I’m still feeling good after Sunday’s race, and have been able to ease back into my normal routine with a recovery spin on Monday and a easy run yesterday in place of speed work.
I would love some training feedback: I’m debating how to handle this Saturday’s long run, as the following Saturday is a 5k race and also the weekend I was planning to do a 20 mile training run. For you seasoned marathoners, does it make more sense to do the 20 this week, assuming I’m recovered enough? Or somehow combine the 5k and 20 miler on the same weekend? What would you do?
I have a new favorite recipe to share. For dinner last night, we had a spinach salad and tomato-poached eggs with brown rice. I love the tomato-egg combination, and have tried a variety of recipes for this family-friendly dish. It would be really good with sharp cheese and avocado as well.
Tomato Poached Eggs (print recipe)
- 1 tbsp olive oil
- 1 onion, chopped
- 2-3 bell peppers, chopped
- 2 cloves garlic, minced
- 1 tsp oregano
- 1 tsp parsley
- salt and pepper to taste
- optional chili powder or crushed red pepper
- 1 small can of diced tomatoes, or 2 cups prepared pasta sauce
- 5 or 6 eggs
Heat oil in saucepan, and saute onion and peppers for 5 minutes. Add garlic and spices, and sauce another few minutes. Add tomatoes or sauce and simmer until nearly boiling. Gently drop in eggs and cook covered 4-6 minutes, or until done. Serve over rice or pasta, and sprinkle with fresh parsley or scallion.
This was just enough for the three of us. Happy Wednesday!