Friday, September 27, 2013

Almost Marathon Time!



I'm getting packed to go to Utah for the St. George Marathon (October 5). Since I haven't trained as much as I would have liked (leg trouble!), I'm even more uncertain about the race than usual. Whatever happens, I know I'll have fun. That's because I've been to Utah before and I know it's a beautiful state.

Recently, I conducted a marathon breakfast test before one of my runs. I liked what I ate and my run went well.

  • I got the idea for eating fruit in a pouch from the Powerbar pouches. Baby Food by Another Name compares those pouches and baby food pouches, which are cheaper. You can find fruit pouches made for all ages. They would be a good travel snack, especially when it's hard to find fresh fruit.
  • Peanut butter pouches are great for taking on trips, too. 
  • Banana bread is a favorite of mine and I'll bring some on our trip. I like this Cooking Light recipe that uses yogurt, but I change it by using 2 cups bananas and cutting the sugar down to 2/3 cup. 


Taper time drives some people crazy. I get a little nervous when I get close to race day, but I'm glad to have a little extra time.

With only a few days left until race day, I can't wait to be standing at the marathon start line - even with the butterflies in my stomach. As soon as I cross the finish line, I'll check the immediate race results on the new St. George Marathon App. I can't wait!

Saturday, September 21, 2013

Not Your Normal Taper


Unfortunately, I've done very little running lately. My left leg started bothering me a few weeks ago. That means that the St. George Marathon, held on October 5, might not go as planned.

I started decreasing my miles on the first day that I had trouble with my leg, seven weeks before race day. Coach Jenny Hadfield says older runners may need as many as four weeks of tapering in Do You Make These Four Tapering Mistakes? That makes me feel a little better about my very long taper.

Four years ago, I completed a marathon after having heel pain for two weeks. I stood at the start line not knowing if I'd make it two miles, but I finished. I'm hopeful that I'll finish this race, too.

Whatever happens, at least the scenery will be great there in Utah!

Around the Web

Dealing with Late Season Injuries
How to Keep Training When Your Plan Fails
I Can Do This - 2012 St.George Marathon Recap

Okay, time to foam roll and to read some more race recaps...


Friday, September 13, 2013

Running Skirt by Skirt Sports


I really like my Skirt Sports Gym Girl Ultra Skirt. I have another Skirt Sports skirt - the Adventure Girl skirt. They're both good skirts. The Gym Girl Ultra has 2 pockets and the Skirt Sports Women's Adventure Girl Skirt has 5 pockets. If I need lots of pockets, I wear the Adventure skirt. If not, I stick with the Gym Girl Ultra.

The Gym Girl Ultra has regular polyester/Spandex fabric that I prefer over the Adventure Girl. The Adventure Girl Skirt feels like crepe fabric and is made from recycled coffee grounds, which surprised me. 

I like the length of the Gym Girl Ultra Skirt. The front length is 13.5-Inch with a back length of 14.5-Inch. The inner shorts cover me modestly with a 5” inseam. In the shorties, there are 2 pockets where I carry gels and my phone.

I bought the Gym Girl Ultra Skirt at Amazon.com for $30 in July, but the price fluctuates quite a bit - even between colors. If the price is higher now, you might want to put it in your Amazon wish list and see if the price decreases. That's what I did. You can also find the skirt at 6PM.com for about $32.

The St.George Marathon is in 3 weeks. I'm still taking it much easier than I'd like to because I'm still having trouble with my left leg, but I'm hopeful that all will by well on race day. 

Saturday, September 7, 2013

Easy Running, Easy Tuna Casserole


I'm training for the St. George Marathon, in Utah on October 5, but my left leg has felt off for the last three weeks so I'm running a lot less than I'd like to in order to let it heal. Hopefully, I'll be crossing my 15th marathon finish line very soon.

Monday - 6 mile run. I felt a minor pain in my leg at 3.5 miles so I took 1-2 minute walk breaks every 5 minutes. 

Tuesday - I walked my dog (included a 0.5 mile run). Strength training. (I'm still doing 100 push-ups divided into 5 sets throughout the day on most days.) Biked 30 minutes. Saw an armadillo, rabbits and a bright red Cardinal.

Wednesday - 5 mile run with 2 minute walk breaks every 0.5 mile starting at 3.5 miles. Strength training.

Thursday - 3.5 mile run with walk breaks. Strength training on the park fitness equipment. 

At the beginning of my run, I saw a mother and baby deer. Then I saw a bald eagle! 

Friday - No running. Maybe my unwell leg needs a day off from all exercise. Well, except for my daily 100 push-ups. Doing 20 at a time once seemed impossible for me at first. You only need to start with one or two and then you can build from there. 

Saturday - Strength training3 mile run with walking warm-up and a couple of walk breaks. I'll rest tomorrow and then, hopefully, next week I'll be able to more miles than I did this week.

Total running miles - 18

Only 4 weeks until the St. George Marathon! 




Stove-top Tuna Casserole


This week, I created a quick and easy tuna casserole recipe. I added yogurt for a creamy sauce.

Preparation time: 30 minutes
Serves: 2-3

Ingredients:
3/4 cup noodles (I used garden rotini)
1 tablespoon butter
1 tablespoon all-purpose flour
1/2 cup chicken broth
1/4 cup milk (optional: substitute another 1/4 cup broth for the milk)
2 tablespoons plain yogurt (I used non-fat)
1/8 teaspoon salt
5 oz. canned tuna, drained
1/2 cup vegetables (I used corn, peas, diced celery and cooked carrots) 
Parmesan cheese 
  1. Boil 3/4 cup noodles according to directions on package. Drain.
  2. In saute pan, melt butter over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly.
  3. Gradually add chicken broth and milk; cook over medium heat until mixture is thick and bubbly, stirring constantly.
  4. Stir in salt and pasta.
  5. Stir in tuna and vegetables to warm.
  6. Sprinkle Parmesan cheese on top.

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