my favorite part about running this half marathon

I DID IT.

well, WE did it, I suppose.

on Saturday, October 8th, Lu and I ran a Rock ‘n Roll Half Marathon in Brooklyn. we started at the Brooklyn Museum and ended up in Prospect Park. it was a well-organized race (I love the Rock ‘n Roll series – I ran one of their halfs in Chicago in 2012), plenty of course support, and a pretty enjoyable running route.

this was the training program I used.

following my foot injury two weeks before the race, we didn’t run much. we ran a total of 4 times in two weeks, about half the running that our training program called for. I was listening to my body and frankly, thought I might not be able to run the race.

the Tuesday before the race, I decided to go on a run. I hadn’t run in almost a week and I wanted to test out my foot. I hesitantly laced up my sneakers, KT-taped, and headed out the door. after a few steps, I felt confident and broke off into a swift pace.

NO FOOT PAIN! 

I was so excited and ran for the next two days (Wednesday & Thursday), getting a total of 15 miles under my belt before race day.

come race day, we woke up at 5:30am, got dressed (we set out everything the night before), poured our coffees in to-go cups, and I packed bananas and almond butter packets for the road, which we had in the Uber on the way over to Brooklyn.

the sunrise was so inspiring right before the race.

despite my brief running hiatus and foot injury, everything went better than expected! we ran the entire way, except at mile 7, when Lu was cramping because he needed to use the restroom. since I would never leave him behind, I waited, used the restroom myself, and then we broke back off into stride.

miles 11-13.1 were pretty bad.

it literally felt like an hour of running, when it was only about 20 minutes. we were struggling. Lu was cramping. there was no bump in our step, we were pretty much letting our arms pump us through our strides. it was pretty brutal. I was probably running at a 10:30 or 10:45 pace at that point.

alas, we never stopped and made it to the finish line, triumphantly.

we ran the race in 2:19.

I’m pretty confident if we hadn’t had to stop for the potty, we could’ve made it closer to 2:00. my goal was to get under 2:30, since my first half marathon I ran in 2:45 (I stopped a lot in that one, it was my first race, ever.)

anyway, it wasn’t about our time – we’re not competitive runners. the race was about setting a goal TOGETHER and accomplishing it, TOGETHER. it’s a pretty empowering feeling and I really loved the aspect of training with Lu – we did almost every single run together. while he was usually a few paces ahead of me during the half marathon, we were both there for each other and it was a great feeling.

afterwards, we took the Subway into Manhattan and had brunch at The Butcher’s Daughter, one of my favorite spots in the city for healthy grub. after that, we headed back home to Jersey City, plopped down on the couch and the truth marathon began: NETFLIX.

we’ve been really into Love on Netflix lately, has anyone seen it?

anyway, we didn’t leave the couch the whole day, pretty much. like, literally. it was the most perfect, overcast day for lazy chilling…. well, not lazy, because we ran 13.1 miles that morning, right?

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the soup that broke the internet! 😜🥣haha, just kidding, but after posting this on stories, my DMs were flooded with, "share the recipe!" and then dozens of you made the soup solely based off my story videos (which is why I shared it!)⁣ 👏🏼

I'm still deep in the newborn fog to take proper photos and build an SEO-friendly blog post (it's an hours-long process), so I'm sharing it here in the meantime - just save it to refer back to! you're going to want to make this alllll winter long.⁣ ❄️

potato and brussels sprouts white bean soup w/ or w/o chicken sausage⁣ 👇🏼
serves 4-6

ingredients⁣
3 tablespoons extra virgin olive oil⁣
1/2 red onion, diced⁣
2 garlic cloves, minced⁣
2 carrots, diced⁣
1 large celery rib, diced⁣
1 15-ounce can cannellini beans, drained and rinsed⁣
1/2 teaspoon dried rosemary⁣
1/2 teaspoon dried thyme⁣
4 cups vegetable broth (I'm using @bonafideprovisions and it's honestly a game-changer! code INSPIRALIZED for 15% off!)⁣
salt and pepper⁣
1 1/2 pound bag creamer potatoes, halved⁣
1 pound chicken sausage, sliced⁣
12 ounces shredded brussels sprouts⁣
shredded Parmesan cheese (I'm loving @foragerproject's vegan Parmesan shreds)⁣
red pepper flakes to garnish⁣

directions⁣
heat half the olive oil in a large pot over medium-high heat. add the onion, garlic, carrots, and celery and cook for 5 minutes or until onions are translucent. add the cannellini beans, rosemary, thyme, and stir. add the broth, 2 cups water, and season generously with salt and pepper. bring to a boil and boil for 5 minutes. use an immersion blender to blend the soup. add the potatoes, bring back to a boil, and reduce heat to a medium-simmer and let cook for 10 to 15 minutes or until potatoes are tender.⁣

while potatoes cook, heat the remaining oil in a large skillet over medium heat. add the chicken sausage and cook until browned. add the brussels sprouts, season with salt and pepper, and cook until sprouts are tender and chicken is cooked through. keep aside. if you're vegetarian, just simply omit chicken sausage.⁣

once potatoes are done, add the chicken and sprouts to the soup, stir, and serve. top with cheese and red pepper flakes.
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