My training for week 11 was much improved from the past 2 weeks. I'm determined that working night shift is sabotaging my training cause as soon as I got back to San Diego and knew I had to work the next day all I could think about was how I was going to get my workout in between trying to sleep all day in preparation for the night shift. Ugh, since I'm not going to be coming off night shift any time soon I guess I'm going to have to figure something out! I am pleased with 4/7 days of exercise but ultimately would have liked to get a long run in and maybe 5/7 days of exercise. That will be my goal for next week!
Monday, February 7th: Rest.
Tuesday, February 8th: 40 minute Run, Flight to Seattle.
Wednesday, February 9th: 3 mile hike (ran about 1/4 mile)
Thursday, February 10th: 40 minutes of Pilates
Friday, February 11th: 40 min run (2.91 miles)
Saturday, February 12th: Rest, fly back to San Diego.
Sunday, February 13th: Rest, Work.
Sunday, February 13, 2011
Wednesday, February 9, 2011
three-3-tres
It is officially 3 months, 3 weeks and 3 days from when I will be running a half marathon. Given my training blaa-ness (yes I made up a word, my blog, my words!) I am a slightly really nervous about this! I am confident I can change that and I will be "prepared" for the half marathon on race day in June!
Monday, February 7, 2011
ten
week 10 recap:
This week sucked (pardon my French) in terms of diet and exercise and well probably life in general since I feel like all I did was work...ugh. Anyways I am not proud of my lack of accomplishments this week but since I vowed to be easy on myself through the ups and downs of my training I will accept this week as a hick-up and start fresh with week 11. Week 11 will be mostly spent in cold, damp Seattle visiting my friend Kristin....which will surely make my workouts tough for other reasons but I'm determined to get 2-3 runs in this week and hopefully some cross training in too!
What I did do this week was 2 elliptical workouts, one followed by weights and a 2.3 mile run while pushing a jogging stroller since I was babysitting my friend Pati's baby. On top of my workouts I babysat twice, had a massage and worked 4 night shifts. Here is to wishing me luck on week eleven, I need to get out of this training funk sooner or later so I'll take it sooner!
This week sucked (pardon my French) in terms of diet and exercise and well probably life in general since I feel like all I did was work...ugh. Anyways I am not proud of my lack of accomplishments this week but since I vowed to be easy on myself through the ups and downs of my training I will accept this week as a hick-up and start fresh with week 11. Week 11 will be mostly spent in cold, damp Seattle visiting my friend Kristin....which will surely make my workouts tough for other reasons but I'm determined to get 2-3 runs in this week and hopefully some cross training in too!
What I did do this week was 2 elliptical workouts, one followed by weights and a 2.3 mile run while pushing a jogging stroller since I was babysitting my friend Pati's baby. On top of my workouts I babysat twice, had a massage and worked 4 night shifts. Here is to wishing me luck on week eleven, I need to get out of this training funk sooner or later so I'll take it sooner!
Sunday, February 6, 2011
healthy recipe no. 8
Split Pea, Barley and Ham Soup
by Sara (with inspiration from my favorite childhood soup made by my mom)
This soup is a real "belly warmer" (as my mom would call it). It's thick, hearty, very flavorful, filling, and easy to make. For the cold winter months this soup is great. This recipe makes enough for a family of 4-6 with possible left overs. I made it for myself and stored some in the refrigerator and some in the freezer for later. I hope you enjoy this great healthy recipe!
1 bag dried split green peas
6 1/4 cups of water plus 1/2 cup
1 can (15 oz) of low sodium chicken broth
1/2 cup dried barley
1/2 tablespoon butter
1 1/4 cup of chopped carrots
1/2 medium yellow onion, chopped
1/4 teaspoon dried oregano
cracked pepper and salt to taste
Optional: 1 pound ham (I used a cured smoked ham from Trader Joe's, but you could also use a ham hock; or omit the ham for a vegetarian soup)
1. In a large pot combine dried peas, 6 1/4 cup water, and chicken broth. Bring to a boil and then allow to simmer until most of the liquid has been absorbed, about 30-40 minutes.
2. Pour in 1/2 cup dried barley to pea mixture to soak up rest of the liquid, if needed you can add 1/2 cup of water to mixture to complete barley cooking.
3. In a separate pan melt butter and saute carrots, onions, oregano, salt and pepper in the melted butter. Once cooked down, after about 5 minutes, add carrot/onion mixture to the peas and barley.
4. If using ham, place a whole piece of ham to the pot and allow to continue. Once the barley is cooked, and pea mixture is thickened, remove the ham and cut into bite size pieces and return to soup. Your hearty, rustic soup is now done and ready to enjoy ...possibly with a piece of crusty bread!
Tip: If eating chilled soup, place in a saucepan on low-medium heat until warm or in the microwave for a few minutes. If the soup is too thick you can add a few tablespoons of water to thin down (you will most likely need to do this).
by Sara (with inspiration from my favorite childhood soup made by my mom)
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| Photographed by Sara |
This soup is a real "belly warmer" (as my mom would call it). It's thick, hearty, very flavorful, filling, and easy to make. For the cold winter months this soup is great. This recipe makes enough for a family of 4-6 with possible left overs. I made it for myself and stored some in the refrigerator and some in the freezer for later. I hope you enjoy this great healthy recipe!
1 bag dried split green peas
6 1/4 cups of water plus 1/2 cup
1 can (15 oz) of low sodium chicken broth
1/2 cup dried barley
1/2 tablespoon butter
1 1/4 cup of chopped carrots
1/2 medium yellow onion, chopped
1/4 teaspoon dried oregano
cracked pepper and salt to taste
Optional: 1 pound ham (I used a cured smoked ham from Trader Joe's, but you could also use a ham hock; or omit the ham for a vegetarian soup)
1. In a large pot combine dried peas, 6 1/4 cup water, and chicken broth. Bring to a boil and then allow to simmer until most of the liquid has been absorbed, about 30-40 minutes.
2. Pour in 1/2 cup dried barley to pea mixture to soak up rest of the liquid, if needed you can add 1/2 cup of water to mixture to complete barley cooking.
3. In a separate pan melt butter and saute carrots, onions, oregano, salt and pepper in the melted butter. Once cooked down, after about 5 minutes, add carrot/onion mixture to the peas and barley.
4. If using ham, place a whole piece of ham to the pot and allow to continue. Once the barley is cooked, and pea mixture is thickened, remove the ham and cut into bite size pieces and return to soup. Your hearty, rustic soup is now done and ready to enjoy ...possibly with a piece of crusty bread!
Tip: If eating chilled soup, place in a saucepan on low-medium heat until warm or in the microwave for a few minutes. If the soup is too thick you can add a few tablespoons of water to thin down (you will most likely need to do this).
Tuesday, February 1, 2011
happy february!
The shortest month of the year is here...
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| image from a Kate Spade desk calender |
These are a few things I'm looking forward to this month....
... a visit to Seattle to see Kristin and Haley!
...seeing my dad while he is in town for a conference!
...starting my Spring vegetable garden!
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