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.
I ran the first 3 miles at a normal pace (for me), and the last mile at the speed of a cheetah.
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!
With the eggplant and tomato, I decided to make yet another one of Martha Stewart’s recipes. Surprise!
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)
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?