More hot days and long runs, more easy summer eats to refuel in this WIAW. Yesterday after my morning 5 miles, I refueled with a cup of coffee and a goat milk yogurt at my apartment before heading to work and digging into my real breakfast.
My mileage was supposed to increase this week, after last week’s cutback, but I ended up running a little less than last week instead. My left hip has been sore lately – which surprised me when it first started to ache because up to this point, all my injuries have been on the right side of my body, including a broken ankle ten years ago, tendinitis in my knee, and a pulled hip flexor two summers ago. While having to work with and around an achy hip isn’t my first choice for the second month of marathon training, I still think overall it’s going as well as the first, because I’m focusing more on ways to stretch, strengthen, and stabilize my hip and other joints and that should be beneficial in the long run.
I’ve been thinking lately about how to make the most of summer running, because while I love this season and particularly this month (fireworks and my birthday, what could be better?) the heat and humidity in the Northeast can mean training is a challenge. I am not a natural warm weather runner, and in fact I sweat and eventually wilt in the heat, so it amazes me that I can accomplish what I do, looking back. How do I do it? I follow these five tips for summer running, for the other runners out there who would rather require long sleeves for a long run than an ice bucket to pour over their heads afterwards.
This WIAW covers a Saturday that began with post run brunch in New York City and ended at a wedding with perhaps the most food I’ve ever seen in one room. Unfortunately I was too busy to get many photos, but I hope my description does it justice! Anyway, brunch was two gluten free waffles along with a spinach and Cheddar cheese omelet.
And the second month of marathon training has begun! This was a cutback week, so my overall mileage decreased compared to last week, but I felt good on each and every run despite a few twinges in my hip that I’ve been feeling lately. Getting to the starting line injury free is a top priority, so I’ll consider it a good week overall.
As I mentioned in my June monthly recap, this was the first month of my training plan for the New York City Marathon on November 6. My plan, crafted for me by Laura at This Runner’s Recipes, will last for five months and bring me right up to the starting line. At the end of each month, I’ll write a recap of my training and include the highlights as well as what I want to work on in the following weeks. Hopefully it will be helpful both for me and anyone else looking to do a 5-month marathon training cycle!
This WIAW is all about some eats from Fourth of July weekend. I didn’t photograph a full day on any one day, so it’s a bit of a grab bag – all delicious. I started most of the days with a pre run snack of a Larabar and apple, then moved on to a post run brunch of 4-5 scrambled eggs with turkey or ham and cheese and slices off a loaf of Le Pain Quotidien’s gluten free seeded bread.