Saturday, July 13, 2013

And That's A Wrap Folks

Every book, blog, article or story I've read on marathon training has an overarching rule: listen to your body. This means do NOT over train; do NOT go out for a run if you feel injured; do NOT push yourself past your limits.

Well leave it to me to try to do exactly that.


June 23rd I ran my second half marathon. I pushed my hardest and completed 13+ miles at race pace even though my training only specified 10 miles at an easy pace. The following week I stuck to my regular training--meaning that I gave my legs no rest. Then June 30th I ran 14.5 miles at a not-so-easy pace. Come Monday I was beat and injured.

I don't regret either of those runs--more to come about the latter one in my next post--but I do wish I would've adjusted for them in my weekly training. Since I didn't, now I'm facing 2+ weeks of no running and a possible cancellation of my August marathon.


At the moment I'm trying to deal with the physical and mental effects of no running for what seems like ages. After nine weeks of running six days a week, 13 days of no running have left me feeling lifeless and without energy; the thought of having to cancel my first marathon keeps me awake at night.

On the bright side, like stated above, I don't regret the first half of my training. Plus, nothing is decided yet. And as everyone keeps telling me, there will always be another 26.2 miles for me to run.


One thing from my training that for the most part is still active is my diet. I'm obviously not consuming as much food as I was before, but I'm trying to stick to healthy meals. Here's a quick tuna salad that makes for an easy lunch on a hot summer day--of which we've had many lately; I added it to a wrap with a kale and avocado slaw (from Whole Foods).

Greek Yogurt Tuna Salad
Makes 2 servings.
Active & total time: 10 minutes.

  • 1 jar no-salt added albacore tuna in water
  • 1 tablespoon low-fat Greek yogurt
  • 1 tablespoon Dijon mustard
  • 1 lime, juiced
  • 1 teaspoon olive oil
  • 1 large tomato, chopped
  • 1/3 cup cilantro leaves
  1. In a small plate, empty can of tuna and mash with a fork. Add yogurt and mustard and mix well; stir in lime juice and olive oil until combined. Mix in tomato and cilantro leaves. Season with salt and pepper.
*This salad goes great in wraps, sandwiches, veggie salads, or simply as a dip.


**I clearly couldn't stop myself from taking a bite of the tortilla before wrapping...

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