48 hours from now, I will have completed my half marathon. I can’t believe it’s so close!
Essentially, I’m finished training – completely. At this point, there’s nothing else physically that I can do to get stronger, faster, or fitter. I follow a religious foot, Achilles, and calf stretching and strengthening routine that I’ll do tonight and tomorrow; can’t really ever overdo that, and it’s helpful, even in this final hour.
Today I walked 1/2 mile to warm up, then ran an easy two miles. By easy, I’m referring to intensity. I followed that up with a yoga class – it felt really good to fit in some extended total-body stretching. The instructor’s emphasis for today’s class was on stretching and opening the sides of the body; loved it! Yoga is a wonderful antidote to running and strength training, and I try to fit it in as often as I can – unfortunately, I’ve been neglecting it because my training has taken precedence. It’s ironic that we offer Vinyasa yoga for beginners here at the NutriFit studio http://www.eatwellgetstrong.com/yoga.html, but since I’m working when class is in session, I never get to reap the benefits. Too bad. . .it’s an awesome class!
A couple of days ago I was kicking around the idea of bringing food along so that once we check into our hotel we’re not held captive by over-priced, underwhelming restaurant food. It’s rare that food bothers my digestive system, but now would be a ridiculously horrible time for it to be one of those rare times. . .bringing my own food just makes more sense, especially since we’re driving. My brother likes the idea as well, so that sealed the deal and I decided to go for it.
In advance, I’ll cook up a big pot of whole wheat pasta (extremely difficult to find at a restaurant), saute’ veggies and vegan meatballs for me, and bring shrimp or chicken for my brother, nephew and husband. I’ll toss a huge salad of spinach, mushrooms, and strawberries, mix up my special olive oil-based dressing, and bring fruit and dark chocolate for dessert. When it’s time to eat, I’ll simply plug in the wok, heat the pasta and toppings, and serve up the rest. Cheap, delicious, nutritious, and smart. Well, except for the dish washing; bathtub? Nah. . .just kidding.
I’ll take pics and let you know how it works out in my post-run follow-up blog.
For now, here’s the recipe for the salad dressing – it’s divine!
VERSATILE VINAIGRETTE
1 tablespoon orange juice
2 tablespoons vinegar
2 tablespoons extra virgin olive oil
1 teaspoon Dijon mustard
1 small garlic clove, smashed
½ teaspoon ground, black pepper
In a small glass jar, combine orange juice, vinegar, olive oil, mustard, garlic and black pepper. Put the lid on the jar; shake contents vigorously until thoroughly mixed.
This salad is actually tossed with this dressing. Yum!
