I should have been born a woman of leisure. I uncharacteristically took two days of vacation this week with absolutely no plans — and it was glorious.
I ran, yes, and did my stretching and some core work, but I also went fishing with el husbando, painted our garage doors, ran a gazillion errands, cleaned out my closet and baked yummy treats. All that and I still have the weekend to enjoy. Winning!
Tomorrow should have been my 26 mile training run — the 50K plan‘s longest — before taper, but I’m delaying that until next week. I’m running up to 18 tomorrow with my friend, Vicki, and running the 26 next week when a bunch of friends and I are doing the Lake Lansing Team Marathon and running all the loops. The event is a favorite and I’m really looking forward to hanging out with the Black Girls RUN! ladies and, yes, eating a ton of food.
Last year’s Lake Lansing Team Marathon shenanigans.
I’m amazed that I’ve spent most of the summer training for what may be my first (and only) ultra marathon, with taper just a week away. Tick. Tock. Wowza. Taper for my first half and first full drove me a little loopy, but I think I’ll be just fine this time around because I’m more experienced and because this go-round has been so long and has had me running so very many miles. I’ll check in and will let you know if I’m faring.
In the meantime, here’s a week’s worth of meals so you have more time to run. And this is how I plan my meals in the first place.
- Zesty Italian chicken and spaghetti with a green salad and garlic bread
- Spaghetti and (precooked) meatballs, rolls. I particularly like this Weight Watchers Favorite Tomato Sauce
- Ground beef tacos, shredded lettuce, tomatoes, cheese and guacamole
- Stuffed manicotti (beef, cheese and red sauce), salad, rolls
- Turkey panini (on the George Foreman grill), chips, fruit
What’s on your training plan this week? Have you found any new recipes? Feel free to share your blog post if you’ve written about this topic before.