Tag Archives: Veggie Casserole

Week 11, 20 Mile Run, Scotland Run and Veggie Casserole

Wow – that might be my longest, most boring title ever. But it’s a pretty accurate depiction of my past few weeks.  There’s been a lot going on over the past two weeks and I’m going to try to cram it all in this post. Hubby and I just finished up week 11 of marathon training and it was a tough one.  Here is a snapshot of the planned week vs. the actual week for running (err slightly different):

 

So I ended up hitting 40 miles, but it was NOT exactly the way I had planned it. The top white row is what I actually ran: 4 miles on Monday, 8 on Tuesday, 5 on Thursday, 3 on Friday and 20 on Saturday. But that was not at all how I planned the week out. Oh well – in my mind all that matters is the total weekly mileage and the long run. 

Speaking of Saturday’s 20 mile run…

Scotland Run & 20 Miler

I headed over to Central Park for the Scotland Run (10k) a little bit earlier than normal so I could squeeze in about 4 miles before the start of the race. Then I found my corral and a few seconds later Bill found me and we started the race together. There were more than 11,000 people signed up for the race, but I think only about 7,500 finished the race. Either way – it was a lot of people which equaled a lot of weaving around. Awesome.

My first mile was understandably tough because of the amount of people around me. I ran it in about 7:53. I tried to pick it up on mile two and managed to push it a little bit despite the rolling hills, running mile 1-2 around 7:25.  I ran mile 2-3 in 7:19. Mile 3-4 was especially tough because of Harlem Hill. It was a rough climb up that hill and my legs were feeling pretty tired after my somewhat high-mileage past weeks. Finally reaching the top of that hill felt amazing. Then miles 4-5 and 5-6 were just okay. My overall splits were:

After I finished and found Bill, we stuck around for the raffle drawing. I don’t normally do this when I have to run more mileage, but last weekend when we stuck around after the Colon Cancer Challenge, we won theater tickets! Nice. Unfortunately, this week the crowd was much bigger and we didn’t win a darn thing. After that, we dragged ourselves back onto the Central Park outer loop to run 10 more miles. Ohh yeah – it does sound like fun doesn’t it? And…it…was…tough. Taking that long break did not help and the last 10 miles of my 20 mile run were pretty painful. I made the mistake of eating too much post-race food and had a stomach ache pretty much the whole time. All in all, it was kind of a grueling 20 mile run, but at the same, a pretty good race. I actually ran a personal best 10k time – the official NYRR time was: 47:40.

So that was yesterday and Hubby and I spent the rest of the day recovering. He ran 18 miles in total and had a high mileage week as well. And now today is Easter and I am in full on Easter dinner mode. I am making my first official Easter dinner at home and I feel super grown up. But that will be my next post.

For now, I will leave you with a delicious recipe that I made last Sunday – a veggie casserole that supplied me with lots of lunch leftovers.

Veggie Casserole

It was modified from this recipe: Zucchini Herb Casserole
http://allrecipes.com/recipe/zucchini-herb-casserole/detail.aspx
Ingredients

  • 1 cup uncooked brown rice
  •  1 cup water
  • 2 tablespoons vegetable oil
  • 1 1/2 pounds zucchini, cubed
  • 1/2 cup of green peppers
  • 1/2 cup of mushrooms
  • 1 cup sliced green onions
  •  2 cloves of garlic minced
  • 1 1/4 teaspoons garlic salt
  • 1 teaspoon dried oregano
  • 1 1/2 cups seeded, chopped or canned tomatoes
  • 2 cups shredded sharp cheddar cheese, divided

Directions
Combine the rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer 20 minutes, until rice is tender.

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a shallow 1 1/2 quart casserole dish.  Heat the oil in a skillet over medium heat, and cook the zucchini, green onions, and garlic 5 minutes, or until tender. Season with garlic salt, basil, paprika, and oregano. Mix in the cooked rice, tomatoes, and 1 cup cheese. Continue to cook and stir until heated through. Transfer to the prepared casserole dish. Top with remaining cheese.

Bake uncovered 20 minutes, or until cheese is melted and bubbly.

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If you are looking for an easy, filling meal to help fuel your training, you should definitely give this one a shot. And that’s all for week 11 of marathon training. I can’t believe I’m already at my 20 milers. I have a scale back week this week which means a lovely easy 12 mile run next weekend, which I am VERY much looking forward to. And then it’s on to the next 20 miler. 🙂

What about you – are you a fan of marathon training plans that scale back in mileage every few weeks? I follow Hal Higdon’s plans and love that he gives those little breaks. I find my body always needs it.

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