The latest news around here is that Amy turned 3 months and I signed up for my first race of the year - Mother's Day Duathlon in Prospect Park on May 12. The race is a sprint distance (2 mile run/10 mile bike/ 2 mile run) and my only goals are to have fun and enjoy the day.
Well, I did it. Crossed the first major milestone off my get-back-to-shape-after-baby plan with my finish at the inaugural Nike Women's Half Marathon in DC on Sunday. And, despite some gnarly toenails and soreness in my quads, I feel pretty darn good about it two days later. By no means was this a FAST half for me. Lacking a strong base and any speed in my legs, I knew I couldn't even attempt to go near my 13.1 PR of 1:34.
For the past 2 months I have been living and training in Santa Monica, California. After spending a few weeks training in Tucson with my coach Cliff English, I came out here in early March to escape the New York winter and spend some quality time in the pool and in the mountains.
This is kind of hard to admit, but I've been downing rice cakes like they were homemade bread for going on 2 years now. I always chalked rice cakes up to being too dietetic, but since I started eating a gluten-free diet, these crumbly mess-makers have become a staple in my pantry. I've found that they are the most convenient and cost effective vessels for the standard peanut butter pre-workout snack.
Mom posts have been popping up all over our blog lately. And for good reason. We're in the midst of a 2013 triathlete baby boom. At least 7 of my fellow pro triathletes will have babies by the end of this year and most of us plan on stepping right back up to the competition. As I'm finding out, this takes a lot of work and a lot of patience. First, you have to sit around for 9 months as all of your competitors set records and win races. Then, you have to get back in shape after what feels like 9 off seasons stacked up back to back. But, pro triathletes are always up for a challenge, and having a new little cheerleader makes it all so much more worthwhile.
This simple snack made the perfect second breakfast before a weekend bike ride. The greens, a mix of spinach, baby kale, baby mustard greens, and a few others I couldn’t identify, were so flavorful and peppery on their own that I left them raw. I fried the egg in a little olive oil, so that plus the egg yolk, salt, and pepper stood in for salad dressing.
Lots of people have asked me about running while pregnant. I stopped running before it was obvious to most people that I was even pregnant, so I don't have many experiences to share. Sarah, on the other hand, ran until a few weeks before her due date with all three of her kids. Here's how she did it.
This New York Times article on Crown Maple Syrup inspired me to create a salad dressing using maple syrup. Madava Farms, where Crown Maple is made, is where we held my baby shower last December. Since visiting the farm, I’ve been using Crown Maple all over the place: in my favorite granola recipe, as a topping for yogurt and pancakes, and as a sweetener in my coffee. But I hadn’t yet thought to make a salad dressing with it until this morning.