A few weeks ago I made the conscious decision to force myself into a running hiatus. My last race of the season was this Saturday’s Crooms 15.4 Mile Trail Run (check out the recap if you missed it over the holiday weekend!). Crooms was an excellent and very enjoyable race, and it was satisfying way to close the season.
My self-induced running hiatus is due to several factors:
- My knees really suck, and they are only getting worse. To read a description of my knee condition, check out this post. When I was diagnosed with Chondromalacia, the doctor told me I needed to stop running to see any improvements. I ignored his advice completely and continued to run 20 – 25 miles a week. I now recognize that the only way I’ll see a positive change in my knees is to actually stop running for a significant duration.
- I’m experiencing training burn-out. I’ve run 11 races since last June. Running is beginning to feel like a chore, not something I do for fun.
- My schedule is changing. I have picked up more hours with my family’s holistic clinic, and I will be working about 12 hours a week (in addition to my full-time job + blogging). Running is very time-consuming, and I won’t have as much free time.
I plan to take at least 1 month off from running. I reserve the right to go on two short runs during this month, but overall, I will NOT be running. PLEASE yell at me in the comments if I suddenly start ‘sneaking in’ runs. I have a feeling my habit will be hard to break!
To maintain my endurance and strength, I’ve put together a non-running workout plan that gels with my new schedule. Generally, this plan will include:
|Shred or Rest
|Shred or Rest
|Bike, Swim, or Active Rest
I’m probably not working out again today. My knee still feels icky, although it does feel a lot better than yesterday (the Husband gave me acupuncture).
Enough about that, let’s get to FOOD! 🙂
Unsurprisingly, I was not the least bit hungry this morning. I guess eating ginormous dinner will do that to a girl! I drank a coffee while checking blogs and getting ready for work, and then I took a little break about an hour into my workday (yes, I start working at 7 AM) to make a scrumptious breakfast.
I made Egg White French Toast.
I don’t normally make Egg White FT because it’s more expensive, but it’s soooo much better and results in crispy, chewy FT. Loves it!
With melon and some Cracker Barrel maple syrup for dipping…
Have a GREAT DAY!