So today, on the heels of yesterday’s exhilarating run I woke to wet, cold rain. It is time to mulch the garden and pull out the cold weather running gear. I had some speedwork planned, and there is some risk involved in running fast in the cold and wet, so I ran to the YMCA and hopped on a treadmill.
There are positives to running on treadmills; shoes last longer; the rubber running surface is easier on the legs; you can readily monitor your effort and pace; among other things. One aspect of my running psyche that keeps me going is that I am very flexible in the ways I enjoy running be it; fast or slow, with or without company and indoors or outdoors.
Running on the treadmill means less stopping, no worries about pit stops and a chance to catch up on TV news. Sometimes I focus on devoting a chunk of treadmill time to work out practical issues and make chore lists while running, with pen and paper close at hand. I ran 8 x 1 minute hard and the run totaled 8 miles.
On the nutrition side, I’ve had a couple of good weeks of healthy lunches. Last week, and so far this week, I’ve taken my lunches, bean salad and quinoa pilaf from Thanksgiving dinner (augmented with chick peas). It’s time to be more thoughtful about fueling up.
Here’s a recipe for quinoa patties from the Whole Foods website. Click here for the RECIPE My husband has been a quinoa devotee for many years, having discovered a recipe in the New Basics Cookbook 15 or 16 years ago. The nifty thing about Whole Foods is that you can find the recipe for most items sampled in their cafe on their website.
We passed through Las Vegas earlier this year, while en route to Utah and he had a delicious quinoa burger at the Whole Foods. You can make a batch and freeze them as well for a thrifty and healthy meal.