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1/2 Marathon Training and Martha Stewart’s Roasted Tomato & Eggplant Soup

Posted Nov 06 2013 10:07pm

I’m currently training for my second half marathon (more on that next week!), and for this one, I’d like to beat my PR. Amanda and I ran our first half marathon here in Charleston this past January. We trained for about 10 weeks with a goal to finish in under 2 hours. My finish time was 1:58 so I was one happy girl. Honestly, for my next run, I have no idea what my goal is. I’d probably be happy with a 1:57 finish time and the fact that I gained enough courage to run another 13.1 miles. That said, I do want to work on my speed, so I’ve been doing sprints at random. For the last mile of yesterday’s run, I tacked on a bunch of sprints as well.

Is it weird that I was excited to have run in an “X” shape? Yes.photo

I ran the first 3 miles at a normal pace (for me), and the last mile at the speed of a cheetah.Screen Shot 2013-11-06 at 7.46.44 PM

In other daily news, I picked up my Gruber Farm CSA box. Week 9 of 12, say it ain’t so! I get so sad towards the end of the season. Hand selecting my own produce is not nearly as fun as getting a present each week. This box had such a large assortment!

IMG_9347

With the eggplant and tomato, I decided to make yet another one of Martha Stewart’s recipes. Surprise!

Ingredients:

  • 3 pounds plum tomatoes, (about 12), cored and halved lengthwise
  • 1/2 pound carrots, cut into 3/4-inch pieces
  • 10 garlic cloves
  • 4 tablespoons olive oil
  • Coarse salt and ground pepper
  • 1 large eggplant, (1 1/2 pounds), cut into 3/4-inch chunks
  • 1 can (15.5 ounces) chickpeas, drained and rinsed
  • 2 teaspoons curry powder
  • 1/2 cup chopped fresh cilantro, for serving
  • Toasted rustic bread, for garnish (optional)

Directions:

For those of you who have run at least one 1/2 marathon, what were your goals for your second? Without having Amanda during my training, I need motivation to be running several times a week. Any ideas?

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