The first week post-marathon was kind of a recovery slash slow return to running, and I guess NYCM training week 1 of 4. That doesn’t really make any sense, but let’s go with it. Running went pretty much as planned and I ended the week with about 36 miles, all fairly easy paced.
Last week (NYCM training week 2, if you will), I tried to repeat taper week #2 from Wineglass training and think it went pretty well. Here are the details:
- Monday: rest
- Tuesday: 10 miles with Betsy, including 5 x 3:00 minute pick-ups with 2 minutes rest in between; strength (abs, arms, legs)
- Wednesday: 8 miles easy, strength (abs, legs)
- Thursday: 9.5 miles easy, strength (abs, arms)
- Friday: 5 miles easy, 20 minutes yoga for runners
- Saturday: 16.75 miles, 6 @ MP
- Sunday: 7.25 miles easy, strength (abs, legs)
Total: 56.5 miles
It felt good to have a semi-hard week after taking it easy post-marathon, and I have to say it’s pretty exciting to have another big race to look forward to really soon. I also feel like I’m having constant deja vu. There have definitely been moments where I’ve questioned my sanity (not to mention physical capability) of running two marathons in one month. I’m more of a train really hard for goal race and give 110% during goal race, rest and repeat kind of person. But, Wineglass didn’t go as planned and neither did the NYC Marathon last year. I can’t imagine missing this year’s race, and also can’t help but think I have some unfinished business to take care of before the fall marathon season is over.
We’ll see what happens, I guess 
I was reading my November Runner’s World the other day (it came about two weeks late… hmmf) and was excited to see multiple pages devoted to one of my favorite foods – pizza. Pizza gets a bad rap for being “unhealthy” – especially here in NYC where the slices are often bigger than my head and dripping with grease – but it doesn’t have to be. Pizza is a great source of carbohydrates, which we all need to fuel our runs/workouts, and is an excellent vehicle for veggies, protein and a little fat. It can be a very well-rounded, nutrient-packed meal with a ton of possible combinations.
Even though I live in the Mecca of delicious pizza, I much prefer to make it at home so I can put whatever I want on it and it’s guaranteed to be super fresh and delicious right out of the oven (note: I buy the dough at Whole Foods but will one day be adventurous enough/have time to make my own). Runner’s World has some great, creative recipes I want to try, but here are a few of my go-tos:
Veggie Pizza with Fresh Mozzarella (serves 1)
(pictured above. you have to say mozzarella like Tony Soprano)
- ~4 ounces whole wheat or plain store-bought pizza dough
- 1-2 ounces fresh mozzarella, sliced into thin medallions
- 1-2 tbsp pizza sauce
- 1/2 cup raw spinach
- 1/4 cup broccoli florets
- 1 small plum tomato, sliced
- 1/4 cup crimini mushrooms
Instructions:
Pre-heat oven to 425 degrees. Work the pizza dough into a large circle (I do this with my hands, you can also use a rolling pin) and spread onto a pizza stone or cookie sheet covered with nonstick cooking spray. Spread pizza sauce evenly onto dough and add cheese on top of sauce. Cover cheese with spinach, followed by tomatoes, broccoli and mushrooms.
Pesto Pizza with Goat Cheese, Chicken and Veggies (serves 1)
- ~4 ounces whole wheat or plain store-bought pizza dough
- 1-2 ounces goat cheese
- 1-2 tbsp pesto
- 1-2 ounces grilled chicken
- 1/4 cup broccoli florets
- 1 small plum tomato, sliced
- 1/4 cup red onions
Instructions:
Pre-heat oven to 425 degrees. Work the pizza dough into a large circle and spread onto a pizza stone or cookie sheet covered with nonstick cooking spray. Spread pesto evenly onto dough and add cheese on top. Cover cheese with tomatoes, followed by chicken, broccoli and onions.
How is your taper going (if you’re tapering!)? Favorite pizza recipe? I want to try something fall-like soon with butternut squash, or maybe figs and gorgonzola?