Monthly Archives: March 2011

Sources of Motivation

Recap of the Week: I realized in my post a week ago I was so focused on total weekly mileage, long run miles, and base-building that I failed to mention anything about at what pace I was going to do each run. I clarified that in my blog this week.

I was scheduled to do 27.1 miles this week through a planned half marathon on Sunday as my long run and 4 other runs during the week of 3-5 miles each. I ended up 0.9 miles under the intended total but with some motivators for workouts sprinkled in…

Online Communities Provide Motivation

While there are many great websites and applications for logging workouts and connecting with other runners, I do this through Dailymile. About a week ago, a March Madness Challenge started on their website. Through multiple rounds of both high mileage and speed challenges, they whittle away competitors to one male and one female winner. Here’s my progress on the challenge.

While I wasn’t the most conservative on my running in the last week as a result, this challenge ended up being a great motivator for getting in workouts. It was easier to get myself on the treadmill for 4.8 miles Tuesday while accruing miles in Round 1 of the challenge. Walking out the door Friday night for 4.2 miles was well-motivated knowing I need to race a 5K to record for Round 2.

I know I won’t end up winning this challenge. There are too many great fast, high-mileage runners that I’m competing against. But I found a challenge that was a good fit for pushing me to complete the distance.

Using Races as Training Runs

This Sunday was also the Dallas Half Marathon, and here’s my race report.

I […]

By |March 29th, 2011|Categories: Uncategorized||Comments Off

Bridget Batson’s Weekly Running Recipe- Week 6

Date Spice Muffins

You will need:

325 degree oven a muffin tin and papers
1 cup all – purpose flour
¼ cup brown sugar
1 ½ tsp baking powder
¼ tsp cinnamon
¼ tsp ground ginger
pinch ground cloves
½ tsp salt
1/3 cup dried dates, pitted, chopped
zest from 1 orange
½ cup low fat yogurt
¼ cup milk
1 egg
2 T olive oil

In a bowl whisk the yogurt, milk, egg, olive oil and zest together. In a separate bowl combine the remaining ingredients and mix well. Fold the yogurt mixture into the flour just until it is combined being careful not to over mix.  Divide the batter into 6 paper lined muffin tins and bake for about 15 minute or when a toothpick inserted comes away clean.
You can add nuts or substitute different dried fruits. A fantastic muffin recipe with healthy fats, antioxidant-rich spices, and carbs to help “top off” your glycogen stores. A wonderful sweet treat or pre-workout snack. Enjoy!

For more information about Bridget Batson or Gitane Restaurant, please visit www.gitanerestaurant.com

By |March 26th, 2011|Categories: Uncategorized||Comments Off

The Training Plan!

And Now… The Training Plan… Oooh!

First, a recap of the past week… my highest total mileage of the year was reached: 27.8 miles. I feel comfortably adapted to a 13 mile long run after the last handful of weekends. And Saturday I ran my first trail race, Grasslands Half Marathon. Here’s my race report as it was a hard race and I learned quite a lot in doing it!

And now, the cornerstone of every marathon training season, the training plan (insert dramatic music). I’ve attached my training plan here…

I’m an RRCA-certified running coach, but only recently so… like in the last month. I’ve developed training plans and programs for others over the years but now have a certification with my name. Before that distinction, but now especially with it, comes the disclaimer that this is a plan for myself – based on my physiological and mental situation as a runner. One size does not fit all.

With this being my first marathon, my plan has a slow increase in both total weekly mileage and the long run. I’ve made it long enough of a schedule to include stepback weeks in later parts of the plan. In other words, when I climb to a newest longest long run, I’ll back off the next week to a shorter long run to allow some recovery.

This plan includes 1-2 rest days a week. This plan is focused on running miles because I’m a mom of two children, one of which is an infant. While cross-training is always ideal, I’ll work in some strength training, i.e. squats, lunges, and balance-and-reach exercises where I can.

My longest long run before race day will be 20 miles. Some plans go to 18 miles, […]

By |March 22nd, 2011|Categories: Uncategorized||Comments Off

Bridget Batson’s Weekly Running Recipe- Week 5

7 Minute Salmon

You will need:

A 400 degree oven and parchment paper
2 salmon steaks, 5 oz each
2 dill sprigs
1 T Meyer lemon zest
2 T olive oil
1 cup fennel, thinly shaved
water ( or a splash of  wine ! )
salt & pepper

Cut the parchment paper into two 14 x 14 inch pieces. Divide the fennel in half and place ¾ of the way up the paper. Season the salmon with salt and pepper and place on top of the fennel. Sprinkle with the olive oil, Meyer lemon zest, dill sprigs and a splash of liquid. Fold the parchment paper in half. Twist the edges of the paper together forming a half moon. Place on a sheet tray and into the oven. Bake for 7 minutes. The liquid inside of the paper should be bubbling when done.  Tear open a corner and slide the salmon out.
This is wonderful served over roasted Yukon gold potatoes or a mixed green salad.

For more information about Bridget Batson or Gitane Restaurant, please visit www.gitanerestaurant.com

By |March 18th, 2011|Categories: Uncategorized||Comments Off

Why I Avoided the Marathon; as Seen Through The Eyes of My 3 Year Old

I’m a planner. I’m a preparer. I’m an analyzer. I’m rarely spontaneous, and if I occasionally appear to be, it’s probably something that’s been on my mind for a while. So I’ve been running for 6 years. In this time, I’ve learned a ton about running and about what works for me with my running. I’ve had one real injury (back in 2005), and I’ve had two babies (2007 & 2010), the first with a normal delivery resulting in a broken tailbone and the second via C-section to avoid another broken tailbone. I’ve completed 20 half marathons. But I’ve always avoided the marathon. For a while I’ve been thinking that maybe I was finally ready to do a marathon. I’ve learned how to train, I’m good about maintaining my running routine, and I’ve gathered lots of experience over time.
By |March 15th, 2011|Categories: Uncategorized||Comments Off

Japan Relief

The SF Marathon is reaching out to help relief efforts in Japan.
By |March 15th, 2011|Categories: Latest News, Uncategorized||Comments Off

Happy Thoughts

Wrapping one’s mind around the epic journey/ adventure/ life altering task that training for a marathon is can be quite insane. It can even scare the weaker folks enough that they quit a few weeks into their training and there are those that never even try.  So in the coming weeks I’ll be throwing out my random thoughts, experiences, tips, tricks and other things that start with T to help get you across the finish line. OK, there may not be many other things with T but you get where I’m coming from.

A big part of marathon training is the mental game, as we all know that when your mind is not focused on the task at hand your performance will suffer. This holds true to running, if you start telling yourself that the run, route, or any other combination of things suck soon your performance will deteriorate and misery filled run is what you will be left with.  But that’s not what I’m going to focus on today, I want to talk more about getting your mind ready, visualizing your goals, and getting/staying motivated so you can get up at the ass crack of dawn strap on your shoes and get out the door. For those of us that schedules don’t allow training with dawn’s crack it can be even harder to find the motivation to run after a sucky day in the office, long day in school, or whatever it is we do to occupy the time between our runs.

So let’s talk a bit about staying motivated and getting mentally prepared.  At some point we have all heard these fabulously cheesy lines ……Stay focused, Keep motivated, Believe in yourself, and the classic…The […]

By |March 11th, 2011|Categories: Uncategorized||Comments Off

Bridget Batson’s Weekly Running Recipe- Week 4

Roasted Pork Tenderloin with Thyme and Dried Apricot Chutney
As we patiently wait for spring, dried fruits are a staple for any pantry. I chose apricots for this recipe but raisins, prunes, cherries and figs are a delicious accompaniment to the roasted pork.

You will need:

A 400-degree oven

12 oz pork tenderloin
1 T thyme, chopped
olive oil
salt & pepper

For the apricots:
½ cup diced apricots
½ cup honey
½ cup cider vinegar
4 cloves
zest from ½ orange

In a small pot combine all of the ingredients excluding the apricots. Bring to a simmer and let reduce until syrupy. Remove from the heat and add the dried apricots, season with salt and pepper.

Rub the pork with just enough olive oil to cover, sprinkle with the thyme, salt and pepper. Place the pork on a roasting pan and into the oven. Roast for about 12 – 15 minutes or until the pork is slightly pink in the middle. Remove the pork and let it rest for a few minutes.

Slice the pork and spoon some of the apricots over the top. I like to serve this with steamed broccoli and a baked yam.

For more information about Bridget Batson or Gitane Restaurant, please visit www.gitanerestaurant.com

By |March 10th, 2011|Categories: Uncategorized||Comments Off

Bridget Batson’s Weekly Running Recipe- Week 3

Buckwheat Soba Noodles with Ginger, Scallions, Asparagus and Napa Cabbage
This recipe is great because it can be customized however you like. Serve hot or with any meat, fish or vegetable you are in the mood for.

You will need:

8 oz buckwheat soba noodles, cooked
½ cup scallions, thinly sliced
1 cup zucchini, grated
1 cup carrot, grated
1 cup napa cabbage, thinly sliced
1 cup asparagus, shaved
2 T cilantro, chopped
½ T brown sugar
3 T lemon juice
¼ cup soy sauce
1 T sesame oil or olive oil
2 T sesame seeds, toasted

Combine all ingredients in a bowl, season with salt and pepper. Let stand for 10 minutes to soften the vegetables and serve.

For more information about Bridget Batson or Gitane Restaurant, please visit www.gitanerestaurant.com

By |March 3rd, 2011|Categories: Uncategorized||Comments Off

Bridget Batson’s Weekly Running Recipe- Week 2

Olive Oil Poached Tuna with White Beans, Spring Garlic and Whole Wheat Spaghetti
This time of year is really fun! We have tiny hints of spring popping up. Spring garlic, spring onions and rumors of peas and asparagus.

You will need:

8 to 10 oz of ahi tuna, cut into 1-inch cubes
2 cups olive oil
salt & pepper

For the pasta:
8oz white beans, cooked
¼ cup spring garlic, thinly sliced
1 cup cherry tomatoes, cut in half
2 cups spinach
8 oz whole wheat spaghetti
pinch of chili flakes
1 lemon

Combine the tuna and olive oil in a medium size pot. Season with salt and pepper and place over medium heat to simmer.  Turn down the heat and let cook for 2-3 more minutes or until slightly pink inside. Remove from the heat but keep the tuna in the oil.
In a medium size sauté pan over medium warm 1 oz of the tuna poaching oil. Over medium heat sauté the spring garlic until soft, about 2 minutes. Once soft add the white beans and sauté for a few minutes allowing the beans to dissolve.  This makes for a great creamy sauce. Add in the pasta, cherry tomatoes and spinach and toss until heated through. Season with salt, pepper, chili flakes and lemon juice. Finish by flaking the tuna over the top.

I like to do extra tuna. When stored in the olive oil it will last for days.
You could also substitute albacore, swordfish or any other lean fish.

For more information about Bridget Batson or Gitane Restaurant, please visit www.gitanerestaurant.com

By |March 1st, 2011|Categories: Uncategorized||Comments Off