22 miles

Happy Monday! I’m in an excellent mood today for two reasons – 1) it’s the beginning of my 3 week taper. Huzzah! 2) I had a really successful long run on Saturday. It was a big confidence booster and I am getting so excited for November 7th!

After 8 hours of sleep, I fueled up with my go-to breakfast: coffee, ezekiel toast, banana, and peanut butter (dark chocolate dreams variety).

Alma accompanied me for the first 3 miles and then I met up with four other girls from my running team. Thanks for the company Megan M., Sari, Marissa, and Grace! We stuck to an easy pace on the dirt bridle path until mile 13.5 and then switched to the roads to drop the hammer and run some race pace miles. In the miles leading up to the faster portion my legs felt tired (and rather crappy). I wasn’t sure if I was going to be able to run any faster, but surprisingly the change of pace made my legs feel a little better. 7:30 ish pace wasn’t a walk in the park, but it wasn’t exceptionally hard either. I felt like I could have run another 4.2 miles if I had to. After 7 1/2 miles at race pace, I cooled down for another mile.

1    00:09:34
2    00:09:10
3    00:08:51
4    00:09:02
5    00:08:56
6    00:08:36
7    00:08:40
8    00:08:39
9    00:08:52
10    00:09:01
11    00:08:47
12    00:09:03
13    00:08:20
14    00:08:06 <—- Marathon pace begins!
15    00:07:32
16    00:07:27
17    00:07:38
18    00:07:23
19    00:07:31
20    00:07:24
21    00:07:14
22    00:08:27 <—- cool down

Total: 22 miles in 3:04:23

I fueled with a mini bottle of Gatorade during miles 8-10 and then ate an espresso GU gel around mile 16. No tummy troubles to report and I had consistent energy levels throughout.

After chugging some water, I propped my feet up on the wall. This helps prevent blood from pooling in your legs and reduces inflammation.

BBB was visiting this weekend and the rest of my day featured some fabulous eats. To begin – the boy whipped up some delish pumpkin spice pancakes with butter and maple syrup.

After brunch, we took a walk to Whole Foods (I think a little bit of movement post-long run prevents soreness) and I found my favorite beer ever!! I think I squealed when I saw it on the shelf. We snagged the very last 4-pack.

Whilst I sipped on my beer (and maybe got a little tipsy…), BBB prepped Turkey Pumpkin Chili. Holy healthy! This dish was made with white meat ground turkey, black beans, tomatoes, bell pepper, jalapeno, pumpkin, and spices. So many vitamins, fiber, and protein. My body was happy! We served the chili with some grated habanero cheddar that Cabot Coop sent me to sample and tortilla chips.

Sunday was a very chill day – I started off with a 4-mile recovery run and followed it with more yummy foods. Bagels! Leftover chili! Yum.

For dinner, I made ravioli that I had a coupon for (thanks Foodbuzz and Buitoni!) I tossed the wild mushroom agnolotti in some homemade pesto and served it alongside CSA arugula and tomatoes. I made an asian-inspired dressing. I realize asian dressing + pasta is kind of weird, but it tasted good! The dressing was super simple – in the bottom of a salad bowl mix together 1 Tbs soy sauce, 1 Tbs rice vinegar, and then whisk in 2-3 Tbs of sesame oil. Toss lettuce to coat. Voila!

And the very best thing I ate this weekend?? Pumpkin cheesecake with gingersnap crust and browned butter pears. Hooray! Not a bit healthy, but so so delicious.

Finally, this message greeted me in my inbox on Sunday night. 72.5 miles for the week. I did it! A mileage PR. Let the taper begin!! I’m relishing my scheduled rest day.

Questions –

What’s your favorite way to enjoy pumpkin?

What’s your approach to scheduled rest days? Love ’em? Hate ’em?

  • bitchin’ 22 mile run AND eats! looks like you and triple B had a tasty weekend. i am especially lusting after that cheesecake. and those pancakes. mmmm. i am all about pumpkin in the round – roasted pumpkin with breadcrumbs, herbs, butter and cheese. it’s truly fabulous.

    since five out of seven days are rest days for me, i’ve come to embrace them. 🙂

  • honestly you make me ALMOST want to train for a marathon again!!! 🙂 i love how well you carry out your plans and your execution (and where your training has gotten you) is on the money! great job with all of your hard work! and a low 7 pace at mile 21?! AWESOME. it’s hard to push when so many miles are behind you already. can’t wait for race day!

  • And…I wish I had stayed for cheesecake. Dizzamn. Did you make it to Mood?

    This is weird, but probably my favorite pumpkin creation is a vegan pumpkin pie that my mom makes…with tofu. It’s much better than it sounds, and since I’ve been eating it since I was a small child, it’s the only kind that tastes right to me.

  • Pumpkin cheesecake isn’t a bad way to enjoy the flavors of fall!

  • Yipes, I am very impressed with your run. Dropping the pace down so quickly like that… wow. What a fantastic way to finish up the bulk of your marathon training. You must be so excited to see what you can do. Hmm, my approach to scheduled rest days… I quite enjoy them if I feel I’ve earned them, otherwise they leave me feeling fidgety. Enjoy your taper!

  • Kristan

    Congrats on the 72 mile week!! You are going to be ready to rock the marathon. Following your training makes me sort of miss running the marathon.

    My favorite use of pumpkin has to be in beer! Although the turkey pumpkin chili looks so so good! I have to try it.And rest days- love them! It is my day to get stuff done before or after work.

  • Awesome 22 miles!! Woohoo let the taper begin. I personally enjoying tapering. At least in the beginning. Towards the end I start to feel kind of guilty and questioning if I’m prepared, but the start is always great.

    Remind me – Are you running Boston in 2011?

  • wowza. way to push out those wicked fast miles at the end! great job 😀

  • I’m one of the weird people that doesn’t like pumpkin. I feel so guilty about taking rest days. I have to get over that. I usually relax with the hubby all day while resting.

  • You inspire me like no other, Miss Megan. Seriously.

    Pumpkin pancakes are definitely up there!

  • pumkin galore! MAking me so hungry. I like pumpkin muffins (au bon pain’s > DD actually!) and cupcakes (Melissa’s, Sugar Sweet Sunshine). But as for recipes, I like to make pumpkin dip for pretzels…soon/eventually to be found in Women’s Running Magazine!

  • Just found your blog! Your marathon training seems to be going great, and the pumpkin pancakes look delicious! 🙂

  • Congrats on the 72.5 miles– that is amazing. I think you are ready for this race 🙂

  • Congrats on a big week and great last long run. Enjoy the taper.

    I am a high mileage runner. But I always take Monday off. I look forward to Mondays because 1) it gives my body a needed break so I can crank out a few doubles and big mileage and 2) it makes me excited to run again by Tuesday. Every week I get to look forward to my week training beginning and come in feeling mentally and physically fresh. It works well for me!

  • After looking at your pacing, I realize what I did completely wrong this weekend at my marathon. I went out with the 3:40 pace group and the pacer did not hit every mile at 8:23. Instead, we ran some at 8:09, some at 8:25 and it fluctuated. By mile 14, I was toast. I have never been in so much agony during any of my training runs, and I know it’s because I start them off slow (like you did!). Anyways, lesson learned. BTW, what’s your take on pace groups? Great job on completing your 22! Enjoy the taper 🙂

  • pumpkin pie. it is the only part of the thanksgiving meal that i truly dream about. also, it is closely followed by pumpkin ice cream, which is closely followed by a tie between pumpkin curry and pumpkin bread. i heart pumpkin, obviously.

    i was going to say that i feel like it’s been too long since i’ve seen you, and then i realized: you ran 72 freakin’ miles last week. congrats lady. seriously.

  • You are so speedy it just kills me! That chili looks GOOD! As for pumpkin…any form of muffin or cookie is my fave. I have yet to try a pumpkin spiced latte, but something tells me i would LOVE it!

  • Julia

    Anything one can do with pumpkin is just fine by me. My all time favorite has to be Kadu at my fave Persian restaurant. Sauteed pumpkin topped with yogurt (and optionally meat sauce also).

  • Great long run to end on, man! I love the pumpkin-themed feasting as well. (cheesecake nom nom nom). I am particular to pumpkin bread myself 🙂

    Usually I hate rest days, but during these last few weeks of training I’ve definitely needed them (and maaaybe even liked ’em!)

  • You are so fast it makes my legs hurt! Or maybe it’s just my lungs weezing due to my short stint at altitude… Rest days are something I don’t like, but I understand. My mind hates them, but my body loves them!

  • I am so, SO excited FOR YOU for November 7 🙂 You are going to rock it, lady.

    I also prefer my pumpkin in beer! I’ll have to keep an eye out for that one, I don’t think I’ve had it before!

  • emily

    turkey pumpkin chili!!

  • nooch ideas: http://www.thehealthyeverythingtarian.com/?p=9555

    you are a running machine. seriously…72.5 miles?!?! woman, work. it. out.

    i want like all the food you’ve featured on your blog all month (yes, i just caught up on all your october posts). you know i love you. thangs just be busy. although, seeing your running schedule has me thinking maybe i’m not as busy as i think…

    BBB is SO cute!!! you two are adorbs 🙂

    love you mama – keep on doin’ the dayum thing. i love that i can always come here and get the motivation i need to run. which hasn’t happened in forever. oops!

    happy tuesday 🙂

  • Beast long run, yo. But it’s what we’ve come to expect from you. 🙂

    BTW – I like that weekly report from Strands. Need to get on that.

  • I love pumpkin as a sweet but I really like it with curry too! Its a super flavor combo.

  • That is a great run!!

  • I’m not much of a runner, but I admire those who love to run! Way to go on your mileage PR. And as you know, the farm families who own Cabot appreciate your support 🙂
    ~Jacquelyn

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