Thursday workout: 45 min bike, easy
Because I have spent the past two weeks wondering if I’d even be able to do the half ironman on Saturday, I haven’t spent very much time thinking about actually doing the half ironman on Saturday. Now that I’ve decided to do the race, I feel like I’m playing catch up in my mental preparation.
I came across a few DC-area triathlete bloggers who are also doing the Kinetic Half this weekend, and a couple of them had posted their goals for the race, including goal times and, in some cases, even goal age group places.
Since this is my first half ironman, I already had little idea what to expect for my finish time. Sure, I can try and calculate to some degree based on previous times, but I’ve never done an open water swim or bike this long, or a half marathon after about four hours of physical activity!!
The one thing I was hoping for was a good half marathon time, since the run is my strongest leg and I have been doing a lot of other races and speed workouts and have seen my running times improve a bit. But now with the injury, I really have no idea what to expect on Saturday.
In order to start getting my mind focused on the race, last night I wrote out my nutrition plan for during the race, because I figured that is one thing I can control on Saturday. I wrote out what I wanted to eat/drink during each phase of the triathlon, and therefore what I would need for the race, what I already had at home, and what I needed to buy.
I had to reread my plan several times, because it seems like SO much food! But then again, I don’t usually eat nearly as much in training as I do on race day, and this will be my first time doing a race that will last approximately SIX HOURS.
Yeah, I haven’t exactly figured out where all those energy bites are going yet. Thank goodness for my Bento box and a lot of pockets in my tri top!
I’ve decided I am spending way too much money on endurance fuel products, and want to start experimenting more with homemade stuff, like my homemade energy bars I made this week. But since the half iron is on Saturday and I’ve been training with the store-bought stuff, I’m going to stick with what I know for Saturday.
The big thing I will be doing differently for this race is using Nuun tablets (sodium and electrolytes), because I’ve read a lot lately about how athletes in longer endurance events have the biggest problem getting enough salt. I plan to carry two water bottles with a half water/half sports drink (for calories) and a Nuun tablet (for sodium/electrolytes). I’m also hoping to be able to find Eric at some point and get another two bottles somewhere around the halfway point.
I also cleaned my bike today (and boy did she need it, I am embarassed to say that I have not cleaned her since the Rumpus in Bumpass Sprint Tri and she was disgusting!).
I decided to ice both feet since they were both kind of hurting in general from being on them all morning running errands and standing in line, etc. Next time I’m just going to wear my running shoes out when I run errands, I don’t care if white running sneakers look ridiculous with skinny jeans!:)
Also, I am trying to keep my nutrition on point this week. Lunch today was an awesome salad using some leftover teriyaki chicken from last night, a hard boiled egg, strawberries, chai seeds, almond slivers, and poppy seed dressing.
Sooooo good! While making my race nutrition plan, cleaning my bike, and taking care of myself this week may seem like somewhat minor things, they are helping me re-focus on completing this race, and I’m already feeling like I’m in a much better place mentally than I was earlier this week.
For breakfast I had some baked oatmeal that I made using my mother-in-law’s recipe! This oatmeal is great because you can make a big batch of it and eat it all week.
3 cups of rolled/old fashioned oats
1 tablespoon of butter (melted)
1/4 cup brown sugar (I used 1/8 brown sugar, 1/8 stevia)
1/2 cup applesauce
1 cup milk (I used skim)
2 teaspoons baking powder
Cinnamon to taste (I used a ton:)
Add-ins as desired: I suggest raisins or dried cranberries (I used about 1/3 cup dried cranberries for this batch:).
Directions: Mix all of the ingredients in a mixing bowl and stir until well mixed. Pour into a greased 8×8″ baking pan (or you can double the recipe and use a 13×8″ pan if you’re feeding a big family!). The oatmeal is best if you make it the night before and let it sit in the fridge overnight, and bake the next day. If you don’t have time to do this, let the ingredients sit for at least 15 minutes before baking. Bake uncovered for 40 minutes in a preheated oven at 350 degrees.
Note: Refrigerate any leftovers because of the eggs/milk.