You’ve probably all been anxiously waiting for my recap of the Peachtree Road Race (or none of you have except for my mom!) but I have to own up to my results. My lofty goal of sub-43 did not happen. I raced at 44:51 and by the end of it I was spent. I couldn’t have raced it faster, so after reflecting on the race and my training I am happy with the time.
In order to race faster, you need to do three things:
1. Incorporate different training runs for each workout– speedwork, a tempo and a long run. I ran the same distance (5 miles), three times a week and have done speedwork maybe once this whole year (ha!)
2. Run at least one long run a week that is longer than your race. Well, I think I ran 6 miles twice in the month leading up to the race.
3. Proper race nutrition. Okay, I actually did this, eating a delicious pasta dinner with my running group friends. However I always struggle with eating too much or too little, so I felt a little weighed down during the race.
We had quite the journey getting to the race… MARTA was so packed we barely squeezed in. Then once we arrived on site, it took ten minutes to get out of the station and weave through crowds. I had to run around half of Lenox Mall and I made into my corral 10 minutes before the gun went off. I didn’t even get to pee again before! It was good that they had such strict security with Boston, but several of my seeded and sub-seeded running friends were not allowed into their corral because they “closed” them before race start.
The whole rest of the weekend, I had sore hips and legs, proving that I really did put in a good effort. My lower back felt strained as ran up Cardiac Hill and the hill in Midtown. The days after the race, my lower back and lower abs were sore. One benefit for runners is strengthening their core, and I’ve been doing P90x Core Synergistics and Insanity Core, and those DVDs have really strengthened the hip flexors, lower back and abs, but it still doesn’t mean I won’t feel a tough hilly race.
So after all that racing, I needed something salty for recovery. Why opt for hard pretzels when you can make your own vegan soft pretzels in an hour! I took this recipe from Averie Cooks.
Instead of using butter, I used olive oil. I cut some of the dough into small pieces and stuffed them with chocolate chips. What a tasty surprise when you bite into them! For the big pretzels, I topped them with Pink Himalayan Sea Salt and Rosemary.