Earlier this week, I broke out my colored Sharpies and my marathon training plan and went to work on my calendar.
|Week 1 begins July 7!|
The plan I'm using is Runner's World's Smart Coach. I really like the program because it allows you to choose your intensity and how many weeks of training you prefer. What I really like is that the plan is flexible.
|Each run is hyper-linked to further detail about the workout.|
I'm not a naturally organized person; I figured color-coding my planner would help. I'm still a little conflicted on how I want to go about cross-training because speedwork/tempo runs usually leave me feeling a little weak. But right now, my plan looks like this:
|Red = speedwork; Fuschia = tempo; Light Blue = easy; Purple = race; Blue = long run; Teal = XT|
So I'll definitely cross-train Tuesdays, and I'll leave Thursdays optional depending on how I feel and how long my long-run is that weekend.
One thing I'm not really sure about is that the plan calls for four 20-milers! Most plans call for two at most. I already know I'll be missing one as I'll be doing an 80-mile relay that weekend, but I don't have any other races set up yet. Maybe all the 20-milers will have me feeling really confident by marathon-day!
So, part of pre-training is cleaning up my eating habits. It's no secret that I'm a fiend for all things sugary. I'm pretty notorious for having dessert with every meal. Over the past few weeks, I've given Matt permission to monitor my snacking. That pretty much boils down to me allowing myself one dessert a day; I make sure to eat it when I'm not alone so I have to be held accountable. It's amazing how quickly I've noticed a difference in my cravings for sugar, my energy level, and the fit of my pants!
|Instead of sugary cereal, breakfast is now gluten free oatmeal with a tablespoon of peanut butter. Yum!|
Now for a recipe! Elizabeth gave me this one and it was a hit! I changed some things up to have more control over the salt content. It's super easy; all you need is a crock-pot.
-Frozen chicken breast
-1 can of black beans
-1 can of corn
-1 can diced tomatoes
-1 can mild green chiles (or spicy...but Matt isn't a fan of heat so I kept it mild)
-Cilantro to taste
-Salt & pepper to taste
-1-2 cups cream cheese
-Avocado for garnish
Drain all the cans and dump them into your crock-pot.
|I didn't drain the beans well enough. Oops|
Place the chicken on top, season it with salt & pepper, cover, and cook on high for four hours.
Four hours later, add the cream cheese and cover and cook for another thirty minutes. While that cooks, whip up some brown rice.
Stir the crock pot so the cream cheese is all mixed in and serve it over rice. Top with your avocado.
The chicken was fork-tender and so flavorful. I seriously can't stomach dry or bland chicken, so I was beyond happy that this turned out so well. Plus, there was plenty leftover for lunch the next day. We'll be having this again for sure.
Do you have a sweet tooth?
How do you prefer to keep track of your training plan?
Do you ever use a crock-pot?