Tuesday, April 8, 2014

This Week's Training + Fueling Miles With Pizza!

Where does the time go? It seems like it was only yesterday that I was picking my goal spring races and they seemed so far away. Now . . . they're just a few weeks away, which means it's almost go time!

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 ... ;)

- ST

4 comments:

  1. Your workout today sounds like a good one! You'll have to let me know how it goes. I've never done hill repeats with a fast interval like that at the down hill. I'm sure it's great for speed and strength. I love making pizza at home. You're pizza looks amazing! I love chicken sausage mmm :). Have you ever tried Archer Farms fire-roasted crust from Target? It's thin crust and while I'm more of a thick crust person because I can never get enough bread, this one has a really great flavor. Oh and isn't pesto and pizza sauce an amazing combo!?

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    1. I have not tried that crust but it sounds delicious - I'll have to pick one up this weekend. I can't get enough pizza these days :)

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  2. Hi Sun, I nominated you for the Liebster Award, you can check it out on my blog if you want to! :)

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    1. Thanks Hailey - I'm honored! Will definitely check it out on your blog :)

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