Boston’s Run to Remember Training Update

I almost laughed out loud when I wrote the title of this post. Why? Well there’s a reason I haven’t been sharing my training for my first half marathon of the season, Boston’s Run to Remember, which is now less than two weeks away. That’s because the training has been pretty much non-existent. I’ve had some serious issues getting my momentum and consistency going. I had a couple of good weeks but then something work or school or travel related has come up and has totally taken over. Or I get lazy, or a combination. Basically I want you to know that no matter how many years you’ve been running, this isn’t a cake walk. It takes hard work and butt-kicking and consistency and if you’re having a hard time getting into your groove, know that I’m right there with you.

I’m glad that’s off my chest, but… I still have a half marathon in less than two weeks! My max long run has only been 8 miles and that was about 3-4 weeks ago. Oh my. I’m going to try and do some catching up this week and weekend in a final act of desperation. Do as I say, not as I do. Mentally, I’m gearing up for this to be my worst half marathon time-wise but maybe the most fun since so many of my friends are going to be running and for a few it will be their first half-marathon ever. I’m so in love with this race and this course in particular, I’m so crazy excited for them! I’m just hoping to make it to the finish line in one piece in a semi-reasonable time.

Alright, half marathon training not going anywhere near as planned. I think we can agree on that. Let’s switch gears? Remember that time I promised I’d test out recipes from the Runner’s World cookbook and report back my thoughts? Well I haven’t posted but I HAVE been testing out a few more recipes. Since my first post I’ve made their healthified meatloaf, roasted almond butter, and almond butter and pear sandwich.

The meatloaf I made on a cool spring day and it had that perfect comfort food yet healthy combination. There’s a bit of cayenne pepper in the recipe which gives it some subtle heat. I served it with some cauliflower “mashed potatoes” which made this meal feel like a total indulgence when it wasn’t!

You know what doesn't photograph well? Meatloaf.

You know what doesn’t photograph well? Meatloaf.

I have ketchup squiggle skills.

I have ketchup squiggle skills.

Next I made the roasted almond butter from scratch and it’s one of those things that sound really tricky to make but it’s actually incredibly easy. I had been meaning to make my own almond butter but hadn’t gotten around to it till now. It’s honestly just a matter of roasting almonds (if bought raw) which will make your kitchen smell AMAZING.

Hello warm and nutty friends.

Hello warm and roasted friends.

Then you toss the almonds into a food processor with a few other ingredients, or nothing at all, and just process it until it becomes smooth which takes a little bit of time but is soooo worth it.

From this...

From this…

... to this! Magic.

… to this!

This almond butter was boyfriend approved too, in fact I got a phone call when he first tried it just to tell me how good it was. That’s saying something folks. Buy this cookbook. Make this almond butter. Or just search for almond butter recipes on Pinterest but I’ve already broken down the basics for you.

And the almond butter was pretty much a 2-for-1 in the recipe book since I used it for my almond butter and pear sandwich. This combo was so good and had the perfect sweet/salty mix. I had packed it for dinner before my evening graduate class and it kept me full and happy for the night. I want to try it out with sliced apples too!

Have you under-trained for a race in the past? Did you luck out or was it a total bust?

2 thoughts on “Boston’s Run to Remember Training Update

  1. Pingback: Race Recap | Boston’s Run to Remember | In The Long Run

  2. I love this cookbook, although the recipes that miss are hardcore misses. The ginger cookie recipe was a huge fail, but then recipes like the figgy cupcakes and the poached halibut make up for it. I cook from it all the time.

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