On Sunday morning I ran the Surf City 10 race with a bunch of my running buddies. Since it was the weekend after the Long Beach Marathon I was originally only registered for the 5K, but I was convinced to upgrade to the 10-mile distance instead. Perhaps not the best choice I’ve ever made. Luckily I was feeling amazingly recovered from that train wreck of a marathon the week before, probably because I walked so much near the end of the 26.2 miles. My plan for surviving the 10 miles was to run it slow and steady in case I had any lingering issues. My short shakeout runs after the marathon had been pretty terrible, maybe due to he lower carb content of my October diet. My energy levels seem to be higher now that I’ve been on this Whole30-like plan a little longer (that first week was brutal!), but my workouts have still not been amazing. (Although there’s a host of reasons that could be the case, not least of which being that the Los Angeles summer is still in full swing. I’m so ready for fall.) My pace for the 10-mile race was indeed relatively slow, but I felt surprisingly strong and crossed the finish line without being completely drained. That result was very encouraging. I have a lot more running plans and at least one race on my calendar before these 30 days are up and I want to enjoy as many miles as possible. I picked up with my training plan for the Dopey Challenge in January and I’m supposed to run 7 miles this Saturday and the 17 miles on Sunday. That’s going to be rough, especially since it’s forecast to be 90 deg in Seal Beach over the weekend. And even hotter next week. This is insane! We may have another record-breaking Halloween this year!
Breakfast – Breakfast hash (sausage, butternut squash, onion, spinach, and apple) by itself since I didn’t have time to make eggs
Snack #1 – Apple, cashews
Lunch – Turkey taco meat, roasted broccoli and carrots, and roasted diced sweet potato
Snack #2 – Banana with almond butter
Dinner – Salad with shredded garlic chicken, red onion, red bell pepper, shredded carrots, nuts, and balsamic vinaigrette dressing