Lisa Sabin’s - Running And Being

I’m down to my weight goal for Boston. Originally, I wanted to drop 5 lbs to help me increase my speed and make running easier on my body. A few less lbs to carry up the hill was the idea. Now the trick is to maintain this weight. I may drop a couple more, through the training. The miles are starting to add up so it could happen without to much effort. We are cleaning up the junk food around the house, because Phil is in training for Mt. Shasta. He wants to drop some weight too. The only problem is when the teenagers come over they want pizza and ice cream. It takes a lot of discipline to resist indulging in that stuff!

Here is how I did it:

I have increased my mileage through my training, so I’m burning more calories. I cut starchy carbs and simple sugars from my diet. That means no chocolate, no deserts etc. I reduced the amount of latte’s by about 50%. I’ve been eating organic oatmeal, a protein shake with banana or ezekiel bread with a poached egg in the morning. Lunch is usually a salad with olive oil and balsamic vinegar, with some pecans and goat cheese or some form of protein. Dinner has been sockeye salmon and broccoli, asparagus or spinach salad. If I am hungry I throw in an organic apple or banana. I’m also drinking about 48-64 ounces of water. I love San Pellegrino. The day before a long run or race I eat more carbs. I include a multigrain bagel and some whole wheat pasta. This seems to be working for me.

Workout:

• Type: Run
• Date: 02/27/2008
• Time: 16:00:00
• Total Time: 00:34:20.00
• Average Heart rate: 158
• Max Heart rate: 169
• Calories: 300
• Distance: 4 miles
• Average Pace: 8:35.02/mile