Sloppy Cuckoo Training (Weeks 7, 8, 9)

Ugh, I’m sorry. I seem to have fallen way behind again.

Here’s how training has been going:

Week 7 (cut-back week): August 3rd through 9th:

Week 7: August 3rd through 9th

Weeks 8 and 9 (Aug 10th through 23rd):

Weeks 8 and 9

The race has been postponed to 10/11/15 because the Pope will be in town during the weekend of the original race (9/27/15). This means I get an extra 2 weeks of training. This is how I adjusted my training schedule:

2015-08-24 12.40.12

Not a big adjustment by any means. I changed around some numbers and added an extra 20 mile run.

These next 3 longer runs (the 20+ milers) I’ll be focusing more on race day preparation – eating much earlier the night before, and then getting out the door for my long runs at waytooearly o’clock.

I’m still having shoe issues. The Newton Fates are the latest to have been eliminated from the long run pile; while the right shoe is darn near perfect, my left foot swims. Any downhill movement at all causes the left foot to “slam” into the front of the shoe and causes some major discomfort/pain to the tip of my 2nd (longest) toe.

I’ve still got three 20+ milers left before race day, so I’m remaining optimistic about the shoe situation. Next up will be the New Balance Vazee Pace, followed by (if necessary) the Brooks Launch 2. From what I remember about the Launch they worked great during the long run – it was afterwards that my feet hurt. I just wish they didn’t feel so heavy.  If neither of those work out I’ll have to order a smaller size Newton (either Fate or Distance) to fit my left foot. And of course if all else fails, there’s my over-used, 700+ mileage, trusty old PureFlow 2s ;)


Sloppy Cuckoo Training – Week 6 Summary

I ran 41.25 miles last week! No wonder I’m exhausted ;)

RunSummary July 27 - Aug 2, 2015

  • Monday: Rest
  • Tuesday: Speed-work (quarter-mile repeats) NB Zante
  • Wednesday: Easy run (4:1 jog/run intervals) Kinvara 5
  • Thursday: Hills (Level 3) Launch 2
  • Friday: Rest
  • Saturday: 22-mile LSR. I overheated and had to quit at 18.54 miles (:30/:30 intervals – Zante), but after a gallon of water, some food, and a shower I was able to finish up (4.01 miles – PF2) on the treadmill.
  • Sunday: Recovery run (:30/:30 intervals – super slow because of the heat) Ghost 6 for 1 mile, then Newton Distance IV for 7.56

Still working out shoe issues. It turns out the Zante are only going to work for (up to) half marathon distance. After that they started rubbing on the tops of 3 of my toes, but only on my left foot.

The Ghost 6 immediately (in less than 1 mile) caused their usual blister – I think they’re too wide and my foot slides around too much in them, even laced up tighter. Again though, only on my left foot.

*My left foot is smaller than my right, by almost a full size. Pretty sure that’s why most, if not all of my issues are only with the left foot. I buy my shoes to fit my right foot. This is also why I consistently end up back in the PF 2s – I have them in 2 different sizes, so they always fit both feet ;)  When (if) I find a new go-to shoe, I’ll do the same thing, but so far that hasn’t happened. Boo.

This morning’s weigh-in was 113.8. I cannot believe that I’m still losing weight during this round of training. Granted, it’s all beans, greens and grains (and I still track everything), but I’m talking single meals that are 800+ calories! I’m not complaining though!


Friday Food Porn

Today I thought I’d share what I’ve been eating this week (thanks Judy for the inspiration!). Please be advised that my photography skills are quite lacking, but I assure you, the food is delicious :)

The vegetable fairies visit me at work often this time of year! And thanks to them I was able to create the following meals :)

The vegetable fairies visit me at work often this time of year, and thanks to them I was able to create this week’s meals :)


Pattypan squash stuffed with brown rice, straw mushrooms, red pepper, cilantro, garlic, soy sauce, hoisin, ginger and garlic.

Pattypan squash stuffed with brown rice, straw mushrooms, red pepper, cilantro, garlic, soy sauce, hoisin, ginger and garlic. Recipe coming soon!


Spicy Baked Falafel Burgers (see my Recipe page for the recipe!)

Spicy Baked Falafel Burgers (see my Recipe page for the recipe!)


Spicy Zucchini and Black Bean burger with sliced tomato and guacamole.

Spicy Zucchini and Black Bean burger with sliced tomato and guacamole.

The recipe for these Spicy Zucchini and Black Bean burgers can be found HERE.


And of course no week is complete without a batch of my Black Bean Sriracha Pasta (see Recipe page for recipe!)

And of course no week is complete without a batch of my Black Bean Sriracha Pasta (see Recipe page for recipe!)

This week’s training has been going right along as scheduled. Tomorrow I’ll be up at (or before) the crack of dawn so I can get my 22-mile run done before it hits 100 degrees! Then I have an 8-mile recovery run planned for Sunday and I’ll be back after that to post the week in training recap. Have a great weekend!


Today’s post is linked up with Jill Conyers and the other Fitness Friday bloggers. Why don’t you join us? :)

Week 4 Ultra Training

Here’s how last week’s training went:

Run Summary 7-13 to 7-19-15

  • Monday: rest
  • Tuesday: Speed Intervals – 1:2 x 10
  • Wednesday: Easy
  • Thursday: rest
  • Friday: Hills!
  • Saturday: 18-mile Long Run
  • Sunday: 10k Recovery Run at Race pace

I wore the new Newton Distance IV for my long run and they felt pretty good. I noticed that I’m still grabbing for my PureFlow 2s as a first choice though.  They can’t possibly have much life left – at last check they had almost 500 miles!  Oh, what to do, what to do…

Checking In!

Oh I almost forgot I have a blog here, sorry ;)

Of course I’m still running! I’m currently on Day 19 of the Runner’s World Run Streak (#rwrunstreak). It started on Thanksgiving and goes through New Years Day. I’m also redoing the 10k trainer (by Zen Labs) to work on speed, and it’s been helping!

Running week of 12-7-14

I got some new running shoes – Newton Fate. So far I really like them! The lugs aren’t as pronounced as on my previous pair of Newtons (Distance U), which makes them much better for doing intervals. I wanted to get a couple more pairs of my beloved Pure Flow 2s, but I can’t find them in my size anywhere :(

I also got the new Polar M400 GPS watch. It’s got a built in activity tracker and beeps to remind me to get up and move. I haven’t used the GPS on it yet since I’ve been doing all my running on the treadmill. And unfortunately, the M400 is not foot-pod capable yet, although that is supposed to be updated shortly. So I’m still using my Garmin as well. I’m thinking that I kinda jumped the gun on ordering it, but (hopefully) once I can use the foot pod with it, it will become my all-in-one fitness gadget!

2014-12-10 18.43.48

Oh, and it looks like marathon training will begin again in February! I’m hoping that having my virtual running buddy, Tammy, training along with me, will get me over that hump where I chicken out and give up! And the marathons we have picked are on the same weekend in June!  I’ve already got a rough draft of our training plan, which is a conglomeration of 3 different plans (Galloway, NMA, & RW Smart Coach), with some of my own tweaking added in. I’ll share it once I have it finalized.


Week 1 Half Marathon Training Recap

I think I’ve mentioned that I’m virtually training with a friend for her first half marathon. We’re doing a modified version of Hal Higdon’s Intermediate plan. So far, so good! Here’s how it’s been going:

  • Monday: 3-5 miles easy/recovery: Did 3.84 miles in 40:00 (treadmill)
  • Tuesday: CT or Rest: did 40 minutes walking Level 5 hills – 2.78 miles (treadmill)
  • Wednesday: 5 x 400 @5k pace: Did 8 x 400 = 3.35 miles in 30:45 (treadmill)
  • Thursday: Easy 3: Did easy 3 in 31:30 (treadmill)
  • Friday: 3 miles hills: Did 2 miles at a 2% incline, in 23:35 (GI issues) (treadmill)
  • Saturday: Rest
  • Sunday: 5 miles LSR: did 5.15 miles in 55:25 (outside- OMG hot!)

With Lucy’s daily walks added in, I did a total of 32.12 miles for the week, rotating between my Brooks ST Racers, Skechers GR2, Skechers GRR3, and the walks in Saucony Kinvara 4.



On the food and weight side, I’ve been doing exceptionally well! I’ve been hovering between 117-118 the last couple weeks, and I’m perfectly happy with that :)


May Summary and June Goals

Hey look! It’s the worst blogger in the whole world! ;)

First off, Happy National Running Day!


I had a good month! I’ve been back under 120 consistently since May 18th, and I ran/walked every day for a total of well over 100 miles! Yippee! I’ve also began marathon training (again) and am seriously considering the Bucks County Marathon in November. They have a field limit of 500 runners, so my crowd-anxiety shouldn’t cause me to bail out at the last minute like I did with the Philly Marathon last year. I’m still torn between 2 or 3 training programs because 1) I don’t think a 20-mile long run is far enough, and 2) I don’t have enough time for an 8 or 9 mile run during the week. So I’m strongly leaning towards the Jeff Galloway plan, but adding in more runs during the week (speed-work, hills, etc..).

I started this last week and here’s what I did:

  • Monday (5/26): 3.38 miles easy doing 2:1 intervals and 4 mile walk w/Lucy
  • Tuesday (5/27): 3.38 miles easy pace run
  • Wednesday (5/28): Cross training- 20 minutes Arc Trainer + 1 mile speed walk, and 1 mile walk w/Lucy
  • Thursday (5/29): 3.3 miles steady pace run and 1 mile walk w/Lucy
  • Friday (5/30): 1 mile slow run, 1 mile uphill walk and 1 mile walk w/Lucy
  • Saturday (5/31): Rest Day but did walk 4.5 miles w/Lucy
  • Sunday (6/1): 6.34 mile long slow run and 3 miles w/Lucy

So my goals for June are to stay under 120, really try to blog more (really!), run at least 100 miles, run a half marathon on my birthday (June 22nd), and keep a more consistent food/fitness diary.

What do you use to track your food/fitness? I’m always on the lookout for something new!

Gotta Run!

Meatless Monday: (Recipe Makeover) Tahini Lime Quinoa Salad

Happy Meatless Monday!

It’s been busy around here with the holidays, and all the shopping, baking, and stress that goes along with the holidays! No sooner do I get something wrapped and under the tree before Lucy and Bogey have the bows and ribbons destroyed and the packages chewed halfway open ;)

I haven’t come up with any new recipes over the last week or so, but I have perfected my Tahini Lime Quinoa Salad. I really need to rename it since 1. It’s not a salad, and 2. There are way more veggies than quinoa in it. How about Sauteed Broccoli and Brussels Sprouts with Quinoa and Tahini Lime Sauce? Anyways…




  • 1 cup quinoa, uncooked
  • 2 cups water
  • 1 pound Brussels Sprouts, chopped
  • 2 bunches broccoli crowns (about 4 cups, chopped)
  • 1 cup chopped red onion
  • 1/2 jalapeno, seeded and chopped
  • 1 Tbsp sesame oil
  • 1 cup chopped tomato
  • 1/4 cup Tahini
  • 3 Tbsp lime juice
  • 2 Tbsp soy sauce
  • 2 Tbsp hot water
  • 2 tsp sweetener (I use Agave)
  • 1/2 tsp garlic powder
  • 1/2 tsp ground ginger
  • 1 tsp Simply Asia Sweet Ginger Garlic seasoning (optional)


  1. In a small pot bring the quinoa and 2 cups water to a boil, then reduce heat to low, cover and let simmer for 15 minutes.
  2. Meanwhile, saute the onion, broccoli, and Brussels sprouts in the sesame oil until it all reaches your desired consistency (I like my veggies almost burned!)
  3. In a small bowl combine the Tahini, lime juice, hot water, soy sauce, sweetener, garlic and ginger (and the Simply Asia seasoning, if using). A whisk works best.
  4. Once the veggies are done, pour into a large mixing bowl. Add the quinoa and combine. Add the tomatoes. Top with the Tahini sauce and mix well.

Makes 6 large servings and here’s the nutrition info:



I finally made it back to the gym today and got in 3.1 miles on the treadmill. I did a sort of running “reboot” since I’ve been slacking lately between minor injuries, the tummy issues, and just plain laziness. It was 4:1 intervals at 4mph/6.2mph at a 1% incline. I felt good and had no problems whatsoever. Over the next couple days I’ll be assessing my upcoming running goals and working on some kind of training plan. Stay tuned!


Meatless Monday: Caribbean Black Bean Wrap

So I didn’t realize until after I updated yesterday’s post that today is Monday. Lol! So I have a nice quick and easy recipe (well, more like a snack) for you today.

Caribbean Black Bean Wrap




  • 1 whole wheat wrap
  • 1/2 cup canned black beans, rinsed
  • handful of spinach
  • 2 Tbsp mango salsa (fresh is way better than jarred)
  • 1 Tbsp guacamole
  • splash of lime juice


  1. Spread the guacamole on the wrap
  2. Add the spinach
  3. Add the beans
  4. Add the lime juice
  5. Add the salsa
  6. Fold it up and enjoy!

Calories: 258, Carbs: 43g, Fat: 7g, Protein: 15g

Today at lunch I did an easy 3+ miles. Tummy was iffy but I made it through without stopping.


And lastly is today’s food log:

  • Breakfast: 4 cups coffee with Cafe Mocha. Cream of Wheat (Maple and Brown Sugar) with a sliced banana
  • Lunch: Lime Tahini Quinoa Salad
  • Snack: Tex-Mex Beans and Rice with salsa and guacamole
  • Dinner: Caribbean Black Bean Wrap


Meatless Monday! Lime Tahini Quinoa Salad, and I ran today!

I made it over 4 miles before my tummy started acting up! I consider that HUGE progress since I normally “have to go” at just after a mile. Because I wasn’t sure if I was going to have any issues I opted for the treadmill.  I ended up doing 4.46 miles in 45 minutes. I started at 5.5mph then after 2 miles I upped it to 6mph, and after another mile up to 6.5 until I stopped.


After that I headed into the kitchen for today’s recipe – Lime Tahini Quinoa Salad (an alteration of the Lemon Tahini Quinoa Salad from the Whole Plants Cookbook):



  • 1 cup quinoa, uncooked
  • 2 cups water
  • 1/2 large red onion, diced
  • 1 jalapeno, seeded and diced
  • 2 cups broccoli, chopped
  • 1 Tbsp sesame oil
  • 2 tomatoes, diced
  • 1/4 cup tahini
  • 3 Tbsp lime juice
  • 1 Tbsp hot water
  • 1 tsp agave
  • 2 Tbsp low sodium soy sauce
  • 1 tsp garlic powder
  • 1 tsp ground ginger


  1. Heat the quinoa and 2 cups water to boiling, then reduce heat to low, cover and simmer for about 15 minutes (until the water is absorbed and the quinoa looks fluffy)
  2. While the quinoa is cooking, saute the onion, jalapeno, and broccoli in sesame oil until it reaches your desired consistency.
  3. Combine the quinoa and the sauteed veggies in a mixing bowl. Add the tomatoes and mix it all together.
  4. In a small bowl combine the tahini. lime juice, hot water, soy sauce, agave, garlic and ginger, and whisk until smooth.
  5. Pour the tahini sauce over the quinoa mix and stir until well combined.
  6. Serve!

This is definitely a new favorite of mine! The combination of the tahini sauce with the sauteed veggies really give the quinoa an amazing flavor! Next time I might throw in some mushrooms too, and maybe even brussels sprouts. Either way, it’s yummy!

I got 6 servings out of this. Here’s the nutritional info:

Lime Tahini Quinoa Salad Recipe by HALFFAST   SparkRecipes

I may not have any new recipes over the next few days as I’ll be eating leftovers from these last 2 experiments :)