I’m done with my second week of Marine Corps training, and today is a rest day!
Tuesday, I had a great 4-miler.
Wednesday was supposed to be 5 miles of hills, but I overslept in the morning (I jinxed myself when I said I was finally a morning runner) and was too tired to after work. MAJOR FAIL.
Thursday, I ended up doing a little cross-training in my apartment and trying a Blogilates video, because otherwise I’d be running four days in a row, which I was pretty sure my legs would hate.
Friday, I had a lovely pre-work 5-miler.
Saturday, I had a fun long run with friends.
And last night, I had a lovely 5.5 miles solo. I ran up 5th Ave (and tried not to take out any tourists) and into the park. I ran up to the Reservoir and then exited on the west side and ran down to 72nd. I was still feeling good when I hit my planned 5, so I added just a little more in.
While I’m bummed at myself for missing a run last week, I still had four other solid runs. Five days a week of running is new to me, but I’m giving it a try in hopes that increasing my mileage and pushing myself will ultimately help me get faster. In the upcoming weeks, I definitely need to add some strength training and yoga in, too.
Yesterday, while procrastinating my run, I saw this on Pinterest:
YUM! I couldn’t stop thinking of this recipe yesterday and went straight to the grocery store after my run to get the ingredients. When I get busy, cooking is the first thing to fall by the wayside, so I’ve been awful about cooking lately.
I forgot to buy basil and cheese…and didn’t pay attention to any of that fancy “reserve the water” stuff, but it still turned out well, and it’s coming to work with me today for lunch. Oh, and I used whole wheat fusilli.
I also grilled some chicken breasts in my grill pan and added those in afterwards. (I swear the tomatoes are in there.)
So. How was your week o’workouts last week, and make any good recipes lately? Feel free to link ‘em up.