Yesterday was the final performance of Baylor’s production of Into The Woods! I was playing in the pit, which made for a crazy two weeks since we had only 1 night off in the almost two week run (we had tech rehearsals the first few nights of week 1). It is an amazing show though and I had a blast playing Sondheim’s music! I’m pretty excited for the movie coming out in December! Anyone else?! Official Trailer in case you haven’t seen it!
I know I’ve tackled this subject once before because the beginning of last summer I decided to do a running streak and I was punched in the face by a cold and had to take a few days off.
I said I was going to run 4 miles yesterday but I didn’t because I was too busy blowing my nose and coughing. I managed to sleep last night without NyQuil and when I woke up this morning my sinuses felt much clearer so I headed out for my run. I had mentioned I planned on doing 9 miles today, but my body wasn’t there yet and that’s okay. I managed to stay out there for 55 minutes, with three 3 min walk/cough up gross stuff breaks.
So should you run when you’re sick? How do you get back into it?
Well the rule I hear the most is that if you have a fever DO NOT workout. Your immune system is fighting off whatever you have in overdrive and exercise will only make things worse. Another rule to go by is the “neck rule” – if there are symptoms below the neck then take time off, if the symptoms are purely in your head such as a runny nose you are fine to workout.
However, according to some researchers whether you should workout or not depends on the severity of the cold and head sickness. Because I had facial pressure, headache, and a chest cough I chose to use the 72 hour rule and take 3 days off from running. Here is a great article from Runner’s World – Should You Run When You’re Sick?
Now to tackle how to get back into running when you’ve taken those few days off.
This time around I was lucky because Friday was my usual day off so I only missed 2 regular running days. Today I eased back into it by running longer chunks of time integrated with walk breaks, bringing water, and going a little slower. I ran for 17 min, walked 3, ran 12, walked 3, ran 7, walked 3, ran 10. By the end I still felt like I had worked hard but I didn’t think I had over worked my respiratory system. Some people go by the 50% intensity rule after a sickness – here is an article on that!
Tomorrow is only 3 miles and weights so I hope to be able to do that run without stopping just a tad bit slower than usual and be back to my normal running self by Wednesday or Thursday!
I just ate a delicious mixed berry, banana, and greek yogurt smoothie and an egg while typing this up so now it’s time to do my running yoga and get ready for the rest of the day. Happy Monday!
Mileage – 5 miles, yoga
QOD – To keep the body in good health is a duty… otherwise we shall not be able to keep our mind strong and clear. (Buddha)
This past week at school has been insane – tons of concerts, recitals, my recital hearing, a presentation, short paper, long paper, etc. So I really haven’t had much time to blog. However I managed to sneak in 2 nice and fast runs, my final workout with Camp Gladiator, and a yoga session during my weekdays so all was not lost!
I tried a great new “wonder pot” recipe – which if you follow the recipe is vegan and all cooked in one pot! YES! I hate doing dishes! It was a spinach and artichoke pasta and the sauce came entirely from simmering and cooking down some vegetable broth – it was really flavorful! My version wasn’t vegan because I didn’t use any mushrooms since Ben and I don’t like them and threw some chunks of chicken breast on top. But it would be just as good without the chicken, it was so cheap and easy to make and super delicious. It is definitely going on the “go-to” tried and loved recipe board I have on Pintrest.
While I managed to jump start my weight loss this semester I’ve gotten stuck at the same number for about 2 weeks now so I’ve decided to make a change this week and try something totally new! This week I’m going vegetarian and on Wednesday I will be doing a 1 day juice cleanse I purchased from Pressed Juicery! I read SarahFit’s review of the 3 day cleanse and I was mostly interested because some of the juices sound so delicious! I initially wanted to try the 3 day, but I’ve never done a cleanse before and I just couldn’t quite afford the 3 day right now. Considering how they deliver the juices and the fact that the S&H is included in the price I think the cost is incredibly reasonable and I can’t wait to try it and let you all know about my experience!
Mileage – 6.3miles, Yoga for Runners, foam roller
Today is a music packed day (gig, practice, rehearse, perform, watch a friend’s recital) BUT I’m glad to be back on a Sunday Grubday!! My computer is working alright…for now…I’ve still got some work to do on it but for now I can get the important things done.
The cold front and bad weather hitting everywhere else has settled on Texas today, I read that it is going to get down to a chilly 19 degrees tonight! I have a feeling I’ll be doing my recovery run on the treadmill tonight – at least it’s not very far and I got the long run done in the warm but cloudy weather yesterday morning.
As I was looking at my calendar, pintrest boards, and meal planner this morning I realized that Lent begins this week, which means no meat on Fridays. That along with concerts, tests, a festival, and a few other crazy things made meal planning for this week a little troublesome but I got it all figured out. Lent aside, there will be lots of seafood this week since my alone dinners will be shrimp and avocado salads and when Ben joins me we’ll be eating BBQ salmon cakes! The new recipe for this week is Italian Crock Pot Soup which I will be making for most of my lunches this week. I’m making my soup without the ground turkey and just using sausage because I don’t want to spend the extra money on 2 meats.
I’m so looking forward to next week because it is SPRING BREAK. I will get more time to cook so everything doesn’t have to be crockpot/1 pot/3 ingredient type recipes – which means I will have some delicious new recipes to share!
Stay WARM everybody!
Mileage – 3 miles
Ekhart Yoga! One of my new favorite yoga pages on YouTube. I’ve loved all of their sequences!
Here’s a phenomenal list of Leg Workouts from one of my favorite fitness bloggers Peanut Butter Fingers!
Toe Yoga?! Check out this unique running tip and several others from Shape!
So I wrote on Wednesday that I was looking forward to making my favorite cake and some new healthy frosting. Well let me tell you – we just enjoyed the cake last night sans healthy frosting. The cake itself is incredibly simple and has no eggs, butter, or oil!
1 box Devil’s Food cake mix
1 can pumpkin puree
1 bag chocolate chips
1) Mix ingredients
2) Bake in 2 greased and floured cake pans at 350 for 25-29 minutes
I mentioned this was an old family recipe, and some of y’all reading this are probably thinking “Uhm no I just found that on Pintrest!” Yes, the pumpkin replacement trend has become popular, however I’ve been making this cake (shown to me by my grandmother) since before Pintrest existed; thrifty women have known of the magic of pumpkin for quite some time. The chocolate chips were my addition and I think it’s a delicious extra punch. Normally I top the cake with a homemade, but calorically sinful peanut butter frosting. I wanted to make a greek yogurt frosting, since I love all replacement options, however no matter the amount of vanilla and sugar I added to the greek yogurt I just didn’t like the frosting’s taste so I left the cake beautiful and unfrosted.
Mileage – CrossFit Circuit workout, Yoga for Runner’s
QOD – Fit is not a destination, it is a way of life.
So tonight I tried spaghetti squash for the second time. The first time was many years ago at a friend’s house and it was made with a traditional spaghetti sauce, which is totally not my thing. It was probably really delicious because that friend’s mom is a great cook, but since I don’t like normal spaghetti I just kinda disregarded spaghetti squash until a few days ago.
I was reading posts on PopSugar Fitness and I stumbled across this article with a recipe for spaghetti squash with shrimp and white sauce. “HOLD UP” I thought to myself and instantly saved the page because I knew it was something I needed to try. So this week I decided to try this whole squash thing again. I’m a serious pasta
addict lover fan and think it is the perfect vehicle for veggies, sauce, meat, seafood, basically anything. I mean…look at all these options!!!
But I digress, I’ve recently tried to stop eating a lot of carbs for dinner, even some of my favorite complex carbs, because it tends to keep me up and give me crazy dreams…or nightmares. I also hate going to bed feeling bloated, so I’ve been sticking to small portions of brown rice, quinoa, or no carbs at all. Spaghetti squash seemed like a great option and I think I’ve found a new veggie based favorite!
I didn’t follow the recipe in the link very thoroughly, but since I didn’t know how to cook spaghetti squash I followed those directions and think it came out great. I did roast the shrimp however I didn’t think they infused much flavor so I’d probably sauté them my usual way next time. I made a sauce:
2 tbsp butter
2 tbsp olive oil
2 tbsp lemon juice
3-4 tbsp white wine
2 cloves of garlic, minced
salt, to taste
This is easily my favorite sauce for shrimp and pasta so I figured if anything could make me like spaghetti squash it would be that sauce and it worked!!! I made two servings, one is for my lunch tomorrow, and have another squash for dinner on my solo dinner nights next week. Ben isn’t a fan of spaghetti squash – which is totally fine because I’ve converted him to eating whole grain and complex carbs on the nights we eat together so I have a new dish that can be my thing.
Tonight I’m headed to the gym for an elliptical workout and speed training on the treadmill. I was up later than usual last night (so I switched my CrossFit to tomorrow afternoon) because I was hanging with friends and the AWESOME members of eighth blackbird after their performance on campus. The concert was unreal, truly phenomenal music, and the musicians are super cool people. If you don’t know eighth blackbird, they are a chamber group that performs new music – and they’ve won 3 Grammys. If you want to check out some of their music they have partial recordings on their website or many of the recordings are on iTunes. My introduction to the group was through hearing Steve Reich’s Double Sextet which won the Pulitzer Prize for Music in 2009 and I’ve been a fan ever since. I encourage everyone to check them out and open their musical world a little bit!
Mileage – 45 min elliptical intervals, 15 min speed training, abs, yoga
Even though it’s gotten a little bit cooler – aka September weather by my native Mid-Atlantic standards – Ben and I still love to get froyo. We are big fans of froyo and our favorite place does buy one get one free nights. But I wanted to limit myself on the candy toppings (and we’re kinda both poor college students) so I decided to blend some recipes together to come up with a fruit sorbet recipe for Ben and I to eat at home. This plan became an option since my parents bought me an awesome new blender!
Raspberry Banana Sorbet
Blend ingredients together and stick in the freezer for a few hours and you’re all set! Of course you can use any berries you like – I bet strawberries, banana and lime juice, with lime yogurt even, would be delicious!!
Anyone have any good sprint workouts they could recommend?!
Mileage – Yoooooga
Now that I’ve had my 13 easy (mostly haha) days to repair my body from that not so kind half marathon course, marathon training officially begins tomorrow. Oh lawd.
I’ve been MIA due to my recital, my amazing parents coming to visit, working on a paper, and toughing out a horrific stomach flu. Now that I’ve regained my hunger and a little bit of my sanity, I’ve returned to actually cooking for myself. The week of my recital I pretty much only ate soup and this past week I occasionally ate some bread, so I returned to one of my old favorites for the meal of the week – Crockpot Zesty Italian Chicken!
4 chicken breasts
8 oz. Nuefchâtel or cream cheese
2 cans cream of chicken soup (I use low-fat, low-sodium)
1 packet dry Zesty Italian dressing mix
Cook on low for 8 hours in crockpot. Serve over pasta.
I’m serving mine over rice and sautéed spinach because I already had those ingredients in the house and I’m poor. But you could serve it over any type of noodle with some cheese on top, it’s really good with broccoli also!
My plan for marathon training is pretty similar to my half-marathon training. However, I think part of the reason I didn’t beat my goal time is because I didn’t focus enough on speed runs. So every Monday, Wednesday I will be doing speed runs with Ben to help with that. I also tapered wayyyy too soon for the half, which was mostly due to stress and recital related events, so hopefully I can fit in every long run this time around and this marathon will also be a PR! Oh and I will be spending a lot of time running the hills here and actually training on the course since I have that advantage!
Mileage – ….walking around the grocery store
QOD – Methinks the moment my legs began to move, my thoughts began to flow.