This Saturday I’ll be running my third half marathon. It’s the least prepared I’ve felt for any of my races. I thought I could build on my base from the Salt Lake City half back in April and cruise to a new PR.
Ha! My body had other ideas. How about foot tendonitis? I think I need to start a running injury card – sciatica, bursitis, tendonitis – you gotta collect them all! For once, I did the sensible thing – listened to my body and took a full two weeks away from running, including five (!) whole days of complete rest.
And it totally worked. Tendonitis is gone. I do have a tight left Achilles and random right new pain but nothing that will prevent me from running. And the next physio appointment is booked. Overall, I’m feeling a lot more optimistic than I could have hoped for a few weeks ago. I have managed two 10+ mile runs and a couple of 9ish miles too. And even a 5 mile tempo run on Saturday.
I also somehow complete an 11 miler on the elliptical. I think there should be some kind of award for that.
This is also week two of my marathon training program and that is my main focus right now. So I haven’t really tapered this week – same mileage but all at a comfortable pace.
Tuesday: 3.3 miles at 9 min/mile pace
Wednesday:5.2 miles at 9.08 min/mile pace
Thursday Trail Run: 4.1 miles at 10 min/mile pace (only 435 ft elevation gain this time)
Friday is a rest day. I’m taking a half day and traveling down to Provo to pick up my bib (and eat fish tacos). J is running the full and hoping for a speedy time. Then it’s pasta for dinner and an early night. We will have to leave our house at 3 AM. Not fun but we need to catch buses to travel to the start line. This is the price you pay for a downhill race through a canyon. And totally normal if you come to run a race out in Utah. Saturday afternoon will be nap time.
As a bonus temperatures are dropping 20 degrees by Saturday so the temperature at the start is likely to be around 40F. Brr! – for standing around waiting for the race to start but pretty darn perfect for running.
I think I mentioned previously that this race was my original goal half marathon race for the year. I really wanted to break 1.40 this year. Luckily, Salt Lake City went better than expected and this monkey is off my back. So, how to approach this race? A PR is not going to happen, but I still want to get the most of a prepaid and fully supported long run down a scenic canyon.
1. Negative splits
I actually managed to run a negative split for my first half marathon (my first mile was 8.30 min). And I finished the race feeling pretty good. Salt Lake – not so much. The last two miles were pretty hellish. So be conservative for the first half and finish strong is my number one goal.
2. Have fun
This is a net downhill race in a scenic canyon. I want to take it in. I recently got s SPIbelt and am planning on bringing my phone. Not going to guarantee I’ll take a whole bunch of photos (my competitive nature will kick in at some point) but I want to run with a smile on my face.
3. Remember marathon training
This is my long run for the week. And I would like to be able to walk up and downstairs on Sunday. Start slow and run by feel. And be ready to get back to marathon training by Tuesday.
I still have a time goal. Anything sub 1.50 would be nice and the closer to 1.45 the better,
5. Biggest goal
Watch J finish his third marathon and get him back home in one piece. Once I finish my race I will magically transform into uber supportive girlfriend and get him back to the house in one piece.
We have been spending this week carb-loading. (And no snail sightings).
Salmon fishcakes with kale salad and pickled radishes. I am not a huge fan of kale (I know – bad healthy lifestyle blogger) but this salad was legit.
Another recipe from the same website. And I’m pretty sure this is vegan too – if you’re into that. I used komatsuna that we got in our CSA. It tastes like spinach and kale made babies. Not my favorite (a little bitter) but super healthy.
Finally, I made arugula-basil pesto. This one has a chilli flakes to give it a little heat. We had it with gnocchi, asparagus and a gigantic garlic ciabatta. Glycogen levels are maxed out right now.