13.1 Miles to Go…

To reach my 100 mile running goal for the month, and with only 2 days left – EEK!  I wish I would have realized this before only running 1 mile today, Lol! Looks like I’ll be doing my long run on Saturday instead of Sunday this week ;) As long as I get my 3 mile run in tomorrow, I’m confident that I can do it!

February means that Marathon Training starts (again) and this time I will not wimp out. No excuses! And I’ll have an accountability buddy/training partner (albeit long distance/virtual) this time! We will do this, right Tammy?! Both of our marathons are on June 13th – hers in Iowa (Marathon to Marathon) and mine in Philly, PA (1/2 Sauer, 1/2 Kraut). This is the training plan we are going to be following (about 95% of the credit goes to No Meat Athlete):

Marathon Training 2 9 15

Yesterday I did a test run of the speed-work intervals I’ll be doing when Marathon Training starts (in 11 days!!). After a 5-minute warm up you do 6 repeats of 1:2 intervals (running hard for 1 minute followed by 2 minutes recovery) and a 5-minute cool down. This equals 28 minutes, which isn’t quite long enough for me *grin* so I did 9 repeats. I can already tell this is going to be my favorite day of the week!  As I mentioned above, today was just a 1 mile easy run (plus 1.5 miles walked). Tomorrow I think I’m going to test out the 3×3 hill repeats (running uphill for 3 minutes, then downhill for 3 minutes), continuing the repeats until I make it to (at least) 3 miles.

1:2 speed-work intervals
1:2 speed-work intervals – Wednesday 1/28/15

Umm, see my bloody sock in the background? I’m not sure exactly what happened there because at the time, my toe didn’t hurt. Even after taking off my sock and cleaning the blood off my pinky toe, I have no idea what’s going on with it. Today it’s sore, but there’s no mark, bruise, cut or anything that makes any sense as to why all the blood.

WHY?!
What?! WHY?! P.S. these are the best socks EVER!

I wore different shoes today (Newton Fate) just in case it’s the new Fastwitch’s that caused this, and while there was no blood after today’s run (and remember, it was only 1 mile), my toe was somewhat painful by the time I got back to work. I’ll try to assess more after tomorrow’s run since it will be longer, but I really hope it’s not the new Fastwitch’s. I really like them! Not to mention that the extra 2 pairs I ordered came today… Ugh.

Anyways.

This morning’s weigh in was 117.2, and I also took my measurements today. 35 1/2, 26 1/2, 35 1/2! I’m proportionate! Lol! Now I just need to lose 1 inch off my waist to get an hourglass figure ;)

Meatless Monday (the Tuesday edition) – Vegan Veggie Mac -n- Cheese

Happy Meatless Monday Tuesday! My Mac -n- Cheese is adapted from this recipe by Isa Chandra. Had I known it was going to taste so good I would have taken pictures of the process, instead of just the final product. I admit I was skeptical, but Wow! It’s really, really yummy!

Vegan Veggie Mac -n- Cheese
Vegan Veggie Mac -n- Cheese

Ingredients:

  • 12oz pasta of your choice. I used Barilla Veggie Pasta – Elbows (hence the Veggie in the recipe name)
  • 1 cup raw cashews, soaked overnight, then drained
  • 1 bunch (approximately 6) scallions – both white and green parts, chopped
  • 1 Tbsp minced garlic
  • 1 1/2 cups vegetable broth/stock
  • 1 Tbsp Cornstarch
  • 1 tsp ground cumin
  • 1 tsp Chipotle chili powder
  • 2 Tbsp Nutritional Yeast
  • 2 Tbsp chopped cilantro (for garnish, optional)

Directions:

  1. Saute the scallions and garlic (I used vegetable spray) for about 5 minutes, then put in food processor.
  2. Add the cashews, veggie broth/stock, cornstarch, cumin, chili powder, and nutritional yeast to the food processor. Blend until smooth.
  3. Cook the pasta as per package instructions. Drain, then leave pasta in colander but return pot to stove and pour the “cheese sauce” in it.
  4. Heat over medium-low, stirring constantly until it thickens (should only take a minute or so), then pour the pasta back in and mix it all together.
  5. Top with fresh cilantro (optional) before serving.

Makes 6 (heaping 1 cup) servings with the following nutritional info, per serving:

veganveggiemacncheese

Shoe Success, and Snowmageddon

You guys!! My shoe search is over! The Fastwitch’s came today and after trying them on I immediately took them for a test run. They felt so good, and my run was so awesome(!!!) that as soon as I finished, I ordered 2 more pairs! I’m a little sad they aren’t Brooks, but as long as I can #runhappy who cares what the brand is right?! And, look at my overall pace!!!

Woohoooo!!
Woohoooo!! That’s fast for me!!

The protein powder I ordered also came today (I love you, Mr. FedEx man!). I’ll be trying that tomorrow and will report back afterwards.

2015-01-26 15.36.27

I’m almost afraid to get on the scale tomorrow because I ate that entire head of Buffalo Cauliflower between last night and today! I’ll definitely be making that again soon!


Tonight I whipped up a batch of Roasted Red Pepper Hummus. I was going to share the recipe but it needs a tad bit of tweaking first. It tasted good, but was a little too garlic-y, and seemed to be missing “something.” I added some Sriracha and that just about did it, but it still needs some spice adjustment.

Roasted Red Pepper hummus topped with some Sriracha love.
Roasted Red Pepper hummus topped with some Sriracha love.

So now I’m just waiting to see how much snow we’re going to end up with. The NJ Governor called a State of Emergency at 1pm today, so I got out of work at 2pm, and already got the call that my office will be closed tomorrow. There’s also a driving ban starting at 10pm. The last I heard we are expecting anywhere between 18 and 28 inches. Of course that could change at any time and we could end up with more/less. Makes no difference to me – I’ve got coffee, my new shoes, and my treadmill, so I’m all good with whatever happens :)