Training Day

As the days progress, I’m debating the best way to train for the Mud, Sweat, and Tears 5 mile obstacle race.  I have begun by driving my running mileage up.  Right now I’m up to 5.3 miles in 45 minutes.  If I can get up to 6 or more miles at a quick pace, the odds that I can do 5 miles efficiently increase.  The next aspect of training I need to figure out is resistance training.  I need to be able to hoist my body over walls, up ropes, through water, and many other obstacles.  Therefore, my first step in preparing my body for this, is being able to hoist my body around no problem.  Push-ups, pull-ups, and burpees are the most obvious place for me to begin, but I also need to train my body to climb a rope.

While I’m doing this training, it is as important as ever to make sure I am eating the correct foods and stretching.  Though the benefits of yoga are numerous, it is an activity I have difficulty talking myself into.  If I only have an hour to workout, I would rather being sweating and grunting, really feeling the burn; however, yoga is just as beneficial because it helps stretch my muscles back to where they should be.  On my rest day (Sunday), and on days when I have time, I’m getting myself to yoga classes to stretch my muscles from the extra running I’ve been doing.  Yoga classes can be found at your local YMCAs, as well as many places within your area.  You can also find yoga videos online, or in stores to do at home.  Beside the physical benefits, yoga also helps calm the body down.  I would be best suited to do this prior to bed, but anytime you can decompress for an hour is a good time for your mind and body.

As for my body, I’ve been eating more fish and making sure to eat healthy carbohydrates to help power me through my workouts the next day.  The following is a simple, and one of my favorite, vegetable dishes for even those who don’t usually like cauliflower (serves 4):

1 Head Cauliflower cut-up

2 tbsp Balsamic Vinegarette

2 tbsp Marjoram

3 oz Shaved Parmesan Cheese

Preheat oven to 475 degrees.  In a square casserole dish, dump in cut up cauliflower.  Drizzle balsamic vinegarette and marjoram.  Mix around and place in oven for 20 minutes.  Remove dish and add parmesan cheese over the top.  Place in oven for additional 5 minutes.

One serving of this contains 73 calories, 6 grams of fat, and 8 grams of protein, so enjoy all of those nutrients you are receiving!

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