Last week I started my 16 week training cycle for the Chicago Marathon.
This training cycle I’m incorporating a few things that I didn’t do last training cycle; cross-training and strength training. I also plan on keeping up with my planking. The hubs recently went out and got us a gym membership, which will definitely come in handy with those goals as well as provide me with a treadmill option too. This week I used yoga as both cross-training and strength. Maybe a bit of a stretch, but the way my muscles felt afterwards, I think it did both jobs.
This cycle I’m also focusing on eating a lot better. While my diet is pretty good, I really want to eat a lot cleaner and avoid processed convenience food as much as possible. Last week was a win as I prepped a weeks worth of lunches on Sunday, and had a plan for dinner that week too! This Curry Roasted Vegetable & Kale Salad from Minimalist Baker kept really well for 4 days worth of lunches, and I enjoyed the leftovers from my Summer Squash Tacos for dinner. I also experimented with making celery juice… I really didn’t like it at first, but after the first glass, I got used to the taste of juiced celery.
Chicago Marathon Training – Week 1:
Monday – 4 miles easy. 1:00 am plank/1:00 pm plank.
Tuesday – Vinyasa Flow Yoga. 1:00 am plank/1:00 pm plank.
Wednesday – 4 miles easy on the treadmill before work (in case TS Cindy impacted our weather – it didn’t). 1:00 am plank/1:00 pm plank.
Thursday – Vinyasa Flow Yoga. 1:00 am plank/1:00 pm plank.
Friday – 4 miles easy. 1:00 am plank/1:00 pm plank.
Saturday – 8 miles total. I got in 3 miles before a massive thunderstorm hit, then went to the gym to get in the remaining 5 miles on a treadmill. 1:00 am plank.
Sunday – Rest Day.
Total Miles = 20