As a refresher, the goal spring races:
Nicolet Bay 5k
Madison Bun Run 10k
I reviewed my most recent training block from Coach Matt and am really looking forward to the next few weeks. There are several challenging workouts on the schedule - and that's just the way I like it! This week's key workout is today and includes 15 hill repeats with a goal 5k pace 75 second interval at the bottom of the hill. I'm sure this will be quite the leg workout - no doubt I'll end up sporting compression socks to work on Wednesday!
As for the rest of the week, here's the plan:
Monday: 5 mile run w/strides + Y Kettle Bell Intervals Class + Strength Training
Tuesday: 8+ miles hill work
Wednesday: 5 mile run + Y-Fuse + Core Work
Thursday: 6 mile run + 3 mile run
Friday: Rest Day
Saturday: 12 mile run, inc. 2 min pickups
Sunday: 5 mile run
Total: 44+ miles
To fuel these miles, I've been eating as healthy as possible. A few sample meals:
- Tuna Chickpea Salad + Roasted Red Pepper and Tomato Soup
- Organic split pea soup (Trader Joe's) with 1/2 cup diced grilled chicken + 1/4 tsp curry powder
- Baked Citrus Tilapia (tilapia baked in OJ, dill and chives) + Steamed Spinach + Boiled Beets
- Chicken Sausage & Vegetable Pizza
You're probably thinking - pizza??? Seriously, if you make your own pizza, it can actually be a decently healthy meal. Here's how I made a recent pie:
Chicken Sausage & Pepper Pizza
1 pizza crust (I used a Flatzza crust by Angelic Baking Company)
1/2 cup pizza sauce
2 Tbsp pesto
2 Italian chicken sausage links, sliced (I used Trader Joe's)
1 small red bell pepper, diced
3/4 cup grape tomatoes, sliced
1/2 small red onion, diced
1/4 cup shredded mozzarella cheese (2 percent)
1/4 cup shredded monterey jack cheese (2 percent)
Preheat oven to 400 degrees. Place Flatzza crust in a pizza pan or on a cookie sheet. Spread pizza sauce and pesto on top.
Heat chicken sausage, pepper, tomatoes and onion in a small non-stick skillet. When vegetables are soft, add mixture to the top of the pizza. Then top with the mozzarella and monterey jack cheeses.
Bake for 10-12 minutes or until crust is golden brown and cheese is melted.
My questions for you:
- Are you training for a goal race this spring? If so, what is your race?
- What is your key workout this week? Does it involve running, a tough session in the weight room or something else?
- What have you been eating lately? Also, have you ever re-made one of your favorite 'splurge' foods into a healthier eat?
If only there was a way to make peanut butter cups healthier ... ;)