Have you guys seen the Wall Street Journal’s “What’s Your Workout?” series? It’s basically a sneak peek into other people’s health and fitness routines, and I love reading it! This week they interviewed a 55-year old working mom named Lauren in NYC who has recently transitioned from “junk miles” and junk food to a vegetarian diet and an exercise routine of short runs, high-impact cross training, yoga, and swimming. She also spends time at a vegan health resort every year for the low rate of $7,000 per week… (!!)
I liked reading Lauren’s story (because I’m nosy, and also can’t believe that people spend that much money to go eat vegetables for a week) and could relate to her shift from quantity to quality in terms of her workouts. I’ve written about this before, but when I started replacing “junk miles” with more rest days and cross-training, I saw major improvements in my race times and also faced fewer injuries. Win! (Related: Details of my marathon training plan; my running story; how many miles do you run per week?)
I thought I’d play along with the WSJ series and give a few more details on what my weekly health/fitness routine looks like — at present, and before I was pregnant!
Currently: I’m back on the run but slowly getting into it. For the past couple of weeks I’ve run 3-6 miles about 3-4 days a week and then mix in swimming, boot camp class (which I also just started going back to after 8 weeks off — ouch!), and prenatal yoga the other 3-4 days. I’m covering maybe 15-20 miles a week. In terms of diet, I’m eating pretty much the same things in similar quantities as I was before I was pregnant, with the addition of an almost-nightly bowl of ice cream And I’ve made an effort to eat more fruits and veggies to give baby all the vitamins she needs!
Pre-pregnancy: My mileage was a lot higher in 2015 when I was training for races. During a peak week of marathon training I would run 5-6 days a week with 1-2 days of cross training (and no yoga or swimming!). Usually I’d have three key workouts to hit every week — a long run, a tempo run, and a track workout. Although I’ve hit weekly mileages as high as 75 miles in my early days of marathon training, in recent years I’ve found that 50-55 miles is best for me during peak week training, and 40-45 miles is sufficient for the majority of the other training weeks. Quality over quantity! And when it comes to food, during marathon training I try to fit in more carbs and protein to make sure my muscles are prepped and ready to run and recover well. And I might still have a nightly bowl of ice cream, too…
My question for you — what’s YOUR workout at present? Give me the details in the comments! And if you’d like to make a contribution toward my $7,000 health resort vacation, I’m accepting donations of all sizes