Today was my scheduled 6 mile long run. Luckily, when I woke up this morning, the rain had cleared and it was sunny and breezy outside! By the time I finally got out to run, it was about 72 degrees – a bit warm for my taste, but the breeze helped keep me cool.
For pre-run fuel, I had a bowl of Nature’s Path Flax Plus Multibran Cereal with organic jumbo raisins and about a cup of soy milk.
I ate around 10 and went for my run around 12, and I was hungry! I thought about eating a small snack before heading out, but decided against it and I forgot to bring my Luna Sport Moons that I was going to try out. A lesson for next time. I think I’m going to look into getting one of those belts that holds water or a CamelBak, because as my long runs start increasing in miles, I know that I need to stay hydrated.
Running Stats:
- Time: 1:07:12
- Distance: 5.8 miles
- Pace: 11:35 per mile
Needless to say, when I got back, I was starving! I fixed up a green smoothie:
It contained:
- one leaf of organic-grown kale
- 2 cups organic spinach
- 5 frozen strawberries
- 1 ripe banana
- 1 c soy milk
- 2 c ice (I wanted it cold with lots of volume!)
Alongside, I had a cashew butter & strawberry jam sandwich on an Arnold’s sandwich thin and a side of honeydew melon.
For dessert, I had half of a “Vegan Nirvana” cookie from the bakery in town, Lou’s. They are made with pumpkin, dark chocolate chips, walnuts, and cranberries. Delicious! I had a spoonful of white chocolate pb on top.
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Later on today:
1. Results of grocery shopping Sunday!
2. Research on hydration methods during a run
3. An easy, yummy, vegan pasta recipe!
