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Easing Back into Weights

It’s Tuesday night and I made it home in time to do some light cleaning around the apartment, catch up with a good friend via phone, and make dinner. What a perfect end to a great day.

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If you’ve never tried Alexia Sweet Potato fries I suggest you pick them up the next time you’re in the freezer section of your grocery store.

This morning was my first time returning to the weight room post marathon. Last week, my personal trainer spent our one session just stretching me and helping my body limber up again. Today however was back to the grind. We spent the time completing a measurement session and then a diagnostic session to see where the marathon left my muscles. The month leading up to the marathon we started to cut back the heavy weights so my muscles wouldn’t be sore for my runs. Instead of using heavy weights during our session Lauren focused on body weight movements and dynamic training.

Since our last measurement session back in September, I lost inches in my triceps and abdomen and had lost four pounds! I can share the specific measurement timeline tomorrow when I have all the data but I was excited to see that our work paid off, even without the heavy weights.

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I learned the importance of easing back into weights during today’s session. After an amazing warm-up run on the treadmill I was feeling especially excited about pumping some iron. After our first set of squats I asked her to “pile on the weight” because I felt strong. Luckily Lauren knows how important it is to ease back into weights because our heaviest weight today, still 15 pounds lighter than what I was squatting back in early October, left my hamstrings screaming. In fact, if Lauren hadn’t been there, I could have easily torn or pulled something.  I’m going to spend time foam rolling and stretching this evening so I’m ready for my run tomorrow morning.

Last but not least, I’m starting to get excited about training for a few half marathons this Spring. While I’ve already signed up for the Rock and Roll Half in Washington, DC I’m still considering a few others such as the Manhattan Half, Nike Virtual Half, and Flying Pig Half Marathon in Cincinnati.

If you’re a runner, what is your favorite half marathon and why?

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Also, check out these two great blog posts both of which are incredibly inspirational in their own way: Dori’s Surprise Marathon and 52.4 in 48 hours!

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ashleyd /

A Classico Easy Dinner

 

Happy Tuesday! I hope everyone had a great day. I can’t complain about my work schedule this week since I’m not traveling. But, I do find that every other thought leads back to the marathon.

My manager: “Are you working from home on Friday Ashley?”

Me: “Well, working from home on Friday allows me to elevate my feet all day, foam roll every hour, go to the expo on my lunch break, and stay out of heels. So, yes, I think I’ll definitely take advantage of that perk on Friday!”

This morning my taper schedule called for a rest day. Since Bo woke up at 5:30 I figured I might as well wake up and do some gentle yoga and stretching.  You may have noticed that I didn’t go to any more yoga classes last week even though I originally intended to fit at least two classes in last week. I found myself pretty sore after the class last Sunday and both my running coach and personal trainer advised against yoga classes until after the marathon. It’s easy to stretch too far in a group class that isn’t designed for marathon runners. One stretch beyond my limit could result in a tweaked muscle.

Therefore, I’ve snuck in a couple of online yoga sessions in the comfort of my living room. This morning’s yoga session was compliments of Runner’s World and exactly what I wanted.

IMG_5198 (640x478) My breakfast was inspired by another Runner’s World article which professed the wonders of chia seeds. After some digging I found my bag of chia seeds, purchased from GNC two months ago, hiding in the back of our pantry. When mixed with the oats, banana, cinnamon, and water the chia seeds added wonderful bulk to my oats and a new texture.

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It’s amazing that 1 serving of these little seeds can help with inflammation, pack in tons of fiber, and provide calcium! If you’ve never given chia seeds a chance I highly recommend adding them to your yogurt, shakes, or oats.

All the marathon thoughts left me craving carbs for dinner this evening. I knew we had pasta in the pantry but was racking my brain trying to remember whether we had any frozen sauce. Luckily, Foodbuzz and Classico came to the rescue this evening!

IMG_5201 (478x640)As part of the Foodbuzz Tastemaker program, Classico sent me a complimentary jar of their new Light Creamy Alfredo sauce to sample.

IMG_5208 (478x640) I added peas and tomatoes to a serving size of the sauce, simmered on the stove for 10 minutes, and then tossed it with my al dente penne.

IMG_5209 (640x478) IMG_5210 (640x478)The alfredo sauce is definitely tasty but it does not have the same thick consistency you expect from an alfredo. While I really liked the taste, and would most likely purchase this sauce, I wish they could make it a bit thicker. If I hadn’t measured the sauce portion I think I would have used more by accident due to the sauce’s thinness. But, for 60 calories per 1/4 cup serving, you can’t beat it!

After dinner, while going through today’s mail, I came across an especially exciting treat: my marathon outfit!

IMG_5205 (640x478) IMG_5206 (640x478) As you may recall, Choose Cherries is sponsoring me and a few other runners for the New York City Marathon. As part of this partnership I’ve had the opportunity to incorporate cherries into my recovery and training plan, interview their dietician who is also a marathon runner, and partner with a great company!

Seeing my outfit, branded and decked out with my name, put me in the best mood! I’m ready to enjoy the next few days of taper and honor the rest period so I can run a fabulous 26.2 miles on Sunday!

Oh, in case you’re interested in tracking me, the links to the tracking tools can be found here and on this page as well. My information is below:

Bib #57106

Start Time: 10:40

I’m off to spend time with my compression socks! Have a great evening!

Question: What is your favorite song right now that I should add to my marathon mix?

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Chunky Turkey Primavera

Yesterday, in between baking delicious pumpkin cookies, going to Target, and seeing 50/50 my mom and I spent some quality time in the kitchen together.

I requested a pasta dinner last night in preparation for today’s run. Instead of going to Bella’s for dinner my mom suggested we make our primavera sauce. We referenced this mouth watering recipe but ended up going down our own path which included lots of vegetables, a mix of dried and fresh herbs, and lean ground turkey!

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Please note the amazing blender in the above picture which my parents received as a wedding gift in August of 1977. I can only hope that some of my amazing wedding gifts survive the years to be used and appreciated by my children. We used the blender to pulverize the can of fire-roasted whole tomatoes my dad bought the previous night, along the fresh basil, onions, and spices.

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Don’t worry, all my parents’ appliances aren’t 33 years old! This Viking unit is an induction burner which doesn’t put off any heat uses less energy than a stove. It also heats up and cools down quicker as a result!

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The process of making our own sauce was easier than I remembered, left an amazing aroma in the kitchen, and was quite fast. Admittedly, we should have consulted a few recipes during the process as our primavera, while delicious, needed more sauce. The spaghetti and meat absorbed the little bit of liquid in the sauce leaving it drier than we normally prefer. But, the flavors were amazing especially the basil and peppers!

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The quality time spent in the kitchen with my mom cooking together was priceless. We had such a wonderful time gossiping over the simmering sauce and boiling pasta.

Chunky Turkey Primavera

Ingredients

1 large can of fire roasted tomatoes

2 cloves fresh garlic, minced

A few leaves basil, finely chopped

1 yellow pepper, diced

1 orange pepper, diced

1/2 onion

2 teaspoons oregano

2 teaspoons Italian seasonings

1/4 teaspoon red pepper flakes

1 container mushrooms, sautéed (Canned works fine if you forget to buy them at the grocery store.)

1 pound pack of lean turkey

salt and pepper to flavor

Extra virgin olive oil

1 package of your favorite pasta

Freshly grated parmesan cheese

Directions

1. Empty can of tomatoes, garlic, and minced basil into the blender. Blend until thoroughly broken down and you can’t seen any chunks or basil strands.  Set aside.

2. Drizzle olive oil in heated pan, medium heat, before placing peppers,onion, and mushrooms in pan to sauté.

3. Flavor with oregano, Italian seasonings, red pepper flakes while the vegetables sauté. 

4. Once vegetables soften, transfer into the tomato mixture.

5. Use the same pan, now empty, to brown the ground turkey, seasoned with salt, pepper, and Italian seasoning.

6. Once turkey is browned, transfer the tomato and vegetable mixture back to the pan.

7. Adjust pan temperature to simmer, allowing mixture to cook for 15-20 minutes.

8. While sauce simmers, boil water for pasta.

9. Cook pasta until al dente, drain.

10. Plate pasta, cover with sauce, and top with freshly grated parmesan cheese.

11. Enjoy with loved ones!

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