Wednesday, March 9, 2016

Plan 3/10- 16

It's my second week of my March Madness challenge, and this week, I've added to my goal. I'm continuing my week 1 goal of drinking at least 100oz of water every day.  I've been pretty successful with that! This week, I added logging all of my food in my fitbit tracker.  Now, I'm not so much using the fitbit tracker to tell me how much to eat. Because there are days when I run a lot, so it says I can eat a lot. But then on my rest day, it says I can't eat very much.  I'm using the tracker as a tool for accountability. I'm specifically looking to make sure I'm not snacking mid-afternoon (which I REALLY like to do). Snacking is especially challenging for me on my longer teaching days. Having a snack isn't necessarily a bad thing, but it is counter productive to my fitness goals to do it all the time.

This upcoming weekend is my next big race- I'll be running the Rock and Roll Half Marathon again this year.  It's gotten so that I really am running the same races every year. But I really like these races, and the timing works well with my training, so I'll keep at it for a bit. This past week, I've been tapering. Breaking in new shoes. Testing out my race day gear. You know, that kind of fun stuff.  I had to buy new running shoes because I have put the miles on the old ones. I go through 3-4 pairs of running shoes a year.  I also had to buy new running pants because my old pants were falling down. Yeah, I know, there are worse problems to have. But seriously, running pants industry. Just put drawstrings in EVERYTHING already, okay? Thanks.

Next week will also see some visits from Mia and my Mom! Whoot!

Run 3-4
Breakfast: Blueberry pancakes
Lunch: leftover baked Caprese pasta
Dinner: A tribute to The Wild Carrot's Original Powerhouse sandwich

Slow run 3-4
Breakfast: Sweet Potato Pudding
Lunch: Samosa with Cari
Dinner: Cheater Pad Thai

Rock & Roll Half Marathon
Breakfast: Race day breakfast- 2 bananas, dates, vega bar
Lunch: OUT
Dinner: leftovers or fend for yo'self

Breakfast: Tofu Scramble
Lunch: baked tofu & kale wrap
Dinner: Hot Tamale Burgers

Breakfast: Irish Soda Bread in a Mug
Lunch: leftover Hot Tamale Burgers
Dinner: Philly Cheeseseitan sandwiches

Run 2-3
Breakfast: Carrot Cake Overnight Oats
Lunch: leftover sandwiches
Dinner: Asian tofu salad sandwiches

Breakfast: Strawberry shortcake polenta
Lunch: leftover Asian tofu salad sandwiches
Dinner: Irish Nachos

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