Today was my official start to 10k training. It was a run plus strength training day. I am happy, okay ecstatic, to report that I cut three minutes off my 5k time from a few weeks ago, clocking in at 32 minutes.
I was not intentionally trying to PR, but I did want to run the entire three miles. I actually thought I'd be a little slower because I was running into a fairly strong win half the time. But the PR made me very, very confident in the Turkey Trot on Thursday. I was thinking I'd come in around 35 since I hadn't seen much improvement over the past few weeks, but I think I'll be much closer to 30 than I realized.
It should be pretty easy to stay on track this week with it being a short week at work. I'm still not sure about the mileage on the intermediate training plan, but I'm still sticking to it this week before working on any modifications.
This weekend I made my first spaghetti squash. The first night I had it with a little bit of alfredo and some leftover chili. The second night I had it with just leftover chili. It was really, really delicious. I thought I was going to need to try it a few times before liking it, but I'm much inclined to make it a staple off the bat.
I halved the spaghetti squash and removed the seeds. I put olive oil, salt and pepper on the flesh and cooked it flesh side up for 40 minutes at 375*. It came out lovely.
I planned to make a vegan pumpkin pie this weekend, but we were out of pumpkin, so that is a mission for this week. I'm quite looking forward to it, although I think I'll be hard pressed to get my family to enjoy a vegan pumpkin pie. Recipe and success story to come.
Countdown to the Turkey Trot: 4 days
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