Exciting running news from the weekend – I hit a new postpartum distance record of 9 miles!
I haven’t run more than 7 miles since April 2017, when I ran the Cherry Blossom 10 Miler while early in my pregnancy with Riese.
My friend Kathleen and I are training for the DC Rock ‘n’ Roll half marathon in late March and are starting to inch up our long run distances.
We were originally supposed to run 8 miles on Sunday (which would also have been a new distance record for me!) but we underestimated how long it is running all of Hains Point and ended up doing 9 miles instead. Luckily we both felt good and were fine with that!
We did a big loop starting at the Hains Point tennis court area, running to the National Mall and all the way around the Capitol, then running the other way all the way back down the National Mall and ending at the Lincoln Memorial. From there, we hopped onto Hains Point and took that all the way back. I was thinking running Hains Point would be 3 miles, but apparently it’s 4 – must remember that for next time!
It was really great running weather and unlike our last couple runs where I felt a bit worn out, I had a lot of energy this weekend and felt really good the whole time. That’s always a nice treat!
I’m excited to have a running goal to work towards again… it has been so long since I did a half marathon!
p.s. If you’re also a runner/training for a spring race and interested in learning more about sports nutrition, check out my Nutrition for Runners Program (<- you can get started for free!). It also includes running training plans, as I co-authored it with a running coach.
For the 9 miler this weekend, I fueled up with a small no bake energy ball about an hour in. Plus water sips throughout! I need to buy some gels/blocks to keep on hand… I don’t have any lying around because I haven’t used them in so long! My Salty Maple Nut Energy Bites are also great running fuel… I might need to make some more of those for future long runs!
When I got home, I had a burrito stuffed with some leftover rice, beans, veggies, and cheese.
Speaking of burritos – my friend Jackie and I made a million of them yesterday!
We got together for a little mini meal prep party (here’s a link to a recap from our last meal prep party) yesterday after nap time. Matt and Jackie’s husband Aaron hung out with the kids (plus beer) while Jackie and I meal prepped (also plus beer). 😉
First up on our list was to make a billion make ahead breakfast burritos for our freezers. We decided to make them with chicken this time vs. eggs, so we roasted lots of chicken (coated in some cumin and salt/pepper) to chop and add in.
The other burrito ingredients are lots of roasted veggies, canned beans, and cheese! It took awhile to chop all the veggies (sweet potato, peppers, onions, and zucchini) but it’s so worth it to have these in the freezer for busy days.
I like them for breakfast, lunch, and dinner!
To keep things easy, we all had them for dinner, too – with some additional toppings like avocado and hot sauce.
The other thing Jackie and I prepped was 3 freezer meals.
We put all the raw ingredients for these into ziplock bags and will freeze them until we are ready to eat them, at which point we will defrost them, toss them into the slow cooker or Instant Pot, and enjoy!
We prepped my Slow Cooker Chicken Tikka Masala and two recipes from Fit Foodie Finds: Crockpot Honey Garlic Chicken + Slow Cooker Chicken Cacciatore. I’m excited to eat these in the future! Also, apparently yesterday was 1/26, not 1/25… whoops!
Thanks for letting us destroy your kitchen, Jackie and Aaron. 😉
One more food highlight from the weekend was a fun dinner/playdate at our friend Heather and Mike’s place on Saturday night!
They made us this delicious One Pot Mexican Pasta for dinner – they used canned pumpkin instead of frozen squash but otherwise followed the recipe.
It was craaaaaazy delicious and seemed really fast and easy… definitely making it again in the future! Riese loved it too.
Dessert was some of these apple cider donuts we brought with us. I had mine before dinner as an appetizer because… why wait?
What was the best thing you ate this weekend?
I’ll see you back here on Wednesday with a new recipe!
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