With an 18 mile run planned for today, I carb loaded last night with this BLT Pasta.
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| Gluten Free Pasta with Turkey Bacon, Spinach, Cherry Tomatoes, Avocado, & Parmesan Cheese |
While I felt energized and ready to go this morning, my foot had a different plan. Hint: this is the current situation...
My plantar fasciitis came back to visit earlier in the week.
I'm a stubborn person and If I say I'm going to do something, I do it. This morning tested just how stubborn I can be and it came down to me hanging up my invisible superhero cape and waving my white flag to surrender.
By mile 8, I couldn't run anymore and even had trouble walking. I was frustrated, upset, and determined to run 18 miles because I said I was going to. I slowly started running back to the park where I met up with my roommate and ran another 3 miles. I stopped for water and the pain fired back up so I walked for a mile before forcing myself to head home. Again, I ran but it was slow and painful. I mapped it out when I got home and it ended up being roughly 16 miles.
I'm trying not to get too down on myself because…I ran 16 miles…but I think I'm just nervous for how the weeks to follow are going to go leading up to my marathon. Fingers crossed this annoying injury eases up!
Monday - Bodypump
Tuesday - rest
Wednesday - 5 mile run
Thursday - 4 mile run
Friday - 2.5 hour hike
Saturday - 3 mile run
Sunday - 16 mile run
This next week is pretty "laid back" in the training department and I am going to take full advantage of it. Bring on the ice packs and Advil, baby!
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