Marathon Training Week 14

Hi guys! I’m here to recap yet another week of marathon training. This week was another step-back week, but I’m ramping back up the mileage this coming week to peak with my 20-miler next Saturday. Please pray for me.

This week, on the other hand, was relatively easy. The lovely fall weather is making running so much more pleasant (and less sweaty). Unfortunately, my watch died during my 12 mile run on Saturday, so I don’t have my usual “watch picture” for you, and I don’t know what my average pace was. Not really a big deal though, since this 12-miler wasn’t really a challenge in terms of mileage.

Also, the race is now in less than a month and I’m already starting to freak out. October is going to be so crazy.

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20150925_120712 1    Unpictured 12 miler!!!!

Here are the first 3 months(!) of training if you want to look back at my progress:

Week 1
Week 2
Week 3
Week 4
Week 5
Week 6
Week 7
Week 8
Week 9
Week 10
Week 11
Week 12
Week 13

And here’s what this week looked like for workouts:

5 mile run at 9:38 pace

Strength Training

8 mile run at 9:32 pace

Strength Training

5 mile run at 9:28 pace

12 mile run at estimated 9:35 pace (but I really only know the first 7 miles were all under 9:30…then it died :( )


Favorite Run: My 8-miler on Wednesday & the first half of my long run. Both because the temperature was perfect, around 60 degrees, windy, & not humid. I also ran on the other side of the river for the second time ever, and the path is really quite pretty.

Least Favorite Run: My Friday 5-miler. I woke up Friday morning feeling exhausted, and this definitely impacted my run. It felt much more difficult to run my usual route than normal. I also started to feel really tired for miles 8-12 of my long run for some reason, so it wasn’t quite as pleasant. I’m sad to admit this, but I’m definitely not enjoying running quite as much as I do when I’m more casually running, but I guess that’s to be expected when I’m challenging my body so much.

Fueling: Just dates and water! Nothing more needed since no run was too long. On a related note, I feel like my body has gotten much more efficient at burning fat for fuel during my long runs. I often feel like I don’t need to eat all of the fuel that I bring with me, but I always do as insurance. (I feel better about doing this since I’m fueling with real food, rather than just sugar!)

I’ve been practicing fueling at exactly the times that I plan to during the marathon. I eat a few dates every 2-3 miles starting at mile 5 and then take a few sips of water that coincide with all of the water stops during the marathon. There will also be gatorade at the race, which I’ll probably have a few times throughout the race too.

Entertainment: I once again hopped back on the music train for this week’s run. Music tends to be more motivating and relaxing, and I’ve been feeling like I need more motivation during runs, rather than distraction, which is what podcasts provide. I definitely need to put some new music on my ipod shuffle though…

2 weeks until my half marathon and 4 weeks until the marathon!!!!!!

Recent Eats Friday #3

Hi guys! Happy Friday!

I’m taking a break from work to share some delicious meals I’ve eaten over the past week :) This week I was super into smoothie bowls, and I had them as both post-run breakfasts and lunches. As usual, I love that they are both delicious and super, super healthy. I wonder if I’ll still want smoothie bowls when the weather gets colder…

Anyway, here are my favorite meals of the week!



In this big post-run smoothie bowl: 1 frozen banana, 1 cup frozen blueberries, 1 cup frozen raspberries, 2 cups raw spinach, 1/2 scoop vanilla Sunwarrior protein powder, 1.5 Tbsp cocoa powder, 1 1/2 cups unsweetened cashew milk. Topped with cacao nibs because I lovvve the crunch. Seriously, “eating” a smoothie in a bowl and adding some texture makes it so much more satisfying. Plus, the addition of a frozen banana made this smoothie bowl extra thick and smooth. Delicious!


I love how all my smoothies are different colors :) This smoothie was my attempt at making a pumpkin spice smoothie: 1 frozen banana, 1 cup frozen peaches, 2 cups raw spinach, 3/4 cup unsweetened cashew milk, 2 Tbsp PB2, 1 Tbsp cacao powder, 1/2 tsp. pumpkin pie spice. Once again, topped with cacao nibs.


And my favorite of the week! 1 cup frozen cherries, 1 cup frozen peaches, 1/2 cup frozen strawberries, 2 cups raw spinach, 1 cup unsweetened cashew milk, 1/3 scoop Sunwarrior vanilla protein powder, and 2 Tbsp Just Great Stuff chocolate powdered peanut butter (similar to chocolate PB2!). Topped with cacao nibs. OMG the Just Great Stuff chocolate PB is AMAZING in smoothies.  And  yes, I am 100% obsessed with cacao nibs at the moment.


And some pumpkin pie overnight oats! 1/2 mashed banana, 1/3 cup rolled oats, 1/3 cup unsweetened cashew milk, 1/4 cup canned pureed pumpkin, 2 tsp. chia seeds, 1/2 Tbsp maple syrup, 1/2 tsp. pumpkin pie spice. Pretty good, but I need to tweak it a bit before I share the final recipe with you guys :)



I’ve been kind of obsessed with making vegan “mac and cheese”, which is weird, because I was never really into real mac & cheese because it’s so unhealthy & high in calories. But that’s the great thing about making plant-based, vegan versions of comfort food; you get to make them with healthy ingredients so you actual feel great about eating your food! I made this Nacho Sweet Potato Cheese with NO olive oil and a bit of extra coconut milk. I cooked up some whole wheat macaroni & broccoli and poured over the sauce. This wasn’t bad, but it didn’t work particularly well as a pasta sauce. Still healthy though :)


CURRY because…curry. This was red curry with sweet potato, onion, carrot, pepper, spinach, tempeh, and brown rice.


An improvised chili that turned out great! I would have shared this recipe with you but I kept changing my mind halfway through about what I was making and I have no idea how long I cooked everything for! In the mix: red potatoes, onion, pepper, garlic, chili powder, cumin, smoked paprika, canned diced tomatoes, and black beans.


A simple wrap for good measure: whole wheat tortilla, spicy chipotle hummus, butter lettuce, yellow pepper, and chickpeas.


Roasted butternut squash with rosemary because it’s FALL!!! I served this with Vegetable “Fried” Rice.


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And my final simple pasta dish: whole wheat macaroni & broccoli topped with a roasted garlic pasta sauce that I doctored up with extra onions, peppers, red pepper flakes, and nutritional yeast. Unfortunately, the sauce turned out to be only mediocre (I just need to make my own!). I added extra nutritional yeast to my leftovers today, and it was much better :)

Have a fabulous weekend!

Vegetable “Fried” Rice (Vegan + Oil-Free)

Good morning! I hope you’ve been enjoying this beautiful weather as much as possible. It’s definitely been helping me keep my energy up, and I’ve cooked quite a lot so far.


Last night, I cut up and roasted a butternut squash (helloooo fall!) with no idea of what else I was going to cook. Luckily, when I opened up the fridge, I saw a container of leftover brown rice. I got the idea to make some “fried rice” and after about 20 minutes, we had a healthy, vegan, oil-free version of vegetable fried rice. BTW this dish was boyfriend-approved :)


Vegetable “Fried” Rice (Vegan + Oil-Free)

Serves: 3


  • 1/2 yellow onion, chopped
  • 1 large carrot, chopped
  • 1 yellow pepper, chopped
  • 1 stalk celery, chopped
  • 4 cloves garlic, minced
  • 3 cups leftover cooked brown rice (1 cup dry)
  • 2 Tbsp. soy sauce
  • 1 Tbsp. hoisin sauce
  • 2-3 tsp. sriracha


  1. Chop up all vegetables. Heat a pan over medium heat and add some water. If you would rather use olive oil to saute, you can do that as well, but this recipe will no longer be oil-free! (Duh.)
  2. Add onion and cook for about 5 minutes, until translucent. Add carrot and cook for 3 minutes more. Continue to add as much water to the pan as you need to prevent vegetables from sticking.
  3. Add pepper and celery and cook for 3 minutes more. Add garlic cloves and cook for 2 minutes.
  4. Add brown rice and cook for 2-3 minutes.
  5. Add soy sauce, hoisin sauce, and sriracha. Cook, stirring well, for about 5 minutes more. Taste and add more soy sauce or sriracha if desired.
  6. Serve with some more veggies on the side!