Taper Week

I am officially in taper mode for my race on Sunday.  The ‘taper period’ for a half marathon is shorter & less drastic than if I were tapering for a full marathon.  Never the less, I am running less mileage & and at a lower intensity.  I am also eating more carbohydrates to store some fuel for Sunday.  This week turned out to be the perfect time to make 4 sourdough baguettes!

My training this week consisted of two 5 mile runs & one 3 mile run.  The stats are as follows.

1st 5 mile run:

Summary 00:46:34 5.00 09:18
1 00:09:23 1.00 09:23
2 00:09:26 1.00 09:26
3 00:09:19 1.00 09:19
4 00:09:16 1.00 09:16
5 00:09:06 1.00 09:06
6 00:00:01 0.00 08:57

3 mile run:

Summary 00:26:38 3.00 08:53
1 00:08:58 1.00 08:58
2 00:08:45 1.00 08:45
3 00:08:54 1.00 08:55

2nd 5 mile run:

Summary 00:46:50 5.00 09:22
1 00:09:20 1.00 09:20
2 00:09:17 1.00 09:17
3 00:09:33 1.00 09:33
4 00:09:19 1.00 09:19
5 00:09:18 1.00 09:19

I probably should’ve ran a little slower in these runs to back off on intensity even more.  Now I just need to rest my legs.. I’ve been getting calf, shin, foot soreness the last day or so. I’ve heard about ‘fantom’ injuries before a race so that’s a possibility but as long as I stretch & ice them I think I’ll be fine.

I plan to go for a walk on Friday & Saturday to keep my legs moving.  I’m getting nervous! My main focus for this race is to not start out too fast!  I have this goal in mind that I think I can reach (if I have a great race & it may be pushing it a bit..), but if I start too fast, I will run out of steam!  A typical long run for me will start slow & end fast so that is what I need to focus on.  Can’t wait for pre & post race festivities!

On another note, recently I bought a tub of kalamata olives at Costco.  It was an impulse buy that I’ve snacked on for weeks & there’s barely a dent in the tub!  If there are any ideas out there for recipes I would greatly appreciate it. Here’s my first one:

Kalamata Olive Hummus
recipe came from here

10 -15 kalamata olives (pitted)
1 1/2 tablespoons tahini
3 tablespoons olive oil
3 tablespoons lemon juice
1/2 cup yogurt
15 ounces garbanzo beans
salt to taste

I followed this recipe kind of. I used the juice from half a lemon, I used probably a little more than a can of garbanzo beans (I had some dried ones that I soaked overnight & then cooked), I kept adding olives until I liked it, the yogurt I measured for some reason, olive oil I added until I liked the consistency & I made my own tahini!

When I make hummus, I ALWAYS make myself sick from tasting as I go.  You would think I’d learn..  For some reason, I don’t follow measurements very well & I prefer to ‘wing it’.  I like to keep tasting it until I like it.  My stomach doesn’t like me right now, maybe I shouldn’t make hummus anymore! Can’t do that.. it’s sooo good!

Back to the tahini!  I made my own tahini!  I didn’t have any in the house and I didn’t want to go spend $5 on a little jar at the store (I made up that price.. no idea how much it really costs).

I looked it up online & tahini is just sesame seeds & olive oil! I took the sesame seeds I had, toasted them in the oven and blended them with as much olive oil as necessary to make a paste.  No need for it to be pouring consistency when I’m adding it to hummus. Easy & cheap!

Hummus tastes great & is good for you too with protein & good fats!

Tomorrow is Friday!!  hooray!

“Joy is what happens to us when we allow ourselves to recognize how good things really are”  Marianne Williamson



Filed under Exercise, Recipes, Running, Snacks

2 responses to “Taper Week

  1. Maxine

    OK, now I have to try making tahini rather than buying it. I’m learning a lot from your blog. Have you tried making tapenade with your olives? It’s great with crackers/bread or on pizza. Good luck in your race!

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