I guess now would be an appropriate time to announce that I have officially signed up for my second half marathon! Wait, it gets better… so did Chris! But this will be his first… of many I hope. We both signed up for the Long Branch Half Marathon in South Jersey on May 1, 2011, and I am very excited!!
I’ve said this before, and I’ll say it again: I am in no way a long distance runner, and I hated running as a kid. To be quite frank, I would have never seen myself running half marathons in my lifetime. But oh how things change! That’s the beauty of life. You never know what the future holds. Now, I love to run, I cannot wait to run my second half marathon, and I am a runner!
So on that note, training starts next Monday. I’ll be using the same training schedule I used for my first half, which you can find here. Most of my running will be done on a treadmill during these next few frigid weeks, but once it starts warming up, I will start to run outside again.
For this half, I’m going to update my progress weekly (I figure daily would just get monotonous). So check back here on Sundays to find out how training is going and what I’m eating for the next few months. (I also very much welcome tips and updates from those of you who are training for a half or full marathon!)
I’ve mentioned in my last post that eating healthier is going to be a goal of mine this year, and when I came across these granola bars on EatLiveRun’s blog, I knew they’d be perfect for an after gym/before work snack. They’re super easy and so delicious! (I’d cut down on the peanut butter a bit and maybe the honey as well. Mine came out a bit too mushy.) I also used dark chocolate chunks instead of chips because I have this giant block of dark chocolate that was calling my name. Needless to say, dark chocolate was my breakfast that morning.
Yogi Trail Mix Bars by EatLiveRun
makes about 16 bars
1 cup honey
2 tsp vanilla extract
1/4th tsp salt
2 T granulated sugar
1/4 cup peanut butter
1 1/2 cups rolled oats
1/2 cup oat bran
1/2 cup dark chocolate chips
1/2 cup unsweetened shredded coconut
1/2 cup sunflower seeds
3/4 cup dried cherries, cranberries or berry blend (I used a blend of dried cherries, raspberries and currants)