on my post about the cinnamon apple sauce I made the other day and said that she makes apple butter in the crock pot! I just had to try this so on Friday afternoon I started up a batch in the crockpot.

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Come this afternoon, it should be done! I’ll let you know how it turns out. Thank you, Amanda! I even bought the cans to store the apple butter and everything!

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I am off to get a workout in, and then I’ll be out on the prowl in search of a dress for that wedding I mentioned. Thank you for your comments about that orange dress I found but unfortunately they don’t have the dress in my size which of course means I won’t be ordering it. It wasn’t meant to be apparently. Cross your fingers for me that I find one today. I absolutely despise trying clothes on in the fitting rooms. I get so hot and worked up.

One more thing…I bought this amazing coffee yesterday at my favorite store in the whole world, Target.

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I make it last a long time but only adding in one scoop of it to regular coffee. It is so smooth and buttery and I LOVE it. It was a good buy.

Again, this post became rather tangenty. I apologize for that and for the lack of photos. I promise there will be more tomorrow. Have a magical Monday. Catch up with you soon.

Pumpkin Bread to Warm the Soul
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Prep time:
Cook time:
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(Grain-free, Gluten-free, SCD-friendly) Makes 2 loaves
Ingredients
  • 3 c. almond flour
  • 1½ Tbsp. cinnamon
  • 1 tsp. nutmeg
  • ½ tsp. all spice
  • 2 tsp. baking soda
  • 1 tsp. salt
  • 2 c. pumpkin puree
  • 1 ripe banana
  • 3 eggs
  • ⅓ c. egg white (or 2-3 large egg whites)
  • 1 tsp. vanilla
  • ⅓ c. honey
Instructions
  1. Preheat oven to 350°. Lightly grease 2 standard size bread loaf pans; set aside.
  2. In medium bowl combine dry ingredients; set aside.
  3. In large mixing bowl blend together wet ingredients.
  4. Slowly add dry ingredients to wet. Mix until just combined.
  5. Pour batter into loaf pans.
  6. Bake for 60 minutes or until toothpick inserted into center of loaf comes out clean.