I’m super excited because my mom and aunt are arriving tomorrow! We are SO lucky that we have multiple visitors lined up over the next month. I have not really met many new people down here in Atlanta yet (that is a hazard of working from home I guess) so it will be great to have some family and friends come and stay with us for awhile.
As far as training things are going well and actually align really nicely with my visitors. Tomorrow I have an easy run which I can do in the morning before heading to the airport to pick them up. Friday is a rest day and Satruday is just a 3 mile pace run so I should be able to cross that off the list early in the morning before we get started with our day. Our last long run of the training cycle is Sunday and is 12 miles. I have to drop my mom and aunt at the airport late morning so we can do the run later in the day which actually will be good practice for the race since that will be 5:30pm start.
I honestly am getting kind of burnt out on the speed work, etc. and will be looking forward to some nice, easy miles in November! Remember – Pile on the miles – not the pounds!
OK – I made up a new healthy recipe. I wish I would have taken pictures as I was assembling but wasn’t really think it was something I’d post. i was just playing with random stuff in my kitchen. It turned out good though so here it is!
Eggplant/Quinoa Casserole
- 1 C Red Quinoa
- 2 Baby Eggplant, cut into about 1X1 inch pieces
- 2-3 mushrooms, Chopped
- Approx 1C tomato sauce
- Approx 1 C water
- 1 TBL Italian Seasoning
- 1teaspoon Sea Salt
Combine in mini crockpot on high for about 2 – 2/12 hours or until Quinoa is cooked and vegetables are soft. Then eat and enjoy! Super healthy, zero added fat, high in fiber and FABULOUS!