Week 8 to 26.2

The highest mileage week (thus far) is completed!

I’m happy to say I’m still feeling optimistic about the marathon and the training… just exhausted from 15 miles today.

And more than in need of the recovery week that starts tomorrow. More than ready.

Monday-

This weeks cross-training? Hiking up Kilauea Volcano in Hawaii at Volcanoes National Park (Full post to come on that – a must-see in Hawaii.) Yes, it’s active. Yes there were steam vents everywhere.

No, we didn’t see any flowing lava. :(

We did hit a dead end though.

They basically tell you – “It’s simple. You’re either going to see lava… or you’re not.”

As luck would have it, the volcano has been a-flowing since the 21st. We went on the 19th. This happened on the 23rd.

Source

Guess that means we’ll just have to go back! ;-)

We hiked the Kilauea Iki trail, a 4.2 mile roundtrip hike descending 400 feet into the Kilauea Iki crater across the crater, and then back up. It was an awesome hike and so, so cool to walk across a crater that once did this:

Not a bad day of cross-training!

Tuesday- 

4 mile run on the treadmill. I started reading a Sophie Kinsella book on my Kindle… Twenties Girl.

So far it’s good… but it’s no Confessions of a Shopaholic just yet!

Source

Wednesday-

Before we left for the airport, I managed to squeeze in 7 miles at just under 9 minute miles on the treadmill while watching old episodes of Glee on my dad’s iPad… which is an absolute lifesaver on the treadmill!

I was in complete denial this entire day about leaving, and I chose to just erase it from my mind.

Thursday - 

Welcome back Pilates! I went to a reformer class and ran 4 miles… outdoors! The cold, foggy air has never felt so good.

Friday - 

On what would normally be a rest day, my legs were feeling good enough to go to another Pilates class, so I went with it! I’ve noticed that Pilates is helping my running a lot, so I figured some strength training couldn’t hurt.

Saturday -

7 Mile Pace Run. I’ve decided that my goal pace for the marathon is in the low 9′s (9:00-9:30).

I was thrilled to hear that last beep of the Garmin at mile 7 to see that I did exactly that! I was tired (and sweating bullets!) at the end, but I definitely felt I could keep up the low-mid 9:00 pace. (Not necessarily 9:00 on the dot!)


Sunday - 

The longest run (PDR!) I’ve ever run in my entire life - 15 miles.

I surprisingly felt really good the entire time! I forced myself to try to keep it to the high 9′s and low 10′s and felt great. What did not feel great was realizing the marathon will be all of that… and then 11.2 more miles. Ohdeargod.

The weather was foggy and misty – perfect running weather. I had breakfast consisting of a Whole Wheat Sandwich Thin with Maple Almond Butter, a sliced Banana and some cinnamon and a cup of black coffee before I took off … and ate a Lemon Sublime (YUM!) Gu at Mile 7.5.

When I got home I was starving, but I didn’t feel like I needed that much more fuel during the run.

In the marathon I definitely plan on Gu-ing every 5-6 miles… I think because I ate breakfast right before starting the run, I didn’t need as much fuel.

Bring on the recovery week! :)

Hope you all had a great week!

Cheesy Pesto Chicken Pinwheels

Tonight for dinner, boyfriend and I decided to use up the chicken breasts we had in the fridge. We were starving and in the mood for something really flavorful and delicious… but also really easy.

We inventoried the fridge and came up with…

Cheesy Pesto Chicken Pinwheels!

To start, boyfriend butterflied the chicken breasts (we had 4… with leftovers in mind) and then pounded them out to make them extra thin.

Then we seasoned them with salt, lemon pepper and paprika before marinating them for ~45 minutes in a mixture of fresh lime juice (1 lime) and balsamic vinegar (enough to coat).

 

While the chicken marinated we mixed mozzarella cheese, parmesan cheese, goat cheese, sun dried tomatoes and homemade pesto (including basil grown in my mom’s garden… thanks mom!). That would be the “stuffing”.

 

 

We eye-balled the measurements based on our extreme love of cheese, so you can really use as much (or as little) as you like.

Once the chicken was done marinating, we put a layer of spinach on the chicken, and a quarter of the cheesy mix and rolled it up and placed it in a glass baking dish.

 

That’s it!

 

We baked them at 450* for 30 minutes and while that was happening got some water boiling for a side of quinoa (made with 2 parts water, 1 part quinoa… and a splash of red wine for flavor.) ;-)

The chicken was ridiculously good. So, so, so flavorful and perfectly cooked. We got a bite of pesto-cheesy goodness in every bite.

 

Lean Protein + Whole Grain = a pretty perfect Sunday night dinner if you ask me.

 

And obviously a glass of red wine.

Start to finish (with random 2-4 minute breaks from me running into the family room to not miss a minute of the crime show du jour) it probably took about 15 minutes to prep.

An easy (and delicious) dinner! Can’t wait for leftovers tomorrow!