Week 1 of Marathon Training

Okay, I think I’m finally getting a grasp of how to run this blog. Which makes me sooo excited! This week has been quite a whirlwind: between starting my marathon training, figuring out how to set up this website, testing recipes, and everything else, I haven’t even noticed how Friday has creeped up on us!

And as it is in the beginning of any new road, I see that I’ve got a looong way to go… Hopefully it’s going to be just as bright and peaceful as this:

1391171_walking_in_bavariaPhoto from stock.xchng

My running has been pretty good this week, except for my right ankle kind of screeching after every run… don’t want to get discouraged by it yet, which means I should probably ice it more often. In fact, today I’ve skipped my run and decided to do a HIIT (high-intensity interval training) workout at the gym. This is what I did:

  • 5 min stair stepper
  • 10 push ups
  • 20 sumo squats
  • 30 crunches
  • 20 side oblique crunches (each side)
  • Inchworm (full length of my gym room)

Repeat the whole thing 5 times – and have a towel ready to wipe off all that sweat! Finish with some stretching.

I’m excited to notice that ever since I switched to a plant-based diet I’ve been able to amp up the intensity of my workouts, and the recovery happens way quicker now. I can now bring it on on every run and every gym session – and then be ready to do it again the next day!

For lunch today, I made this awesome Kale and Cannellini Bean Salad. You can find the recipe in this post.

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About Alina Zavatsky - Vegan Runner Eats

Alina first made a switch to a vegan diet in 2013 to optimize her athletic performance as a marathon runner. Being vegan eventually opened her eyes on the issues of animal welfare, environmental protection, human rights and feminism. Alina hopes that her blog will help its readers on their path to making this world a better place.
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One Response to Week 1 of Marathon Training

  1. Pingback: Kale and Cannellini Bean Salad | Vegan Runner Eats

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