I changed up my training style somewhat this year and it's been going well. I am getting into the 3/1 schedule with 3 weeks of building up the distance and intensity and followed by a week of recovery workouts. I find the recovery week very helpful and I really look forward to it during week 3 of the build. It gives me the physical and mental rest required for the amount of training I'm doing. This year I also moved my rest day to Monday and that also makes me very happy because do you know what today is? Mhmmm, it's Monday!
I'm also continuing with my lessons learned from 2013 and keeping up with strength training, not always as much as I should be but I'm working on it each week. And now that I know how to read my program properly it really only takes 30 minutes to get through.
|my husbands dairy|
and gluten filled pizza pie
|my almond flour |
vegan cheese pizza
I'm also learning to fuel myself differently this year. I have been working with a Naturalpath and so far I am off gluten, dairy and grains...ya...that's right all three. I have been getting creative in the kitchen or at least creative with the recipes I am working with these days. Ever had almond flour vegan cheese pizza? Nope neither had I until a few weeks ago. I won't lie, it has been challenging at times and I seriously have been missing breads, crackers, pretzels and white potatoes but I get to learn about a whole new variety of food and try things I would never have dreamed up eating before.
Which pizza would you rather eat? On second thought, don't answer that!