Hi Friends!! I know I’ve been MIA around these parts. I’ve been focusing on my training and transitioning into a new role at work.
The past few weeks have had a lot of highs and lows. I’ve been really struggling with motivation and also energy. I also came down with a small virus after the half marathon I ran a couple of weeks ago which just messed everything up. Work had been very stressful my last two weeks in my old role. I’ve felt like I have been phoning in my training which is not a great feeling when you’re running a marathon in 5 weeks. I don’t have a time goal for this race, but I certainly don’t want to struggle to finish, either. In general I’m just feeling very burnt out, which is common for this point in training, but this is worse than I’ve ever felt in previous training cycles. My drive just hasn’t been there.
On to the positives. Two weeks ago, I ran the Navy-Air Force Half Marathon in DC with my dad as a training run. It was hot and humid, the kind that makes for tough race conditions. I used this as a run to practice holding back and and running even pacing. I ran a negative split race, finishing in 2:14. I was really pleased with this, as I didn’t run the race at half marathon effort, but it’s still the first half marathon in the 70s that I paced properly! I also got to run it with my dad which was awesome. It was his second half marathon, and now he’s talking about running a full marathon next year! The race itself was pretty good – very flat course, but a little boring from a course support perspective. In better weather this would be a great PR course.
This past week finally had me feeling a little more like myself, finishing off with a 18 mile run. I started my new role this week, which meant the stress from my previous role melted away. I could not believe how much better I felt physically – more energy, more relaxed, etc. I also really focused hard on eating well. I spent most of last Sunday cooking for the week so that I had food and snacks while in the office every day. It seemed to make a big difference. My 18 miles yesterday was the best long run I’ve had this cycle, despite the fact that it is still summer weather here in Atlanta (in the 70s for my run with high humidity….OVER IT!!!)
I have gotten a lot of questions since I started eating gluten-free about what I do for carbs during marathon training. I tend to eat a lot of potatoes and rice, as well as the superhero muffins from Run Fast, Eat Slow. Last week, I made up Greek Chicken with Roasted Potatoes, Tzatziki Sauce, and Cucumber Tomato Salad for lunches, and Korean steak bowls for dinners. I used a gluten free soy sauce, and put the steak over sauteed peppers and spinach and cooked brown rice. I really haven’t had a problem being gluten-free this cycle!
For this week, I am making the recovery quinoa salad from Run Fast, Eat Slow, as well as roasted sweet potatoes, sauteed broccoli, and grilled chicken and steak. I’ve found that making food ahead of time keeps me on track!
With my new role, I think I’ll be able to really focus on getting some work in over the next few weeks to build some confidence before the race. This week is my first 21 miler of the cycle so I’m focusing on fueling well again this week and hoping that I can carry the positive energy forward.
Fundraising has been going slow, but I am focusing on a strong finish. I am planning a wine tasting for my neighborhood, and am focusing on continuing doing some fundraising emails each day. I’m also planning a barre class and to sell some more crocheted hats. I have about $2800 more to go to hit my new goal, so I’m really hoping to get this done!!
Sorry I’ve been MIA, I hope you are following me on Instagram and Twitter to keep track of my training! Don’t forget to link up below!