Monthly Archives: September 2012

Write It Down, Do It Up – Week of Sept. 30

Wait, how is tomorrow October 1?  September sure flew by!  And so did this weekend.  Yesterday, my mom and I shopped for more NYC apartment staples.  I almost bought this mug; it screams Fitness and Frozen Grapes.

In all seriousness, though, I found my bedding set; it’s a purple duvet, and it looks much prettier out of the packaging.

My family and I went to my cousin’s football game last night, and after a bike ride this morning, I did some baking.

Protein-packed pumpkin bread—yum-ola.  Recipe coming soon!

Anyway, onto this week’s workouts.  Since I’m moving into my big-girl apartment in less than one week—yikes!—I’m banking my rest days for Saturday and Sunday.  It’s sad to think this will be my last few times biking and running around my tiny town until Thanksgiving, but I’m more than ready to hit the big city.  It’s time for Write It Down, Do It Up!

(If you’re new to WIDDIU, here’s how it works:  Every Sunday evening, I’ll post my workout schedule for the week, and I invite you to do the same.  This way, we can motivate each other and hold ourselves accountable.  Sounds like a win-win, right?)

Monday – 30-minute run; strength training

Tuesday – 60-minute bike

Wednesday – 45-minute run; strength training

Thursday – bike (I’m riding with MB, and she’s planning the route.)

Friday – 50-minute run; strength training

Saturday – off

Sunday – off

What are your October fitness goals?

Special Talents

Hey, hey—Happy Saturday!  I’m up and blogging at ‘em early because my mom and I are off to the mall.  Anthropologie, here I come!

Dinner

Say hello to tempeh, my new favorite vegetarian protein.  Sorry, tofu; we had a great run, but this nutty and grainy option has become my go-to.

Thirty minutes marinating and 10 minutes grilling.  Can’t get much easier, right?  Paired with roasted broccoli, mushrooms, and red pepper—plus some of my uncle’s homegrown peppers—this meal was solid all around.  Including in the dessert department.

Breakfast

Armed with liquid egg whites, I prepared “oatless” oatmeal this morning.  Shopping requires some serious fuel.

To the usual base, I added banana slices and frozen blueberries.

According to this week’s workout plan, Saturday was going to be an easy run or a rest day, and I chose the latter.  Yesterday’s 7.25-mile outing was the longest and farthest I’ve run since my half-marathon in August.  And although I don’t mind running in the rain, my right knee thinks precipitation is less than ideal:  I had reconstructive meniscus and ACL surgery the summer before my junior year of high school, and even though my right leg is totally fine now (actually stronger than it was pre-surgery), it has the tendency to “predict” when it’s going to rain. (The change in barometric pressure causes it to swell and sometimes hurt.) Basically, I’m like Karen from Mean Girls.

Anyway, since I’m feeling the effects from yesterday’s “forecast,” and especially since it’s raining now, I’m going to list to my body and rest up.

During my high school AP Language class senior year, my weatherwoman tendencies proved to be quite funny, especially because my teacher (a fellow William Smith alumna) also had ACL surgery.  Class discussions seamlessly transitioned from a lecture on direct objects to a weather forecast.  Good times.

Do you have any “special talents”?

Link Love and Furniture Shopping for New York City, Take Two

Because one spree isn’t enough.

Hey, friends—Happy Friday!  Do you have plans for the weekend?  It’s been raining all afternoon, so it’s going to be a low-key evening.  Tomorrow, though, the fam is going to my cousin’s football game.  I haven’t been to a high school football game in … well, since high school.  Funny how that works.

Yesterday afternoon, I got some serious link love from my friends at Chelsea Piers and Full Throttle Endurance.  We’re talking two social media outlets—Facebook and Twitter.

So cool!

Did you miss the recap of FTE’s swim practice at Chelsea Piers?

Unfortunately, these screenshots were the sole pictures I snapped yesterday.  For lunch, I had more healthy curried chicken salad, which tasted even better leftover; we also had our neighbors over for drinks and hors d’oeuvres, which also went undocumented.  Whoops.  Just picture lots of red wine, cheese and crackers, veggies and dip, plus some tasty finger sandwiches.  No dinner after was required thanks to the copious amount of cheese I ate.

Workout – Running

This morning, I “slept in” and answered some emails before tackling a 7.25-mile run.  For me, this qualifies as a semi-long run, although I know my marathon-training friends would say different. (One day!) Even though it was lightly misting, I still had a great, low-key outing, minus my iPod shuffle dying about 15 minutes in. (I even charged it last night—what the heck!) “Running naked” ended up being a nice treat, and I also left my compression sleeves at home.  The eight-mile threshold is usually when my calves crave compression, but I was still pleasantly surprised there were no tightening issues.  Woohoo!

Breakfast

We go through a lot of peanut butter, which works out perfectly for an overnight-oats-in-a-jar addict like me.

This morning’s mix included one mashed banana, plain Greek yogurt, 1/4 cup old fashioned oats, 1/2 cup almond milk, and plenty of chia seeds.

Lunch

Before heading to Raymour & Flanigan for furniture shopping round two, I made a veggie scramble.

With a one-egg and one-egg-white base, I added leftover roasted asparagus and red peppers, plus some tofu for extra protein. (Plus Sriracha, obviously!) I also ate a few handfuls of grapes.

Onto some good news:  Guess who has big-girl furniture for her big-girl apartment?

This girl!  I ended up going with the sofa sleeper, accent chair, and ottoman.

This area rug. (And the blurry dining set.)

And a dresser and nightstand I totally forgot to take a picture of, probably because I was so excited!

Also, on a completely unrelated note, I found out today I won a GNC Twitter giveaway.

All I had to do was click “retweet,” so I figured what the heck.

Wow!  First the #RunChat prize package and now a Total Lean Pumpkin Spice Shake?  Heck, maybe I should go buy a lottery ticket.

Have you ever won a prize or giveaway (either virtual or in “real life”)?

Baked Apple Chips

Hey, everyone!  Can you believe it’s already Thursday?  This week is flying by!

Dinner

As you read, I gave my healthy curried chicken salad another shot last night.  Chockfull of fruits and veggies, this dish definitely earns its “healthy” label.

However, it fell short in the seasoning department; spices included curry (obviously), black pepper, cayenne pepper, and garlic salt.  I’m still trying to get this combo down, so hopefully, there will be a successful recipe to share soon.

Workout – Running

I woke up bright-eyed and bushy tailed this morning, truly excited to run. (A rest day can work wonders!) After fueling up with coffee, water, and half of a banana, I hit the road for 30 minutes.  Sans music, too; I was definitely “in the zone.”  Upper-body work—like push-ups, standing bicep curls, and tricep kickbacks—came next, followed by some core exercises and stretching.

Breakfast

“Oatless” Oatmeal was calling my name this morning, but since we’re out of egg whites (the horror!), I whipped up a two-ingredient pancake instead.

To the one-egg, one-banana base, I added an extra egg, cinnamon, and chia seeds and topped the flapjacks with almond butter and apple slices.

Yummy!

Speaking of apples, I owe you a recipe!

We have a ton of apple-picking loot, so I’ve been brainstorming recipe ideas, and baked apple chips immediately came to mind.

Although they lack the traditional chip crunchiness (and calories!), these good-for-you treats taste pretty yummy.

And they’re easy to make.

Baked Apple Chips

Ingredients:

2 large apples

2 teaspoons cinnamon

1/2 teaspoon nutmeg

I used Cortland apples, and since they were relatively small, a ton of the spice mixture went unused; however, this proportion (1:1/4) tastes great.

Directions:

1.  Preheat oven to 200 degrees Fahrenheit.

2.  Cover baking sheet with parchment paper and set aside.

3.  With a knife, thinly slice apples.  Next, use a knife or cookie cutter to cut out seeds. (I used a mini-apple cookie cutter, which worked well and added a seasonal touch.)

4.  In a shallow dish, combine cinnamon and nutmeg.  Toss apple slices in mixture until coated.

5.  Place apple slices on prepared baking sheet.  Bake for 1.5-2 hours, or until apples appear dry and crispy.

Shopping for Apartment Necessities

Hey, everyone!  Just popping in quickly to share today’s eats and adventures—it was another busy day over here.

After eating a two-ingredient pancake for breakfast, my mom and I headed to Barnes & Noble, Bed Bath & Beyond, and Target for big-girl apartment necessities.  Well, our stop at B&N didn’t involve home goods; I wanted to pick up the books for Jamie’s virtual book club!

For November, we’re reading The Courage to Start:  A Guide to Running for Your Life by John “The Penguin” Bingham; we’re taking December off because of the holidays, and January’s book is You Are an Ironman by Jacques Steinberg.  Both look like great reads, so I’m excited to dig in.  I also picked up a copy of What I Talk About When I Talk About Running by Haruki Murakami. (And, a Starbucks soy latte.  They are addicting!)

I first spotted this memoir in The Strand during my not one, but two-part adventure to New York City.  When I brought the books to the checkout, the cashier asked if I was planning to do an Ironman.  Thanks for the compliment, but I think I need to complete a 70.3 first. (Maybe in 2014?) Also, for fellow Downton Abbey fans, I nearly died when I saw this cookbook.

After B&N, my mom and I went to Bed Bath & Beyond to look at bedspreads and dining sets.  For now, we’re just browsing, and we would like to purchase bedding and plates, bowls, etc. before the move; bringing bulkier and heavier items to the city would be easier than buying them there and lugging them from the store to my apartment.  Anyway, I really liked these plates, but the pattern might be a distraction in food photos—what do you think?

I have to think like a blogger now, right?  However, I really like pairing patterned cups and bowls with solid plates.

We’ll see.  I also found two bedding options.  The first was set up in the store, which took the guesswork out of picturing the entire set.

The second choice was unfortunately in a plastic bag.

But it’s called “Chelsea Paisley”—that has to be a sign, right?  Finally, we went to Target and bought a toaster, crock pot, and handheld blender; pretty standard appliances, so no pictures.

Lunch
When we arrived home, I used a ton of leftovers to make an egg scramble.

In addition to a two-egg base, I tossed in roasted zucchini, a handful of tofu cubes, and fresh green pepper slices.  I rounded out my meal with a slice of Ezekiel bread slathered with almond butter.  Breakfast for lunch never fails.

While I snacked on an apple, I made some apple cinnamon spice chips.

Although their texture isn’t exactly chip-y, these good-for-you slices were tasty; I’ll share the recipe tomorrow!  And now, I’m off to give my healthy curried chicken salad recipe another shot.  Fingers crossed it’s sharable this time!

Fall face-off:  Do you prefer apple or pumpkin?  I’m trying to get myself to appreciate pumpkin, and I love anything apple-flavored.

How to Make a Two-Ingredient Pancake

Good morning, everyone—I hope your Wednesday is off to a great start!  Since a few readers asked how I make a two-ingredient pancake, I figured I’d show you the method behind the madness.  First, though, let’s backtrack to yesterday.

Lunch

Honestly, the Healthy Pad Thai tasted even better leftover.  Isn’t funny when that happens?

For good measure, I used a spinach base and heated up some leftover roasted veggies, too.  Oh, and added more red pepper flakes—bring on the spice!

I worked through the afternoon—lots of blogging, writing, and big-girl apartment preparing—and I totally forgot to take pictures of snacks.  My eats included two apples (the ones from apple picking are fairly small), a handful of almonds, and a banana and almond butter protein smoothie.

Dinner

We tried another new recipe last night, courtesy of PinterestBlackened Grilled Tilapia.

Not the best picture, but holy yum—this dish was awesome!  You know I’m all about spicy, but my parents couldn’t handle the heat.  This will definitely become a go-to recipe when I’m cooking living in New York City.  We also had roasted squash and zucchini.  Oh, and of course.

All right, time for the moment you’ve been waiting for (humor me, please!):  how to make a two-ingredient pancake.  Tina at Carrots ‘N Cake developed this recipe, and my version usually contains extra ingredients like egg whites and protein powder. (I use these add-ins after a workout.) However, since today’s a rest day (and I’m not feeling guilty, Natalie!), I figured it’s the perfect time to show how to make the base.

Two-Ingredient Pancake

Ingredients:

1 small-medium banana, mashed

1 large egg

cinnamon to taste

Directions:

1.  Spray griddle with non-stick cooking spray and set to medium-low heat, around 300 degrees Fahrenheit.

2.  In a small bowl, combine mashed banana and egg. (I mash the banana in its peel, so I don’t dirty another cooking utensil.  Being lazy or going green—you decide!)

3.  Scramble mixture and add desired amount of cinnamon.

4.  Mix until cinnamon is combined, pour onto griddle, and let cook until golden brown, around 5-7 minutes. (This is huge—you need to let the cake cook through before flipping it.  While waiting, I usually play on my phone so I’m not tempted to flip it too early.)

5.  Flip flapjack and continue to cook, about 5-7 minutes.

6.  Remove from heat and add favorite toppings. (Almond butter and frozen blueberries are my go-to’s).

Pretty easy, right? (And yes, my pancake split into multiple pieces when I flipped it–oops.)

What are your favorite pancake toppings?

Healthy Pad Thai

Hiya, people!  First, thank you so much for your supportive comments on my 4th Annual DeRuyter Lake Triathlon recap.  I’ve had a total blast embarking on this new hobby-turned-lifestyle, and your (virtual) support means a ton—you rock!

Dinner

Last night, my mom and I teamed up to try a new entrée:  Paleo Pad Thai, a recipe Tina posted earlier this month that’s originally from Well Fed:  Paleo Recipes for People Who Love to Eat.

However, since neither we nor Wegmans had some of the required primal-friendly ingredients (coconut amino, say what?), the dish ended up being a healthier version of this Thai food favorite.  We also substituted some ingredients based on our personal tastes (like forgoing the onions) what we had on hand (like using green beans instead of snow peas and peanut instead of sunflower butter).  Here’s how we made it. (We doubled the recipe so it would make four servings, but these are the original measurements.)

Ingredients:

  • 1 batch Sunshine Sauce (recipe follows)
  • 2 large eggs
  • 2 teaspoons soy sauce
  • 2 teaspoons plus 1 teaspoon coconut oil
  • 1 cup green beans, chopped
  • 2 cups roasted spaghetti squash
  • 6-8 ounces rotisserie chicken

Directions:

Crack eggs into a small bowl and use a fork to scrambled them with soy sauce.  Heat a large skillet over medium-high heat for about 3 minutes and add 2 teaspoons coconut oil; when it’s melted, pour in eggs and let them spread like a pancake.  Reduce heat to medium and cover with a lid, letting eggs cook until they set and start to brown on the bottom (about 3-4 minutes).  Flip and lightly brown the other side.  Remove eggs from pan and slice into strips with a pizza cutter.

Using the same pan, increase heat to medium-high and add 1 teaspoon coconut oil. [Because we doubled the recipe, we needed to use a bigger pan for this step.] Sauté green beans until they’re crisp-tender (about 5 minutes).  Add spaghetti squash, chicken, and cooked egg.  Continue stirring until heated through (about 3 minutes).  Add the Sunshine Sauce and stir-fry until everything is well-blended and hot.  Serves 2

Sunshine Sauce

Ingredients:

  • 2 tablespoons lime juice
  • 1 clove garlic, minced (about 1 teaspoon)
  • 1/2 teaspoon crushed red pepper flakes
  • 1 tablespoon soy sauce
  • 1/4 teaspoon powdered ginger
  • 1/2 teaspoon rice vinegar
  • 1/4 cup peanut butter
  • dash of cayenne pepper
  • 1/4 cup coconut milk

Directions:

Place all ingredients except coconut milk in blender and whirl until combined.  Scrape down sides with rubber spatula, then add coconut milk.  Process until it’s blended and smooth.  Store covered in the fridge.

It was pretty good; a little salty from the soy sauce, but tasty.

Next time, I’d make it as a Paleo-friendly dish and add more cayenne pepper and red pepper flakes.

For dessert, my mom made Apple Cinnamon Buttermilk Cake.

She used some of our apple-picking apples, and it was delicious!

In other news, a certain greyhound stole an ear of corn last night.

During the summer, my dad loves getting local corn for dinner.  And clearly, so does Zelda.

Caught in the act!

Workout – Biking

Prior to triathloning, my workouts consisted of running, strength training, and maybe an indoor spin class or two, and now, the sport has helped me appreciate other types of sweat sessions.  One year ago, if you told me I’d enjoy swimming and cycling, I would’ve had a good laugh, but that’s exactly what’s happened.  In fact, when I don’t do one discipline for a few days, my body starts to crave it.  And since I hadn’t been riding since Saturday’s triathlon, I was itching to get in the saddle this morning.  I completed two leisurely laps around the lake that took a little more than 60 minutes.

Breakfast

OK, confession time:  On Friday, I bought a jar of Justin’s Chocolate Almond Butter on a whim.  Not only do I love all things chocolate and nut butter (have you seen my Pinterest board?), but I also thought it would be a perfect post-triathlon treat.  Except for the fact that I didn’t wait until after Saturday’s race to open it.  Somehow, I ended up standing next to the pantry with a spoon buried in the good stuff and wondering where the past 10 minutes went.  Whoops.  Needless to say, the jar didn’t last long, and it made a perfect base for this morning’s batch of overnight oats.

I prepped my go-to mixture last night—frozen strawberries and blueberries, plus Greek yogurt, 1/4 cup old fashioned oats, 1/2 cup almond milk, cinnamon, and chia seeds—and this combo was such a winner.

I thoroughly enjoyed it.

Have you ever bought anything on a whim while grocery shopping?  Was it as good as you expected?

Apple Picking and the Arrival of Fall

Hi, everyone!  How was your Moan Monday?  It’s been a busy day over here, but first, here are some more pictures from Sunday’s apple-picking trip at Beak & Skiff.

We picked Cortland and Macouns yesterday, and the apples were really small.

Ellen and I attempted to make a human ladder.

Apple-picking fail.

Oh, well—we had a ton of fun, and I can’t wait to start baking some apple-based recipes.

Workout – Run

After two cups of coffee, plenty of water, and a GU energy gel, I hit the pavement for a 5.25-mile run this morning.  Although the run itself was uneventful—just an out-and-back loop with some fartleks sprinkled in for good measure—today’s apparel is worth noting:  long-sleeved Under Armour top and bottoms.

This means fall has arrived.  Following my run, I also did some upper-body strength training and ab exercises.

Breakfast

My morning meal came in the form of overnight oats in a jar.

This never gets old.  Today’s mixture contained frozen strawberries and blueberries, plus Greek yogurt, 1/4 cup old fashioned oats, 1/2 cup almond milk, cinnamon and chia seeds.  I love using frozen fruit because it thaws in the fridge and leaves tasty juice that the yogurt soaks up.

Lunch

My mom asked me to go grocery shopping at Wegmans (more on this shortly), so I picked up soup and sushi for lunch.

I used to have this combo nearly every weekend in college, but it’s been a while since I enjoyed some S&S.  To start, I had spicy red lentil soup.

This was my first time having it, and I’m a fan.  Sriracha might make an appearance in the future—the spicer, the better!  After polishing off the soup, I dug into the spicy shrimp jalapeño roll.

I topped each piece with some Wasabi—delicious!

In other news, here’s what the eating area of the kitchen looked like earlier today.

And now.

Ah, the joys of window replacement.

Off to cook dinner–we’re trying a new recipe tonight, Paleo Pad Thai.

What’s your go-to lunch combo lately?

4th Annual DeRuyter Lake Triathlon Recap

Well, that’s all, folks—I finished my inaugural triathlon season on Saturday by completing the 4th Annual DeRuyter Lake Triathlon.

I knew this swim-bike-run event was going to be low-key—it’s relatively late in the season, and there was no preregistration—and this triathlon epitomized a “grassroots” event:  no swim caps, no race bibs, and no timing chips. (No age-group awards either, just top three overall male and female winners.)

Without these staples—plus no sponsors and no USAT sanctioning—the event’s overall atmosphere was different.  Don’t get me wrong; as always, the race director, volunteers, and triathletes were helpful, friendly, and excited. (Sidenote:  I bonded with two, erm, older male participants.  One even said I looked like an elite, legitimate triathlete, which totally made my day!) However, the race didn’t feel like a traditional tri.  Overall, though, I think this laidback vibe was good for a “one last triathlon hoorah” before ending the season.  Although triathloning centers on challenging yourself and pushing your limits (and having fun, of course!), this non-competitive atmosphere reminded me why I got into the sport and why I love it.

Anyway, because this DeRuyter Lake multisport event differed from both the Cazenovia and Skinnyman Triathlons, this recap will be a little different, too.  First, because there were no timing chips, I’m going to guess the “official” times aren’t 100 percent accurate.  What’s more, there  T1 and T2 weren’t calculated. (T1 was counted as part of the swim time, and T2 was counted as part of the bike segment.) Time and speed are important, but they can be overshadowed by lessons learned during the tri itself.  With this perspective in mind, I’m going to focus on what I learned from completing my third triathlon.

Swim – 0.5mi./800m

Overall, the half-mile swim was logistically similar to CNY Triathlon training sessions, but the weather and water conditions created the toughest OWS I’ve tackled to date.  Here’s how it went down.

[source]

(I’m wearing the Zoot wetsuit and bright orange swim cap.)

Usually, swim waves are organized by sex and age, but on Saturday, race numbers determined start times.  For example, since as number 8, I—along with triathletes numbered 1-19—was in the first wave alongside men and women of various ages. (Lower numerical values are generally reserved for professionals and elite age-groupers, so I felt very legit!  Ha.)

Twenty swimmers comprised each wave, which made jockeying for position virtually a non-factor.  Nonetheless, I secured a spot far to the left and at the front of the line.  The course itself was an out-and-back loop; out was fine, but back was tough.  Really tough.  The headwind created white cap waves, so swimming forward was difficult, and simply getting a clean breath was nearly impossible.  Even though I had some OWS experience in these conditions, it wasn’t enough; in fact, during all of these choppy swims, I cut the workout short.

[source]

Lesson learned:  It’s beneficial to practice in all OWS conditions. (Within reason, though–stay inside if there’s thunder or lightning).

Bike – 15.9 miles

[source]

Coming off a slow swim, I wanted to get after it on the bike.  Before the race on Friday afternoon, I drove the course with my mom—well, she drove while I took in the terrain—so I knew the general elevation.  Plus, since the route circled the lake three times, I became familiar with it in no time.  Here’s the good news:  Not a single person—male or female—who had a roadbike passed me.  In fact, no women overtook me. (I think my “roadkill” count was about seven.)

[source]

All the men who passed me had tribikes, so I did my best to maintain contact for as long as possible, but I couldn’t hang with them.  Throughout the ride, I focused on maintaining a high cadence, and ideally, I wanted to negative-split my loops, meaning each lap would take less time than the previous one. (According to my computer, the course measured 15.7 miles, and my speed averaged 16.5 mph, which was OK considering the wind.)

[source]

Lesson learned:  Get a tribike Consider getting a tribike down the road. (And seriously think about getting aerobards during the off-season.) A girl can dream, right?  Until then, embrace biking in a variety of conditions, including the wind and rain. (Again, within reason.)

Run – 3.0 miles

Even though I felt strong coming off the bike (“strong” being relative, ha!), I was too conservative on my run.  Like the swim, the run course was an out-and-back loop.  On the way out, I found a pace bunny, “reeled” him in, eventually passed him, and repeated the process. (Both people I passed were men.) I like loop courses because you can catch a glimpse of your competition, and sure enough, I spotted two women in front of me.  The first was too far ahead to catch; the second was a bit closer, and it would be a challenge to reel her in. (I also couldn’t believe only two women were ahead of me!)  Rounding the turnaround point, I picked up the pace.  During the trip out, I noted some prominent landmarks and their locations so I’d have a sense how far into the run I was and how much farther I had to go when I came back.  However, I’ll be the first to admit I didn’t have a strong sense of the course. (When I drove it Friday, I went by the map from last year, which mirrored the bike course.  However, the route actually went the opposite way.) Basically, in what was about 400m from the finish (I didn’t have a strong sense of the distance at the time), a woman surged ahead and passed me.  My gut told me to stay with her, but since I didn’t have a clear idea of how close the finish line was, I simply maintained contact.  It wasn’t until I saw the final descent that I realized the finish line was near, but by then, it was too late to catch her.  Even though I finished strong, it was frustrating to cross the finish line and know (1) I still had gas left in the tank, and (2) the woman who ended up placing 2nd or 3rd overtook me. (I think I placed within the top five or eight, but I’m not sure.) The good news:  I set a new sprint-distance PR.  The bad news:  The time probably isn’t that accurate; as I crossed the finish line, volunteers yelled, “1:33, 1:36, 1:39,” so my time is somewhere in that ballpark, ha.  Lesson learned:  Energy allocation is huge.  During a race, a triathlete constantly assesses how much energy they have and how much they can expend on a given event.  I’m hoping this principle becomes more natural with experience.

After the race, the participants, organizers, and volunteers gathered in the DeRuyter General Store.

There were lots of snacks … and mimosas?!

Oh yes.

Have I mentioned how awesome triathletes are?  Unfortunately, the bubbly beverages were just for a small group of people, but it was a great way to celebrate the end of the season.

And amidst smiles, laughter, and adult beverages, my first triathlon season came to a close.  I can’t believe how quickly it went by–from deciding to try a swim-bike-run event, selecting triathlon gear, and completing my first race in my hometown, I’ve had a total blast becoming a triathlete.  What’s more, I’ve found a sport–and a lifestyle–that I truly love; now, I can’t imagine my life without a wetsuit, roadbike, or super-short fingernails. (Hey, don’t want to rip the wetsuit, right?) Although I’m sad the season’s over, I’m excited to enter the off-season; I’m “hungry” and ready to improve.

Write It Down, Do It Up – Week of Sept. 23

Hey, hey!  How’s your weekend been so far?  Yesterday morning, I completed my third and final triathlon of the season, the 4th Annual DeRuyter Lake Triathlon. (Once race photos are available online, I’ll post my recap; hopefully, this will be Monday or Tuesday.) I spent the rest of Saturday reading and relaxing and refusing to believe the season ended, as did Zelda.

Life of the party, right?  Today, my parents, Ellen, and I went to Beak & Skiff for some apple picking!

We missed you, Margaret!  (I have more photos to share tomorrow, too.)

So onto this week’s workouts.  Now that Saturday’s triathlon is complete, I don’t have a definite race on my calendar.  For now, that’s OK.  Once I move to New York City, there will be a ton of races literally every weekend—plus run club meet-ups and group bike rides—so I can pick an “A” race and train accordingly or play it train by ear.  With this in mind, running will become my main focus for the next two weeks.  However, I don’t want to phase out swimming and biking completely; both make for great cross-training options.  Basically, until I have access to a lap pool—which won’t be until I’m living in NYC—my workouts for the next two weeks will be run-heavy with some biking cycled in, too. (I’m all about the puns today!) It’s time for Write It Down, Do It Up!

(If you’re new to WIDDIU, here’s how it works:  Every Sunday evening, I’ll post my workout schedule for the week, and I invite you to do the same.  This way, we can motivate each other and hold ourselves accountable.  Sounds like a win-win, right?)

Monday – 50-minute run; strength training

Tuesday – 60-minute bike

Wednesday – off

Thursday – 30-minute run; strength training

Friday – long run

Saturday – off or run

Sunday – bike

How are your workout goals coming along?  Are you training for a race?