Race preview: Utah Valley Half Marathon

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.

4. Time?

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.