Hey gang! Dinner last night was risotto!
YUM! With:
- Carrots
- Zucchini
- Onion
- Sundried tomatoes
- Artichokes
- Shrimp
- Red pepper and asiago chicken sausage
I put some shredded asiago on top and it was delish! I do not add cheese to the risotto but put it on top instead. This helps me control the cheese amount better and then everyone can have as much or as little as they want. 
I know this isn’t technically how risotto is done but it works for us!
Then I had a glass of white (celebrate!) and some dark chocolate with sea salt. YUM! And I read for a wee bit and crashed out in my warm toasty bed in my warm toasty house.
I got up this morning to snow on the ground. Bleh. I’m over snow. :p When I took Rocky outside for his morning potty run, I noticed how not cold it was. Hrm. Then as I headed out for my run I realized how much of a mess everything was turning into. It was warm out so the snow was melting quickly, turning into a slushy mess on the roads. Yick! I did 4.5 miles and headed home. It was a tad slippery out and my hamstrings were getting a little tight. I was perfectly fine with a 4.5 mile run though!
I’m feeling pretty good about my training so far. My long run is up to 8 miles and I think I might be able to jump that to 9 here soon. The half I want to run is in May and I should be pretty ready to knock that out by then! My goal is to have run 13 or at least 12 miles a few times before the race. I know this goes against most training plans but to be perfectly honest, I don’t understand the theory behind cutting the training short.
Last year my training plan cut me off at 10 miles with the expectation that come race day I would just tack on those extra three miles no problem. Sure, I’ll just add on another 5k there at the end on race day! And marathon plans do the same, cut you off at 20 miles expecting you to just add those 6 miles on at the end.
Sorry, but this seems like it’s covered in Crazy Sauce to me and I think that’s part of the reason why I got injured last year (combined with not enough strength training). Adding on a mile a week was too aggressive for me, so adding on 3 more miles, no go. I have to take it slow and add on a mile every few weeks or so. I have to be able to run something consistently so that my body gets used to it before I start increasing my miles. Otherwise my legs get tight and I’ll strain something. Again.
Dinner was fish! YaY!
Salmon with a marinade of:
- Teriyaki sauce
- Honey
- Toasted sesame oil
- Coconut oil
- Garlic chili sauce
- Garlic powder
- Smoked sea salt
- Cayenne pepper
So good!
Asparagus on the side with:
- Olive oil
- Habanero hot sauce
- Soy sauce
- Garlic powder
- Sea salt
And leftover risotto to round out the meal.
Alright gang, wanted to bust this out so I can hit the bed to read! Catch you on the flip side!
P.S. I forgot to take a picture of today’s smoothie! Whoops! I must have been too busy stuffing my face with lunch. :p
Ohhh that risotto looks and sounds fantastic! And with shrimp and chicken sausage?! Yum!
I think it’s great you’ve been able to get a good idea of what works for you training wise. Everyone has their own pace, and sometimes it can be hard to listen to our bodies.
I think it’s smart to put cheese on the top because risotto can be so rich! And sometimes when it’s mixed in, you can barely taste the cheese!
As you probably know, I am completely new to running and tacking on a mile a week is INSANE to me. I agree with you that it should be done slowly. I’m taking my dang time training for my 5k and eventually my 10k. Injury is so not worth it!
I’m glad you wrote about this topic. My dad is running a marathon in a few months and I asked him if his training stopped at 20 miles and he said, “No Amanda, a marathon is 26.2 miles.” Like I didn’t know! LOL
Glad you’re thawed out :)
I think the same thing about training plans!
You are in OH, right? Are you running the Flying Pig? Is that in May? Sorry if I am completely off base. It seems I have asked you this before.
I am up to 8 miles now also, and my half is 3/1. I think I will just keep the mileage up since I am not going for a PR. Why not? If I can run this far, and am not hurting and taking care of my body, what’s the biggie? When I am marathon training, 8 miles will be a short run ;)
Kilax, I am in Ohio but the Flying Pig is in Cinci and I’m in Columbus.
Nope, you haven’t asked me that before. But Lori, who comments, her hubs is doing the Flying Pig! :)
The risotto looks great! Sounds like your running is going well. I agree with you on the big jumps. I’m amazed at people that can actually follow a 1/2 or full schedule. I need more time too. The jump at the end has always been crazy to me. I mean, if you are going to run 26.2 why not make sure you can do it before the big day. The reasons I’ve been given as to why they cut off have never been convincing. :)
I’m having trouble with shin splints. I’m being careful not to push myself too hard because I don’t want to get a stress fracture. I feel like I could push through but I’ve been warned not to. So anyway, I did 4 this week and I’ve got 6 on the schedule tomorrow so we’ll see how it goes.
Lori, Indeed, not only follow them but not get injured. However everyone’s different so it’s probably safe to assume that some people can do those big jumps like that. I’m just not one of them! :p I don’t understand the reasonings behind the cutoffs either. It boggles my wee brain cell.