Marathon Training and Hamstrings

Not here yet, but a reminder not to get to this point!

Not the week I had hoped for, but I am dealing and surviving. I made it through day 1 & 2 of classes and now prepare for next week that becomes even busier. My trainer is back and had a great workout planned yesterday that I needed to make him change due to my hamstring (and the lingering migraine). Instead of a fun mix of running intervals and strength outside we opted for  functional lower extremity movement and upper body/core strength. We have now changed the focus to strengthen and recovery in hopes of fully running and racing TC in just over 4 weeks.

The good news is my hamstring is feeling better at least at easy running and I am being smart, have actually take time off running, a big thing for me. I ran few easy 200m, 400m, 800m repeats on Wednesday and it was fine, yeah! Heading to spin class today and maybe an easy run (or save it for tomorrow). I actually just saw an article suggesting that running backwards can help with hamstring injury, interesting. Although I can this resulting in worse injuries for me ans I fall!

And now...My debate: The final team race is on Sunday, a 25K, and it fits perfectly into my training. Is it worth the last minute registration fee to run it easy and have fun with my team or do I save the $ and stay home, still planning to run the same distance?

I could eat pumpkin year round, but with Fall in sight I am ready to bring it back in full force so here is my latest creation, a healthy, protein packed snack bar. It is not sweet, but you could remedy that with the addition of more sweetener.


Pumpkin Quinoa Protein Bars

½ cup cooked quinoa (I cooked ¼ cup in ½ cup water with pumpkin pie spice added)

1 cup brown rice flour

¼ cup vanilla protein powder (plain would work too or add ¼ cup more flour)

2 cups oats

1 tbsp pumpkin pie spice
1/4-1/2 tsp stevia (optional or 1/4-1/2 cup sugar)

1 cup dates soaked

2 cups pumpkin puree

½ cup applesauce

1-2 tbsp pure maple syrup (optional)

1 tsp vanilla

1 cup raisins

1 cup chopped walnuts

½ cup pumpkin seeds

Mix flour, oats, seasoning and set aside. Puree dates, vanilla and pumpkin, add quinoa, maple syrup and applesauce and mix. Combine wet and dry ingredients, then mix in raisins, nuts and seeds. Spread into greased 9x13 pan and bake 30-35 min at 350F.

What is your favorite Fall food? Any fun plans this weekend? Check out Jill's Fitness Friday