As told yesterday, I’m taking this week as sort of a recovery week from running. The Boston Marathon is only 7 weeks away. I’d probably be impossible to live with if I attempted a complete week off from running due to that feeling every runner knows….”I have to keep running. Gotta keep training. Can’t stop now. That ache/pain isn’t THAT bad….” That’s not to say this week is easy. I’m just taking every other day off and Tuesday was a tough run.
I don’t like tempo runs. For anyone asking “what’s a tempo run?”, it’s a run done at a steady effort level usually a little slower than 10K pace. *Determine your paces at McMillan Calculator HERE.
Tempo runs help to develop anaerobic or lactate threshold, which is critical for running faster. It’s speed training.
I had a good workout. 3 miles to warm up, 4 miles at tempo, hitting my paces, and 3 miles to cool down. Although I do have to fess up: during the last tempo mile, I stopped to stretch my hamstring. A minor cheat but I’ll forgive myself.
Another crucial rest day on Wednesday then mid range easy running on Thursday. I have a big day Saturday with the Heart Run 30K but that’s not a race, it’s simply another long run on the books for these destined to go to Boston legs..
What fun fitness plans do you have this week?
More Fun with Chickpeas and Red Chard…In a Soup!
- 1 1/2 cups dried chickpeas: Rinse and let sit in water (2” to cover) overnight or allow to sit for a few hours then bring to a boil for 10 minutes and allow to sit for 2 hours or until tender.
- 3 TBS olive oil
- 1 large onion, chopped
- 4 garlic cloves, chopped
- 1 sprig marjoram
- 1/2 cup white wine
- 32 oz vegetable broth
- 1 bunch red chard, remove from stems, rinse/clean well then chop
- 6 oz wild mushrooms, cleaned and chopped
Drain chickpeas (Note: you can use canned if you want to save time, about 3 cans).
Heat oil in a large stock pot over medium heat. Sauté onions for about 5 minutes then add the garlic and continue to cook for another 5 minutes.
Add the chickpeas and wine and allow to reduce for 5 minutes.
Add the broth and marjoram sprig plus the chard and allow to come to a boil then reduce to simmer for 1 1/2 hours.
Add the mushrooms, discard the marjoram sprig and continue to cook for another 10 minutes. Season as desired.
More nasty weather is heading our way. Freezing rain is the worst!