As this post goes live, I should be on my way to the TriGirl Half marathon this morning. With a projected record high of 80 degrees, it should be interesting, to say the least. I’m having bad luck this fall, the ten mile race 8 weeks ago had unseasonably high temperatures, too. Oh well, I drank water like it was my job yesterday. We’ll see what happens!
Here’s a recap of my training this week, with 5 weeks to go. I added extra easy days and rest days as a mini-taper for the half.
Monday: 8 run (8:30 pace)
Tuesday: teach spin (1 hour) + weights
Wednesday: 6.25 run (8:20 pace)
Thursday: 5.75 stroller run (9:00 pace) + squats and lunges
Friday: Off, other than some walking
Sunday: 20 total (TriGirl Half plus 7 easy)
I’ll post my half recap tomorrow. In the meantime, here’s what’s on our menu plan for the week:
Monday: Crockpot Black Beans, brown rice and sauteed brussel sprouts with thyme
Tuesday: Indian Chicken Tomato Yogurt Curry (ours is very similar to this recipe)
Thursday: Sweet Potato Mexican Pie
Friday: Homemade pizza with rice flour crust (missed this last week, trying again!)
Saturday: Falafels with Tahini Sauce
Menu planning takes time, and to reward those of you who have been linking up, Jill and I have another giveaway. Mediterranean Snacks! They offer Hummuz Crispz, Baked Lentil Chips, Veggie Chips, and more. Here’s a sample of their delicious products: