I’ve been slowly but surely getting back into the swing of things in terms of running. After running the Philly Marathon in November and then turning around and completing the Goofy Challenge at the beginning of January, I had some trouble running right after that. It wasn’t for lack of wanting to run, but when push came to shove, I was much happier on my couch. After signing up for the Chicago Marathon (basically as an excuse to visit and eat my way through Chicago again), I realized that in order to make this training cycle a little less torturous, I needed to get back out there now.
So, with February coming to a close I’m finishing out the month with just over 70 miles. That’s nothing to write home about, since most runners that I follow on Twitter run that in a WEEK, but for me, it’s a good starting point. I’ve come to realize that I can’t be a high-volume runner, at least not yet. My little legs won’t allow for it, and usually revolt in the form of shin splints, tight hips, or weird foot pains. So for now I’m focusing on PRing a half marathon in April (it’s about time, since I’ve only had one good half marathon since I started running, and it was my first one ever), and just enjoying running along the way. Sometimes I get lost in the “chore” of running, but then I remember how lucky I am that I can run, and that usually carries me for a few weeks, until the whine cycle starts again.
After braving the 30+ MPH winds this past weekend on both Saturday and Sunday’s runs, the husband and I rewarded ourselves with Smoothie King, some yummy treats I’ll be mentioning later in the week, and curry! I love curry because of how flavorful and spicy it can be, and also its versatility. I had planned to make a slow-cooker curry lentil soup all week, but never got around to it. So on Saturday, some quick spicy curry was just what we needed. This could easily be turned into a soup with more liquid, but it was perfect served alongside some garlic naan.
Spicy Curried Lentils – Serves 2-4 –
Ingredients: 1 cup uncooked green lentils 1 yellow onion, diced 1-2 jalapeños, diced (depending on your heat preference) 1 15oz. can diced tomatoes 2 Tbsp oil 1 Tbsp + 1 tsp curry powder 1 tsp garam masala 1/4 tsp ginger powder 3 cups water 1 chicken bouillon cube/packet of bouillon *
Directions: 1. In a large sauce pot or dutch oven, heat oil over medium heat. Add onions and jalapeños and sauté for about 5 minutes. 2. Add 1 Tbsp curry powder, ginger powder, and garam masala, and cook for another 5 minutes. 3. Stir in water, bouillon, and lentils. Simmer for 40 minutes, uncovered. 4. Add in tomatoes and 1 tsp curry powder, cook additional 5-1o minutes. *NOTE: You can use 3 cups of vegetable broth OR chicken broth instead of the water/bouillon combination. I used a Herbox bouillon packet.
I’m still here, I promise! I’ve been slowly taking over my cooperating teacher’s schedule, so I’ve been getting more and more work (yay!). My time in the kitchen has mostly been spent recreating favorites and making quick meals. However, there have been a few noteworthy dishes I’ve devoured recently.
On Sunday, I sent my husband off to a Superbowl party with some Buffalo Chicken Dip, a true football party classic. He surprisingly brought some home, so on Tuesday I decided to use the leftovers to make grilled sandwiches, my family loves sandwiches, we typically visit the sandwich shop at least once a week so I thought it was a perfect idea. It was super easy, and really delicious – it tasted like it was a million calories, but I promise it wasn’t! All you need to do is make this buffalo chicken dip (second recipe listed), put about 3 tablespoons on your favorite bread, and grill away. Yum.
The next night, I made veggie burgers, but not just any veggie burger. A few weeks ago, Megan over at Running Foodie posted a recipe for eggplant burgers. As luck would have it, eggplants and burgers are two of my favorite things, and combining them was right up my alley. So, I bookmarked the recipe and finally made them. My husband isn’t a big eggplant fan, but he was pleasantly surprised when he found out the ingredients. The recipe makes 8 burgers, so I was able to enjoy some for lunch throughout the week. Double win. Unfortunately I was so excited to eat it all I didn’t snap a picture, but you should absolutely make them.
It’s no secret that I’m a huge burrito fan, so I decided to add that to our menu for the week. This wasn’t just any burrito, though, it was a grilled burrito, which is something I need to do more often. It was such an easy way to upgrade the burrito to a whole new level. If you can muster up waiting a few extra minutes before devouring your burrito, all you need to do is spray a pan with some non-stick cooking spray and heat it for about 2-3 minutes on each side. So good.
To round out my week of yum, I received some goodies I ordered from Pure Bliss Eats, and it’s been a struggle not to eat everything right away! I ordered the Chocolate Chip Dough Balls and some Peanut Butter Chocolate Granola. Almost all of the dough balls are gone already, and there is only a bit of the granola left, too. They are both SO good and since it’s healthy, I have no problem indulging frequently. If you’re in the market for some delicious healthy treats I would highly recommend checking out Pure Bliss Eats, especially because it’s a fellow foodie fitness blogger’s brainchild!
There’s plenty of yum on this week’s menu, and also lots of running. I signed up for the Chicago Marathon in October, so base training for that has begun! This round both the husband and I are planning to incorporate weight training into our plan as well, and we actually spent an extra hour at the gym today doing some leg work. I’m looking forward to making that a more regular occurrence, because I really believe cross training can help someone like me who’s so injury prone. Bring it on, running.
When my husband and I ran the Disney half marathon last year, we became aware of the Goofy Challenge, and it’s popularity. We thought that maybe 2012 would be our year to complete it, since we were planning to run a marathon in late 2011. What is the Goofy Challenge, you may ask? Well, the Marathon weekend consists of a 5k on Friday (run mostly by families and young children), a half marathon Saturday, and a full marathon Sunday. The Goofy Challenge requires you to run the half on Saturday and the full on Sunday – you must fully complete both in order to receive the coveted Goofy Challenge medal.
Without really thinking about the strain the race would put on our bodies, coupled with an actual trip to Disney World where we planned on visiting each of the parks, we eagerly signed up for the event over the summer. We all know how our training cycles went for the marathon, so we felt less than prepared for the event. Secretly we hoped that the training and completion of the Philly Marathon a mere month and a half prior was still around, and would somehow propel us to the finish line.
Race Day 1 (Half Marathon) started just as it did last year, at about 2:45a. We awoke quietly (my sister was staying with us and we didn’t want to wake her), ate what little food we had with us (Larabar, half a bagel, and some fruit), and were on the bus to the start at Epcot by 3:20a. We arrived to the finish area, and began our trek to the start, about a 20 minute walk away. While it was by no means cold, it was chilly. Thankfully we brought mylar blankets from a previous race in an attempt to stay somewhat warm. Once we got to our corral (I was placed in C and my husband dropped back from A to run with me), we took a seat to save our legs.
The race itself was uneventful, since we had run it before. The only minor event was when I got shoved in the tunnel right by the Contemporary Resort by a middle-aged man. Usually runners are a decent bunch, especially in the happiest place on earth, but this guy was not. Both my husband and I yelled out to him and he just shrugged his shoulders and kept going. He’s lucky I didn’t face-plant. We were constantly checking our pace and having to tell one another to slow down – we wanted to run Saturday’s race as controlled as possible in hopes of saving some of our legs for Sunday. I did wind up having to take a bathroom break at around mile 8, which was the first time I’ve ever had to stop during a race. You can thank a well-timed Crohns flare-up for that fun. Thankfully I was quick, and we were back off for the final leg, finishing in 2:15. It certainly wasn’t anything to write home about, but we were confident we ran slowly enough to finish on Sunday without any major issues.
Since our trip wasn’t very long, we went to Animal Kingdom AND Magic Kingdom after the race on Saturday. While most people were probably relaxing and soaking their feet, we were using and abusing ours. I definitely paid for it on Sunday.
Race Day 2 (Marathon) started just like the day before. This time, though, I was exhausted and really wanted to just stay in bed. I definitely didn’t eat enough before the race – I think it might have been me being tired, not paying attention, and thinking that I wasn’t going to exert myself in the race, so I didn’t need it. I don’t care if you’re sprinting, jogging, or even walking 26.2 miles, you need proper fuel. I learned this around mile 18.
The first half was uneventful as the course went through Epcot and Magic Kingdom, where we had been the day before. I did have to stop for a bathroom break around mile 3, and I had a feeling that wouldn’t be my only stop. By the time we were halfway, the sun was out and it was STRONG. Most of the second half of the race was spent running directly into the sun. Since I’m not someone that runs with a hat/visor or sunglasses in races unless it’s 100+ degrees in the summer, I ran most of the second half squinty-eyed. This is where things went downhill.
Gettin’ my squint on
From about mile 14 to 21 I wanted to quit. It was mostly on back roads and boring – plus the temperature was creeping up. As I mentioned earlier, I definitely didn’t eat enough, and that played a major role. I gained a little momentum when we were in Animal Kingdom thanks to all the shade, but as soon as we were back out on the service roads, it was back to Negative Nancy. If my husband hadn’t been next to me making me take a Gu here and there and telling me we were doing great, I probably would have cried. I was just so exhausted and my feet were starting to really hurt. At about mile 19 I felt a huge pop on my right foot, and realized the gigantic blister that had been forming since Saturday morning burst. It was unlike anything I had ever felt before. There was a moment of panic where I thought I’d have to stop and wouldn’t be able to run on it, but after a few minutes the pain seemed to go away, and I was able to run normally again.
After another bathroom break at about mile 21, I somehow caught a second wind. I don’t know if it was standing there moving from side to side in the shade that gave me the break I needed, or if it was knowing I only had about 4 miles left, but I decided to just go. After running about 10:30’s the whole race (and my two super awesome bathroom breaks), we picked it up and ran the last 4 miles ranging between 8:30 and 9:15’s. We were picking off people left and right that had passed us miles ago in what we like to refer to as our “dark moments,” and we both felt GOOD. A smaller blister popped at around mile 24, but I had no intentions of letting it slow me down. We flew through Hollywood Studios, through the Boardwalk Hotel, and the next thing we knew, we were making our final lap through the World Showcase in Epcot for the finish. We crossed the finish line hand in hand, at 4;58.
So happy to be done!
If you had told me even two years ago that I would complete a HALF marathon, I would have said no way. After I ran my first half marathon, I wasn’t sure if I ever wanted to do it again, let alone double it. Then somehow I ran a marathon. And then a mere month and a half later I decided to run a half marathon and a marathon in the same weekend. They were far from “good” performances, but this past weekend was just about finishing, and keeping it as enjoyable as possible (both during the race and after). I wanted to be able to say I did it, and I did! Next up is just enjoying running and keeping the solid base I have going. No grand plans for big races as of yet, but I’m sure I’ll get antsy and sign up for something soon.
It was only a matter of time before the cold weather arrived, and it decided to come with fanfare this week. On my run the day after Christmas I wore a t-shirt and shorts. That day last year we had a blizzard that I attempted to run through, and had to quit at 9 miles because my entire face was on the verge of frostbite. I couldn’t believe it was so warm, but kept my mouth shut – I didn’t want to jinx things, but I knew the cold was coming. Between yesterday and today, the temperature hasn’t reached above 20 degrees, and with the wind chill it has been closer to 10 and below (it “felt like” 1 degree when I woke up this morning). For a lot of people, that’s nothing. But for my tri-state area bones, that’s cold!
All bundled up
Of course not realizing just how cold it was going to be, I didn’t plan this week’s meals accordingly. A big bowl of chili would have been nice, but instead this week’s menu is all about quick and easy with minimal ingredients, since we’re heading down to Disney on Friday. Even though last night’s dinner wasn’t a cold weather specific meal, it was delicious. After making it I realized it was very much like a Snackwrap you’d get at McDonald’s, but this was better – much better. You can really do whatever you want with the ingredients depending on what you’re in the mood for and what you have on hand. This particular dinner stemmed from the fact that we were having veggie burgers, and we didn’t have any buns.
With a side of tots!
Healthified Snackwrap – makes 4 wraps –
Ingredients: 4 fajita size flour tortillas 4 veggie burgers (I used Morningstar Farm’s spicy black bean) 1 cup of Quick Guacamole for each wrap (recipe below) 4 Tbsp shredded cheese 4 Tbsp your favorite salsa Any other fixin’s (lettuce, tomato, etc.)
Directions: 1. Cook veggie burgers according to package 2. Heat tortillas in microwave, about 20 seconds 3. Cut veggie burgers in half. 4. In each tortilla, layer 2 halves of the veggie burger. Top with 2-3 Tbsp of guacamole, 1 Tbsp cheese, salsa, and any other toppings
Quick Guacamole – makes 1 1/2 cups –
Ingredients: 2 ripe Haas avocados 3 Tbsp lemon juice 1 jalapeno, diced 1/4 white onion, diced 2 Tbsp cilantro
Directions: 1. Scoop out avocado flesh into a medium-sized bowl. Mash with a fork. 2. Mix-in remaining ingredients (lemon juice, jalapeno, onion, cilantro).
For those of you that remember, back in October I started my own little Happiness Project, outlining the next four months. I guess you could say it was like doing my resolutions early, and differently. I’m not a big resolution person, because it’s usually a way for me to set myself up for failure. I find myself with grandiose ideas and plans in my head, but usually too lazy to actually carry them out. Creativity seeps from my pores – I just need someone else to carry out the projects for me.
Anyway, December was the month of running. I wanted to run as much as I could, regardless of the distance in preparation for the Goofy Challenge next weekend. I realized that there was little I could do to prepare myself for running 39.3 miles in 2 days, but I figured running as frequently as possible would help give me a confidence boost. I log all my mileage over at DailyMile, and am happy to report that I ran 4 times a week every week in December as promised, except for the week of Christmas. BUT, I ran 5 times the week before – so that evens out, right? Without doing any super long runs (longest was 16 miles), I was able to log my heaviest mileage month in awhile. I’ve steadily been going up since October, and hope to keep it that way.
Yes, I opened presents post sweaty run. These sweet socks will totally keep me running through the winter!
My plan is to keep my mileage relatively even throughout January, and then try to pick things up a bit come February for an April half marathon. My husband has his eyes set on a full marathon in early June, but I’m not looking for another marathon until next fall. Hopefully, though, I can keep my mileage respectable and run closer 4 hours instead of 4:30 next marathon. But we’ll see – I just need to keep myself injury free.
January has started, and that means it’s a new goal – going vegetarian. My husband giggled at me on New Year’s Day when I moaned that I wanted pudding, but wasn’t allowed to eat it because of the gelatin. I quickly ran to the pudding asile of the grocery store to discover that instant mousse is an acceptable treat. I plan on attempting to satiate my pudding craving with some mousse in the near future. It might seem odd for someone that loves burgers so much to try out a vegetarian lifestyle, and especially just for one month. Eating less meat is something that has been on my mind for awhile, and I figured this little project would be the perfect opportunity to give it a shot for a month. Who knows if I’ll continue it after January or not, but I will have at least given it a try.
I already have a ton of vegetarian and vegan cookbooks in my possession, and have already made so many delicious things from Oh She Glows, Post Punk Kitchen, Daily Garnish, and other veggie friendly blogs. If anyone has any other great resources for recipes (especially things to eat for lunch) that would be great! I’m looking forward to a month full of veggies, beans, and grains. To be honest, that’s most of my dishes these days anyway, but forcing myself not to cop-out and have something easier (usually involving meat) should be interesting. Since I’m the cooker of the household, I am still going to prepare any meat related dish my husband wants – I’ll just leave the meat out for myself. But, since I am in charge in the kitchen, he doesn’t eat much meat anyway. It should be an interesting month!
So I’m halfway there – I baked my way through November and ran my way through December. January will be meat free, and then February will hopefully be the month of yoga. Who knows what will be next, but I’m enjoying these little monthly goals.
And just like that, another year has ended. I always find that once we get to the Holidays, time seems to fly by. For me, though, this entire year flew by. So much happened – I got married, ran a marathon, and quit my job. It really was a growing and turning point year for me, and I can’t wait to see what 2012 has in store for me. But before we get to the new year, let’s take a look back, shall we?
The year started off with a bang (literally – our New Year’s Eve party always involves fireworks), and the momentum really carried us through the entire year. Our first order of business was to run the Disney Half Marathon and enjoy a little vacation time, which was awesome. Even though I had been battling some different leg injuries (hi shin splits that I still have), I was able to complete the race and have an enjoyable vacation. The winter was full of snow and work, while also taking classes and getting into the nitty-gritty of wedding planning.
Spring was a breath of fresh air – I had finished up my online courses and knew I was free until the following winter, and was able to devote most of my time to wedding planning. Looking back, I can’t believe how efficient my husband and I were at planning, saving money, and getting exactly what we wanted. Aside from a minor meltdown over the color of our bridesmaid dresses (which turned out to be amazing), and stress related to picking a honeymoon destination, the rest of planning went rather smooth.
By the time summer hit, my husband and I were picking up our training for the Philadelphia Marathon. We had both taken significant time off during the winter in an attempt to heal our injuries, but unfortunately that didn’t seem to help much. Most of my running was done at 5a, as the entire month of July was almost 100 degrees or over. It was at this point I realized that the second half of the year was going to be a whirl-wind, and I wasn’t really sure if I was prepared for all of the changes heading my way. By the time August rolled around, though, I was ready to tackle the months ahead.
And we had to get serious with our running. While I never got to the coveted 20 mile run, I settled for 18 and crossed my fingers. I would be lying if I said I wasn’t petrified of the race. I didn’t feel prepared at all, and had absolutely no idea what to expect. Somehow, I finished in an upright position and with a respectable (for me) time of 4:37. My goal is to run another one closer to 4, and then eventually get under the 4 hour mark. I think I’ll need to have a successful training cycle before that happens, though. So I’m planning to not sign up for any big races yet for 2012 and instead focus on building my mileage. That way I can get to a point where I can really follow a training plan and be successful.
The last big event of 2011 was quitting my job. Being this was the first job I had right out of college, and every previous job was seasonal, I had no idea how to go about the quitting process. I knew the day was coming for almost a year, so I had plenty of time to muster up the courage. It was a lot easier than I had anticipated, and I was even able to work it out so I’ll still contribute part-time, remotely. That will be extremely helpful since I’ll be student teaching from January to May, with no real income. It’s a good thing my husband and I were so serious about saving for the wedding, and we have enough left over! While making changes and doing the unknown is scary, I’m excited to start a new chapter of my life. I’ve always known deep down inside I wanted to be a teacher, and I’m excited to be on the path to make that a reality.
2011 was a big year, and I can’t wait to see what’s in-store for me in 2012!
This past week was all about meatless meals and sweet treats!
With a craving for something with tangy buffalo sauce, I thought I’d give buffalo tempeh eggrolls a shot. It was super easy, and really delicious. All you need to do is steam a package of tempeh for about 5 minutes, toss it in your favorite buffalo sauce (4 Tbsp), combine it with some slaw mix, and roll them up in wonton wrappers. They only need to bake for about 12 minutes at 425, and you’ve got yourself dinner! Or a really good party snack. Of course, you need some extra buffalo sauce for dipping on the side, and maybe some blue cheese.
Staying with the meatless kick, I made tofu balls as substitutes for meatballs to have with pasta. It sounds weird, and the flavors are definitely interesting, but they are really good. I could even see having these with some type of stir-fry, since there’s peanut butter and soy sauce mixed in. I found the recipe over at the always delicious Post-Punk Kitchen.
Earlier in the week I decided to check out Gilt Taste, which is a dangerously delicious counter-part to Gilt Groupe, which has amazing sample sales. As you can guess, Gilt Taste is basically a foodie’s sample sale heaven. You name it, they have it, and it all looks absolutely amazing. There were a few things I decided to order as Christmas gifts, and figured a treat for myself (and my husband) would be appropriate as well. If you’ve never had popcorn mixed in with candy and chocolate, you are seriously missing out. I’ve had a few different variations, and when I saw The Hampton Popcorn Company’s peanut butter cup popcorn, I just had to have it. I don’t know how long this tin is going to last…
I spent Saturday with my parents, and took a trip to Trader Joe’s, since they have one in their town. In addition to picking up some things for my Foodie Pen Pal, I stumbled upon Cookie Butter, and had to grab a jar. Oh. My. Goodness. There really aren’t even words to describe how delicious it is. It sounds weird, I know, but it’s really good. Christmas in your mouth good. I really hope it isn’t a short-lived thing, because I need to go back and stock up. It’s already been eaten by the spoonful, and mixed in oatmeal. I have grand plans for this little jar.
I’ve also managed to stick to December’s goal of running at least 4 times a week. This past week I ran 5 times! Granted two of those runs were only 2 milers, but it isn’t about the distance – it’s about being out there. I ended the week at 25 miles, which isn’t quite as much as I was hoping for, but still not bad. I need to get in a super long run (15-20 miles) this weekend in order to feel remotely prepared for Goofy.
The week ahead is looking busy, albeit yummy. I have some promising dinners planned, miles to run, and Holiday parties to attend. Who doesn’t love the Holiday season?
On Tuesday, I had grand plans to head to the gym after work. I packed my bag the night before and left it right by the door. All that preparing was great, especially when I walked right past the bag on my way out the door that morning. Since my husband and I work together, we take turns driving and Tuesdays are my day. After battling typical New Jersey traffic in the rain, we arrived at the gym, and I was anxious to get inside and hopefully score a treadmill. I went to reach for my gym bag… and there was nothing there. I had driven past our house in rush hour traffic for nothing.
So we turned right around, drove home, and suited up for a run in the rain. It turned out to only be a light drizzle, but I was nervous since it was already 6:45p and dark. Thankfully the weather has been unseasonably warm, so I wore a white t-shirt and as much reflective gear I could find, and squeezed in 4 miles. Rain and dark can’t keep me from running – this Goofy Challenge isn’t going to run itself in January!
While the whole wasting time driving to the gym and then driving back home kind of bummed me out, the run itself was a nice boost, as was our dinner. We’ve had about a cup of quinoa sitting in our pantry for who knows how long, so I decided to finally use it. My husband isn’t a big fan of the grain, but I figured mixing it with some of his favorite ingredients would make it better. I think it also helped that there was a jalapeno in it, making it nice and spicy while he had his foot in an ice bath.
This entire meal can be ready in the time it takes for the quinoa to cook (about 10-20 minutes), so it’s perfect for a weeknight. I also think this would be really great in a burrito. But, you can do what I did and just throw it in a bowl and go to town. It’s an odd green color, but I promise it tastes delicious.
Creamy Avocado Quinoa – Serves 2 –
Ingredients: 1 cup uncooked quinoa 1 Spanish onion, sliced 1 jalapeno, diced (more or less depending on your preferred spice level) 1 cup black beans 1 avocado 1/4 cup cilantro 3 garlic cloves, roughly chopped 2 Tbsp oil
Directions: 1. Bring 2 cups of water to a boil with the quinoa, and let simmer for about 10-20 minutes. 2. Meanwhile, heat the oil in a skillet and satuee the onions over medium-high heat, about five minutes. Add jalapeno and beans, cooking for an additional 5 minutes. 3. In a food processor or blender, combine avocado, garlic, and cilantro. Pulse until smooth and creamy. 4. Add the cooked quinoa to the skillet, being sure to mix fully, and allow to cook for an additional minute or two. 5. Remove from heat and add the avocado sauce, stirring to combine.
For whatever reason, running a marathon is something that has been on my to-do list for years – even before I started running. There’s something elusive about the marathon, and being a marathoner, that intrigued me enough to pick up running with that as my end goal. I always knew that training for a marathon required a lot of work, but I figured I was up for the challenge.
After running the Disney Half Marathon, even though I was injured, I knew we wanted to run a marathon later in the year. I first set our sights on the Pittsburgh Marathon in May, but soon realized I wouldn’t be healed in time, and a rush training job for our very first marathon would be a recipe for disaster. So, I decided on Philadelphia – there weren’t any pace requirements, it was a relatively cheap race ($65), and was close enough. Unfortunately I never got to the all important 20 mile long run – I only made it to 18, and it was a struggle. Needless to say I was extra nervous on race day.
After a carbo-loading dinner on Saturday, it was early to bed for our 4:30a wake-up call. My usual pre-race meal was a little more difficult for me to get down because of nerves, but we were ready to go by 5:45, and made my way to the starting corrals about a mile from our hotel. Since I was hoping to run between 4:30 and 5 hours, I was in the 7th of 8 corrals. It took my coral about 22 minutes from the official start of the race to get going, which was definitely a shorter wait than I had anticipated. It was chilly, but as soon as I started moving I was thankful for my short and t-shirt combo, with homemade arm warmers (hello tube socks) and cheap gloves.
So pretty at 5a
As soon as we crossed the mat, people took off. Since the half and full start together, we were a mixed crowd which I had to remind myself of. One guy near me joked “everyone’s gotta be a hero!” and it was then that I realized I needed to make sure not to be one of those people – I had a long morning ahead of me. There wasn’t really any point during the first miles where I felt great. I usually start off feeling strong with fresh legs and then slowly get tired, but my legs didn’t feel all that great from the beginning. I wasn’t worried, though, and I kept my pace just around 10 minutes, which was a little too fast. I wanted to keep an even 10:20, but my legs just wouldn’t go that slow. They sure went that slow later!
The first half was really crowded. I didn’t even stop for water at the first two stations for fear of getting trampled. Towards the end of the first half, a woman cut right in front of me, and literally bent down to the ground to pick something up. I didn’t have enough time to move, and wound up slamming into her. All I could think was “seriously?” and was glad I didn’t hurt myself. As we were nearing the halfway mark, it was hard to hear people screaming “Alright, this is it! Just a little more!” knowing that I was only half way there. As we rounded the corner, though, I got a glimpse of some elites coming in which was awesome.
I would be lying if I didn’t say the second half was a struggle. The real struggle didn’t start until we were in Manayunk. First, it was just me wanting things to be over, but then my legs got in on the party too. I saw some college friends right before and after mile 20, which helped push me a bit more, but then the legs just didn’t want to go. It really was a 20 mile race, followed by 6.2 miles of struggle. These miles were anywhere from about a 10:30 to 12:30 pace, give or take. I had been walking through the water stations from when I started taking water/Gatorade, but this time each stop had a little bit longer of a walk, as my knees were starting to hurt. Miles 22 to 23 were combinations of running and walking (very brief), until finally at mile 23 it was time to suck it up and run the last 3.2. The course was pretty bare of spectators, so I had no shame in walking. In all honesty if there were more people watching, I probably wouldn’t have stopped running at all.
That’s me all the way over to the left!
Either way, I pushed it to the end and somehow got myself to a low 9 pace for the last half mile or so. Having people cheer my name was awesome – and I have every intention on wearing a shirt with my name on it for every long race I run that doesn’t have named bibs moving forward. I came in at just 5 hours, (having started about 23 minutes after the first wave), for an official time of 4:37:34! I had hoped to come in under 4:45, with my ultimate happy goal of 4:30, so I was right in the middle.
Officially Marathoners!
The reward was a hot shower followed by Chipotle, and lounging on the couch all night and the next day (with a few errands). It’s now been 3 days, and I think I’m ready to get my Turkey Trot on Thursday. Considering I could barely walk right after the race, I am so amazed at the human body.
The training for this race was far from perfect, and it was my very first one. I’m hoping that next go around I can get closer to 4:15 with adequate training and no injuries! Unfortunately, that go-around isn’t going to be my next marathon, which happens to be the Disney Marathon in December. Why, you may ask? Because I am insane, and I’m doing the Goofy Challenge (half marathon Saturday, marathon Sunday). That race is just going to be about having fun, accomplishing 39.3 miles in 2 days, and scoring 3 medals and hopefully a lot of pictures with characters!
It feels so great to finally be able to call myself a marathoner. I have so much more respect for people that do marathons (or ultras) than I did even before I ran the race. It sounds mush, and I’m far from it, but its an honor to be in that group (even if I just squeezed in).
As I mentioned last week, I’m thinking about doing a weekly post for all of those things that I ate and were noteworthy, but didn’t necessarily have a recipe for, or did, but it wasn’t my own and I really didn’t change anything.
The week was rather low-key in the kitchen. Since I spent the weekend up in Rochester, Sunday night’s dinner was quick and easy, and went unnoticed. We also didn’t have anything for dessert, which might as well be blasphemy in our household. I quickly remedied the situation for the rest of the week, though.
On Tuesday night I made a batch of Carrots ‘n Cake’s Oatmeal Dark Chocolate Pumpkin Muffins, which were posted on FitSugar last week. They are perfect any time of day – breakfast, snack, dessert… and as you can imagine I’ve had one for each. I left out the nuts (simply because I didn’t have any), but they were delicious. You should make them.
The rest of the week was passable with the highlight being a re-do of these Mexican Stuffed Shells. They are one of my husband’s favorite dishes. This time, I swapped out the ground beef for beef soy crumbles, and they were still just as delicious. We had some homemade burritos, and then peirogis the other nights. We headed to Stuff Yer Face on Friday to celebrate a friend’s birthday, and I devoured my stromboli and washed it down with a Franziskaner Weissbier… yum.
Since Halloween is on Monday, the husband and I attended a party Saturday night. I of course went as my favorite baked good, a cupcake!
Sunday was an attempt at a long run (that wound up to be a failure thanks to some knee pain), and plenty of time spent in the kitchen. I whipped up a batch of The Post Punk Kitchen’s Scalloped Potatoes. Oh. my. goodness. These are absolutely delicious, easy, and even cooler, completely vegan. I’m psyched that we have leftovers! The only change I made to the recipe was instead of using eggplant bacon (Hubs isn’t a big fan of eggplant), we got tempeh (which he actually really enjoys) and I used some liquid smoke to add the “bacon” flavor.
I ended the week with some serious baking for Halloween in the office, but I’ll have to save that for another post!
So onto the winner of the Hormel limited edition chili and cheese and super cute football chip platter (I just got mine and can’t wait to use it)! Thanks to Random.org, the winner is Kat! Send me an e-mail with your address to foodosaurusrex [at] gmail [dot] com, and the goodies will be on their way!
Foodosaurus Rex 
