Tuna Guac?

Ten days.

That's how long I have to wait until I get to step back on Mexican soil. It's also the day I'll receive my LSAT score (provided the release date is kept). So to say that I'm anxious/excited/thrilled/nervous is an understatement. I'm trying my hardest not to think too much about the LSAT--I already spent four months obsessing over it--but it's proving to be difficult.

Here's the problem. I want those ten days to go by as fast as possible since I want to go home, see my friends and attend my cousin's wedding (which is the main reason why I'm making the trip). But on the other hand, I can't predict my score, so I might want this LSAT limbo to last longer. If I don't know my score, I can't get upset about it right? I'll take the middle ground then: average-speed ten days + score-unknown bliss.

Ten days. Of limbo. That I vow to enjoy to the fullest.

Here's a delicious recipe for a modified guar/avocado salad. I paired it with some Wasa crackers for a light lunch, but I'm sure it tastes great atop a bed of greens or wrapped in a whole wheat lavash. Enjoy!

Chunky Tuna Avocado Salad (adapted from Kalyn's Kitchen)
Active time: 10 minutes. Total time: 20 minutes.
Makes 2-3 servings.

• 1 5oz. can Albacore tuna in water, drained 
• 1 medium tomato, diced
• 1 cucumber, sliced into rounds and diced
• 1/3 cup chopped cilantro leaves
• 1/4 cup thinly sliced green onions
• Juice of half a lime
• 2 teaspoons red wine vinegar
• 2 teaspoons olive oil 
• 1 avocado

1. Place tuna in a medium sized bowl and mash with a fork. Add tomato, cucumber, cilantro and green onions and mix well. Add lime juice, vinegar and oil and stir to combine; season with salt and pepper.
2. Carefully fold in avocado pieces and mix well, but making sure you don't crush them--unless you like your salad less chunky. Chill for 10 minutes in refrigerator and serve.

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...