Vegan Superfoods --> prioritizing fiber & breaking the half way mark(By now I have established a comfort in the discomfort of my weekly training schedule. Every Monday, Nike Running Club is the first thing I open to await the direction of the next seven days. Day by day and week by week is my training mentality. If I think too far ahead, it just overwhelms me. Last week it was the thought of a 1000ft+ elevation 6.5 mile run that scared me. And I will admit, the first two miles were a little rough, but by the third mile I found a groove and discomfort became the norm. This week its the 7.5 mile that looms. But, just like last week I just have to get momentum and trust that my body and endure the mental pain of pushing back a phycological barrier that tells me 7.5 is a lot to run. This mental hurdle has been one of the most consuming parts of my training so far. In a way, I think a large part of this process is in training my brain to maximize my running potential, it's like an art. When my mind wanders and the tiny voice of self-doubt fully escapes is when I'll know I am running to my full potential. Thus my training is equal mental as it is physical. Focusing on Micronutrient Rich Whole Foods: research: http://journals.lww.com/acsm-csmr/Fulltext/2010/07000/Fueling_the_Vegetarian__Vegan__Athlete.13.aspx Key Nutrient: omega-3s, iron, zinc, iodine, calcium, vitamin D, and vitamin B12 Vegan Superfoods spotlight: Turmeric (curcumin) -benefits: anti-inflammatory, antioxidant dark chocolate - anti-oxidant, artery protection & cardiovascular health chia seeds - omega-3's (immunity) & omega 6 fatty acids, protein, vitamin B complex, potassium, fiber Go-to pre long run breakfast: Saturday morning: Lemon, Ginger, Turmeric Shot 8-grain blueberry pancakes: buckwheat flour, whole wheat flour, oat flour, millet flour, rye flour, barley flour, corn meal, spelt flour, ground flax, rice milk, maple syrup, vanilla extract, salt & blueberries
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-Reflection:
It has been over a month since I set out to train for my half-marathon. Since then, I have learned a lot along the way. I have begun to establish a pretty consistent plant-based set of recipes that leave my body feeling nourished and my mind content. I have also been reading Scott Jurek's Eat & Run about his journey to rise as a world renowned ultra-runner. His story of finding his success through the pain of running extreme distances and trough the pain finding his talent for endurance. I have also been continuing to play around with my training routine and have integrated track into my after school schedule. I have mapped out my nike running training schedule with a 5-2 training day ratio that is mixed in with an off day. I am still figuring out as I go the best way to document something each week and have been experimenting with using a hero 4 gopro but found that my hand is an inconvenience and am looking to get a headpiece so I can run with it. Where I ran: Arastradero Preserve Valpo Hill (interval hill sprints follow by neighborhood 4 mile run) Stanford Dish (3.2 miles cross terrain plus 2 mile flat run extension) Mapoche, Portola Valley 5 miler Cross training: indoor cycling (2 times per week about 30 miles) yoga Favorite "go to" recipe: garlic lemon tofu earth bowl ingredients - long grain brown rice, liquid aminos, nutritional yeast, chili flakes, sweet onion, broccoli, Romanesque, black beans & firm tofu |
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