The training run for this week was 18 miles.
And I rocked it. Which shocked me. This week I only managed to get in one measly training run. No cross-training. Pathetic.
Exactly why my run this week was so shocking. I should not have been as strong as a I was. I should have needed a huge nap. The only thing I can attribute it to is my new friend the chia seed.
I know, I know. Seems every week I am talking about chia. But folks, truly….The more I read about and the more I use it, the more of a convert I become.
An excerpt from Born to Run (which, YAY, I am finally reading)…
“In terms of nutritional content, a tablespoon of chia is like a smoothie made from salmon, spinach and human growth hormone. As tiny as those seeds are, they’re superpacked with omega-3s, omega-6s, protein, calcium, iron, zinc, fiber and antioxidents. If you had to pick just one desert-island food, you couldn’t do much better than chia, at least if you were interested in building muscle, lowering cholesterol, and reducing your risk of heart disease; after a few months on the chia diet, you could probably swim home.”
In my own personal experience it is kicking my energy levels up so far that I barely need coffee any longer. (A good thing because I drink way too much for my own good.) I’m also staying hydrated better and have am not nearly as hungry. If you are trying your hand at any type of running program, be it a 5k, 10k, 1/2 marathon or full, I really recommend you give chia a try. (Frederick folks can find it in bulk at the Common Market.)
Some recipes to start you out:
Coconut Lime Chia Fresca
- 2 Tbs chia seeds
- 2 cups coconut water
- 1 1/2 Tbsp lime juice
Combine all ingredients in a glass and stir to combine. Let rest for ten minutes. Stir once more and set aside for ten minutes longer. Serve chilled. (Serves 1-2)
Vanilla Almond Chia Delight
- 1 1/2 cups of vanilla almond milk
- 4 1/2 Tbs chia seeds
- 2 Tsp cinnamon
Combine all ingredients in a bowl and stir to combine. Let rest for five minutes. Stir again to separate clumping. Let rest for 1o minutes. Stir a final time and set aside for fifteen minutes longer. Mixture should thicken to a resemble a slightly runnier version of tapioca pudding. Serve chilled. (Serves 2)
Have I convinced you yet? GOOD.
Sadly, my old friend the IT BAND started messing with me at mile 17.8 (or something ridiculous like that) so I am trying to take it easy and STRETCH like a mad woman. That is pretty much all I have to report. (Check out my running pal Lori’s column this week to read her perspective.)
BIG SHOUT OUT to my friend Michele who finished her first 1/2 marathon today! I am so proud of her dedication!