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Everything you need to know about running and life and any other random crap I find bouncing through my mind like a ping pong ball. And always be sure your shoes are happy.

It’s not in the bag…yet

It’s 7:05am Sunday, the day of my long run, and I have 18 on the books.

No, I am not blogging while I run.

It’s 39 degrees, raining and 11mph winds.  For once got it right – first time in about 10 days which, if it were a professional baseball player instead of a professional weather forecaster, it would get fired.  Yesterday.  Not that I’m bitter.

Additionally, I feel like I’ve been dragged behind a bus – I’m exhausted (HAHAHA exhaust-ed), my legs weigh about 800 pounds and they feel like overcooked spaghetti.

I texted Sara:  I’m bagging, so sorry, hate to leave you on your own and she replied she was doing the same thing.  We’re planning to hook up later, maybe noon.

Since I have all this time on my hands – having been up since 4am so I could run at 6am – I have done laundry, re-arranged the den, cleaned the kitchen and had breakfast.  For breakfast I made an omelet.  I sauteed all the leftover peppers and onion I had, threw in some black forest deli ham, two egg whites and an egg, and topped it with reduced fat cheese and salsa.  I also had 1-1/2 slices of homemade bread because before I made breakfast I was messing around online and read this:

When training, you want to eat enough, but not too many carbs. The amount of carbs you eat as you train for a run is almost just as important as the training itself! A normal American Adult should shoot for eating around 45-65% of their calories from carbs, a runner should eat closer to 60%.

This means:

If you are eating around 1200 calories per day….
-540-780 of your calories should come from carbs, which is about 135-195 grams of carbs.
-720 of a runner’s calories should come from carbs or 180 grams of carbs (which rises as race day gets closer and training tempo increases).

For more info check the whole blog –

I have probably not been getting enough carbs the past couple weeks as I’d cut out bread due to the fact that I also read a couple weeks ago that a serving of bread is the highest source of sodium in our daily diet.  When I checked the cupboard I found that a serving of my multi-grain bread has 170mg of sodium and a serving of Tostitos multi-grain chips has 120mg.  So…it’s a trap.  Especially in view of the fact that it was a total fail when I tried to use the chips to make a ham sandwich.

However, I have a solution:  my bread machine – in which I will now start making whole grain bread myself and will not add so much salt.

Ta.Da.  And it could help explain the tiredness and heavy legs.

Then I saw that my friend Camille had posted a video of the proper way to use a foam roller  Watching the vid I realized I have not been making good use of the foam roller which could also explain some of the issues with my legs.

Maybe it’s not a bad thing to be a bit flexible in the running plans.  If is right – and it’s on a roll now, batting .100 here – the sun should come out about 11am, I can still get my run and in the meantime I learned valuable info, and the den looks nice.

Also I have a softy snoring, velvety soft kitty asleep on my lap *ooooommmmmm*

Damn.  I. am. good.

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5 thoughts on “It’s not in the bag…yet

  1. Carbs out of the bread machine are delicious. So are sweet potatoes, apples, nanners, oatmeal, etc. Good ol’ complex carbs.

    The Fat Non-Runner

  2. Thanks for this post!! I haven’t really ever looked at sodium levels before but will definitely keep that in mind when checking out carbs to maintain energy!!

    • A running friend did remind me later that as runners we need to have a bit more sodium that non-runners. Since I use Gatorade and gels as fuel I think I’m getting what I need that way. It’s such a balancing act, isn’t it!?

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