What's The Right Sequence, Eh?

View from Jill's run: Mt. Rainier from Lake Washington Blvd.

Just over 2 weeks into being committed to a 1/2 marathon and I am still trying to figure some things out. Since I am doing PT for my hip/knee, plus doing cross-training in addition to running, I am trying to assess the most optimal sequence. And I need to figure in rest days into the equation because they need to happen.

As it turns out, PT takes a lot out of me and leaves some lingering effects for a day after. Mind you, it has been incredibly effective but I need to schedule it the day before a rest day. Then my body can recover from runs, Crossfit and PT on that off day. So that needs to get fixed pronto.

"Barely Cooked" Scallops (Marinated in Ceviche) With Corn and Scallion Relish (adapted from "Michael Mina")

In spite of the sequence not working this week, it was not a bad training week by any stretch. I did do my long run yesterday, which took away my 2nd rest day (lesson learned). The run went fairly well as I pretty much followed instructions to keep my heart rate in zone 2 (easy), so I can't complain too much. The view of Mt. Rainier was pretty special too (see above).

And hey - I even got closer to following Coach T's instructions at track as well. Progress. 

The other modification I have made to training has been at Crossfit. Instead of doing the flat out/back runs we are randomly assigned for 200m and 400m, I am taking a different path which has some incline on it. Just more of incorporating uphills and downhills into my regular routine while my body is pretty fatigued. We will see if it pays dividends as I get into longer runs with real hills thrown in. 

Pan-Roasted Chicken Breast with Spaghetti Squash "Carbonara" (adapted by Jeff Mall of 'Zin')

The other positive news is that my hand and wrist are getting stronger, so I can cook more regularly and give +Marc a break. Marc ate scallops (used a recipe from 'Michael Mina') and went back for seconds... it took me awhile to get myself up off of the floor. So yes, miracles can happen. Then I "Paleo-ized" a dish from 'Down Home Downtown', which is a cookbook from one of the restaurants we frequent when we are in Healdsburg. 

It's a great time of year to cook in the Pacific NW since so many things are coming into season. I can't do heavy amounts of chopping, but I am grateful for what I can do in the kitchen. Since we have VIPs (+Lisa, +Jarrett, Jeffrey & Mollie!!) coming to visit at the end of the month, Marc and I are working furiously on menu options. Expect lots of 'home cooking' pics posted that week!