This week’s recap: 13 miles of midweek runs that included speedwork and hillwork, and then a 16.6 mile long run. Total Mileage: 29.6
Hills Are My Friends
I studied the San Francisco Marathon elevation chart in detail this week. After 2 weeks of 3 workouts of mid-week hill repeats on a 60 foot hill climb in a tenth of a mile, I have to say… Not as scared of those hills now.
And Friends Make Long Runs Better
This weekend, I put out to my network that I was doing a long run, broken into 3-5 miles at a time, hoping someone would join me. I was thankful when Shannon said she needed a long run and would come along. Another friend Catherine decided to go out for my mile 5-10 segment. From now on, long runs will have defined segments and I’ll be willing to take company for a handful of miles as people are available. Friends help runs go by faster, so this is a a great way to hopefully pass the time with someone to run with for some parts of each long run.
Such a Painful Long Run
Even with the one thing I did right, so much was not good for that run. Many mistakes were made on this longest run so far of my training.
1. I went out too fast. I knew what pace I was intending to do, and I thought I was running “easy” and just ignored the number on the GPS watch. First 4 miles were entirely too fast. The first mile was 1 min, 25 seconds too fast. Oops
2. I intended to take a short walk break every mile to replicate the occasional giant uphills I plan to walk during […]
As I stood at the starting line behind the plethora of people chasing their dreams, pushing through boundaries and capturing a little bit of magic at the Baltimore Marathon in 2008, I noticed that no matter how much I edged backward, one gentleman would always take a step back. I finally approached him and told him he had to go first. He initially refused as he wanted to be the last person across the starting line (for what reason I do not know.) When I explained to him that I, in fact, had to be that last person to start, in order to fulfill my duties for the day, he seemed unmoved. Finally a race official had to verbally nudge him forward. Five seconds later, I passed him. I do not think I will have that same problem in San Francisco.
Why exactly do I need to be dead last? Because every single one of those wonderful people in front of me is a running or walking dollar sign. Not for me, mind you, but for the all of those whom make races possible: volunteers. I recently wrote an article about how Volunteers are the unsung heroes of our wonderful sport. This is why I have chosen to raise money for Committed 2 Community which raises money for the organizations that do so much for the SF Marathon year after year – the volunteer groups. In the Charity Chaser Challenge, money will be raised for every runner I pass for Committed 2 Community. Funds will go toward grants to various local charities affiliated with The San Francisco Marathon.
Whether it has been running 52 consecutive weekly marathons in 2006, running the Boston Marathon twice in the […]
This week’s recap: In terms of running, I was kind of lacking. I shortened my weekly distance by 8.5 miles. However, in terms of doing things in the running community, my cup runneth over. I directed the 5th annual Heels and Hills Half Marathon 10K, 5K, and 1 Mile. Almost 2000 women ran in cold, wet, and windy conditions to celebrate getting active. We stress providing a fun and unintimidating atmosphere you couldn’t find at a lot of half marathons. To that end, one thing we provide is 23 half marathon pacers, with finish times ranging all the way from 1:45 to 3:00. All the pacers up through 2:30 are MEN IN SKIRTS. The women participants find it entertaining, these guys keep them motivated through the course, and it takes these seasoned very fast male runners and makes them human and far less intimidating to the ladies they pace!
So it was a week that culminated in the success of providing a great running environment to so many people. All the rough moments disappear when you see the smiles at the finish line. And for some, the tears of pride and amazement at just having tackled the 13.1 miles. I think there’s a good chance I’ll look like that finishing my first marathon at San Francisco July 31st. I can’t wait!
So frankly, there just never was room in the week to get more than the 2 workouts in. But, the improvement is that in the past, the chaos and stress of race week would typically result in no runs AT ALL that week, so I did a better job of making the runs a priority and getting some in. Now that I’m past it I […]
You will need
1 lb scallops, thinly sliced
¾ cup lime juice
zest from 1 lime
2 tsp sugar
1 clove garlic, small, pulverized
2 serrano chilies, thinly sliced
¼ cup red onion, small dice
2 T cilantro, chopped
2 cups red cabbage, thinly sliced
salt & pepper
In a small bowl combine the scallops, lime juice, sugar, garlic, salt and pepper. Let stand refrigerated for 1 hour or until the scallops no longer look translucent. When ready to serve add in the cilantro, chilies and red onion. In a separate bowl toss the cabbage with a splash of olive oil, salt and pepper. Warm the tortillas, pile on the ceviche and top with the cabbage.
You can use shrimp or a nice white fish for this dish. I like to combine this with brown rice and beans for a complete meal.
Bridget Batson, runner, healthy eating enthusiast, recipe contributor at Runner’s World, and head chef at Gitane, is using her culinary expertise and nutrition knowledge to help you eat right and eat well during the 2011 training season. We’ll be including a new recipe each week that not only helps you meet your nutritional needs as a runner, but tastes good as well! For more information about Bridget Batson or Gitane Restaurant, please visit www.gitanerestaurant.com
Last week recap: My Training Schedule called for 34 miles. I messed up in planning and executing my shorter runs and somehow ended up doing a total of 15.35 miles instead of the 18 intended. Oops. But the midweek 6 miler felt easier than last week’s when it was my longest midweek run ever. I’m getting used to that middle length run during the week that will be a mainstay of the next 12 weeks of marathon training.
Plus I did 2.15 miles slow active recovery run the day after last week’s 16 miler, which raised my confidence some as it didn’t feel as bad as I had dreaded.
I spent Saturday morning trail running with a big group of supportive friends. The schedule I’d created called for 16 miles, so I went out planning to do 3 to 3 ½ hours on trails. Since trails are run slower, running 16 miles on trails would have been a lot longer cardio time, so when moving to trails, I suggest going by intended time of run versus intended mileage. It was extremely hot and humid though and I finished 2 ½ hours of the run and called it a day. My abs were cramping, implying I really need to add in some core work during the week. This is a sad side effect of the wonderful trauma pregnancy has on the body (baby is now 4 ½ months old).
But a stepback week seems like a good idea. This week, I’ll pull back the mileage a little from originally planned. I’m thinking only 3 midweek runs of 4, 6, and 4, and then long run of 9-10 miles. That’s 3 rest days then, which will not be as […]
Berry Banana Stuffed French Toast
You will need:
1 loaf whole wheat bread, uncut
1 ½ cups fat free ricotta
2 Tbsp honey
½ cup bananas diced
½ cup blueberries
2 Tbsp cashew butter
1 cup non fat milk
2 whole eggs
2 egg whites
In a bowl combine the eggs, egg whites and a pinch of cinnamon; whisk until combined. In a separate bowl combine, ricotta, honey, blueberries, bananas, cashew butter, cinnamon and salt to taste. Place the mixture in a pastry bag. Cut the bread into slices about 3 1/2 inches thick. If the bread has a tough crust on the top and the bottom slice it off so it can absorb the egg mixture. Cut a pocket in each slice of bread being careful not to go all of the way through. With the pastry bag fill each pocket with the ricotta filling. Place the stuffed slices in the egg mixture for 5 minutes on each side. Warm a splash of olive oil in a sauté pan over medium heat. Place the toast in the pan and brown on both sides. Place the French toast in the oven for about five minutes or until hot all of the way through. Dust with powdered sugar and drizzle with maple syrup.
Also try this recipe with green apples and peanut butter- it’s equally as delicious!
Have this about 2-3 hours before a long run and the combo of the carbs with a little protein will keep you going!
Bridget Batson, runner, healthy eating enthusiast, recipe contributor at Runner’s World, and head chef at Gitane, is using her culinary expertise and nutrition knowledge to help you eat right and eat well during the 2011 training season. We’ll be including a […]