Feb 02

Final Marathon Training Update & Results ?

 

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So I did it!!  I am now officially a marathoner!  I completed the Miami Marathon about a week ago and I did my very best.  I ran the entire thing and I was pretty much on par with my normal splits that I was doing when I was training.  If you want an official look at how I did you can see below.  I am happy that I completed this and happy with my time,  I was really hoping to run under 4 hours but it was the coldest Miami Marathon they have ever had and at 48 degrees I just couldn’t get myself to go any faster.  Maybe warmer weather would have helped but maybe it wouldn’t have?  As I said all I know is that I did MY very best at the time and I am proud of myself ?

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So let’s talk physique and diet now.  I actually didn’t notice significant changes in my body while marathon training.  I do think that maybe my legs thinned out a little and that I lost a little definition and muscle.  I am certain I lost strength because I was unable to lift heavy for a couple months (& unable to even lift much at all the last few weeks of training).  I was listening to my body and trying to make sure I personally got enough rest and didn’t push my body too far with weight training.  I had mentioned I was struggling a little with my knees and hips.  That did persist but it did not intensify so it was tolerable.  It has been a little over a week and my body feels fully recovered with no lingering knee, hip, joint pain thankfully but I also have not tried running again lol!

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My diet up until the marathon remained 40-50% carbs and I was doing well on that but I do think eating so many carbs makes me so much hungrier.  So what are my plans now??  Well I have no immediate plans to run another marathon.  I think I prefer half marathon or less distance wise but I am certainly not opposed to competing in another marathon.  At this time however I am focusing on building back the muscle and strength I lost.  I really missed lifting weights & how strong I feel after hard weight training sessions!

 

So I am currently doing 10-15 minutes of cardio (bike/elliptical) along with 45-60 minutes of lifting 5-6 days a week.  I also cut wayyy back on carbs.  I really see my best personal physique when I go low carb however sometimes I eat more for function (or sanity haha!).  So carbs are now comprising about 10% of my diet with that coming almost entirely from veggies.

 

I am prepping for some photo shoots towards the end of February and beginning of March so I know this will help me get the look I want for those shoots.  I hope that my experience and thoughts may be helpful to others who are training for a marathon or whatever.  I think it’s important to push yourself to do things that you are not necessarily comfortable or confident doing because stepping outside of that allows you to grow and learn new things about yourself.  Whether it’s a physical or mental challenge I urge you to try something new and give it your all.  Much luck & love! ?

Dec 17

Update: Marathon Training: Diet & Physique Changes

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So I meant to do this update a few weeks ago but time escaped me lol!  Since my last post I did run my half marathon on Thanksgiving.  My goal was not to finish in a certain time but to run as a family with my husband who wanted to do it with me.  We did run the entire time and it went great!

 

I am continuing to train for the Miami Marathon at the end of January.  I am now less than 6 weeks out and honestly I am struggling a little.  Running so many miles is a bit of a mind f**k just to be honest with you haha! It’s also starting to really hurt when I do these longer runs.  My knees are pretty sore & my energy is also pretty low sometimes.  Several years ago I had some serious problems with my back (bulging disc that required steroid injections in my spine) and I definitely feel some of those back problems coming on again.

 

So what have I been doing to help with these issues?  Well I had to change up my diet again.  If you remember I was carb cycling but I honestly was not getting enough steady energy plus I think I was going a little too crazy on my high carb days lol!  So I am now more regularly tracking and getting 40-50% carbs  and 30-35% protein daily with the rest coming from fat.  This has definitely helped with my energy!  I am also doing 2 or 3 re-feed (aka cheat) meals weekly where I just eat as much and whatever I want.  I was a little worried about how it would change my physique but I haven’t really noticed much change as you can see in picture above.  I do think I am maybe losing a little definition but not significantly plus thankfully I still have my booty haha!

 

Although I may not look much different I am less strong.  I have had to cut back to weight training only twice a week and if I train too heavy I can really feel it in a bad way when I run.  So now I am weight training mostly upper body plus some lower using moderate weight and only 2X a week.  I am also training core at least 3X a week though-lots of plank variations among other things ?

 

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One additional thing I started taking which has definitely helped with my knee pain is No. 7.  It helps with joint mobility and comfort.  I got mine at Vitamin Shoppe if you are interested in trying it.  Before I started taking it I was having a hard time wearing heels for several days after a long run (& I love heels!!) so now I can actually wear them without nearly as much pain & actually on the same day I run long runs.  That’s proof enough for me!  I am hoping maybe this can help anyone else training or wanting to train for a half marathon or marathon ?

Feel free to comment below or message me if you have any questions I am not covering too!

Dec 01

Chicken Parmesan Quiche!!! (low carb, protein packed, super easy, gluten free, and so delicious)

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Chicken parmesan was my inspiration for this healthier and easier twist.  I took all the flavors and packed it into a quiche that is cheesy, SUPER flavorful, and really, really easy!  Chicken parmesan can be time consuming, messy to prepare, and not so good for the waistline but with this version you won’t have to worry about any of those things.  So go make this right now because you have no excuses!?

 

Ingredients:

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*1/4 cup almond flour

*1/2 cup parmesan cheese (shredded or grated is fine)

*1 tablespoon extra virgin olive oil

*1 tablespoon ice cold water

*1 & 3/4 cups (7 ounces) shredded fat free mozzarella cheese

*1/2 cup liquid egg whites

*1/2 cup tomato sauce (plus more for topping)

*1/2 pound cooked & shredded lean chicken 

*2 tablespoons light Italian dressing

*2 tablespoons (or more!) minced garlic

*additional salt free Italian seasoning (to taste-make sure they are salt free or your end product will end up way too salty)

*fresh basil (to garnish-optional but really yummy!)

 

Preheat oven to 350.

 

Place cooked chicken in a bowl.  (Btw I boil up batches of chicken breasts in my crockpot all the time (on high 8-9 hours) & that’s how I made this chicken too.  It’s so easy and then you have shredded chicken on hand to make a lot of different recipes super easily.)

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Mix Italian dressing and garlic into chicken.  Set aside for now.

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In pie pan or square dish add parmesan and almond flour.  Mix well.

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In a small bowl or mug beat together olive oil & ice water until thickened.

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Stir olive oil into the almond flour & parmesan mixture.  Using fingers press into bottom as evenly as possible to form the crust.

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Layer chicken into bottom of crust.

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Stir egg whites, tomato sauce, salt free seasoning to taste (I used probably 1.5 tablespoons), and mozzarella.  Pour oven chicken.

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Bake for 35-40 minutes or until firm on top.

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Let cool 5 minutes before cutting.  Makes 3 large servings.  I highly recommend that you garnish with extra tomato sauce and basil ?

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Per serving:

384 calories

15.9 grams fat

10.7 grams carbs

1.7 grams fiber 

9.0 grams net carbs 

50.4 grams protein

 

 

 

 

 

 

 

Nov 22

Coconut Chocolate Chip Cookie Cake (gluten free, low calorie, & low carb)

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This a great low carb cookie recipe because it is made entirely with coconut flour.  Coconut flour is not only low calorie but packed with fiber making it low carb too!  I made this cookie recipe into a cake for my honey bc the texture seemed somewhat cake like to me.  He loved it and I hope you will too!  It has a delicious coconut flavor and the dark chocolate chips are the perfect addition to this tropical inspired recipe.  Enjoy!

 

Ingredients:

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2 large eggs

1/4 cup extra virgin, unrefined coconut oil (melted)

1/3 cup sugar free coconut syrup (*see note below)

2 teaspoons vanilla extract

1/4 cup unsweetened vanilla almond or coconut milk

1/4 cup stevia for baking

1/2 cup coconut flour

2 tablespoons reduced fat, unsweetened coconut shreds

1/2 teaspoon baking soda

pinch or a couple grinds of sea salt

56 grams stevia sweetened dark chocolate chips (240 chips-**see note below)

 

*I usually find sugar free coconut syrup in either TJ Maxx, Marshalls, Home Goods, or Burlington Coat Factory believe it or not lol!  If you cannot find it then just use sugar free vanilla or caramel syrup which is super easy to find at most supermarkets by the coffee.  Make sure you swap out the vanilla extract for coconut extract if you don’t use the sugar free coconut syrup though so you still have the same great coconut flavor in the finished product!

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**For the dark chocolate chips I used Lily brand (pictured above) which are stevia sweetened and absolutely delicious.  If you cannot find them then either use dark chocolate cacao nibs or make your own chunks by chopping up a lower sugar dark chocolate bar (very easy to find in the natural/organic baking or candy section of most supermarkets).  I used 180 calories worth or chocolate chips in this recipe as a reference.

 

 

Preheat at oven to 350.  Spray a square pan (8×8) with nonstick spray and set aside.

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Whisk together melted coconut oil, sugar free coconut syrup, vanilla extract, stevia, eggs, and milk in large bowl.  It’s ok if coconut oil clumps up a little.

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In another bowl whisk together coconut flour, reduced fat coconut shreds, baking soda, and salt

Add dry ingredients to wet ingredients and stir just until combined.

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Stir in chocolate chips.  If you want to decorate the top as I did in pic then only add in half of the chocolate chips now.

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Place cookie dough in prepared baking dish and bake for 18-20 minute.  Dough should look lightly brown around edges and may seem a little undercooked.  A toothpick inserted in the middle may have a few crumbs on it too which is perfectly fine!  Just please do not overbake!!!  It is better to have it a slightly undercooked vs overcooked and dry.

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Let cool completely.  Two hours or so is good.  If you are decorating the top place remaining chocolate chips in small plastic bag.  Seal bag really well and get rid of as much air from bag as possible.  Pour very hot water in a bowl and let bag sit in bowl until chips are melted.  Cut a tiny hole in corner of bag and write a message or make a design with your melted chocolate.  Have fun and don’t worry if it doesn’t look perfect!  Perfect is boring and it will be absolutely delicious no matter what it looks like ?

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I made my cookie cake into 6 large servings but you could make it into smaller pieces if you want!

Per serving:

185 calories

14.8 grams fat

10.7 grams carbs

4.7 grams fiber

6.0 net carbs

4.0 grams protein

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Nov 16

Motivation Monday: Cardio Style ;-)

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