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.
3 thoughts on “5K Update and Tasty Tomato Soup”
Hey girl 🙂 I am proud of you for making your race official! I will happily run with you if you’d like someone to keep you motivated. As for clothes, your race is in May, so it could be hot or cold, depending on your start time. I highly suggest capris on the bottom (I don’t personally like running in shorts or pants that aren’t tapered, so take my opinions as just that!) and layer on the top. Start out with a tank, then long sleeves… I don’t think you will need to go heavier than that, but depending if it is raining, you might want to add a windbreaker. Under Armour has an outlet in Tilton NH that I have gotten some stuff for like $5.00 at – kind of far, but worth the savings I think 🙂
Consider this recipe snatched!! I can’t wait to try it 🙂
I read your post! Just droppin by to say hi. Have fun at the gym, love you 😛