Two weeks and counting until I start training for my next half! I'm so excited! It's been since January 2015 since I ran my last half marathon. Lately, I've been focusing on strength training and doing some interval training to help build my endurance because I'm determined to run this race under 2 hours... I'm kinda slow, and I'm okay with that, but I'm always looking to improve! I completed my last race in 2 hours and 16 minutes, so I'm hoping to shave off at least 16 minutes... which won't be easy, but I have no doubt I can do it! Although this heat has been brutal to run in...
This is the first time I'm actually sticking to a training program for running. Before, I just kind of ran and did whatever I felt like doing, but I'm trying to make this race a PR and train for a full marathon in January. I've done a lot of research and I know my own body's capabilities and what I need to do to perform my best. I've looked at several training plans, but I ended up creating my own... and of course I will be keeping track of everything using my fitbook!!
More to come on how I fuel my body, my gear/equipment, and my motivation! But, here is a preview of my training schedule:
Let me start by saying that I love breakfast for dinner and that I also used to not like eggs... I always felt sick after eating them, but now I love them! My boyfriend and I tried this new recipe and it's unbelievably easy and delicious! Plus it's a little more exciting than just regular eggs and hash-browns, not to mention healthier too!
I think the thing I love most about this recipe, besides it being super easy and tasting amazing, is that it's not exact. You can add whatever you want and cook as much, or as little as you want, so don't think you have to follow it exactly as written here. You can cook 2 eggs or a dozen... And it makes for a great dinner or breakfast!
1 sweet potato
2 tsp coconut oil
eggs - however many you are going to eat
1 small onion
2 links chicken sausage - I used chicken and apple
salt and pepper to taste
Cheddar cheese - to sprinkle on top
Cut sausage into bite-sized pieces and brown.
Dice onion and Julienne sweet potato.
In a cast-iron skillet, on medium-high heat, melt 2 tsp coconut oil. Add onion to sauté until soft. Add sweet potato and cook for 8-12 minutes (or when you think it's ready). When sweet potatoes are done, add the sausage and mix well.
Flatten out mixture and make enough wells for the number of eggs you are making. Crack one egg in each well and let sit until the egg whites start turning opaque (about 2 minutes). Sprinkle the cheese on top and place in broiler set on high for 2-4 minutes or until eggs are cooked to your liking. Remove and add salt and pepper to taste.
Best if eaten immediately!