Summer Training Week 4

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Summer 2016 week 4 (6/13-6/19):

Monday: AM: 6 miles, pull-ups/push-ups/dips.  PM: 30 min swim
Tuesday: (almost) 9 miles @ 7:18 average, 10 min abs
Wednesday: 60 min stationary bike, squats/lunges
Thursday: AM: 3 miles, pull-ups/push-ups/dips, 10 min abs. PM: 6 miles
Friday: 9 miles.  Hilly
Saturday:  3 miles, 20 min yoga
Sunday: 11 miles (DC tour run!)

Total: 47 miles, 90 min XT

Holy. Crap.  This week was spent discovering the true meaning of tiredness.  I worked every single day, mostly the evening shift, which meant I had zero time for dinner or sleep.  After being on my feet for 6 hours straight, I’d get home at 11, eat dinner, and go to bed at midnight, only to wake up at 5:45 am to run.  Surprisingly, most of my runs were fine.  I consciously backed off the pace on Monday, Thursday, and Saturday, which was a really good choice.  Today still didn’t feel good, though.  Grr.

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This week’s long run was incredibly picturesque.  We didn’t go until 10 am, so it was fairly hot and sunny.  We started at Roosevelt Island and pretty much did a tour of the National Mall.  The blazing sun forced us to stop several times for water, and we were fairly dehydrated.  I was covered in salty sweat by the end…good looks!  I didn’t feel good during the run, but it was so beautiful that it almost made up for it.  Afterwards, we went for brunch, and I had crepes benedict and a cannoli and a fancy iced coffee!  It was lovely.

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I actually feel really happy with my nutrition this week, which is a little weird because it’s not like I followed some stringent plan or anything.  Working in an ice cream store, I had a ton of ice cream and smoothie samples, and my “dinner” during all the evening shifts I worked was a bagel and cream cheese, or a random chicken salad sandwich from Chick-Fil-A, followed by more bread/English muffins whenever I got home (11 pm or later).  Not exactly prime fueling.  But I’m actually completely fine with that!  How strange.  I think as mileage increases, the body craves any and all calories for energy and recovery.

But I made the butternut squash/kale/Gruyere casserole and also had grilled tuna steaks last night for the first real dinner at dinner time in four days.  So good!!

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My coach just sent out training plans for the rest of the summer.  Needless to say, my heart skipped a couple beats when I saw “60 miles” consistently on my schedule.

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This upcoming week, I will hit 50 miles for the first time in my life (52), and I’ll be at 60 in three weeks!! Holy crap.  I’m actually a little sad that my Wednesday hour-long cross train is going away (to be replaced with a 5-mile run)… I’ve been doing that for a year, and it’s a nice little routine!

Since I leave for California on Thursday and will be in the mountains, I’ll have to get creative with fitting in the mileage.  I most likely won’t be able to do any doubles, and I’ll have to switch around some Wednesdays/Thursdays based on travel plans.  But I’m willing to be flexible to play it safe.  One thing I do not want to do is overtrain/burn out.  The “little things” (stretching, icing, core work, sleep) are going to become more important as well.

I’m literally running twice the mileage I ran in high school.  But high school was awhile ago, and my coaches know what they’re doing.  So excited 🙂 🙂

 

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