Temperature: Hot as usual – but slightly less so then the previous weeks which was a plus.
- (Wed Aug 4) 8 hill repeats + 6k warm up/cool down / hills
- (Fri Aug 6) 6k tempo
- (Sun Aug 8) 27k LSD
Clothes: Various pairs of Adidas shorts & pants, various Adidas shirts & Lululemon tops, Asics 2150s.
Feeling: Between the Stairway to Heaven Tuesday workout and the 8 hill repeats the next day, I just felt so worn out by Sunday (the tempo run on Friday probably didn’t help either). I was actually glad that our group took a wrong turn and ended up running 2k less than we were supposed to.
100 Push Ups Challenge
- (Fri Aug 6) Week 5, Day 2: Maxed out at 45 consecutive push ups.
- (Sun Aug 8) Week 5, Day 3: Maxed out at 50 consecutive push ups.
It’s been quite the week. The workouts have been getting even harder and longer. By the time I get home, all I want to do is eat and go to sleep. I’m not going to lie, I’ve been feeling pretty overwhelmed with all of the training. My mind is there, and I’m determined to stick through it but it is really wearing me out! I still feel intimidated whenever I think about the prospect of actually being able to run 42.2km when I’m finished with this training. But I keep telling myself to have faith in the training and things will work out in the end.
I can say with certainty that I’ve been eating well. In between copious amounts of my latest obsession otherwise known as baked cheese puffs and cheese curls. Frozen vegetables have been my saviour, and so has this brown rice vermicelli that I discovered in Korea town a few weeks ago. It tastes just like regular vermicelli but it’s a little more nutritious. 🙂 Oh, and stir-frying with kim chee? Genius! I have a cashier at the Korean grocery store to thank for that suggestion.
And Angela’s 50 cent hummus (loooooved the addition of white vinegar!).
And *amazing* Tortilla Pizzas courtesy of Mae.
Pizza #1: With green olives, mushrooms, and mixed sweet peppers topped with Humnut Sauce, tahini, and paprika.
Pizza #2: Mushrooms and olives topped with humnut sauce (with a few extra tsps of yellow mustard mixed in), tahini and sesame seeds.
I also had a chance to try making my own almond milk. I had been told that it’s pretty easy and I love the idea of taking control of my ingredient list. While my almond milk may not be fortified like the ones sold in grocery stores, at least I can pronounce and recognize everything in my almond milk. Just check out the ingredient list comparision!
Store-bought Almond Milk Ingredient List: All Natural Almondmilk (filtered water, almonds), All Natural Evaporated Cane Juice, Calcium Carbonate, Sea Salt, Locust Bean Gum, Sunflower Lecithin, Gellan Gum, Zinc Glutonate, Vitamin A Palmitate, Riboflavin, Vitamin D2, Vitamin B12 (source)
Alison’s 3-Step Almond Milk Ingredient List: Almonds and water.
Note that in a pinch, the store-bought almond milk ingredient list isn’t bad at all. I just don’t like my milk sweetened in any way and ingredients like “locust bean gum” and “gellan gum” give me the heebie jeebies (I’m sure if I did some digging, I may find out that they’re perfectly fine to use but I don’t really need to know).
3-Step Almond Milk
- 1/2 c almonds
- 2.5 c water (plus water for soaking almonds)
- Soak half a cup of raw almonds in water for 8-10 hours or overnight.
- Rinse almonds and blend with 2.5 cups of plain water.
- Strain with a coffee filter and sieve (or a sieve alone may work) and enjoy.
Note: I just wanted to start off with a small batch to see how things turned out. The results were fantastic and I fully intend to double the recipe next time.