I've deemed myself fit to begin HALF MARATHON TRAINING this week!! Eeeek! I'm so nervous about it, especially since I don't know which half I'm running yet, but I figure it's good to start now and maintain the training if I run a later race. The Rock 'n' Roll Arizona half/marathon is in January, so maybe if I'm located there, I'll sign up for that? Or if I stay in Stockton, there's a half marathon on Nov. 14 I'd also love to sign up for! Plenty of options :)
Without further ado, here's my Week No. 1 training plan (keeping in mind, I was consistently running 6-7 miles during my Sunday long runs prior to being sick). I'm using the Runner's World Smart Coach iPhone application, for the sake of convenience.
- Monday 7/12: cross train
- Tuesday 7/13: 2 mi, easy run
- Wednesday 7/14: cross train/rest
- Thursday 7/15: 5 mi, tempo run
- Friday 7/16: 2 mi, easy run
- Saturday 7/17: rest
- Sunday 7/18: 7 mi, long run
- Total miles: 16
That's it! Now that I've posted my plans, I expect you all to hold me accountable for this schedule :) Unless of course, I'm sick or injured.
Originally this morning I had hoped to wake up at 6 a.m. and get in a quick run to acclimate my body back into running. Except, I'm so NOT a morning person. My alarm went off and for lack of sleep, I felt like a zombie. I felt dizzy and hot and gross. So I opted to skip it, although I've felt fantastic all throughout the day. My cough is on its way out, I believe! Oh well, maybe I don't need to "ease back" into running and instead just go for it! We'll see :)
Now, how about that BERRY BANANA BREAD recipe I promised you all earlier!! (Oh, that reminds me! I'm glad you all LOVED the pizza sticks! They're so much fun and would probably be GREAT for parties. Tasted just as good as they looked too!).
MONIQUE'S BERRY BANANA BREAD (adapted from Betty Crocker):
- 3/4 c sugar
- 1/2 c butter, softened
- 1 c mashed bananas (2 medium)
- 1/2 cup sour cream 1/2 c Greek yogurt
- 2 eggs
- 2 1/4 c all-purpose flour
- 1 t baking soda
- 1/2 t salt 1 T almond butter
- 3/4 c chocolate chips 2 T chocolate syrup
- 1 c halved cherries 1/2 c cherries, 1/2 c raspberries
- 1/2 c chopped walnuts
1. Heat oven to 350°F. Grease bottom only of 1 loaf pan, 9x5x3 inches, or 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, with shortening; lightly flour.
2. Beat sugar and butter in large bowl with electric mixer on medium speed, or mix with spoon, until well mixed. Beat in bananas, sour cream and eggs. Stir in flour, baking soda and salt. Stir in chocolate chips, cherries and nuts. Pour into pan(s).
3. Bake 45 to 55 minutes or until toothpick inserted in center comes out clean (if bread becomes too brown, cover loosely with aluminum foil about 10 minutes before end of bake time). Cool 15 minutes. Loosen sides of loaf from pan(s); remove from pan(s) to wire rack. Cool completely, about 1 hour.
*NOTE HERE, for some reason, mine wasn't even close to being ready after 45 mins. Nor did it start to brown until the 55th minute. Maybe it's because I switched out the sour cream for Greek yogurt, but I found that the perfect time for my brad was about 62 minutes. All I'm saying, is just check the middle of the loaf with a toothpick often, to ensure you don't have the same problem!
Now if you'll enjoy berry banana bread pictures from my breakfast :) I clearly had too much fun making ridiculous shapes on the top. And also drizzling almond butter over the whole thing!
It really is delicious though! I suggest you make it if you're looking for a way to get rid of some extra bananas!
And now, I'll leave you with another one of my favorite songs at the moment. I'm glad you're all learning loads about my musical taste over here :)
| 3/4 | cup sugar |
| 1/2 | cup butter or margarine, softened |
| 1 | cup mashed very ripe bananas (2 medium) |
| 1/2 | cup sour cream |
| 2 | eggs |
| 2 1/4 | cups Gold Medal® all-purpose flour |
| 1 | teaspoon baking soda |
| 1/2 | teaspoon salt |
| 3/4 | cup miniature semisweet chocolate chips |
| 1 | cup halved red and green candied cherries |
| 1/2 | cup chopped nuts |
