Overall week 4 of training went off without a hitch. Despite little sleep, I managed to get in my weekday runs, strength training, and even a shake out walk today. I also finished my week off with a couple hours of yard work, which included glimpses of spring!
But back it up a little…sorry, I am getting ahead of myself-LOL! Yesterday was my scheduled long run, and I had 11 miles on deck. I hadn’t run long outside since November, and my nerves were pretty high. My friend D offered to meet up with me at 8 a.m. as she was starting at 7 a.m. and I could sleep in a little while she started out since she needed 18 miles.
It worked out PERFECTLY. The sun was out, the temps were nearly perfect and I couldn’t have asked for a better morning. Despite being much faster than I am, D offered to slow it down so we could just run, chat, and leave it all on the trails for a couple hours. And that’s exactly what we did…we kept it a 10mm pace, which is my ‘sweet spot’ to run in where I am pushing myself yet can still glide along easily while holding a conversation.
My ITB is starting to feel the miles, so I did have to stop at stretch it out several times. A quick stretch though, was what seemed to do the trick and I tried to ensure we weren’t stopped for more than a minute each time. The run was amazing, but I am guessing this is greatly due to the company I was in. ❤
Since the hubby is working all weekend, I decided to take the girls to see the new Cinderella movie. I LOVED it. They did, too! I highly recommend seeing this film.
Today was a busy day of Fox Valley Marathon planning and my fellow Co-Directors of Volunteers and I met up with the Race Directors for a an overview of the new online tools we will be using. Can’t wait!
I finished the day, as said previously, by working on my yard, raking, walking, pulling up dead stuff and yes…scooping a winter’s worth of dog poo. Gross is all I can say.
Tonight’s Sunday Supper was Red snapper that I pan fried, served with a broccoli slaw with pancetta along with a cauliflower and leek mash. Delish indeed!!!
I’ve posted how I prepare Cauliflower mash previously here and just added a chopped leek to the mix. YUM!
One bag of pre-chopped broccoli slaw
2 teaspoons of Mayo with olive oil
A splash or two of rice wine vinegar
Kosher salt and pepper to taste
1 cup of pancetta that has been browned with garlic and chopped mushrooms (drain on a paper towel)
Mix well and let chill for an hour before serving
Dry your fillets with a paper towel and season with kosher salt and freshly ground pepper. Heat a non stick pan with cooking spray and just a drizzle of extra virgin olive oil to medium/high heat. Cook skin side down first, add a pat of unsalted butter and flip about 4-5 minutes and brown the other side for just a minute or two until the fish is completely cooked. Finish with a light sprinkle of kosher salt.
As the weekend draws to a close, I am counting my blessings. I truly couldn’t and SHOULDN’T ever ask or want for more in my life, than what I have today.
Did you all get your long runs in? Were you able to get outside this weekend? What’s your favorite healthy meal?
Have a great week, y’all!
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