I’m in full Marine Corps Marathon prep mode.
There’s a detailed list (that’s a little dirty – it’s been living in the kitchen!) and I’ve started laying everything out in our extra room.
Also, I’m prepping my body with food and beverages.
Lunch was a delicious panini creation.
White cheddar, provolone, spinach and blueberry preserves on ciabatta. Kettle chips, raspberries and carrots on the side.
I picked up a kombucha on the way back to work. Probiotics and antioxidants galore!
And dinner tonight was heavy on the carbs!
Greek-style quinoa (yes, I am addicted to quinoa). I cooked the quinoa with vegetable broth, chickpeas, onions, kalamata olives, spinach, sundried tomatoes, garlic and parsley. I topped it with Greek yogurt. Shocker. Sooo delicious.
Let’s talk about today’s workouts. I took Sullie out for a very easy, very slow three miles before work this morning. My legs felt great. The only bad part of the run was the insane humidity. I am so happy that this weather will be gone by this weekend. It is not enjoyable.
I went to a hot vinyasa class at Y2 tonight with the intention of taking it easy. I was disillusioned. There is no taking it easy in Celeste’s classes. Her flows are so challenging and it didn’t help that I positioned myself directly in front of a heater. I seriously thought I was going to spontaneously combust. I came home and chugged Gatorade. Hydration!!! I thought I was going to go to one more yoga class on Friday morning but I’m second guessing that decision now. I might just incorporate more pre-race rest.
I’m off to work on my marathon playlist (Anyone want to see it when I’m done? I will post it if y’all do.) and forage in the kitchen for dessert.