I’m well into my taper and feeling…anxious. After my last long run (22-miler), I started to scale back the mileage in order to rest the leggies for the big day. I ended up running 49 miles last week + 1 day of elliptical cross-training. It was the least amount of miles that I’ve run since July, so why did I feel so crappy?? Thursday’s 2 x 4 mile tempo run kicked my ass and Saturday’s long run felt “meh”. Thus, my mind has been creeping into what I call “negative thought territory”.
I’ve been working hard, plugging away for nearly 4 months and yet I still find myself questioning my training. Did I do enough workouts? Take enough rest days? Are my goals too ambitious? Why am I SO tired? I feel like marathoners are particularly prone to these thoughts during the taper period – there’s not much else you can do during this time except “fine tune”. The bulk of your training is done, but yet you feel like there’s more you could or should be doing. When you add together pre-race stress (did you know accuweather already has a forecast for November 7?) and a reduction in mileage, it’s a recipe for restless Megan. I didn’t think it was possible for me to feel antsy and tired at the same time, but let me tell you – it is.
Uhh, so what is the point of this rant? I’m not sure. I guess I just needed to whine about how anxious I’m feeling. This is a big race for me and I’m scared I’m going to screw it up.
So, what do I do when I’m feeling stressed? I break out the Kitchenaid mixer and bake some cookies! My go-to, never fail recipe is infinitely adaptable. You can substitute raisins, coconut, dried cranberries, or nuts for the chocolate chips. Use whole wheat flour instead of all-purpose or use granulate sugar instead of brown sugar. Make it your own! It’s a solidly delicious cookie recipe. Yay, butter.
Megan’s “Make Everything Better” Cookies
- 1 stick of unsalted butter, softenened
- 2/3 cup brown sugar, packed
- 1 egg
- 1/2 tsp vanilla
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 3/4 cup all-purpose flour
- 1.5 cups rolled oats
- 1 cup chocolate chips
- Preheat oven to 350 degrees, line a baking sheet with parchment paper
- In a stand mixer (<3 kitchenaid) or with a hand mixer, cream together butter and sugar. Add in egg and vanilla and beat until combined.
- In a seperate bowl, whisk together flour, salt, baking soda, and cinnamon. Slowly mix this into the buter-sugar mixture.
- Stir in oats and chocolate chips. Drop heaping spoonfuls of dough onto cookie sheet and bake for 10-12 minutes, until lightly browned.
- Cool on a wire rack and then devour!
Don’t you feel better already?
Running in the news
NPR recently ran a story about new research that might prevent the dreaded bonk at mile 20. My worst fear for 11/7/10? Hitting the wall. Well, that and torrential rain.
Live in NYC? The Footlocker RUN store in Union Square is hosting a bunch of (free) running lectures/events this week!
Stressing about the unusually warm weather this week? Don’t fret! According to Runner’s World, hot temperatures during a taper can be a really good thing.
What are you stressing out about this week? Sharing is caring!