Finishing up the week with 70 miles. The consistent higher mileage (high for me) is paying off. I'm handling the mileage better than I EVER dreamed possible. I feel strong! I had a 20 miler on Sat.
I ran the first 10 @ 9:12 avg
The next 10 miles @ 8:32 avg with the last 2 miles being at 8:13 and 8:14
Average pace for the 20 miler - 8:52
It was cloudy, and a little humid (good practice - race day may be similar).
The temps started in the mid 50s, but quickly hit the mid 60s.
As I finished the 20, yes, I was ready to be done, BUT.... most of the time, as I finish my long run, (3 wks out from my goal race), I typically finish the run WONDERING, how will I run at a FASTER pace, and add on 4-6 more miles. This time, I finished ready to be done, but I could have gone more. This time, I finished with hope and excitement about the race to come. 3 weeks, and I will be READY to RACE.....
This program doesn't taper a lot, which I prefer. (not as much as my former programs anyway). Lately, I've been tapering "less", and feel that works better for me. I feel I'm on top of my game, and if I taper too much, I feel lazy, and tend to lose my mental edge. So my taper weeks will go from 70 miles this week, to:
**57-59 miles this coming wk, with a 5k race
**44 miles the following wk
**Race week - the program calls for 28 miles prior to my race on Sat. I'm still thinking about this.????
I'm not sure I want to run that many miles before my 26.2 goal race on Sat.
(typically I run more like 15 miles leading up to my 26.2 mile race)
Opinions please! how many miles do you run the week of your marathon???
This week's discoveries:
**Raspberries - I DID NOT KNOW how yummy fresh raspberries are - pricey, but one of my new favorite fruits.
On my last blog, I mentioned the Cut The Fat podcast, which I enjoy while running. On a recent podcast (recent to me) Blythe mentioned a recipe for Oatmeal Pancakes. I'm a huge lover of pancakes, and Blythe promised these were delicious, so why not give them a try. I tried them, I love them.
(I cooked them again this morning. I cooked some for Chad who said "they taste like cardboard." ha ha everyone likes something different)
I think he didn't like the texture of the oats. He is accustomed to fluffy, smooth(no fiber) pancakes.
It's funny, the texture is one of the things that I love about them. For me, the texture equals fiber and filling. I didn't use the blender. Had I used the blender, they may have been more appealing to Chad. (I mixed the batter with a mixer)
Give them a try:
Oatmeal Pancake Recipe (from the website)
This recipe has now been a family favorite for many years. I share it with everyone and anyone who is open to the possibility of eating oatmeal pancakes… in my opinion, everyone should eat them!
In a blender add:
- 1 whole egg
- ½ c. NO SALT ADDED cottage cheese
- ½ c. dry oatmeal (Quaker-style old fashioned rolled oats work best)
- Dash of water
*this recipe yields 1 serving (2 pancakes)
Blend all ingredients into smooth batter. If your batter seems thick, add a dash of water. If your batter gets too thin, you may refrigerate for 15-30 minutes and it will thicken. Pour onto pan or griddle just like pancakes.
I usually make this recipe x 4. This way everyone in the family can enjoy pancakes for breakfast. Top with natural peanut butter or our new fave Better ‘n Peanut Butter (a low fat peanut butter that is all nautral) and sugar free syrup or natural jam and ENJOY!
For my version, I added cinnamon (I add cinnamon to everything possible) and nutmeg.
The 2nd time I added cinnamon, nutmeg, and vanilla
Also my cottage cheese was lowfat, and low sodium (our grocery doesn't stock no sodium cottage cheese)
I topped mine with homemade jelly.