I don’t know why, but my husband and I started out totally backwards in our endurance sports journey. We started with a marathon, all 26.2 miles on the sand, threw in Olympic distance triathlons and duathlons, and finally did our 1st 5k. Back when we were really into the endurance sports, we did the old school LSD (long, slow, distance) training. Since opening our box and really focusing on being the best CrossFitter’s we can be, we haven’t really done any running at all, other that 200m, 400m, & 800m as programmed in a metcon. Well, yesterday, at our 1st 5k, he came in 2nd in his age group and I came in 4th in mine. I PR’d my last timed 5k by over a minute. It was so validating to see that CrossFit really will prepare you for anything. We’re signed up to do the Spartan Race (8 miles and numerous obstacles) in December and Tough Mudder (12 miles and 29 obstacles) in March. I’m so looking forward to programming CrossFit Endurance to get us prepared. I will never again run 20 miles in preparation for a marathon. “Work smarter, not harder” is definitely my new motto.
Day 5 of our Whole30 went really well. Chad cooked breakfast which was such a treat! He made scrambled eggs with chicken sausage and sauteed onion, red and yellow bell peppers, and pineapple. He served it with a side of homemade sweet potato fries that he coated in coconut oil and Cajun spices.
Lunch was a bit uninspired. Chad had leftovers and I had tuna with olive oil, spices, and raisins over mixed veggies and spinach. The big lesson I learned was I need a little more than 2 hours to digest my food when running. Broccoli and cauliflower do not make the tummy happy when trying to PR a 5k.
We were both way to tired to cook dinner so we went to the Wacky Mongolian grill. Now, I don’t know if you’ve ever done the Mongolian thing before, but it is truly amazing! You get a bowl and are allowed to fill it with whatever you want. I put a good amount of seafood, chicken and beef in my bowl before filling it to overflowing with veggies. I poured sesame and olive oil and seasoned it with copious amounts of chilli and cumin. I handed my bowl to the non-Mongolian guy working the stove and watched as he cracked an egg and sauteed my bowl of goodies. Normally, they serve it over rice or noodles, but I really didn’t miss the starchy carbs at all 🙂
I don’t think the pic does the food justice at all!