Why not start off with some steak? This week’s salad:I don’t know what got into me but I decided go big with beef this week. We cooked up sirloin steak in the oven — thanks to this guidance it was perfectly done!Plus arugula, red peppers, asparagus, tomatoes, bleu cheese, and croutons. My inspiration for the combination came from the steak & asparagus salad I love so much at Southern Hospitality.Steak for lunch. YOLO.
Now back to the usual. Track day!I had to do 1000s today (2.5 laps), which is the most awkward and difficult distance ever. You can’t sprint like an 800, but at the same time you can’t cruise like a mile (1600). So tough! I was supposed to stick to a 4:12 pace for each rep but ended up doing this: 4:12, 3:59, 4:06, 4:04, and 4:10. So inconsistent! Not good. Oh well.
One thing my coach has me thinking about is the importance of rest between reps. He recommends vastly different rest periods and rest types for each track workout — something I never thought of before! In the past I would just jog around or stand still between laps; now, I have a specific routine I have to follow. For example, for today’s more intense workout I had to do a 4-minute light jog between laps. Here’s an interesting article describing different types of interval workouts and the different rest periods that accompany each one. And another.
That’s all I’ve got! Have a great day!
- Do you stick to a rest plan between reps, or just freestyle?
- When was the last time you ate a steak?
- Does anyone know how to make croutons from regular bread? I am tired of buying bagged ones!!