I spent the week gearing up for Goldy’s 10 mile on Sunday. I still got in some good miles, but I took an extra rest day and did light cross training so my legs would hopefully be fresh to race.
Monday – rest
My legs definitely needed a rest after the spin, run, yoga stuff I had going on the weekend before.
Tuesday – 4.08 miles (9:26/mile)
I met up with a friend and her running group to do a 4 mile run. It was a beautiful spring day for running. So nice to check out a different running route and have some people to chat with a long the way!
Wednesday – 7 miles (9:26/mile)
I debated shortening this run to save my legs, but once I got going it was just easier to do the full 7 miles that were on my plan.
Thursday – 1.97 mile walk
I had to run an errand after work, so it was a good day to just take an easy walk in the evening.
Friday – 4.15 miles (9:39/mile)
Friday was the perfect opportunity to escape the office for lunch with a friend! This also kicked off a pretty epic weekend of good food. 🙂
My plan had 4.5 miles on it, but I ended up just doing a 40 minute easy run.
Saturday – rest
After a relaxing morning and a few house chores, I met a friend for lunch at Young Joni. We shared a pizza and the Brussels sprouts. Both were fantastic!
I ran a few errands and then met up with my sister and a friend for dinner. Our plan was to sit on a patio to enjoy the spring weather. Only problem was it wasn’t as nice and sunny as they had predicted. But, we didn’t let that stop us! We found a cute patio at an Italian restaurant, which was perfect for some carbo-loading.
We hit one more patio after dinner for drinks. I stuck to water and club soda for this patio tour, but I look forward to the next one when I can enjoy a cocktail (or 2)!
Sunday – 10 miles (9:12/mile)
Race day! Stay tuned for the full race recap, but overall it was a great race!
In the afternoon, I kicked back and relaxed. I also may have fallen asleep on my coach for about a half hour. Nothing like a post-long run nap. 🙂
My epic food weekend ended with a home cooked meal. I used some veggies I got from a friend’s CSA to make dinner. I had a roasted beet salad with goat cheese, spinach and a honey, balsamic vinaigrette. This salad is so delicious! You can put goat cheese on just about anything and I’ll love it.
I also roasted sweet potato, turnips, and parsnips. Then I cooked some chicken on my little George Foreman grill to round out the meal.
Did you get out to enjoy the spring weather this past weekend?