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Posts Tagged ‘10k’

The Streak is Over

So you know that running streak I talked about that I was doing. Well 7 days in I had to stop. My hip and knee really started to bother me on the 8th day. I’m really disappointed to stop it because it was something I really wanted to try but I’d rather be injury free.

I’m training for a 10k and will continue to run but gave myself a day off yesterday to see how it felt. I generally work out in some capacity 5-6 times a week but only run usually 3 of those days. I don’t think my body is ready for so many days in a row. Such is life. While I’m disappointed I know if I got injured I’d be angry at myself because I’d have to sit on the sidelines and do nothing for at least a few days.

Since my knee and hip decided the streak wasn’t in my¬† future this time I have decided to make a few more goals for myself this month. I hope to complete all these with the three weeks left in the month.

June 2012 Goals

  • Run 4 miles – I want to run this with no walk breaks and feel good afterwards. I did 3.1 last weekend and know I could add another .90 if I push myself and keep trying.
  • Do cross training 2-3 times a week – I want to do strength and some other kinds of cardio at least 2-3 times a week to balance out my days running.
  • Continue training for my 10k and run at least 3 times per week.
  • Eat no meat at least 2 times a week – I have no problem getting my fruit and veggie quota a day but want to eat less meat.

Stay tuned to see if I meet these goals at the end of the month. For the rest of you continuing on the streak. Keep up the good work – I’m cheering you on!

Have a great weekend everyone!

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I did it. I started training for my first 10k. After I finish that I will start training for my first half marathon. I’m nervous and excited. My ultimate goal is to do a half marathon by my 28th birthday in February. There is actually one 2 days after my birthday that I think will be my goal one to run. It’s a flat course and only costs $50 for registration. Not bad if you ask me. The 10k is in August. I have two options. We’ll see which one fits better with my schedule. I have some traveling for work at the beginning of the month so I may have to do the one at the end to be safe.

For the 10k I’m following the Jeff Galloway 10k training plan. It’s 13 weeks and seems very doable. I want to build my endurance, distance and speed and I think how this plan is laid out will help me achieve my goals. My ultimate goal with both the 10k and the half is just to finish. I have a time in mind I want to finish both by but will be happy with just finishing. So here goes nothing for the girl who couldn’t run a block a few months ago.

In other news I have another tasty recipe for you that I made a few weeks back. I love me Mexican food and could never give it up. However, I know it’s generally insanely unhealthy and must limit myself when it comes to the crack tortilla chips. So in my quest to find balance and live a healthy lifestyle I find myself always thinking up fun and healthier alternatives to traditional Mexican dishes I love.

One dish I love is enchiladas. I ‘healthified’ these a tad and they still turned out great. They are so versatile and easy that you could include ANYTHING you want in them. I’ve tried black bean and corn, chicken, pork, and plain cheese.

Easy Chicken Enchiladas

  • Makes: 8-10
  • Prep Time: 45 Minutes
  • Cooking Time: 15-20 Minutes

Ingredients:

  • 3 Chicken breasts (boneless and skinless)
  • 1 Jar (or can) of enchilada sauce
  • 1-2 cups of cheese (depends on how cheesy you want them)
  • 8-10 Corn tortillas
  • Optional mix ins – sliced olives, black beans, corn, etc.

Directions:

  1. Preheat over to 375 degrees
  2. Boil the chicken for 30-45 minutes or until done.
  3. Spray cooking spray in dish you will be using to bake in and set aside.
  4. While chicken is boiling get the rest of the ingredients prepared. Placing everything in a bowl makes it a lot easier to grab handfuls when your hands are a mess from the enchilada sauce.
  5. Slice chicken (or shred) into small bite size pieces and place in a bowl.
  6. Heat your corn tortillas up for about a minute or until softer and more manageable.
  7. Pour enough enchilada sauce on a plate (large enough for tortilla to sit) and dip one corn tortilla in the sauce on both sides.
  8. Place tortilla in baking dish and fill with small handfuls of ingredients. For these ones I did chicken, then cheese, and sliced black olives.
  9. Roll up the tortilla. I find putting the crease at the bottom of the pan helps these to stay together.
  10. Repeat until all ingredients gone (minus the enchilada sauce).
  11. Pour the remainder of the enchilada sauce over the top of all the rolled enchiladas. I also like to sprinkle a little of the cheese if there is some left over and some sliced black olives.
  12. Place in oven and bake 15-20 minutes. You do not want to overcook these or the tortillas will be hard and dry. They simply need to be warmed up so the cheese melts because the chicken is already cooked.
  13. Take out and serve warm.

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