I'm making some modifications to my usual training plan this week to accommodate my upcoming half marathon on Sunday (not to mention my tired legs this morning).
I woke up at the usual godawful early hour for my Monday morning run. The person I've been running with on Monday mornings has a changed work schedule, so for once I had no real obligation to get myself out of bed. Throw in darkness, rain, and only about fourteen hours' hiatus since I finished my long run yesterday, and the idea of bagging—I mean rescheduling—this morning's run was exceedingly tempting. I seriously considered putting off the run until afternoon when, at least, it would be daylight and, perhaps, it might be better weather.
But before I had begun to consider not running, I had already run downstairs and grabbed my pre-run snack, a small carrot muffin that I had baked for Easter weekend. Since I had fueled, I felt like I had to do something.
Enter the compromise: Go to the Y this morning and run in the afternoon. While I would still have to get out of bed to go to the Y, it would be light, dry, and warm, and I could watch the morning news and Today Show while I pedaled on the elliptical. Plus the low-impact of the elliptical would give my legs a little more opportunity to recover before pounding the roads again.
So, done. Now I just have to get myself out there after work! (And right now apparently it is pouring out, I am praying for a precipitation reprieve later!)
Tomorrow is the first Tuesday since my Tuesday night yoga class has been cancelled. Now I need to figure out what to do with myself Tuesday nights. I really do want to start lifting weights, but I'm not sure I'm quite ready for that step. For this week I'll probably just do cardio and some yoga stretching on my own.
Wednesday should be speed work as usual. Wednesday night is a rest night (no Y for me).
On Thursday morning I am moving my Friday morning run up, so that I have an extra pre-race rest day (of sorts). No need to do any marathon-pace miles, though, I'll get enough of that on Sunday. Just a garden-variety run. Yoga on Thursday night.
Friday—early morning elliptical at the Y, then a jam-packed morning at the salon. First a massage, then a haircut and foil! Busy busy! Gotta have good hair for the half marathon, right?
Saturday—true rest day. But full all the same! I have to race up to Oak Harbor (about an hour away) to pick up my race packet as soon as the expo opens at noon. Then race back home and on to a friend's house in Gold Bar (about an hour away in the other direction) for Book Club meeting and lunch.
Sunday—Whidbey Island Half Marathon. This will be my third time running (I skipped last year), and each year the course has changed. So, once again, I have no idea what to expect. Except for hills. I expect hills.
So, here is the carrot muffin recipe that I made this weekend. I used a Food Network recipe and made a few modifications. I also used organic multicolored carrots for fun, and they did add some interesting flecks of color (mostly the purple ones) although it was a little more subtle than I would have liked.
Healthy Carrot Muffins
3/4 cup all-purpose flour
1/2 cup whole wheat flour
2/3 cup dark brown sugar
2 tablespoons wheat germ
2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
Pinch fine salt
2 large eggs
1/3 cup vegetable oil
1 tablespoon pure vanilla extract
2 cups grated carrots (or a little more is fine)
1/2 cup canned crushed pineapple, drained
Scant 1/2 cup sweetened grated coconut (I used 3/4 cup for a double recipe)
Preheat oven to 350 degrees F. Line at least 12 small muffin cups with paper liners. You might need a few more.
Whisk together flours with the brown sugar, wheat germ, cinnamon, baking powder, baking soda, and salt. In another bowl lightly whisk the egg, then whisk in the vegetable oil, and vanilla extract.
Fold the wet ingredients into the dry ingredients with a rubber spatula. Stir in the carrots, pineapple, and coconut just until evenly moist; the batter will be very thick. Divide the batter evenly among the muffin cups. I filled the muffin cups about half full. Bake until golden and a toothpick inserted in the centers comes out clean, about 30 minutes. (It may take less time for smaller muffins.)
Serve as is or glaze lightly with powdered sugar mixed with milk or other liquid (I used unsweetened almond milk).