As of today, I have officially completed 5 weeks and 1 day of the Couch to 5K program. This afternoon, it will be 5 weeks, 2 days completed. I have to say that even though I am totally a non-runner, I genuinely enjoy it this far.
Because of a total time fail on Wednesday I wasn’t able to get day 2 of week 5 done but I managed to get about half of it completed. That equaled 5 minutes of walking and 8 minutes of straight running. Now, bear with me, I don’t think I’ve ever run 8 straight minutes in my entire life. No joke. Laugh if you will but seriously, when have I ever been required too? (No, the 1-mile run in high school gym class does not count… I walked most of that nonsense.)
Anyway, the 8 minutes did not kill me I am happy to announce and after another 5 minute walk I could have easily done another 8… which I will prove to myself tonight. The kicker with this program is, I don’t understand how I am expected to run 20 minutes nonstop by the end of this week when I haven’t even done a full 10. I trust it so I’ll do it, but no guarentees it’ll be pretty. I’ve also decided that after my completion of week 3, I will hit the pavement and start alternating running outside with the treadmill. I don’t want to be sucking wind during my race like I was last Sunday when I first attempted a beach jog.
So when is the big race day? I’ve made it official. I will be running the Marblehead Beach to Beach 5K on Saturday, May 14th at 10 am. I’m definitely going to need a new outfit. Suggestions? How about a running buddy? I’m slow so if you’re experienced, it’ll be a breeze for you…. If you’re interested, please let me know! PS – isn’t that picture pretty? It’s the Marblehead Causeway (part of my route) captured at dusk.
I’ve also been cutting calories in an attempt to lose some weight before my first race. I dance and workout regularly anyway but I find that sometimes my love towards food makes me hate my waistline. Lisa Lillien’s new cookbook that I mentioned previously is helping me tremendously. This soup has a mere 189 calories and 2 grams of fat per serving and was delicious. Don’t let the soy crumbles scare you – they give this dish a meaty quality.
From Hungry Girl’s 300 Under 300
1 (15 ounce) can Amy’s Organic Low Sodium Chunky Tomato Bisque
1/3 cup Cannellini beans, drained and rinsed
1/2 cup frozen ground beef-style soy crumbles (like Morningstar Farms Breakfast Starters)
Pepper, to taste
2 tsps. reduced-fat parm-style cheese topping
1. Heat all ingredients except for the cheese topping in a non-stick saucepan over medium-high heat, stirring occasionally, until the soy crumbles have completely thawed. Continue to cook until soup is hot.
2. Sprinkle cheese over the top and serve.