Rain or shine…sickness or health…energized or fatigued…the run must go on!
I was feeling nervous about this morning’s 18 miler. For one, I ran 9 miles yesterday and don’t typically do back-to-back runs. Secondly, although I am feeling much better, my sinuses are still full of junk. And last, 18 miles is 2 miles longer than my longest run ever. In preparation, I had pasta with meatballs (made by the BOY) for dinner last night with some veggies (asparagus and mushrooms) that I got from WF.
And, I went to bed at 9:30 again (what is this…the 5th night in a row) getting close to 10 hours of sleep. For breakfast this morning, I broke out the pumpkin (I stock the stuff year round, but definitely eat more in the fall) and made an ‘It’s Almost Fall Pumpkin Dough Boy Smoothie” (Recipe Below).
Around 8AM, my support vehicle arrived. I know I have said it before, but I am so lucky to have my mom riding her bike with me as I’m plugging through these long runs. She gave up a tough Pilates class to ride at a slow pace with me today.
I decided to give my new running shorts that I bought at Lululemon yesterday a try.
I packed up my fuel belt, and we hit the path. Emmy was watching from the door as we left…I’m not sure she was up for the long run. The plan was to run two laps around the 9 mile path. We headed towards the big hill first since I didn’t want to save it for the end of my run.
My legs felt tired from yesterday’s run, but with some distracting conversation with my mom, I was able to get through my first lap. We had a lot to chat about after yesterday’s CHEW tour and our new Tosca Reno book. My pace was slow, a little over 9 minute miles. Just like last week, my last two miles were tough and probably much slower. I had some trouble with my watch, but I think I finished in around 2:50.
My mom and I took a slow stroll through the neighborhood with some water to cool off and then I stretched my legs and back. The BOY went to his favorite local Mediterranean place and brought home lunch. I dug into a delicious falafel sandwich with hummus.
And then spent the afternoon on the couch cheering on the Bears (they won!) and blogging.
And now I am looking forward to diving into my two new books…that is if I can stay up past 9:30!
Pumpkin Dough Boy Smoothie
1/2 cup (45g) oats
1 cup almond milk
1/2 banana, sliced
1/2 cup pumpkin
1 tablespoon (14g) chia seeds
1 teaspoon vanilla
1-2 teaspoons pumpkin pie spice (and more sprinkled on top if desired)
-Place all ingredients in blender and stir
-Do NOT blend
-Place blender in fridge overnight
-In the AM, remove blender from fridge and blend on low until smooth.
-Pour into your favorite bowl and sprinkle with pumpkin pie spice
-Garnish with nut butters, Greek yogurt, granola, fruit or whatever you enjoy!