Week 2 went well. Towards the end of week 1 I would find myself battling fatigue after about an hour into a run. It would pass, but it was strange to be dealing with the low energy feeling. Now I notice that it is not an issue whatsoever and I think I am beginning to be better at metabolizing fat. I've continued focusing on a high fat paleo style diet rather than a high protein paleo style diet, which to me, makes more sense, is cheaper, and has less of an impact on the environment.
Monday: 10 miles, low HR. Legs were tired out after the previous weeks B2B long runs.
Tuesday: Same as Monday. Made my garlic green beans as a nice paleo side for dinner.
Wednesday: Felt spunky and put in a 9.5 mile tempo run in 1:03:30 in the morning. Followed this up with an easy 10 on the trails at night. Flank steak that marinated overnight for dinner, along with a big baked potato with avacado and sour cream (gasp not paleo?!??!). I'm not overly stressed about being strict paleo, sour cream is delicious, and I will continue to enjoy it. Its not like I put it on everything...
Thursday: A easy/moderate paced 6.5 at lunch. 10 more in the afternoon.
Friday: Same as Thursday. Teryaki Tuni steaks for dinner. Pretty dang good if I do say so myself.
Saturday: Had trouble getting motivated, as college football is just so entertaining and I have no races to get me out the door to train for, which honestly, feels kinda nice right now. Was thinking about taking a day off, when I finally forced myself onto the Poto around 4pm. Disaster struck when I rolled my ankle nasty bad, heard a loud popping nose, hobbled to my car and put ice packs on it with no idea what to expect. I had been planning on spending the night in my car at the trail head, and then hitting 30-35 miles on Sunday, but this idea quickly disappeared as I went to sleep in my car with a busted leg. 5 miles total.
Total of 90 miles for the week. Planning on a few more, but right now I just want to get my ankle back to normal so I can continue enjoying the beautiful fall weather and colors.
Garlic Green Bean Recipe: Makes enough for 2.
Approximately 1 pound of green beans
2-3 cloves of garlic
1/8 cup olive oil
1 tsp garlic powder
1 tsp salt
Buy some green beans.
Clean them with water and then break off the stems.
Dice up 2-3 cloves of garlic crushing it nicely to release the garlic essence
Heat up a skillet containing about half of your olive oil
Add the green beans, allow to cook for about 5 minutes
Add the other half of your olive oil + garlic
Sautee over low-medium heat until desired tenderness is reached (I prefer mine somewhat al-dente)
Squeeze in lemon juice, and allow to cook for another minute. Don't cook for too long with lemon juice, otherwise it will caramelize and make a sticky mess.
If your olive oil starts to run out, add some water and the beans can continue to cook/steam without a problem.