A Martian Invasion: 11.54 reasons to be excited

The last long run.

It's always the one that gives you headaches, makes you doubt months of training and has you wondering whether you just twisted your ankle on the twig the stroller kicked up.

Yesterday was that run. The run that should have scared me - especially since I went into it with no plan. With last week's 20K getting in my requisite 12-miler, I had no idea how long the run should be. I could do another 12 as it's normally what I do two weeks out. Mark suggested 10, though, and I unenthusiastically agreed. However, my awesome math skills while running (read: sarcasm) had me running 11.5. And it was 11.5 miles of confidence building for the race that's 12 days away.

And I couldn't be more excited. Here's why:

1. Mark and the boys ran 5.6 miles with me, and I I have to say they felt really good. I'm sure the weather helped - it was a perfect 40/45 degrees - but the pace was good yet restrained.

2. Even after I left Mark, the miles still felt good. I actually felt really good up until mile 9, when I had to take a detour to the Laundromat for a potty break.

3. I think I have my race day outfit figured out: tank top, Nike capris and Running Skirts arm warmers. The top half is subject to change based on weather but the Nike capris worked out really well.

4. I also have my fueling down. I think non-fruity flavors of gel work best for me so I'll be rocking the Chocolate Outrage and Peanut Butter Gus during the race.

5. There are other things figured out, as well. Cutting back on dairy is one. I think a cereal binge the night before the 20K gave me problems as did too much cheese on my fajitas Saturday. I'll also be avoiding beans (duh!) and high fiber breads.

6. I am unsure of a goal time for the race. Actually, my only goal is to feel like I did my best. However, my long runs of late have all been sub-10 minute pace. It's not where I used to be but I think a respectable time is in my future.

7. The race starts at 8:45, which will be perfect - not only because we'll get in just before the expo closes but because most have my long runs have started at this time.



8. I think being a part of a bigger race will help. I noticed that just seeing the turbo fast running store guys yesterday gave me a good surge of energy.

9. Mark and I are headed to the race ... wait for it ... sans baby. We've both had nights away from Miles but this will be the first time we've left him with someone else for the night. Nana and Papa are going to have a super good time :)

10. I saw a tweet from a super cool girl that mentioned her registering for the Martian 10K. Party in Dearborn!

11. I found a ton of Middle Eastern restaurants near the race. Hello, post-race lunch! (Note: I've had an obsession with Middle Eastern food since I went to Israel in 2001, and I don't get it very often.)

0.54. I logged nearly 100 miles last month, I've had a handful of 10+ mile runs and I hit several 20+ mile weeks. The training is there. Let's do this!

Cruise to the Mediterranean

It was supposed to be a love tap. Instead, it was more of a punch to the bicep. A punch that had Mark grasping his arm in pain and trying not to scream as to not wake Miles.

Oops. My bad.

At least I made him a good dinner. Dinner totally makes up for punching your husband (and then laughing at him). Right? Right!

Greek Isles Pizza

(named as such because it just sounds jazzy)

Ingredients:

Whole wheat pizza crust
Olive oil
Oregano
1/4 to 1/3 cup hummus
3 cups loosely packed baby spinach leaves
1 Roma tomato, sliced
1/4 red onion, sliced
8 ounce chicken breast, cooked and sliced
1/2 cup part-skim mozzarella cheese
1/4 to 1/2 cup reduced-fat feta cheese
Optional: sliced Kalamata olives
Cucumber sauce, for drizzling

For the crust: I follow this recipe but use 2 cups all purpose flour and 1.5 cups whole wheat flour. This recipe is, hands down, the best dough recipe I've made. It is equal parts chewy and crunchy, and I've never once effed it up.

Preheat oven to 375 degrees. Dust a pizza pan with olive oil and cornmeal (helps with sticking) and stretch the dough to fit the pan. Brush the crust with olive oil and oregano; bake for 7 minutes. Cool slightly.

For the pizza: Once the crust has cooled slightly, use a spoon to spread hummus, starting from the center and moving outward. Top with spinach, tomato, onion and chicken. Sprinkle cheese on top and add sliced olives, if using.


Note: At this point, you can cover the pizza in plastic wrap and refrigerate until ready to bake. I made my pizza in the morning before work and baked it when I got home.

Bake for 10-15 minutes at 375 or until the cheese is melted and bubbly. Slice pizza into eights and serve with cucumber sauce.

Nutritional stats, for one slice (without sauce): 212 calories, 6 grams fat, 25 grams carbohydrates and 14 grams protein.

This pizza is a bit higher in calories than a traditional pie because of the hummus but I cut down on the cheese to make up for it. And, to be honest, you won't even notice as there's so much flavor with the hummus, feta and cucumber sauce.

What's your favorite kind of pizza?