A Fresh Start

Today marks two weeks in the bank with my new coach.  While a little startling to my body, since it had previously been in hibernation and R&R mode, I definitely missed training and that feeling of "good tired" after a workout.

My workouts have been a LOT different from what I'm used to BUT I love it.  In the two weeks, other than perhaps going to Masters, no two things on my Training Peaks schedule have been the same.  Did I mention that I LOVE the variety?  Needless to say, I'm trying lots of new things, new crazy run drills, new cycling workouts (big gears and standing), yes. . . the MTB, LOTS of strength focused workouts and my favorite new thing, the TRX.

STRENGTH is a big focus of my winter workouts.  Strength training is usually something that I skip and have not traditionally focused on in the past.  As a result, I also think it has been one of my limiters in triathlon racing and performance, particularly on hillier courses and has made me more injury prone.  SO STRENGTH is no longer a CAN SKIP workout but instead is a MUST.  TRX training under the direction of my good friend SanDee and accompanied by my training buddy KATE is making it even more enjoyable.  I am fortunate that our basement space has allowed us to hang 2 TRX's next to our "cycling room" so that both of us can train at the same time.  AND, I am even more fortunate that SanDee is willing to come torture us once a week bright and early in the morning.

Other than keeping up with training, work has been keeping me PLENTY busy with a few day trips here and there to Virginia Beach, Chicago and this week Raleigh.  One of my goals this year is to do improve fitting my workouts in with work.  Consequently, I'm getting used to early morning workouts and even the occasional lunchtime run around Belle Island.

And finally, my food notes for the post.  I've started using a new protein shake made by Vega - the Whole Food Optimizer.  LOTS of yummy plant based protein and other cleansing things.  While I had some "cleansing symptoms" of the worst kind associated with my first two uses of it (and particularly the ChlorEssence in it), my body is now acclimated to it.   One half serving (one scoop) is only 120 calories,  3 g fat and 13 g of protein.

Lastly, after an incident last Thursday night eating out, I have confirmed that I absolutely CAN NOT have ANY gluten in my diet.  Will post more about "The Incident" later.

So. . . here's to a fresh start and new things.  Try something different out this week.

Trick or Treat

I spent the last weekend of my training hiatus in Philly with Bart, Lulu and Mav visiting my sister and her family for Halloween.  My weekend was mostly filled with treats.

I had a blast hanging out with my nieces, Kate and Emily and seeing them all worked up for Halloween.  Kate, with her recently pierced ears, dressed as a cowgirl.  Emily's costume was an adorable pink and white horse.  Saturday morning, Kristen and I dropped Emmie off at ballet and enjoyed a quiet hour of conversation at the local coffee shop.  When we got back home, we played with Emmie's pop bead jewelry set that I had gotten for her for her birthday and then carved pumpkins.  (Kate and mine was the best I think).  Bart and John came back from the farmer's market with a treat for me - two loaves of freshly made gluten free bread (which I needed since I had left my homemade pumpkin bread sitting on the counter in Richmond).

Bart and I then headed off to "downtown" Bryn Mawr by foot - a short run there, a tour of the local bike, tennis and running stores and then a short run back made a bit more awkward by our purchases.   Saturday night we met a bunch of Kristen and John's friends and had a blast at their club playing paddle outside in the crisp fall air and getting to know their friends at the party that Kristen had organized just for us!  Of course, we stayed up way to late, drank a bit of vino and ate too many goodies.

Sunday morning brought beautiful weather.  John, all four dogs and I walked through the Bryn Mawr campus and then let the dogs romp around a bit more back at home.  Then we all headed to their club for the annual Halloween party -- complete with costume contests for the kids, a DJ, kids oriented food, a haunted house and hayride.  

Post party, we loaded up the car and headed home.  The dogs slept the whole time, wiped out in the backseat from all of the playtime with their dog cousins.   And, we made fairly good time getting back.  About 20 minutes out, we called for the last treat of the weekend - pizza from Stuzzi.  Stuzzi has become our favorite pizza place due to the fact that they make yummy personal sized gluten free pizza.  When we arrived, however, the trick was on me.  Bart went in to get the pizzas and the dogs and I waited in the car.  About 5 or 10 minutes later, while I was getting impatient, my phone rang.  It was Stuzzi.  "I'm sorry ma'am, but we just ran out of GF pizza dough."  My reply - "Did my husband ask you to call me?"  Stuzzi -"No"  Me - "Well he's been in the restaurant for about 10 minutes waiting on our pizza."  Stuzzi "Oh, I think I see him.  Would you like pasta instead (implied - and wait even longer while we cook it for you?")  Me - "No just forget my pizza."  Sulk.  So we left Stuzzi with one regular pizza for Bart and me, in a bad mood, irritated and frustrated, wondering what I could find in our bare cupboards for dinner.

I don't whine much about having to eat GF, mainly because I feel so much better and I know that it is a direct result of my GF eating but sometime, it can be a real pain.  There are definitely occasions like this weekend, when I wish I could eat the yummy looking Halloween sugar cookies with the orange and black icing that everyone was chowing down on or just be able to go into a restaurant and order whatever I want off the menu.  But, the reality is, I can't.  So, like last night, I need to just move on, try and make the best out of it (I made myself an artichoke burger with tomato sauce and a slice of cheese on it to satisfy my Italian craving) and celebrate the treats I do have in life.

Seasons

Fall is the start of a new season.  Leaves change, the air becomes crisper, football rules the weekend, Starbucks brings back their fall flavored lattes and the stores are full of our favorite fall foods - apples, pumpkins and squash of all types.   I LOVE fall.

Fall for me this year was also the start of my off-season.  After Patriots, I had planned to take some time off  "normal" training levels, get some much needed R&R for my body and mind and spend some time cross-training on the mountain bike and tennis courts.  Work, however, made my off-season closer to a complete break.  One work week in Chicago, nearly two extremely busy weeks in Germany and another work week in Richmond but with clients in town made training with any regularity nearly impossible.  I did manage to get a few runs in here and there, a mountain bike ride, a couple of bike rides and a time or two on the courts.  I also managed to find lots of German chocolate and six unwanted "off-season" pounds.  BUT no complaints.   The last few months have been a complete change of pace.  I got to see a beautiful new part of the world and even spend a fun and completely relaxing Indian Summer weekend at the beach with Bart, the furkids and the Oliver family.

Starting last Monday, it was time to start working out with regularity again AND get ready for my biggest change of the fall, training with a NEW COACH.   Monday morning, I swam 5:30 am guppies with ProK. Wednesday's workouts included a quick spin, my first TRX training session with SanDee and some fun doubles with friends.  Thursday - despite the sorest rear and hamstrings in a long time - I managed to jog four miles during lunch.  Friday, I enjoyed the flexibility of the off-season and took the day off and baked and cooked for the W&M tailgate.  Saturday - I got up early pre-game and did a 4.5 mile tempo run and today, enjoyed a gorgeous fall bike ride with friends and survived another session with the TRX.  Gradually, my muscles are starting to remember what a good sore feels like and my body and mind are ready and looking forward to start training again.

Friday also included a visit with my fantastic and trusted nutritionist, Tina Shiver.  I confessed my recent off-season sins -- namely too much sugar and wine, more dairy than my stomach is happy with and more meat than I probably ate over the course of three months this past summer.  Consequently, starting today, I'm on a one week detox (no sugar, no alcohol, no red meat, no tomatoes, no peppers plus my Inflamx protein powder) and then a gradual reintroduction to my primarily vegan plus fish eating.  Not a big protein eater, I was advised to "wrap my brain around" the concept that my off-season nutrition plan would include more protein and amino acids to promote recovery and support my strength building efforts.  While day 1, pretty much sucks and all I can envision right now is chocolate, I'm also looking forward to the way I know my body feels when I'm eating clean.

FINALLY, a little bit about changing coaches.  I am TOTALLY excited to be training starting November 1 with Jen Harrison!  While I made great improvements over the years with EF and Coach Michael, it was definitely time for a change.   I was ready for some new eyes, a new approach, and more feedback and communication with my coach.  JEN is energetic, clearly loves coaching and competing, is a VERY talented AG athlete herself (in my age group), has tons of triathlon knowledge to share AND very important for me, her current athletes LOVE her.   I can't wait!

Since she is a regular blogger herself, as are a lot of her athletes, one of my new goals of the season will be a weekly blog.   Hope if there are any readers out there still following, you enjoy!