Do you run with music? I usually run with music, although I haven’t lately because I have crap for headphones. (I did purchase a new pair today, though! Fingers crossed they are keepers!) My Ipod is also giving me trouble–it seems like the screen has gone out. Going to the Apple store this weekend is on my “to do” list.
Running with music can stop your brain from getting overwhelmed about the distance you have to cover. It keeps your focus off what’s ahead. It can also distract you from tired, achy legs. Research from Costas Karageorghis, Ph.D., who is a leading authority on music and exercise, found that music can reduce perception of exertion and increase endurance by 10 to 15 percent!!
Karageorghis’s research says fast-tempo songs that exceed 120 beats per minute are ideal during high-intensity exercise (ie, when you’re working at about 75% of your maximum heart rate). Or try an app like PaceDJ which configures a playlist based on your specific running pace.
Today at GOTR, we talked about body image and being comfortable in our own skin. As we ran our laps, the girls had to write down things about themselves and their teammates that they found beautiful. I am just in love with the posters they did. Then we took silly pictures!
AND I helped one of our girls run the farthest that she ever has! 1.75 miles! I was so proud of her!!
In other news, my girls had their vet appointments earlier this week! They both love Dr. Julie who doesn’t mind all the hugs and kisses they like to give her! And she complimented me on how they both behave so well when they are getting their nails trimmed! I have such good girls! Envy now weights 19.2 pounds!! Callie is 28.8 pounds! Envy sure is catching up! But she is all legs! She is going to be a speedy one! I can tell! =)
I haven’t given you an update on my workouts recently, so here goes just so you know I’m not slacking!
Thursday: 35 minutes hip strengthening + weights; 15.7 mile indoor ride
Friday: hip strengthening; 52 minutes elliptical; Insanity Class
Saturday; 5K with Ellie!; 2 mile walk
Sunday: 2.13 mile run; barre workout; hip strengthening
Monday: 3.5 mile run with GOTR; 25 minutes hip strengthening + RC exercises; 30 minutes elliptical
Tuesday: 35 minutes hip strengthening + weights; 45 minutes elliptical; 1.25 mile walk; 1.56 mile run
Quote from How Will You Measure Your Life?:
“The only way to be truly satisfied is to do what you believe is great work. And the only way to do great work is to love what you do. If you haven’t found it yet, keep looking. Don’t settle. As with all matters of the heart, you’ll know when you find it.” -Steve Jobs
This recipe was in the Wisconsin State Journal several weekends ago and was recommended to me. I was not steered wrong! It is quite tasty! And it helped me use some of my tomatoes from my CSA!!
Pasta with Sun Gold Tomatoes
- 4 tablespoons extra-virgin olive oil, divided
- 8 ounces sun gold or cherry tomatoes
- 2 garlic cloves, thinly sliced
- 1/4 teaspoon crushed red pepper flakes
- Kosher salt
- 6 ounces capellini, spaghetti, or bucatini
- 3/4 cup finely grated pecorino or Parmesan
- 8 medium fresh basil leaves, torn into pieces
- Toasted breadcrumbs (for garnish; optional)
Heat 3 tablespoons oil in a large skillet over medium heat. Add tomatoes, garlic, and red pepper flakes, season with salt, and cook, covered slightly and swirling pan often, until tomatoes blister and burst, 10-12 minutes. Press down on tomatoes to release their juices. Remove pan from heat and set aside.
Meanwhile, bring 3 quarts water to a boil in a 5 quart pot. Season with salt; add pasta and cook, stirring occasionally, until about 2 minutes before tender. Drain pasta, reserving 1 cup pasta cooking water.
Transfer pasta to skillet with tomatoes; set over high heat. Add 1/2 cup pasta water. Cook, stirring and tossing often, until sauce thickens and begins to coat the pasta, about 1 minute. Stir in remaining oil, cheese, and half the basil and toss until sauce coats pasta and pasta is al dente. (Add more pasta water if sauce seems dry.)
Add remaining basil, season with salt, and serve with breadcrumbs, if desired.
Courtesy of The Wisconsin State Journal