I don’t know what’s racing faster – my mind or my legs this afternoon!! I’m starting to feel really overwhelmed with the amount of computer work I have to do after exercise, dinner and blogging in the evenings. When I finish it all, it’s time for bed. Not a moment to relax! Hopefully I can catch up on the relaxation on the weekends. And time is flying fast too – it’s almost February.
Here’s a photo of me snapped during today’s presentation! Holding up a sweet potato (I think!?)
Superfoods board pride! [With a hair net ]
We were in meetings all afternoon and I was starving by the time I got in my car at 4:30! Today I packed a Nuttzo + Cranberry Jam sandwich on Dakota to have for a snack.
It was pretty small though and I wished I had twice as much!
I ate some dried raspberries too
Almost dug into more of my snack stash but I told myself to wait 20 minutes to let the sandwich settle and sure enough, hunger passed with time.
When I got home I knew I didn’t have much daylight left, so I literally raced out my front door and ran like the wind. When you don’t have much time, intensity is more important!
I like doing speed runs on Wednesdays because both daylight and my husband inspire me to finish the run as fast as possible.
Check out my fastest splits ever!
- 8:13 (<--- aimed for 8:26 and overshot!)
I did about 4.2 miles as fast as I could do steadily.
A few tips for running faster:
- If you want to learn to run faster, you have to ….run faster! So run with someone who is just a wee bit faster than you and wear yourself out. A few times.
- At first your legs might hold you back or perhaps your lungs hold you back. Then one day they will match up and all of a sudden you’ll drop 10-15 seconds from your pace.
- Sprint up hills on your toes.
- Rest on the peaks
- Widen your stance on the downhill
- You. Will. Breathe. Hard. That’s what running faster is all about!
I was totally huffin’ and puffin’ throughout my run and came back beat:
While I ran, Matt made his weekly soup: Golden Squash. Sadly, the recipe was a big flop. But it’s not his fault – we think the squash was old or something. The acorn squashes I have roasted lately have been golden and thick and this one was watery and like spaghetti squash on the inside
- Roasted acorn squash (a big one)
- Pureed apple
- Chicken broth (~1 cup)
- 1 tbsp curry powder
- Salt + pepper
- Red pepper flakes
The part of dinner that was excellent was a slice of Dakota bread with a bit of butter!
Afterwards, I had a taste of the orange peel chocolate Chelsea sent me recently!
I FOUND A GOLDEN TIIIIIIII-CKET!!!
As Chels would say, YOM!
On to finish my work and start the cycle over again! Guf!!
[It might snow this weekend!!! ]
Edited to add: Totally forgot to mention that we stirred pineapple chicken leftovers into the soup too!!!