My half marathon training plan is officially kicking my ass a little! I’m on week 6 of 11 and this is the halfway rest week in my training plan. After five weeks of increasing intensity, I finally get to take a step back. No speed work or long runs this week. Just lots of easy running but I can definitely tell that my body is in rebuilding mode because I’m tired and hungry. I kind of feel like I’m tapering!
I haven’t run like this in four years and kind of forgot about the hunger that comes with the increased mileage and intensity. I am in that phase where I eat a meal and feel hungry and hour after. There’s been a lot of morning snacks, afternoon snacks, after dinner snacks, sweets, second breakfasts…I told my yoga class tonight not to be alarmed if I was seeping peanut butter out of my pores. The jar in my fridge is disappearing at an alarming rate as I cannot keep myself out of it! 🙂
My current favorite indulgence is alternating dipping a spoon in salted peanut butter and sweet pumpkin butter.
While I attempt to photograph most what I eat for breakfast, lunch and dinner, I do not photograph most of the things I snack on throughout the day. I get a lot of questions about whether or not I snack between meals. Snacks I have been eating lately include…
- hummus and pita chips
- cheese and crackers
- apples and peanut butter
- straight up peanut butter
- dried figs (plain or with cheese)
- granola
- banana with almond butter
- fresh fruit
- dark chocolate
Here’s what I’ve been eating for my “main meals” this week.
Smoothies and oatmeal for breakfast.
Lots of lunch salads. I bought beets at the farmers market and it’s been so nice to have them back in my salads. This salad is arugula, kale, avocado, artichokes, beets, goat cheese, walnuts and deli turkey.
This was my favorite salad of the week. Spinach, arugula, dried cranberries, avocado, pumpkin seeds, beets, goat cheese, honeycrisp apples and deli turkey.
Lunch out with friends at Zoe’s was this chicken salad and fruit plate with pita.
I had a sandwich craving one day that I satisfied with turkey on sourdough with basil mayo, avocado, tomatoes, pepper jack and arugula.
Dinners have been mostly leftovers and out as this has been an insane week. This was leftover spiced chicken breast with roasted brussels sprouts, a portobello mushroom and broccoli.
Pizza and wine night with my girlfriends midweek. I picked up pizza and salads for us at Brixx. This plate x2.
All things fall salad with spinach, arugula, kale, roasted butternut squash, turkey, pumpkin seeds, beets, dried cranberries and goat cheese. Note, if you haven’t tried roasted butternut squash on your salad…get on it!
Whole Foods hot bar dinner during a meeting one night. Chicken thigh, roasted mushrooms and tomatoes, zucchini, succotash, broccoli and salad.
And the best thing I had all week was this fall spiced almond milk latte from Not Just Coffee. They make their own “fall spice” mix with vanilla infused organic cane sugar, mace, nutmeg, cinnamon and cardamom. It was seriously heaven in a cup.
Do you get hungry when you increase your running mileage or intensity? What are your go to snacks?
