Why? For variety for your mind and body.
If all you do is run, the muscles that aren’t targeted by running will not get any stronger. Weakness in those muscles can result in inefficiencies in your running form that can lead to injury. If you cross-train zero to two times a week, replace one easy run with a cardio cross-training session such as indoor or outdoor cycling or swimming.
Yesterday was completely cross-training. I swam in the morning, took the girls on a two mile walk before work and then cycled in the evening with Kyle. I almost ate it on our ride. We were getting off the Greenway and onto a neighborhood road. It was a steep incline, and Kyle told me to shift to a low gear. I shifted down one gear but it wasn’t enough and before I knew it I was about to fall over! Somehow I was unable to clip my right foot right before the bike crashed to the ground. Understandably, I was a little shaky the rest of the ride. I am still not super comfortable on my bike, and I also have trouble maneuvering through small spaces. I don’t trust myself. And once you doubt yourself, it’s all over. I think this just means I need to get out and ride more!
So, cross-training was yesterday. This morning Shawn and I did a 6 mile tempo run! And I have INSANITY tonight. We got an email from the NYC Marathon organizers yesterday–less than 100 days until the marathon! Craziness!
Callie’s Gotcha Day was yesterday! (The day I brought her home from the breeder.) She was pretty much the cutest puppy EVER. I know I’m a little bias, but it is really true. I had so much fun looking through puppy pictures yesterday. Here are a few 🙂
Quote of the Day:
“The strangest secret is that we become what we think about, most of the time.” -Earl Nightingale
So I made these muffins. They were dense. Really dense. Dense to the point where after eating one I didn’t want to eat anymore of them. And you know me and chocolate–I never not eat chocolate.
Chocolate Swirl Muffins
– 2 tbsp cocoa powder
– 2 tbsp warm water
– 2 cups all purpose flour
– 1/2 tsp baking powder
– 1/2 tsp baking soda
– 1/2 tsp salt
– 1 cup sugar
– 1 large egg
– 1/4 cup vegetable oil
– 2 tsp vanilla extract
– 3/4 cup buttermilk
– 1 cup chocolate chips
– Preheat oven to 375F. Line a 12-cup muffin pan with paper liners.
– In a small bowl, whisk together cocoa powder and warm water. Set aside.
– In a medium bowl, whisk together flour, baking powder, baking soda and salt.
– In a large bowl, whisk together sugar and egg until well combined, then whisk in vegetable oil and vanilla extract. Stir in half of the flour mixture, followed by the buttermilk, then stir in the remaining flour mixture until it is completely incorporated.
– Transfer 1/2 cup of the batter into the small bowl with the cocoa powder mixture. Fold in the batter until the cocoa mixture is completely incorporated.
– Stir chocolate chips into the large bowl with the rest of the batter.
– Fill each muffin cup about 1/3 of the way up with chocolate chip batter. Top with about a tablespoon of the chocolate batter, and divide remaining chocolate chip batter evenly between the rest of the muffin cups. Run a thin knife through the muffin cups gently to swirl the batters gently together.
– Bake for 15-18 minutes, until a toothpick inserted into the center of a muffin comes out clean and the muffins spring back when lightly pressed.
– Cool completely on a wire rack.
Courtesy of Baking Bites